FALL SEASONAL RECIPES
ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS SALAD WITH MAPLE BALSAMIC VINAIGRETTE SERVES 6-8
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FEATURING... 2 cups Shaved Brussels Sprouts (#497996) 2 cups Peeled Butternut Squash, 1/2” diced (Peak™ #417509) 1/4 cup Dried Cranberries (#371251) 1 cup Diced Apples (#299336) 1/4 cup Gorgonzola Crumbles (ROMA® #263722) 1/4 cup Pecans, coarsely chopped (#357157) 2 Shallots, thinly sliced (#994214) 3 TBSP Extra Virgin Olive Oil (Piancone® #247735) Salt and Pepper to taste
by Anthony Bussiere, Executive Chef
MAPLE BALSAMIC DRESSING 4 TBSP Extra Virgin Olive Oil (Piancone®#247735) 4 TBSP Balsamic Vinegar (#233067) 2 TBSP Maple Syrup (#860789) 2 TBSP Dijon Mustard (#26484) METHOD: 1. Toss butternut squash with a little olive oil, salt and pepper. 2. Transfer squash onto a baking sheet and roast for 15 minutes at 350°F. Remove from oven and cool. 3. Saute shallots in olive oil until crispy and golden brown. Continued on back...
ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS SALAD WITH MAPLE BALSAMIC VINAIGRETTE SERVES 6-8
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In a large mixing bowl, gently combine brussels sprouts, roasted squash, diced apples, cranberries, Gorgonzola, pecans and shallots. Combine dressing ingredients in a smaller bowl and mix until smooth. Add the maple balsamic dressing to the salad and gently fold together. Season to taste with salt and pepper. Serve as a side dish or an accompaniment to any sandwich.
COFFEE-APRICOT GLAZED PORK BELLY TACOS WITH APPLE AND CABBAGE SLAW SERVES 4
FEATURING... PORK BELLY 1 pound 1/3 cup 1/2 cup 2 TBSP 2 TBSP 1 tsp 2 tbsp TACOS 1 pound 1 cup 1 cup
Premium Pork Belly (Allegiance® #509804) Apricot Preserves (#852667) Strong Black Coffee Honey (West Creek™ #273152) Balsamic Vinegar (Piancone®#233067) Worcestershire Sauce (#924962) Brown Sugar Bourbon Seasoning (#526158) Salt & Red Pepper flakes to taste Diced Cabbage (Peak™ #310129) Diced Apples (#299336) Apple Cider Vinaigrette
by Anthony Bussiere, Executive Chef
(#317907) 1 TBSP Celery Seed (#986578) 12 Flour Tortillas, 6” (#41167) 1/3 cup Moonshine BBQ Sauce (West Creek™ #484738) 1/2 cup Manchego Cheese, finely shredded (#418756) 12 sprigs Cilantro (Peak™ #855549) METHOD: 1. Combine preserves, coffee, honey, balsamic vinegar, brown sugar bourbon seasoning and worcestershire sauce in a mixing bowl and mix until well blended. 2. Remove skin from pork belly. Score the fat, cutting about 1/2 inch deep in a crissContinued on back...
COFFEE-APRICOT GLAZED PORK BELLY TACOS WITH APPLE AND CABBAGE SLAW SERVES 4
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cross pattern. Place scored pork belly in a reclosable bag. Pour the marinade mixture into the bag and season to taste with salt and red pepper flakes. Close tightly and let marinate. (up to 24 hours) Remove pork belly from the bag, saving marinade. Sear pork belly until crispy on all sides in a very hot pan. Transfer pork belly to a shallow baking pan and pour the marinade over the top. Cover with foil and slow-roast for 2-3 hours, until done. To make the slaw, combine the cabbage, apples, celery seed and vinaigrette until well blended. Remove pork belly from oven and let cool slightly, then dice or shred into bite sized pieces. Build each taco using a small scoop of slaw as the base. Add pork belly and a drizzle of Moonshine BBQ sauce. Top with cheese and garnish with cilantro.
OATMEAL R AISIN CRUNCH CROSTINI WITH PUMPKIN MASCARPONE SPREAD SERVES 6-8
FEATURING... 1 can 1 lb 1 tsp 1/4 tsp 1/4 tsp 2 tbsp
Pumpkin Pie Filling (#853112) Mascarpone Cheese (ROMA® #232124) Cinnamon (#242837) Ground Ginger (#242864) Nutmeg (#242868) Honey (West Creek™ #273152)
1 loaf Oatmeal Raisin Crunch Bread (#482436) 1/2 cup Caramel Sea Salt Sauce (#427844) 1/2 cup Kettle Glazed Walnuts, chopped (#350241)
by Anthony Bussiere, Executive Chef
METHOD: 1. Blend pumpkin pie filling, mascarpone cheese, spices, and honey in a mixing bowl. Refrigerate until set. 2. Cut the Oatmeal Raisin Crunch Bread into 1/4“ thick crostini pieces and spread filling on top. 3. Arrange on a serving platter and drizzle with Caramel Sea Salt Sauce. Garnish with walnuts and serve.
OATMEAL R AISIN CRUNCH CROSTINI WITH PUMPKIN MASCARPONE SPREAD SERVES 6-8