St Martin’s Day Menu – modern, warm & seasonal (serves 4)

St. Martin’s Day always reminds me that the kitchen is at its best when it smells of roast, butter and herbs — and when a glass of young wine lands on the table. This year I’ve dressed the classic feast into a lighter, more modern and slightly “fine” menu that still keeps all the cozy autumn warmth. We start with a crisp, colorful cold starter, continue with a comforting warm classic in mini form, then a silky mushroom soup; the headliner is juicy duck breast with sides that aren’t the “usual suspects”. And for the finale: chestnut tiramisu in a glass. Everything below serves 4, with precise quantities, clear steps, my tips and plating ideas. Let the feast begin. 🥂

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Cold starter Warm starter Soup Main Dessert Wine pairing

Cold starter – Puff pastry rolls with roasted beetroot, goat cheese and walnuts

Elegant bite-sizes that marry beet sweetness, creamy goat cheese and nutty crunch. A perfect intro to richer St. Martin’s flavors.

Ingredients (serves 4 / ~12 rolls)

• 1 sheet fresh puff pastry (275 g)
• 2 medium roasted beets (or vacuum-cooked; ~350 g total)
• 200 g fresh goat cheese (or feta, to taste)
• 60 g walnuts, roughly chopped
• 1 tbsp honey (to taste)
• 1 egg (for brushing)
• 1–2 sprigs thyme (or a pinch dried); salt, freshly ground pepper
• Optional: a little balsamic glaze for serving

Method

1. Peel roasted beets and cut into small cubes. Dry-toast walnuts for 1–2 min; roughly chop.
2. Crumble goat cheese, fold in beet, walnuts, honey, thyme, salt and pepper.
3. Cut pastry into 12 rectangles (~8×10 cm). Add 1–1.5 tsp filling and roll up.
4. Brush with egg; bake 15–18 min at 200 °C (fan) until golden brown.
5. Serve lukewarm; add a dot of balsamic glaze if you like.

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Tip: For a fresh kick add a few rocket leaves or a tiny pinch of freshly grated horseradish.

Plating: Dark wooden board; arrange rolls in a ring, a small pile of greens in the center, walnut crumbs and balsamic dots around.

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Warm starter – Mini cottage-cheese struklji in brown herb butter with almonds

A mini take on a classic: soft stretched dough, savory curd filling, nutty brown butter and crisp almond flakes.

Ingredients (serves 4)

Stretched dough:

• 200 g all-purpose flour
• 1 egg (M)
• 80 ml lukewarm water (plus 10 ml if needed)
• 1 tbsp oil
• ½ tsp salt

Filling:

• 350 g full-fat fresh cottage cheese/curd
• 1 egg
• 30 g grated Parmesan
• zest of ½ lemon
• salt and white pepper, to taste

Butter & topping:

• 70 g butter (browned)
• 6–8 sage leaves or 2 tbsp chives
• 25 g almond flakes

Method

1. Knead an elastic dough. Oil it and rest 30–40 min.
2. Filling: curd + egg + Parmesan + lemon + salt/pepper.
3. Stretch thin, spread filling evenly, roll up and form mini logs (3–4 cm). Wrap tightly in foil.
4. Simmer in salted water 15–18 min. Unwrap, slice into 2–3 cm pieces.
5. Brown butter to a hazelnut aroma, add sage/chives. Dry-toast almonds.
6. Spoon brown butter over the struklji and scatter with almonds.

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Tip: For more juiciness stir 1–2 tsp sour cream into the filling.

Plating: Mini cast-iron pan or deep plate; spoon of brown butter at the bottom, 4–5 slices on top, finish with almonds and a sage leaf.

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Soup – Creamy porcini soup with chestnut crumble and chive oil

Earthy, deep and silky. A crisp chestnut crumble brings the autumn “click”.

Ingredients (serves 4)

• 400 g fresh porcini (or mixed wild mushrooms)
• 1 onion, finely chopped
• 1 small potato (~150 g), diced
• 30 g butter + 1 tbsp oil
• 700 ml vegetable/chicken stock (or water + stock cube)
• 100 ml heavy cream
• salt and freshly ground pepper, to taste

Chestnut crumble & chive oil:

• 80 g cooked chestnuts, finely chopped
• 1 tbsp oil + pinch of salt
• 25 ml oil + 2 tbsp finely chopped chives (blend)

Method

1. Soften onion in butter and oil. Add mushrooms (reserve a few slices for garnish) and sauté 5–7 min.
2. Add potato and stock; simmer 12–15 min.
3. Blend smooth, return to heat, stir in cream; season.
4. Quickly fry chestnuts in a little oil, salt and crush to a coarse crumble.
5. Blend chives with oil into a quick aromatic oil.

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Tip: Sear part of the mushrooms hard (high heat, no salt) for a meaty flavor and better color — it makes a big difference.

Plating: Deep bowl; swirl of chive oil, a spoon of chestnut crumble, and 2–3 caramelized mushroom slices on top.

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Main – Duck breast with red-wine & cranberry sauce + modern sides

Crisp skin, rosy center and a rich sauce. The sides are deliberately “non-classic” so the plate can breathe.

