Pan-seared Apples, Chanterelles, Hazelnuts and Pancetta
Serves: 6 to 8
The silky texture of the apples counterpoints the earthy chanterelles and chewy cranberries. The tart-sweet apple cider glaze should be a must-have in any cook's seasonal repertoire.
- 2 cups apple cider Add to list
- 6 to 8 slices pancetta Add to list
- 2 tablespoons butter Add to list
- 1/4 cup thinly sliced shallots Add to list
- 4 ounces chanterelle mushrooms, cleaned and cut in half lengthwise (see note) Add to list
- 1 Honeycrisp apple, cored and thinly sliced Add to list
- 1 Rome apple, cored and thinly sliced Add to list
- 1/4 cup toasted hazelnuts, coarsely chopped Add to list
- 1/4 cup dried cranberries Add to list
- 1 tablespoon maple syrup mixed with 1 tablespoon apple cider vinegar Add to list
- Freshly ground black pepper and salt, to taste Add to list
Place cider in a heavy saucepan and boil to reduce to about 1/2 cup.
Cook pancetta over medium-high heat in a wide sauté pan, turning once, until crisp and golden, 3 to 4 minutes. Remove and set aside. Drain excess fat from the pan and place it back over the heat.
Melt butter in the pan. Add shallots and chanterelles and cook until mushrooms are tender, 3 to 4 minutes. Stir in apples and cook for 1 additional minute. Add hazelnuts, cranberries, reduced cider and maple syrup-cider vinegar mixture. Season with salt and pepper and simmer for 1 minute to meld the flavors.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired September 29, 2010.