There is something so lovely about heavy cream, butter, and cheese all melted together and cooked down to form a wonderous sauce. Throw in some mushrooms, shallots, Madeira, brandy, white wine, and you've got the sauce I made in class today. Delicious.
The sauce was layered between Johnnycakes-- which are cornmeal pancakes but firmer, more savory, and smaller than breakfast pancakes. The hearty corn and delicate mushrooms played very nicely together as their contrasting textures heightened eachother's crunchy and silky characteristics, respectively.
Acorn squash was quartered, brushed with melted butter and sprinkled with maple sugar, then baked at 350° for about 45 minutes. 1/2 inch green bean pieces and corn kernals were tossed in butter, seasoned with salt and pepper and spooned over the sqauash. Toasted pumpkin seeds, chopped parsley, and chopped chive were the final garnish.
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