Fall Recipes from Acme Chef Matt Farley

Last Updated October 27, 2015
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Autumn. Cool crisp air, a different slant of light, green leaves turning into brilliant shades of orange and gold--these welcome shifts lift us from the sluggish end of summer. As the season changes, our tastes follow: mulled cider, comforting soups and stews. It’s time for fall cooking. 



Matt Farley, executive chef of the TomKats family of restaurants (The SouthernACME Feed and SeedSaffire, and The Southernaire), is originally from New York. He’s created fall-inspired recipes that use our local bounty with a little Northeast flair (Maple syrup in the goat cheese, y’all!). Cinnamon, cardamom, star anise, ginger—the warming spices that lend spark his butternut squash bisque, short rib braise, and fried apple pies bring compelling flavors to cocktails as well. Check out these terrific recipes which Farley designed to feed your party of 10. And, while the soup simmers and the beef slow-cooks to tenderness, stir up a bracing Whiskey Sour made with cardamom simple syrup, lime juice, and a whisper of cherry brandy. That should warm you right up.

Butternut Squash Soup with Maple Goat Cheese and Pepitas

Toasting and grinding Chef Matt’s spice blend are the keys to imparting heady depth to this soup. We think you could use his blend in other sweet or savory applications.

Braised Beef Short Ribs with White Beans and Kale

This unique combination is both hearty and healthy. As it cooks slow-and-low, it will fill your kitchen with wonderful aromatics.

Fried Apple Pies

Two kinds apples—one sweet, one tart—briefly simmered with ginger, cinnamon, and apple cider transform into a marvelous pie filling.

Runaway Bride

Shaken over ice, light and dark rums take on the complex tastes of toasted hazelnuts, citrus, and berries.

One-Eyed Jack

A potent and spicy kind of whisky sour.
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