West Virginia Executive Fall 2017 | Page 125

Candied Beets 2 gold beets ½ oz red beets 1 oz goat cheese ½ oz pistachio 1 c fresh orange juice 3 orange zests Oil Micro greens Shaved fennel Mint Salt Roast the red beets in the oven until done. Let them cool, then peel and dice them. Boil the gold beets until tender, then peel and cut them into larger pieces. Marinate the fennel in mint, orange juice, orange zest and salt. Section the oranges. Toss the gold beets in sugar, and brulee with a blow torch. Assemble on the plate—be creative. Devils on Horseback 5 oz goat cheese 2 oz pistachios, toasted and chopped 25 Medjool dates 25 bacon slices Salt Chop the pistachios and mix with goat cheese and salt. Cut and pit the dates, stuff them with the goat cheese mixture, and wrap them in bacon. Cook each piece until bacon is desired doneness. Serve with blackberry jalapeño jam. Blackberry Jalapeño Jam: 2 pints blackberries 8 oz sugar 4 oz red wine vinaigrette ¼ bottle port wine 1 jalapeño 3 dry chilies Mix all the ingredients in a stock pot, and simmer for 20 minutes. Blend in a blender, and run through a fine mesh china cap. WWW.WVEXECUTIVE.COM FA L L 2 017 123