Sweet Potato Fig Gratin with Pancetta

• 8 oz Red Table pancetta sliced thinly (1/8 inch)
• 1 large yellow onion sliced paper thin on a mandolin
• 7 large sweet potatoes peeled, sliced thinly on a mandolin
• 1qt heavy cream
• 2 Tblspoons butter
• ¾ Grazier’s Edge cheese
• 1 bay leaf
• ½ lb dried figs
• 1 bay leaf
• 1 sprig savory or
• 2 sage leaves
• 1 clove garlic

First steep the cream with the herbs and half the clove of garlic. Just warm it gently to infuse the flavors and let cool.

In a medium sized baking pan, take the other half clove of garlic and rub the whole pan down. Then smear the butter all over the inside surface of the pan. Lay down alternating layers of sweet potato and onion, salting each layer, until you are halfway through with the sweet potato and onion.

For the figs, cut them in half and lay them face down between two sheets of parchment paper. Gently but firmly flatten the figs out till they are a thin layer.

At this point layer the rolled out figs on the mid-way point of layers of sweet potato and onion. Then cover with the remaining layers of sweet potato and onion. Pour the cream over the whole gratin slowly straining out the herbs and garlic. The cream should just come to the top layer of potato. Top the grating with the cheese, then thin slices of pancetta.

Cook in a 350 oven covered with foil on a baking sheet (to catch any cream that spills over) for 2-3 hours until the potato layers pierce easily with a knife. Remove the foil and continue to bake until the pancetta and cheese brown.

Cool for 30 minutes to let set up and slice and serve. This will also keep well if made in advance. If you do it that way, don’t remove the foil to brown. Simple cool, cut in squares, reheat in a 400 oven in a pan with a bit of stock or water in it.

Pancetta, Cornbread, Dried cherry stuffing

• Pancetta, Cornbread, Dried cherry stuffing
• 8oz Red Table pancetta diced
• 1 small onion diced small
• 1 carrot diced small
• 1 stalk of celery diced small
• 1 clove garlic minced
• 1 bay leaf
• 1 sprig savory
• 2 quarts dried cornbread diced in ½ inch pieces
• 1 cup dried cherries
• 1 qt pork or chicken stock
• 1 egg
• Salt and pepper

Render the diced pancetta until browned. Add the onion, carrot, celery, garlic, herbs and saute until cooked in the fat. Add the cherries and heat, then the herb and stock. Salt and pepper to taste. Pour it all over the cornbread in a bowl and mix. Taste and re-season. Pour a beaten egg over the mixture and toss with the egg. Cover with foil and heat in an oven for 30 min. Leave covered out of the oven to steam the bread if needed.

Alternately, cool the whole mixture after you add the egg and stuff your turkey or chicken with it!

Pancetta with Brussel Sprouts

Pancetta works well with just about any vegetable in this way. Try cabbage, butternut squash, carrots, parsnips, cauliflower, kale, etc. The fat of the pancetta will be the perfect medium to cook the vegetable and foil the acid of the vinegar.

• 4oz diced Red Table Pancetta
• 1 small yellow onion or shallot diced
• 1lb of Brussel sprouts trimmed and halved
• 1 clove garlic sliced
• ¼ cup cider vinegar
• ¼ honey
• Salt and pepper

Render the diced pancetta in a medium saute pan. Let the pancetta get nice and brown and release a good amount of fat.  Add the Brussel sprouts, onion or shallot, and garlic and salt and pepper. Brown the sprouts and let the onion become browned a bit. Add the vinegar and honey and simmer on low until the sprouts are cooked through. Adjust the seasoning with salt and pepper.