Pickled Ramps

April 20th, 2012 § 0 comments § permalink

Makes 1 pound of pickled ramps

Ingredients

1 cup white vinegar
½ cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
2 tablespoons salt
1 teaspoon of each of mustard seeds, coriander, pink peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 sprig of fresh thyme
¼ cup fresh parsley leaves
3 tablespoons fresh mint leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only with a hint of green tops)

Directions

In large mixing bowl whisk together vinegar, white wine, mustard, sugar, salt and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and then place in the brine. Store in a jar or plastic container and refrigerate for 3-5 days.

Quick Pickled Red Onions

April 9th, 2012 § 0 comments § permalink

Makes approximately 3 cups of pickled onions

Ingredients

1½ cups water (boiling)
1½ cups citrus champagne vinegar (can substitute regular vinegar)
1 tablespoon salt
¼ cup tablespoon sugar
2 teaspoons cumin seeds
Zest of 1 lime
Juice of 2 limes
4 medium red onions, sliced thin
½ cup fresh cilantro leaves

Directions

Shake together all ingredients except the red onions and lime juice until the sugar and salt melt and are incorporated fully. Add the onions and the lime juice and stir well, making sure that the onions are fully submerged in the liquid. Cover tightly with a lid and let stand while the mixture cools. (This cooling process will also partially cook the onions). Once cool, add the cilantro leaves and refrigerate for about 6 hours before serving.

*Store in an airtight container in the refrigerator for up to two weeks.

Ramptini

April 26th, 2011 § 0 comments § permalink

Makes one cocktail

INGREDIENTS

2 ounces gin
1 ounce dry vermouth
½ ounce pickled ramp juice
Ice
Pickled ramps (recipe follows)

DIRECTIONS

Shaken: In a shaker combine the gin, vermouth, and ramp juice and ice, shake vigorously. Strain into a martini glass and garnish with pickled ramp.

Stirred: In a large glass filled with ice, combine the gin, vermouth, and ramp juice stir gently. Strain into a martini glass and garnish with pickled ramps.

Pickled Ramps

Makes 1 pound of pickled ramps

INGREDIENTS

1 cup white vinegar
1 cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
1 tablespoon salt
1 teaspoon of each of the following: mustard seeds, coriander, peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 spring of thyme
¼ cup fresh parsley leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only-with a hint of green tops)

DIRECTIONS

In a large mixing bowl whisk together vinegar, wine, salt, mustard, sugar, and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and place in the brine. Place the ramps and the brine in a jar or a plastic container refrigerated for 3-5 days.

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