Chanterelle Toast with Goat Cheese, Parched Wheat, Pickled Red Onion + Arugula
2 pieces country loaf slices
1/2 cup Briar Rose goat cheese
1/4 cup toasted hazelnuts, chopped
1/4 cup parched wheat, cooked and marinated with olive oil
1/4 cup pickled chanterelles, or any pickled mushroom, chopped
1/8 cup pickled red onions
15 ground cherries, halved
10 sprigs of baby arugula
Drizzle bread slices with olive oil and toast or grill. Generously smear the goat cheese over each toast. Top with the remaining ingredients and finish with a sprinkle of flake salt and a drizzle of oil. Cut toast and enjoy!
2lbs. Golden chanterelle buttons, small and cleaned
16oz white wine vinegar
2 tablespoons mustard seeds
1 tablespoon fennel pollen, flowers
3 tablespoons kosher salt
Combine all ingredients except the chanterelles in a medium size pot and bring to a boil. Once pickle is to a boil add chanterelles, return pickle to a boil. Pour into a 32oz canning jar and seal. Best when can sit for a night or two or can be enjoyed right away.
Pomegranate Cranberry Punch with Rosemary
Prep time: 15 minutes
4 cups pomegranate juice
2 cups cranberry juice
1 bunch of rosemary
8-10 drops stevia
Combine the juices, stevia, and 2 sprigs of rosemary in a large bowl or carafe filled with ice. Mix vigorously to ensure that the drink is very cold and that rosemary is able to properly release its essential oils.
Fill glasses with ice and slide a small piece of rosemary down the side of the glass.
Serve the cold punch.
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