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Wood Roasted Remembrance Farm Badger Flame Beetswith Whipped Acorn Hill Farm’s Goat Ricotta, Rye Crisp, Winter Citrus, House Cured Guanciale, and Preserved Orange

4/2/2020

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Recipe by Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York, USA
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Yields  4

Ingredients

Preserved Orange
  • 6 Oranges
  • 2 Lemons (juiced)
  • 2 cups Kosher Salt and Pepper
  • 1/2 cup Sugar

Beets
  • 4 Badger Flame Beets
  • 4 Baby yellow Beets
  • 4 Choggia beets
  • 1 cup Fresh Goat Ricotta
  • 1 Oranges (segmented)
  • 1 Grapefruit (Segmented)  
  • Red Veined Sorrel (for garnish)
  • Beet Ash (for garnish)
  • 1 Tablespoon Sherry Vinegar
  • Extra Virgin Olive Oil 
  • Salt and Pepper (to taste)

Guanciale 
  • 2# Pork Jowl
  • 1/2 cup Kosher Salt
  • 1/3 cup Sugar
  • 4 Cloves (smashed)
  • 10 Black Peppercorns (smashed)
  • 1/2 bunch Thyme
  • 3 Bay Leaves

Rye Crisp
  • 2 Tablespoons Za’atar
  • 1 Tablespoon Caraway
  • 1 Tablespoon Maldon Sea Salt
  • 3 Tablespoons Active Dry Yeast
  • 3 1/2 cups Warm Water
  • 455 grams Rye Flour
  • 555 grams All-purpose Flour
  • 20 grams Salt

Preparation

Preserved Oranges (make 4 weeks ahead of time)

Cut the 4 oranges into wedges.
Mix the salt and sugar together in a small bowl.
Layer orange wedges in a clean jar with the salt and sugar mixture in between each layer.
Cover with juice of remaining oranges and lemon juice. (enough to submerge).
Leave in a cool dark place for at least four weeks.
Once oranges are ready, remove from brine.  Chef Note: The rind will be tender when ready. Cut the flesh from the rind. 
Poach the rind in water for about 20 minutes.
Transfer the rind and a little of the poaching water to a blender.  Puree until smooth consistency.  Chef Note: Can thicken with xanthan gum if necessary.
Place in squeeze bottle for assembly.

Beets

Season beets with EVOO, salt and pepper. 
Place beets on a baking tray and roast in a wood oven (400-450°F) for 30-40 minutes or until a pick can be inserted and removed easily.
Once cool cut into various shapes and marinate with  the EVOO and 1 Tablespoon of the sherry vinegar and salt and pepper.

Rye Crisp

Add the yeast and warm water to a mixing bowl and allow to sit and foam.
Add the flour and salt and mix with a dough hook on a stand mixer for about 10-12 minutes.
Transfer to a lightly greased bowl, cover and allow to rise for about one hour.
Punch down dough and scale to 5 ounces. (it will be sticky)
Roll the dough out to about  1/16 of an inch. 
Brush with EVOO and season with the za’atar, caraway, and Maldon sea salt.
Bake in 400°F oven or cook in hot cast iron pan or griddle until nicely browned and crispy.
Break into bite-size pieces

For the Guanciale

Mix the salt, sugar, and spices together in a mixing bowl.
On a plate, cover the pork jowl with the curing mix.  
Cryovac and let sit in the fridge for 5-6 days turning to redistribute the cure every day.
Remove from the cure, wash, dry and hang in a drying chamber for 2-3 weeks until desired dryness is reached.
Remove the skin from the jowl and slice very thin. 
Place between two silpats and bake at 350 °F for 10-12 minutes or until crispy.

Assembly

 Whip the goat ricotta with 1 Tablespoon of EVOO and season to taste with salt and pepper. 
Smear a crescent of goat ricotta onto the dinner plate.
Artfully arrange marinated beets, rye crisp, guanciale and citrus segments on the goat ricotta.
 Place a few small dots of preserved orange puree around the edges of the goat ricotta.
Garnish with EVOO, beet ash and red-veined sorrel. 

Wine Match

2016 Crossbarn by Paul Hobbs Sonoma Co

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The Golf Clubhouse at The Tuxedo Club, Image courtesy The Tuxedo Club
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