![]() ![]() third layer: huckleberry jelly (compote with gelatine, or perhaps try a hard-pectin set, sort of like PDF) second layer: Sauternes jelly, or if you're feeling very rich, perhaps a palmito mousse? You're looking for creamy and delicate flavours in this layer, if I'm reading you right. What I'd be tempted to do is work from the top of the mold to the bottom: Any suggestions or thoughts on the technique or flavor combinations? The idea is to dip your spoon into the top layer of foie gras and the first taste is rich and decadent, then you sens the second layer of sweet, silky Sauterne, and a final layer burst of flavor from tart, fragrant huckleberries. Garnishes, Brioche, (Cut in wedges), Huckleberry Compote around the plate. Bottom layer, Huckleberry Compote combined with gelatine. So if I prepared the ingredients in a mold, what would you think about these layers of flavors? But I think I can take it to a new level employing gel techniques. You could say this is an upscale version of a peanut butter and jelly sandwich. I'm thinking of changing things up from my traditional presentation-layers of Brioche Croutons topped with alternating layers of Foie Gras Mousse, (pressed in a ring mold), then a spoonful of Huckleberry Compote on top. The play of rich foie gras and tart, sweet huckleberries is a dish for the ages. The Compote is incredibly delicious when paired with foie gras mousse and buttered brioche. ![]() Every Fall when the huckleberry crop shows its glory in our Farmer's Markets, one of the dishes I make is a batch of Huckleberry Compote. These little nuggets have a briny, salty, fresh sea taste-which pairs wonderfully with the spicy, rich, tang of the Bloody Mary Aspic-Īs I move toward more contemporary dishes using gels, I need a few suggestions. I used fresh Willapa Bay oysters that are harvested off the Oregon Coast. Once the tomato aspic is chilled, you just scoop it off the cookie sheet and use it to garnish the oysters). Pour the tomato aspic into individual serving molds, (or in this case, spread it thin on a cookie sheet lined with parchment. Strain the hot liquid into the second bowl and stir to combine. While the first mixture is cooking, in another bowl combine. Reduce the heat and simmer for 10 minutes. The ingredients are-Ĭombine in a saucepan and bring to a boil. The hot mixture was then blended into a cool mixture composed of gelatine and tiny diced vegetables. First, I made a hot mixture of spicy tomato juice. The recipe starts with the basic two-step aspic process. So relying on some people who know food, they simply pointed out what the traditional garnish is for a Bloody Mary-celery. The next question was a simple one-how to garnish the oyster and the aspic. I thought about putting a little mold of aspic next to the oyster, but that didn't make sense because this is meant to be an oyster shooter-a one-shot gulp of oyster, aspic and Bloody Mary flavors. I thought about encasing the oyster in the aspic, but given the ruddy color of tomato aspic, the natural shape of the oyster wouldn't be visible. Sometimes I will add diced onions, celery, and olive to the mold in order to give the aspic texture.Borrowing again from the past, my second dish was based on a recipe I developed about 10 years ago-a marriage of all things delicious-vodka, tomato juice and oysters. Note: Trader Joe's has a great Bloody Mary mix that makes a wonderful, slightly spicy aspic. Pour into a bowl, mold or individual cups, and chill until firm.Įxcellent served with avocado and a dollop of mayo. Pour in the remaining 1 cup of cold juice and lemon juice. Continue heating on medium heat setting and stir mixture until the gelatin dissolves into the juice (about 5 minutes). Add 1-1/2 cups of tomato/gelatin mixture. ![]() Let stand for 5 minutes so the gelatin softens.Īdd 2-1/2 cups of vegetable juice to saucepan and heat until hot remove from heat. Place 1-1/2 cups of cold vegetable juice in a bowl and sprinkle the gelatin over the top. The nice thing about aspic is that it's quick and easy to prepare, you can make it in advance so you're not freaking out at the last minute, and no one ever expects to be served this tasty retro dish.Ģ cups vegetable juice or Bloody Mary mix, cold and dividedĢ 1/2 cups vegetable juice or Bloody Mary mix, heated until hotģ tablespoons unflavored gelatin (3 envelopes) We ate outside and the aspic was a perfect side salad to have on a warm evening (it would be great on a cool eve too, for that matter!). She served it with Thanksgiving dinner at her home in Palm Springs. One year Barnaby's mother Mandy made a tomato aspic that was the yummiest thing ever.
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