Wednesday, November 24, 2010
Yesterday evening we had Chef Dave Gilbert over to talk about his adventures as the Exceutive Chef at the American Pavilion in Shanghai. Dave, of course had a ream of pictures, some great stories and he brought me some fantastic oolong teas. But those are another story. We invited our next door neighbors over as well so it was a nice small group.
Main course was a fairly conventional salade nicoise so I won't bore you with those details. Dessert was a little whimsy and fun. The basic ingredients are (per serving)::
1 ripe mission or other whole fig
1T greek yougurt made into quenelles with 2 spoons
1 small 1/4" cube piece of honeycomb
a few drops of kaffir lime infused vodka (left over from the hallow-tini party.) (This would also be nice with cointreau or even a nice sipping rum if you don't happen to have any kaffir lime infused vodka handy).
Some tangerine zest
The pictures here arenot exactly as serverd - I remade the dish this morning to take photos.
Form the yogurt into quenelles using 2 tablespoons
Cut the stem off the fig leaving the top flat. Then cut vertically into quarters, leaving it just still attached at the bottom
Place the honecomb resting against the yogurt, and the fig up against that.
With a pipette draw a small amount of the liquor
Add a few drops of the liquor to the center of the fig.
Drop the rest of the liquor near the yogurt
Sprinkle a little tangerine zest on the yogurt.
Posted by Chris Bird at 8:01 AM