Puffed Rice Cracker with Mushroom Escabeche and Pickled Orange

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Ingredients:

Puffed Rice Ingredients:
1 cup Sushi Rice
2 cups Water
4 cups Oil for deep frying

Escabeche  Ingredients:
½ pound Hen of the Woods Mushroom
2 Tbsp Vegetable Oil
1 cup Champagne Vinegar
3 Tbsp Sugar
¼ cup Lime Juice
¼ cup Orange Juice
Zest of 2 Limes
¼ cup Olive Oil

Orange Pickle Ingredients:
3 Oranges
2 cups Champagne Vinegar
2 cups Water
1 pound Sugar
 

Method:

Puffed Rice Procedure:
Pre heat oven to 175 degrees fahrenheit.  

Combine the rice and water in a medium saucepan over medium heat. Cover and cook until all of the water has evaporated. Remove from heat leaving the rice covered and allowing it to steam until very soft.  

Place a silicone baking mat on a flat surface. Place 1 cup of the cooked rice on the silicone mat, cover it with a sheet of parchment, and roll it to 1/8 inch thick. Remove the parchment and transfer the mat with the rice to a baking sheet. Bake for two hours, or until completely dry.  

Heat the oil in a medium pot to 400 degrees Fahrenheit.  Break the rice into 3 inch pieces. Drop pieces into the hot oil in small batches. Once they puff, remove from oil onto paper towels and season with salt while still hot.

Escabeche Procedure:
Heat a grill to medium high heat.  

Toss mushrooms with vegetable oil and season with salt.  

In a bowl combine vinegar, sugar, lime juice, orange juice, lime zest, and olive oil. Wisk marinade until sugar is completely dissolved.

Orange Pickle Procedure:
Wash oranges thoroughly. Remove peel using a knife, and reserve orange flesh. Remove pith from peel and discard. Slice peel into a julienne. Place julienne into a small pot and cover with cold water. Very slowly, bring water to a simmer. Drain water from the pot and repeat two more times.  Squeeze out juice from remaining oranges, and strain through a sieve.  

Combine vinegar, water, strained orange juice, and sugar in a small sauce pot and bring to a boil. Remove from heat and pour pickling liquid directly onto blanched orange peels. Let cool to room temperature before placing in refrigerator.  

To Assemble:  
Place a small amount of escabeche onto the rice cracker. Place one or two orange slices on top of mushrooms. Garnish with fresh herbs.
 

 

Suggested Pairing: