Get Ready to Elevate Your Fall Feast

With two incredible recipes straight from the culinary wizards at Bull Run Restaurant in Shirley! First up, we’ve got the Butternut and Sweet Potato Bisque. Packed with local squash, sweet potatoes, apple cider, cranberry, and leeks, this soup is a flavor explosion that’ll have your taste buds doing a happy dance. Pair this course with some fresh Central Harvest Pistachio flower, a strain that’s high in Myrcene, which may help stimulate your appetite. But that’s not all – we’re turning up the autumn vibes with the Cider Salmon, featuring wild rice, corn, scallions, acorn squash, broccoli rabe, and a game-changing touch of candied bacon. Pair this delectable entree with Dayglow Live Rosin, a staff-pick product! Users report feeling happy and energized, and with a top terpene of Limonene, it’s the perfect addition to the bright notes of the cider glaze. These recipes aren’t just delicious; they’re the perfect showstoppers for your next dinner party! And fear not, kitchen novices – we’ve got you covered with a step-by-step breakdown of these dishes, courtesy of Bull Run’s Executive Chef. Check out our Youtube Channel below for step-by-step video recipes!

Lose Your Blues

But wait, there’s more! If you’re not feeling like a chef extraordinaire, you can savor these mouthwatering creations at Bull Run. Swing by for a delightful home-cooked meal without the kitchen stress. Plus, we’re proud sponsors of Bull Run’s “Lose Your Blues” night every Wednesday – an evening filled with fantastic local tunes and supporting small businesses in central Massachusetts. We’re beyond thrilled to be a part of the vibrant business community, and a massive shoutout to Bull Run for spilling the beans (or should we say, bacon?) on their top-notch chef secrets!

Recipes:

Butternut and Sweet Potato Bisque

  • 2lbs Butternut Squash
  • 3/4lb Sweet Potato
  • 2 Cups Vegetable Stock
  • ¼ Cup White Onion
  • ½ Cup Apple Cider
  • ½-1 Apple
  • 12 Cup Chopped Leeks
  • ½ Cup Cream
  • Pinch of Cinnamon
  • Pinch of Nutmeg
  • Salt and Pepper to Taste

Combine all ingredients in a soup pot and cook for one hour or until squash is tender. Blend until smooth.

Mascarpone Cream

  • ½ Cup Mascarpone
  • 1 Tsp Brown Sugar
  • 1 Tsp Honey
  • Pumpkin Pie Spice to Taste
  • ¼ Cup Heavy Cream

Combine all ingredients and blend until smooth.

 

Garnish

  • Cranberries
  • Pepita Seeds
  • Bay Leaf
  • Candied Pecans

Cider Glazed Salmon

Wild Rice

  • 1 ½ Cups Long Grain Wild Rice
  • ½ Spanish Onion
  • 1 Quart Vegetable Stock

Combine all ingredients in a saucepan, bring to a boil, turn to simmer, then cover and cook for 50 minutes. Strain remaining liquid. Toss rice with corn and scallions and 1 tsp of butter.

Cider Glaze

  • 1 Cup Apple Cider
  • ¼ Cup Cider Vinegar
  • ¼ Cup Orange Juice
  • 1 Star Anise
  • 1 Shallot
  • 1 Cinnamon Stick
  • 3 Cloves
  • 2 Tbsp Arrowroot

Combine all ingredients except the arrowroot in saucepot and simmer for 20 minutes. Make a slurry using the arrowroot and  thicken to desired consistency. Strain and serve.

Salmon

8-10oz Fresh Salmon Filet

Candied Bacon

Use a premium thick cut smoked bacon. Place on a roasting rack, cover with brown sugar. Slow cook in the oven at 325 degrees for 20 minutes until crispy.

Acorn Squash

Cut squash in 1/2, Scoop seeds out. Add Butter, maple syrup, cinnamon, nutmeg, salt & pepper. Slow Roast in oven @ 325 degrees fahrenheit until tender.

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