Inside the Catalogue | Fall Gathering Menu

Pat the pork shoulder very dry using paper towels, then pierce the meat with a sharp paring knife a few times on each side. Season all over with the kosher salt, ensuring every side is covered. Allow the pork to sit at room temperature for at least 30 minutes, or ideally one hour. While the pork comes to room temperature, trim and quarter each fennel bulb, slice the onion into 8 wedges, and cut the head of the garlic in half crosswise. Set aside.

Preheat the oven to 275 degrees Fahrenheit. Pat the pork dry once more, then season all over with cracked pepper. Add the olive oil to a 3-quart dutch oven over medium heat. Once the oil begins to ripple, add the pork shoulder and sear each side until it develops a golden-brown crust, about 5-7 minutes per side. Once browned, remove from the dutch oven and set aside.

Add the prepared fennel, onion and garlicand season with a pinch of salt. Allow them to sear, undisturbed, until they develop a deep golden colour – about 5 minutes. Add the milk, then use a whisk to scrape up the browned bits on the bottom of the pot. Return the pork to the pot, along with any liquid on the plate. Add another pinch of kosher salt to the milk, along with the bay leaves and thyme. Using a knife or peeler, peel large strips of zest from the lemon, avoiding the white pith, and add the lemon zest to the pot as well. Transfer to the oven, leaving the pot uncovered.

Braise for 3 to 3 1/2 hours, or until the thickest park of the pork shoulder registers 145 degrees Fahrenheit, turning the pork shoulder once every hour. After braising, allow the pork to rest in the braising liquid for 15-30 minutes. Remove the sprigs of thyme, bay leaves, and lemon zest. Slice the pork and serve with caramelized, braised onion and fennel and the sauce from the braise.

Preheat the oven to 275° Fahrenheit. In a 9×9 baking dish or pie plate, add the tomatoes and sprinkle all over with the salt and pepper. Arrange the basil leaves all around the tomatoes, then pour the olive oil over the top.  

Transfer the dish to the oven and roast for 75 minutes, or until the tomatoes are split, tender, and soft. Remove from the oven and allow to cool for 15-20 minutes. Arrange the burrata in the dish, then serve with a sprinkle of flakey salt and fresh bread.  

This dish can be made up to 1 day ahead of time. To reheat, add back to a baking dish or pie plate and warm in a 300° oven for 15 minutes.

Grease and sugar a bundt pan and preheat the oven to 300° Fahrenheit. In a medium bowl, combine the flour, baking powder, hazelnuts, and salt. Set aside.

In the bowl of a large stand mixer fitted with a whisk attachment, add the sugar, sour cream, and browned butter. Whip on medium-high speed until the sugar has mostly dissolved and the mixture takes on a smooth consistency with a pale amber color—about 2 minutes. Add the eggs, one at a time, mixing each until fully combined. In total, this should take about 2 minutes.

Slowly add the flour mixture, about 1 cup at a time. Mix until there are no dry spots after each addition. This will take about 30 seconds on medium speed but take care not to overmix. Finally, add the boiling water and mix on medium-low speed until the mixture is combined. Transfer the cake to the oven and bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs. Allow the cake to cool in the pan for 20-30 minutes.

While the cake is cooling, make the caramel. Add the butter to a small saucepan over medium heat. Once melted, add the brown sugar and orange juice, whisking quickly to combine. Continue to cook, stirring constantly, until the caramel bubbles and then thickens, taking on a pale color. Add a pinch of salt, then remove from heat. Note that the caramel will continue to set up as it cools, so do not overcook.

Remove the cake from the pan and transfer to a wire rack over a plate. Pour the caramel in a cascade across the top of the cake, then sprinkle all over with additional ground hazelnuts. Transfer to a cake stand or serving platter and enjoy.

Notes

*To quickly grind your hazelnuts, add them to the bowl of a food processor and pulse until the mixture resembles coarse sand.