Seminole Hard Rock Life November - December 2017 | Page 10

Clean out saucepan and pour the strained date
liquid back into it. Bring to a boil, then reduce
heat and simmer for another 20-30 minutes or
until liquid thickens enough to coat the back
of a cold spoon. It should have the consistency
of thick maple syrup. Remove from heat. Date
honey will continue to thicken as it cools. Once it
reaches room temperature, it should be similar
to the consistency of honey.

ROASTED BRIE STUFFED FIGS
Instructions:
Preheat oven to broil. Trim off stems of figs and
cut an “X” in the top of each fig ⅓ way through.
Place the figs on a greased, parchment or silpatlined sheet tray. If they fall over trim the bottoms
of the figs.
Place Brie cheese in a plastic or piping bag and
massage until softened. Cut a tip off of the
bottom of the bag and pipe the cheese into each
fig, dividing the 4 oz. cheese evenly between the
12 figs. Lightly brush the figs with olive oil and
season with salt and black pepper. Broil the figs
for about 4 minutes or until you can see little
brown on the Brie cheese.

ROASTED WALNUTS
Instructions:
Melt butter in sauce pan. In a bowl, toss butter,
walnuts, and salt and pepper until evenly
coated. Heat oven to 350°F. Spread walnuts in
a single layer on a baking sheet. Roast for 5-10
minutes, mixing the nuts around occasionally
to ensure even cooking. Nuts are done when
they appear a shade darker.

GOAT CHEESE CROSTINI
Instructions:
Lightly brush each slice of bread with olive oil.
Season with salt and pepper. Place bread on grill
for about 15-20 seconds per side making grill
marks on bread. Spread 1 tbl of goat cheese on
each slice of bread.

9

CHEF MICHAEL BALLES
Executive Sous Chef

MAPLE GLAZED PORK BELLY
Prep time: 1 hour
Cook time: 3 hours
Total time: 4 hours
Serves: 4
Ingredients
1 pound fresh pork belly
(with skin, bones removed)
2-3 dried ancho chiles
2½ cups stock, chicken
½ onion, chopped
4 cloves garlic, chopped
½ cinnamon stick

1 bay leaf
3-5 whole allspice cloves
¼ cup real maple syrup
sage leaves, for garnish

KABOCHA RISOTTO
Prep time: 1 hour
Cook time: 30 minutes
Total time: 1 hour 30 minutes
Serves: 4
Ingredients
3-5 sprigs fresh sage leaves
5 sprigs fresh thyme
4 tablespoons unsalted butter, divided
1 tablespoon extra virgin olive oil
¼ cup minced shallot or finely diced
yellow onion
1 cup Arborio rice
1 cup white wine
4-5 cups chicken stock
1 cup Kabocha pumpkin puree
1 cup cubed roasted Kabocha pumpkin
1 cup grated parmesan cheese