This artisanal recipe comes from the kind person from the Farmer’s Market on Big Island, who shared it with me. Very grateful to him! I make Sakura Boshi on a regular basis now, and this snack brings back my best memories on the Island. Great paired with IPA.
Allium tricoccum — commonly known as ramp, ramps, spring onion, ramson, wild leek, wood leek, and wild garlic — is a North American species of wild onion widespread across eastern Canada and the eastern United States. It is similar to better known in Texas chives, but with more delicate and intriguing flavor profile. I often use ramps as a flavoring ingredient for my tasting events and catering. French omelets with ramps are admired and remembered by everybody who tasted them. Green ramps paste adorns fresh pasta, risotto, soups, beans — they become unforgettable. Ramps compound butter is another hit, as well as pickled ramps served with roasted or grilled meats and poultry.
The idea of Cowboy Peach & Pecan Leather comes from my childhood delicacy. It’s a natural fruit-n-nut snack popular in Georgia (ჩურჩხელა — Churchkhella). The main idea is to use what is locally plentiful and in season. In Central Texas, they are pecans and peaches. Unlike grape juice, 1 gallon of peach puree needs only 4 tablespoon of corn starch and 2-3 minutes of boiling to become thick enough for dipping.
15 minutes one evening, 20 minutes next morning, 30 minutes in the evening, and you serve a light dinner at the end of your busy day in the office. With a glass of nice red wine. Perfect. This gluten-free and egg-free crust is perfect for many diets. The ingredients are dehydrated butternut squash, pecans, parmesan cheese, and seasonings. Now, what if we use other dehydrated vegetables?…