Hungry yet? No surprise — the menu at Central 214, a Kimpton restaurant in Dallas, is one big harvest of everything we love about fall.
Digging into each dish is as exhilarating as jumping into a mound of golden leaves. That’s because Executive Chef Graham Dodds plucks ingredients from local farms – and even beehives. Yep, this chef is a beekeeper (read our blog post about his passion here) and uses his own honey when a dish needs a hint of sweetness.
Take his Warm Delicata Squash Salad, for example. Dodds says, “This is one of my favorite times of year, so I love to highlight a variety of seasonal ingredients and meats, but also bring in flavors inspired by memories of fall from my travels across the country and abroad. This dish recalls one I had on the East Coast. The flavorful roasted squash is complemented by fresh cheese and our local honey. It’s a warming dish, perfect for the holidays or anytime.”
Here is the recipe. Enjoy!
Roast Delicata Squash with Fromage Blanc, Sage & Honey
{Serves 4}
For Squash:
2 delicata squash, cut into discs
Olive oil, as needed
Salt and pepper, to taste
8 sage leaves, chopped
Honey, to taste
For Fromage Blanc*:
1 quart whole milk
½ cup cream
1 cup buttermilk
1 tbsp. lemon juice
¼ tsp. salt
*Store-bought mascarpone may be substituted for the fromage blanc
Directions:
For fromage blanc
1. In a large, heavy saucepan, add the milk and the cream.
2. In a mixing bowl, combine the buttermilk and lemon juice and ¼ teaspoon salt and stir to combine well.
3. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk over low heat and very slowly to 175 degrees Fahrenheit. As soon as you reach that temperature, remove the pot from the heat and allow to sit for 10 minutes.
4. Line a large colander with two layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes.
5. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.
For squash
1. Scoop out seeds with a small spoon. Toss the squash in a bowl with olive oil, salt and pepper, and chopped sage leaves.
2. Place on a flat baking tray and roast in the oven at 350 Fahrenheit for about 15-20 minutes until soft.
3. Spread fromage blanc on the plate and place warm squash discs on top. Drizzle with honey and serve.
Enjoy!
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Central 214 is located at 5680 North Central Expressway in Dallas (214-443-9339 or central214.com)
