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Crunchy Cold Weather Slaw with Apple Cider Vinaigrette "This colorful, crunchy salad can accompany any entree, particularly pork or grilled fish, or be added to a sandwich instead of lettuce and tomato. The apple cider reduction is also a great pantry item that can be used as a glaze or in dressings and sauces to add slight sweet- ness and complexity. It's my secret weapon." —Owner Tami Lax, Harvest Restaurant Slaw 1 c. raw kohlrabi, julienned 1 c. raw beauty heart radish, julienned 1 c. raw crisp apple, julienned 2 c. raw carrot, julienned 4 c. red onion, thinly sliced 2 Tbsp. toasted white sesame seeds 2 Tbsp. chives Sea salt and fresh cracked black pepper, to taste Apple Cider Reduction 1 gallon fresh apple cider Vinaigrette Dressing 1 tsp. dry mustard powder 3 Tbsp. apple cider reduction (above) 4 tsp. sea or kosher salt 4 tsp. fresh ground black pepper 3 c. high quality cider vinegar q c. grape seed oil 1. In a bowl, toss together slaw ingredients. 2. Prepare apple cider reduction: Reduce (cook) apple cider in a large pot until it resembles the consistency of maple syrup and is approximately equal to one quart of reduction. Store extra in the refrigerator. 3. Prepare dressing: Whisk together mustard powder, apple cider reduction, salt, pepper and cider vinegar. Once combined, slowly drizzle in oil. Adjust seasoning if desired with additional salt, pepper and cider reduction. 4. Mix ingredients for dressing and toss desired amount with slaw 15 minutes prior to serving. Harvest Restaurant is located at 21 N. Pinckney St., Madison; (608) 255-6075 Sweet Potato Casserole "I like this casserole because it's so yummy. It's an origi- nal Louisiana recipe from our founder Ruth Fertel and one of the most-ordered holiday dishes on our menu. It's not just a great side dish—put a scoop of ice cream with it and enjoy it for dessert." —General Manager Lee Drapp, Ruth's Chris Steak House Crust 1 c. brown sugar 3 c. flour 1 c. chopped nuts (we like pecans) 3 stick butter, melted Sweet Potato Mixture 3 c. mashed sweet potatoes 1 c. sugar 2 tsp. salt 1 tsp. vanilla 2 eggs, beaten 1 stick (2 c.) butter 1. Preheat oven to 350 degrees. 2. Combine crust mixture in mixing bowl and set aside. 3. Combine sweet potato mixture ingredients in a bowl in order listed. 4. Pour sweet potato mixture into buttered baking dish. 5. Evenly sprinkle crust mixture over surface of sweet potato mixture. 6. Bake 30 minutes. Allow to set at least another 30 minutes before serving. Beet Salad with Candied Walnuts and Blue Cheese "I like this salad because the sweet, earthy flavor of the beets are matched perfectly with the saltiness of the blue cheese and sweetness of the candied walnuts. It goes great with pork or poultry dishes and pairs well with a nice Zinfandel or Syrah." —Chef Nick Wagner, The Old Feed Mill 4 c. walnuts 1 2 Tbsp. sugar Pinch of salt 8-10 beets (red, golden or a combination) 3 Tbsp. extra-virgin olive oil 3 Tbsp. balsamic vinegar 4 oz. blue cheese, crumbled 2 Tbsp. chopped fresh oregano Kosher salt and freshly ground black pepper, to taste 1. Prepare candied walnuts: Heat oven to 350 degrees. Roast walnuts about 5 minutes. In a small saucepan, melt sugar on medium to low heat. Once melted and amber in color, add roasted walnuts. Mix quickly over heat until evenly coated. Spread in a single layer on a greased sheet pan to cool. 2. Wash beets, trimming leaves and stems. In a large saucepan or stockpot fit with a steamer basket, steam beets until tender, 30 to 45 minutes, depend- ing on size. Set aside until cool enough to handle but still warm. 3. Peel beets (the skin should rub right off). Trim and discard the tops and tails and cut the beets into thick wedges. Transfer to a large serving bowl and drizzle with olive oil and vinegar. 4. To finish the salad, season with a generous pinch of salt and pepper. Sprinkle blue cheese, oregano and candied walnuts on top and serve. The Old Feed Mill is located at 114 Cramer St., Mazomanie; (608) 795-4909 Farro Salad "This salad was developed out of my love of making shaved roasted Brussels sprouts salads in the fall. It is a hearty and substantial dish, especially when paired with roasted poultry or pork and is a great salad for those who need help eating vegetables. " —Co-owner Elizabeth Dahl, Nostrano Cooked Farro 1 oz. extra virgin olive oil 1 2 c. farro 3 c. water 2 thyme sprigs 1 Tbsp. kosher salt Guanciale Vinaigrette 4 oz. current pickling liquid 3 oz. guanciale (pancetta or bacon) fat 3 oz. extra virgin olive oil 1 oz. Dijon mustard Roasted Shaved Brussels Sprouts 1 lb. Brussels sprouts, outer leaves removed 3-4 red cippolini onions or 1 small red onion, halved and cut into 4-inch slices Extra virgin olive oil Kosher salt and cracked pepper Additional Ingredients: Pickled currents (find the recipe at bravamagazine.com), pine nuts, chopped parsley, frisee (about 3 heads) and crispy guanciale (or pancetta or bacon) 1. Prepare farro: In large saucepan, heat olive oil. Add farro. Cook over medium heat, stirring occasionally, until lightly toasted. Add water, thyme and salt. Bring to a boil. Cover and gently simmer over low heat until water is absorbed and grains are tender, about 25 minutes. Fluff grains, discard thyme sprigs. 2. Prepare vinaigrette: Whisk ingredients until emulsified. Season. 3. Prepare Brussels sprouts: Heat oven to 425 degrees. Slice vertically into 4-inch thick slices. Toss with onion and olive oil. Season. On parchment-lined baking sheet, roast stirring occasionally, until edges turn golden brown. Ruth's Chris Steak House is located at 2137 Deming Way, Middleton; (608) 828-7884 60 BRAVA Magazine November 2011 4. Prepare salad: Combine farro with vinaigrette (to coat) and additional ingre- dients such as currents, pine nuts and parsley. Separately, toss frisee with guanciale, warm Brussels sprouts and onions. Lightly coat with vinaigrette. Arrange greens down the center of a platter, atop the farro. Nostrano is located at 111 S. Hamilton St., Madison; (608) 395-3295