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open_sauces:sweet_emergence [2013-12-06 15:45] majaopen_sauces:sweet_emergence [2013-12-13 09:21] (current) alkan
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 ===== Sweet Emergence ===== ===== Sweet Emergence =====
  
-// 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...//+// The doors to the kitchen are opened with the announcement that dessert is served. The guests walk into the kitchen, where the dishes have been prepared and presented. On the presentation table, still covered in notes and instructionsthe dessert spread is spiced with sound emanating from the table and around the room. Voices of the cooks -- both prerecorded and live in the kitchen -- start to blend 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 sweets 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 dissolves, but the tastes and sounds linger in people's smiles. Finallydigestive 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//
  
 <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>
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 ==== Smoked cheeses ==== ==== Smoked cheeses ====
  
-  * hard cheese - such as Comte +//We could not resist serving the perhaps predictable but nonetheless delicious pairing of smoke and cheese. We smoked some of the cheeses ourselves, while others we bought pre-smoked.// 
-  * goat cheese - such as Crottin de Chavignol or Crottin Affine + 
-  * cow milk cheese - Folie Bergere herbes+  * hard cheese -- such as Comte 
 +  * goat cheese -- such as Crottin de Chavignol or Crottin Affine 
 +  * cow milk cheese -- Folie Bergere herbes
   * 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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 <html><a href="http://www.flickr.com/photos/foam/11192718486/" title="131122-195640 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5531/11192718486_19386c36fa_n.jpg" width="320" height="213" alt="131122-195640"></a></html> <html><a href="http://www.flickr.com/photos/foam/11192718486/" title="131122-195640 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5531/11192718486_19386c36fa_n.jpg" width="320" height="213" alt="131122-195640"></a></html>
  
-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.+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 the smoking gun using hickory wood chips for 3 minutes. Leave the cheeses to stand under the glass bell until served.
  
 ==== Steamed smoked chestnuts ==== ==== Steamed smoked chestnuts ====
  
-//(inspired by a traditional Balkan recipe)//+//This is one of Maja's favourite childhood desserts, inspired by a traditional Balkan recipe. We adapted it to use smoked whiskey and steamed the chestnuts on rum, playing with the sweetness and the savouriness so unique to the seasonal chestnuts.//
  
-  * 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 glace. Serve with a splash of sweet cream and tiny cubes of marron glacé. +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 glacé. Serve with a splash of sweet cream and tiny cubes of marron glacé. 
  
    
-==== Smoked garlic Tiramisu ==== +==== Smoked garlic tiramisu ==== 
  
-//(inspired by a traditional Italian recipe and flavour pairing techniques from molecular gastronomy)//+//We designed this recipe in 2006 for one of our workshops on flavour pairing. The way that smoke blended the different tastes together without tasting smoky surprised us so much that we had to include it in this menu.//
  
 <html><a href="http://www.flickr.com/photos/foam/11192092186/" title="131122-214428 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3689/11192092186_76cd8e3874_n.jpg" width="320" height="213" alt="131122-214428"></a></html> <html><a href="http://www.flickr.com/photos/foam/11192092186/" title="131122-214428 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3689/11192092186_76cd8e3874_n.jpg" width="320" height="213" alt="131122-214428"></a></html>
 +
 +//(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 SavoiardiItalian ladyfingers+  * 26 Savoiardi -- Italian ladyfingers
   * 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 plateor 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, it was impossible to find the kind of firm poaching pears that were widespread in the Benelux just a few years ago. So we resorted to another one of our favourite seasonal fruits: the tart and acidic quince.//
  
 <html><a href="http://www.flickr.com/photos/foam/11192574495/" title="131122-201136 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5475/11192574495_3175048135_n.jpg" width="320" height="213" alt="131122-201136"></a></html> <html><a href="http://www.flickr.com/photos/foam/11192574495/" title="131122-201136 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5475/11192574495_3175048135_n.jpg" width="320" height="213" alt="131122-201136"></a></html>
  
-//(inspired by a traditional dutch recipe for poached pears)//+//(Inspired by a traditional Dutch recipe for poached pears)//
  
   * 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. The sensation toyed with our taste buds and made us smile.//
  
 <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> <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>
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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 into a square container. Let it cool, then put in the fridge overnight. Cut into square pieces before serving.+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 inside a square container. Let it cool, then put in the fridge overnight. Cut into square pieces before serving.
  
 == 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 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.
  
  
 ==== 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 secondhand smoke.//
  
 <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> <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>
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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 'stalk'. +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 cherry 'stalk'.
  
 ==== Steamed coffee and green tea ====  ==== Steamed coffee and green tea ==== 
 +
 +//Milky oolong is one of the most surprising teas we've tasted 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, so we served it just before the guests began to leave, giving them that little bit of energy they needed to get home.//
  
  
-  * milky oolong (milk steamed oolong tea): infuse in water at 85C, leave the leaves in glasses and serve immediately. +  * milky oolong (milk-steamed oolong tea): infuse in water at 85°C, leave the leaves in glasses and serve immediately. 
-  * 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.
  
  
 ==== Paan leaves ==== ==== Paan leaves ====
  
-A traditional Indian digestive made out of dried and smoked betel leaves mixed with fennel and aniseed. A small pinch of the leaves per person is sufficient to refresh the mouth and aid digestion.+//A traditional Indian digestive made out of dried and smoked betel leaves mixed with fennel and aniseed. A small pinch of the leaves per person is sufficient to refresh the mouth and aid digestion.//
  
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  • Last modified: 2013-12-06 15:45
  • by maja