WILD RICE HAM “CRÊPES”, CHANTERELLES, KNOB ONIONS, UPLANDS CHEESE CREAM, MAPLE

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1. Combine chicken stock and cider, bring to a boil and reserve hot.
2. Melt butter in medium saucepan and sauté onion until soft but not colored.
3. Add rice and stir until grains uniformly coated with fat.
4. Add hot stock/cider mixture, boil, then cover and (barely) simmer 25”-60” (depending on specific rice) until grains just tender to the bite. Reserve.
5. In another hot pan, add vegetable oil then minced shallot and mushrooms.
6. Season generously and cook 2-3 minutes until mushrooms soften and release liquid.
7. Reduce liquid completely then add wine.
8. Again reduce liquid completely.
9. Add stock, boil then reduce until 2 tablespoons liquid remain. Reserve.
10. Chop (white only) onion bulbs to ¼” pieces. Combine with cream and boil.
11. Reduce to low then cook about 25” until ramps soften. Add pinch salt.
12. Use stick blender to emulsify until completely smooth, then add cheese.

NOTE: Everything until this point can be done day ahead.

1. Make “stuffing”: roughly chop chanterelles and combine with cooked rice, apples, parsley, chives and pecans. Season to taste.
2. Roll ham slices around stuffing as if rolling a burritos, 1”-1.5” diameter.
3. Nestle tubes side-by-side in buttered mold(s).
4. Nappe onion-cheese cream atop and place in 350 oven for 10-15 minutes, until warmed through.
5. While in oven, lightly oil and season onion tops and wilt over open flame. Fry eggs.
6. If necessary, finish rolls under broiler to lightly gratinee them before placing wilted greens and eggs atop.
7. Finish with cracked pepper and drizzle of pure maple syrup.