Potluck at the Pedernales
'Chronicle' Cuisine Writers Prepare a Feast
Winter Squash and Roasted Garlic Pudding With Apricot Sage SauceServes 10
The sweet/savory flavor medley of squash, nutty roasted garlic, sage, and apricots is about my favorite cold-weather vegetable combination. This pairs particularly well with pork dishes.
2 cups cooked, seeded, and peeled winter squash, any variety (acorn or butternut work well)
10 cloves garlic, roasted and peeled
2 tbsp fresh ginger, peeled and minced
2 tsp salt
1/4 tsp white pepper
1/4 tsp cinnamon
Pinch of sage
Pinch of nutmeg
1 cup cream
2 cups Caramelized Apricot Sage Sauce (see recipe below)
Sage sprigs for garnish
Preheat the oven to 325 degrees. Butter 10 3-inch ramekins.
In a food processor, purée all the ingredients except the eggs and cream. When smooth, blend in the eggs and then the cream. Ladle into the ramekins. Place ramekins in deep baking dish and fill halfway with water. Bake uncovered for one hour, or until firm.
Loosen the edges of the puddings with a knife and turn out onto a plate. Spoon the apricot sauce over each and garnish with a sprig of sage.
Caramelized Apricot and Sage Sauce
2 cups dried apricots, coarsely chopped
1 cup white wine
3-5 sprigs fresh sage
1 small cinnamon stick
3-5 cups water
In a heavy-bottomed pan, place the apricots, cinnamon, and sage in the wine, and bring to a boil. Reduce to a brisk simmer and cook 'til apricots have absorbed the wine. Add 2 cups of water and continue to cook, 20-30 minutes, continuing to add more water as needed. When the apricots are soft and the liquid has reduced to a syrup, discard cinnamon and sage and serve warm over the squash pudding.
Wes Marshall's Recommended Wine: 1999 Becker Viognier, $13.99
Viognier aficionados will know that I picked this wine because the sauce has apricots. Becker's version is full-bodied for MM's flavorful dish and full of apricot aromas to supplement the sauce. A textbook combination. This is an excellent example of how stellar Texas wines are becoming.
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