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open_sauces:smoke_vapour_recipes [2013-11-19 14:08] – maja | open_sauces:smoke_vapour_recipes [2013-12-05 11:23] – maja | ||
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===== Arrival & Descent ===== | ===== Arrival & Descent ===== | ||
+ | //The guests are arriving, taking off their coats, milling and chatting at the entrance. There is a glass bowl with mixed herbs and flowers for people to wash their hands. The kneel on the ' | ||
+ | ==== Smoked potato skins ==== | ||
- | ==== Smoked Potato Skins ==== | + | * 2 white potatoes |
+ | * salt | ||
+ | * sunflower oil for frying | ||
+ | * paper kitchen towel | ||
+ | * smoking chips (oak and maple) | ||
+ | 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, | ||
+ | ==== Smoked quail eggs with herbal mayonnaise ==== | ||
+ | |||
+ | * 18 quail eggs | ||
+ | * teaspoon of black tea leaves | ||
+ | * apple wood chips for smoking | ||
+ | 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. | ||
- | ==== Smoked Quail Eggs ==== | + | NOTE: do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. |
- | * 12 quail eggs | + | // |
- | * pinch of smoked salt flakes | + | |
- | * pepper | + | |
- | * herbal mayonnaise | + | |
- | Steam or boil the eggs for 2 minutes. | + | * 2 chicken egg yolks |
+ | * 1 teaspoon mustard | ||
+ | * 1 spoon lemon juice | ||
+ | * pinch of salt | ||
+ | * ~ 250 ml peanut oil | ||
+ | * handful of fresh parsley and fennel steamed for a few minutes | ||
+ | |||
+ | 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. | ||
- | Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper. | ||
==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
- | * 6 small sweet peppers | ||
- | * apple wood chips | ||
- | for smoked glue: | + | //Dukkah dust// |
- | * dijon mustard with grilled spices | + | |
- | * smoked sun-dried tomatoes | + | |
- | + | ||
- | for dukkah | + | |
* handful of hazelnuts | * handful of hazelnuts | ||
* handful of almonds | * handful of almonds | ||
- | * 1/2 handful | + | * 1/2 handful |
* 1/2 handful sesame seeds | * 1/2 handful sesame seeds | ||
* 1 teaspoon chia seeds | * 1 teaspoon chia seeds | ||
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* pinch of salt | * pinch of salt | ||
* pinch of smoked paprika powder (spicy) | * pinch of smoked paprika powder (spicy) | ||
- | | + | * |
- | for popping grains | + | |
- | | + | |
- | Dukkah can be made several days in advance. Mix all ingredients and toast in the oven (under the grill) at 160ºC for 15-20 minutes. Blend with a grinder | + | Dukkah can be made several days in advance. Mix all ingredients and toast in the oven (under the grill) at 160ºC for 15-20 minutes. Blend with a grinder |
- | Smoked glue: chop or grind sun-dried tomatoes | + | //Smoked glue// |
+ | * dijon mustard with grilled spices | ||
+ | * smoked | ||
+ | * cherry | ||
- | Char peppers with 'flame thrower' | + | 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 ' |
+ | |||
+ | |||
+ | // | ||
+ | * 6 small sweet peppers | ||
+ | * apple wood chips | ||
+ | * popping sugar | ||
+ | |||
+ | |||
+ | 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. | ||
==== Nutty crackers and steamed orange syrup ==== | ==== Nutty crackers and steamed orange syrup ==== | ||
+ | |||
+ | //Steamed carrot and orange syrup// | ||
+ | |||
+ | * 3 carrots | ||
+ | * 3 oranges | ||
+ | * 1 vegetable stock cube | ||
+ | * salt and pepper | ||
+ | * fresh 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 reduce until the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander. | ||
+ | |||
+ | |||
+ | //Crackers with smoked pistachios// | ||
+ | |||
+ | (from an old // | ||
+ | |||
+ | * 3 egg whites | ||
+ | * 1/2 cup sugar | ||
+ | * 1 cup plain flour | ||
+ | * 250 g peeled pistachios smoked with apple wood with smoking gun | ||
+ | |||
+ | 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. | ||
==== 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 litre sparkling water (or use a soda maker to carbonate |
