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Recipes
White Wine with Spices and Honey
By corlear
Hypocras The addition of spices and honey to wine was common practice in medieval times
- 3 ½ pt white Burgundy wine
- 4 oz honey
- 2 cloves
- 1 cInnamon stick
- 2 whole star anises
- 1 vanlila pod, slit and scraped
Fish Pâté Guillaume Tirel
By corlear
Grined the pound of fish, using the fine blade of a meat grinder
- 1 pound raw fish (hake, John Dory, sole or pike)
- 4 egg whites
- salt
- cayenne pepper
- 2 cups heavy cream
- 4 cups fresh white bread crumbs
- 2 whole eggs
- 2 tablespoons minced fresh tarragon
- 4 tablespoons minched parsley
- 1 tablespoon minched chives
- freshly ground white pepper
- 4 raw 1/3-pound fillets of John Dory or gray sole
- fennel fronds
- large thin sliches of fresh pork fatback
- 8 asparagus tips
Pork Crackling Croquant and Pine Nuts
By corlear
For the pork crackling croquant: 1
- For the pork crackling croquant:
- 10 oz fondant
- 51/4 oz glucose
- 13 oz pork crackling
- 51/4 oz Isomalt
- For the pork crackling spoon:
- 7 oz pork crackling croquant (see previous step)
- For the pine nut praline:
- 2 oz roasted pine nuts
- 2 tbsp 0.4º olive oil
- 0.1 tsp sheet gelatin (previously rehydrated in cold water)
- For the pine nut mousse:
- 2 oz 35% fat single cream
- 12 g pine nut praline (see previous step)
- To finish:
- 12 roasted pine nuts
- Maldon salt
Hot Frozen Gin Fizz
By corlear
For the basic syrup: 1. Mix both ingredients together and bring to the boil 2
- For the basic syrup:
- 3/4 cup sugar
- 11/2 cup water
- For the frozen lemon juice:
- 11/4 cup lemon juice
- 11/2 cup basic syrup (see previous step)
- 11/2 cup gin
- For the hot lemon foam:
- 11/2 cup egg whites
- 1/2 cup lemon juice
- 1/3 cup gin
- 10 tbsp basic syrup (see previous step)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
Chestnut Soup
By corlear
Potage Purée de Marrons
- 1 pound chestnuts
- 1/3 cup minched celery
- 1/2 teaspoon sugar
- 2 1/2 cups chicken stock or tinned chicken broth
- 4 cups chicken stock or 3 cups chicken stock and 1 cup cream
- 2 tablespoons softened butter
- courtons sauteéd in butter
Snails de Bourgogne in Brioche, in sweet garlic broth
By corlear
Escargots de Bourgogne en brioche, bouillon d’ail doux From Hostellerie de Levernois This recipe is one of Be...
- For the sweet garlic soup:
- 100 g. pealed garlic cloves
- 2 C chicken broth
- 6 3/4 Tb heavy cream
- salt, pepper
- For the snail butter:
- 100 g (3.5 ounces) butter
- 75 g parsley
- 3 oz garlic
- 1 Tsp Dijon mustard
- l tsp mild-cured ham cut in small squares
- 1/2 Tsp grounded blanched almond
- For the escargot en brioche:
- Brioche dough
- 12 small snail meat pieces
Puffed Cod Skin Crackling
By corlear
For the dry cod skins: 1
- For the dry cod skins:
- 20 cod tail tips, 21/4" long
- To finish:
- 11/4 cup olive oil
- salt
Mango Rifaclis
By corlear
For the syrup: 1. Bring the water and sugar to the boil over a medium heat
- For the syrup:
- 1/2 cup water
- 21/2 tbsp sugar
- For the mango fan:
- 1 mango, approx. 1 lb and just ripe
- Maldon salt
- 11/2 cup 60% syrup (see previous step)
Smith
By corlear
For the apple juice: 1. Fill a dish with boiling water
- For the apple juice:
- 4.4 lb Granny Smith apples
- For the apple juice and calvados:
- 1/2 cup calvados
- 2 cups apple juice (see previous step)
- For the apple foam:
- 11/4 cup apple juice (see previous step)
- 3/4 sheets gelatin (previously rehydrated in cold water)
- 1 1-pint ISI foaming canister
- 2 N|2O cartridges
Fruit Compote with White Wine
By corlear
Peel plums and nectarines or peaches; remove stones; cut fruit in half
- 2 ripe nectarines or peaches
- 2 greengage plums
- 12 oxheart cherries
- 1/2 cup small tangerine sections (Japanese canned variety)
- 1 cup white wine
- 1 tablespoon cognac
- 1 cup sugar
- 1 cup water