Salmon Gravlox & Avocado Toast, Cashew Butter Toast and Grapefruit & Thyme Gin SpritzPosted:
Courtesy of Chef Chuck Kazmer of Troon North at the Four Seasons Resort in Scottsdale
Salmon Gravlox & Avocado Toast
1 tablespoon cumin seeds
2 tablespoons whole white peppercorns
1/2 cup kosher salt
1/2 cup granulated sugar
1/4 cup brown sugar
2 cups chopped dill
2 cups chopped parsley
1 teaspoon crushed red pepper
1 tablespoon finely grated lemon zest
3 tablespoons gin, Hendrick’s preferred
One 2-pound, center-cut, skin-on wild salmon fillet, pin bones removed
Bagels and cream cheese, blini or scrambled eggs, for serving
1.In a spice grinder, combine the cumin seeds and white peppercorns and pulse until finely ground. Transfer to a medium bowl and add the salt, both sugars, dill, parsley, crushed red pepper, lemon zest and aquavit. Mix well.
2.Place the salmon in a glass or ceramic dish, skin-side down. Spread the herb paste evenly over the fillet. Cover the dish tightly with plastic wrap and refrigerate until the fish feels firm and looks cured in the center, 2 to 3 days. The sides of the fillet will have the strongest flavor and driest texture.
Assemble Gravlox Salmon & Avocado Toast
Toasted Noble Bread
Scallion cream cheese spread
Grainy mustard honey sauce
Boiled egg slices
Cashew Butter Toast
need electricity for food processor/ blender
Cashews are a powerhouse of heart healthy fat, energy, and magnesium for bone health and calm nerves. They also help prevent gallstones! Also, chia seeds are a great source of fiber and Omega 3 fatty acid. They are full of fiber, protein, manganese, calcium, magnesium, phosphorus, zinc, potassium, and most of the carbs in them are fiber!
1 cup raw cashews
3 tablespoons chia seeds
1 tablespoon agave syrup
1/4 teaspoon sea salt
2 tablespoon melted coconut oil
1.Place the nuts and chia seeds into a blender and blend until fine.
2.Add the agave, salt and oil and blend until smooth, scraping sides as necessary.
1 1/2 cups water
2 cups white sugar
2 cups chopped dates
1/4 cup finely chopped walnuts
1/4 cup finely blancher almonds
3 tablespoon fresh lemon juice
1.Boil water in pan
2.Add the sugar and the cloves. Stir continuously until the water comes to a boil a second time.
3.Add the dates and turn the heat to low.
4.Stir continuously until the dates form a paste (usually takes 10 minutes).
5.Add the nuts and lemon juice and cook for 4 mintues on low heat.
6.Remove from heat and let cool.
7.Store in glass jars and refrigerate. (Note: if you plan to preserve jam, follow proper canning procedures.)
1 3/4 pounds oranges, 4 to 5 medium
1 lemon, zest finely grated and juiced
6 cups water
3 pounds plus 12 ounces sugar
1.Wash the oranges and lemon throroughly.
2.Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the oranges slices and cut them into quarters.
3.Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes.
4.Once boiling, reduce heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
Assemble Cashew Butter Toast, date jam, orange marmalade
Grapefruit & Thyme Gin Spritz
Grapefruit Thyme Spritz
1 sprig thyme
1 ounce gin
¼ ounce lime juice
¼ ounce lemon juice
1 ounce elderflower liquer
Top with prosecco
1.Muddle grapefruit and thyme.
2.Add ice, spirits & juice. Stir
3.Strain into coupe glass. Top with prosecco.
4.Garnish with thyme sprig and dried dehydrated grapefruit slice.