Butternut Squash Flan with Spinach and Fonduta Sauce

Flan:
1 lb. butternut squash pulp
6 eggs
1/2 cup onion, diced
2 cups heavy cream
3 tbs. olive oil
Salt and pepper to taste
Nutmeg
Nonstick baking spray
1/4 lb. grated Parmigiano Reggiano

Cut squash in half; bake at 300° for 45 minutes. Cool; scoop out pulp; pass through sieve. Sauté onions in olive oil. In a blender, puree squash and onion. Add Parmigiano; blend. Add eggs and nutmeg. Blend. Add heavy cream; blend for 2 minutes - medium speed. Mixture should be liquid but not thin. Season to taste. Spray individual molds with nonstick spray; fill. Bake at 300° in bain marie (water bath) for 40 minutes.

Spinach:
1 Tablespoon butter
1 lb. spinach leaves cleaned
2 garlic cloves, crushed
Salt and pepper to taste

Sauté garlic in butter; add spinach, season; braise until spinach is wilted.

Fonduta Sauce:
1/2 lb. Fontina cheese, cut into cubes
2 tablespoons butter
1 1/2 cups milk
3 egg yolks

Soak cheese in milk for 2 hours. Over double boiler, whisk cheese and milk. Add butter; whisk until mixture becomes smooth. Add egg yolks; whisk until mixture becomes smooth.

Line plates with fondata sauce; set spinach in center; place each flan on top of spinach; decorate with butternut squash chips (fried thin slices of fresh squash).

Granny Smith Apple Coffee Cake
3 Granny Smith apples
1 cup Canola oil
2 cups + 3 tablespoons sugar
4 eggs (or eggbeaters)
4 tsp. cinnamon
1/4 cup orange juice
3 cups flour
1 tablespoon real vanilla
3 teaspoon baking powder
1 tablespoon maple extract
1 teaspoon salt

Spray angle food pan with Pam. Peel, core, slice apples; combine with 3 tablespoons sugar and cinnamon. Set aside. Sift flour, remaining sugar, baking powder and salt into bowl. Make well; pour oil, eggs, orange juice, vanilla and maple extract into center; stir with wood spoon. Spoon 1/3 of mixture into pan. Then, ring 1/3 apples on top. Make sure apples are not too wet and don't touch pan sides. Repeat twice more.
Bake at 375° for 40 minutes. Cover with foil; bake 30 minutes more. Cool for 30 minutes before removing from pan. Freezes well.

Spiced Apple Ketchup

1/2 case Granny Smith apples, peeled, cored, chopped
1 lb. brown sugar
8 cloves
1 bottle malt vinegar
8 allspice berries
1/2 cup molasses
2 tablespoons coriander seed, crushed
1 stick cinnamon
1 tablespoon white pepper, crushed
½ hand crushed ginger
1 tablespoon cayenne
12 cardamom pods
2 tablespoons mustard powder

Combine all ingredients in thick-bottomed pot; simmer. After well simmered, blend with immersion blender (or mixer); strain through thick sieve. Continue cooking until thick. Reserve in plastic tub with lid; will keep for a month. The ketchup accents Chef Martin's grilled, double cut pork chops.