Blackberry Peppercorn+Rosemary Pan Seared Salmon
4 salmon filets
1/2 cup 18.21 Blackberry Peppercorn Shrub
Juice from 1 /2 of a lemon
2 Tsp Sea Salt
2 tsp Garlic powder
3-4 rosemary sprigs
1/2 cup blackberries (slightly smushed)
2 Tbsp Olive oil
Add all ingredients, except salmon, blackberries and olive oil to a small bowl and whisk together.
Pat salmon dry. Add to baking dish, skin side down and pour mixture over salmon.
Refrigerate for 1 hour.
Add olive to large pan and heat for a minute. Add salmon to hot oil and cook for 3-4 minutes on medium high heat. Flip salmon over and add blackberries to pan. Cook for another 3-4 minutes. Serve immediately. Scoop any sauce left in pan and blackberries over salmon and garnish with rosemary.
Best served with pan roasted Brussel sprouts or charred green beans
Spiced Pear+Apple Cardamom Pie
DOUGH:
2 1/2 Cups Flour
1/4 cup Sugar
1 tsp salt
1 1/2 sticks cold butter (diced into cubes)
1 Egg
4 Tbsp Cold Water
Mix all dry ingredients in a food processor and pulse
Mix in cubes of butter 2 at a time, gently pulsing until mixture resembles cornmeal.
Beat the egg and water together, then add to the dough mixture, gently pulse. If mix is dry, add an additional tbsp of cold water
Divide the dough in half. Shape into 2 disks, wrap in plastic wrap and refrigerate for an hour
FILLING:
4-5 Apples. A mixture of Gala, Granny Smith, Fiji and Golden Delicious
3-4 Pears (Preferably Bartlett or Bosc)
1 Lemon (zested+juiced)
1/2 cup 18.21 Apple Cardamom Shrub
1/4 cup granulated sugar
1/4 cup brown sugar
1 Tbsp Vanilla extract
1/2 stick butter
1/4 cup flour
1 tsp cinnamon, nutmeg, sea salt, ground ginger and ground allspice
Peel, core and chop apples and pears into 1/2 slices or cubes. Squeeze juice from 1 lemon over apples, Add sugar, shrub, and spices. Toss everything together and let sit for 10-15 minutes.
Melt butter in large skillet and add fruit mixture. Simmer on low medium heat for 10 minutes, til the fruit softens and liquid reduces by half. Add lemon zest and vanilla. Stir in flour to mixture and remove from heat. Let cool.
Dust countertop with flour. Roll out disks to 12” round. Roll first disk around a rolling pin and transfer to a 9” pie pan. Trim edges so it hangs over about 1/2 inch. Fill the crust with pie filling. Cut the remaining disk into 1/4”-1/2” wide slices. Lay the slices over pie and criss cross over one another to make a lattice pattern. Trim the edges. Refrigerate for 20-30 minutes. Preheat oven to 400. Brush top of pie with egg wash. Bake for 40-45 minutes or until the top is golden brown. Serve warm