2Honeycrisp apples, sliced in quarters, seeded and sliced thinly
8slices bacon, cooked and rough chopped into 1/2 to 1 inch pieces
½cupapple cider
2tbspbacon fat
1tspwhole grain mustard
2tbspolive oil
¼cupapple cider vinegar
1tspchopped thyme
1tbspminced chives
1tspkosher salt
Next steps
1large celery root
½tbspkosher salt
½cupheavy cream
Final steps
1Cameo apple, small diced, held in lemon juice with a pinch of salt.
2cupsfresh Dungeness crab meat
Zest of 1 lemon
2tbspchopped herbs: tarragon, chives and basil, mixed evenly
1tbspextra virgin olive oil
2heads red or yellow Belgian endive
1head radicchio
1cupmature arugula
½cuptoasted hazelnuts, slightly chopped
1
Mix the sugar and water together and bring to a simmer.
2
Cut Granny Smith apples in half around their middle and slowly poach them in the sugar solution on medium heat for 8 minutes.
3
Allow them to sit in this solution to cool. Remove the apples and large dice them. Discard the trim.
4
In a similar sauce pot, simmer the cider and vinegar until volume is reduced by half, add the mustard and shallots and reduce again for 2 minutes to cook the gas off the shallots.
5
Cool the mixture slightly, then whisk in bacon fat, olive oil, herbs and salt. Reserve for dressing the salad.
Section 2
6
Simmer the salt, celery root and cream until most of the cream has reduced and is almost dry.
7
Place ingredients in blender and puree. Adjust seasoning as needed.
Section 3
8
Toss the crab with herbs, oil, lemon and fresh small-diced apples, season as needed.
9
Build a salad with fresh apples, crab “salad,” bitter greens, a warm vinaigrette, toasted hazelnuts and the large-diced cooked apples.
2Honeycrisp apples, sliced in quarters, seeded and sliced thinly
8slices bacon, cooked and rough chopped into 1/2 to 1 inch pieces
½cupapple cider
2tbspbacon fat
1tspwhole grain mustard
2tbspolive oil
¼cupapple cider vinegar
1tspchopped thyme
1tbspminced chives
1tspkosher salt
Next steps
1large celery root
½tbspkosher salt
½cupheavy cream
Final steps
1Cameo apple, small diced, held in lemon juice with a pinch of salt.
2cupsfresh Dungeness crab meat
Zest of 1 lemon
2tbspchopped herbs: tarragon, chives and basil, mixed evenly
1tbspextra virgin olive oil
2heads red or yellow Belgian endive
1head radicchio
1cupmature arugula
½cuptoasted hazelnuts, slightly chopped
Directions
1
Mix the sugar and water together and bring to a simmer.
2
Cut Granny Smith apples in half around their middle and slowly poach them in the sugar solution on medium heat for 8 minutes.
3
Allow them to sit in this solution to cool. Remove the apples and large dice them. Discard the trim.
4
In a similar sauce pot, simmer the cider and vinegar until volume is reduced by half, add the mustard and shallots and reduce again for 2 minutes to cook the gas off the shallots.
5
Cool the mixture slightly, then whisk in bacon fat, olive oil, herbs and salt. Reserve for dressing the salad.
Section 2
6
Simmer the salt, celery root and cream until most of the cream has reduced and is almost dry.
7
Place ingredients in blender and puree. Adjust seasoning as needed.
Section 3
8
Toss the crab with herbs, oil, lemon and fresh small-diced apples, season as needed.
9
Build a salad with fresh apples, crab “salad,” bitter greens, a warm vinaigrette, toasted hazelnuts and the large-diced cooked apples.
Give him a bundle of travel, cocktails and inspiration to do more with our Father’s Day Package–a one-year subscription to 1859 Oregon’s Magazine, our summer road trip guide and cocktail recipes from local bartenders and distillers.
