Get ready for a sensory explosion! Last Friday, we welcomed Taylor Rezac, the mastermind behind the popular food blog @thedailytayste, to a special Tayste of Fall Event celebrating all things fall flavors.
A Tayste of Fall with Taylor Rezac.
Fall flavor on point.
Taylor, known for her mouthwatering recipes that are both delicious and healthy, curated a special menu showcasing the best of fall produce. We indulged in a delightful array of dishes, each bursting with seasonal flavor:
- Butternut Squash Crostinis
Savory and satisfying, these open-faced delights featured roasted butternut squash atop crispy crostini bread. - Apple Fennel Salad with Maple Mustard Vinaigrette
This refreshing starter with a sweet and tangy twist perfectly balances seasonal fruits and vegetables. - Beef Tenderloin with Autumn Chimichurri
The star of the show, this flavorful main course featured tenderloin steak topped with a chimichurri sauce bursting with fall herbs. - Gluten-Free Pumpkin Bars with Cream Cheese Frosting
Ending the evening sweetly, these decadent gluten-free pumpkin bars were a crowd-pleaser, satisfying every sweet tooth.
More than just a meal.
Experience the magic at home.
Butternut Squash Crostini
4-6
servingsIngredients
1 baguette, sliced 1″ thick on the diagonal
1 medium butternut squash, peeled and cut into 1/2” cubes
15 oz ricotta cheese
1 tbsp olive oil
Zest of 1/2 lemon
1/4 tsp salt & pepper
6 slices of bacon, cooked and finely chopped
Fresh sage leaves, finely chopped
Hot honey
Directions
- Preheat oven to 400°F, lay sliced baguette on a baking sheet.
- Using a pastry brush, lightly brush olive oil on each slice. Toast in the oven for about 8-10 minutes, flip & broil for 2 minutes or until the crostinis are golden brown.
- Meanwhile, in a medium bowl add ricotta cheese, olive oil, salt/pepper, lemon zest & beat for 2-3 minutes on high with a hand mixture. It should be smooth & creamy! Refrigerate until ready to build the crostini.
- To prepare the squash, heat a large skillet over medium heat with 1 tbsp olive oil. Add squash and sauté for 10 minutes stirring occasionally until fork tender. I like to season the squash with garlic powder, salt, pepper, thyme – no measurements, just to your taste! Set aside and let cool slightly.
- Assemble by spreading a spoonful of whipped ricotta on each crostini, top with butternut squash cubes, chopped bacon, sage & a drizzle of hot honey. Serve immediately & enjoy!
Apple fennel salad with maple mustard vinaigrette
Course: Salads6-8
servingsIngredients
- Salad
1 container of mixed lettuce
1 c quinoa, cooked according to package then cooled
3 fennel bulbs with the fronds
2 apples halved and cored, then sliced into matchsticks or thinly shaved using a mandoline
½ c walnuts, lightly toasted and chopped
Shaved Parmesan
- Vinaigrette
6 tbsp olive oil
3 tbsp apple cider vinegar
2 tsp maple syrup
1 tbsp stone ground or Dijon mustard
½ lemon, juiced
¼ tsp of each: salt, pepper, dried thyme, garlic powder
Directions
- For the dressing, add all ingredients into a small bowl or jar, shake/whisk to combine. Taste and adjust seasoning as needed, set aside.
- Heat a small pan to medium-high heat, add the chopped walnuts to the hot, dry pan, and cook, stirring them frequently until lightly browned and toasted, then remove from the heat and set aside.
- Using a sharp knife, cut the root off the fennel bulbs and remove the fronds, setting them aside. Using a mandoline or knife, slice the fennel bulbs as thinly as possible, and then roughly chop the fronds with a knife.
- Add greens, fennel, apple, fennel fronds, quinoa, and toss to combine in a large bowl. Drizzle with the dressing and toss again until everything is well coated. Taste and taste salt and pepper seasoning to taste.
- Top the salad with toasted walnuts and shaved parmesan cheese. Enjoy!
Beef Tenderloin with Autumn Chimichurri
Course: Main10-12
servingsIngredients
- For the tenderloin
4 to 5 lb. Beef tenderloin, trimmed, cut into two pieces and tie.
