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Curry House Japanese Curry and Spaghetti has shuttered, closing all 9 units in Southern California
Employees learned of closure when arriving for work Monday
October 1, 2008
From: Pastry chef Suzanne Imaz, One Sixty Blue, Chicago. Yield: 28 servings.
625 g browned butter
¼ tsp. Chinese five spice
1¼ tsp. ground ginger
⅝ tsp. fennel seeds
⅝ tsp. whole cloves
⅝ tsp. ground cardamom
625 g egg whites
650 g 10X sugar
100 g local honey
180 g molasses
250 g almond flour
250 g flour
1 K The Perfect Purée of Napa Valley Pomegranate Concentrate
1 K water
500 g sugar
16 g orange juice
36 g lemon juice
14 Bosc pears, halved and cored
160 g dried currants
160 g brunoise of dried pear
160 g brunoise of dried cherries
160 g dried black mission figs
400 ml port wine
40 g muscovado sugar
6 g pectin
as needed, Greek yogurt ice cream
as needed, Perfect Purée of Napa Valley Pear
For Spiced Financier: Brown butter and set aside. Grind spices in spice grinder. Mix egg whites, sugar, honey and molasses with whip in mixer. Add in flour, amlond flour and spices. Add in butter. Bake at 350°F in a convection oven about 18 minutes, until center of cakes spring back. Cool, freeze and unmold.
For Pomegranate Poached Pears: Combine all ingredients. Cover with vented parchment and weigh down with a lid or plate to keep the pears submerged. Simmer until pears are tender.
For Port-Fruit Compote: Heat port until warm. Combine sugar and pectin and add to port. Bring to boil and add dried fruit.
Plate as desired. Garnish with Greek yogurt ice cream and the Perfect Purée of Napa Valley Pear.
PERFECT PUREE OF NAPA VALLEY
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