From the demo Autumn Bites
Recipe Courtesy of Chef Meg Hall

Ingredients
4 T                          Unsalted Butter
10 oz (40)             Large Marshmallows (roughly one package)
6 cups                   Gluten Free Rice Krispies cereal
½ cup                    Toasted sweetened Coconut
½ cup                    Finely chopped toasted Hazelnuts
½ cup                    High quality cocoa powder
20                           Lollipop sticks

Directions:

1. Melt butter in large saucepan, being careful not to brown.
2. Add marshmallows over low heat and continue stirring until completely liquid.  Turn off heat.
3. With or without gloves, rub butter on your hands and when the Rice Krispies treats cool slightly begin rolling into golf ball size balls.
4. Roll 1/3 of the Rice Krispies balls in coconut, the next third in cocoa and the last third in chopped hazelnuts.  Do this while they are still warm so the toppings stick.
5. Finish by pushing a lollipop stick in each ball to make a “cake” pop and serve!

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From the demo Autumn Bites
Recipe Courtesy of Chef Meg Hall

Ingredients:
1 box                     Rustichella Corn Fusili, cooked al dente

Sauce:
2 lbs                       Butternut Squash Cubes, microwaved until fork tender (about 8-10 minutes)
2 ozs.                     Dried “California” mix Mushrooms, rehydrated in hot water, drained and rough chop.  (Reserve mushroom water)
1 large                   Shallot, minced
2 T                          Unsalted Butter
8 oz.                       Mascarpone
½ cup                    Heavy Cream
6 oz.                       Fresh Mozzarella
TT                           Kosher Salt
TT                           Freshly Cracked Pepper

1. Pre heat oven to 350 degrees Fahrenheit.
2. Use 1 Tablespoon of butter to grease 11 ¾ “ X 10” glass casserole or baking pan
3. Place softened butternut squash cubes in food processor and process until smooth.  Add some reserved mushroom hydrating liquid to help loosen squash, if needed.
4. In large skillet melt butter and cook minced shallot until slightly caramelized.   Turn off heat.
5. Add butternut squash mixture, mushrooms and mascarpone.  Blend until smooth
6. Add corn fusilli to mixture and season to taste. Add mushroom water or stock if too dry.
7. Pour pasta mixture into the casserole dish or baking pan and top with fresh sliced mozzarella slices and cover with foil.
8. Put casserole dish or baking pan into oven and cook for 10 minutes then remove foil.  Cook until mozzarella is golden brown.  Approximately 10 minutes.
9. Let rest for 10 minutes and then serve.

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From the demo Autumn Bites
Recipe Courtesy of Chef Meg Hall

Ingredients
2 cups                   Whole Milk
2 cups                   Chicken Broth
1 cup                     Polenta
2 T                          butter (1/4 stick)
1 pkg                     D’Artagnan Duck Sausage
1 jar                       Dark Cherry Jam
1 cup                     Micro Greens
8 oz.                       Crème Fraiche

For polenta:

1. 1. Generously butter 13x9x1- inch baking sheet.
2. 2. Bring milk and broth to a boil in a heavy saucepan.
3. 3. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes.
4. 4. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges.
5. 5. Chill until firm, at least 3 hours. Cut polenta into 20 rounds with round cutter.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

1. 6. Cut duck sausage into generous ¼” slices and cook in a small sauté pan and drain on a paper towel when done
2. 7. Cook hard polenta rounds in a skillet with butter until crispy on both sides and drain on a paper towel.

Assemble:

Assemble hors d’ouevres by setting out all the polenta rounds, add a small dollop of crème fraiche, then the duck sausage.  Garnish with a small piped dollop of dark cherry jam and finish with a few microgreen sprigs.

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Ingredients:
10 slices baguette, approx. ¼” thick
2 heirloom or super ripe and red tomatoes, medium diced
½ bunch green or opal basil – chiffonade
Frescobaldi Laudemio Extra Virgin Olive Oil to taste
Salt & pepper to taste

Procedure:

Toast the slices of baguette until golden.  Spread a thin layer of the Estratto onto the toasts.  Toss together the tomatoes and basil.  Season with salt and pepper and dress with the olive oil.  Place on the toasted bread and serve.

