GRILLED ARCTIC CHAR WITH CABBAGE, RADISH, AND BACON
Chef Michael Anthony, Gramercy Tavern
1 cup onion, sliced thin
2 cloves garlic, sliced thin
4 cups cabbage, sliced
4 cups cabbage, sliced
1/4 cup white wine
1 teaspoon sugar
1/2 cup vegetable stock
2 tablespoons extra-virgin olive oil
white wine vinegar, to taste
salt and pepper, to taste
In a medium sauce pan, sweat onion and garlic with salt and prep over low to medium heat. Add the cabbage and continue to sweat for 5 minutes. Deglaze with white wine and reduce the liquid down until dry. Reduce the heat to low and add the vegetable stock. Cover the pan and cook for about 8 minutes, keeping an eye on the liquid level so it doesn't burn. Remove the lid and add sugar. Continue to cook the cabbage until completely tender, another 5 minutes or so. Add cabbage to a blender with extra-virgin olive oil. Add a few drops of white wine vinegar to taste. Pass puree through a sieve and set aside.
Pickled Mustard Seed
1 cup rice wine vinegar
1 cup sugar
1 cup water
1 teaspoon salt
1 cup mustard seeds
Bring all ingredients to a simmer. Simmer for five minutes.
Warm Cabbage Salad
4 slices of bacon
4 radishes, cooked and cut into quarters
1 medium size turnip, cut into wedges and cooked 2 cups Caraflex Cabbage, stems removed and cut into strips
1 ½ tablespoons pickled mustard seeds
Salt and Pepper, to taste
Lemon juice, to taste
In a large sauté pan, sweat the bacon on medium heat until golden brown. Remove and cut into small pieces. Add the cabbage and lightly sauté, about three minutes. Add the radish, turnips and pickled mustard seeds. Remove from heat and season with lemon juice, salt and pepper. Set aside.
Caraflex Cabbage Salad
1.5 cups Caraflex Cabbage, stems removed and cut into very thin strips
1/4 cup thinly sliced red onions
1 tablespoon Lindera Farms honey vinegar
3 tablespoons Extra-virgin olive oil
salt to taste
Add vinegar to a medium sized bowl, slowly whisk in olive oil. Add cabbage and onions. Toss with the vinaigrette.
Grill 4 filets of Arctic Char to desired temperature. Place Cabbage puree and warm cabbage salad with bacon in the middle of a dinner plate. Place Artic Char on top. Top with Caraflex Cabbage salad and garnish with a few sprigs of dill to garnish.
NORTH CAROLINA FLUKE, BEET ROOT, FARM EGG YOLK, BLACK TRUFFLE, HONEY VINEGAR, CHERVIL
Chef Joey Ward, Gunshow Atlanta
1 farm egg yolk
1 oz. black truffle oil
Juice of half a lemon
3 oz. fresh fluke (sliced thin)
5 local baby beets (scrubbed, sliced thin)
3 oz. Lindera Farms honey vinegar
1 bunch chervil (picked)
3 oz. grapeseed oil
.5 oz. Périgord truffle
Salt (to taste)
Mix egg yolk with truffle oil and lemon juice to create a loose dressing. Coat fish slices well with dressing.
Compress half of the sliced beets in a bag with vinegar at full pressure in a vacuum chamber. Open bag and drain vinegar (reserve).
In a microwave-safe bowl, wrap the remaining beet slices well with plastic wrap and microwave for 7 minutes, or until tender.
Place cooked beets into a blender and purée with vinegar. Let cool.
Blanch half of the chervil in boiling water quickly and shock in ice water. Squeeze the chervil dry and place into blender with grapeseed oil and purée. Drain mixture through a coffee filter and reserve chervil oil.
To plate, arrange the dressed fish into a circle. Grate truffle onto the fish using a microplane.
Cover with beet slices. In the center, place a spoon of the beet purée. Garnish with chervil leaves and oil.
