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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. Mette, join the no-sleep club. I had trouble falling asleep and staying asleep last week because ideas were racing through my head. Embrace the lack of sleep My two cents...I've been thinking about Raspberry Chimay and Lemon in Heffeweizen...I love fruit in my beer.
  2. thanks tweety. No, I warned them not to since I wasn't concerned about hygeine when I carved it.
  3. I don't think most are professionals. I'm not. I jokingly say I was taught by Julia Child because I always watched her TV show as a kid. I've not had any professional training - I just get inspired by pics posted here (like Ling, Patrick, Filipe (gone missing) and many, many others), then I research the heck out of things. For this dessert, I had never made fresh masa or mincemeat. I certainly had never made cinnamon bison flags. And I haven't made ice cream in over 10 years. I have more failures than success, but the fun for me is discovery and exploration. I'm often asked to do catering work and I have always said no because once someone is paying you can't mess up...and I do and will.
  4. For those of you not following the challenge thread...here's my dessert from last night: Mincemeat (suet, meat, pineapple, apricot, raisin) tamale with homemade masa (posole, fresh corn, orange zest); Sage ice cream sweetened with agave nectar; Burnt cinnamon bison flag; plated with pineapple coulis and green chile marmalade. RECIPE
  5. I wonder if its like a 1000 year egg...meaning a long, long time
  6. Mincemeat Tamales with Sage Ice Cream (eG Pastry & Baking Challenge #2) Serves 6 as Dessert. Mincemeat (suet, meat, pineapple, apricot, raisin) tamale with homemade masa (posole, fresh corn, orange zest); Sage ice cream sweetened with agave nectar; Burnt cinnamon bison flag; plated with pineapple coulis and green chile marmalade. MINCEMEAT 1 c Suet with meat scraps, finely diced 1 c Apples, peeled, finely diced 1 c Apricot, finely diced 1 c Pineapple, finely diced 1 c Raisins 1/2 c Each, Brown Sugar, White Sugar 2 tsp Cinnamon Salt, pepper, cloves to taste 1/4 c Brandy, rum, or cognac MASA 2 c Frozen Posole 2 c Fresh corn kernels 2 T Baking Powder 2 T Sugar 1/4 c Corn oil (preferably Spectrum) 1 tsp Salt 1/4 c Butter, melted 1 c Orange Juice Orange zest to taste 3 T Flour SAGE ICE CREAM 2 c Cream 2 c Half-and-Half 1/3 c Fresh Sage, coursely chopped 4 Wide strips of Lemon Peel 9 Large Egg Yolks 1/4 c Sugar 1/4 c Agave Nectar 1/4 tsp Salt MINCEMEAT Boil suet/meat for 30 minutes in water. Cool, dice and add all other ingredients. Let sit overnight. MASA De-shell thawed posole between two towels. In processor, combine posole and corn. Add baking powder, sugar, salt, flour. Add the oil, butter and liquid. The amount of liquid will vary depending on moisture in the corn and masa, so you're going for a thick corn bread consistency (its forgiving). TAMALE ASSEMBLY & COOKING Using fresh (or soaked dried cornhusks), layout husk. Spread masa on husk to about less than 1/4 inch thick. Spread into rectangle - recognize that the ends (sides and top/bottom) will bunch up and become thick making it less palatable than the thinner middle. Add mincemeat filling. Roll tamale and tie ends. Line steamer with additional husks. Steam tamales for approximately 1 hour. Cool for 30 minutes with husk on. SAGE ICE CREAM *modified from Epicurious.com Bring cream, half-n-half, sage and zest to a boil over moderate heat. Remove from heat and steep covered for 10 minutes. Whisk yolks, sugar, agave and salt in bowl. If you can't find agave nectar increase sugar to 3/4 C.. Whisk half of hot cream into egg mixture, then return egg to cream. Cook the custard over moderate heat stirring constantly until it coats the back of a spoon - about 5 minutes (170 degrees F) - do not boil. Pour custard through sieve and return to bowl. Cover and chill at least 3 hours. Freeze custard in ice cream maker to desired consistency. PLATING If you wish to do the bison component, get paper thin sheets of bison. Coat heavily with brown sugar and let sit covered overnight. Heat large skillet and add butter. When butter is bubbly, add bison and cover with 2 T. of cinnamon. Cook until the meat is visibly done, turn and cook longer than you think you should, but not until you smell carbon...just before carbon pull bison out of skillet and cool on cooling rack to carmelize. Coat bottom of plate with pineapple coulis, melted green chile marmalade (jalapeno would be similar). Pan fry the tamales in butter, add ice cream and finally the bison plank. Set up an over-elaborate photo shoot station, causing entire dessert to become the wrong temperature and the ice cream to melt...you'll have a great picture and an OK dessert Keywords: Dessert, Intermediate, Plated Dessert, Ice Cream Maker ( RG1821 )
