Prosciutto-Wrapped Scallops with Maple-Butternut Squash Puree and Golden Raisin Mostarda
Courtesy of Public House 124 in Walla Walla (Serves 2)
Maple-Butternut Squash Puree
1 large butternut squash (1-1/2 to 2 lbs), cut in half, seeds removed
2 tbsp heavy cream
1 tbsp maple syrup
2 tbsp butter
salt to taste
Golden Raisin Mostarda
1-1/2 cups plump golden raisins
1 sprig rosemary
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup honey
1/4 cup sugar
1 tbsp mustard seeds
1 tsp mustard powder
8 large bay scallops
8 strips prosciutto
salt and pepper
- Cut squash into 2-inch pieces and boil until tender, about 20 minutes. Scoop the cooked squash into your high-speed blender with heavy cream, maple syrup, and butter, blending until creamy. Add salt to taste.
- In a medium saucepan, add all golden raisin mostarda ingredients and bring to a simmer. Simmer slowly until liquid is thickened and lost some of the bite of the vinegar. Remove from heat and cool to room temperature. Serve chilled or at room temperature, removing rosemary before serving.
- Preheat oven to 350. Season both sides of each scallop with salt and pepper. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.
- Using the back of a spoon, smear several dollops of squash puree onto plate. Place the prosciutto-wrapped scallops on top of the puree, and cover each with a generous spoonful of golden raisin mostarda.
Spring Forward Frittata
Submitted by 21 Acres' Chef Shelby Minnick, Honest to Goodness (Serves 12)
Ingredients (All ingredients are available in the 21 Acres Farm Market)
½ cup yogurt, sour cream or heavy cream (from Cherry Valley Dairy in Duvall, of course!)
½ cup broccolini, blanched, roughly chopped
½ cup Jerusalem artichokes, peeled, cut into small pieces, boiled until tender
½ cup leeks, roughly chopped
2 cups stinging nettle, blanched, roughly chopped
2 cups mushrooms, cleaned
2 tablespoons butter
salt and pepper to taste
½ cup Cherry Valley Dairy cheese – optional
- Whisk eggs and yogurt together in medium bowl. Season with salt and pepper.
- Heat a small sauté pan, add the mushrooms and 1 tablespoon butter. Sauté until tender. Add the rest of the cooked vegetables to heat through.
- Heat a large cast-iron pan with 1 tablespoon butter. Add the vegetables from sauté pan into cast-iron, shaking the pan to evenly distribute mixture. Pour the egg mixture over the vegetables. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
- Sprinkle remaining 1/2 cup cheese (optional) over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.
View the original post on the Woodinville Wine Country page here.
RECIPE CONTEST WINNER JOHN WELLS'
SEARED DUCK BREAST WITH FIG PEPPER GLAZE
The essential key to duck is to cook until the breasts are done to medium rare or medium at most. Over-cooking means a loss of the delicious natural juices and flavor. Serve the finished breasts on a bed of mashed cauliflower. The best way to prepare this recipe is with a glass of Amavi Cellars Semillon on hand.
4 duck breasts with skin
JDub Rub Mix (or your favorite mild meat rub)
3 tablespoons shallots, finely chopped
2 tablespoons butter
3 tablespoons fig preserves or jam
2 tablespoons chili pepper jam/jelly (Tabasco or similar)
- Wash duck breasts, pat dry and allow to come to room temperature. 30 minutes prior to cooking apply rub to both sides of breasts.
- Using a cast iron skillet, melt butter and saute shallots until clear. Remove and reserve shallots.
- With pan hot, place duck breasts skin side down. Sear until skin is crispy but do not allow to burn. This will render the delicious duck fat into the pan. Turn breasts and sear other side until well browned.
- In bowl, combine fig preserves and pepper jam and stir together with dash of Worcestershire.
- When breasts are done to medium rare, remove and set aside. Deglaze the pan with a liberal splash of Amavi Cellars Semillon and return shallots to pan.
- Return breasts to pan, skin side up and spoon fig preserve mix over each breast. Reduce heat to simmer and cover. Let breasts cook only briefly to a medium doneness – dark pink inside.
- Serve on a bed of the mashed cauliflower. Top with juices from the pan.
JDub Rub Mix (just toss these together)
6 tablespoons coconut sugar
2 tablespoons sweet paprika
3 tablespoons sea salt
1 tablespoon white pepper
1/2 teaspoon cayenne
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ginger powder
1 tablespoon fennel, ground
2 tablespoons thyme (dry)
1/4 teaspoon ground cloves
1 head cauliflower, stems removed
1-2 cups chicken stock (just enough to cover the cauliflower)
3 cloves garlic, roughly chopped
2 tablespoons butter
1/4 cup cream or half-and-half
1 tablespoon dill, dried or finely chopped fresh
1/2 cup grated cheese (my favorite is French Comte, but Gouda or white cheddar will do nicely)
- In medium saucepan, cook cauliflower and garlic in chicken stock until florets are soft.
- Drain well and return to saucepan with low heat. Add butter, cream, dill, white pepper and salt.
- Mash together with potato masher. Adjust seasonings to taste. Fold in cheese.
- Serve immediately when cheese is melted.