James Marroquin, Sonoma
4 cups Blended oil 75/25
1 cup Lindera Farms honey vinegar
2 shallots finely minced
1- 1/2 Tablespoons Dijon mustard
2 Tablespoons kosher salt
1/2 teaspoon white pepper
In the blender add mustard, salt, pepper and vinegar.
Turn it on low/medium speed slowly add oil in a steady stream until it emulsifies.
Taste adjust seasoning if need and then add in shallots
BURNT HONEY VINAIGRETTE
Michael Rafidi, RN74 San Francisco
15g Burnt Cinnamon
5g Burnt Star Anise
200g Honey Vinaigrette
15g Fish Sauce
50g Brunoise shallot
10g Thyme, Picked
In a sauce pan caramelize the honey until almost burnt, then deglaze with honey vinegar, then add spices, cool down & add shallot, thyme & EVOO.
SPICEBUSH AND SORGHUM VINAIGRETTE
Bryan Voltaggio and Scott Muns, Volt Restaurant
2 tablespoons Sorghum
4 tablespoons Lindera Farms Spicebush Vinegar
1/8 teaspoon Spice mix (recipe follows, or use your favorite spice blend)
2 ounces Olive Oil
Salt to taste
In a small sauce pan combine the sorghum and the spice mix. Reduce by 1/2. Add the spicebush vinegar and reduce to a glaze. It should coat the back of a spoon. Allow to cool. Slowly whisk in the olive oil to emulsify. Season with salt
8 tablespoons coriander, 4 tablespoons fennel seed, 4 tablespoons black pepper, 4 tablespoons mustard seed, 2 tablespoons cumin, 8 juniper berries, 8 cloves, 8 allspice berries, 5 pieces star anise, 2 sticks of canella bark, 1 teaspoon dill seed, 1 teaspoon celery seed, 10 pieces of cardamom.
ELDERFLOWER CHESS PIE
Chef Tarver King, The Restaurant at Patowmack Farm
Brittle Bread Pie Crust
5.5 cups AP flour
0.5 cups sugar
1 teaspoon salt
1 teaspoon baking soda
8 ounces butter (cold)
1 lb mascarpone
Mix flour, butter, and mascarpone, then add the rest of the dry ingredients in mixer, then knead by hand. Chill in cooler before rolling out, then lay in a tart shell and bake at 350 for about 10-15 mins
Chess pie filling
225 grams organic cane sugar
12 grams all purpose flour
10 grams cornmeal
3 grams salt
150 grams melted butter
150 grams heavy cream
140 grams Lindera Farms Elderflower vinegar
30 grams St. Germain elderflower liqueur
Mix all dry. Whisk in butter. Whisk in eggs. Whisk in cream. Whisk in vinegar. Strain
Once the pie shell is cool pour in the filling. You might not need it all. I had to scale it down. Bake at 325f for about 10 mins until just set, with some slight give, taking care not to bake it too long. Allow to cool to room temperature before chilling. Slice it and destroy it.
WHITE CHOCOLATE PARFAIT, FIRST OF THE YEAR STRAWBERRIES, BUCKWHEAT
Chef Sean Brock, Chef Brian Baxter, Husk Nashville
White Chocolate Parfait
461g Heavy Cream
342g White Chocolate
139g Egg Yolks
287g Egg Whites
1tsp Cream of tartar
½ tsp Salt
(Whipped Cream) Whip the cream until firm peaks. Reserve in the refrigerator
(Zabaglione) Melt the white chocolate over a double boiler. Let cool slightly. While cooling place egg yolks, 111g of sugar and buttermilk in a bowl. Place over a double boiler and beat on medium speed until thick and almost doubled in volume. (scrape sides constantly). Remove from the heat, fold in the melted chocolate and reserve at room temperature.
(Meringue) Place the egg whites, remaining 111g sugar, cream of tartar and salt in a bowl and place over a double boiler. Beat on medium speed until light and glossy, about 3-4 minutes. Remove from heat and continue to whip until thick and cooled to room temp (about 5 minutes).
