Goat cheese with basalmic butternut squash -- October 22, 2013

Ingredients

Chef Adam Palmeno Park Vista Hotel Gatlinburg as part of the Gatlinburg Taste of Autumn
5.0 OZ GOAT CHEESE (LAURA CHENEL'S)

BALSAMIC BUTTERNUT SQUASH
YIeld: 10-12 EACH

6.0 OZ SMALL DICED BUTTERNUT SQUASH
1.0 WHITE SUGAR
.25 oz UNSALTED BUTTER
2.0 OZ BALSAMIC VINEGAR
PINCH OF KOSHER SALT
PINCH OF BLACK PEPPER

DIRECTIONS- Heat saute' pan, add butter then butternut squash. Saute' a minute add sugar and salt then let caramelize. Add vinegar at high heat then return heat to medium, let reduce without burning and finish with the pinch of pepper then chill.

CRANBERRY & FENNEL COMPOTE

1.5 OZ SMALL DICED SPANISH WHITE OR PURPLE ONION
5.0 OZ SMALL DICED HEIRLOOM TOMATO (LOCAL GRANGIER CO.)
2.5 OZ SMALL DICED FENNEL BULB
2.0 OZ DRIED CRANBERRIES
1.0 OZ ROASTED GARLIC CLOVES
.25 CUP ROASTED GARLIC OIL
.25 OZ CUBED UNSALTED BUTTER
ZEST OF 1 ORANGE
0.5 OZ WHITE SUGAR
PINCH OF KOSHER SALT

DIRECTIONS- Heat saute' pan add butter, roasted garlic oil, onion, and fennel. Saute', add cranberries, sugar and roasted garlic. Turn to high heat, add Heirloom tomatoes and reduce tomato water, Then saute', while removing from heat to bring air into the compote allowing it to chill without burning sugar at high heat temperature. Sprinkle with salt and add orange zest, then chill or allow compote to reach room temperature.

Directions

GARLIC TOAST

.25 CUP ROASTED GARLIC OIL
PINCH OF KOSHER SALT
10- 12 BIAS CUT

DIRECTIONS- Heat pan to medium heat, add oil then a pinch of salt. Add bread toast on both side golden brown allowing bread to take in some oil.

RECIPE ASSEMBLY- Start with your roasted garlic toast and spread portion of desired goat cheese to the toast. I like to go heavy with the "Laura Chenl's" being that it is not so aggressive in its goat and grass flavors. Next place 1 heaping teaspoon of balsamic squash and 1 heaping teaspoon of of the cranberry & fennel compote. Then to finish , pick your favorite plate, arrange the Hors d' oeuvre's to your order on the plate and garnish with fresh fennel leaf.

Tickets may be purchased over the phone by calling 865-436-4178, online at www.gatlinburg.com or when doors open at 5:00 p.m.

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