In the restaurant industry it’s important to change with the seasons. Freshen up your menu with these delicious fall favorites appetizers. Advertising seasonal menus during holiday events and through social media can mean a boost in sales. The change in seasons offers an opportunity to experiment with new menu items to see what may become a part of your permanent menu. Here we’ve located 5 of our favorite recipes that you can make your own for your fall menu.
Pumpkin Fritters
Ingredients:
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon salt
4 cups vegetable oil for frying
Directions:
In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
Heirloom Tomato Bruschetta
Ingredients:
4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into 1/2-inch pieces
2/3 cup best-quality extra-virgin olive oil
Coarse salt and freshly ground pepper
2 baguettes, cut in half horizontally
2 garlic cloves, peeled
1 large red onion, quartered and thinly sliced
2 cups fresh basil leaves
Directions:
Preheat grill or broiler to high. Combine tomatoes, oil, 1 tablespoon salt, and pepper to taste in a large bowl.
Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion. Tear basil into pieces, and scatter on top. Slice each baguette half into 3- or 4-inch-long pieces (about 12 slices per baguette).
Artichoke Parmesan Crostini
Ingredients:
8 slices (1/4 inch thick) baguette
2 tablespoons olive oil
Coarse salt and ground pepper
1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
1 tablespoon chopped fresh parsley
Directions:
Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.
Brown Sugar Brie
Ingredients:
2 Tbsp of firmly packed brown sugar
2 Tbsp of coarsely chopped pecans
1 1/2 tsp Brandy
1 8 oz. firm whole Brie cheese
Directions:
Preheat oven to 425 degrees F.
Mix together brown sugar, pecans, and Brandy.
Place Brie in a baking dish, and bake for 5 minutes or until the cheese starts to soften in the middle.
Sprinkle the sugar mixture over the cheese, and bake for an additional 5 minutes or until the sugar melts and the Brie is melted in the center.
Mozzarella and Basil Bites
Ingredients:
1 package of Ovoline fresh mozzarella (about 15, cut in half to make 30)
1 egg plus 1 tablespoon of water for egg wash
15 fresh basil leaves, plus more for garnish
30 sheets fresh wonton wrappers
1 cup fresh extra virgin olive oil or canola oil (if your olive oil has sat in the pantry for months, use canola oil instead.)
1 cup of your favorite warm tomato sauce (yep, canned is acceptable here) or make your own fav.
Directions:
Drain the mozzarella on a a paper towel making sure that they are not moist or dripping with any liquid.
Whisk the egg and water together with a fork.
Wash and dry the basil leaves and then stack 5 together...roll them together into a little parcel, cut them length wise into little strips as shown...this is called chiffonade...very fancy term that means "cut into little strips".
On top of one a wontons, place an Ovoline, cut in half.
Sprinkle a bit of the basil on top.
Brush the outside of the wonton with the egg wash.
Press ends together and tuck the ends underneath. Let rest for about a minute. This is to seal the little parcels.
Heat the olive oil in a LARGE pan till it reaches 350 degrees. PLEASE NOTE: DO NOT OVERHEAT THE OIL and do not use more than the recommended amount of oil, you are NOT deep frying.
Place the little parcels in the pan and cook (do not crowd, about 8 or 10 in the pan are just right. Cook till golden brown on each side, about a minute.
Drain on paper towels.
Sprinkle with grated cheese.
Serve immediately with your favorite warm tomato sauce.
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