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Ingredients Jump to Instructions ↓

  1. For the quince jam:

  2. 1 quince , grated

  3. 3/4 cup sugar

  4. 1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise

  5. Finely grated zest and juice of 1 lemon For the shallot-truffle honey glaze:

  6. 2 tablespoons unsalted butter

  7. 5 shallot s, minced

  8. 3 tablespoons packed light brown sugar

  9. 2 tablespoons Champagne vinegar

  10. 4 tablespoons honey

  11. 1 teaspoon truffle oil For the salmon:

  12. 2 tablespoons vegetable oil

  13. Fine sea salt to taste

  14. Freshly ground black pepper to taste

  15. 10 ounces Scottish salmon , skin removed For the lump crab and green apple risotto:

  16. 1 cup arborio rice , cooked al dente ahead of time

  17. 2 ounces fresh lump crabmeat , picked over

  18. 1/4 Granny Smith apple , diced

  19. 1/4 cup vegetable or chicken stock or low-sodium chicken broth

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