Posted by: The Thermador Team
For occasions from Sunday football to Halloween to Thanksgiving, the season of fall calls for a cozy atmosphere and warm comfort food. Fall is the beginning of the ultimate entertaining season, and we’re just as excited as you are!
Among the most cherished autumn memories are sharing meals around the table, mingling in the kitchen over appetizers and cocktails, or even sitting by the fire, enjoying a glass of wine and pleasant conversation. The Thermador Culinary Team has compiled an exquisite menu inspired by fall favorites. Each recipe is sure to leave guests full of warmth to get them through the cooler autumn nights.
Appetizer: Honey Glazed Bacon-Wrapped Figs
Figs are a classic fall fruit, and bacon always makes everything taste better. Although there are many variations to a classic bacon-wrapped fig dish, this recipe elevates the appetizer with a rosemary honey-dipped infusion and an optional side of orange and honey balsamic vinaigrette. Easy to make, easy to eat and perfect for holiday entertaining.
Prep/Cook Time: approximately 30 minutes
3 strips of bacon
1 tablespoon of honey
3 twigs of rosemary
Dash of salt and pepper
Ingredients for orange and honey vinaigrette (optional):
¼ cup balsamic vinegar
1 tablespoon honey
¾ cup extra virgin olive oil
1 tablespoon freshly squeezed orange juice
Dash of salt and pepper
Begin by cutting the figs into quarters (try not to cut all the way through). Dip the twigs of rosemary in honey, making sure to coat thoroughly. Next, place the honey-dipped rosemary in the center of the fig and wrap the fig with the bacon. Lightly brush the bacon-wrapped fig with honey and season with a dash of salt and pepper. Bake at 325 degrees Fahrenheit for about 15-20 minutes, or until the bacon has a beautiful golden and crispy crust.
Orange and honey vinaigrette:
Using a fork or whisk, beat the vinegar in a bowl with honey, orange juice and a dash of salt and pepper. Slowly beat in the oil, whisking constantly until the oil and vinegar combine. Drizzle the vinaigrette on top of the bacon-wrapped figs and serve.
Entrée: Autumn Roast Pork
Prep/Cook Time: approximately 1.5-2 hours
Kick off the fall season with a grand dinner that will truly impress your guests. This succulent roast pork, served with a perfectly paired glass of red wine, is sure to keep everyone warm and content all night long.
1 onion finely sliced
1 teaspoon oil
4 ounces of fresh breadcrumbs
2 tablespoons of sage freshly chopped
Salt and pepper
3¼ lb. pork loin
2.2 lb. potatoes, peeled and chopped in chunks
4-6 carrots, 1 inch in length
4-6 baby parsnips halved lengthways
1 butternut squash, de-seeded and cut into 1 inch cubes
2 red onions quartered
1 tablespoon olive oil
4-6 small apples
4-6 sprigs of rosemary
Make the stuffing by softening the onion in the oil and combining with breadcrumbs, egg, sage and seasoning. Cut a slit in the center of the pork roast to fill with half of the stuffing mix. Place the pork roast in the baking pan and slide in the baking pan at level 2 and roast with Combination mode at 350° F for 90-100 minutes. After 15 minutes, add the potatoes.
Meanwhile, prepare the vegetables and toss in oil. Core the apples and pack with remaining stuffing. For the last 25 minutes of roasting time, place the apples on the half size cooking pan. Insert into the oven at level and add the vegetables to the pork roast and continue to cook. At the end of the roasting time, turn the vegetables and garnish with the rosemary.
Prep/Cook Time: approximately 1.5 hours (plus 5 hours to chill)
The combination of pumpkin and cheesecake, finished off with salted caramel sauce just takes this classic fall dessert to a whole new level. The perfect go-to Thanksgiving dessert – it is simply divine.
1 ¾ cups crushed graham crackers (from 14 sheets)
1/3 cup packed light-brown sugar
6 tablespoons salted butter, melted
3 (8 ounce) packages of cream cheese, softened
1 cup packed light-brown sugar
½ cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ cup pumpkin puree
1 ½ teaspoon vanilla extract
2 large eggs
3 large egg yolks
Caramel sauce, store bought or homemade
Coarse sea salt
sweetened whipped cream, for serving (optional)
To prepare crust
Preheat your Thermador oven to 350 degrees. In a large mixing bowl, mix together the crushed graham crackers and light-brown sugar (making sure to break up any clumps of the brown sugar). Pour in melted butter and mix until the mixture is evenly coated. Firmly press mixture into the bottom and sides of a 9-inch spring-form pan, coming within about 1-inch of the top edge. Bake in preheated oven for 8-9 minutes until lightly browned. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.
To prepare filling
In a large mixing bowl, using an electric hand mixer set on low speed, blend together cream cheese, light-brown sugar and granulated sugar until smooth, about – 30 seconds. Mix in flour, cinnamon, nutmeg and ginger. Add in pumpkin and vanilla and mix on low speed just until combined. Add in whole eggs one at a time, mixing after each addition until just combined, then add in the egg yolks and mix. Lift and tap mixing bowl against the counter several times to release air bubbles from mixture. Pour mixture into graham cracker crust and bake in preheated oven (325 degrees) for 1 hour, then turn oven off and allow cheesecake to rest in oven 20 – 25 minutes (without opening the oven door). Remove from oven and allow to cool 15 minutes, then cover with plastic wrap and chill 5 hours. Slice and drizzle each serving with a generous amount of caramel sauce, sprinkle with a generous pinch of coarse sea salt then top with optional sweetened whipped cream. Store in refrigerator in an airtight container.
1 cup granulated sugar
¼ cup water
¼ cup salted butter
2/3 cup heavy cream
Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3-quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once the mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth and allow the caramel to cool several minutes before pouring into a glass jar to cool completely.
Saying goodbye to summer is always bittersweet, but we’re thrilled to kick off our favorite season for entertaining. Plan your next autumn gathering and enjoy the wonderful flavors of fall with those who matter most.