Starter | Butternut Squash Cannoli

Yield |32 cannolis

Butternut squash mousse

3 sheets gelatin (optional, or substitute 2 teaspoons powdered vegetarian kosher gelatin)

2 cups butternut squash juice (from 4 quarts peeled and diced butternut squash, juiced)

1 1/4 cups cream

Juice of 2 limes

1 1/2 tsp salt

1/8 tsp grated ginger

2 N2O cartridges

Roasted butternut squash

2 medium butternut squash

4 tbsp olive oil

2 tsp salt

Butternut squash tuiles

1 cup tapioca pearls

4 cups roasted butternut squash

4 cups canola oil

To finish

Butternut squash mousse

Butternut squash tuiles

1/4 cup sliced chives

Method

Butternut squash mousse

Bloom the gelatin*, if you are using it, by placing the sheets in a bowl of ice water for 10 minutes, until pliable. (If you are using vegetarian gelatin, soften in water according to directions.)In the meantime, reduce the butternut squash juice by half in a small saucepan over low heat.In a mixing bowl, whip the cream to soft peaks.Stir softened gelatin into the warm reduced butternut squash juice. (If you are using gelatin sheets, squeeze to remove excess moisture.) Remove from the heat and season with lime juice, salt and ginger. Strain through a chinois into a mixing bowl. Cool over ice, stirring constantly, until the mixture is just below room temperature. Do not allow the gelatin to begin setting.Fold the whipped cream in 3 parts into the butternut squash mixture and transfer to a whipped-cream canister. Charge the canister with the N2O cartridges and refrigerate until ready to use.

*Chef Humm notes that the recipe works fine without gelatin, though he adds gelatin at the restaurant so the mousse can hold up longer.

Roasted butternut squash

Preheat oven to 400 degrees.Halve the squash lengthwise and scoop out the seeds. Place the squash halves, cut side up, in a roasting pan. Using a brush, coat with olive oil and season with salt.Cover with aluminum foil and roast for 45 to 60 minutes, until tender. Cool to room temperature. Scoop out the flesh to yield 4 cups.

Butternut squash tuiles

Bring 8 cups water to a boil. Add the tapioca pearls and simmer for 30 to 35 minutes, until tender. Drain the tapioca and rinse under cold water.In a blender, blend 1 1/2 cups cooked tapioca with the Roasted Butternut Squash until smooth.Preheat oven to 200 degrees.Cut 32 rectangles of acetate, measuring 4 by 8 inches each. Using an offset spatula, thinly spread about 2 teaspoons of the tuile batter onto each sheet of acetate.Place the rectangles on a baking sheet and bake for 2 hours to dehydrate the tuiles. Cool to room temperature before removing the acetate.In a large saucepan, heat the oil to 325 degrees. Working quickly, fry the tuiles, one at a time, for 10 seconds. As you remove each tuile from the oil, immediately roll it around a copper tube measuring 1/2 inch in diameter and 3 inches in length to form a hollow cylinder. Drain off the excess oil and allow to cool. Remove the tube. Repeat this process until all 32 tuiles are fried and shaped. The tuiles can be kept in an airtight container for up to 6 hours.

To finish

Expel the mousse from the canister into a tuile until the tube is completely filled. Smooth the ends with a spatula and sprinkle each end with chopped chives. Repeat with the remaining ingredients, to make 32 crisps. Serve immediately after filling.

