Spooky Autumnal Recipes

Written By Christine Mitchell Adams

Exec Chef Eric Hodet is truly in his element during spooky season, his favorite time of year. This flex is not lost on our guests! This year we received several requests for recipes, landing in our inbox mere hours after folks enjoyed our multi course feasts.

Below are two of the standout dishes requested. Eric even adapted them for serving at home! Enjoy ☠️

photo by Heather Gallagher

Plum Tarte Tatin

Roasted Plums, Smoked Pistachio, Salted Honey Veg/DF

by Exec Chef Eric Hodet

Served at our Dante’s Inferno dinners, adapted for serving at home

SMOKED PISTACHIO INGREDIENTS

  • Pistachios, shelled, as needed

  • Neutral Oil (vegetable or canola), as needed

SMOKED PISTACHIO DIRECTIONS

  1. Toss pistachios in oil to lightly coat.

  2. Transfer to a baking dish and smoke over hardwood at 200-225F for 1hr.

  3. Remove from heat and let cool completely.

  4. Chop finely and reserve.

SALTED HONEY INGREDIENTS

  • .5c Honey

  • .5tsp Kosher Salt

Mix thoroughly and set aside.

  • 2tbsp Salted Butter

  • 2tsp Dried Thyme

  • .5c Granulated Sugar

  • 2tbsp Maple Syrup ("Dark Robust" or Grade B)

SALTED HONEY DIRECTIONS

  1. Preheat oven to 350F. In a 9in cast-iron skillet*, melt butter over medium-high heat.

  2. Add thyme and cook until aromatic, about 30 seconds. Add sugar and maple, stirring to combine.

  3. Cook until sugar reaches about 300F.

*Alternatively, cook the caramel in any type of pan, then transfer to a 9in cake tin.

PLUM TARTE INGREDIENTS

  • 600g, or about 7, Plums, halved, pits removed.

  • 1 sheet Puff Pastry, thawed

  • 1 Egg, beaten with 1tbsp Water

PLUM TARTE DIRECTIONS

  1. Arrange plums cut side down into caramel

  2. Top with puff pastry sheet, tucking in edges to enclose the fruit.

  3. Brush pastry with egg wash.

  4. Bake at 350F until pastry is golden brown.

  5. Remove from heat and very carefully invert onto a serving dish

  6. Top with smoked pistachios, salted honey, and fresh herbs of your choosing.

Autumnal Couscous Salad

by Exec Chef Eric Hodet

Served at a private event for Ben & Jerry’s, Spooky Eyeballs optional. Adapted for serving at home.

SQUASH INGREDIENTS

  • ~6c Butternut or Delicata Squash (swap in up to 2c of any other roots you like), diced

  • Kosher Salt, as needed

  • Black Pepper, ground, as needed

  • Neutral Oil (vegetable or canola), as needed

SQUASH DIRECTIONS

  1. Preheat oven to 400F and line a baking sheet with parchment.

  2. Toss the squash with salt, pepper, and just enough oil to coat.

  3. Roast at 400F until softened and lightly browned.

  4. Remove from heat and set aside.

COUSCOUS INGREDIENTS

  • 1.33c Pearl Couscous

  • Neutral Oil, as needed

COUSCOUS DIRECTIONS

  1. Cook couscous in boiling, well-salted water until tender, 8-10min.

  2. Drain water, toss with a small amount of oil, and spread out onto a baking sheet to cool.

DRESSING INGREDIENTS

  • .25c Lemon Juice

  • .25c Water

  • 3tbsp Tahini, well-mixed

  • 2tbsp Maple Syrup ("Dark Robust" or Grade B)

  • 2tsp Harissa Paste (optional)

Combine the above ingredients, mixing thoroughly until smooth.

  • 4 Scallion, thinly sliced

  • 1c Fresh Mint, minced

  • .5c Mixed Dried Fruits

  • .5c Mixed Nuts, chopped (optional)

  • Pumpkin Pie Spice (or Ras el Hanout), as needed

  • Kosher Salt, as needed

  • Black Pepper, ground, as needed

DIRECTIONS

  1. Combine cooked squash, cooked couscous, dressing, and remaining ingredients, mixing thoroughly.

  2. Season to taste with pumpkin pie spice, salt and pepper.

Christine Mitchell Adams

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