Georgia Connector Magazine Spring 2012 : Page 47

any excess moisture, and place a poached egg on top of each salad. Finish each plate with a drizzle (about a tablespoon each) of the bacon vinaigrette. TEA CRÈME BRÛLÉE Serves 6 Sweet tea anything! I once had to do a cooking with tea demon-stration and this is what I came up with. This brûlée is unique, tastes great and i s an instruc-tive beginning to the world of custards. Serve with your favorite cookie. Something with a crunchy texture is nice because it will contrast the smooth and cool custard. I like to make the base one day ahead of time and bake the brûlées a day before I want to serve them. They can be made all in the same day but it is much easier to split up the work over a couple of days. You will need six ramekins. 3 ½ cups heavy cream 1 cup sugar 2 tea bags, or 2 tablespoons loose leaf tea (I like to use Earl Grey) 7 egg yolks Preheat the oven to 325 degrees. (300 degrees if you are using a convection oven) In a medium saucepan, heat the cream and ¼ cup of the granulated sugar on medium-high heat until steaming, about 5 to 8 minutes. BACON VINAIGRETTE Makes 2 cups ¼ pound bacon, finely diced, saving 2 tablespoons of the warm rendered fat 1 tablespoon grain mustard ½ cup olive oil ¼ cup sherry vinegar 1 tablespoon lemon juice 2 tablespoons chopped flat leaf parsley Pinch of kosher salt In a large skillet over medium heat, cook the bacon until crisp but not burnt, then remove it from the pan using a slotted spoon. Set the bacon strips, side by side, on a couple of paper towels. Turn off the heat but save that bacon fat. Place a medium bowl on a damp kitchen towel on the coun-ter. Add the mustard and slowly whisk in the olive oil. Once the oil is incorporated, add the warm bacon fat, sherry vinegar, lemon juice, parsley, and the cooked bacon. Stir well and season with kosher salt. Add the teabags or loose tea of your choice and steep for 3 minutes. If using herbal tea, you can steep for longer to infuse with flavor, black tea leaves will become tannic if steeped for too long. In a small bowl, whisk together another ¼ cup of granulated sugar and the egg yolks until pale in color. Temper the hot cream mixture into the sugar and egg yolks by adding just a table-spoon at a time of the hot cream while whisking. As long as you work slowly the egg yolks won’t scramble. When at least half of the hot cream has been slowly added to the yolks, pour the cream into the yolks and stir all together. Stir until all of the sugar is dissolved. Strain this base into a medium glass bowl, cover and chill in an ice bath and refrigerate if you are not baking the brûlées right away. Otherwise scoop of any excess foam created from whisking and pour evenly into six individual ramekins. Place the ramekins in a baking dish that is at least two inches deep. Slowly pour warm water into baking dish until it comes half way up the ramekins. Full seal the dish with aluminum foil. Bake for 50 minutes. Pull the pan slightly out and carefully jiggle one ramekin. You want the custard to have set to a relative solid. When you shake, it should shake for one second and then stop. If it continue to jiggle then it needs more oven time. If it’s not done, rotate the pan and continue baking for 8 minutes, check again and give it more time if needed until fully set. This dessert can be a little tricky if it’s your first time baking a custard, so be patient. You’ll understand the process even better the next time you make it. When it is done, remove the tray and make sure the custards are all set. Pull off the aluminum foil. Remove the ramekins from the water bath using tongs and place the ramekins in the for at least 3 hours. Evenly sprinkle about a tablespoon of sugar on top of each cold custard and gently burn sugar with a blowtorch. If you don’t have a torch, set your oven to broil and place the rack as close to the top as possible. When the oven is fully heated, sprinkle the tops with sugar and place directly in the oven. Watch closely so you don’t overcook. Remove when the sugar is fully melted and dark brown, about 2 to 3 minutes. Priceless moments . www.ce-productions.com Spr ing 2012 678.658.9163 w w w . G eorg ia C o n n ec tor . c om SMART PHONE USERS SCAN HERE 47

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