Main | Lavenderglazed duck with fenneland peaches

Duck jus

26kg duck carcasses, cut into 5cm pieces

4tbsp duck fat

900g sliced onions

450g diced carrots

450g diced celery

450g diced leeks

450g diced celery root

5tbsp tomato paste

16oz port

24oz red wine

10 sprigs thyme

2 bay leaves

25 peppercorns

1.36kg chicken feet

10Lchicken stock

Duck spice

227g szechuan peppercorns

227g dried coriander seeds

113g cumin seeds

113g dried lavender flowers

Roastedducks

2 Muscovy ducks, head on

450g lavender honey

Salt, to season

Duck spice

Duck sauce

3 lemons

4 limes

2 oranges

1kg sugar

3 pods star anise

1 tbsp butter

450g duck jus

1⁄2 tsp raspberry vinegar

1⁄2 tsp salt

Compressedpeaches

3 very firm but ripe peaches

59ml sauternes

Peach confit

8 large peaches

2 tbsp olive oil

2 tbsp lime juice salt

Black pepper

1 tbsp confectioners’ sugar

Fennel tears

2 fennel bulbs

118ml white wine

2 tbsp pernod

3 pods star anise

1⁄4 tsp fennel seeds

4 pieces lemon peel

1⁄2 tsp salt

Fennel andpotato purée

57g fennel fronds

2 tbsp butter

450g fennel, diced (1⁄4 inch)

450g la Ratte fingerling potatoes, peeled and diced (1⁄4 inch)

11⁄2 tsp salt

To finish

Brown butter

Fleur de sel

Method

Duck jus

Preheat the oven to 190c. line 2 large rimmed baking sheets with parchment paper. spread the duck bones in a single layer on the baking sheets and roast the bones in the oven until golden brown, 1-1hour 15 minutes, turning the bones over once after 20 minutes. Melt the duck fat in a 22l stockpot over high heat. sautée the onions, carrots, celery, leeks and celery root in the duck fat until they caramelise, about 7-10 minutes. Add the tomato paste and sautée until caramelised, 5-7 minutes. Add the port and reduce by half. Add the redwine and reduce to syrup consistency. Make a sachet by tying the thyme, bay leaves,and peppercorns in cheesecloth. Add the chicken feet, carcass bones, and sachetto the stockpot and cover with the chicken stock. Bring to a simmer over medium heat and skim the stock of all impurities and fats that rise to the top. simmer, uncovered, over low heat for 5 hours, skimming every 30 minutes. strain through a fine-mesh chinois and reduce to 1l. strain again and chill over ice.

Duck spice

In a spice grinder, grind the szechuan peppercorns, coriander, and cumin until roughly ground. Transfer to a bowl and stir in the lavender flowers.

Roastedducks

Dry the ducks completely with paper towels. Use meat hooks to hang them by their necks in a refrigerator with good air circulation. Allow to age and dry for a minimum of 8 days anda maximum of 14 days. When ready to cook, preheat a convection oven to 190c. Remove and discard the neck, feet, and wing tips, and truss the ducks with butcher’s twine. Rub thoroughly with honey, being sure to coat all of the skin. season with salt, then coat evenly with the duck spice. Place on a roasting rack and roast for 8 minutes. Rotate the duck and return it to the oven for another 8-9 minutes. Remove from the oven, and rest for 12-15 minutes before carving.

Duck sauce

Zest and juice the lemons, limes, and oranges. combine the juices in one bowland the zests in another. Place the sugarin a medium saucepan over medium heat. caramelise to a very deep amber colour. Add the star anise and the citrus juices to stop the cooking. Reduce by 3⁄4, or until thick and syrupy. Add the zest and butter and chill. in a separate pot, heat the duck jus and add 11⁄2 tablespoons of the citrus syrup. season with the vinegar and salt.

Compressedpeaches

Cut the peaches into quarters and slice each quarter into thin half-moons. Arrange the peaches in a sousVide bag and add the sauternes. Vacuum-seal and allow them to marinate. Remove them from the bag when ready to serve.

Peach confit

Preheat the oven to 93c. cut each peach into quarters. slice cut each quarter into 3 1⁄2-moons. You should have 12 wedges per peach. Dress with olive oil, lime juice, and salt. line a rimmed baking sheet with parchment paper. Arrange the wedges on the parchment and sprinkle with pepper and the confectioners’ sugar. Bake for 45 minutes.

Fennel tears

Pull apart the fennel petals and trim the tops and the bottoms to make even widths. cut them into 3.8×1.9cm isosceles triangles. Using a paring knife, round of the bottoms to form tear shapes. Trim them to 1/8” thickness. combine the white wine, Pernod, star anise, fennel seeds, and lemon peel in a small saucepan over medium heat and reduce by half. Add 1⁄4 cup water and the salt. Place the Fennel Tears and 1⁄4 cup of the cooking liquid in a sousVide bag. Vacuum-seal and steam at 90c for 35 minutes. Transfer to a bowl of ice water. Once cool, remove the fennel tearsfrom the bag.

