Grilled Ramps with Rowan Berries and Wild Peppermint
Serves 4 as a side dish
Course: Appetizer, Side Dish
Keyword: Agrodolce, Pickled Ramps, Rowanberry
2tbspshallotdiced 1/4 in
1/2pintjar of rowan berries in syrupsee recipe here for an example
2tbspgrapeseed or another high smoke point oil
Kosher salt and fresh ground black pepperto taste
Cut off the roots from the ramps, then wash thoroughly in cold water. Wrap the ramps in a towel to dry.
Heat 1 tablespoon of the oil in a saute pan and sweat the shallots, season to taste with salt and pepper. Add the rowan berries, their syrup and the vinegar and cook for 5 minutes on medium heat, until the sauce is slightly thickened. Add the peppermint to the berries and stir, then reserve the sauce until needed.
Prepare a charcoal grill fire.
When the flames have died and the coals are nice and hot, season the ramps with the oil and salt and pepper to taste. Grill the ramps for 2-3 minutes, or until lightly browned and completely wilted. Remove the ramps to a warmed serving dish and nap with the berries and their sauce to taste, which you've reheated if it got cold.
Of course you can make substitutions here, switch the ramps out for braised young leeks, change the rowan berries to dried golden raisins or apricots, including some sugar and water to make a syrup. For the herbs it would be just fine if you used tarragon, basil, chervil, or marjoram, really any soft-textured herb you'd like.You could serve the sauce separately and allow people to dress the ramps themselves, especially if the dish will have to sit for a while, like if you're having a barbecue.