LAS VEGAS (
) -- Fall is here and foodie thoughts turn to butternut squash, pumpkins and apple picking. Ever on the forefront of the seasons, chefs have incorporated these delectable items into their fall menus and
has a peek at these top chef's repertoires from now until winter. Get them while they're hot!
In New York at
Iron Chef Marc Forgione's
he's serving up Adam and Eve's temptation in a variety of sensual ways. First off, a veal dish: veal tenderloin with boudin noir, honey crisps, radish, pearl onion and mustard gastrique. The apples are braised for around 40 minutes with white wine, sugar, apple pie spices and cinnamon. It's the perfect blend of fall flavors, and sometimes he even uses the braising liquid in cocktails.
Good news for us all, though: His apple pie souffle is back on the menu, and this time it is served with cinnamon salted caramel and creme anglaise. Rest assured this Iron Chef's menu is sure to tempt one's tastebuds.
If you'd like to enjoy a cocktail with your meal, try the Honey Crisp Apple Pisco cocktail. Pisco is a Peruvian grape distillate combined here with fresh apple juice, cinnamon, clove and simple syrup along with a drop of lemon juice and some baked apple bitters. It is finished off with a sprig of rosemary. Absolute perfection.
Chef Jim Burke,
Food & Wine
's Best New Chef and chef of Caffe Storico at The New-York Historical Society Museum & Library, also uses the apple in intriguing ways with his Fall Bellini Stagionale. It's made with prosecco, apple cider and figenza and is the perfect complement to either his Hubbard squash nicchi (a triangular stuffed pasta with brown butter and sage) or his caramelized pork belly, roasted squash, vincotto and spiced froth.
"Hubbard squash is easily my favorite of all the fall squashes," Burke says. "It's an heirloom variety that was all but forgotten until the recent obsession with heirloom varieties of all vegetables. I love it because it has such a deep complex flavor that is so much more than just sweet and allows you to present it simply, as in this pasta, where it is served with only a grating of parmigiano reggiano, a splash of brown butter and sage leaves."