Sunday, March 4, 2012

Foie, Berry, Smoke

Pickled Smashed Blackberries
Wash the blackberries under cold water. Make a 50% salt to sugar cure with orange zest, lemon zest, pink pepper corns, coriander seed, star anise, cinnamon stick and fresh thyme. Robot coupe all of the ingredients until smooth. Spread a thin layer of the cure on the bottom of a half hotel pan, place the washed berries on the cure. Cover the berries with the rest of the cure. Cure the berries for three hours. Meanwhile make a pickling liquid, to your liking, and let cool to room temp. After three hours rinse the berries under cold water and put them in a cryovac bag. Pour the room temp liquid in the the berry bag and cryovac and the strongest setting. Let pickle over night. Smash the berries with your hand while still in the cryovac bag. Drain and serve.

Toasted Brioche
Maple Gastrique
Smoked Cream
Foie Custard
Micro Greens

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