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Ingredients:

1 quart goat’s milk (avoid ‘ultra’-pasteurized)
1/4 cup freshly squeezed and strained lemon juice
1 Meyer lemon
Honey
Lavender flowers

Procedure:

1.      Slowly heat milk until it reaches 180 degrees. Remove from heat.
2.      Slowly add lemon juice- stir with slotted spoon to mix.
3.      Let sit until milk starts to curdle, about 20-30 seconds. If milk does not curdle, add a little more lemon juice. Let cool off.
4.      Line colander with several layers of cheesecloth and place over a large bowl. Ladle milk into colander. Pull up the four corners of cheesecloth and (if not hot anymore) squeeze out as much liquid as possible.
5.      For even drier cheese tie the four corners of cheesecloth together and hang on the handle of wooden spoon set over a deep bowl.
6.      Otherwise mix strained Meyer lemon juice, honey and some lavender flowers with the cheese to your own liking.*
7.      Zest some of the Meyer lemon skin for color, add some dark purple lavender flowers as well.
8.      Can be stored in airtight container for at least 1 week in refrigerator.

* I like to use very little lavender mixed in the cheese but rather once the cheese is in the airtight container I cover the whole top of it for a couple days. Then carefully scrape it of the surface. The strong lavender scent will have penetrated all of the cheese without having chewy lavender pieces in it.

*Also try adding salt, garlic and herbs instead for a savory version of this.

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Yield: 16 crackers

4 1/2 oz water

4 oz milk

1/4 oz dry yeast

9 ½ oz all purpose flour

2 oz all purpose flour

2 ½ oz whole wheat flour

1/3 oz salt

1 oz sugar

2 oz wine flour

Directions:

1.       Preheat the oven to 325 F.  Use a stand mixer with a dough hook. Pour the ingredients into the bowl in the order listed, except the second all purpose flour and the wine flour. Take care not to let the salt and yeast come in direct contact.

2.       Mix the dough on low speed for 5 minutes, until it comes together and feels smooth. It will be quite wet still.

3.       Divide dough in half and add the wine flour to only one half of the dough. Mix until incorporated.  Add the additional all purpose flour to the other half of the dough and mix until combined. Gently fold the two types of dough into each other. Fold over once or twice more to make the two shades swirly.

4.       Divide the dough into 2 pieces. Wrap each piece separately. Set the dough aside to rest for 20 minutes, so the gluten can relax.

5.       Brush 2 sheet pans with a thin layer of olive oil.  Roll the dough out flat to the shape of the sheet pans, as thin as you can possibly go without ripping it. Use flour to ensure that the dough is not sticking to the table.

6.       Place the dough pieces on the oiled sheet pans. Brush the top of the dough with more olive oil and sprinkle with your choice of toppings. Some options are Cajun spice, curry, turmeric, Cinnamon & sugar, garlic powder, poppy seeds, ground black pepper. Sprinkle some coarse salt on top. You may cut the crackers with a pizza wheel before baking or you may break them into shards afterwards.

7.       The dough does not need to rise or proof so place it straight in the oven. Turn the pans frequently to ensure even browning.

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Makes 3 Cups

6 T       Honey

7 oz     St. Agur cheese (or blue cheese)

1 cup   Whole Milk

4          Egg Yolks, Large

1 cup   Heavy Cream

8          Peeled Garlic Cloves

2 cups  Extra Virgin Olive Oil

Make the ice cream

1.      Warm the honey in a small microwave safe container for 15 seconds or until fairly liquid

2.      Crumble the cheese into a large bowl and set a mesh strainer over the top

3.      Warm the milk in a medium saucepan until just simmering

4.      In a separate bowl, whisk together the egg yolks.

5.      Slowly pour the warm milk into egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

6.      Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thicken and coats the back of the spatula.

7.      Pour the custard through the strainer and stir it into the cheese.  Stir until most the cheese is melted.

8.      Stir in the cream and honey; then stir until cool over an ice bath.

9.      Chill the mixture thoroughly in the refrigerator; then freeze it in your ice cream maker according to the manufacturer’s instructions.

