Shopping List
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Butternut squash
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DLM 100% Pure Maple Syrup
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DLM Artisan Butter
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Vera Jane’s Extra-Virgin Olive Oil
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Fresh thyme
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Pecans
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Minnesota wild rice
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Onion
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Aneto Chicken Broth
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Sugar snap peas
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Scallions
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Dried apricots
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Orange
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Orange juice
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Shallot
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Maple Leaf Farms Duck Breast
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Le Bon Magot Lemon-Sultana Marmalata
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Aperol
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Pear
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Simple syrup
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Lemon
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Vanilla extract
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Club soda
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Prosecco (or Champagne)
About the Author
Dorothy Lane Market’s Jennifer Mayne is a passionate home cook who loves to travel and experience different cultures through cuisine alongside her husband, Calvin. Together, they share their great love of food with family and friends. As the specialty food buyer for Shop.DorothyLane.com, you’ll be able to see some of her favorite food finds. See what’s on her fall plate, featuring a few recipes from DLM’s Chef Carrie Walters along with a cocktail inspired by a trip to Brooklyn-based restaurant, August Laura.
-One-
Duck and Wild Rice Salad
Serves 2
2 cups wild rice
3 Tbsp unsalted butter
1 medium onion, finely chopped
3 cups water
3 cups chicken broth
10 oz sugar snap peas, trimmed and halved diagonally
6 scallions, thinly sliced diagonally
1 cup moist dried apricots, cut into 1/4-inch strips
1 1/2 cups pecans (4 1/2 ounces), chopped and toasted
1 tsp salt
2 (14-ounces) boneless duck breast halves with skin
1 Tbsp Le Bon Magot Lemon-Sultana Marmalata
Dressing
Finely grated zest of 1 orange
2/3 cup fresh orange juice
1/3 cup Vera Jane’s Extra-Virgin Olive Oil
1/3 cup finely chopped shallot
1 tsp maple syrup
1 tsp salt
1/2 tsp black pepper
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Rinse rice in a sieve under cold water. Heat butter in a 5-quart heavy pot over moderate heat, add onion, stirring occasionally, about 5 minutes. Add rice and cook, stirring until fragrant, about 3 minutes. Stir in water, broth, and bring to a boil, then reduce heat and simmer, covered, until rice is tender, 1 to 1 1/4 hours. Drain well in a colander and cool.
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While rice is cooking, blanch sugar snaps peas in a 4-quart pot of boiling salted water until crisp-tender, about 2 minutes. Drain and rinse under cold water.
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For the dressing, whisk together all dressing ingredients in a large bowl. Once rice cools, add dressing, sugar snap peas, scallions, apricots, pecans, salt, and toss gently.
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To cook the duck, score the skin every 1/4 inch on the diagonal and season liberally with salt and pepper. In a skillet on medium high heat, place duck breast skin-side down for 5 minutes. Reduce temperature to medium and cook for an additional 10 minutes. Flip the breast over and cook for another 5-10 minutes until the duck is medium rare. Remove from heat and let it rest for 5-10 minutes. Slice the duck across the grain. Add a tablespoon of Le Bon Magot Lemon-Sultana Marmalata to serve alongside the duck breast. Serve with Wild Rice Salad.
-Two-
Hasselback Butternut Squash
Serves 4-6
1/3 cup DLM 100% Pure Maple Syrup
3 Tbsp butter
1 medium butternut squash
Vera Jane’s Extra-Virgin Olive Oil, for brushing
½ tsp thyme, dried
Handful of fresh thyme sprigs
¼ cup pecans, chopped
Salt and pepper to taste
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Pre-heat oven to 425°F. In a small saucepan, heat the maple syrup and the butter together and set maple butter aside.
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Peel squash removing both the skin and the whitish layer. Cut off stem. Carefully cut the squash in half, lengthwise. Scoop out seeds. Place squash halves on a parchment-lined baking sheet and brush with a little olive oil and then season with salt and pepper on both sides. Bake for 20 minutes and remove from oven, letting cool slightly.
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Place onto a cutting board and sandwich squash halves lengthwise between two long wooden spoon handles. (This will act as a guide not to cut all the way through the squash.) Using a sharp knife, cut 1/2-inch thick slits all the way down till the blade reaches the spoon handles.
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Return to a baking sheet and drizzle with the maple butter, a sprinkling of dried thyme and another round of salt and pepper. Add ¼ cup water to the pan and then bake an additional 25-30 minutes, basting the squash about halfway through.
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Remove from oven and sprinkle halves with the pecans and the sprigs of fresh thyme, tucking them into several of the slits. Bake an additional 10 minutes and serve, basting again with any residual maple butter.
-Three-
Fall Aperol Spritz
Serves 1
1 pear, sliced
¾ oz lemon juice
½ oz simple syrup
¼ tsp vanilla extract
1 oz Aperol
Ice
1½ oz Prosecco or Champagne, chilled
½ oz club soda, chilled
1. In a mixing glass, muddle 4 pear slices with lemon juice, simple syrup, and vanilla extract.
2. Add the Aperol and ice to the mixture and stir until well-chilled.
3. Strain into an ice-filled rocks glass and top with Prosecco and club soda. Garnish with additional pear slices and serve.