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 [2013-12-04 09:59] – [Peppers in granular dust] alkan | open_sauces:smoke_vapour_recipes [2013-12-04 12:54] – [Smoked cheeses] alkan | ||
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| Line 23: | Line 23: | ||
| * smoking gun | * smoking gun | ||
| * apple wood chips for smoking | * apple wood chips for smoking | ||
| - | * For the mayonnaise | + | |
| + | for the mayonnaise | ||
| * 2 chicken egg yolks | * 2 chicken egg yolks | ||
| * 1 teaspoon mustard | * 1 teaspoon mustard | ||
| Line 92: | Line 94: | ||
| ==== Sparkling water with smoked Ice cubes ==== | ==== Sparkling water with smoked Ice cubes ==== | ||
| - | * 1l sparkling water (or use the soda maker to add gas bubbles in plain water) | + | * 1 l sparkling water (or use the soda maker to add gas bubbles in plain water) |
| - | * 1l tap water | + | * 1 l tap water |
| * Cherry woodchips | * Cherry woodchips | ||
| Line 197: | Line 199: | ||
| ==== Tea sorbet ==== | ==== Tea sorbet ==== | ||
| + | * handful fresh or dried melissa leaves | ||
| + | * handful fresh or dried verbena leaves | ||
| + | * juice of 1/2 lemon | ||
| + | * 1 spoon of honey | ||
| + | * | ||
| + | Make a tea with the melissa and verbena leaves, letting it stand for 15 minutes till the colour becomes a light brown. Add honey and lemon juice. Let it cool, then pour the mixture into an ice maker. Leave it turning in the ice maker until the mixture thickens. Transfer to a container and place the tea in the freezer until needed. | ||
| ==== Steamed garden ==== | ==== Steamed garden ==== | ||
| Line 416: | Line 423: | ||
| ==== Smoked cheeses ==== | ==== Smoked cheeses ==== | ||
| - | * ash goat cheese (young) | + | * hard cheese - such as Comte cheese (from Delhaize) |
| - | * cherry woodchips | + | * goat cheese - such as Crottin de Chavignol (from Delhaize) or Crottin Affine (from Efarmz) |
| - | * sheep cheese | + | * cow milk cheese |
| - | * apple woodchips | + | * mozzarella (from Efarmz) |
| - | * smoked aged cow cheese | + | * Sainte Maure ash cheese |
| + | * hickory and apple smoking chips | ||
| + | Use the smoking gun to smoke the Comte and Folie Bergere with the apple wood chips for 3 minutes. Smoke the goat Cheese and mozzarella with hickory wood chips with the smoking gun for 3 minutes. Leave the cheeses to stand under the glass bell until served. | ||
| ==== Steamed smoked chestnuts ==== | ==== Steamed smoked chestnuts ==== | ||
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