Seasonal Recipes: Truffles, Panzanella, Dilly Beans, & Harissa

Earlier this week, we shared late summer favorites you can still enjoy through October. Use the fresh ingredients to create these recipes brought to you by Colonial Williamsburg chefs Anthony Frank and Rodney Diehl.

Chef Anthony Frank

Chef Rodney Diehl

Chili Pepper Truffle "Patrick Henry"

Author: Chef Rodney Diehl

Ingredients

16 oz cream
2 Jalapenos
10 oz Milk Chocolate
19 oz 63% Dark Chocolate
4 oz Glucose
4 oz Trimoline
4 oz Salted Butter
½ tsp Chipotle Pepper
½ tsp Cinnamon
⅛ tsp Black Pepper
180 semi-sweet dark chocolate truffle shells

Instructions

Infuse the jalapeno peppers with the cream for 30 min.
Strain the mixture to remove the peppers
IN the meantime, simmer the glucose, trimoline, chipotle powder, cinnamon, and black pepper.
Pour over chocolate and cool to 95 F
Add soft butter and mix
Cool filling to 90 F, then fill shells

Tomato Panzanella Salad

Author: Chef Anthony Frank

Ingredients

TOMATO SALAD

½ pint Sweet Sunburst Tomato-wash and cut into fourths
½ pint Red Grape Tomato-wash and cut into fourths
6 Fresh Basil Leaves (roll and slice into ribbons)
2 Cloves Garlic (minced)
8 oz Rosemary Focaccia Croutons (to create, cut bread into ½ inch squares and toast in butter)
4 Tbsp White Anchovy Vinaigrette
8 oz Hand-Pulled Mountain View Mozzarella

HAND-PULLED MOZZARELLA

9 oz Mozzarella Curd (dice into 1 inch cubes)
2 qts Water
1 Tbsp Kosher Salt
Ice Bath

WHITE ANCHOVIES VINAIGRETTE

1 cup White Wine Vinegar
1 oz White Anchovy Paste
1 tsp Shallot, peeled/minced
1 tsp Dry Mustard
½ cup Salad Oil
Kosher Salt & Pepper (to taste)

Instructions

METHOD FOR SALAD

Place tomatoes, basil, garlic, and 2 tablespoons of vinaigrette in a mixing bowl and toss gently
Add the croutons, toss, then let set for 5 minutes
Add mozzarella and the last 2 tablespoons of vinaigrette
Taste and season with salt and black pepper
Place equal parts on plate of your liking

METHOD FOR HAND-PULLED MOZZARELLA

In a mixing bowl, place the cubed mozzarella curd
In a sauce pot, bring the water and salt to a boil
Ladle the hot salted water over the mozzarella curd until covered let sit 2 minutes
With 2 wooden spoons, press the softened mozzarella curd together and start to fold it like you knead bread dough
You may need to add more hot water as it cools
Once a ball is formed, take the thin ends of the spoon and pull the ball from the hot water until it becomes long ribbon
Fold the mozzarella over itself and create a log
Place in plastic wrap
Roll into log place in ice bath for 20 minutes
Store in refrigerator for later use

METHOD FOR WHITE ANCHOVIES VINAIGRETTE

Place vinegar, dry mustard, and shallot in a mixing bowl
Using a balloon whisk, incorporate a slow drizzle of the salad oil until all the oil is emulsified
Season with salt and black pepper

Dilly Beans

Author: Chef Anthony Frank

Serves: 1 Quart

Ingredients

3 cups Water heated to 180 degrees
1.5 cups Rice Wine Vinegar
9 oz Sugar
2 oz Salt
3 Sprigs or 1 Tbsp Dry Dill Seed or Fresh Dill
2 Garlic Cloves, Sliced
40 Green Beans Cleaned

Instructions

Mix all ingredients together and pour brine over beans while still hot. Leave covered in refrigerator. Flavor will mature in one week. Should be good in refrigerator for up to three months.
Note: If multiplying this recipe by 4, drop salt content down to 7oz

Harissa

Author: Chef Anthony Frank

Serves: 1 Quart

Ingredients

8 cups Chopped Chili Peppers (seeds and pith included). Only remove the stem and any hard parts attached to stem.
¼ cup Chopped Garlic Cloves
2 cups Good Quality Olive Oil, Salad Oil May be used
3 Lemons, Juiced
2 Cilantro Bunches, Stems Removed
4 Tbsp Ground Cumin
Salt and Black Pepper, fresh ground (to taste)
Lemon Juice (to taste)

Instructions

Combine all ingredients except oil and lemon juice in blender.
Pulse to combine.
Season to taste.
With blender running, drizzle oil into mix until a smooth but still thick consistency is reached.
Season to taste with salt, pepper and lemon juice.