Fire & Smoke
As fall’s first chill rolls in, it’s time to gather around the fire and savor the season. This Fire & Smoke menu is all about letting the open flame work its magic, bringing bold, smoky flavors to life. Picture the crackle of the fire, the cool air, and dishes that are transformed by the heat. Let the crackle of the fire and the season’s warmth draw you in—it’s time to welcome fall.
[ BEFORE WE BEGIN ]
The Art of Cooking Over Fire
ON THE MENU
Smoky Butternut Squash Soup With Charred Sage and Spiced Pumpkin Seeds
Charred Pear Salad With Smoked Blue Cheese and Roasted Walnut Vinaigrette
Wood-Fired Roasted Lamb Chops with Smoked Paprika Rub and Ember-Baked Sweet Potatoes
Charred Fig Tart With Smoked Honey and Mascarpone Cream
Smoked Old Fashioned
Smoky Butternut Squash Soup with Charred Sage and Spiced Pumpkin Seeds
Ingredients:
1 large butternut squash, halved and seeded
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, peeled and smashed
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
4 cups vegetable or chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
8-10 fresh sage leaves
1/4 cup pumpkin seeds (pepitas)
1/2 teaspoon smoked salt
1/4 teaspoon cayenne pepper
Instructions:
Roast the Butternut Squash:
Fire Option: Place the squash halves, rubbed with olive oil, salt, and pepper, cut-side down on a grill grate over medium heat, or wrap them in foil and nestle them into the hot coals. Cook for 30-40 minutes, turning occasionally, until tender and slightly charred.
Oven Option: Preheat the oven to 400°F (200°C). Rub the squash with olive oil, salt, and pepper, and place cut-side down on a baking sheet. Roast for 45-50 minutes until tender and caramelized around the edges.
Prepare the Soup Base:
Fire Option: In a fire-safe pot or Dutch oven, heat olive oil over the flames. Add chopped onion and garlic, sautéing until soft and golden (5-7 minutes). Stir in smoked paprika and cumin, cooking for 1 minute until fragrant.
Stovetop Option: In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft and golden (5-7 minutes). Stir in smoked paprika and cumin, cooking for 1 minute until fragrant.
Blend the Soup:
Scoop the roasted squash flesh into the pot. Add broth and bring to a simmer. Blend the soup using an immersion blender (or transfer to a blender in batches) until smooth. Stir in the cream and adjust seasoning with salt and pepper. Keep warm.
Char the Sage and Toast Pumpkin Seeds:
Fire Option: Heat a dry skillet over the fire or place directly on the grate. Add sage leaves, cooking until crispy (about 30 seconds per side). In the same skillet, toast pumpkin seeds with smoked salt and cayenne for 2-3 minutes until fragrant.
Stovetop Option: Heat a dry skillet over medium heat. Add sage leaves and cook until crispy (30 seconds per side). In the same skillet, toast pumpkin seeds with smoked salt and cayenne for 2-3 minutes.
Serve:
Ladle the soup into bowls and garnish with charred sage and spiced pumpkin seeds.
Charred Pear Salad with Smoked Gorgonzola & Roasted Walnut Vinaigrette
Ingredients:
3 firm pears (Bosc or Anjou), halved and cored
1 tablespoon olive oil
1/2 cup smoked blue cheese, crumbled
4 cups mixed bitter greens (radicchio, arugula, endive)
1/2 cup walnuts, toasted
1 tablespoon maple syrup
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and pepper, to taste
Char the Pears:
Brush the pear halves with olive oil and place them cut-side down directly on a grill grate over medium-high heat or a grill pan set over the fire. Cook for 4-5 minutes, turning occasionally, until deeply caramelized and grill marks appear. Remove from heat and slice.
Toast the Walnuts:
Place the walnuts in a dry skillet or cast-iron pan on the grill over medium heat. Cook for 3-5 minutes, stirring occasionally, until they are golden and fragrant.
