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Salmon Gravlox & Avocado Toast, Cashew Butter Toast and Grapefruit & Thyme Gin Spritz


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
Sliced gravlox
Sliced avocado
Toasted Noble Bread
Scallion cream cheese spread
Grainy mustard honey sauce
Boiled egg slices
Dill sprigs

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. 

Date Jam
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.)

Orange Marmalade
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
Cashew butter
Date Jam 
Orange Marmalade
Mint leaves

Grapefruit & Thyme Gin Spritz
Grapefruit Thyme Spritz
¼ grapefruit
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.

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