Butternut Squash, Ricotta, and Sage Crostini
Pairing Suggestion: 2009 La Encantada Vnyd Pinot Noir
12 Servings
Adapted from the Recipe by The Bon Appétit Test Kitchen
Photograph by Con Poulos
Ingredients
1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
Coarse sea salt and freshly ground black pepper
12 fresh sage leaves
3/4 cup fresh ricotta
1/2 teaspoon finely grated lemon zest
12 3/8"-thick baguette slices, toasted
Fresh lemon juice
Preparation
Preheat oven to 425°. Toss squash, 2 Tbsp. oil, salt and pepper in a large bowl. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
Heat 1 1/2 Tbsp. oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1–2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. (I also crumbled some of the sage leaves and mixed them into the ricotta.)
Spread 1 Tbsp. of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top with crumbled sage.
Korean Style Roast Pork Tacos
with Kogi BBQ Sauce
Pairing Suggestion: 2009 Hayley Vnyd Pinot Noir
(This also makes delicious lettuce wraps.)
For the Roast pork
5 lbs. Boston butt pork roast
½ C. coarse salt
½ C. coarse sugar (Turbinado sugar)
The day before:
Mix salt and sugar. Coat the pork with sugar/salt mixture. Put it in a glass baking dish, cover with plastic and put in the refrigerator overnight.
The next day, drain off any liquid that has formed in the bottom of the dish. Brush some of the salt/sugar mixture off the pork if it hasn’t all melted off. Put the pork in a roasting pan in a 350 degree oven for 4 hours, until pork is fork tender. Let it cool slightly. Remove pork from pan and shred with two forks. You can use your hands if it is cool enough. Note: You will be tempted to use the broth at the bottom of the pan because it looks and smells delicious. It can be used to moisten the pork slightly after you shred it. Use a grease separator to remove the fat, and add about a cup of water to it because it is very SALTY. Taste it before you use it.
For the Kogi BBQ Sauce
2 tablespoons Korean fermented hot pepper paste (gochujang*)
1 tablespoons sugar, or to taste (Some like it sweeter.)
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil
Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator. Put it in a squeeze bottle for easy application on the tacos.
For the Quick Cucumber Pickle
1 large English cucumber, (or 2 Japanese cucumbers, with peel on), sliced very thinly
2 tablespoons rice vinegar
1/2 teaspoon sugar
1/2 teaspoon finely minced fresh chili pepper (or more depending on your tastes) or
generous pinch of salt
Use a mandolin to slice the cucumber if you have one.
Mix together all ingredients. You can make this a few hours in advance and store in refrigerator, however the longer it sits, the less “crunch” you’ll have. I like making this cucumber pickle 1 hour prior, storing in refrigerator and serving it cold on the tacos for texture and temperature contrast.
Garnishes (optional)
Cilantro
Sriracha sauce
prepared kimchi (Korean pickled, spicy cabbage)
To assemble
Buy a dozen corn tortillas and heat them slightly in a toaster oven, over a gas flame, cast iron pan or oven. OR, use a leaf from a red lettuce or romaine lettuce.
Place some of the roast pork on the tortilla, top with sauce, cucumber and any of the garnishes you choose. You won’t believe how good these taste! Enjoy.
Feeds 6
*Korean red pepper paste is an amazing ingredient! In Tampa, you can buy it at Oceanic Supermarket on N. Florida St. It comes in a red plastic rectangular tub for about $6.99. You can get many other ingredients for this dish there, too, including the meat. Don’t be afraid to check out their little butcher shop.
This is a revision of a recipe I found on a site called steamykitchen.com.
~ Recipe by Nancy Summers
Lemon Crème Fraiche Cupcakes
Pairing Suggestion: 2009 Catie's Corner Viognier
Ingredients
• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons grated lemon peel
• 1 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups (16 ounces) crème fraiche or sour cream
Directions
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).
• Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Boiled lemon frosting
• 1 C. Sugar
• Juice from one lemon, strained
• ¼ C. Water
• 1/3 C Karo white corn syrup
• 2 egg whites
• ¼ t. cream of tartrar
• Yellow food coloring (optional)
Put first four ingredients in a saucepan. Stir over low heat until sugar dissolves. Heat to 250 degrees, or until it forms a firm ball when dropped into cold water. Set aside and allow to cool for about 10 minutes.
Beat egg whites until peaks form. While mixer is on, pour syrup into egg whites and beat until frosting loses its shiny appearance, about two minutes. This makes a lot of frosting.
Note: Crème fraiche is somewhat difficult to find and can be expensive. You can easily make it at home.
• 1 Pint of heavy cream
• 2T buttermilk
Add buttermilk to cream and stir well to combine. Cover bowl with plastic wrap. Let it sit out on the counter overnight, or at least six hours to thicken. Heavenly!
~ Recipe by Nancy Summers