  7. One of the fun parts of these challenges has been the eG's interaction with the challenge, so wherever the group takes Mette is fine with me. My original thought (knowing she would know beer well) was to have her break down the ingredients and re-create them into something new. And while I won't turn her away from chocolate, I agree with Anthony that it might be a bit too obvious if is a main component. I purposefully have left North America for this challenge to see what Europe might be able to do. Europe...a traditional continent. Much history. Much diversity. Often on the cutting edge of culinary taste. I remember the first days of my challenge like they were just last week - oh yeah, they were ...these first days tell us nothing of 7 days from now!
  8. I've had tons of ideas for this...but I'll reserve comment for now
  9. Thanks to all for the kind words. Would I make it again? The bison flag, although very tasty...its a bit too gimmicky. The ice cream - absolutely! The tamale - yes, but I'd work on thinning the masa. I've never been able to make a thin masa layer because it bunches up when you roll it. But it definitely was a sweet not a savory. You'll understand when the recipe gets posted. It had brown sugar, raisins, etc., so it was sweet, and really well complemented by the orange masa. I'm going to ask the friend who taught me how to make masa to make them with my recipe and see how they turn out.
  10. Welcome to round 3. In the last round, Ling challenged me to create a dessert using animal (not byproduct). The result was a mincemeat tamale, burnt cinnamon bison flag, and sage ice cream sweetened with agave nectar. The stress was high, and the challenge was great. But, now its time to pass the challenge on. Mette is the perfect challengee for what I have in store. Here is an example of Mette's recent work. So, my challenge to Mette is this: Create a deconstructed beer dessert! The dessert should be presented by next Sunday. If you read Mette's profile, you'll understand why this torch has been passed to Copenhagen. (Now we wait until she notices this thread and accepts) P.S. If the term deconstructed is confusing, the group can help define it.
  11. Here we go! First, thanks again to Kerry for starting this fun challenge, and to Ling for tapping me. Also, thanks for the many comments. Some I used, some inspired me, but all were greatly appreciated. It was a blast and definitely a challenge. You'll see a new thread for the new challengee in moments. The idea became - celebrating my regional foods. I used (when available) only locally produced/grown products, and local flavors. The challenge was to create a dessert using animal (not byproduct). In the end I created a mincemeat tamale, sage ice cream, burnt cinnamon bison flag on top of pineapple coulis and green chile marmalade. The tamale masa was made totally from scratch using posole and fresh corn with orange zest incorporated. It was filled with suet and meat mincemeat, also including pineapple, apricot and raisin. The sage ice cream was just what you would expect: sage, cream, half n half, and sweetened with agave nectar. The bison flag became the challenge. The technique that ultimately worked was to marinate the paperthin slice of meat in brown sugar (absorbed by the juices), and to pan fry in butter, sprinkled with sugar and lots of cinnamon. Once this cooled it was a brittle and very tasty accompaniment to the rest of the dessert. Taste: The tamale was really nice. I enjoyed the mincemeat, especially the combination of the meat/suet and pineapple. The masa was something truly special. I mentioned in previous posts how nice the aroma was, and the taste didn't let me down. It was so elemental, and as cheesy as its sounds, it really touched my soul. The flag was a gimmic and tasted niced, but I wouldn't make it again. The hit was the sage ice cream! Fantastic. It made you think you were about to have mint ice cream, but it didn't go there - superb! All recipes will be posted tomorrow when I catch up. So, without further delay, here are the pics:
  12. Got it! I'll explain the full process in the recipe page, but I did a burnt cinnamon pan fry. Great texture. Great flavor. Almost tastes mole-esque as many of you suggested, and it should go great with the tamale. I've popped it into the drier to try and crisp it a bit more. Edited to add: I've just had 3 people taste it and they all loved this method...photo coming soon.