- | * 1l tap water | + | * 1 litre still water |
- | * Cherry | + | * Cherry |
- | Pour the filtered water in a bottle. | + | Pour the sparkling or filtered |
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* 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 (slightly smoky one) | + | * agave syrup (we used one smoked over volcanic rocks in Oaxaca) |
- | + | * mesquite wood chips | |
- | Wet the mate with cold water, strain. Add ginger and pour boiling water over it. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. If too strong, add more water. Chill before serving. | + | |
+ | 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!)// | ||
===== Solitary immersion ===== | ===== Solitary immersion ===== | ||
+ | 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 ' | ||
==== Atlantic cedar smoke ==== | ==== Atlantic cedar smoke ==== | ||
+ | * 2 japanese-style incense sticks "Atlas Cedar" | ||
- | * 2 japanese-style incense sticks " | + | Light the incense ~10 minutes before guests arrive in the Solitary space |
- | + | ||
- | Burn the incense ~10 minutes before guests arrive in the Solitary space | + | |
==== Herbal water ==== | ==== Herbal water ==== | ||
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* 2-3 drops of lemon juice | * 2-3 drops of lemon juice | ||
- | Boil and filter | + | Boil tap water. Cool it down and filter to remove impurities. Add the other ingredients. Fill in a small lab pipette. |
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==== Algal reminiscences from forest and sea ==== | ==== Algal reminiscences from forest and sea ==== | ||
- | * | + | * |
* pinch of dried dulse seaweed flakes | * pinch of dried dulse seaweed flakes | ||
* pinch of icelandic moss | * pinch of icelandic moss | ||
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* thyme essential oil (edible!) | * thyme essential oil (edible!) | ||
* wasabi (freshly ground or in paste) | * wasabi (freshly ground or in paste) | ||
- | |||
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+ | * 2 kg mussels | ||
+ | * 1 leek chopped | ||
+ | * 2 stalks of celery chopped | ||
+ | * 2 red onions sliced | ||
+ | * 2 large carrots chopped | ||
+ | * 2 cloves of garlic peeled | ||
+ | * 1 large bottle of La Chouffe beer | ||
+ | * 5 tomatoes peeled and chopped | ||
+ | * handful of fresh samphire (optional) | ||
+ | * salt and pepper | ||
+ | * oak and maple wood chips | ||
+ | Place all ingredients except tomatoes into a metal dish and pour La Chouffe over everything. 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, | ||
- | === Silent convivium === | ||
- | ==== Tea sorbet ==== | ||
+ | ===== Silent convivium ===== | ||
+ | |||
+ | Light one stick of [[http:// | ||
+ | |||
+ | ==== Tea sorbet ==== | ||
- | Steamed garden | + | * 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. Strain it. 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 | ||
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* 1 leek | * 1 leek | ||
* 1 jerusalem artichoke | * 1 jerusalem artichoke | ||
- | * 1/4 purple cauliflower | + | * 12 florets of purple cauliflower |
- | * 1/4 romanesco cauliflower | + | * 12 florets of romanesco cauliflower |
* splash of red wine | * splash of red wine | ||
* splash of milk | * splash of milk | ||
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* 1 cup black quinoa | * 1 cup black quinoa | ||
* 1 cup black (beluga) lentils | * 1 cup black (beluga) lentils | ||
+ | * 1 teaspoon coconut oil | ||
+ | * salt and pepper | ||
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) | ||
For the lentils: add 3 cups of water and boil it down (~20 minutes). | For the lentils: add 3 cups of water and boil it down (~20 minutes). | ||
- | + | Mix quinoa and lentils and add coconut oil, salt and pepper. | |
- | Reserve in separate containers. | + | |
For the soil | For the soil | ||
- | * 4 tablespoons of hazelnut puree (a handful of hazelnuts, roasted on 160ºC for 20 mins blended into puree while still warm) | + | * 4 tablespoons of hazelnut |
