A Fantastic Recipe Courtesy of Mezzo Ristorante

Thanks to our friends at Mezzo Ristorante & Lounge, we were able to share this absolutely amazing Autumn recipe with all of you:

Curry Spiced Butternut Squash & Mutzu Apple with Pistachio croquette and Chambord Reduction

(makes 12 servings)


Step 1
55g butter
50mL olive oil
150g white onion (small dice)
35g celery (small dice)
50g carrot (small dice)
1200mL water
1 bay leaf

1. Saute Mirepoix until tender. Add water and bring to a small boil
2. Reduce ¼ amount of water

450g Butternut squash (small dice)
400g Mutzu apple (small dice)Cook for 30 minutes on low heat or until water reduces ¼ again

1½ tsp curry paste (red)
250g brown sugar
¼ tsp cardamom
¼ tsp coriander
2 tsp ground pepper
2 tsp salt

Puree together.

Chambord Reduction

55g sugar
55mL water

Boil sugar into water and reduce until a syrup consistency

125mL chambord royale liquor
200mL brown stock

Reduce ½
Allow to cool.

Pistachio Croquette

125mL cooked and mashed potato
120mL ground shelled pistachio
½ tsp clove spice
½ tsp cardamom
1 tsp ground pepper
½ tsp salt

Mix together and form small croquettes.
Egg wash, breadcrumb and fry.

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