Fall is upon us, as are the ingredients, dishes and recipes that come with. We’re seeing cooking in a new season kind of like fashion in a new season. When Labor Day hits, you technically can no longer wear white, so when Fall hits food it’s time to ditch the summer go-to dishes and embrace the September season. Here’s a roundup of a few recipes from our tastemakers to make the transition easy for you…
Milk and Honey, from Daniel Humm (Eleven Madison Park, The NoMad)
31/4 cups milk
1/2 cup plus 1 tablespoon cream
1/2 cup plus 1 tablespoon powdered milk
1/3 cup sugar
2 tablespoons glucose syrup
1 teaspoon salt
In a small saucepan over medium-low heat, reduce 2 cups of the milk to 2/3 cup. Combine the reduced milk with the remaining ingredients in a blender and blend until smooth. strain through a chinois then chill over an ice bath. Freeze the mixture in an ice cream machine. Note: store in the freezer for up to 1 month.
1/2 cup plus 2 tablespoons butter, softened
1/3 cup sugar
1/4 cup honey
1 teaspoon salt
1/2 teaspoon vanilla extract
1 cup plus 1 tablespoon flour
1/2 cup old-fashioned rolled oats
1/4 teaspoon baking soda
Preheat the oven to 300°F. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, honey, salt, and vanilla. Add the flour, oats, and baking soda, mixing until just combined. Turn the dough out onto a piece of parchment paper and roll to 1/4 inch thick. Transfer to a rimmed baking sheet and bake until golden brown, about 15 minutes.
Lower the oven temperature to 150°F and continue to dry for 30 minutes, checking the dough to make sure it does not get too dark. Cool to room temperature, and then break it into small pieces. store in an airtight container for up to 2 days.
1 cup sugar
1/4 cup butter
2 tablespoons honey
11/2 teaspoons salt
1/2 teaspoon baking soda
Line a 13 by 18-inch rimmed baking sheet with parchment paper. In a medium straight-sided sauté pan bring the sugar, butter, honey, and 1/4 cup water to a boil. Cook over medium-high heat to a light caramel, 2 to 3 minutes. Add the salt and baking soda and mix well. pour the brittle in a thin layer onto the prepared baking sheet. Allow to cool completely to room temperature, and then break into small pieces. store in an airtight container for up to 2 days.
Dehydrated Milk Foam
2 cups milk
5 tablespoons glucose syrup
Preheat the oven to 150°F. Line a 9 by 13-inch rimmed baking sheet with acetate or a silicone baking mat. In a medium saucepan, heat the milk and glucose to just under a boil. Remove from the heat and froth with a hand blender. With a large spoon, scoop the foam onto the prepared baking sheet, discarding any liquid. Dry in the oven for 8 to 9 hours. Allow the foam to cool, and then break it into small pieces. store in an airtight container for up to 2 days.
Buckwheat honey place a small amount of the dehydrated milk foam, honey brittle, and honey-oatmeal crumble in each of 4 small bowls. Spoon a large quenelle of milk ice on top. Drizzle lines of buckwheat honey across the top of the quenelle.