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| open_sauces:smoke_vapour_recipes [2013-12-05 18:13] – [Beetroot cocktail] nik | open_sauces:smoke_vapour_recipes [2013-12-11 13:08] – alkan |
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| Smoke & Vapour recipes | Smoke & Vapour recipes |
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| ===== Arrival & Descent ===== | ===== Arrival & Descent ===== |
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| //The guests arrive, take off their coats, mill and chat at the entrance to the space. On a low table there is a glass bowl with mixed herbs and flowers for people to wash their hands. The kneel on the 'grass', while one of the chefs washes and dries their hands under a long table cloth. Drinks are served by a friendly barman. There is a choice: alcoholic and non-alcoholic, smoked and gaseous. The bite-sized finger food comes on sonic trays served by the gracious waiters and the two chefs. Soft sounds of crunching, popping and bubbling emerge from small speakers in the centre of the trays. Sounds of eating in and around the mouth mixing with chatter and whispers. Smoked potato skins and quail eggs, steamed syrup on a crunchy cracker, popping peppers, smoky water, bubbly wine and tea. // | |
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| ==== Smoked potato skins ==== | ==== Smoked potato skins ==== |
| * smoking chips (oak and maple) | * smoking chips (oak and maple) |
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| Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Smoke the strips in the stove smoker for a maximum of 10 minutes. Alternatively, use the smoking gun for 3 minutes. Lay them on the paper towel again. Heat up frying oil in a deep fryer or frying pan. Fry the strips a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt. If you don't want to serve them right a way, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days. | Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Smoke the strips in the stove smoker for a maximum of 10 minutes. Alternatively, use the smoking gun for 3 minutes. Lay them on the paper towel again. Heat frying oil in a deep fryer or frying pan. Fry the strips a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt. If you don't want to serve them right a way, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days. |
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| ==== Smoked quail eggs with herbal mayonnaise ==== | ==== Smoked quail eggs with herbal mayonnaise ==== |
| Smoke the tea leaves with the smoking gun for 3 minutes then leave under the smoking bell for another 10. Bring water to the boil (enough to cover the eggs) in a small pot. Add the quail eggs and boil over a small flame for 2 minutes. Add the smoked tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain off the tea-infused water and wipe the eggs dry. Place them under the smoking bell and smoke for an extra 3 minutes with the smoking gun. Serve in the shell, cut in half, sprinkled with smoked salt and the herbal mayonnaise. | Smoke the tea leaves with the smoking gun for 3 minutes then leave under the smoking bell for another 10. Bring water to the boil (enough to cover the eggs) in a small pot. Add the quail eggs and boil over a small flame for 2 minutes. Add the smoked tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain off the tea-infused water and wipe the eggs dry. Place them under the smoking bell and smoke for an extra 3 minutes with the smoking gun. Serve in the shell, cut in half, sprinkled with smoked salt and the herbal mayonnaise. |
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| NOTE: do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. | NOTE: Do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. |
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| //Mayonnaise// | //Mayonnaise// |
| * handful of fresh parsley and fennel steamed for a few minutes | * handful of fresh parsley and fennel steamed for a few minutes |
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| Place the two egg yolks, mustard, lemon juice and a pinch of salt in the blender or mixer. While blending, pour the oil slowly and continuously in a thin stream till the mayonnaise becomes thick and fluffy. Then add the steamed herbs and blend for another minute. Reserve in the fridge, in an airtight container. | Place the two egg yolks, mustard, lemon juice and a pinch of salt in a blender or mixer. While blending, pour the oil slowly and continuously in a thin stream till the mayonnaise becomes thick and fluffy. Then add the steamed herbs and blend for another minute. Reserve in the fridge in an airtight container. |
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| //Dukkah dust// | //Dukkah dust// |
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| * handful of hazelnuts | * handful of hazelnuts |
| * handful of almonds | * handful of almonds |
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| //Smoked glue// | //Smoked glue// |
