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open_sauces:sweet_emergence [2013-12-06 14:20] – alkan | open_sauces:sweet_emergence [2013-12-12 18:04] – [Steamed coffee and green tea] maja | ||
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===== Sweet Emergence ===== | ===== Sweet Emergence ===== | ||
- | // The doors to the kitchen are opened | + | // The doors to the kitchen are opened |
< | < | ||
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==== Smoked cheeses ==== | ==== Smoked cheeses ==== | ||
- | | + | //We could not resist to serve the perhaps predictable, |
- | * goat cheese - such as Crottin de Chavignol or Crottin Affine | + | |
- | * cow milk cheese - Folie Bergere herbes | + | |
+ | * goat cheese | ||
+ | * cow milk cheese | ||
* mozzarella | * mozzarella | ||
* Sainte Maure ash cheese (no need to smoke this one) | * Sainte Maure ash cheese (no need to smoke this one) | ||
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< | < | ||
- | Use the smoking gun to smoke the Comte and Folie Bergere with the apple wood chips for 3 minutes. Smoke the goat Cheese | + | Use the smoking gun to smoke the Comte and Folie Bergere with the apple wood chips for 3 minutes. Smoke the goat cheese |
==== Steamed smoked chestnuts ==== | ==== Steamed smoked chestnuts ==== | ||
- | //(inspired by a traditional Balkan recipe)// | + | //This is one of Maja's favourite childhood deserts, |
- | * 1kg chestnuts | + | * 1 kg chestnuts |
- | * 500ml full milk | + | * 500 ml full milk |
* 2 vanilla sugars | * 2 vanilla sugars | ||
- | * 20g white sugar | + | * 20 g white sugar |
- | * 18ml dark rum | + | * 18 ml dark rum |
- | * 10ml Laphroaig (10yo) | + | * 10 ml Laphroaig (10 yo) |
* 4 marron glacé | * 4 marron glacé | ||
* sweet cream to taste | * sweet cream to taste | ||
- | Boil chestnuts and peel them. Steam peeled chestnuts over milk, vanilla and rum infusion for about 5 minutes. Warm the milk and sugar, combine with chestnuts and blend into a velvety cream. Chop marron | + | Boil chestnuts and peel them. Steam peeled chestnuts over milk, vanilla and rum infusion for about 5 minutes. Warm the milk and sugar, combine with chestnuts and blend into a velvety cream. Chop marron |
- | ==== Smoked garlic | + | ==== Smoked garlic |
- | //(inspired by a traditional Italian | + | //We designed this recipe |
< | < | ||
+ | |||
+ | //(Inspired by a traditional Italian recipe, and flavour pairing techniques from molecular gastronomy)// | ||
+ | |||
* 150 ml espresso or very strong coffee, at room temperature | * 150 ml espresso or very strong coffee, at room temperature | ||
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* 225 g mascarpone cheese | * 225 g mascarpone cheese | ||
* 3 egg whites | * 3 egg whites | ||
- | * 26 Savoiardi, Italian ladyfingers | + | * 26 Savoiardi |
* 30 g raw cocoa powder | * 30 g raw cocoa powder | ||
* 1 big or two small cloves of smoked garlic | * 1 big or two small cloves of smoked garlic | ||
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Blend the Savoiardi in the kitchen blender to coarse powder. Add the coffee with spirits and spices, as well as the smoked garlic mix, blend for a few seconds. | Blend the Savoiardi in the kitchen blender to coarse powder. Add the coffee with spirits and spices, as well as the smoked garlic mix, blend for a few seconds. | ||
- | In small bowls spoon 1 part of the Savoiardi mixture on the bottom and 1.5 part of the mascarpone cream on top. Dust with cocoa powder. Cover with a large plate, or plastic wrap and refrigerate at least 6 hours. Leave out at room temperature about 20 minutes before serving. | + | In small bowls spoon 1 part of the Savoiardi mixture on the bottom and 1.5 part of the mascarpone cream on top. Dust with cocoa powder. Cover with a large plate or plastic wrap and refrigerate at least 6 hours. Leave out at room temperature about 20 minutes before serving. |
==== Poached seasonal fruits ==== | ==== Poached seasonal fruits ==== | ||
+ | |||
+ | //We wanted to make poached pears for this dish, but to our astonishment, | ||
< | < | ||
- | //(inspired | + | //(Inspired |
* 2 large quinces | * 2 large quinces | ||
- | * 1l port wine | + | * 1 litre port wine |
* 1 orange (zest and juice) | * 1 orange (zest and juice) | ||
* a few cloves | * a few cloves | ||
