Recipes - Gravenstein Apple Fair 2016
Crisp Gravenstein Apple Salad with Jack's Applewood Bacon,
Marinated Summer Vegetables & Bellwether Ricotta
Chef Jack Herron, Eat It Make It Grow It
3 Gravenstein Apples (cored whole, and sliced very thin into rounds)
1 large lemon, juiced
1 pint cold water
Mix lemon juice and water, then add apple slices too soak for 15 minutes.
Next, drain water and lightly pat dry apple slices. Transfer apple slices to a dehydrator set to 145˚F, or spread out on a rack on top of a sheet tray, and place into convection oven at lowest temperature with convection fan blowing. Dehydrate for around 7 hours, or until crispy. These will get crispier as they cool and set.
½ pound sliced Applewood smoked bacon, cut into 1-inch pieces
Cook in a pan over low heat. Drain fat and set aside to cool.
¼ pound fresh beans, preferably haricot vert-style (if larger, clean and cut into 1 – 2-inch pieces)
3 ears fresh sweet corn, cleaned and kernel cut from cob
1 pt mixed heirloom cherry tomatoes, cut in half
1 cup Jack’s pear vinegar
1 Tbsp salt
7 black peppercorns
½ Tbsp fennel pollen
Place all the prepped veggies in a large bowl. Put the pear vinegar in a small pot with salt, peppercorns and fennel pollen. Bring to a simmer on high heat, remove from stove, and pour hot liquid over mixed veggies. Cover and place into refrigerator until cold.
1 cup Bellwether Farms ricotta cheese
To serve, put ricotta into a bowl.
Drain your marinated vegetables but reserve liquid. Add veggies to the bowl with ricotta along with a healthy serving of crispy bacon.
Garnish with your Crispy Apple Chips, which could also be used as a scoop.And if you really want to take it a notch further….. take that bacon fat and vinegar mixture you’ve reserved which will make a tasty vinaigrette dressing if whisked together. Enjoy!