| * dijon mustard with grilled spices | |
| | * Dijon mustard with grilled spices |
| * smoked sun-dried tomatoes | * smoked sun-dried tomatoes |
| * cherry wood chips | * cherry wood chips |
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| Chop or grind sun-dried tomatoes in tiny pieces. Smoke with the smoking gun using apple wood chips, leave under the bell for about 15 minutes. Before serving combine the mustard with the smoked tomatoes. The glue should be easily 'smearable', so go easy on the tomatoes - they're also very salty, best to taste after adding a pinch, then decide how much more is needed. | Chop or grind the sun-dried tomatoes into tiny pieces. Smoke with the smoking gun using apple wood chips, leave under the bell for about 15 minutes. Before serving, combine the mustard with the smoked tomatoes. The glue should be easily 'smearable', so go easy on the tomatoes – they're also very salty, best to taste after adding a pinch, then decide how much more is needed. |
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| //Peppers// | //Peppers// |
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| * 6 small sweet peppers | * 6 small sweet peppers |
| * apple wood chips | * apple wood chips |
| * popping sugar | * popping sugar |
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| | Cut the peppers in half (if they are as small as the ones we used; otherwise into thin strips). Smoke the peppers with the smoking gun and apple wood for 2–3 minutes. Char the peppers on the 'skin' side using the kitchen 'flame thrower', or directly on the gas of the stove or wood fire, until the skin starts popping and charring. Briefly warm the inside of the peppers using the same technique. The inside of the pepper should still be rather crispy. Spread the smoked glue on the inside of the peppers and sprinkle generously with the dukkah. Just before serving, sprinkle a pinch of popping sugar on each pepper. |
| Cut the peppers in half (if they are as small as the ones we used, otherwise in thin strips). Smoke the peppers with the smoking gun and apple wood for 2-3 minutes. Char the peppers on the 'skin' side with the kitchen 'flame thrower', directly on the gas of the stove or wood fire until the skin starts popping and charring. Briefly warm the inside of the peppers using the same technique. The inside of the pepper should still be rather crispy. Spread the smoked glue on the inside of the peppers and generously sprinkle with the dukkah. Just before serving, sprinkle a pinch of popping sugar on each pepper. | |
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| //Steamed carrot and orange syrup// | //Steamed carrot and orange syrup// |
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| * 3 carrots | * 3 carrots |
| * 3 oranges | * 3 oranges |
| * fresh coriander | * fresh coriander |
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| Steam three peeled uncut carrots over water infused with orange peel for about 20 minutes. Blend the carrots and the juice of the three oranges with an electric mixer. Strain, then simmer for about 30 minutes over a low flame to reduce until the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander. | Steam three peeled uncut carrots over water infused with orange peel for about 20 minutes. Blend the carrots and the juice of the three oranges with an electric mixer. Strain, then simmer for about 30 minutes over a low flame to condense until the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander. |
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| <html><a href="http://www.flickr.com/photos/foam/11193130263/" title="131116-185624 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3711/11193130263_670837211c_n.jpg" width="320" height="213" alt="131116-185624"></a></html><html><a href="http://www.flickr.com/photos/foam/11192908384/" title="131122-192200 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7378/11192908384_f9e81cc6fe_n.jpg" width="320" height="250" alt="131122-192200"></a></html> | <html><a href="http://www.flickr.com/photos/foam/11193130263/" title="131116-185624 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3711/11193130263_670837211c_n.jpg" width="320" height="213" alt="131116-185624"></a></html><html><a href="http://www.flickr.com/photos/foam/11192908384/" title="131122-192200 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7378/11192908384_f9e81cc6fe_n.jpg" width="320" height="250" alt="131122-192200"></a></html> |
| * 250 g peeled pistachios smoked with apple wood with smoking gun | * 250 g peeled pistachios smoked with apple wood with smoking gun |