Make the Vinaigrette:
In a small fire-safe bowl, whisk together the balsamic vinegar, Dijon mustard, and maple syrup. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
Assemble the Salad:
In a large bowl, toss the mixed bitter greens with a few tablespoons of the vinaigrette. Divide the greens among plates, then top with the grilled pear slices, crumbled smoked blue cheese, and toasted walnuts.
Serve:
Drizzle additional vinaigrette over the salad, if desired, and serve immediately.
Wood-Fired Roasted Lamb Chops with Smoked Paprika Rub and Ember-Baked Sweet Potatoes
Ingredients:
8 lamb chops
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon rosemary, finely chopped
2 tablespoons olive oil
Salt and pepper, to taste
4 medium sweet potatoes
2 tablespoons butter, melted
1 teaspoon smoked salt
1/2 cup red wine
1/2 cup beef or vegetable stock
Instructions:
Prepare the Sweet Potatoes: Preheat a grill, wood-fired setup, or a charcoal grill with wood chips). Wrap sweet potatoes individually in aluminum foil and place them in the hot coals or embers. Cook for about 45 minutes, turning occasionally, until soft and caramelized inside.
Season the Lamb Chops: In a small bowl, mix the smoked paprika, garlic powder, rosemary, salt, and pepper. Rub this mixture onto the lamb chops with olive oil, ensuring they are well-coated.
Grill the Lamb: Heat a grill to medium-high heat. Sear the lamb chops on each side for about 3-4 minutes, depending on desired doneness. Remove from the grill and let rest.
Make the Red Wine Reduction: In a small saucepan, bring red wine and stock to a simmer. Reduce by half until thickened, about 10 minutes. Stir in butter and season with salt and pepper.
Serve: Unwrap the sweet potatoes and split them open, topping with a drizzle of melted butter and smoked salt. Serve alongside the grilled lamb chops with a drizzle of red wine reduction.
Smoky Fig and Almond Tart with Mascarpone Cream
Ingredients:
For the Crust:
1 1/4 cups all-purpose flour
1/4 cup almond flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 egg yolk
2-3 tablespoons ice water
For the Filling:
3/4 cup unsalted butter, softened
1/2 cup honey
1 1/4 cups almond meal (ground almonds)
1 teaspoon cinnamon
1/2 teaspoon smoked paprika (for the smoky flavor)
3 large eggs
For the Topping:
8-10 fresh figs, halved
Honey, for drizzling
Flaky sea salt or toasted almond slivers
For the Mascarpone Cream:
1/2 cup mascarpone cheese
1/2 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
Instructions:
1. Make the Crust:
Combine the flour, almond flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
Add the egg yolk and ice water gradually until the dough forms.
Roll out the dough and press into a 9-inch tart pan. Chill for 15 minutes, then pre-bake at 350°F (180°C) for 15 minutes. Set aside.
2. Prepare the Filling:
Cream together the softened butter and honey until smooth.
Add the almond meal, cinnamon, smoked paprika, and mix well.
Beat in the eggs, one at a time, until the filling is well-combined and smooth.
Pour the filling into the pre-baked tart shell.
3. Arrange the Figs:
Place the fig halves, cut side up, on top of the almond filling.
Bake the tart at 350°F for 35-40 minutes, or until the filling is set and golden.
4. Make the Mascarpone Cream:
Whip together the mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth. Chill until ready to serve.
5. Serve:
Drizzle the baked tart with honey and sprinkle with flaky sea salt or toasted almond slivers.
Serve slices with a dollop of mascarpone cream on the side.
Smoked Old Fashioned
Ingredients:
2 oz bourbon
1/2 teaspoon smoked simple syrup (recipe below)
2 dashes smoked bitters
1 orange peel
Smoked cinnamon stick (optional)
Instructions:
Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Simmer until the sugar dissolves, then remove from heat and add 1/4 teaspoon smoked paprika. Let cool and strain.
In an Old Fashioned glass, muddle the orange peel with the smoked simple syrup and bitters. Add bourbon and stir. Fill the glass with a large ice cube and garnish with the orange peel and a smoked cinnamon stick, if desired.