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| Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
| open_sauces:smoke_vapour_recipes [2013-12-02 15:51] – [Quark dumpling with smoked tomato jam] maja | open_sauces:smoke_vapour_recipes [2013-12-03 17:08] – [A selection of smoked fudge and caramels] alkan | ||
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| ===== Silent convivium ===== | ===== Silent convivium ===== | ||
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| + | Light one stick of [[http:// | ||
| ==== Tea sorbet ==== | ==== Tea sorbet ==== | ||
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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. | ||
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| + | == 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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