* 2 tablespoons all-purpose flour | * 2 tablespoons all-purpose flour | ||
- | * ~teaspoon of ume-shizo (to taste, it's very salty) | + | * 1 teaspoon of ume-shizo (to taste, it's very salty) |
* 1/2 teaspoon sugar | * 1/2 teaspoon sugar | ||
+ | * a pinch of salt | ||
+ | * 1 teaspoon of cocoa powder | ||
* 1/2 teaspoon porcini powder | * 1/2 teaspoon porcini powder | ||
* 1 teaspoon hemp powder | * 1 teaspoon hemp powder | ||
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* 200g water | * 200g water | ||
* 125g butter | * 125g butter | ||
+ | * pinch of salt | ||
Toast applewood chips in a pan to release the aromas and pour water over them. Let it infuse for 7-8 minutes, then strain discarding the wood. Heat the liquid and whisk in the butter to emulsify it. Keep warm in the bain marie. | Toast applewood chips in a pan to release the aromas and pour water over them. Let it infuse for 7-8 minutes, then strain discarding the wood. Heat the liquid and whisk in the butter to emulsify it. Keep warm in the bain marie. | ||
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* sliver of grated ginger | * sliver of grated ginger | ||
+ | Non alcoholic: | ||
+ | * 1 part beetroot | ||
+ | * 1 part apple | ||
+ | * a hint of ginger | ||
+ | |||
+ | Juice, mix and shake. | ||
==== Quark dumpling with smoked tomato jam ==== | ==== Quark dumpling with smoked tomato jam ==== | ||
- | * 250g eastern European quark/ | + | |
+ | * 3 egg yolks | ||
+ | * 1 Tbsp butter | ||
+ | * 6 Tbsp semolina | ||
+ | * 2 Tbsp flour | ||
+ | * 1 Ts salt | ||
+ | * 1 Ts baking powder (not needed if using self-raising flour) | ||
+ | |||
+ | Mix all ingredients. If the mixture is too crumbly, add a bit of remaining egg-whites (slowly, 3 might make the mixture too liquid). Leave the dough to rest for 15-20 minutes. Steam for 10 minutes at 100C. | ||
+ | |||
+ | At Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer to a relatively flat cake. This needs further experimentation (recipe above, use only egg yolks, use self raising flour instead of baking powder, get 'ostro brasno' | ||
+ | |||
+ | < | ||
* 2 egg yolks | * 2 egg yolks | ||
* 2 teaspoons of salt | * 2 teaspoons of salt | ||
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* 1/2 teaspoon baking powder | * 1/2 teaspoon baking powder | ||
* 2 beaten egg-whites | * 2 beaten egg-whites | ||
- | * 1 cup bread crumbs | + | |
- | * 50g of butter | + | |
+ | Mix all ingredients, | ||
+ | |||
+ | | ||
+ | * 2/3 pumpernickel bread | ||
+ | * 1/3 wheat crackers | ||
+ | * pinch of salt | ||
+ | | ||
+ | |||
+ | Dry pumpernickel bread overnight, or in the oven. Break into small pieces and toast. Blend in the kitchen blender together with the crackers. Sieve to get smooth and rough crumbs. Reserve separately. Just before serving, melt the butter in a frying pan and fry the bread crumbs until they become crispy. | ||
+ | |||
+ | Serve with cold smoked Creme D' | ||
+ | |||
+ | |||
+ | For the smoked tomato Jam: | ||
+ | |||
+ | * 200 g cherry tomatoes or plum tomatoes | ||
+ | * 1 clove of garlic | ||
+ | * 1 onion sliced | ||
+ | * 1 small chili pepper chopped | ||
+ | * 1 teaspoon cinnamon powder or 1 stalk of cinnamon | ||
+ | * 1 spoon orange blossom water | ||
+ | * saffron | ||
+ | * cherry wood smoking chips | ||
+ | |||
+ | Smoke tomatoes, garlic and onion with smoking gun for 3 minutes or home smoker for 20 minutes. Place in a baking tray and combine with chili, cinnamon, orange water, and saffron in a baking tray. Cook in the oven at 180° for 20-30 minutes till the skin of the tomatoes begins to peel off. Peel the tomatoes, blend with the rest of the ingredients with electric mixer. Add salt and pepper if needed. | ||
+ | |||
- | Mix all ingredients, | ||
- | For the smoked tomato jam: | ||
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Strong smoke | Strong smoke | ||
- | * a mix of forest mushrooms | + | * 250g mixed forest mushrooms |
* handful of fresh thyme, sage and parsley | * handful of fresh thyme, sage and parsley | ||
