This would make a great side dish for your Thanksgiving table. I served it with turkey’s little step-sister, chicken — so I can just imagine it with turkey, stuffing and all the fixings.
Two words I never heard together before … pickled raisins. They entered my consciousness the other day and I couldn’t get them out of my mind. I was smitten, so I set out to create something. I love dishes that bring an ingredient yin and yang. In this case, raisins and honey provide the sweet while vinegar gives us sour. There’s a touch of heat and a little butter which helps balance and round it all out.
For Presentation: Stack rings and fill center with the raisins. Drizzle honey, sprinkle a mix of nutmeg, pumpkin spice, and brown sugar.
Finishing Touch: fresh grind of black pepper.
Note: (1) The squash flesh wasn’t as sweet as anticipated (perhaps because it was ‘green’ acorn squash?). If I had this variety again, I would probably add sugar or more honey. (2) I would probably also make more of the pickled raisins to totally permeate the squash as it baked.
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A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.