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WILD RICE HAM “CRÊPES”, CHANTERELLES, KNOB ONIONS, UPLANDS CHEESE CREAM, MAPLE

WILD RICE HAM “CRÊPES”, CHANTERELLES, KNOB ONIONS, UPLANDS CHEESE CREAM, MAPLE

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Ingredients

Adjust Servings:
1 small onion small dice
2 tablespoons Butter
1.5 cups wild rice rinsed and dried
3 cups chicken or veg stock
1 cup apple cider
12-16 ounces smoked (heritage?) ham
8 ounces fresh chanterelle mushrooms washed, dried well
1 shallot minced
1/4 cup White Wine
1/2 cup Chicken Stock or water
2 tablespoons natural vegetable oil canola, sunflower, etc
1 cup heavy cream
8 ounces Knob onions washed well and bulbs separated from greens
2 cups grated Uplands cheese or local Gruyere-like cheese
1/3 cup pecan pieces toasted
1-2 firm apples peeled and 1/4
1 tablespoon fresh parsley chopped
1 tablespoon fresh chives minced
4 farm eggs fried
real maple syrup
Salt
white pepper
Features:
  • Gluten Free
  • Serves 4
  • Medium

Ingredients

Directions

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  1. Combine chicken stock and cider, bring to a boil and reserve hot.
  2. Melt butter in medium saucepan and sauté onion until soft but not colored.
  3. Add rice and stir until grains uniformly coated with fat.
  4. Add hot stock/cider mixture, boil, then cover and (barely) simmer 25”-60” (depending on specific rice) until grains just tender to the bite. Reserve.
  5. In another hot pan, add vegetable oil then minced shallot and mushrooms.
  6. Season generously and cook 2-3 minutes until mushrooms soften and release liquid.
  7. Reduce liquid completely then add wine.
  8. Again reduce liquid completely.
  9. Add stock, boil then reduce until 2 tablespoons liquid remain. Reserve.
  10. Chop (white only) onion bulbs to ¼” pieces. Combine with cream and boil.
  11. Reduce to low then cook about 25” until ramps soften. Add pinch salt.
  12. Use stick blender to emulsify until completely smooth, then add cheese.

NOTE: Everything until this point can be done day ahead.

  1. Make “stuffing”: roughly chop chanterelles and combine with cooked rice, apples, parsley, chives and pecans. Season to taste.
  2. Roll ham slices around stuffing as if rolling a burritos, 1”-1.5” diameter.
  3. Nestle tubes side-by-side in buttered mold(s).
  4. Nappe onion-cheese cream atop and place in 350 oven for 10-15 minutes, until warmed through.
  5. While in oven, lightly oil and season onion tops and wilt over open flame. Fry eggs.
  6. If necessary, finish rolls under broiler to lightly gratinee them before placing wilted greens and eggs atop.
  7. Finish with cracked pepper and drizzle of pure maple syrup.

Bruce Sherman

As Chef and Partner at Lincoln Park’s North Pond, Sherman utilizes influences he picked up in Paris, Southeast Asia and London to produce his award-winning, seasonal French-American cuisine. Sherman was honored by Food & Wine as one of America’s “Best New Chefs” of 2003; in 2012 was named “Best Chef” in the Great Lakes region by the esteemed James Beard Foundation, an award for which he was nominated five consecutive years prior to winning. In 2008, Share Our Strength named him “Most Sustainable Chef” at the Chicago Taste of the Nation event and later that year he accepted the term position as National Board Chair of Chefs Collaborative; he was also a founding board member of Green City Market, Chicago’s only year-round sustainable market. North Pond was honoured with a Michelin star in 2014 and has maintained it every year since, including 2018.

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