The Magic of the Moment.

Fall Recipe Collection

Fall has arrived! A chill appears in the air, the layers come on, and just as the colors change, so does our taste – toward rich flavors, savory and sweet, warming and satisfying. Here are a few cozy recipes to help you and your friends celebrate your next fall moment!

Oven Roasted Carrots

  • 1 oz Butter
  • 2 Tbl. Garam Masala
  • 2 Tbl. Sorghum
  • 2 tsp. Kosher Salt
  • 3 lbs Heirloom Carrots, washed, unpeeled
  • 1/2 cup Greek Yogurt
  • 1 Tbl. chopped Mint

Preheat your oven to 250°. Melt butter in oven proof cookware until it bubbles. Asdd spices and sorghum and cook until toasted and aromatic. Toss carrots until coated, then arrange them in one layer. Cook 2 – 2.5 hours, moving carrots around occasionally. When done, carrots will be shriveled, but silky inside. Remove and let cool for 30 minutes. Thin yogurt with a little water so it can drizzle. Season with salt and pepper and mint. Drizzle over carrots and serve.


Asian Marinated Duck Breast

Serves 8 guests

Asian Marinade
  • 1/3 cup Soy Sauce
  • 2/3 cup Salad Oil
  • 1 Tbl. Sesame Oil
  • 2 Tbl. Cilantro, chopped
  • 1 tsp. Ginger, chopped
  • 1 tsp. Garlic, chopped
  • 1/8 tsp. Fresh Ground Black Pepper
  • Juice of 1/2 Lime

Mix soy sauce, salad oil, sesame oil, cilantro, ginger, garlic, honey, black pepper and lime together in a bowl.

Duck Breasts
  • 8 6 oz. Duck breasts

Trim excess fat around breast. Make criss-cross slits on the fat without cutting through the meat. In a sauté pan, sear the duck breast, on skin side only. Sear until most of the fat is rendered out and the skin is golden brown. Flip over on meat side and sear for only 20 seconds. Cool quickly and put breasts into marinade for 4 to 6 hours. Remove from marinade and bake in oven for 7-10 minutes until it reaches 115° with a meat thermometer, or when cut into, the center is slightly pink. Allow the duck breasts to rest for 5 minutes before serving.


Apple Crisp with Caramel Sauce

Makes one Apple Crisp in an 8 inch x 8 inch Square Pan

  • 4 cup Sliced Apples (about 4 medium)
  • 3/4 cup Packed Brown Sugar
  • 1/2 cup Oats
  • 3/4 tsp. Ground Cinnamon
  • 3/4 tsp. Ground Nutmeg
  • 1/3 cup Softened Unsalted Butter

Arrange sliced apples in baking dish. Combine all other ingredients and sprinkle over apples. Bake until topping is golden brown and apples are fork tender.

Caramel Sauce
  • 2 cup Heavy Cream
  • 2 cup Brown Sugar, packed
  • 1 Tbl Unsalted Butter

Combine all ingredients and bring to a boil. Reduce heat, and simmer over moderate heat for 20 minutes or until mixture has reduced by half.

Food For Thought

7001 Ridgeway Avenue,

Lincolnwood, IL 60712

Phone. 847-982-2608

Fax. 847-982-0884


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