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| Beat egg whites until soft peaks form, then add sugar and continue gently beating until dissolved. Add pistachios. Spread the mixture in a greased baking tray. Bake in the oven at moderate heat for about 30 minutes. Place on a wire rack to cool. When cold place the bread in an airtight container and let stand for one or two days. Before serving, cut the bread into slices with a sharp knife. Place the slices in the oven for about 5 minutes till crisp and golden brown. | Beat egg whites until soft peaks form, then add sugar and continue gently beating until dissolved. Add pistachios. Spread the mixture in a greased baking tray. Bake in the oven at moderate heat for about 30 minutes. Place on a wire rack to cool. When cold place the bread in an airtight container and let stand for one or two days. Before serving, cut the bread into slices with a sharp knife. Place the slices in the oven for about 5 minutes till crisp and golden brown. Serve with orange and carrot syrup. |
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| Serve with orange and carrot syrup. | |
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| ==== Sparkling water with smoked Ice cubes ==== | ==== Sparkling water with smoked Ice cubes ==== |
| * 1 litre sparkling water (or use a soda maker to carbonate plain water) | * 1 litre sparkling water (or use a soda maker to carbonate plain water) |
| * 1 litre still water | * 1 litre still water |
| * Cherry wood chips | * cherry wood chips |
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| Pour the sparkling or filtered tap water into a bottle. Insert the tube from the smoking gun into the bottle (try to seal it completely so not much smoke goes out). Smoke the water with cherry wood chips for about a minute. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water into ice cube moulds and freeze overnight. The smoky taste is quite light and only becomes apparent as the ice cubes start melting. | Pour the sparkling or filtered tap water into a bottle. Insert the tube of the smoking gun into the bottle (try to seal it completely so not much smoke goes out). Smoke the water with cherry wood chips for about a minute. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water into ice cube moulds and freeze overnight. The smoky taste is quite light and only becomes apparent as the ice cubes start melting. |
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| ==== Smoky Mate ==== | ==== Smoky mate ==== |
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| * 1/2 l boiling water | * 1/2 litre boiling water |
| * 2 teaspoons yerba mate (cold smoke dried) | * 2 teaspoons yerba mate (cold, smoke-dried) |
| * splash of lemon (to taste) | * splash of lemon (to taste) |
| * a few slices of ginger (to taste) | * a few slices of ginger (to taste) |
| * agave syrup (we used one smoked over volcanic rocks in Oaxaca) | * agave syrup (we used some that was smoked over volcanic rocks in Oaxaca) |
| * mesquite wood chips | * mesquite wood chips |
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| Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. Smoke the tea with mesquite chips using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired //(Talk to Kate Rich about their DIY sparkler next time!)// | Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5–6 minutes. When it cools to about 50°C add agave syrup and lemon to taste. Smoke the tea with mesquite chips using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired //(Talk to Kate Rich about their DIY sparkler next time!)// |
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| ===== Solitary immersion ===== | ===== Solitary immersion ===== |
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| //After half an hour of chatting and tasting, the head chef welcomes the guests and invites them to savour the evening and allow the hosts to take them through four 'movements'. One by one the guests are lead by the waiters into the solitary space. When seated, they receive a herbal water palate cleanser and are left to enjoy the dim lighting and incense smoke. Once everyone has taken their place, the lights go out, so that there are only twelve candles left. The guests receive a small warm round pebble in their hands and are encouraged to close their eyes. After a minute or two, three large cobble stones are brought to the room in rugged metal containers. Boiling water infused with essential oils is poured over the hot stones, filling the air with fragrant vapour and gentle sound of bubbling and hissing. The guests are left alone to sink deeper into the meditative atmosphere. After a few minutes, the first dish is served. Three rice cubes spiced with plant matter from the forest and the sea, Soft textures and tastes are punctuated with a salty zest of lemony raw samphire, all washed down with the fresh shadow grown gyokuro tea stalks. Next a warm broth is placed into the guests' hands. The hint of smoked mussels and beer lingers in clear warm water served in freshly baked bowls. All the while the sounds of water turning into steam emanate from tiny speakers spread on the ground and from a hurdy-gurdy plucked live somewhere far away...// | |
