Fall menu - square thumb
Fall menu - square thumb

Fall menu ideas from the Stampede’s culinary team

With our first major snowfall under our feet, leaves covering the ground and a few frosty mornings, there is no better time to enjoy some fall menu ideas. These are some of Stampede executive chef Derek Dale's favourite recipes from fellow chefs, Michael Smith and Anna Olson.

 

 

Anna Olson's Pumpkin Pie
Makes one nine-inch pie, serves eight guests.

 

Crust
3/4 cup whole wheat flour (all-purpose) 
3/4 cup cake and pastry flour 
1 tablespoon sugar 
1/2 teaspoon salt 
10 tablespoons unsalted butter, cut into pieces and then frozen for 10 minutes 
1 large egg yolk 
3 tablespoons cold water 
1 tablespoon lemon juice

 

Filling
2 cups pumpkin puree 
1/2 cup packed light brown sugar 
3 large eggs 
3/4 cup evaporated milk 
1 1/2 teaspoons finely grated fresh ginger 
3/4 teaspoon ground cinnamon 
1/8 teaspoon ground cloves 
1/8 teaspoon salt 
1 egg whisked with 2 tbsp. water, for brushing

 

  • Pulse the flours, sugar and salt to combine in a food processor (or the dough can be prepared by hand or using a stand mixer fitted with the paddle attachment). Add the butter and pulse it in quick pulses until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow color.
  • Stir the egg yolk, water and lemon juice together and add this to the dough all at once; pulsing until the dough barely comes together (it should look like a crumble dough). Shape the dough into a disc by hand, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
  • On a lightly floured work surface, roll out the dough to just under a ¼ inch thick. Lightly dust a 9-inch pie plate (do not grease) and line the plate with the pastry, Trim the pastry off right to the edge of the pie plate and press it down gently to secure. Reserve any remaining dough for trim and chill it and the pie shell while preparing the filling.
  • Preheat the oven to 400 F.
  • Whisk the pumpkin purée, brown sugar and eggs together, then whisk in the evaporated milk, ginger, cinnamon, clove and salt. Pour this into the chilled pie shell.
  • To create the trim, roll out the remaining pie dough into a long rectangle and cut into strips about 1/3-inch wide. Braid three strips together, gently pulling the dough a little to stretch it as you braid it. You may have to make a few braids to cover the complete edge of the pie. Lightly brush the edge of the pie dough and place the braided dough overtop, lightly pressing. Brush the braid(s) with egg wash.
  • Place the pie onto a baking tray and bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake the pie for another 35 to 40 minutes, until the pumpkin filling is set, but still has a little jiggle to it in the center. Cool the pie to room temperature, and then chill completely, about 4 hours, before serving.
  • The pie is best served chilled, and can be stored, refrigerated, for up to 2 days.

 

Michael Smith's Bacon-wrapped Pork Tenderloin
This delicious main course serves two.

 

1 pound pork tenderloin 
3-4 slices of bacon 
1/2 teaspoon salt 
1 tablespoon brown sugar 
1 teaspoon herb or spice, dried thyme, fresh rosemary or ground cinnamon 
1 tablespoon mustard (any kind) 
Lots of freshly cracked black pepper

 

  • Preheat your oven to 500F. Turn on your convection fan if you have one. Line a baking tray with parchment paper.
  • Carefully slice off and remove the ‘silverskin’ (white coating) from the tenderloin, leaving any visible fat in place.
  • In a small bowl whisk together the brown sugar, mustard and your preferred herb or spice. Using your hands, dip the tenderloin and coat well. Season it with pepper, then fold under the small end of the tenderloin so it doesn’t overcook.
  • Wrap the bacon all around, as tight as you can, with a slight overlap trying to have your starts and finishes on the underside.
  • Secure the bacon by piercing through with a piece of dry spaghetti noodle and place on the prepared baking tray.
  • Grind some more pepper over and bake to an internal temperature of 145F, about 20 minutes.