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open_sauces:sweet_emergence [2013-12-12 17:55] – [Steamed smoked chestnuts] maja | open_sauces:sweet_emergence [2013-12-13 09:21] (current) – alkan |
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==== Smoked cheeses ==== | ==== Smoked cheeses ==== |
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//We could not resist to serve the perhaps predictable, but nonetheless delicious pairing of smoke and cheese. We smoked some of the cheeses ourselves, while others we bought pre-smoked.// | //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.// |
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* hard cheese -- such as Comte | * hard cheese -- such as Comte |
==== Steamed smoked chestnuts ==== | ==== Steamed smoked chestnuts ==== |
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//This is one of Maja's favourite childhood deserts, 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.// | //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.// |
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* 1 kg chestnuts | * 1 kg chestnuts |
==== Smoked garlic tiramisu ==== | ==== Smoked garlic tiramisu ==== |
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//(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.// |
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<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> |
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| //(Inspired by a traditional Italian recipe, and flavour pairing techniques from molecular gastronomy)// |
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* 150 ml espresso or very strong coffee, at room temperature | * 150 ml espresso or very strong coffee, at room temperature |
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==== Poached seasonal fruits ==== | ==== Poached seasonal fruits ==== |
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| //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.// |
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<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> |
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==== A selection of smoked fudge and caramels ==== | ==== A selection of smoked fudge and caramels ==== |
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| //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.// |
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<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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==== Whiskey & Cigars ==== | ==== Whiskey & Cigars ==== |
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| //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.// |
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<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 smoked 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'. |
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==== Steamed coffee and green tea ==== | ==== Steamed coffee and green tea ==== |
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| //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.// |
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==== Paan leaves ==== | ==== Paan leaves ==== |
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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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