Carrot Squash Purée, Caramelized Shallot Fig Jam, Ricotta Whipped Goat

Cheese, and Pickled Beets

Pork Belly

1 PA pork belly
1 quart milk
Salt and pepper
3 sprigs thyme
3 sprigs rosemary
Coat the pork belly with salt and pepper, and refrigerate overnight.
Combine the belly, herbs and milk in a roasting pan. Braise for 4 hours at 325˚F.

Caramelized Shallot Fig Jam

with Carrot Squash Purée, Caramelized Shallot Fig Jam, Ricotta Whipped Goat Cheese, and Pickled Beets

1 Tbsp. extra virgin olive oil
5 shallots
10 oz. fgs, quartered
1 Tbsp. balsamic vinegar
1⁄3 cup sugar
2 Tbsp. brown sugar
1 Tbsp. honey
Slice the shallots. Caramelize the shallots in the oil in a saucepan over medium heat. Once caramelized, add the remaining ingredients and reduce until thick.

Butternut Squash Carrot Purée

1 medium butternut squash
4 medium carrots
½ medium yellow onion
4 cloves garlic
4 cups vegetable stock
2 Tbsp. butter
Salt and pepper, to taste

how to prepare

with Carrot Squash Purée, Caramelized Shallot Fig Jam, Ricotta Whipped Goat Cheese, and Pickled Beets

Cut the squash, carrots, and onions into a small dice. Trow everything but the butter into a medium sauce pan. Boil until tender. Blend until smooth. If it is too thick, add water or vegetable stock. Finish with butter and salt and pepper.

Ricotta Whipped Goat Cheese

1 cup ricotta
1 cup goat cheese

Pull out the goat cheese and let come to room temperature. Once soft, whip with the ricotta, salt and pepper until smooth. Store in a pastry bag.

Pickled Beets

3 medium beets
2 cups sugar
2 cups red wine vinegar
1 cup water

how to prepare

Bring the water, sugar, and vinegar to a boil and let cool. Peel the beets and slice thin. Once the liquid is cool, add to the beets. Refrigerate overnight.
presented by Ruthie Dell