Fold the zabaglione into the meringue until no streaks remain. Then fold in the whipped cream in thirds. Spread onto a ½ sheet pan lined with plastic wrap and freeze overnight. Portion 3” x 3” portions and reserve in the freezer
8g Citric Acid
30g Strawberry Vinegar
1 Pinch Salt
Puree all ingredients until completely smooth. Pass through a chinios and spin in ice cream machine
66g Lindera Farms Elderflower Vinegar
56g Grand Marnier
1Tbl Orange Zest
Mix the elderflower vinegar, grand marnier and sugar. Heat slowly until the sugar just begins to melt. Don’t let get too hot. Fold in the orange zest and let cool
250g AP Flour
175g Buckwheat Flour
Pulse all ingredients in the robot coupe until a sandy texture is achieved. Bake at 325’F until golden brown. 12-15 minutes.
Place one piece of parfait in the center of a plate. Thinly slice strawberries and brush with the marinade. Shingle over the top of the parfait, allowing about ¾ inch of parfait still exposed. Cover 1/3 of the strawberries with the streusel. Add a quenelle of the sorbet and garnish with red vein sorrel.
CHILLED WHITE STONE OYSTERS, HEIRLOOM PEPPER MIGNONETTE, CHILI
Tim Ma, Kyirisan
Heirloom Pepper Mignonette
50g Lindera Farms Heirloom Pepper Vinegar
12g Shallot, minced
0.5g Freshly Cracked Bourbon Smoked Black Pepper Corns
Cry boil one cycle in a vac machine and pass through a chinois. Reserve Chilled
27g Chili Powder
27g Smoked Paprika
1c Vegetable Oil
Puree in a blender until it reached 67’c. Pass through a coffee filter and reserve.
Crust the rim of the oysters in Piment d’espelette, add 1 teaspoon mignonette to each oyster(or however much will fit without touching the chili crust on the rim).
Place a small pile of brunoise peppers (1/8 of a teaspoon) that have been lightly charred but still have some bite. Use a mix of heirloom peppers and a pepper with a hint of heat, such as poblanos.
Finish with a couple drops of the chili oil and serve immediately on ice.
Johnny Spero, Reverie
2 each heirloom tomato, color is not important
50 grams Lindera Farms Heirloom Pepper vinegar
20 grams water
5 grams salt
Place the tomatoes on a metal resting rack and using a torch one by one, completely char the skin until black, remove skin with a dry towel and place directly into an ice bath to ensure the tomatoes do not begin to turn mushy
Remove from ice bath and medium dice the tomatoes
Take vinegar, salt and water and whisk until salt is dissolved, combine into a small vacuum bag and compress with the tomatoes, allow to sit for an hour in the fridge
Strain, reserving the liquid
5 each heirloom tomatoes, again color is not important
12 grams salt
White soy to taste
2 sheets gelatin
Remove core from tomatoes, and rough chop
Place chopped tomatoes and salt in food processor and run until blended, does not need to be smooth
Pour tomatoes into a half hotel pan and freeze
Remove frozen tomato from hotel pan and allow to thaw over a perforated hotel pan and cheese cloth set into a deep solid hotel pan to catch the thawing liquid
Measure out 800 grams of reserved liquid, season with white soy and bloom 4 sheets of gelatin
Take a small amount of the tomato water and but in a sauce pot with bloomed gelatin and heat gently until melted and dissolved
Combine the gelatin mix with with remaining measured out tomato water and over an ice bath, allow to set occasionally running a small whisk to break up the gel
Season tomato with a small amount of the reserved marinating liquid and place inside a ring bowl set inside of a bowl
Top the tomato with dill and borage flowers, trout roe, and the broken tomato water
WILD ROSE VINAIGRETTE
Scott Muns, Pineapple and Pearls
1 oz. Lindera Farms Wild Rose Vinegar
1 oz. Granny Smith Apple Juice
1/3 oz. Meyer Lemon Juice
3 oz. Matsutake-infused rapeseed Oil, or a grassy extra-virgin olive oil
FOIE AND FLOWERS
Johnny Spero, Reverie
Salt Roasted Foie
1 lobe foie gras
160 grams egg whites
600 grams kosher salt
Allow foie to sit in cold whole milk for 24 hours. Remove from milk and pat dry, place in fridge until needed.
