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.
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