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2004 CALIFORNIA STATE FAIR ENTREES

Hazelnut Encrusted Sweet Potatoes

Ingredients

(for 2 pieces 3” in diameter)

One sweet potato

1 TBSP sweet butter

1 TBSP brown sugar

1 TBSP honey

Salt & Pepper

2 oz. finely chopped hazelnuts

Preparation

Slice Sweet Potato ½ to ¾” thick

Poach in water 5 minutes

Remove from water and set aside

Melt in a saucepan:

sweet butter

brown sugar

honey

Lightly season potato medallions with salt and pepper

Coat with melted mixture

Dredge in finely chopped hazelnuts

Place on greased sheet pan

Bake for 12 to 15 minutes, checking for brownness

Chipotle, Honey & Fresh Sage Hollandaise

Ingredients

½ lb. sweet butter

½ cup white wine

1/8 cup lemon juice

5 dashes Tabasco

5 dashes Worcestershire

10 black peppercorns

A few parsley stems

1 egg yolk

1 chipotle chili

2 sage leaves

1 tsp. honey

Preparation

Melt sweet butter (keep hot)

Simmer in saucepan:

white wine

lemon juice

Tabasco

Worcestershire

Peppercorns

Parsley stems

Reduce until 1 level TBSP liquid remains

Strain into blender or food processor

Add egg yolk then begin blending

Slowly pour in the hot melted butter

While still blending, add chili, sage and honey

Wrap a filet mignon with a piece of bacon and grill it. Serve the filet and the sweet potatoes over the following butternut squash puree, with this Hollandaise sauce on top of the filet. Wow!

Butternut Squash Puree

Ingredients

1 medium butternut squash

1 oz. minced fresh ginger

2 oz. roasted garlic

1-½ cups heavy cream

2 oz. orange juice concentrate

¼ oz. lemon juice

¼ oz. seasoned rice vinegar

½ tsp. ground nutmeg

1 pinch cinnamon

1 pinch turmeric

1 pinch Chinese five spice

1 pinch salt and pepper

¼ lb. sweet butter

Preparation

(1) Cut squash lengthwise in half

Remove seeds

Bake skin side up at 350° for 50 to 60 minutes

Set aside to cook

Once cooled, remove flesh with a spoon

(2) Simmer all other ingredients except sweet butter together in a saucepan

Reduce sauce by half

Remove from heat

Stir in sweet butter

Blend in food processor until butter in incorporated

(3) Add squash to food processor and blend until smooth