Fromage Blanc with English Peas, Breadcrumbs and Artichoke Vinaigrette (Edible Delmarva, Summer 2021)

NEVER LATE FOR BRUNCH

A sweet recollection of spring recipes

Lavender, raspberries, beets, peas, grits and pizza. What do these all have in common? Recipes that cannot be missed for spring brunch. These recipes are sweet recollections from past Edible Indy features as well as three impressive recipes from our tasteful friends at Edible Houston, Edible Delmarva and Edible Nutmeg.

FROMAGE BLANC WITH ENGLISH PEAS, BREADCRUMBS AND ARTICHOKE VINAIGRETTE

(Edible Delmarva, Summer 2021) recipe: Chef Tyler Akin, Le Cavalier Restaurant, Wilmington, Delaware | photography: Becca Mathias

This beautiful dish marries an easy-to-make soft cheese with a flavorful and versatile artichoke vinaigrette, beautifully tender spring peas, crisp garlicky breadcrumbs and a hint of mint. Serve as a starter or small plate.

Serves 2–4

1 cup fromage blanc 1 cup artichoke vinaigrette 1 cup garlic breadcrumbs 2 cups simply blanched English peas ½ cup mint leaves, coarsely torn 1 generous pinch of coarse sea salt Spread fromage blanc evenly around the base of a medium serving bowl. Use spoon to make dimples throughout. Spoon artichoke vinaigrette into fromage blanc dimples. Reserve any excess to use for a dressed salad or to use as a dipping condiment for any grilled meats. Shower plate with English peas. Make piles of garlic breadcrumbs throughout your thoughtfully rustic plate. Shower plate with torn mint leaves. Finish plate evenly with salt … spring on a plate!

FROMAGE BLANC 1 quart whole milk 1 cup heavy cream 1 pint buttermilk 1 tablespoon lemon juice 6 fresh bay leaves 10 black peppercorns 1 teaspoon salt

Combine all dairy with lemon juice, bay leaves and black peppercorns and slowly heat to 175ºF. Do not stir continuously—you should only stir twice during this heating step. When you have reached 175º, remove from heat and let stand for 15 minutes. Ladle the curds floating at the top of the pot into a colander or pasta strainer that is lined with three layers of cheesecloth. When the curds have finished draining the excess whey, tie the cheesecloth corners into a bundle and hang over a bowl to catch drippings until it is the texture of firm ricotta cheese. Place in food processor with salt and blend to very smooth texture. Store 7–10 days refrigerated. ARTICHOKE VINAIGRETTE 8 ounces artichokes hearts, fresh or jar-packed in water ½ cup extra virgin olive oil ¼ cup canola or vegetable oil 1 tablespoon kosher salt ⅓ cup lemon juice 1 tablespoon ground turmeric ½ tablespoon Dijon mustard 1 large shallot, minced 1 clove garlic, minced ½ teaspoon Calabrian chili paste

Purée artichokes with turmeric, salt, Dijon, lemon juice, Calabrian chili. When smooth, drizzle oils into a blender at very high speed in a slow and steady stream, careful to maintain emulsion. Remove from blender and fold together with shallot and garlic.

BLANCHED ENGLISH PEAS 8 ounces fresh English peas 2 quarts water + 1 quart water, divided 1 cup kosher salt 1 quart ice

Bring 2 quarts water and salt to rapid boil. Build ice bath in any vessel with remaining 1 quart of water and 1 quart of ice. Place English peas in boiling water, and after 15 seconds drain and transfer to ice bath. After 2 minutes, remove peas from ice bath and dry on paper towels. GARLIC BREADCRUMBS 15 cloves garlic, smashed and peeled 1½ quarts canola or vegetable oil 1 loaf artisanal bread (French or Italian loaves work well) 1 tablespoon salt

Cut bread into 1-inch cubes. Place in 300°F oven for 15 minutes, or until mostly dry. Place garlic cloves and oil in a medium saucepan or pot and bring up over medium heat. When garlic begins to brown deeply, remove from heat and allow to steep for 30 minutes. Strain garlic from oil. This garlic is a wonderful garnish for things like roasted chicken or steak, or can be easily puréed into a salad dressing or marinade. Reheat garlic oil over low-medium heat in a fry pan and then add bread cubes. Fry until golden brown, then remove croutons and place on paper towels to dry. When cool, place croutons in food processor with salt and pulse until a coarse, somewhat oily breadcrumb is formed.