Thursday, January 13, 2011

January Secret Dinners- 5 Course Euro Comfort Food

Hello Friendly Diners,
With the holidays past, and having ushered in a new year, I'm pleased to announce another month of Secret Dinners by Runaway Kitchen.  This month is final bow for the three part series- Comfort Foods of the World.  We've gone to Latin America, Japan, Korea and now we are going to stay put in Europe.

Menu is attached below.
Same drill: first email, first served.  Tell me your preference of which night, and also let me know if you can take a seat on the other night if I'm already full.  The cash contribution is £40 per person again, bring your own wine/drink.  I'll send pairing recommendations in the confirmation email.

Hope to fill up both nights and have as lively a time as ever!  Also, if you would like to forward this email along to anyone you think is game, please do so, just have them let me know who sent them so I can thank you.
Annick @ Runaway Kitchen

5 Course European Comfort Foods Dinner- January 27th and 28th, 2011. 7:30 pm

Amuse Bouche:
Duck Sausage Rolls

Basque Cheese and Pimenton Terrine

Treviso and Bone Marrow Risotto

Georgian Lamb Stew with Pomegranate and Pumpkin

Lithuanian Carrot Baba with Smoked Mackerel Whip

Chocolate Pots de Creme with Bergamot-Quince Pate de Fruits

Thursday, January 6, 2011

Bergamot and Quince Pâte de Fruit- huzzah!

One quince, a big supply of bergamot and loads of gelatine
I've been messing around with ideas for how to use the supply of bergamot available from Natoora.  I've made a huge amount of marmalade, used their juice in cocktails and yesterday set to task making pâte de fruit armed with only a few recipes for berry based pates.
Loads of zest- the extra I dried and plan to use here and there later.

Making the jam.  Bubble bubble.
Surprisingly, these charming little sweeties are so easy to make that I had success after the first attempt.

Since I like to share, here's the recipe:

Bergamot and Quince Pâte de Fruit
2 apples, russets if you can find them, peeled, seeded and grated
1 medium quince, peeled, seeded and grated
2 1/2 cups sugar
zest of 5 bergamots
micrograted peel of one apple
1 1/2 cups bergamot juice

Equipment: one half sheet pan, lined with parchment.

Cook these ingredients in a heavy bottomed pan until they set to jam.

Meanwhile sprinkle 3 T gelatine on top of 1/2 cup water, slowly mix to avoid lumps. Add in 1/4 cup boiling water, stir to dissolve.

Add 1 cup sugar to the fruit jam.  After 5 minutes, add the gelatine mix.  Remove from heat and pour into parchment lined half sheet pan.

Allow to cool at room temperature then cover with a second sheet of parchment and place level in the fridge overnight.

Next day, remove the top parchment.  Pour a generous amount of sugar into a high sided pan, then cut away a 1" strip from the edge of the pâte. Cut this strip into as many 1" cubes as you can and gently toss then in the sugar.  Plate and serve or wrap in cellophane and give away as gifts to multitudes of friends.


Since I like to share, if you're in the northwest corner of London and would like some, let me know- I have a bumper crop!