- | * 1/2 teaspoon of coconut | + | * teaspoon of mild olive oil (able to withstand heat) |
- | * 1/2 teaspoon | + | * 1 clove of smoked garlic |
+ | * handful of seitan (we used [[http:// | ||
* cedar grill wraps | * cedar grill wraps | ||
* butcher' | * butcher' | ||
+ | * a splash of red wine | ||
+ | * water to cover the wraps | ||
* salt & pepper to taste | * salt & pepper to taste | ||
- | Chop the herbs finely. | + | Chop the herbs finely, add salt and pepper. Brush the mushrooms to remove sand and grit, marinate in the 2/3rds of herb mixture. Add the olive oild to the remaining herb mixture. Chop seitan |
Mixed smoke | Mixed smoke | ||
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* salt & pepper | * salt & pepper | ||
* coconut oil | * coconut oil | ||
- | * olive oil | + | * truffle |
* 1 alder smoking bag | * 1 alder smoking bag | ||
- | Place white potatoes in a red clay pot, mix with olive oil, salt, pepper and rosemary and bake/smoke in the green egg on low heat for 2 hours. Marinate | + | Place purple |
Soft smoke | Soft smoke | ||
- | * spinach steamed in smoky tea | + | * spinach steamed in tea |
Tea emulsion | Tea emulsion | ||
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* pinch of yuzu powder | * pinch of yuzu powder | ||
* pinch of nutmeg | * pinch of nutmeg | ||
- | * teaspoon of black tea (smoky lapsang, | + | * teaspoon of black tea (organic English Breakfast |
* 1/2 teaspoon honey | * 1/2 teaspoon honey | ||
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Spinach and herbs | Spinach and herbs | ||
- | 200g baby spinach leaves | + | * 200g organic |
- | handful of parsley leaves | + | |
- | salt and pepper | + | |
- | sprinkle of lemon juice | + | |
- | Rinse the spinach and leaves | + | Rinse the spinach and parsley |
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* 12 celery sticks (about 20cm long) | * 12 celery sticks (about 20cm long) | ||
* a splash of lemon juice (to prevent oxydising) | * a splash of lemon juice (to prevent oxydising) | ||
- | * a bunch of parsley | + | * 1 bunch of parsley |
- | juice apples and celery, add lemon juice and mix. juice parsley stalks. Mix 2/3 apple & celery with 1/3 parsley juice. Sieve through a tea strainer or muslin cloth. Serve in shot glasses. | + | Juice apples and celery, add lemon juice and mix. Juice parsley stalks. Mix 2/3 apple & celery with 1/3 parsley juice. Sieve through a tea strainer or muslin cloth. Serve in shot glasses. |
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==== 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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* 2 vanilla sugars | * 2 vanilla sugars | ||
* 20g white sugar | * 20g white sugar | ||
- | * 25ml rum and laphroaig | + | * 25ml rum and Laphroaig (10) mixture |
* 4 marron glace | * 4 marron glace | ||
* a bit of sweet cream | * a bit of sweet cream | ||
- | Boil chestnuts and peel them. Steam peeled chestnuts over 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, smoke it together | + | 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 bits of marron glace. |
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- | * 120 ml espresso or very strong coffee, at room temperature | + | * 150 ml espresso or very strong coffee, at room temperature |
- | * 60 ml rhum & laphroaig | + | * 60 ml rum & Laphroaig PX mixture |
* 2 teaspoons vanilla powder | * 2 teaspoons vanilla powder | ||
* 3 large egg yolks | * 3 large egg yolks | ||
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* 225 g mascarpone cheese | * 225 g mascarpone cheese | ||
* 3 egg whites | * 3 egg whites | ||
- | * 18 to 20 Savoiardi Italian ladyfingers | + | * 26 Savoiardi, Italian ladyfingers |
- | * 30 g raw cocoa powder | + | * 30 g raw cocoa powder |
- | * 2 cloves of honey fermented, caramelised, | + | * 1 big or two small cloves of smoked garlic |
+ | * 1/4 teaspoon coconut oil | ||
+ | * cherry wood chips | ||
+ | Combine espresso (or coffee), 2 tablespoons spirits, vanilla extract and 1 tablespoon of sugar in a bowl. | ||
