Osteria Mattone/Table & Main’s
Executive Chef Woolery Back was kind enough to share his recipe for Cranberry Kumquat just in time for Thanksgiving.

CRANBERRY KUMQUAT
6 ounces kumquats quartered lengthwise and seeds removed
20 ounces fresh cranberries
1.5 cups sugar
1 cup honey
2 cups water

Bring sugar, honey and water up to a boil in a sauce pot. Add kumquats and cook them till the skin is translucent. Using a slotted spoon remove kumquats from the sugar water. Add cranberries and turn heat down to a simmer. Cook until the cranberries become soft. About 11 minutes. Add kumquats and chill till ready to use. This recipe can be made up to five days ahead of time

Table & Main, 1028 Canton Street
Osteria Mattone, 1095 Canton Street
tableandmain.com •osteriamattone.com

Foundation Social Eatery’s
Chef and Owner Mel Toledo also kind to share his wonderful recipe for Roasted brussels sprouts and sherry bacon vinaigrette.

ROASTED BRUSSELS SPROUTS
1 Cup small diced bacon
1 Cup small diced shallot
1 TBSP rosemary and thyme, finely chopped
¼ Cup sherry vinegar
¼ Cup maple syrup
2 TBSP EVOO
5 Cups brussels sprouts, roasted
2 TBSP toasted bread crumbs

Slowly cook bacon until crispy, render out bacon fat. Remove and reserve bacon. Sautee shallots, rosemary, & thyme in the rendered bacon fat, cook until tender. Add crispy bacon back to the pan. Add sherry vinegar and maple syrup. Bring to a boil. Add EVOO, toss with roasted brussels sprouts. Top with toasted bread crumbs.

Foudation Social Eatery,1570 Holcomb Brg Rd.
foundationsocialeatery.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s