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Recipes - Gravenstein Apple Fair 2016 Gravenstein Apple and Brie Soup with Basil Oil Chef Thomas Schmidt, John Ash & Co. Serves 10 - 12 1               sweet onion, peeled and sliced thinly 5 stalks      celery, leaves removed, cleaned and sliced thinly 2 Tbsp       EVOO 8               Gravenstein apples, peeled, cored and sliced 2 qts          vegetable stock 2 cups       heavy cream                 lemon juice and salt 1 lb           Marin Rouge et Noir brie style cheese Sauté the onions, celery and apples Bring together and sauté with the olive oil until soft. Add vegetable stock. to boil and then reduce heat to a simmer. Simmer for 15 minutes. Puree in mixer and return to pot. Add cream and bring to boil. Cut brie into 1” pieces and add to soup. Mix until melted then strain through a china cap. Adjust flavor with lemon and salt. Serve hot. I serve with spicy candied walnuts and herb oil (recipes on reverse.) Spicy candied nuts 1 cup        chopped nuts Toast for about 7 minutes at 300˚F. Transfer to bowl and add maple syrup until lightly sweet and salt to bring out the flavor. Pinch of cayenne to spice it up. Sugar to give it a nice sugary crunch. Back on a sheet pan and in oven till toasted and candied, not long (5-7 minutes.) Herb oil 1 cup        chopped and packed of the herb you want (basil, chive, parsley, tarragon, etc.) Handful      spinach for more color 1½ cup      olive oil 2 tsp          salt Blanch herbs with spinach for 15 seconds in heavily salted boiling water. Transfer immediately to ice water bath to get as cold as possible as quick as you can. Drain and squeeze out all water. Chop. Put in blender and add ½ cup olive oil. Blend on high and add 1 cup more oil . Blend for 30 seconds on high. Add 2 teaspoons salt and blend 5 seconds more. Let sit for 2 hours. Let slowly strain through at least 4 layers of cheese cloth into clean bowl. Kept in fridge, will hold 2 weeks.