Chef Jeffrey Lizotte from ON20 in Hartford will be featured at Savor, a celebration of food, wine, and spirits at the Convention Center this April. For more information click the link in the video.
This recipe is broken down into the three main components for easy use.
Please follow the stages as they are laid out in the document as their progression is crucial to
the successful execution.
Once all stages are executed the assembly is as follows :
Slice the cooled poached pears into desired wedges, or dices. Squeeze soften whipped goat
cheese onto cookies to form an even half inch layer. Garnish with pears and sprinkle with
finishing salt and extra virgin olive oil.
These can be served as an appetizer or a component in a dressed green salad.
PINK PEPPERCORN SABLE
egg yolks 5.6 oz
sugar 11.3 oz
butter 11.3 oz
flour 14 oz
baking powder 1 oz
toasted crushed peppercorn 0.24 oz
Mix on high, egg yolks and sugar in a standing mixer with paddle attachment until creamed (3
Turn off mixer and add flour, baking powder, and peppercorns, turn back on mixer and begin to
mix until well incorporated.
Add in small amounts the tempered butter to the mixture and continue to mix on medium high
Transfer to a piping bag and on a silicon baking sheet tray, push small (3 inch) round portions
onto, evenly spaced and 3 inches from each other.
Let “cookies” set in freezer for 10 minutes then bake immediately at 325F for 8-10 minutes
Let cool and remove from tray to hold for assembly.
bartlett pear (peeled and cored) 4 each
red wine 1 liter
port wine 300 ml
sugar 1.78 oz
cloves 0.18 oz
cinnamon stick 1 each
star anise 0.18 oz
bay leaf 1 each
Place red wine, port and sugar in large heavy gauge stainless steel lined sauce pot and place
on medium heat
Place all spices in a cheese cloth and tie up with butchers twine to make a sachet. add to
once wine had come to a simmer, add pears and cover half way with lid.
let poach on low heat for 30 - 40 minutes or until pears are soft.
remove pears from liquid and let cool, strain liquid and reserve for future use.
WHIPPED GOAT CHEESE
Goat cheese( Vermont) 16 oz
Olive oil 0.70 oz
In a standing mixer, place cheese and oil in bowl. With paddle attachment, whip on high until
creamy, Transfer to a pastry bag for assembly.
*You can convert ounces to teaspoons or tablespoons. You can also convert ounces to grams and use a scale to measure ingredients.