Apple Salad

by Chef Carolyn Johnson

Serves 4

Ingredients

• 8 oz baby greens (kale, arugula, spinach)
• 1 cup sliced escarole
• 1 apple, thinly sliced
• 1⁄2 cup pickled apple (recipe below)
• 1⁄2 cup candied pecans (recipe below)
• 1⁄4 cup apple vinaigrette (recipe below)

Directions

1. Put greens, escarole, pecans and sliced apple in a large bowl. Season with salt, pepper and toss with the vinaigrette.
2. Arrange the pickles on top of the salad - in the bowl or on individual plates.

Candied Pecans

Ingredients

• 1 cup pecans
• 2 tablespoon vegetable oil
• 1⁄4 cup brown sugar
• 1⁄8 teaspoon cayenne
• 1⁄8 teaspoon cinnamon
• 1⁄2 teaspoon ground mustard
• Sea salt

Directions

1. Toast the pecans in a dry skillet until golden and fragrant. Remove to a bowl.
2. Melt the butter in the skillet, then add the rest of the ingredients. Cook until the sugar is
3. dissolved and the mixture is bubbling.
4. Add the pecans back to the skillet. Cook stirring constantly for 3-5 minutes, until the
5. nuts are well coated.
6. Pour out onto a greased sheet pan and sprinkle with sea salt.
7. When cool, break apart and store in an airtight container.

Pickled Apples

Ingredients

• 2 apples
• 1⁄2 cup cider
• 1⁄2 cup cider vinegar
• 1⁄4 cup water
• 1 small red beet, peeled and quartered
• 2 tablespoon sugar
• Pinch hrpf
• 1 tablespoon sliced ginger
• 1 teaspoon coriander seeds
• 1 teaspoon salt

Directions

1. Put all the ingredients, except for the apples in a non-reactive saucepan. Bring to a boil,
2. then let simmer for 10 minutes.
3. Peel and dice the apples, put them in a heat resistant and non-reactive container (such
4. as a mason jar). Pour the pickling liquid over the apples.
5. Let cool, ideally overnight - the pickles will be even better if you make them a day or two
6. ahead.

Roasted Pumpkin

Ingredients

• 1 pumpkin
• olive oil
• Fresh herbs
• 1 tablespoon honey
• Salt and pepper

Directions

1. Preheat oven to 350. Cut pumpkin in half and clean out the guts. Drizzle with oil and fill the hole you scooped the seeds out with herbs.
2. Wrap in tin foil and bake for 40 minutes or until fork tender.
3. Scoop out with spoon and season. Finish in pan with a little honey and butter.

Apple Vinaigrette

Ingredients

• 1⁄4 cup cider vinegar
• 1 tablespoon whole grain mustard
• 1 cup extra virgin olive oil
• Salt and pepper

Directions

1. Whisk together the mustard and vinegar with salt and pepper.
2. Slowly pour the oil into the mixture while whisking constantly, to make an emulsion.

Pan Roasted Duck Breast with Apples, Turnips and Barley

by Chef Carolyn Johnson

Ingredients

• 2 duck breasts, skin trimmed and scored
• 1 apple, peeled and cut into wedges
• 4 baby turnips, cut into wedges
• 1⁄4 cup sliced shallot (or onion)
• 4 sage leaves, chopped
• 1⁄2 cup dry hard cider
• 1 tablespoon butter
• 1 cup barley (see recipe below)

Directions

1. Cook the duck breasts, skin side down, in a heavy pan over med-low heat until the fat is
2. rendered out and the skin is crisp.
3. Turn the breast over and continue to cook for a few minutes, until medium rare.
4. Remove the duck from the pan and set aside to rest.
5. Turn the heat up to medium and add the apple and turnip wedges to the duck fat left
6. behind in the pan. Season with salt and pepper.
7. Cook the apples and turnips until golden on one side, flip and add the sliced shallot to
8. the pan.
9. When the apples, turnips and shallots are all golden, add the sage.
10. Deglaze the pan with the hard cider, stirring the apples and vegetables around and
11. scraping up the browned bits from the bottom of the pan. Add any accumulated juices
12. from the resting duck breasts.
13. Turn the heat off and swirl the butter in to finish the sauce.
14. Slice the duck and serve over the barley, spoon the apple mixture over the top.

Apple Barley

Ingredients

• 2 cups pearled barley
• 1 onion, minced
• 1 bay leaf
• 1 cup apple cider
• 3 cups chicken stock (or broth, or water)
• Salt & pepper
• 2 tablespoons chopped parsley
• 1 tablespoons butter

Directions

1. Melt the butter in a large saucepan. Add the onions and cook until translucent.
2. Add the barley, season with salt & pepper.
3. Add the cider, bay leaf and enough broth to cover the barley by half an inch.
4. Cook until tender, adding more liquid if the grains look to be getting dry.
5. Finish with the parsley.

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