24 and 25 that will include Serrano ham, pear, pomegranate salad, Cauliflower soup, Crispy pork belly, apple jam, spicy mustard, Truffle ravioli with scallop, Grilled Short Rib with mole sauce, and Chocolate
Zeppoli. For reservations contact them on FB messenger or LINE@xjw0015y.
CHESTNUT POLENTA
ZEPPOLI Makes 20-24 Lachlan Mackinnon-Patterson Frasca Food and Wine For the huckleberry marmalade: 1 cup huckleberries 1 teaspoon red verjus 1 teaspoon orange juice 3 tablespoons granulated sugar Pinch of salt 1/4 teaspoon apple pectin For the maple glaze: cup maple syrup 1 cup confectioners' sugar 1 pinch salt For the
zeppoli: 1 1/4 cups all purpose flour 1/3 cup Anson Mills chestnut polenta 1/4 cup granulated sugar 3 large eggs 1 1/2 cups ricotta 2 teaspoons vanilla extract FOR THE HUCKLEBERRY MARMALADE: In a pot over low heat, add huckleberry verjus and orange juice and cook until the huckleberries are tender and release some of their juice.