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| <html><a href="http://www.flickr.com/photos/foam/11192847204/" title="131122-193655 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3732/11192847204_db92e488ae_n.jpg" width="320" height="213" alt="131122-193655"></a></html> | <html><a href="http://www.flickr.com/photos/foam/11192847204/" title="131122-193655 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3732/11192847204_db92e488ae_n.jpg" width="320" height="213" alt="131122-193655"></a></html> |
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| ==== Algal reminiscences from forest and sea ==== | ==== Algal reminiscences from forest and sea ==== |
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| | <html><a href="http://www.flickr.com/photos/foam/11224176826/" title="L1007728 by _foam, on Flickr"><img src="http://farm8.staticflickr.com/7336/11224176826_d9269d726b_n.jpg" width="320" height="206" alt="L1007728"></a></html><html><a href="http://www.flickr.com/photos/foam/11224168414/" title="L1007798 by _foam, on Flickr"><img src="http://farm4.staticflickr.com/3770/11224168414_7493096399_n.jpg" width="320" height="168" alt="L1007798"></a></html> |
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| * 1 cup of sushi rice | * 1 cup of sushi rice |
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| Place all ingredients except tomatoes into a metal dish and pour La Chouffe over them. Place in a home smoker and smoke for 25 minutes. Transfer to a large pot, add tomatoes, and cook for about 1 hour without stirring too much. Let the soup cool down then strain. Put in the freezer overnight or until frozen solid. Line a sieve with cheesecloth, then place the frozen soup into the sieve. Let it slowly strain through the cheesecloth as it defrosts. Warm before serving and add salt and pepper to taste. | Place all ingredients except tomatoes into a metal dish and pour La Chouffe over them. Place in a home smoker and smoke for 25 minutes. Transfer to a large pot, add tomatoes, and cook for about 1 hour without stirring too much. Let the soup cool down then strain. Put in the freezer overnight or until frozen solid. Line a sieve with cheesecloth, then place the frozen soup into the sieve. Let it slowly strain through the cheesecloth as it defrosts. Warm before serving and add salt and pepper to taste. |
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| ===== Silent convivium ===== | ===== Silent convivium ===== |
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| //The soup bowls remain warm for a while in the guests' hands, while the soup warms their bodies. One by one the candles are moved from the solitary space to the three tables of the silent convivium. The sound migrates from the tiny speakers to a volume of sound raining down from the roof. At the same time, a sweet, zingy scent emerges from the far corner of the room. Finally a warm yellow light illuminates the convivium and the guests are invited to find their place at the tables. A cool lemony sorbet is served to cleanse their palate. The sounds of smoking and steaming envelop the room. Glowing embers and bursting liquids, mingling with the voices from the kitchen. A beetroot wine is served. Thick and earthy, sweet and bitter. In the middle of the table the waiters place a steamed garden, complete with soil and colourful 'compost' made of steamed root vegetables, served with small shovels. The sounds weave in and out, adding timbre to the silence and short soft conversations. The garden is followed by a fluffy steamed dumpling and its two smoked sauces, piquant tomato and smooth cream. The flow continues with sweet basil seed water and a robust red wine, paired with wood wrapped mushrooms and tea steamed spinach, that come with potatoes wrapped in smoke. By now the silence is slowly becoming less silent, as the sharing of meals cooked on fire cannot but incite conversations. Conversations about the food, the taste, the sound, the experience. To awaken the palate a fresh green juice is offered just before the doors to the dessert room open.// | <html><a href="http://www.flickr.com/photos/foam/11192456785/" title="131122-202114 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3780/11192456785_12dd1254da_n.jpg" width="320" height="213" alt="131122-202114"></a></html><html><a href="http://www.flickr.com/photos/foam/10981538315/" title="L1007767 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5487/10981538315_67e4a1bc7c_n.jpg" width="320" height="208" alt="L1007767"></a></html> |
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| <html><a href="http://www.flickr.com/photos/foam/11192429335/" title="131122-202402 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5492/11192429335_5b498c4f6d_n.jpg" width="320" height="214" alt="131122-202402"></a></html><html><a href="http://www.flickr.com/photos/foam/11192456785/" title="131122-202114 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3780/11192456785_12dd1254da_n.jpg" width="320" height="213" alt="131122-202114"></a></html><html><a href="http://www.flickr.com/photos/foam/10981538315/" title="L1007767 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5487/10981538315_67e4a1bc7c_n.jpg" width="320" height="208" alt="L1007767"></a></html> | |
