As promised, here are the recipes from Locust Grove’s Sunset Sensations October Featured Chef, Bruce Kazan of Main Course.
Caramelized Pear, Fig & Blue Cheese Tartine
1. Thinly slice brioche into rectangles, approximately 2″x4″. Butter and griddle the bread until golden brown.
2. Stand Seckel pear upright and slice into very thin slices, leaving stem attached to one piece.
3. Slice fig in half.
4. Shingle the pear on the griddled brioche, place fig on pear. Top with blue cheese and torch with a butane torch until cheese is just melted. If you do not have a torch place under broiler until cheese melts.
Whipped Butternut Squash & Ricotta with Sage & Cider Braised Chicken and Pickled Cranberries
Sage & Cider Braised Chicken
1. Clean and partially bone 1 whole chicken. Season with salt and pepper.
2. Heat olive oil in a rondo (rondeau, a squat pot). Brown chicken and add:
• 3 cups apple cider
• 3 cups chicken stock
• 1 bay leaf
• sage leaves
• ½ teaspoon allspice
• ¼ teaspoon nutmeg
3. Bring to a boil, cover and place in a 350 degree oven for approximately 40 minutes.
4. Remove chicken from pot; reduce liquid to 3 cups.
5. As chicken cools, pull meat off bone, set aside.
Whipped Butternut Squash & Ricotta
1. Take one butternut squash, cut in half, scoop out seeds.
2. Place flesh side down on a baking sheet and cook at 350 degrees, approximately 1 hour or until soft.
3. Scoop flesh and discard skin.
4. In a food processor blend equal amounts of whole milk, ricotta and squash until smooth.
Bring to a boil in a sauce pan:
• ½ cup red wine vinegar
• ½ cup water
• ½ teaspoon allspice
• 1 clove
• 3 whole nutmeg or ¼ teaspoon ground nutmeg
* Add in 1 bag of fresh cranberries (or dried cranberries); let cure in brine.
Duck Meatballs and Wild Hive Polenta
1. Mix ground duck meat with eggs.
2. Shape into 2″ spheres.
3. Heat olive oil in skillet, brown meatballs.
4. Deglaze the pan, add chicken stock and reduce.
5. Add 3½ teaspoon sour cream.
6. Spoon polenta onto plate, top with meatballs.
1 cup Wild Hive Polenta
6 cups milk
3 tablespoons butter
* Mix polenta, milk and butter, heat slowly, stirring often, until thick and creamy.
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