First Snowfall

Stuffed Chicken Ballotine with Soy Maple Carrots

1. Lay out desired plates.
2. Take 2 tablespoons or more (if desired) of the Sweet Potato Puree. Spread it in an even layer on the bottom right corner of the plate. Make sure the layer is even.
3. Place the sliced Chicken Ballotine on top of the puree area.
4. Garnish the chicken with the Ponzu Infused Green Apple sliced.
5. Directly across from the puree, on the plate, place 3 to 5 of the Soy-Maple Carrots.
6. Drizzle the Veal Pan Sauce around the perimeter of the other dish components, not on top.
7. Serve warm.

Chicken Ballotine Stuffed with Miso-Soy Mushroom Duxelles

1. Remove the chicken tenderloin from the breast. Reserve both separately.
2. For the soy-mushroom duxelles, heat the oil in a medium sauté pan over medium-high heat.
3. Add the shallots. Season with salt as desired. Sweat until translucent, 5 to 10 minutes.
4. Add the mushroom caps, red miso paste, and soy sauce Stir to combine. Season with salt and pepper as needed.
5. Transfer the mixture to a quart container. Place in the fridge for at least 20 minutes.
6. Place the duxelles into a food processor. Blend until smooth, using a spatula to push down the mix if it climbs up the wall of the blender. Refrigerate. Reserve.
7. Place the chicken breast in plastic wrap. Beat with a meat hammer until ½ inch thick 
8. Spread the chilled duxelles mixture into the thinned chicken breasts. Make sure to evenly coat.
9. Spread room temperature butter on pieces of aluminum foil. Roll the chicken in a cylinder shape using the foil to secure it. Season the chicken with salt and pepper as desired.
10. In a large sauté pan, heat 2 oz of olive oil over medium heat. Place the wrapped chicken wrapped in the pan. Bake at 400°F for 15 minutes.
11. Remove the chicken from the foil. Place into same sauté pan. Sear on all sides to build fond.
12. Once the internal temperature reaches 165°F, wrap the chicken in plastic wrap to keep it warm in its juices. Chicken can sit for up to 1 hour in plastic wrap before service
13. Slice for service 

Soy Maple Carrots

1. In a small sautoir, place the carrots, butter, sugar and chicken stock. Cover with a parchment paper lid (cartouche). Simmer over medium-low heat. Keep at a low simmer until the liquid has fully reduced, about 20 minutes.
2. Add the maple syrup and soy sauce. Whisk to combine.
3. Adjust the seasoning with salt and pepper to taste.
4. Reserve warm.

Ponzu infused green apples

1. Using your chef’s knife, slice the apple into batonnet cuts, avoiding the core.
2. Transfer to a bowl. Add the Ponzu Citrus dressing and rice wine vinegar, completely submerging the apples. Mix well to coat evenly. Cover with a piece of plastic wrap.
3. Soak before service, 5 minutes. Do not soak for longer than 10 minutes.

Sweet Potato Squash Pureé

1. Preheat oven to 350°F.
2. Cut the acorn squash in ½. Remove the core, discard. Drizzle both sides face up with the oil. Season with salt and pepper as needed.
3. Transfer, face down to a sheet tray. Roast the squash until tender enough to pierce with a fork, 45-60 minutes.
4. Heat the milk in a medium saucepot over medium-low heat. Bring to a gentle simmer. Add the ginger and galangal. Let it sit for at least 20 minutes. Reserve.
5. In a large pot, place the sweet potatoes. Add enough cold, salted water to cover the potatoes by 2 inches. Bring to a boil. Lower the heat to medium low. Simmer until fork tender, about 20 minutes.
6. Remove the pot from the heat. Drain. Transfer the potatoes to a sheet tray lined with parchment paper.
7. Remove the squash from the oven. Remove the skin. Discard. Reserve.
8. Lower the heat to 200°F.
9. Place the sweet potatoes in the oven until completely dry, 15 to 30 minutes.
10. In a blender, place the reserved milk mixture, cooked squash, sweet potato, butter. Pulse until silky smooth.
11. Place the purée in a double burner covered with plastic wrap. It can hold up to 4 hours before serving.

Veal Pan Sauce

1. In a large sauté pan, heat the scallion, ginger, and garlic over medium low heat. Sweat, making sure not color forms, 30 to 60 seconds.
2. Add the sake. Increase the heat to medium-high, then bring to a simmer. Using a wooden spoon, scrape the fond, and reduce the liquid by ⅓, 5 to 10 minutes.
3. Add the soy sauce. Reduce the liquid by ⅓ of its initial volume, 5-10 minutes
4. Add the veal stock into the pan, reducing the heat slighting until gelatinized and dissolved.
5. Remove the pan from the heat. Strain the liquid through a chinois into a clean, large sauté pan.
6. Bring the clean pan to a simmer, continue to reduce the liquid.
7. Once the liquid begins to bubble rapidly, reduce the heat to low and add the cold butter.
8. Stir constantly until a nappé is formed. To adjust the consistency if the sauce is too thick, add water and increase the heat to continue reducing.
9. Sauce must be served immediately.