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| ==== Energising Smoke ==== | ==== Energising Smoke ==== |
| //(inspired by the "Vegetables Under the Garden" of the Tippling Club and the "Vegetable Field" of Noma, "Yellow Beet in Salt Crust" of In de Wulf and "Mushroom Dirt" of Martha Stewart)// | //(inspired by the "Vegetables Under the Garden" of the Tippling Club and the "Vegetable Field" of Noma, "Yellow Beet in Salt Crust" of In de Wulf and "Mushroom Dirt" of Martha Stewart)// |
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| <html><a href="http://www.flickr.com/photos/foam/10856869426/" title="131113-192418 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2808/10856869426_8c2f1021ac_n.jpg" width="320" height="213" alt="131113-192418"></a></html><html><a href="http://www.flickr.com/photos/foam/10856875006/" title="131113-193300 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5545/10856875006_d4f7d07f1d_n.jpg" width="320" height="213" alt="131113-193300"></a></html><html><a href="http://www.flickr.com/photos/foam/11192506586/" title="131122-202002 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5488/11192506586_106112b2a3_n.jpg" width="320" height="195" alt="131122-202002"></a></html> | <html><a href="http://www.flickr.com/photos/foam/10856869426/" title="131113-192418 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2808/10856869426_8c2f1021ac_n.jpg" width="320" height="213" alt="131113-192418"></a></html><html><a href="http://www.flickr.com/photos/foam/11192506586/" title="131122-202002 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5488/11192506586_106112b2a3_n.jpg" width="320" height="195" alt="131122-202002"></a></html> |
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| //Garden vegetables ('compost')// | //Garden vegetables ('compost')// |
| * 500g flour | * 500g flour |
| * 300g water | * 300g water |
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| | <html><a href="http://www.flickr.com/photos/foam/10981527116/" title="L1007713 by _foam, on Flickr"><img src="http://farm4.staticflickr.com/3765/10981527116_498cccf529_n.jpg" width="320" height="202" alt="L1007713"></a></html><html><a href="http://www.flickr.com/photos/foam/10840074525/" title="celeriac by _foam, on Flickr"><img src="http://farm3.staticflickr.com/2853/10840074525_57b267d1be_n.jpg" width="320" height="213" alt="celeriac"></a></html> |
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| 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 and cook for another 35-45min, depending on the size. Leave to cool down, then store in the fridge overnight. The next day, break the crust (from the bottom is the easiest), peel the celeriac and slice it thinly on the mandoline. Reserve the slices in an airtight container. | 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 and cook for another 35-45min, depending on the size. Leave to cool down, then store in the fridge overnight. The next day, break the crust (from the bottom is the easiest), peel the celeriac and slice it thinly on the mandoline. Reserve the slices in an airtight container. |
| * 1 teaspoon coconut oil | * 1 teaspoon coconut oil |
| * salt and pepper | * salt and pepper |
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| | <html><a href="http://www.flickr.com/photos/foam/10856875006/" title="131113-193300 by _foam, on Flickr"><img src="http://farm6.staticflickr.com/5545/10856875006_d4f7d07f1d_n.jpg" width="320" height="213" alt="131113-193300"></a></html> |
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| For the quinoa: add one cup of water and steam (~5 minutes, 10 minutes resting) | For the quinoa: add one cup of water and steam (~5 minutes, 10 minutes resting) |
| ==== Quark dumpling with smoked tomato jam ==== | ==== Quark dumpling with smoked tomato jam ==== |
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| <html><a href="http://www.flickr.com/photos/foam/11193148373/" title="131116-182140 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7345/11193148373_9de93d4649_n.jpg" width="320" height="208" alt="131116-182140"></a></html> | <html><a href="http://www.flickr.com/photos/foam/11224204246/" title="_MG_9379 by _foam, on Flickr"><img src="http://farm8.staticflickr.com/7315/11224204246_1629eb9b92_b.jpg" width="320" height="189" alt="_MG_9379"></a></html><html><a href="http://www.flickr.com/photos/foam/11193148373/" title="131116-182140 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7345/11193148373_9de93d4649_n.jpg" height="189" alt="131116-182140"></a></html> |
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| //(inspired by different home cooks from ex-Yugoslavia)// | //(inspired by different home cooks from ex-Yugoslavia)// |
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| //(after so much smoke, an antioxidant palate bath is needed!)// | //(after so much smoke, an antioxidant palate bath is needed!)// |
