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

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