Make cold fried garlic slivers:

1.      Set up a plate with paper towels for draining.

2.      Slice garlic cloves lengthwise about 1/8” thick.

3.      Put oil in small saucepan, add garlic slices and turn on the heat.

4.      Watch the garlic carefully and when it begins to turn brown at the ends, take out with a slotted spoon and let drain on paper towels.

Serve this as a first course in miniature ice cream cones or with a pear tart for dessert with toasted walnuts on top.

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Makes 25

1          Baguette

1 T       Garlic Powder

Extra Virgin Olive Oil

Kosher Salt

Black Pepper

2          Apples, Cut in half then sliced very thin

8 oz.    Serrano Ham, thinly sliced

10 oz.  Eugalia Cheese, thinly sliced

2 T       White Truffle Honey

Make Crostini

1. Preheat the oven to 450 degrees.
2. Slice Baguette and toss with EVOO, large pinch of kosher salt, garlic powder and freshly cracked black pepper.
3. Arrange slices on parchment paper lined sheet pan in a single layer.
4. Place in oven for approximately 5 minutes or golden brown and crisp throughout.

Assemble Sandies

1.       On a half sheet pan, lay out a single layer of crostini

2.      Top each crostini with a slice of cheese to cover, a piece of ham, and apple slice.  Finish with a piece of cheese.

3.      Cover all sandies with another crostini, cover with a piece of parchment paper.  Put another half sheet pan on top of the parchment paper and put in the oven for 10 minutes or until cheese is melted through.

4.      Take out of the oven and arrange on a serving platter.  Finish with a drizzle of white truffle honey.

*Note: Crostini can be made a day ahead and put in an airtight container.  The sandwiches can be assembled and reheated as needed.

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Serves 3-4

• 2 1/2 pounds Yukon Gold potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut lengthwise into 1/4-inch by 1/4-inch batons
• 6 cups peanut oil or vegetable oil
• 1/4 cup bacon fat, strained or duck fat (optional)
• Kosher salt

Note: Flavoring the oil with bacon fat (optional) gives the fries a mild meaty flavor. We prefer peanut oil for frying, but vegetable oil or canola oil can be substituted. This recipe will not work with sweet potatoes or russets.

Directions

1. Combine potatoes, oil and bacon or duck fat (if using) in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes.
2. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer.
3. Using skimmer or slotted spoon, transfer fries to thick paper bags or paper towels.
4. Season with salt and serve immediately.

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Yields 1 Pound of Bacon

Ingredients:

1 pound of Regular Cut Bacon (not thick cut)

1 Pound of Brown Sugar

Cooking Spray like Vegalene or Pam

Prepare the pan(s) – Wrap a sheet pan with aluminum foil. Take a cooling rack that fits just inside the sheet pan and spray it with cooking spray and place on top of the sheet pan, or cookie sheet with sides.  This is the ideal and easiest way to make this with the least mess and clean up.  Especially if you’re making multiple batches.  If you don’t have the cooling racks, at least wrap the sheet pan in foil.  Note: You cannot make this on a flat cookie sheet.

Preheat oven to 350°F. Place brown sugar in hotel pan or other shallow dish. Add strips of bacon to dish and press sugar against bacon and turn to completely coat both sides with sugar. Transfer bacon to prepared pan or baking sheet with rim.

Bake bacon until dark golden brown, and firm to touch about 30-40 minutes.  If you don’t use a rack, you might have to turn the bacon over about 2/3 of the way thru. The bacon should feel like it has been shellacked. It should not still be too sticky/tacky.  Keep an eye on it to make sure it doesn’t burn, it can happen very quickly. I will usually rotate the pan at least once to make sure everything cooks evenly. Using tongs, transfer to separate rack and cool. (Can be prepared 4 hours ahead. Store in a Cambro™ or other airtight container at room temperature.) Serve at room temperature.  Remove and re-foil the pan as necessary and continue until all the bacon is done.

This bacon is addicting. It is easy to eat a pound by yourself. It’s great crumbled in a salad too.

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