In Wyoming, we do not always have the variety of produce that can be found in other places, but that does not mean we can't be creative and look for different flavors and treatments of the produce that is available.
Below are a couple of ways to serve up fall produce with a twist. First, is a rustic, easy-to-make fall tart that originates in the apple-growing regions of France: Tarte Tatin a.k.a Auntie's Tart. Second, is a butternut squash risotto. It can be used as a vegetable side dish or -- with the addition of cheese and bacon -- a delicious meal.
Once you master these techniques, you can substitute squash with mushrooms, bacon with chicken, vary the cheese according to taste and look for other fruit for your tart. It's fun to experiment, and you are sure to wow your friends and family.
Tarte Tatin
People are also reading…
This tart is traditionally cooked with apples, but you can use pears, peaches or even mango, but with the latter fruits sprinkle some grated lemon zest and a tablespoon of lemon juice over the fruit once it has caramelized to lift the taste a bit.
Ingredients:
1 frozen puff pastry sheet big enough to cover a 10-inch cast iron skillet
½ stick unsalted butter, softened
½ cup sugar
7 to 9 gala or golden delicious apples, peeled, quartered lengthwise and cored
Instructions: Preheat oven to 425 F. Roll pastry sheet into a 10 ½-inch square on a floured work surface. Brush off excess flour and cut out a 10-inch round with a sharp knife using a plate as a guide. Transfer round to a baking sheet and chill.
Spread butter thickly on the bottom and sides of skillet and pour sugar evenly over the bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above the rim of the skillet.
Cook apples over moderately high heat, undisturbed for about 18-20 minutes, or until juices are deep golden and bubbling. Put the skillet in middle of oven over a piece of foil to catch any drips. Bake for 20 minutes, then remove from oven and lay pastry round over apples. Bake the tart about 20-25 minutes or until the pastry is browned. Transfer the skillet to a rack and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples stuck to the skillet and brush excess caramel from skillet over apples. Serve with ice cream or whipped cream.
Butternut Squash Risotto with Sage & Pine Nuts
Serves six as a main course
Ingredients:
4 tablespoons olive oil
3 pounds squash, peeled, seeded and cut into half-inch cubes (six cups)
salt
1 tablespoon finely chopped fresh sage
1 tablespoon Sherry wine vinegar
3 cups chopped onion
3 ½ cans of chicken or vegetable broth
1 ½ cups Arborio rice or medium grain rice
¼ cup medium dry Sherry, Marsala or dry martini
¾ cup pine nuts, toasted, divided
4 ounces crisply cooked, coarsely crumbled bacon or pancetta
Parmesan cheese
Instructions: Heat 2 tablespoons olive oil in a large, heavy skillet over high heat. Add squash, sprinkle with salt and cook until it starts to brown, stirring often. Reduce heat to medium, add chopped sage, and cook until squash is tender, stirring often. Sprinkle Sherry vinegar over it and stir to incorporate. Remove squash to a plate and wipe the skillet clean.
Heat the remaining 2 tablespoons of oil in same skillet over high heat. Add chopped onions, salt to taste and sauté until the onions are soft and start to brown. Reduce heat to low, cover and cook about 20 minutes or until the onions are soft and deep golden brown, stirring occasionally.
Bring 3 ½ cups of water and the broth to a boil in a separate saucepan. Add rice to the onions in the skillet. Stir until the rice is slightly translucent, about four minutes. Add Sherry and stir until it is absorbed. Add one cup warm broth and stir until absorbed. Continue to add broth mixture by cupfuls. Stir constantly, until the rice is tender, but still firm to the bite and the risotto is creamy. Add squash after about 15 minutes, then cook another five minutes. Season with salt and pepper, stir in 6 tablespoons of toasted pine nuts and, if you like, add a generous tablespoon of butter to the mixture. Transfer the squash risotto to a large wide serving bowl and sprinkle with remaining pine nuts, bacon/pancetta and Parmesan cheese.
Susan Havers is owner and chef of the historic Elk Mountain Hotel. She has a diploma in cuisine and pastry from l'Ecole de Cordon Bleu in Paris. For more information, see www.elkmountainhotel.com.
