Brined Pine Nut Ricotta Cucumber Rounds with Preserved Orange Rind

The depth of flavor comes from preserving orange slices and soaking the pine nuts in lacto-fermented brine instead of water.

New to brining? Here are some quick basics to know:

• When it comes to soaking your pine nuts, any brine will do. Look in your fridge to spot any jars of kimchi, pickles or sauerkraut. If you don’t have a full cup, it’s okay to dilute your brine with water. If you’re in a pinch, add a splash of vinegar and salt to create your own brine for your pine nuts.
• When preserving the oranges, it’s good to use organic or to thoroughly wash your produce, as the rinds that are usually discarded will be made into a complex, now edible component.
• Maintain the bright hue of orange by including some sliced fresh turmeric root during the duration of the ferment. Make sure to use caution as turmeric root can stain hands, equipment or kitchen surfaces.

Make Your Own: How to Ferment Your Own Sauerkraut

If you end up having extra pine nut ricotta, feel free to use it as a sandwich spread, dip, blend into a creamy dressing, or repurpose it as a filling for ravioli. It will generally last in the refrigerator for three to five days.

Extra preserved orange rinds, too, shouldn’t go to waste. Chop some up and throw them into your next massaged kale salad for a flavorful side dish. Other potential uses include a flavorful parsley orange gremolata, using them as a colorful and pungent garnish for a risotto or as an addition to your next aioli or vinaigrette.

Also, many components of this dish can be made ahead of time, which makes it simple to put together right before your guests arrive.

Recipe

Brined Pine Nut Ricotta Cucumber Rounds with Preserved Orange Rind

Yield: 1 Cup

Ingredients

• 1 cup pine nuts
• 1 cup leftover brine
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 tablespoon miso paste
• 1 English cucumber, sliced into 1/4-inch rounds
• 3 preserved orange slices, diced (recipe below)

Directions

1. Soak pine nuts in brine for 15 to 20 minutes or overnight in the refrigerator.
2. Mince garlic and add to a food processor along with soaked pine nuts, olive oil and miso paste.
3. Pulse until smooth, adding a small amount of brine to help blend if necessary.
4. Transfer the mixture to a piping bag with a round or star tip.
5. Pipe a layer of pine nut ricotta onto cucumber round, and top with preserved orange.

Preserved Orange Slices with Fresh Thyme

Ingredients

• 3 oranges
• 1 fresh turmeric root
• 1 cup orange juice
• 4 fresh thyme sprigs
• 1/2 cup kosher salt
• 15 black peppercorns

Directions

1. Slice oranges, removing and discarding any seeds.
2. Peel and slice turmeric root. Note: Wear gloves to avoid staining hands.
3. Combine turmeric slices, orange juice, thyme, salt and peppercorns in a medium glass jar, stirring to help dissolve the salt.
4. Add orange slices to the jar, making sure that they are submerged fully in the liquid.
5. Cover the jar, and keep it in a cool, dark place for approximately three weeks or until the rind is no longer opaque.
6. Use in your favorite recipe, or refrigerate for extended use. Oranges should last for a few months.