Poached Pear, Maple Roasted Acorn Squash, Romaine and Blood Orange Citrus-Vanilla Bean Vinaigrette
Recipe courtesy of Daniel Kozawick, CEC, Executive Chef, Vanderbilt Country Club (Naples Fla.)
Ingredients
- Ingredients for Poached Pear:
- Bartlett pear - 6 ea.
- white wine - 1 liter
- water - 2 cups
- cinnamon stick - 3 ea.
- granulated white sugar - 1.5 cups
- star anise - 2 ea.
- cartouche - 1 ea.
- Ingredients for Acorn Squash:
- acorn squash - 1 ea.
- butter - 2 Tbsps., melted
- maple syrup - 2 ozs.
- kosher salt - 2 Tbsps.
- ground black pepper - 2 tsps.
- Ingredients for Goat Cheese:
- goat cheese - 1/2 log
- Ingredients for Candied Pecans:
- pecans - 6 cups
- egg whites - 4 ea.
- whole unsalted butter - 4 Tbsps., melted
- granulated sugar - 2 cups
- kosher salt - 1 Tbsp.
- Ingredients for Vanilla Bean Vinaigrette:
- vanilla bean - 1 ea., split
- apple cider vinegar - 2 ozs.
- fresh orange juice - 4 ozs.
- dry mustard - 1 Tbsp.
- white granulated sugar - 3 Tbsps.
- vegetable oil - 8 ozs.
- kosher salt - 1/2 tsp.
- white pepper - 1 dash
- Ingredients for Pickled Red Onion:
- red onion - 1 ea., julienned
- white vinegar - 2 cups
- white sugar - 1 cup
- kosher salt - 1 Tbsp.
- pickling spice - 1 Tbsp.
- Ingredients for Garnish:
- violas
- blood orange segments
Instructions
Procedure for Poached Pear:
- Bring liquid to a boil and then turn liquid down to a poach.
- Add peeled pears to liquid and cover with cartouche.
- Poach until flesh is easily pierced with a skewer but has slight resistance.
- Remove pot from heat and let pears cool in liquid.
- Once pears are completely cooled, remove and cut pear in half lengthwise.
- Remove core and cut of bottom of pear to ensure it has a flat base to stand up on plate for presentation.
Procedure for Acorn Squash:
- Cut acorn squash into quarters and season with salt and ground black pepper.
- Brush with melted butter, maple syrup, and roast in oven until tender.
Procedure for Goat Cheese:
- Let goat cheese sit out at room temp for 45 minutes.
- Place goat cheese in KitchenAid and whip until smooth.
- Place in pastry bag with petal decorating tip and reserve.
Procedure for Candied Pecans:
- Preheat oven to 340°F.
- Toss together pecans with egg whites, butter and sugar.
- Place nuts on sprayed sheet pan.
Procedure for Vanilla Bean Vinaigrette:
- Place vanilla bean pulp, apple cider vinegar, fresh orange juice, mustard, sugar, salt, pepper in food processor. Turn on and mix well, slowly add the oil until thickened.
- Check flavor and consistency. Adjust seasoning if necessary.
Procedure for Pickled Red Onion:
- Boil liquid first, then strain and steep onions in pickling solution.
- Let cool in liquid. Once cool, remove from liquid and small dice. Reserve for service.
Plate Up:
- Lay half a heart of romaine on plate and pipe whipped goat cheese on top.
- Place 1 half of poached pear near tip of romaine heart and place squash near base of lettuce.
- Arrange oranges, onions, pecans and flowers around plate and drizzle with vinaigrette.