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- | Slice quinces in small parts. Poach quinces in wine, orange juice, orange peel and spices until soft. Remove the quince from the liquid, then reduce the liquid until becomes a syrup. Sieve out the spices and orange zest, pour over quince parts and reserve in the fridge. | + | Slice quinces in small parts. Poach quinces in wine, orange juice, orange peel and spices until soft. Remove the quince from the liquid, then reduce the liquid until it becomes a syrup. Sieve out the spices and orange zest, pour over quince parts and reserve in the fridge. |
==== A selection of smoked fudge and caramels ==== | ==== A selection of smoked fudge and caramels ==== | ||
+ | |||
+ | //Soft, melting caramels are something that most of us take for granted, until we tasted the smoke in them. It played with our taste buds and made us smile. // | ||
< | < | ||
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* 1 vanilla stalk smoked on maple wood chips | * 1 vanilla stalk smoked on maple wood chips | ||
- | Combine butter, sugar, marshmallows and condensed milk in a heavy-based pan over gentle heat, letting everything melt while stirring. Then boil the mixture for about 8 minutes, stirring continuously. Remove from heat, stir in chocolate, salt and vanilla seeds. Spread the mixture | + | Combine butter, sugar, marshmallows and condensed milk in a heavy-based pan over gentle heat, letting everything melt while stirring. Then boil the mixture for about 8 minutes, stirring continuously. Remove from heat, stir in chocolate, salt and vanilla seeds. Spread the mixture |
== Caramel with smoked walnuts == | == Caramel with smoked walnuts == | ||
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//Crisp pastry// | //Crisp pastry// | ||
+ | |||
* 175 g flour | * 175 g flour | ||
* 125 g butter | * 125 g butter | ||
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//Caramel// | //Caramel// | ||
+ | |||
* 55 g butter | * 55 g butter | ||
* 4 spoonfuls brown sugar | * 4 spoonfuls brown sugar | ||
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* walnuts smoked on the hickory wood chips with the smoking gun | * walnuts smoked on the hickory wood chips with the smoking gun | ||
- | For the pastry, combine the flower and butter in a large bowl. Work it with you fingers till crumbs start to form. Add sugar and a spoonful of cold water and mix well to produce a thick dough. Cover the dough evenly across the bottom of a greased baking tray, pricking here and there with a fork. Bake in the oven at 190° for about 20 minutes, then let cool. In the meantime melt the butter, sugar and milk in a cooking pan while stirring constantly. Cook for another 8-10 minutes till the mixture starts to separate from the sides of the pan. Pour the caramel evenly over the baked pastry base and let cool. Cut into different forms and decorate with the smoked walnuts. | + | For the pastry, combine the flower and butter in a large bowl. Work it with you fingers till crumbs start to form. Add sugar and a spoonful of cold water and mix well to produce a thick dough. Cover the dough evenly across the bottom of a greased baking tray, pricking here and there with a fork. Bake in the oven at 190°C |
==== Whiskey & Cigars ==== | ==== Whiskey & Cigars ==== | ||
+ | |||
+ | //With a wink to old men's clubs and secret societies, Pieter and Nik designed a cocktail smoked on a cigar, without making anyone suffer the pungent second hand smoke.// | ||
< | < | ||
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- | 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 ' | + | 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 smoked |
==== Steamed coffee and green tea ==== | ==== Steamed coffee and green tea ==== | ||
+ | //Milky oolong is one of the most surprising teas we had in the last years. It is steamed on milk, giving the tea a sweet, almost caramelised aroma. Shincha with yuzu on the other hand is zesty and invigorating, | ||
- | | + | |
- | * shincha wakama with yuzu peel (steamed green tea): infuse in water at 70C for 2-3 minutes using a tea bag. Massage the tea bag to get all the water out of the leaves. Serve in small glasses. | + | |
+ | * shincha wakama with yuzu peel (steamed green tea): infuse in water at 70°C for 2--3 minutes using a tea bag. Massage the tea bag to get all the water out of the leaves. Serve in small glasses. | ||
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