courtesy of THE FARMER’S WIFE
3 County Route 8, Ancramdale
518.329.5431 thefarmerswife.biz
Pudding:
7 ounces cooked, peeled and seeded butternut squash
4 ounces eggs (approximately 3 large eggs)
2 ounces honey
8 ounces whole milk
2 ounces heavy cream
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
Pinch salt
Equipment: Four to Six 4-ounce aluminum baking cups
Roast the squash, cut-side down, on a cookie sheet in a preheated 375° oven until very tender. Test periodically by poking with a skewer or the point of a knife. Roasting time will vary depending on the size of the squash. Then cool briefly before removing and discarding the skin and seeds.
In a food processor, puree the cooked squash. Add the honey, milk and cream, and process to blend. Then add the eggs and pulse to combine. Add the spices and salt and pulse again to blend. Avoid over-mixing.
Grease aluminum molds with either butter or oil, and fill with the pudding mixture. Place the puddings into a pan large enough to accommodate them. Pour hot water into the pan to come halfway up the sides of the molds and then bake in a preheated 350° oven for approximately 50 minutes. The puddings will be slightly puffy and feel almost firm to the touch. If you wish to serve them lukewarm, unmold them onto serving plates. You might need to run a small knife around the edges of the mold to release them but be careful not to mar the sides of the puddings.
Brown Butter Vinaigrette:
3 tablespoons unsalted butter
2 tablespoons quality olive oil
3 tablespoons aged balsamic vinegar
1 shallot, minced
salt and pepper to taste
Combine the shallot and balsamic vinegar in a small bowl and allow the shallot to sit for 10 minutes, which will mellow it a little. In the meantime, in a small saucepan melt the butter over medium heat until it begins to foam. Stir and watch the butter carefully, scraping up any milk solids that stick to the bottom of the pan (they will look a bit like sand) until the butter becomes nutty and golden brown. Do not let it turn black and bitter.
Once the butter is the right color, add the olive oil to the pan, which will drastically lower the temperature and halt the butter from going too far. Then whisk in the shallot/vinegar combination. Season to taste with salt and pepper.
Roasted Mushrooms and Chestnuts:
2 pounds fresh chestnuts
2 cups milk, more if needed
2–3 tablespoons melted butter
1 and 1/2 pounds mushrooms such as oyster, chanterelle or cèpe
2 shallots, very finely chopped
2 tablespoons flat-leaf parsley
Meanwhile, peel the chestnuts and put them in a pan with enough milk to cover. Cover, bring to a boil, and simmer until the chestnuts are almost tender, 15 to 20 minutes. Do not let them get too soft or they will fall apart when roasted. Drain the chestnuts and put them in a baking dish. Add the melted butter with salt and pepper and stir until the chestnuts are coated. Roast in a 350° oven until the chestnuts are glazed and very tender, 20 to 30 minutes. Set them aside. The chestnuts may be cooked up to a day ahead and reheated before serving.
For the mushrooms, clean them and cut into pieces if large.
Melt 1 tablespoon of the butter in a frying pan over low heat. Add the mushrooms and salt and pepper, cover tightly, and cook gently until the juices run, 5 to 8 minutes. Remove the lid, raise the heat and continue cooking, stirring occasionally, until the liquid evaporates. Cooking time will vary from 5 to 10 minutes, depending on the type of mushroom. Add the chopped chestnuts.
Invert the warm pudding onto a plate. Garnish with roasted mushroom/chestnut mix. Sauce around the plate with brown butter dressing. Dish should be served warm, but room temperature will do as well. Additional options are to garnish with chopped bacon and/or frisée dressed lightly with olive oil. (Serves 4-6.)
