I was asked to be the guest chef at the Westport Farmer's Market tomorrow, Thursday, October 7th from 10-1. I will be making 2 delicious fall infused foods to sample using products from the farmers market.
Please stop by for a visit and a nibble. Here are the recipe's I'll be making. Hope to see you tomorrow!
Balsamic macerated figs with sweetened ricotta
10 fresh black figs, quartered
½ C. balsamic vinegar
2 Tbs. agave, honey or sugar
2 C. whole milk ricotta
¾ C. confectioners sugar
1 tsp. vanilla extract
Combine figs, vinegar and agave in an airtight container and let sit for at least 3 hours before serving.
In another container, combine ricotta, sugar and vanilla and stir well to combine. Keep in the refrigerator until ready to serve.
Place a dollop of ricotta in the center of a plate and add a few figs and balsamic mixture around ricotta, serve.
Fall Bruschetta
1 onion
4 tbs. olive oil, divided
¼ C. balsamic vinegar
2 tbs. agave or sugar
1 large eggplant
2 apples
1 butternut squash
kosher salt and pepper
1 tsp. sweet paprika
pinch of cayenne
1 baguette, sliced into 1” thick pieces
For caramelized onions:
Thinly slice onion and add to a nonstick pan with 2 Tbs. olive oil on medium heat. Add balsamic vinegar and agave, and cook over medium heat until liquid has evaporated, about 8 minutes. *Note, onions can be made up to 3 days in advance.
Preheat oven to 425. Line a cookie sheet with a Silpat mat. Finely dice eggplant and apples, leaving both skins on. Finely dice squash but remove skin. Toss with olive oil, salt, pepper, paprika and a pinch of cayenne pepper. Place mixture in a single layer on the Silpat lined cookie sheet and roast for 10-12 minutes. Gently turning halfway through cooking. Remove from heat and add onions. Place a spoonful of the bruschetta on a piece of baguette and serve at room temperature.
