This is the favorite time of year for Rendezvous chef and owner Steve Johnson, who serves locally grown, sustainably farmed, seasonal food at his popular Central Square restaurant. “The end of summer is when everything comes together in New England,” he says. “For a chef, it’s one of the peak times of the year for using local ingredients.”

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Here is the mix for Steve's Roast Chicken with Moroccan Spices.  We serve this chicken on Sunday at the restaurant as part of our special Prix Fixe Menu.  It can also be used for other meats and fish.

2C       ground cumin
1C       ground coriander
1/4C    hot chili powder
1/4C    paprika
1/4C    cinnamon
1/4C    allspice
2T       cloves
2T       ground anise seed
1/2C    mixed Provençal style herbs (or Italian seasoning)
1/4C    ground black pepper 
            kosher salt

After rinsing and drying the chicken, place it in a stainless steel bowl.   Sprinkle all over with a liberal amount of the spice mix.  Then rub with 2T olive oil and sprinkle all over with salt before roasting.

Here's an easy recipe for the Candied Kumquats that accompanied the Buttermilk Panna Cotta on recent Rendezvous menus.

2C   sugar
1C   water
1/2C lime juice
1/4C orange brandy

4C   sliced kumquats, seeds removed

In a small saucepan, lightly caramelize the sugar, then add the water very carefully and stir in to thin it out.  Then add the limejuice and the brandy and stir in. 

Place the prepped kumquats in a clean stainless steel container.  While the mixture is still hot, pour it over the kumquats and let them steep in it while cooling down.  Chill before using.