Recipes from Locust Grove’s Sunset Sensations October Featured Chef

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

Thinly sliced brioche bread
Butter
Seckel pears
Figs
Blue cheese

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.

Pickled Cranberries
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

Duck Meatballs
2 pounds ground duck meat
2 eggs

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.

Polenta
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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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.

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About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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23 Responses to Recipes from Locust Grove’s Sunset Sensations October Featured Chef

  1. Such a classy and beautifully executed dish my friend 😀

    Cheers
    Choc Chip Uru

  2. cocomino says:

    Yummy and looks healthy. 🙂

  3. Yum! I may have to try the cider braised chicken – I bet it is so tender!

  4. Hotly Spiced says:

    I love the pear and blue cheese dish. That would have wonderful flavours. I’ll make this for sure. Have a lovely weekend, Norma xx

  5. Eva Taylor says:

    Seriously delicious sounding recipes Norma. Thank you. There are so many things that I will find inspiration from.

  6. Josephine Chin says:

    ________________________________

  7. ChgoJohn says:

    Three fantastic looking dishes, Norma, and nice of them — and you — to share the recipes. The pear tartine sounds wonderful and I’m definitely going to try the whipped squash. The pickled cranberries sound delicious, too. I wonder how long he leaves them to cure in the brine?

    • Norma Chang says:

      Hello John,
      The pear tartine was my favorite. I have many butternut squash so this is definitely a dish on my to make list. Chef did not say how long to leave the cranberries in the brine so guess one just has to experiment.

  8. Thanks for sharing the recipes. Can’t wait to try them!

  9. They all look amazing Norma!

  10. That is so awesome that you could share the recipes with us. Those look like culinary masterpieces.. but the recipes actually seem doable!

  11. Lisa says:

    The figs look glorious, and I wonder what “wild hive” polenta is.

  12. Saskia (1=2) says:

    Thanks for sharing these Norma. LOVE the sound of Whipped Butternut Squash & Ricotta. Sounds delicious and light. We love duck, but have never made (or heard of!) duck meatballs – what a beautiful idea.

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