« Back to recipes

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

1. boil fruit for 2 minutes
2. add pectin/sugar mix, bring back to a boil
3. 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

1. combine arugula, turnips, radishes, apricots, onions in a mixing bowl
2. drizzle olive oil (enough to coat the greens)
3. season with salt and pepper
4. divide on four plates
5. garnish with chevre and sour cherry jam