Cheddar Crisps with Pickled Apples
For the apples:
1/2c + 2T water
8T rice vinegar
3/4t kosher salt
1-2t local honey
2 sm-med apples
1t coriander seeds
1/4t black peppercorns
For the cheddar crisps:
cheddar cheese (I used an aged goat cheddar), finely grated
few stems of parsley, chopped
1-2T chopped walnuts
Heat water, vinegar, salt and honey in a small pot until honey dissolves. Take off the heat, cover and let steep while you prepare the apples.
Julienne the apples and stuff into a jar (my apples may have been a bit large and filled a 16 and 8oz ball jar). Add coriander and pepper to the jar, and then pour the brine over the apples. Refrigerate at least 1 day before using.
Set aside some of the pickled apples to drain while you prepare the cheddar crisps. Preheat the oven to 325deg and line a cookie sheet or baking stone with parchment paper. Using ~2T of cheese, form circles on the parchment paper about 1" apart. Bake for 10-12 min, until slightly browned. Remove from the oven and let cool.
Once the cheese crisps are completely cool, transfer to a serving plate and top with the drained pickled apples and a bit of the chopped parsley and walnuts.
I imagine the pickled apple/walnuts/parsley combo would also go well on top of some baked brie. Or tuck some pickled apples into a grilled cheese with sharp cheddar and black forest ham!
Who else has ideas on how to use the rest of my pickled apples?
Check out Foodalogue next week for more inspiration to get your pickle on!