The food is always over the top. In past years we've barbecued a whole pig, grilled Copper River salmon over the fire, dug holes in the ground for Dutch ovens to make Chicken in the Dirt, and prepared all sorts of appetizers and dinners with our foraged morels and spring porcini.
But the dish that everyone seems to clamor for most is an elaborate concoction of smoked baby potatoes with black garlic vinaigrette and wild ramp aioli. (Ramps are a type of wild leek that grows east of the Rockies.) For years I thought my friend J had invented this carnival of flavors, but it turns out the Danish expat by way of San Francisco picked up the recipe during his Bay Area years, from a little joint you may have heard of called Bar Tartine.
I don't normally have the patience to put all those pieces together into a single dish. Instead I wait for its fireside appearance each spring, knowing J can't go without. The ramp aioli by itself, however, is right in my wheelhouse, so when I got a message from my mushroom hunting pal David saying that some fresh ramps were coming my way, compliments of his employer Earthy Delights, I knew just what to do.
To make this wild ramp aioli I used pickled ramps. The recipe is a conflation of Earthy Delight's version and Tartine's. You can use fresh ramps, too, and in a few weeks I plan to update this post after using ramps that are currently fermenting in my basement, which is the method that my friend J and Bar Tartine prefer.
1/2 tsp dried mustard
1/2 tsp peppercorns
1/2 tsp apple cider vinegar
2 tsp lemon juice
1 egg yolk
1/3 cup grapeseed or canola oil
2 tbsp olive oil
salt to taste
1. Place food processor bowl and blade in freezer for 15 minutes if possible.
2. Chop ramps. (I used previously pickled ramp bulbs and fresh tops—see notes below.)
3. Add chopped ramps, dried mustard, peppercorns, cider vinegar, lemon juice, and egg yolk to food processor and process until well mixed together, about 30 seconds.
4. Combine oils and slowly add to processor. Ingredients should thicken to a mayo-like consistency. Continue to add oil. Add salt to taste and more lemon juice or vinegar if necessary.
5. Refrigerate in a tightly sealed container.
Makes enough to fill a 6-oz jelly jar.
The ramp aioli will have the rich flavor and creamy consistency of a typical aioli or mayonnaise, but with the added garlicky bite of wild ramps. Using just the yolk and not the egg white will give it more body. For a chunkier aioli with flecks of bright green ramp tops, don't over-process (unlike mine pictured above).
* Pickled Ramps recipe:
1 cup white wine vinegar
1 cup water
1 cup sugar
1 tsp mustard seed
1 tsp coriander seed
1 tsp fennel seed
2 tsp mixed peppercorns
1 bay leaf
1 tbsp salt
1. Cut off root tips from ramps and trim leaves, leaving just a little green. Reserve tops for another use. Rinse ramps.
2. Blanche trimmed ramps in a pot of salted boiling water for 30 seconds. Remove and quickly shock under cold tap. Pat dry and place in a pint-sized canning jar.
3. Combine pickling ingredients in saucepan and bring to a boil. Pour over ramps and set aside to cool. Seal tightly and refrigerate up to two months.
** If using fresh ramps for the aioli, cut off the tops (the green leaves) and then blanche the tops in boiling water for 30 seconds, shock under cold tap, and squeeze out excess water before adding to food processor.