Richland Country Club dish features whipped ricotta, zhoug and pomegranate
Jonathan Hancock, executive chef at Richland Country Club in Nashville, Tennessee, is a young and gifted chef who realized his passion during college while pursuing a law degree. His talent for taste, color and texture makes him one of the exploding industry's rising chefs. He shares this tasty salad creation.
> 1 medium butternut squash (peeled and medium diced)
> 2 cups whipped ricotta (see recipe)
> 2 honeycrisp apples (cored and sliced)
> 1 pomegranate (seeds only)
> ¼ cup zhoug (see recipe)
> 1 bunch Cilantro
> 1 bunch mint
> 1 cup pumpkin seeds (toasted)
> 1 head radicchio (chiffonade)
> Extra virgin olive oil [EVOO] (to taste)
> 1 Lemon
> Kosher salt (to taste)
Whipped Ricotta recipe
> 1 gallon whole milk
> 1 quart full-fat buttermilk
> ¼ cup white vinegar
> 2 tablespoons kosher salt
> 2 cups 40% heavy cream plus 1 cup reserved for later
Combine all the ingredients except the heavy cream in a heavy-bottom pot. Bring to a dull simmer and remove from heat. Let stand for 15 minutes. Skim the curds from the top into a colander lined with cheesecloth and allow to drain for 30 minutes at room temperature. Once the ricotta has drained for 30 minutes, scoop the curds, in batches, into a food processor with just enough of the reserved cream to blend to a smooth consistency.
> 4 Jalapeno peppers (seeded and chopped)
> 2 cups cilantro (rough chopped)
> 1 clove garlic
> ½ tablespoon black pepper
> 2 ½ tablespoons Ground Cumin
> ½ cup pumpkin seeds (toasted)
> 1 ½ tablespoons sugar
> 4 tablespoons sherry vinegar
> 2 limes (juiced and zest)
> ½ cup extra virgin olive oil
Combine all ingredients in a food processor and blend to a pesto-like consistency.
Lightly toss the butternut squash with olive oil and salt in a roasting pan and roast in a 400° F oven until lightly caramelized. Chef note: This should be just cooked—about 15 minutes. While the squash is cooling, divide the whipped ricotta between the four plates and spread it into a thick layer.
Toss the warm squash with the zhoug and radicchio, and divide it amongst the plates on top of the ricotta. Garnish with slices of honeycrisp apple, pomegranate seeds, pumpkin seeds and picked herbs. Drizzle with EVOO and a squeeze of lemon.
Wine Match: 2017 Cakebread Sauvignon Blanc