Here are the recipes from our Holiday Open House provided by Chef Chris Greber of Provender. To learn more about what Chef Chris does, please visit www.provenderiowa.com.
Charred Cauliflower w Toasted Pine Nuts & Currants
1 head Cauliflower, cut into florets
8oz pine nuts(or sliced almonds), toasted
1/2 c currants(or any dried fruit)
1 bunch parsley, chopped finely
2 cloves garlic, minced
1 c Harvest Ultra Premium Olive Oil, divided
3/4 c Harvest balsamic vinegar
– Preheat oven to 450° and place baking sheet in oven while it preheats.
– Coat cauliflower with a couple tablespoons of of oil and two healthy pinches of sea salt. Carefully pour onto got baking sheet placing it back in the oven on the bottom rack. Do not disturb this pan for at least 6 minutes so it can caramelize.
– While cauliflower cooks, place vinegar in a small saucepan with garlic and currants. Bring to a light simmer over medium-heat, then remove from the heat. This will plump the dried fruit and allow the garlic to bloom a bit. Once it’s cooled a bit, add the parsley, toasted nuts, a bit of salt and pepper and all the oil. Stir to combine.
– Pour cauliflower in a serving bowl and spoon nut and currant oil over it.
Citrus Wheat Berry Salad
1 1/2 c wheat berries
1/2 c Cara-Cara Orange Vanilla white balsamic vinegar
2 Tbsp honey
1/2 c golden raisins
1/2 c currants
1/2 medium red onion, finely diced
3 stalks celery, finely diced
1/2 c lemon fused olive oil
1 Tbsp lemon zest
1 c almonds, roasted, roughly chopped
Handful parsley, finely chopped
Handful mint, finely chopped
– Put wheat berries in a saucepan and cover with water. Bring to a boil over medium-high heat, then turn down to low for a simmer. Cook for 45 minutes or until the wheat berries are soft but still toothy.
– While they cook, whisk vinegar, honey and dried fruit in a small saucepan. Bring to a boil then remove from the heat to allow them to steep.
– When wheat berries are done, drain off any excess water then pour them into a large bowl with red onion and celery. Toss with the oil and lemon zest, add vinegar mixture, almonds, parsley, mint, and season with sea salt and black pepper.
– Let it stand at room temperature for at least an hour to allow the flavors to soak and meld.
Sparkling Cider and Vinegar Poached Pears
5-7 ripe pears, pealed
1 750 ml bottle sparkling apple cider
2 c Harvest Cranberry-Pear white balsamic vinegar
1/2 c sugar
2 cinnamon sticks
– Place pears in stock pot with sugar and cinnamon sticks. Pour half of the bottle of cider and the 2 c vinegar over pears. If that doesn’t cover, add a bit more cider and water.
– Heat to just under a simmer. Liquid should not simmer.
– Cook for 30 minutes. Spoon out pears. You can add a bit of sugar to the liquid and reduce to a syrup if desired. Serve pears w mascarpone cheese or whip cream.