Agriculture + Lifestyle

Fresh Fixins with Chef Jacob Hammer

Posted on March 18, 2025 10:49 AM

With help from our Certified Farm Markets, elevate your spring dinner parties using inspiration from these recipes from Executive Chef Jacob Hammer at Husk Savannah, a restaurant noted for innovative takes on classic recipes using heirloom ingredients of coastal Georgia.

Rabbit Sausage

4 pounds rabbit leg

1 pound pork belly

7 grams curing salt

50 grams salt

200 grams sourdough

3 eggs

1 cup heavy cream

12 grams black pepper

4 grams pate spice

75 grams shallots

40 grams garlic

8 ounces bourbon

1 cup fine herbs

Cure the rabbit and pork belly with salts in the refrigerator.

Soak the sourdough in the eggs and cream.

Caramelize the shallot and garlic, then deglaze with the bourbon.

Grind together the bread mixture, shallot and garlic mixture, and meat.

Mix in the spices and herbs.

Fennel Sabayon

500 grams fennel juice

300 grams fennel oil

200 grams egg yolk

60 grams lemon juice

2 teaspoons salt

Pinch of xanthan gum

Warm the fennel juice and oil slightly.

Combine all ingredients in a food processor or blender, and blend until warm.

Smoked Parsnip Puree

1 pound parsnips

1 quart heavy cream

Cold smoke parsnips for 1 hour and then cut into small pieces. Gently steep parsnips in salted water until tender.

Heat cream to a steep. In a blender, combine parsnips and 2 cups of the heated cream. Continue adding cream until it reaches your desired consistency. 

Pass mixture through a chinois strainer before serving.

Smoked Carrots

1 cup smoked carrots, cut into small dice

2 ounces butter

2 ounces vegetable stock, divided

1 ounce parsley, chopped

1 ounce tarragon, chopped 

In a pan, gently warm carrots, butter and half of the stock. Cook down until liquids have evaporated and emulsified into a glaze. Add all herbs.

Adjust glaze with remaining stock if needed.