Meyer Lemon Sauce
Juice and grated zest of 1 large Meyer lemon
1/2 cup honey
1/2 cup water
1 lb butter
1 tablespoon lecithin powder
salt and pepper to taste
Combine the lemon juice, zest honey and water in a medium sauce pan. Bring to a boil, reduce heat to medium low and reduce by half. Whisk in the lecithin powder, then the butter a little at a time. When all the butter is incorporated, remove from heat and whip until very frothy with a hand blender. Adjust to taste with honey, lemon, salt and pepper.
Chanterelle Ravioli in a Sweet Corn Saffron Broth
Makes 6-8 appetizer portions
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 3 egg yolks
- cold water
Combine all the ingredients in the bowl of a food processor with the dough hook attachment. Run the food processor until a smooth ball of dough forms. If it seems too dry, add a teaspoon of water at a time until the dough comes together. It should not be wet.
- 1 teaspoon olive oil
- ½ cup yellow onion, minced
- 3 cloves garlic, peeled and cut in half
- 1 small pinch saffron
- 2 ½ cups fresh corn kernels
- 3 cups cold water
Place a 2-quart sauce pan over medium heat and pour in the olive oil. Add the garlic and onion and sauté, stirring occasionally until light golden brown. Add the saffron, corn, and water. Bring to a boil, reduce heat to low, and simmer for about an hour. Strain the mixture; this should yield about 1 cup broth.
- 1 teaspoon olive oil
- 1 tablespoon unsalted butter
- ½ lb chanterelles, cleaned and sliced
- 1 large shallot, minced
- 1 teaspoon garlic, minced
- 1 teaspoon rosemary, finely chopped
- ½ oz provolone cheese, grated
- ¼ cup heavy cream
Heat a sauté pan over high heat. When very hot, add the oil, butter, and chanterelles. Sauté, stirring frequently, until well browned. Add the garlic and shallots, reduce the heat to low, and add some salt. Cover and let cook, checking occasionally to make sure the mushrooms aren’t burning, for about 10 to 15 minutes. Remove from heat and let cool. Chop the chanterelles finely, place in a mixing bowl, and stir in the rosemary, provolone, and cream. Mix well and add salt and pepper to taste.
Roll pasta dough out into very thin sheets. Place some filling about an inch apart on one sheet of pasta. Lightly brush with water, then place another sheet on top; press to seal in the filling. Cut around the filling with cookie cutter. Cook ravioli in a large pot of salted boiling water. Meanwhile, reheat the corn broth. Taste broth and adjust seasoning with salt and pepper. Drain ravioli well and place in pasta bowls. Ladle broth over.