Whip egg whites in stand mixer until stiff peak, then in thirds, fold in kosher salt
On a half sheet tray with either parchment or silpat, use the salt meringue to build a base large enough to set the foie lobe on top
Place foie on salt meringue, then generously cover with remaining meringue, making sure to create a 1-1 1/2 inch thick crust covering the foie entirely
Place in preheated oven set at 375 degrees fahrenheit and cook for 15-20 minutes, remove and allow to rest for an additional 15-20 minutes
Gently break the salt meringue and move the foie to a cutting board to slice
VIRGINIA BERRY GASTRIQUE
50 grams red wine
50 grams granulated sugar
50 grams water
15 grams glucose
50 grams Lindera Farms Virginia Berry vinegar
Combine all the ingredients, except the vinegar, in a medium size pot and bring to a boil
Turn the heat down to medium and allow to reduce by 1/2 or until it has a think syrup like consistency
Turn of the heat and whisk in the vinegar so the flavor is not cooked out and allow to cool at room temperature
SOUR ORANGE MARMALADE
Michael Rafidi, RN74 San Francisco
250g Sour Orange Juice
500g Sour Orange Segments
250g Lindera Farms Ginger Vinegar
150g Sour Orange Peel (Julienne & blanched in water 3 times)
15g sea salt
5 sheets- bloomed gelatin sheets
Add all ingredients except the gelatin in to a sauce pot & simmer for about 2 hours or reduce 60%, making sure the sugars do not burnt on the sides & bottom of the pot.
Add the bloomed gelatin into the reduced jam & cool down immediately. Add the juice of about 1 sour orange at the end for freshness.
SHIMA AJI "CEVICHE"
Michael Castillo, Uchi Austin
This dish is by no means a traditional ceviche, but the dressing could easily be used for one. It uses the wild ginger vinegar as a base.
50 grams Lindera Wild Ginger Vinegar
5 grams blis barrel aged soy sauce
25 grams yuzu juice
10 grams shallot, minced
10 grams ginger, minced
10 grams cilantro stems
70 grams japanese cucumber, brunoise
Combine the ingredients. You can dress the fish to order or ahead of time if you want to use it as a more traditional ceviche.
The rest of the dish is pickled kumquat, local herbs from Hausbar Farms.
Michael Rafidi, RN74 San Francisco
250g Ramps, (whole & grilled)
100g Shallot, Sliced
200g Lindera Farms Ramp Vinegar
10g Dijon mustard
10g Jalapeno, Brunoise
2ea Lemon Zest, Microplaned
Grilled the Ramps whole, Then cool down, then chop & reserve. In a sauce pan, begin to caramelize the shallot. Add the sugar, vinegar, Dijon, jalapeno & lemon zest.
Reduce until 50%. Add the chopped ramp & continue until thick.
DUCK PASTRAMI SALAD
Michael Castillo, Uchi Austin
The dish has house made duck pastrami using korean chili, ginger, and coriander in the 4 day cure. The greens are all from Hausbar Farms. The greens are simply dressed with olive oil and lindera chamomile vinegar.
Beet and Blackberry Vinegar XO Puree
100 grams red beets, roasted in black berry vinegar
60 grams blackberries
90 grams Lindera Farms blackberry vinegar
50 grams house made xo sauce
To roast the beets, coat them with olive oil and salt. Place them in a pan and fill half way with blackberry vinegar (I used a bottle of the blackberry vin you sent plus some plain white to supplement so I would have enough to keep working with. But ideally, it would use straight blackberry vin.) Cover the pan with foil and roast at 350 for 1 hour or until tender. Combine the beets, with the remaining ingredients in a blender and puree until smooth.
BLACK SOY BEAN SALAD
This is basically a take on a three bean salad using organic soy beans from Next Step Produce, our soy sauce and black soy vinegar.
