yields 1 qt
3 spring onions shaved thin
1 sprig of thyme
1 tsp fennel seed
1 tsp coriander
1 tsp black pepper
1 bay leaf
1.5 cups champagne vinegar
1.5 cups h20
1/4 cup sugar
2 Tbls kosher salt
Method
- in a 1 qt mason jar put onions herbs and spices and set aside. Bring vinegar, water, salt and sugar to a boil and let sit for about an hour to cool down. Once the liquid has cooled down pour it into the mason jar and seal tight, a funnel is very useful for this step. The onions can be served one hour later, but will be best if allowed to sit overnight. They will keep for one month in the refrigerator.
- Excellent on a burger or grilled items.
Spring Onion Jam
yields 2‐3 cups
6 to 8 spring onions (small dice)
1 tsp red pepper flake
1/2 Tbl crushed juniper berries
tbl fresh thyme leaves
1 cup sugar
2 cups sherry vinegar
1/2 cup water
salt and pepper to taste
Method
- in a large sauté pan place sugar and water and turn heat on medium high and start cooking the water out of the sugar as to caramelize the sugar. Once the sugar has an amber color, add your vinegar and onions along with spices and salt and pepper. Cook for about 20 min on med heat till the liquid has cooked out and you are left with a pan of well coated onions. Spread into a pan or cookie sheet and allow onions to cool completely before putting in a jar.
- This is wonderful on sandwiches, burgers, sausages, grilled chicken or just on a spoon!
Sweet Onion Cream Puree
Serves 4
4 spring onions sliced
2 tbl unsalted butter
1/4 cup dry white wine
1 1/2 cups of local cream
salt & pepper
Method
- melt your butter in a pan large enough to hold the 4 sliced onions. Once the butter has melted and is frothy, but not brown, you can then add the onions and a pinch of kosher salt and cook them over low heat for about 3 to 4 min. After about 3 or 4 min, you can then add the white wine to the pan.
- Continue cooking for another 4 to 5 min, at this point the wine should have cooked most of the way out.
- Add a tsp of black pepper and another pinch of salt and add the local cream to the pan and cook for about 10 ‐12 min covered till the onions are tender. Now that the onions are cooked, transfer contents of the pan to a blender and blend till smooth.
- Served with Cherry Sausage from SPOTTED TROTTER
Summer Squash Slaw
Yields 4 to 6 servings
2 med summer squash of your choice julienned
1 lemon
1 tbl extra virgin olive oil
herbs
salt & pepper
Method
- take your julienned squash and place in a med mixing bowl, to that add the juice of half a lemon and about 1 tbl of evo and your choice of fresh summer herbs such as basil, thyme, parsley, or chives and kosher salt and black pepper to taste.