  13. The jerky beef is a bit tough, but very tasty. I'm doing a pan fried- burnt cinnamon steak as I type. My ice cream bowl is ready, so we're within an hour.
  14. Here is the buffalo after 45 minutes in the dehyrdrator. Notice how thin my butcher got the meat. you can see the bars through the meat. The spotting is cinnamon. Much to my surprise, this jerky machine is going to give me...well...jerky. My guess is that this won't be the method that ultimately is used in the dessert.
  15. It does - www.scdailypress.com, but I'm having trouble figuring out how to get in. If I can get in, and its free, I'll post the URL.
  16. 1 o'clock MST and we're in the countdown stage. I just started my dehydrator for the meat. I'm going to do the slow oven roast in an hour from now. I'll fry the meat minutes before. I had a minor setback when my friend's icecream maker cannister had a an ice bag frozen inside of it. So I rushed to my store and bought a new icecream maker...that means at least 6 hours until its frozen. Its been fun this weekend because our local paper ran a little story about all of this so now the small town of Silver City is rallying around the dessert.
  17. Art, thanks so much for taking the time to post the pics and process...please keep sharing - its very interesting and fun to see.
  18. We're in the home stretch. Now that all distractions are aside, I've hunkered down to finish the dessert. Today I made the ice cream liquid - sage, sweetened with agave nectar: Yesterday I made the mincemeat first: Then I filled the homemade masa (absolutely stunning aroma): And finally tonight I prepared the buffalo sheets by coating them in brown sugar for the night:
  19. Another cheese party down...this was our German party in honor of Oktoberfest and national Cheese Month (In America). While I wouldn't consider any of these German cheese, all are made in Germany... First the spread: Smoked salmon, many wursts, pumpernickel, many great desserts Now onto the cheeses. Cambozola. Its a very popular gorgonzola camembert blend. It was cold out tonight so it didn't warm up as much as I would have liked Then Champignon. Basically a brie-like with mushrooms And finally a Mirabo - brie-like with walnuts. Good party. It was Harvest moon, so we had the party outdoors and showed Wallace and Grommit for background lighting.
  20. Definitely do your homework on the printer...we do enought that it is worth it but not too much that it doesn't...if that makes sense. Here's the best price I found today for the printer. I bought mine with a rebate which I've seen many times over the past 2 years.
  21. I agree. Just like Chufi's dutch thread, having a Russian thread would be very exciting.
  22. I've been lurking on this thread for a while and I'm glad you have got some momentum. Your products look great and it sounds like your pricing is getting closer. I opened my high(er) end speciatly food store in the middle of nowhere 3 years ago, and we've learned quite a bit. Here a few tidbits for the cause... We got out cards (business and postcards) printed at vistaprint.com with their never-ending specials. I think we paid for just shipping on 250 cars which lasted a while. I haven't beaten their prices yet. We also bought a Samsung CLP510 color laser printer for $150 (plus toner) and do almost all our in-store signage, fliers, and newsletters on that for pennies and at our convenience. Hint - get the high density toner cartridges (5K copies per v. 2K). A good friend told us before we opened that there are three main components to small business - price, quality, service...pick two NOT three. We went for quality and service and charge prices that we need to for the other two. Our town has not disappointed.
  23. Tres Leches...although you're more than likely to see a Duncan Hines box cake
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