Pan-seared Apples, Chanterelles, Hazelnuts and Pancetta with Zesty Apple Cider Reduction Glaze

Serves: 6 to 8

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

This dish is gloriously redolent of crisp autumnal days. The silky texture of the apples counterpoints the earthy golden chanterelles and chewy cranberries deliciously. And tart-sweet apple cider glaze should be a must-have in any cook's fall repertoire!

Ingredients

Preparation

Place the apple cider in a heavy saucepan and boil to reduce to about 1/2 cup.

Cook the pancetta slices over medium-high heat in a wide sauté pan, turning once, until crisp and golden, about 3 to 4 minutes. Remove and set aside. Drain any excess fat from the pan and place it back over the heat.

Melt the butter in the pan. Add the shallots and the chanterelles and cook until the chanterelles are tender, about 3 to 4 minutes. Stir in the apples and cook for 1 minute more. Add the hazelnuts, cranberries and maple syrup-cider vinegar mixture. Season with the salt and pepper and simmer for 1 minute more to combine the flavors.

Serving suggestions

Serve the apple-chanterelle mixture, accompanied by the golden pancetta slices, with soft rosemary polenta, roasted winter squash, pork tenderloin, or sauteed chicken breasts.

Notes

If chanterelles are unavailable, you may beautifully substitute sliced fresh shiitake mushrooms in this dish (remove the woody stems). Their flavor is buttery and earthy and the texture is perfect with the apples.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired September 29, 2010.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: apples, hazelnuts, meat, mushrooms, sauces

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login