1 cup dry black soy beans
1 cup dry soy beans
1 poblano pepper, finely diced
1 jalapeno Pepper, finely diced
2 leek whites, finely diced
2 shallots, finely diced
2 cups shiitake caps, finely diced
4 tablespoons Lindera Farms Soy Sauce
2 tablespoons Lindera Farms Black Soy vinegar
3 tablespoons good extra Virgin olive oil
8 cups vegetable stock
Before beginning, allow the black and white soy beans to soak in double their volume of water, separately. Beans should look mostly rehydrated before cooking.
In separate pots, cook the beans with the vegetable stock and some salt to season, until tender. Remove and allow to cool, while reserving some of the cooking liquid
Begin by sweating and slightly caramelizing the shiitake mushrooms. Deglaze with the cooking liquid from the beans., repeat the process with the peppers, shallots and leeks together, this time deglazing with the soy sauce. Allow too cool.
To finish, mix the olive oil, the vinegar, the shiitakes and veggies, and the beans altogether. Allow to marinate for at least 1 hour before serving. Should be served nearly at room temperature.
VIOLET SWEET POTATO PIE WITH MULLED CIDER WHIPPED CREAM
Violet Sweet Potato Pie
(makes one pie)
2 mid-sized purple sweet potatoes (roughly 1.5 lbs total)
4 oz butter
1 tsp clover
1 tsp cardamom
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp coriander
1/2 tsp allspice
1 tsp salt
4 Tbsp sugar
4 Tbsp Purple Sweet Potato Vinegar
one pie crust (make your own, or buy one, your call)
Season water to boil potatoes with additional salt and sugar. Peel and cut the sweet potatoes into thick, evenly sized chunks and place in water to boil until thoroughly cooked. Remove and allow to cool to room temperature. Place the sugar, salt, ground spices, and 3 oz of the vinegar into a pot and bring to a simmer, then allow to cool before adding the final oz of vinegar. Melt the butter. Add the Potatoes, Vinegar Syrup and eggs to a blender or food processor and blend until completely smooth. While mixing; incorporate the melted butter slowly to emulsify. Pour the mixture into a pie crust and cook at 350F for 15 minutes. Remove and cool for ~3-5 hours to set.
Serve to bewildered guests wondering “Why is that pie purple!?”
Mulled Cider Whipped Cream
3 Tbsp Applejack vinegar
1 Tbsp sugar
1/2 tsp ground cloves
1/2 tsp ginger
1/2 tsp cardamom
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp coriander
1/2 tsp allspice
1.5 cups cold heavy cream
Add 2 tbsp of the applejack vinegar and 1 tbsp of sugar to a small sauce pan with the dried spices and bring up to a simmer before removing from heat and allowing to cool. Mix the syrup, with the remaining tbsp of applejack vinegar, then mix in with the cold cream. Whip until thoroughly aerated. Chill before serving.
JOSE ANDRES SALAD
3 Large Heirloom Tomatoes
4 or 5 strawberries
2 tbsp Extra Virgin Olive Oil
6 large basil leaves
1 Large ripe avocado
¼ cup extra virgin olive oil
2 tbsp pomegranate molasses
3 tbsp Persimmon Vinegar
Fresh cracked black pepper to taste
Have a large pot of boiling water and a large ice bath standing by.
Cut out the top part of the core from the tomatoes, flip them over, slice a cross into the bottom of the tomatoes.
Place tomatoes into boiling water for about 3 seconds, then remove with a slotted spoon and place them into an ice bath to chill for about 15 seconds.
Once tomatoes have chilled, peel them (starting from the bottom where the cross is). Cut into quarters and set aside.
Peel the strawberries using a paring knife, and cut the tops off.
Place your pan on a burner over medium heat and drizzle the extra virgin olive oil onto the pan. Once the oil is hot, place the strawberries in the pan. Cook both sides for about 30 seconds each, remove from pan and set aside.
Peel your avocado and slice into two halves - you only need one half for the salad, set the other aside (or eat it while assembling the salad like I do). Place the half you’ll be using for the salad in the middle of the plate, pit side down.
Spread the peeled/quartered tomatoes along the outer rim of the plate, evenly spaced. Add the strawberries in between the tomatoes and the avocado.
