Sour Cherry Basil Jam
Paul Virant - Vie
Western Springs, IL
Chef demonstration
Salads
Summer
Chef Paul Virant made this during a chef demo on July 22nd, 2009 using Kinnikinnick farm arugula, hakuri turnips, easter egg radishes, Klug Farm apricots and sour cherries, Prairie Fruits Farm fresh chevre
Ingredients
- 1lb sour cherries, pitted
- 1cup sugar
- ½ lemon, juice
- ¼ oz powdered pectin + 1T sugar
- 4oz basil, chopped
- -bring cherries, 1c sugar and lemon to a boil
Method
- boil fruit for 2 minutes
- add pectin/sugar mix, bring back to a boil
- boil one minute, add basil, reserve
To Finish
(serves four)
- 4oz arugula
- 1 cup salad turnips, thinly sliced
- 1 cup radishes, thinly sliced
- 1 cup apricot, slices
- 1 sweet onion, thinly sliced
- Extra virgin olive oil
- ½ cup fresh chevre
- Salt and pepper
- Sour cherry jam
Method
- combine arugula, turnips, radishes, apricots, onions in a mixing bowl
- drizzle olive oil (enough to coat the greens)
- season with salt and pepper
- divide on four plates
- garnish with chevre and sour cherry jam