MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Abraham's Speck Dish
Categories: Squash, Potatoes, Herbs, Vegetables, Pork
Yield: 4 Servings

1 lg Potato; preferably Yukon
- Gold
4 oz Clarified butter
pn Salt
pn Nutmeg
1 Long stalk of leek
1 tb Fresh butter
1/2 c Chicken stock
pn Salt
pn Pepper
1/2 md Butternut squash
1 tb Fresh butter
1 ts Clover honey
pn Cayenne pepper
pn Nutmeg
pn Five spice seasoning
pn Salt
1/2 c Ice Wine vinegar
1 tb Fresh cold butter
4 sl Abraham's Speck
1 oz Fresh sprouts

Slice the potatoes approx 2 mm on a mandolin and quickly
blanch in boiling water for approximately 5 seconds.

Place the slices in a mixing bowl and pour over the
clarified butter as well as the seasoning and mix well.

In a Teflon coated pie mold (4" diameter) start layering
the slices in a rosette shape until mold is full. Bake
the potatoes @ 350ºF/175ºC for approx. 20 minutes or
until soft.

Cut the stalk at an angle into 1/4" thick slices and
quickly rinse without breaking apart. Pat dry with a
paper towel. Heat the butter in a skillet and gently
place the chunks of leek into the skillet. Increase heat
until the leeks start caramelizing and the butter turns
brown. Turn leeks over and deglaze with stock. Reduce
and glaze the leeks. Season to taste.

Dice the Butternut Squash into even cubes and sauté in
melted butter using a skillet over moderate heat. Season
with spices and honey and finish until the squash is
soft. For the emulsion place vinegar in a sauce pan and
reduce by 1/3 before adding the cold butter and stirring
sauce until emulsified.

Quickly grill the thinly sliced speck on a char grill.

Carefully turn over the mold with the Ana Potatoes and
let any excess butter drip off .

Plate off center. Arrange leeks around the Potatoes and
sprinkle over the spiced Butternut squash.

Serve the grilled Abraham Speck on top of the
arrangement and drizzle with the Ice Wine Vinegar
reduction.

Finish with sprouts.

RECIPE FROM: https://germanfoods.org

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