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First make the SHALLOT VINAIGRETTE and CARAMELIZED PECANS priot to making ROQUEFORT SQUARE.
SHALLOT VINAIGRETTE: - In a mixing bowl, combine shallots,
mustard, white vinegar and
mayonnaise and mix well with a
whisk. While whisking, slowly add
the oil. Increase whisking vigorously
until vinaigrette is emulsified, season
with salt and pepper and set aside.
Keep refrigerated
CARAMELIZED PECANS: - In a small pot, combine sugar, water,
vinegar and salt and bring to a boil,
turn down to simmer and cook
until the sugar starts to caramelize.
Once sugar is caramelized, stir in
the pecans until completely coated,
remove and pour the entire mixture
on a non-stick sheetpan. Let cool,
and once cold, separate the nuts by
breaking into pieces, keep in a dry,
cool area.
ROQUEFORT SQUARE - In a saucepan, combine water, granulated sugar, lemon juice and
spices. Heat to boiling. Reduce heat to a simmer; add peeled pears,
and simmer on low heat for about 30 minutes or until pears are tender.
Remove from heat; place in separate container with hot liquid, and
place in refrigerator to cool. Once pears are cold, remove from liquid.
Cut into 1/2-inch cubes; set aside, and reserve liquid.
Place 1 sheet phyllo dough on cutting surface; brush with clarified
butter. Place another sheet on top, and repeat. Cut the three-layered
phyllo into 3-inch-wide strips. Place the first strip in a square mold,
layer another strip of phyllo dough across, and spoon on 2 tablespoons
of poached cubed pear and 1 tablespoon of cheese. Press firmly and
cover with phyllo dough left over from hanging over the sides of the
mold. Make sure it is sealed; brush entire cube with clarified butter,
and place in refrigerator to cool. Repeat process until you have 6 pear
pastries. Place port in a stainless steel saucepan, and cook to reduce to
a syrup consistency. Remove, and set aside to cool.
To prepare pear pastry, in a nonstick pan heat oil over medium-high
heat. Toast pastry in oil on all sides until golden brown. Remove; place
on a baking sheet and bake in a 350°F (175°C) oven for 10 minutes.
Remove, and place on lola rosa lettuce. Toss with vinaigrette. Garnish
with caramelized pecans. Drizzle with port reduction, and serve
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