Friday, October 22, 2010

Milk Punch

This was brought about by my roommate Shiraz Noor, with inspirations from Cameron Bogue(2009) and Jerry Thomas(1862).  The recipe is a large scale, yielding 24 quarts.

Smash-up the following:
5g Cloves
10g Green Cardamom Pods
20g Fennel Seeds
15g Coriander Seeds
20g Black Peppercorns
10g Cinnamon
25g Vanilla Bean
50g Peeled Ginger
Add all of the above to 3 quarts of water and bring to a boil. Cover, cook for 5 minutes.
Remove from the heat and add:
50g Darjeeling Tea Leaves
100g Lemon Zest
2500g Sugar
Allow to rest overnight and strain. Leave all of the aromatics in the strainer and pour the following on top:
3750mL Smith and Cross Rum
2250mL Batavia Arrack
2000mL J&B Blended Scotch
2Q Lemon Juice (Fresh)
3Q Pineapple Juice (Fresh, unless it sucks[canned Dole is consistently ok])
Allow all to come to ambient temperature.  Bring 7 quarts of whole milk to a boil.
Add .5quarts fresh lemon juice. Add to the strained liquid, stir and strain through a fine mesh strainer(we use a super bag, see below). Add the first strained liquid back to the strainer, being sure to leave the collected milk solids in the strainer. Cool and serve over cracked ice.

The recipe is open to alteration, but the foundation is the milk. It alters the texture of the drink in two ways, by adding body and removing particles. The milk separates, leaving the whey to affect its body and the coagulated solids to strain the drink, making it completely smooth.

The strainer we use is a 250 micron bag, also known as a super bag. It works well, other strainers are not recommended.

Clear, cold, spicy, tart, sweet, boozy, milk.
Milk Punch


Tuesday, October 19, 2010

Corn and Smoked Shallot Soup

This soup is vegan and smoky, most people will probably think there is bacon in it.
1250g corn juice (about 2qt worth of raw kernels)
120g smoked shallot
Smoked Shallots
60g olive oil
15g sugar
10g salt
8g lemon juice
5g ume vinegar
10g apple cider vinegar
Cook the shallots in a large pot in the olive oil until they are soft. Add the sugar, salt and corn juice over high heat, and bring to 180F, stirring with a spatula the whole time(corn juice scorches very easily). Take off the heat, add the vinegars and lemon juice, and blend until very smooth. Pass through a fine sieve.
Corn Juice!
 Plate it up!
Corn and smoked shallot soup with zucchini and chervil
This soup is great warm, but even better served cold. Vegan soups can be tasty too.


Monday, October 18, 2010

Blue Crab Sauce

I saw a basket full of blue crabs labeled 12 for 3$. They were not huge, but that much flavorful seafood at that price was irresistible. Here is the sauce I made out of them.
12 small blue crabs
1000g water + 300g
360g carrot, sliced
160g shallot, sliced
160g fennel, sliced
160g celery, sliced
28g garlic, sliced
8g hot sauce
160g dolin dry
90g olive oil + 40g
210g canned whole tomatoes
50g of their juice
250g Ceres brand peach
300g coconut milk
12g salt
Bring the water and salt to a boil in a large pot. Place the crabs into the boiling salted water, in batches, turning them, until they are cooked through. Reserve the water. Take off the front claws and remove the meat, keeping it as whole as possible and saving both the meat and the shells(you do not need any of the meat for the sauce, all meat should be save for something else). Take off the reproductive organ cover and then pry off the top shell(carapace) from the abdomen. Separately reserve any liquid or soft bits that are in the carapace. After cleaning out the carapace place it with the reserved claw shells. Brake off any smaller legs and place them with the rest of the shells. The section of the body that is left, contains all of the jumbo lump meat. Rest the remaining body abdomen side up and place a knife in the middle dividing the two sets of meat. Slip the knife under the meat, but not through the other side and then unfold to reveal the lump. Do this again to the other side(check out the pictures below for a better idea). You should have a pile of meat, a pile of shells, and a pile of soft middles(non-meat and non-shell). Add 90g of olive oil to a pan and bring it just to the smoking point and then add the carrots, shallots, fennel, garlic, hot sauce, and celery. Cook until everything starts to get soft over high heat, then add the vermouth.  Cook until the alcohol is almost gone and then add the tomatoes, their juice, and the peach juice. Cook this until it looks moist but there is very little residual liquid in the pan. Get a separate pot as hot as you can and then add the 40g of olive oil, follow immediately by the shells. Cook this for 2 minutes over high heat and then add the coconut milk. Cook for 2 more minutes and then add the reserved cooking water. Cook this down for 10 minutes and then strain through a fine mesh strainer. Add everything that doesn't go through the strainer back into the pan and add the 300g of water. Stir the pot well, then strain the shells again, into the stuff you already strained. Add all of this to the cooked aromatics, along with the soft middles. Bring everything to a boil and blend. Finish by passing again.
The lump meat, the bottom is before, the top is after
Plate it up!
Blue crab pasta with parsley, lemon, and chili