Category — Food Porn
Mexican Mochi
Mochi Ice Cream is a Japanese dessert of ice cream coated in a sweet glutinous rice dough. Mochi is creamy, chewy, sweet, and conveniently portable.
This is a hand made mochi incorporating mexican flavors. The inside is a kiwi and sour cream sorbet. It’s coated in a glutinous rice dough spiced with cinnamon, anise, clove, and vanilla. The spiced riche dough gives the flavor profile of the refreshing Mexican rice milk drink horchata. The mochi is sitting on a bed of sweet corn, agave, and vanilla puree (I love vegetables in dessert!). Finally, the mochi is garnished with candied lime zest to give it that extra mexican flair.
This stunning photograph was taken by Mike Boehmer.
Mike is a Chicago-based photographer and a regular contributor to The Windy Pixel. Please visit www.mikeboehmer.com for more fantastic photography!
June 17, 2010 No Comments
Halibut and….Sorbet?
Yeah…why the hell not? Most fish have an intrinsic sweetness which makes seafood delicious with fresh fruit, nuts, and sweet sauces. This dish features seared halibut along with a cucumber and yogurt sorbet. The sorbet is both sweet and bitter. It adds some needed acidity to the halibut and the hot/cold contrast makes a party in your mouth.
The sorbet is sitting on top of some diced, pickled red onion and topped with black sesame seeds. The velvety sauce is a sesame milk. I made it by toasting sesame seeds, then soaking them in hot water. I then blended the mixture into a smooth puree to create a sauce with a delicate richness and intense aroma. Finally, a splatter of sweet cilantro puree adds another dimension of flavor.
These stunning photographs were taken by Mike Boehmer.
Mike is a Chicago-based photographer and a regular contributor to The Windy Pixel. Please visit www.mikeboehmer.com for more fantastic photography!
May 16, 2010 No Comments
Mexican Martini
This Mexican-inspired cocktail will be perfect for the crazy hot summer months. The drink starts with silver tequila. Cactus pear juice gives the vibrant color and a bright acidity. Cinnamon simple syrup and a splash of lime juice add more layers of flavor. Finally, the glass is rimmed with some vanilla salt. Salúd.
These stunning photographs were taken by Mike Boehmer.
Mike is a Chicago-based photographer and a regular contributor to The Windy Pixel. Please visit www.mikeboehmer.com for more fantastic photography!
May 9, 2010 No Comments
Beer and Pretzels
Beer and pretzels go together like peas and carrots. Both beer and pretzels play starring roles in this dessert.
The dish starts with a chocolate stout cake. It’s the same cake recipe I used in my Pumpkin Ice Cream Sandwich. The cake is extremely moist. The chocolate is a background flavor to the maltiness and bitterness of the stout beer. The cake is soaked in cherry Lambic Ale to add even more moisture and beer flavor. After soaking it’s covered in stout ganache then filled with a pretzel infused caramel.
Opposite the cake is a sweet and salty pretzel ice cream. It’s sitting on top of some crushed pretzels and topped with black Hawaiian lava salt.
Finally, I used the leftover cherry Lambic that I didn’t use to soak the cake (or drink) to create a thin gel of beer which I then cut into pretzel shapes. Some stewed cherries add an extra cherry element, because the fruit pairs fantastically with beer, pretzels, and chocolate.
Want the recipe for this beer and pretzel dessert? I’m more than happy to share. Simply click the link below and sign up for the Garrett’s Table monthly newsletter. I’ll include the recipe in my next mailing (5/1/2010). Each newsletter contains updates from Garrett’s Table as well as subscriber only content. Signing up is easy and you can unsubscribe at any time.
These stunning photographs were taken by Mike Boehmer.
Mike is a Chicago-based photographer and a regular contributor to The Windy Pixel. Please visit www.mikeboehmer.com for more fantastic photography!
April 21, 2010 No Comments
When Life Gives You Lemons…Make Limoncello
Limoncello is a a traditional Italian “digestivo,” or after dinner cordial, that is believed to help in digesting the meal. Whether it has medical merits or not, limoncello is certainly a refreshing end to a rich and filling meal. It’s made by infusing alcohol (usually grain alcohol) with lemon zest for a month or longer. Fresh lemon juice and simple syrup are added to the infused alcohol to make a delightfully sweet and full bodied liqueur.
Limoncello is very easy to make if you can be properly patient. Here’s the process.
Limoncello:
Begin by zesting the lemons, taking care not to remove any of the white, bitter pith. I suggest using a microplane or wood rasp to do this. Combine the alcohol and the zest in a container with a tight-fitting lid. Store in a cool, dark place for 1 month.
After a month, strain the alcohol by letting it drip through a coffee filter. The alcohol should be a vibrant yellow color. Combine equal parts simple syrup and lemon juice (I suggest juicing the lemons you zested, then freezing the juice for later use). Add the syrup mixture to the alcohol to taste. The limoncello should be sweet, but also slightly bitter. The alcohol content should be obvious, but not overpowering.
Enjoy!
This stunning photograph was taken by Mike Boehmer.
Mike is a Chicago-based photographer and a regular contributor to The Windy Pixel. Please visit www.mikeboehmer.com for more fantastic photography!
April 16, 2010 No Comments
