With the fall season in full swing, cuisine options tend to open up to the rich and hearty type which keeps us warm in the chilly weather. Gone are the days of 90 degree weather and light salads to enjoy (you still can do the latter), but when it comes to the crisp fall season, the heartier the better. Mastro’s Steakhouse in Manhattan, one of our favorite steakhouses in NYC, is providing some great fall comfort foods to enjoy this season.
Check out what Chef Wade Wiestling, VP of Culinary Development for Mastro’s Steakhouse New York, has to offer. For more information Mastro’s, check out their official site!
Bing cherries cooked with sugar and almond extract, and topped with a pecan streusel topping (butter, flour, and sugar). The dessert is served warm with a large scoop of vanilla bean ice cream on top and garnished with fresh mint.
Warm Butter Cake
This is a traditional yellow cake with lots of whole butter. A cream cheese cheesecake mixture is placed on top of the cake and then it is baked off all at once. For service the cake is heated up and served warm. Sugar is poured on top of the cake and it is caramelized with a torch. Ice cream is served on the cake and it is garnished with raspberry sauce, orange supremes, and sliced strawberries with a fresh sprig of mint.
Gorgonzola Mac and Cheese
Elbow macaroni is tossed in our white cheese sauce then adding Grana Padano, Pecorino Romano, Gorgonzola, Mozzarella and Fontina cheeses. The mac and cheese is topped with Mozzarella and baked to a golden brown. Served in a hot sauté pan and topped with chopped parsley.
Lobster Mashed Potatoes
A whole 1 or 1 and a quarter pound live Maine lobster is removed from the shell, chopped and sautéed in whole butter, charred scallions and Old Bay seasoning. This mixture is then poured over a generous portion of garlic mashed potatoes. Served in a large oval bowl, topped with chopped parsley.
Roasted Brussel Sprouts
Brussels sprouts cut in half and roasted with butter, salt, and pepper. This one pound portion is served in a hot sauté pan.
Thinly sliced potatoes layered with cream, milk, gruyere and parmesan cheeses. Topped with salted butter and baked to a golden brown. Seasoned with garlic, nutmeg, salt, and pepper, ant then topped with a parmesan cheese sauce (heavy cream & parmesan) then gratteed until golden brown. This dish is served in a gratin dish, topped with chopped parsley.