GOLDEN VALLEY, Minn. - This weekend the best of the Twin Cities restaurant scene will be honored at the Pantages Theatre.
The annual Charlie Awards will be held Sunday, November 17.
Chef and Hennepin Technical College instructor Jonathan Locke and student Jodi Mathison joined KARE 11 Sunrise to talk about this year's awards.
Pear Pancetta Ouzo Shooters
8 slices pancetta, about ¾ oz. each
½ Tbsp. whole butter
1 pear, peeled, cored, and cut into ¼" dice (should yield about 1 cup)
1 Tbsp. Ouzo
1 Tbsp. white wine
½ tsp. lavender flowers
2 oz. chèvre cheese
1 ½ tsp. heavy whipping cream
Thyme sprigs for garnish
Push the pancetta gently into the cups of a mini-muffin tin or anaebleskiver pan. Place a ball of wadded aluminum foil in the center of each so it will hold its shape. Place in cold oven and heat to 400°. Cook 15-20 minutes (check at fifteen to avoid heartbreak). They should be brown and mostly crisp. Remove and place on paper towels to drain and cool. Discard the aluminum foil.
Melt the butter over a bright flame and add the pears. Let brown slightly, tossing or stirring occasionally. Remove from flame and add ouzo. When ouzo is almost completely evaporated - it will do this by itself, and will erupt in a ball of flame if you hold it too close to the fire - add white wine. Return briefly to the fire and reduce for a count of five - and you're done with this part. Remove and let it cool. Mix well with the lavender flowers.
Mix the softened chèvre with the whipping cream. Put the pancetta cups on a plate, fill with the pear mixture, and top with the cheese pressed through a pastry bag with a star tip. Garnish with a thyme sprig.
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