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| | <html><a href="http://www.flickr.com/photos/foam/10928540086/" title="L1007688 by _foam, on Flickr"><img src="http://farm4.staticflickr.com/3669/10928540086_efe11c2d2b_n.jpg" width="320" height="227" alt="L1007688"></a></html> |
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| * 5 apples | * 5 apples |
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| ===== Sweet emergence ===== | ===== Sweet emergence ===== |
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| // The doors to the kitchen are opened and it is announced that the dessert is served. The guests walk into the kitchen, where the dishes were prepared and presented. On the presentation table, still covered in notes and instructions the dessert spread is spiced with sound emanating from the table and around the room. Voices of the cooks from the speakers and the kitchen begin blending into an informal composition. The sounds of china and glassware, descriptions of desserts, instructions on how to make green tea... The table is covered with small dishes and bite-sized morsels. Smoked cheeses with glazed quince, milk-steamed oolong tea, smoky caramels and tiramisu, steamed chestnuts, liquid whiskey and cigars. Slowly the volume of the conversation rises, the cooks leave their pots and pans and join the guests for a cup of tea. The silence disappears, but the tastes and the sounds linger in the corners of people's smiles. Finally the digestive Paan leaves are offered, to heat up the crucibles of the guests' stomachs and intestines where the next metabolic phase is about to begin. We share our gifts and say our farewells, leaving only the faintest traces of smoke and steam to linger in the fading light...// | |
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| <html><a href="http://www.flickr.com/photos/foam/11192368523/" title="131122-212848 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3831/11192368523_848ed0bda1_n.jpg" width="320" height="213" alt="131122-212848"></a></html><html><a href="http://www.flickr.com/photos/foam/10981543915/" title="L1007770 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2875/10981543915_647a7bc656_n.jpg" width="320" height="178" alt="L1007770"></a></html> | <html><a href="http://www.flickr.com/photos/foam/11192368523/" title="131122-212848 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3831/11192368523_848ed0bda1_n.jpg" width="320" height="213" alt="131122-212848"></a></html><html><a href="http://www.flickr.com/photos/foam/10981543915/" title="L1007770 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2875/10981543915_647a7bc656_n.jpg" width="320" height="178" alt="L1007770"></a></html> |
| * 2 vanilla sugars | * 2 vanilla sugars |
| * 20g white sugar | * 20g white sugar |
| * 18ml rum | * 18ml dark rum |
| * 10ml Laphroaig (10) | * 10ml Laphroaig (10yo) |
| * 4 marron glacé | * 4 marron glacé |
| * sweet cream to taste | * sweet cream to taste |
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| * 150 ml espresso or very strong coffee, at room temperature | * 150 ml espresso or very strong coffee, at room temperature |
| * 60 ml rum & Laphroaig PX mixture | * 60 ml Zacapa Rum & Laphroaig PX 1:1 mix |
| * 2 teaspoons vanilla powder | * 2 teaspoons vanilla powder |
| * 3 large egg yolks | * 3 large egg yolks |
| ==== A selection of smoked fudge and caramels ==== | ==== A selection of smoked fudge and caramels ==== |
| |
| <html><a href="http://www.flickr.com/photos/foam/11192949865/" title="131122-184714 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2892/11192949865_333e81225c_n.jpg" width="320" height="209" alt="131122-184714"></a></html><html><a href="http://www.flickr.com/photos/foam/11192739936/" title="131122-195637 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7415/11192739936_e24afa892c_n.jpg" width="320" height="213" alt="131122-195637"></a></html> | <html><a href="http://www.flickr.com/photos/foam/11192739936/" title="131122-195637 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7415/11192739936_e24afa892c_n.jpg" height="200" alt="131122-195637"></a></html><html><a href="http://www.flickr.com/photos/foam/11192949865/" title="131122-184714 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2892/11192949865_333e81225c_n.jpg" height="200" alt="131122-184714"></a></html> |
| |
| == Fudge with smoked sea salt and smoked vanilla == | == Fudge with smoked sea salt and smoked vanilla == |
| |
| ==== Whiskey & Cigars ==== | ==== Whiskey & Cigars ==== |
| | |
| | <html><a href="http://www.flickr.com/photos/foam/10890931524/" title="L1007656 by _foam, on Flickr"><img src="http://farm4.staticflickr.com/3821/10890931524_028c0b3c20_n.jpg" width="320" height="248" alt="L1007656"></a></html> |
| |
| * 1 part Rye Whiskey | * 1 part Rye Whiskey |
| ---- | ---- |
| |
| [[smoke_vapour]], [[smoke_vapour_menu]], [[smoke_vapour_inspirations]] | |
| |
| | {{>http://www.flickr.com/photos/foam/11224227816/}} |
nik