Jordan Inspired Apricots in Olive Oil and a Couple of Tidbits

I have a few bits of information to pass on to you today. The first of which is in regards to the Mutineer Magazine annual party in L.A. on May 23rd benefitting water relief. Those of you who read Mutineer will know that we are committed to supporting the amazing clean water organization A Child’s Right. So, if you are in the Los Angeles area on Sunday, May 23 I hope that you will attend.

Secondly, The May/June issue of Mutineer has hit the stands and it is great. My column this issue is on Cooking with Bourbon and I am really proud of it. It contains recipes for a gorgeous Mint Julep and Orange Salad, smoky and mildly piquant Bourbon Maple Collard Greens, sticky Bourbon Barbecue Ribs and my piece de resistance the gooey, salty, smoky and rich Bourbon, Bacon Brownies. I had a great time writing this one, sniffing, tasting and matching the flavor profile of each recipe to a different small batch bourbon. It’s a difficult job, but someone must do it. Here’s a peek at the cover.

Last but not least, I have finally started a Facebook page for The Endive Chronicles. If you are registered with Facebook, I would love it if you checked out the page.

Now, on to the main event.

Three weeks ago Phil and I enjoyed a lovely weekend at Healdsburg’s Jordan Winery. After a fantastic day of bento box lunches, chatting with Chef Knoll and other Mutineer business we went to the guest house where a few of the Mutineers were staying to have a bite to eat. The Chef Knoll had supplied us with a lovely spread of cured meats, local cheese, chevre stuffed peppers and foie gras. Everything was wonderful, but there was one thing so unexpected and gorgeous that I haven’t been able to stop thinking about it ever since; that is dried apricots with lemon thyme and drenched in young olive oil. Wow.

I have never hear of anyone doing this before. I’ve seen apricots in honey, but that makes my teeth hurt just thinking about it. But this, this contained three things I really love; the sweetness and intensity of dried fruit, herbaceous notes and the fresh green flavors of some really delicious olive oil.

Now I am pretty sure they simply sliced up some dried Turkish apricots and tossed them with lemon thyme and olive oil which is sort of what I did. The one big different in our recipes is that I used my  favorite Blenhiem apricots. I love them both, but I generally prefer the tangier, chewier Blenhiem. I also did not slice my apricots, instead I packed them in a jar as I would sundried tomatoes, added lemon thyme and a pinch of sea salt and covered them with some of the great olive oil that I received on our visit to Jordan. I let them stand a few days to soften in the oil before eating, it was worth the wait. They can be eaten on their own or on top crostini spread with mascarpone, served with a wedge of a creamy floral blue cheese like Ewe’s Blue from Old Chatham Cheese Company or even served with crispy seared chicken for dinner. I am pretty sure this is the new sundried tomato. I hope you like it as much as I do.

Well done Jordan Kitchen, well done.

Jordan Inspired Apricots in Olive Oil

1-2 cups Dried Apricots (as many as you can pack into the jar

A few sprigs Lemon Thyme (or regular thyme and a strip of lemon zest)

Pinch Sea Salt

Extra Virgin Olive Oil, to cover (choose a young and fruity one)

In a smallish jar, pack in the apricots and lemon thyme. Sprinkle with a pinch of sea salt and cover with the olive oil. Cover and allow to soften for a few days before use.