Differences
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| Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
| open_sauces:smoke_vapour_recipes [2013-11-18 21:24] – maja | open_sauces:smoke_vapour_recipes [2013-11-19 14:08] – maja | ||
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| Line 18: | Line 18: | ||
| * pinch of smoked salt flakes | * pinch of smoked salt flakes | ||
| * pepper | * pepper | ||
| - | * | + | * |
| Steam or boil the eggs for 2 minutes. Cool down under cold water to stop them from getting too hard. (alternatively cook ~65ºC for ~1hr (further details about [[:cooking eggs]])) | Steam or boil the eggs for 2 minutes. Cool down under cold water to stop them from getting too hard. (alternatively cook ~65ºC for ~1hr (further details about [[:cooking eggs]])) | ||
| Line 172: | Line 172: | ||
| * pinch of vanilla | * pinch of vanilla | ||
| * a twig of rosemary | * a twig of rosemary | ||
| + | * a handful of leek sprouts | ||
| + | * a few twigs of cress | ||
| Line 221: | Line 223: | ||
| - | Layer each vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top put a thicker layer of soil and decorate with cauliflower florets. | + | Layer each vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top put a thicker layer of soil and decorate with cauliflower florets, sprouts and cress. |
| Served with: | Served with: | ||
| Line 363: | Line 365: | ||
| Assemble Tiramisu | Assemble Tiramisu | ||
| - | | + | 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. |
| ==== Poached seasonal fruits ==== | ==== Poached seasonal fruits ==== | ||
| - | * 3 large quinces | + | * 2 large quinces |
| * 1l port wine | * 1l port wine | ||
| - | * 1 orange | + | * 1 orange |
| + | * a few cloves | ||
| + | * teaspoon of allspice | ||
| - | 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 | + | Slice quinces in small parts. Poach quinces in wine, orange juice, orange peel and spices |
| ==== A selection of smoked fudge and caramels ==== | ==== A selection of smoked fudge and caramels ==== | ||
| Line 380: | Line 384: | ||
| ==== Whiskey & Cigars ==== | ==== Whiskey & Cigars ==== | ||
| + | * 1 part Rye Whiskey | ||
| + | * 2/5 part Punt e Mes | ||
| + | * dash of Angostura Bitters | ||
| + | * Branch from a cherry tree | ||
| + | * 1 cigar | ||
| + | |||
| + | |||
| + | Break cherry branch into small 4-5 cm pieces. De-bark the sticks. Smoke with cigar leaves using the Smoking Gun for a few minutes. Pour all other ingredients in a cocktail shaker and shake with smoked ice (see recipe above). Serve with smoke cherry ' | ||
| Line 387: | Line 399: | ||
| * milky oolong | * milky oolong | ||
| * shincha wakama with yuzu peel | * shincha wakama with yuzu peel | ||
| + | |||
| + | |||
| + | |||
| + | ---- | ||
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