Nestle Into the Deep, Rich Flavors of Fall

It’s pumpkin spice, apple pie and gingerbread cookie time!

Pumpkin, apples, squash and cranberries combined with nutmeg, cinnamon, ginger and sage give us the rich flavors of the autumn season. When you use the ingredients and spices of the fall flavor palate below, you lose the fat and calories of this everyday comfort meal.

Cast Iron Chicken

Use a young chicken that is pasture-raised because of size and tenderness.

You must split the chicken in half, or have your butcher split the bird for you. Place the chicken on a clean cutting board. Pat both sides with paper towels until dry. Slide your fingers under the skin over the breast to separate. Sprinkle seasoning blend generously over the meat under the skin. Season the rest of the bird on both sides with remaining seasoning. It is best to do so at least a couple of hours before cooking. 

Take the chicken out of the refrigerator at least 45 minutes before you plan to start cooking it. This will help the internal temperature of the chicken level off, so it doesn’t take as long for the center to reach desired temperature. 

SEASONING BLEND:

• 1 tsp. dry thyme
• ½ tsp. black pepper
• ½ tsp. smoked paprika
• ½ tsp. ground cardamom
• ¼ tsp. ground all-spice
• ½ tsp. pink sea salt 
• ½ tsp. granulated onion
• ½ tsp. granulated garlic
• ½ tsp. dry sage
• ½ tsp. dry oregano
• 2-3 spritzes canola oil

Preheat oven to 425 degrees. Place cast iron skillet in oven for up to 30 minutes. Remove pan and place on heat proof surface. Spritz the surface with canola oil a few times (Canola oil has a higher smoke point than other oils). Add the two halves of chicken, skin side down, and press down to make sure all the exposed surface area is touching the hot pan. Cook in the oven for 15 minutes. Flip chicken over and continue cooking for 10 to 15 more minutes. The chicken is done when the internal temperature reaches 155 degrees. Take out of oven and let the chicken rest for at least 20 minutes slightly covered to let the internal juices redistribute. At this point you can remove skin to cut down on fat intake and calories.

Poached Eggs

• 4 eggs
• 1 tsp. vinegar or lemon juice

Add 2 cups of water to a 2-quart pot and put over medium heat to boil. When the water reaches a slow boil (about 200 degrees) add one tablespoon of white vinegar to help the egg whites coagulate faster and hold their shape. First, crack egg into small bowl or cup. Then, create a vortex (take a spoon and spin in the water in a clockwise motion) in the boiling water before adding the egg. Gently drop the egg into the center of the vortex. Let water return to a simmer and cook approximately 2 minutes. Using a slotted spoon, place the egg on a folded paper towel to drain completely. Keep warm.

Mushroom Sauce

• 1 cup white button mushrooms or baby Bellas sliced 1/4 inch thick 
• 1 small shallot, minced
• ¼ cup dry white wine
• ¼ tsp. ground cinnamon
• ¼ tsp. granulated onion
• ¼ tsp. dry thyme
• 1 cup vegetable stock (preferably low sodium)
• 1 tsp. chopped fresh parsley (optional)

Pre-heat a small saucepan on medium heat. Place oil and then mushrooms and cook until mushrooms are golden (They cook off all their water and concentrate flavor.) Add shallots and cook until translucent. Add wine and dry herbs and cook until almost dry. Then add vegetable stock and bring to a simmer. Simmer for 15 minutes and then let cool for 1 hour. Blend the mixture in a small blender until homogenous. Add fresh chopped parsley. Keep warm. 

