2014 Gravenstein Apple Fair cooking demonstrations

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Gravenstein Apple-Jalapeno Jam
with Burrata Cheese, Olive Oil & Crusty Bread
Jamil Peden, Woodfour Brewing Company
Serves 4

¼ cup            Gravenstein Apple-Jalapeño Jam (recipe below)
4 oz.              Burrata cheese (or fresh mozzarella or ricotta) 
1                   raw jalapeno, sliced very thinly
                    Alvarado Street sprouted sourdough baguette 
pinch             Maldon salt 
drizzle           extra virgin olive oil
pinch             Black pepper

To serve, grill or toast sliced Alvarado Street Bakery baguette, season with salt and drizzle with olive oil. Spread some jam on the bread. Tear the burrata and place about a quarter of it on top of jam. Season with Maldon salt and black pepper, put a slice of jalapeno on top, drizzle with a bit more oil and put it in your face.

Gravenstein Apple-Jalapeño Jam – makes about 2 cups
2½ lbs           Gravenstein apples (peeled, cored, rough chopped)
6 large          jalapeños (remove seeds and stems and finely dice)
¼ cup           apple cider vinegar
1 cup            water
1½ cups        sugar
½ cup           brown sugar
¼ tsp            salt
¼ tsp            cinnamon

In a heavy bottom pot add apples, jalapenos, vinegar and water and cook about 10 minutes over medium high heat, stirring frequently. Once the apples have fallen apart add remaining ingredients and cook over low heat, stirring occasionally about 20 minutes or until the consistency is desired.

Chill and set aside until ready to use.

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