Updates

You shouldn't think that every week I am making something new that I've never done before, and that it always comes out perfect.  I mess up plenty, and I also like to revisit popular dishes.  This weekend I made a lot of old favorites, but with seasonal changes.

First, I decided to make a clafoutis for brunch.  It's an easy, inexpensive, yet impressive dish that is easy to make ahead of time, which I feel is key to entertaining.  It's almost time for stone fruit, but right now blueberries are the stars at farmers markets everywhere, which is why I decided to make that the main ingredient of the clafoutis.  

I started by soaking the blueberries in a ginger liquor with mint leaves.  Then made a custard of 5 eggs and half a cup of sugar, folded in a scant cup of flour, then dumped in the drunken berries with their friends.  I let the batter chill in the fridge with a non-stick pan, then dumped one into the other and threw it in a 450 Dg oven for 25 minutes when company arrived.

With the remaining eggs of my dozen, I decided to make ice cream.  My favorite tea of late is Rare Tea Cellar's Emperor's Milk Chocolate Elixir, which blends the titular ingredient with green tea.  It has a great body and the flavors do a great job of enhancing each other.  Since tea and chocolate both have an affinity for cream, I figured it'd make a killer base.

I did my standard base of 2 C heavy cream and 1.5 C whole milk with 5 egg yolks, but I cut out almost all of the sugar.  The tea leaves went in while I was bringing the dairy to a boil, and then I strained it out after I combined the dairy with eggs, which I would do anyway to catch any renegade scrambles.  Since the tea flavor wasn't as prominent as I wanted, I then continued to steep the tea in the base as it cooled, and again as it chilled in the fridge all day.  The result is stellar--easily my favorite production to date.  My hat goes off to Rodrick, as this wouldn't have been possible without his masterful blending.

My last update is on the aquavit.  After a quick week it's apparent that there is already some magic going on.  I'm excited to see the color richen further, and for the final product in five weeks.

Comments

[Tatiana]

The clafoutis looks mighty tasty!

[E Stelling]

I am so making this blueberry dish. Wish I could try the drink sometime, looks great too!

Chef E