Friday, March 18, 2011
Am I Blue?/Treasure from the Larder
To end the week simply and cheesily: A lovely wedge of Ader Kase Reserve from Seymour Dairy Products over in eastern Wisconsin, Outagamie County. Salty, tangy, rich and creamy. Nice cheese. Accompanying, pickled crab and ramp chutney, a snap to make if you have the pickles.
Here's how you do the ramps.
And here the crabs.
We'll be back in the woods harvesting ramps again in no time. The crabs will be a bit longer. Pruning is on tap for this weekend; tapping is on tap, too, as it's maple syrup time.
Pickled Crab & Ramp Chutney
Makes one half-cup
Treasure from the larder. Excellent with a wedge of blue cheese at meal's end, as consort to a grilled cheese sandwich, or alongside pork any way.
5 or 6 pickled ramp bulbs, rinsed, cut in half the long way, sliced 1/4-inch thick (1/4 cup)
1 tablespoon canola or sunflower oil
4 or 5 pickled crabapples, cored and chopped, 1/2 cup
2 tablespoons liquid from the pickled crabapples
2 teaspoons liquid from the pickled ramps
Cook the ramps very gently, without browning, until they start to soften, four to five minutes. Add the rest of the ingredients, and simmer very gently, uncovered, stirring frequently, until the chutney thickens, three to five minutes. Remove to a small bowl, cool, cover, and refrigerate. Best if it sits for a few hours before serving.
Text and photo copyright 2011 by Brett Laidlaw