Highlight the flavors of fall with these perfectly paired fall-inspired recipes for something your customers will love.
Think of all the lovely fall dishes you could be serving this upcoming season. Check out these recipes for something your customers will love.
Something as simple as a Waldorf Salad will definitely highlight the flavors of fall. It’s light and crisp –guaranteed to be a favorite.
Waldorf Salad Recipe
Preparation time: about 25 minutes. The salad recipe serves 8-10.
1 bunch of celery, thinly sliced
6 apples, chopped or sliced and sprinkled with lemon juice
1 cup walnuts, chopped
2/3 cups whipping cream
1 1/3 cup mayonnaise
1/8 teaspoon salt
1 dash white pepper
Mix apples, celery, and walnuts
Whip the cream to a soft stage and fold in mayonnaise with a spoon and add salt and white pepper
Add the dressing to the salad just before serving, adding only enough to moisten well
Sprinkle chopped walnuts on top for enhanced flavor, texture, and eye appeal
Choose from a variety of elegant or classic salad bowls at Southwest Restaurant Equipment.
Pecan Chicken with Lemon Herb Butter Recipe
Preparation time: 25 minutes. Serves 2.
2 chicken breasts, tenderized
3/4 cup Japanese bread crumbs (“Panko” in grocery stores. It is useful for many great seafood and chicken dishes.)
1/2 cup pecan pieces, chopped in food processor
Capers to taste (optional)
2 eggs, beaten
Tenderize chicken breasts and flatten slightly with a meat mallet so they are not too thick but even in thickness
Combine Panko bread crumbs and Pecan pieces in a shallow pan (like a pie pan). Put beaten eggs in another pie pan and the flour in a third pie pan
Dip the chicken in the flour, then in the eggs, and finally in the Pecan-Panko mix
Heat a large skillet or sauté pan over medium heat
Add clarified butter and then the two breasts
Cook chicken on one side for 3-4 minutes (or until golden brown), turn over, and cook until juices run clear
Chicken is done. Top each breast with lemon-herb butter
Fresh Lemon Herb Butter
1 pound soft butter
1 1/2 lemons, zested and juiced
1 tablespoon fresh thyme
2 teaspoons fresh parsley, chopped (or 3/4 teaspoon dried parsley)
Combine all ingredients in a food processor or with a mixer
And there you have two perfectly paired dishes for your fall menu.