Green apple jam with celery oil
Core the apples and place in water, skins on, along with lemon juice, sage, sugar, and pectin. Cook over medium heat until apples soften completely. Puree in blender or food processor at high speed. Chill. Check consistency. If a thicker and more jammy consistency is needed, return to heat and reduce by a third over a low-medium flame. Chill.
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Heat 3 qts water to a boil. Add 1 T salt. At superhigh heat blanch celery leaves for 20 seconds, then shock in an ice water bath. Remove from bath, squeeze out excess water, and roughly chop the leaves. In a blender add leaves and ½ c grape seed oil and process until the oil is a preternaturally bright green, almost neon. (NB: if the puree is left too long in the blender at high speed, it will heat and dull this color.) Cool.
For 5 lbs of farce:3 lbs pork shoulder2/3 lb pork skin1/4 lb liver (pork preferred, but they are big; chicken livers would be a good sub)1 tsp pink peppercorns2 tsp herbes de Provence2 tsp fresh sage1 1/2 T salt1 c red wine, reduced with 2 bay leaves to 1 oz and cooled2 lb caul fat
Porchetta
(3) Preheat oven to 425 degrees.
