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| open_sauces:smoke_vapour_recipes [2013-12-02 15:49] – [Nutty crackers and steamed orange syrup] maja | open_sauces:smoke_vapour_recipes [2013-12-02 15:51] – [Quark dumpling with smoked tomato jam] maja | ||
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| 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. | 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: | ||
| - | Serve with cold smoked Creme D' | + | * 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. | ||
| - | For the smoked tomato jam: | ||
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