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What’s Cookin’? The Recipe Story
It’s one of those early fall days in Cape May. As the sun comes up (a little later than we’re used to), the chill in the morning air starts to melt away. The afternoon feels almost like summer, and the salt water is even warmer than it was back in June. As the afternoon turns to evening, visitors gather down on Sunset Beach to watch the sun slip beneath what’s left of the sunken ship. Lamps illuminate windows, lounges fill up with guests, and the town settles in for a relaxing night by the fire. Fall in Cape May is a time when the crowds dissipate (ever so slightly), and the pace slows just a bit before the holiday hustle disrupts the needle on life’s metronome.
The end of summer signals the beginning of the next harvest at Beach Plum Farm. According to Jeremy Einhorn, Executive Chef in the Blue Pig Tavern, September and October are the farm’s most productive months. “The options are almost limitless,” he says, thinking of the changing seasons and all of the special items that will make their way onto the Blue Pig’s menu. When asked about his favorite fall dish, Chef Jeremy is rather indecisive. “It’s hard for me to pick my favorite fall dish, because the fall is one of my favorite seasons to cook.” As squashes, potatoes and pumpkins make their way onto farm stand shelves, the chef’s at Cape Resorts get working on hearty stews, soups and pastries to satisfy every guest’s seasonal craving. How can you add a little seasonal spice to your next get together? Try these recipes from Chef Jeremy and Chef Jason Hanin, Executive Chef at the Ebbitt Room.
Chef Jeremy offers up a simple, delicious dish you can recreate at home; the perfect appetizer for a get together, gathering with friends around the outdoor fire, sharing a drink and a memory. Here’s what you’ll need for Jeremy’s Butternut Squash Bruschetta:
4 cups butternut squash, medium dice
8 tbsp good olive oil
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
4 garlic cloves, minced
6 sage leaves
1 tbsp minced fresh parsley
2 tbsp aged balsamic vinegar or local honey for drizzling
1 cup soft goat cheese
Sea salt and cracked black pepper
8 slices crusty bread
Preheat oven to 425 degrees. Toss the butternut squash with 2 Tbsp. olive oil, cinnamon, nutmeg, cloves, garlic, salt and pepper. Roast in a sheet pan for about 15 minutes, until tender. Remove from oven and cool. Brush the sliced bread with olive oil, season with salt and pepper. Toast in the oven 4-5 min or until toasted to your liking. Spread the soft goat cheese over the warm bread. Toss the butternut squash with olive oil, sage and parsley. Top the bread with the bruschetta and drizzle with additional olive oil and some balsamic vinegar or honey. Pour wine, enjoy.
Just because summer is over, it doesn’t mean we have to say goodbye to salads. Chef Jason offers up a recipe that is perfect as a pre-dinner aperitif or as a stand-alone meal: The Tuscan Fall Salad with Mustard Dressing.
For the Tuscan Kale Salad, you’ll need:
2oz Grilled Brussels Sprouts
3-4 tbsp olive oil
2oz pomegranate seeds
2oz Bacon Lardons
1oz Candied Pecans
1oz Shredded Parmesan Cheese
3oz Whole Grain Sherry Vinaigrette
For the Salad:
Heat oil over medium heat. Cut Brussels sprouts in half. When the skillet is smoking, carefully place Brussels sprouts cut-side down in oil. Lower heat slightly, allowing Brussels sprouts to brown, turning approximately every three minutes. Once browned, remove from heat and set aside. Clean and chop kale. Wash and drain. Cut Butternut Squash in half, season with salt, pepper, and extra virgin olive oil. Place in oven at 425 degrees until tender, approximately 15 minutes. Cut bacon and cook in the frying pan. When the bacon is finished, combine all of the ingredients in a salad bowl.
For the Dressing you’ll need:
½ cup Dijon Mustard
½ cup whole grain mustard
1 cup Sherry Vinegar
¼ cup Raw Honey
3 cups of oil, blended
1 tbsp. fresh Thyme
2 tbsp. Chives
Black Pepper to taste
How to make the dressing:
Place shallots and vinegar in a blender. Blend in mustard, honey, and lemon. Slowly add in oil and herbs. Add salt and pepper to taste. Drizzle over salad and toss. Serves 8.