Squash Gratin

Adapted by StarChefs.com
January 2020
Yield: 24 servings

INGREDIENTS:

Honey-Beer Syrup:
2 quarrs collected beer-runoff from No Anchor taps
1 quart fermented garlic honey
1 ounce butter
Salt
Squash Gratin:
2 pounds zucchini
2 pounds yellow squash
2 pounds pattypan squash
House Cheese:
2 quarts whole milk
½ cup heavy cream
¾ cup lemon juice
25 grams salt
Cherry Tomatoes:
1 pound cherry tomatoes, blanched and peeled
House beer vinegar
Melons:
1 cantaloupe, cut into ¼-inch-thick slices
1 honeydew, cut into ¼-inch-thick slices
1 small watermelon, cut into ¼-inch-thick slices
To Assemble and Serve:
Neutral oil
Toasted pumpkin seeds
Tangerine lace

METHOD:

For the Squash Gratin

Using a Katsuramuki vegetable sheeter, sheet all vegetables. Stack sheets, alternating between the 3 types of squash, and brush each sheet with Honey-Beer Syrup. Carefully and tightly roll-up and truss the stack of squash. Brush the trussed squash heavily with more Honey-Beer Syrup. “Dry age” overnight in refrigerator. Carefully cut squish into 1-inch-thick slices, laying them so the spiral pattern faces up on a sheet tray lined with a wire rack. Let Squash Gratins dry.

For the House Cheese

Heat the water bath of an immersion circulator to 160°F. In a bowl, whisk to combine all ingredients. Divide mixture into thirds and seal in 3 separate vacuum bags. Cook sous vide 3 hours. Shock in ice bath and refrigerate overnight. Remove cheese from bags and hang using cheesecloth to drain whey.

For the Honey-Beer-Syrup

In a pot, heat beer, reduce by half, add honey, and reduce to golden-brown syrup. Finish with butter and season with salt. 

For the Cherry Tomatoes

In a vacuum bag, compress tomatoes and vinegar. 

For the Melons

Using a small ring mold, punch out discs from Melon slices (25 discs per Melon). Transfer to a vacuum bag, season with thyme oil, and compress.

To Assemble and Serve

In a pan, heat oil and gently sear Squash Gratin until deeply browned on both sides; drain. Transfer to a serving plate, placing gratin slightly off center. Garnish with 3 Cherry Tomato halves and 3 sprigs tangerine lace. Next to the gratin, place a quenelle of House Cheese about as long as the gratin. Cover cheese with pumpkin seeds and garnish with 1 disc of each Melon.