- | Combine espresso (or coffee), 2 tablespoons spirits, vanilla extract and a tablespoon of sugar in a wide, small bowl. | + | Caramelise garlic with a bit of the sugar on low heat until soft and transparent. |
- | + | ||
- | Caramelise garlic with a bit of the sugar on low heat until transparent. | + | |
Beat egg yolks, 2 tablespoons of spirits, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Use a whisk or, to make things easier, a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat). | Beat egg yolks, 2 tablespoons of spirits, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Use a whisk or, to make things easier, a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat). | ||
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Whip egg whites in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated. | Whip egg whites in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated. | ||
- | Assemble Tiramisu | + | 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. |
- | Dip half of the ladyfingers very quickly into the coffee, | + | In small bowls spoon 1 part of the Savoiardi mixture on the bottom |
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==== A selection of smoked fudge and caramels ==== | ==== A selection of smoked fudge and caramels ==== | ||
+ | == Fudge with smoked sea salt and smoked vanilla == | ||
+ | |||
+ | * 150 g dark chocolate broken in pieces | ||
+ | * 100 g marshmallows | ||
+ | * 400 g condensed sweet milk | ||
+ | * 100 g brown sugar | ||
+ | * 125 g butter | ||
+ | * smoked sea salt | ||
+ | * 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 constantly. 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. | ||
+ | |||
+ | == Caramel with smoked walnuts == | ||
+ | |||
+ | (from // | ||
+ | |||
+ | For the crisp pastry: | ||
+ | * 175 g flour | ||
+ | * 125 g butter | ||
+ | * 4 spoons brown sugar | ||
+ | For the caramel: | ||
+ | * 55 g butter | ||
+ | * 4 spoonfuls brown sugar | ||
+ | * 400 g sweetened condensed milk | ||
+ | |||
+ | * 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. | ||
==== Whiskey & Cigars ==== | ==== Whiskey & Cigars ==== | ||
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Aardappelen in algenpoeder | Aardappelen in algenpoeder | ||
+ | |||
* 4 aardappelen (la bonotte) | * 4 aardappelen (la bonotte) | ||
* 100g boter | * 100g boter | ||
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---- | ---- | ||
- | kruidenmayonnaise | + | Kruidenmayonnaise |
* 75g eigeel | * 75g eigeel | ||
* 45g kruidenazijn | * 45g kruidenazijn | ||
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---- | ---- | ||
- | gestoomde | + | Gestoomde |
spoel de eidooiers in koud water tot alle eiwit eraf is. smeer de vormpjes of kophes in met geklaarde boter. leg per kop 1 eidooier en dek die af met plastic folie. Verwarm de steamer voor tot 85c en laat de dooiers 4-5 minuten stomen. Leg ze daarna meteen voorzichtig op de borden (served with snijbonen & zuurdesemtoast) | spoel de eidooiers in koud water tot alle eiwit eraf is. smeer de vormpjes of kophes in met geklaarde boter. leg per kop 1 eidooier en dek die af met plastic folie. Verwarm de steamer voor tot 85c en laat de dooiers 4-5 minuten stomen. Leg ze daarna meteen voorzichtig op de borden (served with snijbonen & zuurdesemtoast) | ||
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Shake over ice, strain into a wine glass. (via "The Tippling Club") | Shake over ice, strain into a wine glass. (via "The Tippling Club") | ||
- | ====Ode to Bax Beet Pinot==== | + | ==== Ode to Bax Beet Pinot ==== |
* 2 cl Fernet Branca | * 2 cl Fernet Branca | ||
* 3 cl Malt syrup (add 1 part hot water to two parts Malt Syrup mix and cool) | * 3 cl Malt syrup (add 1 part hot water to two parts Malt Syrup mix and cool) | ||
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(A variation from http:// | (A variation from http:// | ||
- | ===== Tiramisu recipe | + | ==== Tiramisu recipe ==== |
based on http:// | based on http:// | ||
- |