Make the dressing: add EVOO, pomegranate molasses, black pepper, and Persimmon vinegar to the bowl. Whisk until thoroughly combined.
Drizzle the dressing over the plate. Top with basil leaves, and add a few more cracks of black pepper.
SOUS VIDE PULLED PORK
Set the temperature on your immersion circulator to 165°F / 74ºC and place it inside a large pot of water. While the water heats up, rub the Heirloom Pepper salt onto the pork shoulder, then toss it into a large zipper-lock/vacuum sealable bag. Splash in the BBQ sauce as well.
Seal the bag with a vacuum sealer, or use the displacement method if you’re using a zipper-lock bag. Drop your sealed pork into the water bath, set a timer for 18 to 24 hours, and maybe have some wine while you contemplate the state of the world right now.
Once the pork is finished, remove the bag from the water and place the pork in a separate bowl (without the cooking liquid). Pull the pork apart, toss half the cooking liquid back into the pork (or all of it - we won’t judge), and you’re done!
PEACH AND KALE SLAW
1 ½ cups shredded kale (preferably tuscan)
1 cup shredded purple cabbage
1 cup thin sliced cucumber (peeled and seeded)
¼ cup chopped green onion
2 thin sliced peaches
3 tbsp Olive Oil Vinaigrette
Add all ingredients besides peaches and vinaigrette into a large bowl and toss together.
Splash in the vinaigrette and massage into the kale and cabbage for a couple minutes.
Add in peaches, and toss again.
VIRGINIA APPLE CAPRESE
8 medium or large apples of different varieties
2 bunches of sage, marjoram, and oregano
1 lb Applewood Smoked Buffalo Mozzarella
Sea salt (to finish)
⅓ cup canola oil
3 tbsp Extra Virgin Olive Oil
¼ cup Applejack Vinegar
For the apples: Preheat an oven to 350°F. Slice the apples from the sides into ⅓ inch - ½ inch slices. Brush the slices with extra virgin olive oil and season with sea salt. Bake for 5 - 8 minutes, or until semi-firm, mimicking the texture of a ripe tomato. Allow slices to cool to room temperature and season to taste.
For the fried herbs: Heat canola oil to 350°F and add most of the herbs in small batches, frying until bubbling has died down. Remove with a strainer and dry on paper towels before seasoning. Set aside a small sprig of each herb for garnish.
To plate: Slice the mozzarella into ⅓ inch - ½ inch slices, similar to the apples. Salt and season the mozzarella with olive oil and Applejack Vinegar. Add alternating slices of the apples and the mozzarella, dressing with the Applejack Vinegar and the fried herbs. Top with the fresh herbs.
SWEET N’ SOUR SAUCE
100ml Persimmon and Aji Dulce syrup
3 ½ tbsp butter
1 sprig of thyme
½ crushed garlic clove
¼ tsp salt
Combine all ingredients in a saucepan. Bring them to a boil, whisk together until combined, kill the heat, and you’re done!
GRILLED PLUM PORK RIBS
3 lbs pork baby back ribs, halved
¼ cup ginger, thinly sliced
2 spring onions, coarsely chopped
250 ml sake
160 ml soy sauce
½ cup baker’s sugar
¼ cup Plum Vinegar
½ cup baby shiso (firmly packed)
¼ cup sea salt flakes
Combine ribs, ginger and onion in a large saucepan over low-medium heat, add enough water to just cover and simmer until ribs are tender (should take 2 hours). Remove the ribs with a slotted spoon, discard the liquid, and set aside to cool. When cool enough to handle, cut into single ribs.
Bring sake, soy sauce, mirin, sugar and umeboshi plum vinegar to the simmer in a wide saucepan over medium heat. Add ribs, reduce heat to low and cook until ribs are very tender and sauce is thick (18-20 minutes).
Preheat the oven to 320 F. Scatter shiso over a baking tray and dry in the oven until crisp (should take about 6 - 8 minutes), then coarsely crush with sea salt using a mortar and pestle.
Serve ribs hot scattered with shiso salt, and pair with sake or beer.
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