4 Fall Recipes Perfect for the Holidays via Balducci’s

22 Nov

This slideshow requires JavaScript.

Balducci’s is not only a great place to check out to stock up for your Thanksgiving and holiday meals, but it’s also a great place to check out for your everyday needs. Their market in Greenwich is especially great now because you can make it your complete one-stop-shop with their great selection of wine, beer, and liquor next door. And, yup, they are great with sharing recipes that utilize the freshest, most seasonal ingredients.

So, that’s where we end up today: sharing four great recipes with you that you can pull out any day you’d like as the weather has finally become a bit colder . . . or even this Thanksgiving. Here we are:

Pumpkin Gnocchi with Brown Butter Sage Sauce, Roasted Pork Salad with Grilled Gala Apples and Green Beans, Pumpkin Bread Pudding, and Mulled Spiced Apple Cider.


Pumpkin Gnocchi with Brown Butter Sage Sauce


Serves: 6-8


  • 2 Lbs. (3 Large) Idaho potatoes, scrubbed and boiled in skins until tender
  • 2/3 Cup pumpkin puree
  • 1/4 Cup finely grated Balducci’s Parmesan cheese
  • 1 Large egg, whisked
  • 1/4 Tsp Balducci’s allspice
  • 1 Pinch each of Balducci’s nutmeg and Balducci’s cayenne
  • 2 Tsp salt
  • Freshly ground Balducci’s black pepper, to taste
  • 1 1/2 To 2 cups all-purpose flour
  • 1 Gallon salted water, for cooking gnocchi
  • 2 Sticks unsalted butter
  • 12 -14 Fresh sage leaves
  • 1/2 Cup shaved Balducci’s Parmesan cheese
  • Directions

Allow the cooked potatoes to cool slightly, carefully peel. While still hot, puree potatoes through a ricer or food mill into a large mixing bowl (do not use a food processor) and allow to cool completely before proceeding. Add the pumpkin puree, cheese, egg, cinnamon, allspice, nutmeg, cayenne, salt, and pepper and mix well. Gradually add in enough flour to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork. Let the dough rest for 15 minutes.

Bring a large pot of salted water to a rolling boil. 

Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. Slice the rope into pieces 1/2-inch wide. Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed. Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet.

Immediately add the gnocchi to the boiling water and continue cooking for 2 to 3 minutes once they have risen to the top. Remove the cooked gnocchi with a slotted spoon or skimmer and set aside briefly while making the sauce.

In a large skillet, over medium heat, add the butter when pan is very hot. Let butter sit undisturbed until almost all melted and outside edges have begun to caramelize. Quickly swirl the skillet and add in the sage. Let cook for 30 seconds longer, season with salt and pepper to taste and add gnocchi to skillet to toss with sauce and rewarm if necessary. Serve immediately with shaved Parmesan cheese.


Roasted Pork Salad with Grilled Gala Apples and Green Beans

Serves: 6


  • 12 ounces green beans
  • 1 clove garlic, minced
  • 3 organic Gala apples
  • 3 teaspoons Balducci’s Maple Syrup
  • ¾ cup Balducci’s Extra Virgin Olive Oil, divided
  • 1 Duroc Berkshire Heritage Center Cut Pork Tenderloin
  • 1 teaspoon fresh thyme, minced
  • Salt and pepper
  • 2 tablespoons Balducci’s Balsamic Vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Sriracha sauce
  • 12 ounces baby lettuce mix
  • ¼ cup Italian parsley, chopped


Preheat grill to medium heat, and the oven to 375°F. Season pork tenderloin with 2 tablespoons of olive oil, minced thyme, salt and pepper and place in a baking dish. Roast uncovered for 15-20 minutes or until an internal temperature reaches 140°F. Remove from oven and cover and let rest for 10 minutes.

In a bowl, toss beans with 2 tablespoons of olive oil and season with minced garlic, salt and pepper. Place on a foil lined baking sheet and roast for 12-15 minutes, or until tender. Remove from oven and keep warm.

Next, core and cut the apples into wedges, and pat dry to remove excess moisture. Toss apples with 1 teaspoon each of maple syrup and olive oil and grill on each side for 4-5 minutes. Season each side with salt and pepper while grilling, then remove from grill and keep warm.

In a large bowl, whisk together vinegar, mustard, remaining 1 tablespoon of olive oil, 2 teaspoons of maple syrup, Sriracha sauce and 1/8 teaspoon each of salt and black pepper. Add spinach, lettuce, beans and apples, toss to combine. Thinly slice pork across the grain, and place over prepared salad and garnish with chopped Italian parsley.


Pumpkin Bread Pudding

Serves: 8-10


  • 4 cups diced Balducci’s Panettone, fresh or leftover
  • 3 eggs
  • 2 egg yolks
  • 3/4 cup canned pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • 3/4 cup half and half
  • 3/4 cup heavy cream
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon grated nutmeg
  • zest of one orange
  • 3 apples, cored, peeled and diced (Braeburn or Winesap)
  • 2 Tablespoons unsalted butter
  • 1 Tbs. light brown sugar
  • pinch of salt
  • 3/4 cup toasted chopped pecans (optional)

Serve with whipped cream drizzled with maple syrup.


Heat the oven to 325 degrees F.

Place the bottom of a broiling pan in the oven and add water to 1 inch depth. Butter a 9 x 13 inch Pyrex pan. 

For the apples:

In a sauté pan over medium heat, melt 1 Tablespoon unsalted butter. Add brown sugar, apples, salt and cinnamon and saute until soft and golden brown, about 10 minutes.

For the custard:

In a non-reactive bowl, whisk together eggs, egg yolks, pumpkin puree, nutmeg, and maple syrup. Add orange zest, heavy cream and half and half; mix thoroughly. 

Arrange panettone pieces over the bottom of the pan, overlapping slightly. Spread the apples over the panettone and add the custard. Sprinkle with the optional pecans. 

Add apples and custard, tossing to completely incorporate. 

Place in water bath and bake for 35-45 minutes, checking for doneness after 35 minutes, by inserting a knife in center. If the knife comes out clean, it is done.


Mulled Spiced Apple Cider

Serves: 6-8


  • 16 oz Apple cider 
  • Orange peel from a small orange
  • 2 tbls Balducci’s mulled spices


Pour the apple cider into a large stainless steel saucepan. Add Balducci’s mulled spices and orange peel directly to the Cider (to be strained after heating). On medium heat, simmer for 15 minutes. Remove the ingredients and ladle the hot apple cider into serving cups or mugs.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: