This recipe was created for Club House for Chefs in collaboration with Humber College’s Iron Chef Competitions Team 7: Sarah Hoebeke, Mihali Patel, Amanda Hadfield and Marco Discullio.
For the Beet Corn Cake: Preheat oven to 400 degrees Fahrenheit. Grease 6 or 12 holes in the muffin tin. Line with square of parchment paper with ends overflowing out of top. Put corn kernels and shallots, and garlic in food processor. pulse for 3-4 seconds. Add Club House Fennel Seeds, Club House Cumin, ground, Club House Celery Seeds, Club House Tarragon Leaves, baking powder, butter, and egg yolks with Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground to taste. Transfer to a medium bowl. Fold in flour. Set mixture aside. In a new bowl, whisk egg whites to form stiff peaks. Fold in a third of egg whites. Once incorporated, mix in other thirds one at a time. Divide mixture into holes in the muffin tin and insert a chunk of feta in each about halfway into each mixture. Bake for 25-40 minutes until cakes have risen and are golden. Set for 10 minutes.
For the Lime Mayo: Whisk together egg yolks, and French’s Dijon Mustard together. Slowly emulsify the oil into the egg mixture. Season with Club House Sea Salt, French Mediterranean and add lime juice and zest to mixture
For the Beet Slaw: Cut up beets julienne. Mix in pot sugar, vinegar, Club House Mustard Powder. Heat mixture until just simmering. Cover vegetables in mixture. Seal vegetables in mixture (vacuum pack).
For the Roasted Squash Puree: Cut squash in half and brush olive oil, Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground on face of squash. place on baking tray facing up. Roast squash in 450 degrees Fahrenheit oven for about 30 minutes until soft. Scoop out squash and place in blender with the rest of ingredients. Pulse until smooth.
For Serving: In a skillet, on a bed of roasted squash puree, place beet corn cake and top with beet slaw and roasted squash puree.
