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| open_sauces:smoke_vapour_recipes [2013-11-18 17:35] – [Algal reminiscences from forest and sea] nik | open_sauces:smoke_vapour_recipes [2013-11-18 21:24] – maja | ||
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| ===== Arrival & Descent ===== | ===== Arrival & Descent ===== | ||
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| ==== Sparkling water with smoked Ice cubes ==== | ==== Sparkling water with smoked Ice cubes ==== | ||
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| + | * 1l sparkling water (or use the soda maker to add gas bubbles in plain water) | ||
| + | * 1l tap water | ||
| + | * Cherry woodchips | ||
| + | |||
| + | |||
| + | Pour the filtered water in a bottle. Place the end of the smoking gun tube in the bottle (try to close it completely so not much smoke goes out). Smoke the water with cherry wood chips for a few minutes. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water in ice cube molds and freeze overnight. | ||
| + | |||
| - | ==== Smoky Matte ==== | + | ==== Smoky Mate ==== |
| + | * 1/2 l boiling water | ||
| + | * 2 teaspoons yerba mate (cold smoke dried) | ||
| + | * splash of lemon (to taste) | ||
| + | * a few slices of ginger (to taste) | ||
| + | * agave syrup (slightly smoky one) | ||
| + | Wet the mate with cold water, strain. Add ginger and pour boiling water over it. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. If too strong, add more water. Chill before serving. | ||
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| * 300g water | * 300g water | ||
| - | Preheat the oven to 220c. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160c and cook for another 35-45min, depending on the size. Leave to cool down, then store in the fridge overnight. The next day, slice the celeriac thinly on the mandoline and reserve the slices. They' | + | Preheat the oven to 220ºC. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160ºC |
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| For the soil | For the soil | ||
| - | * 4 tablespoons of hazelnut puree (a handful of hazelnuts, roasted on 160c for 20 mins blended into puree while still warm) | + | * 4 tablespoons of hazelnut puree (a handful of hazelnuts, roasted on 160ºC |
| * 2 tablespoons all-purpose flour | * 2 tablespoons all-purpose flour | ||
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| - | Preheat oven to 180C. Line a baking sheet with a nonstick baking mat; set aside. Mix all powdered ingredients. In a medium saucepan, melt butter with truffle oil over medium heat; whisk to combine. Whisk butter mixture into powder mixture; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely. Break into soil-like consistency and reserve in an airtight container. | + | Preheat oven to 180ºC. Line a baking sheet with a nonstick baking mat; set aside. Mix all powdered ingredients. In a medium saucepan, melt butter with truffle oil over medium heat; whisk to combine. Whisk butter mixture into powder mixture; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely. Break into soil-like consistency and reserve in an airtight container. |
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| ==== Beetroot cocktail ==== | ==== Beetroot cocktail ==== | ||
| + | |||
| + | * 1 part beetroot | ||
| + | * 1 part Punt Emes | ||
| + | * 4/5 Fernet Branca / Averna | ||
| + | * dash of lime | ||
| + | * dash of Angosutra bitters | ||
| + | * sliver of grated ginger | ||
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| Served with Tim Adam's Tempranillo | Served with Tim Adam's Tempranillo | ||
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| + | ==== Green antioxidants ==== | ||
| + | |||
| + | (after so much smoke, an antioxidant palate bath is needed!) | ||
| + | |||
| + | * 5 apples | ||
| + | * 12 celery sticks (about 20cm long) | ||
| + | * a splash of lemon juice (to prevent oxydising) | ||
| + | * a bunch of parsley | ||
| + | |||
| + | juice apples and celery, add lemon juice and mix. juice parsley stalks. Mix 2/3 apple & celery with 1/3 parsley juice. Sieve through a tea strainer or muslin cloth. Serve in shot glasses. | ||
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| ==== Smoked cheeses ==== | ==== Smoked cheeses ==== | ||
| - | ==== Steamed smoked chestnuts ==== | + | * ash goat cheese (young) |
| + | * cherry woodchips | ||
| + | * sheep cheese in wine leaves | ||
| + | * apple woodchips | ||
| + | * smoked aged cow cheese | ||
| + | |||
| + | ==== Steamed smoked chestnuts ==== | ||
| + | |||
| + | * 1kg chestnuts | ||
| + | * 500ml full milk | ||
| + | * 2 vanilla sugars | ||
| + | * 20g white sugar | ||
| + | * 25ml rum and laphroaig mixture | ||
| + | * 4 marron glace | ||
| + | * a bit of sweet cream | ||
| + | |||
| + | Boil chestnuts and peel them. Steam peeled chestnuts over vanilla and rum infusion for about 5 minutes. Warm the milk and sugar, combine with chestnuts and blend into a velvety cream. Chop marron glace, smoke it together with cream in milky oolong tea and add the bits to the puree. Whip the cream until ferm. Serve warm, whipped cream optional. | ||
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| ==== Smoked garlic tiramisu ==== | ==== Smoked garlic tiramisu ==== | ||
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| + | |||
| + | * 120 ml espresso or very strong coffee, at room temperature | ||
| + | * 60 ml rhum & laphroaig mixture | ||
| + | * 2 teaspoons vanilla powder | ||
| + | * 3 large egg yolks | ||
| + | * 50 g granulated sugar | ||
| + | * 225 g mascarpone cheese | ||
| + | * 3 egg whites | ||
| + | * 18 to 20 Savoiardi Italian ladyfingers | ||
| + | * 30 g raw cocoa powder for dusting | ||
| + | * 2 cloves of honey fermented, caramelised, | ||
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| + | Combine espresso (or coffee), 2 tablespoons spirits, vanilla extract and a tablespoon of sugar in a wide, small bowl. | ||
| + | |||
| + | Caramelise garlic with a bit of the sugar on low heat until transparent. Set aside. | ||
| + | |||
| + | Beat egg yolks, 2 tablespoons of spirits, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Use a whisk or, to make things easier, a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat). | ||
| + | Remove bowl from heat then beat in mascarpone cheese until just combined. | ||
| + | Whip egg whites in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated. | ||
| + | |||
| + | Assemble Tiramisu | ||
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| + | Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a square dish. Spoon half of the mascarpone filling over the lady fingers and spread into an even layer, sprinkle with garlic. Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling. Spoon remaining mascarpone mixture over ladyfingers. Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours. Leave out at room temperature about 20 minutes before serving. | ||
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| ==== Poached seasonal fruits ==== | ==== Poached seasonal fruits ==== | ||
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| + | * 3 large quinces | ||
| + | * 1l port wine | ||
| + | * 1 orange | ||
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| + | |||
| + | Slice quinces in at least 4 parts. Poach quinces in wine, orange juice and orange peel until soft, but not falling apart. Reduce the juice until becomes a syrup, pour over quinces and reserve in the fridge. | ||
| ==== A selection of smoked fudge and caramels ==== | ==== A selection of smoked fudge and caramels ==== | ||
| - | ==== Smoked dessert cocktail | + | |
| + | ==== Whiskey & Cigars | ||
| + | |||
| ==== Steamed coffee and green tea ==== | ==== Steamed coffee and green tea ==== | ||
| + | * milky oolong | ||
| + | * shincha wakama with yuzu peel | ||
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| (A variation from http:// | (A variation from http:// | ||
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| + | ===== Tiramisu recipe ===== | ||
| + | |||
| + | based on http:// | ||
nik