Fennel andpotato purée

Bring a saucepan of salted water to a boil. Add the fennel fronds, cooking for a few seconds, until just wilted. Transfer to a bowl of ice water and, once cold, drain. Melt the butter in a medium saucepan over medium heat. Add the diced fennel and potatoes and sweat until soft andtranslucent, about 15 minutes. Add 2 1⁄2 cups water and simmer for 25 minutes. Purée the cooked fennel and potatoes in a blender until smooth. Blend in the blanched fennel fronds and season with the salt. Pass the purée through a fine-mesh tamis and chill over ice.

To finish

Warm the fennel and potato purée in a small saucepan over low heat. carve the breasts off of the roasted ducks. slice into even pieces and brush with brown butter and season with fleur de sel. Put 2 duck sliceson a plate. spoon the fennel and potato purée onto the plate and garnish with the compressed peaches and peach confit and the tears. Finish with the duck sauce. Repeat with the remaining ingredients, to serve 8.

Dessert | Milk and Honey

Milk ice

31/4 cups milk

1/2 cup plus 1 tablespoon cream

1/2 cup plus 1 tablespoon powdered milk

1/3 cup sugar

2 tablespoons glucose syrup

1 teaspoon salt

Honey-oatmeal crumble

1/2 cup plus 2 tablespoons butter, softened

1/3 cup sugar

1/4 cup honey

1 teaspoon salt

1/2 teaspoon vanilla extract

1 cup plus 1 tablespoon flour

1/2 cup old-fashioned rolled oats

1/4 teaspoon baking soda

Honey brittle

1 cup sugar

1/4 cup butter

2 tablespoons honey

11/2 teaspoons salt

1/2 teaspoon baking soda

Dehydrated milk foam

2 cups milk

5 tablespoons glucose syrup

Method

Milk ice

In a small saucepan over medium-low heat, reduce 2 cups of the milk to 2/3 cup. Combine the reduced milk with the remaining ingredients in a blender and blend until smooth. Strain through a chinois then chill over an ice bath. Freeze the mixture in an ice cream machine. Note |store in the freezer for up to 1 month.

Honey-oatmeal crumble

Preheat the oven to 300°F. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, honey, salt, and vanilla. Add the flour, oats, and baking soda, mixing until just combined. Turn the dough out onto a piece of parchment paper and roll to 1/4 inch thick. Transfer to a rimmed baking sheet and bake until golden brown, about 15 minutes.Lower the oven temperature to 150°F and continue to dry for 30 minutes, checking the dough to make sure it does not get too dark. Cool to room temperature, and then break it into small pieces. store in an airtight container for up to 2 days.

Honey brittle

Line a 13 by 18-inch rimmed baking sheet with parchment paper. In a medium straight-sided sauté pan bring the sugar, butter, honey, and 1/4 cup water to a boil. Cook over medium-high heat to a light caramel, 2 to 3 minutes. Add the salt and baking soda and mix well. pour the brittle in a thin layer onto the prepared baking sheet. Allow to cool completely to room temperature, and then break into small pieces. store in an airtight container for up to 2 days.

Dehydrated milk foam

Preheat the oven to 150°F. Line a 9 by 13-inch rimmed baking sheet with acetate or a silicone baking mat. In a medium saucepan, heat the milk and glucose to just under a boil. Remove from the heat and froth with a hand blender. With a large spoon, scoop the foam onto the prepared baking sheet, discarding any liquid. Dry in the oven for 8 to 9 hours. Allow the foam to cool, and then break it into small pieces. Store in an airtight container for up to 2 days.

To finish

Buckwheat honey place a small amount of the dehydrated milk foam, honey brittle, and honey-oatmeal crumble in each of 4 small bowls. Spoon a large quenelle of milk ice on top. Drizzle lines ofbuckwheat honey across the top of the quenelle.

Find out more about Chef Humm in our exclusive ‘FOURty Seconds’ interview.