| Fall Highlights from Heritage Conservancy |
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Heritage Conservancy is headquartered in the beautiful and historic Aldie Mansion in Doylestown, PA. The mansion can be rented for weddings and events, and boasts a large ballroom and beautiful, manicured gardens (click HERE to learn more about having your wedding or event at Aldie Mansion). Earlier this month, during Heritage Conservancy’s annual “Staff Day,” the Conservancy’s staff of twenty-five divided into two teams and took over Aldie’s kitchen for an Iron Chef competition. The secret ingredient? Squash! The teams Out of Our Gourds and Squashbucklers went head to head in a challenge to create a four-course meal that incorporated the secret ingredient and included as much locally sourced food as possible. Each team also created a scarecrow that was to illustrate the Conservany’s mission of “preserving our land and historic heritage.” Members of the board and volunteers served as judges and evaluated each team in categories: taste, scarecrow, creative use of ingredient, and décor (presentation). A special thanks to our judges for coming out! Come say hello and look for the winning team’s scarecrow at our table at Autumn Alive in downtown Quakertown on Saturday, October 22nd.
Risotto Stuffed Jack-be-littles
5 Jack-be-little pumpkins, tops cut off and cleaned 1/4c brown sugar 16oz Arborio rice 1 plus quart chicken stock 1 pint shitake mushrooms, sliced thin 4 cloves garlic, minced 2 medium shallots, small dice 2c white wine 1c grated parmesan cheese 1 Stick Butter Salt and Pepper to taste Micro greens and extra cheese for garnish Sprinkle inside of pumpkins with brown sugar, and split 4 tablespoons of butter evenly between the 5 pumpkins. Bake for about 30 minutes at 400 degrees, or until fork tender. In large sauce pot, melt remaining butter, and add garlic and onion. Cook untill onion is translucent, then add mushrooms. Once mushrooms are wilted, stir in rice. Toast rice in pan over medium heat until all the rice is evenly coated with butter. (Approx. 5 minutes, constantly stirring.) Add in wine and 1 cup of stock. Stir constantly until liquid is absorbed. Continue stirring and adding in stock 1 cup at a time until rice is cooked. Turn off heat and stir in Parmesan cheese. Add salt and pepper to taste. Stuff cooled pumpkins with the risotto, sprinkle cheese on top and bake in oven for an additional 10 minutes or until tops are golden brown. Top with micro greens to serve.  |
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