1 tsp salt
1/2 tsp black pepper
2 tbsp avocado oil (or another high-temp oil)
4 tbsp butter, salted, softened
2 garlic cloves, grated
- Autumn Chimichurri
½ c good quality olive oil, or enough to cover the herb mixture
¼ c red wine vinegar
2 tbsp shallot, minced
2 garlic cloves, grated
1 Fresno chili, seeded and minced
1 tsp honey
1 c parsley, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
3 fresh sage leaves, chopped
¼ tsp of both salt & pepper, start with this & add more to fit your liking
Directions
- For the tenderloin
- Preheat oven to 425 degrees F.
- Remove tenderloin from the fridge and set on counter for about 2 hours prior to cooking, to come to room temperature. Tie up tenderloin (if not already from the butcher) and season heavily with salt and pepper.
- Place oil in a large cast-iron skillet and heat over medium-high heat. Sear the beef on all sides, about 3 to 5 minutes per side, creating a golden-brown crust.
- Meanwhile combine the softened butter and garlic in a small dish and mix. Slather the seared tenderloin with the butter mixture. If using the skillet, place in preheated oven, or transfer to a baking dish and place in preheated oven. Roast until desired internal temperature is reached, about 20 to 25 minutes (Rare 115°f – 120°f, Medium Rare 120°f – 125°f, Medium 130°f – 135°f).
- Remove the tenderloin from the oven and transfer it to a cutting board. Rest for 15 to 20 minutes allowing the juices to redistribute before slicing into 1/2″ slices.
- For the Chimichurri
- In a small mixing bowl, combine all ingredients and taste to adjust any seasonings then let marinate for at least 30 minutes on the counter.
- You can also make this in advance, store in the fridge and take it out 1-2 hours before serving. Chimichurri continues to develop flavor overtime, so this is a great sauce to meal prep for the week.
Gluten-free pumpkin bars and brown butter cream cheese frosting
Course: Dessert12
servingsIngredients
- Pumpkin Bars
2 c 1:1 gluten-free baking flour (I love Bob’s Red Mill or King Arthur)
2 tsp cinnamon
1 tsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs
2/3 c sugar
15 oz can pumpkin purée
½ c coconut oil, melted (can sub butter)
½ c plain Greek yogurt
½ tsp vanilla extract
- Brown Butter Cream Cheese Frosting
1 stick unsalted butter
4 oz cream cheese, softened
1 tsp vanilla extract
3 c powdered sugar
1-2 tbsp milk
Cinnamon for sprinkling
Directions
- Pumpkin Bars
- In a small bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, salt, and baking soda. Set aside.
- In the bowl of your mixer, beat the eggs, sugar, oil or melted butter, Greek yogurt, pumpkin, and vanilla extract until light and fluffy, about 3 minutes.
- With mixer on low, add the flour mixture. Mix just until the flour is mixed in.
- Spread in a parchment paper lined jelly roll pan. Or a 9×13 pan for thicker bars!
- Bake at 350° for 25-30 minutes or until toothpick inserted in the center comes out with moist crumbs or clean. Let cool completely.
- Frosting
- In a saucepan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom.
- Pour the brown butter in a heat safe bowl to cool for about 15 minutes at room temperature. Transfer the butter to the fridge to solidify to a softened butter consistency. This takes about 60-90 minutes. Every 20-30 minutes, stir the butter. This helps ensure the bits of browned butter are distributed throughout the butter.
- Cream together cooled and softened brown butter with the room temperature cream cheese until creamy and well combined, about 4-5 minutes on low speed. Stop and scrape down sides of bowl as needed.
- Add in the powdered sugar 1 cup at a time, beating in between, so it doesn’t blow up in your face. Scrape down the bowl again and mix in the vanilla and milk if needed to thin.
- Scoop all of the frosting onto the cooled bars and spread it even. Sprinkle with cinnamon if desired. Cut into even squares and enjoy!
We’d also like to extend a big thank you to All Inc., our sponsor and partner for this event. Stay tuned for more exciting events and collaborations!