Ingredients (serves 4)

Duck breasts & sauce:

• 4 duck breasts (180–200 g each)
• salt and freshly ground pepper, to taste
• 1 tbsp butter (for glazing)
• 150 ml dry red wine
• 150 ml chicken stock
• 70 g cranberries (fresh/frozen) or 1 tbsp cranberry jam
• 1 tbsp brown sugar or honey
• 1 tsp balsamic vinegar

Sides:

• Sweet-potato mash: 700 g sweet potatoes, 60 g butter, salt, pepper, nutmeg
• Caramelized red onion: 3 large onions, 1 tbsp oil, 1 tbsp butter, 1 tbsp brown sugar, 1½ tbsp balsamic, salt
• Roasted pears: 2 large firm pears, 1 tbsp butter, 1 tsp honey, ½ tsp cinnamon, a sprig of rosemary, pinch of salt
• Salad: 60 g rocket (arugula), 40 g walnuts, juice of ½ orange, 2 tbsp olive oil, 1 tsp Dijon, salt, pepper

Method

1. Score the skin in a shallow cross-hatch. Season. Place in a cold pan skin-side down.
2. Render fat on medium heat and cook until the skin is crisp, 8–10 min. Flip, cook 2–3 min more. If needed, finish 3–5 min in a 180 °C oven. Rest 6–8 min.
3. Sauce: pour off excess fat, deglaze with wine, add stock, cranberries and sugar/honey. Reduce to a syrupy consistency; balance with balsamic, salt and pepper.
4. Mash: roast sweet potatoes 40–50 min at 200 °C. Scoop flesh, mix in butter, salt, pepper, nutmeg; blend smooth.
5. Onion: gently sweat 15 min in oil+butter, add sugar to caramelize, then balsamic and salt.
6. Pears: sear quarters in butter with honey, cinnamon and rosemary; roast 8–10 min at 190 °C.
7. Salad: whisk dressing (orange, oil, Dijon, salt, pepper). Toss rocket and walnuts just before serving.
8. Slicing: cut duck on the bias into 6–8 slices; target core temp 55–58 °C for rosy medium.

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Tip: Keep pouring off rendered fat — save it for roasting vegetables or potatoes (liquid gold!).

Plating: Wide oval plate: a swoosh of sweet-potato mash, fan of duck slices over it. Two arcs of sauce; on one side 2 pear segments, on the other a spoon of caramelized onion. Serve salad in a separate bowl.

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Dessert – Chestnut tiramisu in a glass

A classic with autumn soul: mascarpone + chestnut purée, coffee and a touch of rum. Built in glasses — zero stress.

Ingredients (serves 4 / 4 glasses ~250 ml)

• 200 g mascarpone
• 200 g chestnut purée (sweetened; if not sweetened add 40–60 g icing sugar)
• 200 ml cold heavy cream
• 1 tsp vanilla paste or 1 pod
• 12–14 savoiardi (ladyfingers)
• 120 ml cooled strong coffee
• 1–2 tbsp rum or amaretto
• unsweetened cocoa powder for dusting
• optional: candied or crumbled roasted chestnuts

Method

1. Mix coffee with rum and chill completely.
2. Beat mascarpone, chestnut purée and vanilla smooth. Whip cream to soft peaks and fold in gently.
3. Dip ladyfingers briefly in coffee. Layers: cookies – cream – (repeat) – cream.
4. Chill 2–3 h (ideally overnight).
5. Before serving dust with cocoa and add crumbled chestnut.

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Tip: A tiny pinch of salt in the cream boosts the chestnut flavor.

Plating: Clear 250 ml glasses on a dark plate; fine cocoa layer on top and a small piece of candied chestnut.

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Wine pairing (suggestion)

• Starters: brut sparkling or a fresh light white (Welschriesling).
• Soup: fuller-bodied Chardonnay or Pinot Gris.
• Main – duck breast: Blaufränkisch (Modra frankinja) or brut rosé sparkling.
• Dessert: sweet wine (late harvest/ice wine) or a small glass of chestnut liqueur.

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❓ Frequently Asked Questions (FAQ)

🍷 What is St Martin’s Day about?

It marks the moment when grape must officially "becomes wine". It celebrates the end of harvest, the first young wine and a festive autumn meal.

🦆 What dishes are traditionally served?

Roast goose or duck, red cabbage, mlinci (flat noodles), potatoes, chestnuts and freshly fermented young wine. Apple and chestnut desserts are also common.

🥦 Vegetarian alternative to duck?

Yes! Try roasted pumpkin or cauliflower steak with brown butter, walnuts and cranberry sauce. For a “festive” version – caramelised pumpkin steak + potato gratin.

🍇 Alcohol-free drink ideas?

Sparkling grape juice, cranberry spritz with rosemary or alcohol-free brut. Warm apple cider with spices also pairs beautifully with duck.

🕒 What can I prepare in advance?

The chestnut tiramisu can be made a day ahead. Chestnut purée and caramelised onions too. Duck breast, however, should be cooked fresh – only the skin can be scored and salted in advance.

🌡 How to get medium-rare duck breast?

Slowly render the fat starting from a cold pan, cook until the core temperature reaches 55–58 °C and rest the meat for 6–8 minutes before slicing.

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