Maple Spiced Sweet Potato and Acorn Squash Casserole

• ½ tsp. olive oil
• 1 medium sized acorn squash
• 1 large sweet potato
• 2 Tbsp. maple syrup
• ¼ tsp. ground clove
• ¼ tsp. ground all spice
• Fresh ground pepper to taste
• 3 Tbsp. pecans, whole or
• 2 Tbsp.pecan pieces

Pre-heat oven to 375 degrees. Cut acorn squash and sweet potato in half, spritz with olive oil, and place on a lined baking pan. Bake for about 35 to 40 minutes until tender. Let cool so they are easy to handle. Peel the skin off the acorn squash, dice into 1/4-inch pieces and place in a small casserole dish. Make small cuts around the edge of the skin between the skin and flesh of sweet potato, dice into 1/4-inch pieces and add to the acorn squash. Drizzle with maple syrup, sprinkle with the clove and all-spice, top with pecans and bake for 20 minutes until the pecans are toasted. Serve hotttttt!

Roasted Garlic

• 1 head of garlic

Pre-heat oven to 375 degrees. Trim the top of the garlic head to expose the cloves inside. Place the head, cut side down on a lined baking sheet and bake for 25 minutes, or until golden brown. Let rest and cool. Squeeze the head to extrude the garlic cloves. 

Collard Greens

• 2 Tbsp. canola or avocado oil (Your favorite neutral oil is acceptable)
• 1 small red onion, cut in half first, then sliced very thin
• 1 head roasted garlic, cloves squeezed out
• 3 cups your favorite stock (can be vegetable or chicken, preferably low sodium)
• 2 lbs. collard greens, ribs removed, cut into 1/2 inch strips width wise
• 1 cup baby carrots 
• 1 Tbsp. balsamic vinegar
• 2 Tbsp. honey
• 6-8 dashes of your favorite hot sauce
• ¼ tsp. ground ginger
• Grind of fresh black pepper is optional to taste

Add neutral cooking oil and onions to 8-quart pot over medium heat. When onions begin to caramelize, add the roasted garlic cloves and the carrots. Continue cooking until carrots start to caramelize and get some color. Then, add vegetable stock and bring to a simmer. Add honey, hot sauce, ginger, balsamic vinegar. Add the greens and let the broth steam and reduce the volume of the greens. Let the greens cook on low heat for 25 to 30 minutes until carrots are tender. Serve warm with some of the braising liquid. 

To Assemble

Lay down a bed of collard greens on the serving platter, spreading out and leaving a space for the chicken. On a cutting board, cut the chicken into four pieces leaving the breast meat on the bone. Shingle the chicken over the collards. Drizzle mushroom sauce over chicken generously, then gently add poached eggs on top. Serve immediately with casserole in its own vessel on a trivet. 

Comp Dish will be your standard herb roasted chicken pick up from a Sam’s Club, a mashed potato with no butter or cream and a standard coleslaw.

Special Considerations

• Sodium content
• Removal of the skin after cooking to contain less saturated fats.
• Sizing and quality of the chicken choices
• The sauce will be lower in fat and sodium.
• The addition of a poached egg with added protein
• A family style side dish that is healthier and tastier than the average mashed potato or potato Side dish and fits the seasonality.
• The underutilization of healthy greens
• Use of spices that are readily available year-round that can add a new twist to your local sourced ingredients and allow you to be creative and show all your positive energies through your dishes.

Drink Pairing by Taylor Boyd

The Harvest Apple Mule is a refreshing, non-alcoholic cocktail perfect for autumn. It blends the crispness of apple cider with the zest of lemon and the spice of ginger beer, enhanced by the deep, earthy flavors of aromatic bitters. This drink is not only delicious but also adds a functional health benefit, supporting digestion and liver health. 

Harvest Apple Mule (Non-Alcoholic)

• 3 oz. apple cider
• 1 oz. lemon juice
• 4 oz. ginger beer
• 2 dashes All The Bitter Aromatic bitters
• Garnish: Cinnamon stick and apple slice

Add Ingredients: In a glass or copper mug filled with ice, add apple cider, lemon juice, ginger beer, and aromatic bitters. Stir gently to mix the ingredients while keeping the fizz. Garnish with a cinnamon stick and an apple slice for a festive look.