inspiration — palettes — method
Total Active Time: 2 hours & 20 minutes
Total Rest Time: 36 hours
Cook Time: 75 minutes
Prep: 65 minutes
Ingredients
Biscuits
1 cup and 1 tbsp all-purpose white flour
1/2 cup barley flour
1/4 cup and 3 tbsp oat flour
2/3 cup creme (60 F)
1/4 cup vegetable shortening
3 tbsp tamarind skins
2 tbsp marshmallow root
4 tsp baking powder
3/4 tsp kosher salt
Meat
Rub:
6 chicken drumsticks
cumin to coat*
pepper to coat*
pink himalayan salt to coat*
Brine:
4 cups apple cider
1-2 tsp epazote powder
1 zest clementine
1 yellow onion
2 garlic cloves
1 tbsp ginger root
1 tbsp pine needle powder
1 tsp cayenne pepper
+++
3-4 chicken bones for enhanced flavor**
Batter:
1/2 cup all-purpose flour
1/4 cup and 1 tbsp oat flour
3 tbsp graham flour
1 tbsp and 1/2 tsp smoked bourbon sugar
2 tsp chicory
1 tsp paprika
3/4 tsp kosher salt maple syrup to coat*
Frying—
4 cups sunflower oil
Ceviche
16 raw prawns
2 avocados
1 red onion
1 grapefruit
1 and 1/2 cup red tomatoes
2 tbsp grapefruit juice
2 tbsp of lime juice
1/2 cup & 2 tbsp cilantro
2 tbsp grapefruit zest
1 tbsp honey
1 tsp peppercorn
salt to taste*
Cake
Sponge: (3 layers)
6 large eggs
2 clementines (zest)
1 & 1/2 cup cake flour
1/3 cup barley flour
1/3 cup graham flour
1/3 cup all-purpose white flour
1 & 1/2 cups butter (unsalted)
3/4 cup & 5 tbsp of whole milk (60 F)
3/4 cup cocoa powder
1/4 cup & 2 tbsp semi-sweet chocolate chips
1/4 cup & 2 tbsp ground cinnamon
1 tsp epazote powder
1 & 1/2 tsp baking soda
1 & 1/4 tsp salt
1 & 1/2 tsp nutmeg
1 & 3/4 cup brown sugar
1 & 1/2 tsp vanilla extract
Icing:
3 cups confectioners sugar
1 cup unsalted butter
2/3 cup dark cocoa powder
1/3 cup whole milk (60 F)
1/2 cup Roasted Pecan Chicory Butter
1/2 cup espresso
1 tbsp malted barley syrup
1 tsp vanilla extract
+++
Condiments:
Method
Prep—
Biscuits
1. Prepare your palette board: Measure, chop, peel, and grind the following ingredients and place them on a blank slab:
all-purpose white flour
barley flour
oat flour
whole milk
vegetable shortening
tamarind skins
marshmallow root
baking powder
kosher salt
2. In a medium bowl, pour in the flours, baking powder, salt, marshmallow root and tamarind skin. Add the whole milk. Using your hands, mix the ingredients until a light dough begins to form. 3. Lightly grasp the dough with your hand, reaching beneath it and pull it up and out of the bowl, stretching it as far as it will go and then folding it back upon itself back into the bowl. Do this several times until the dough begins to gently form into a more soluble shape. To knead the dough, lightly press the dough using only the back portion of your hand to ensure that it does not flatten and destroy the elasticity of the dough itself. Let rest for five minutes in the bowl beneath a muslin cloth.
4. On a clean and well floured surface, stretch the dough ball into a long rectangular shape with a dough height of one and one-half inches.
5. Using a sharp cutting utensil or dough scraper, divide and separate the dough into ten equal squares.
6. Line a baking sheet with parchment paper and lightly dust it with flour. Take each dough square and place them one at a time on top of the baking sheet. Cover the sheet with a linen bread cloth and rest in the refrigerator for thirty-six hours.
Meat
Dry Marination:
1. Prepare your palette board: Measure and grind the following ingredients and place them on a blank slab:
cumin to coat
pepper to coat
pink himalayan salt to coat
smoked bourbon sugar
2. Coat the chicken bones with salt and conceal in aluminum foil, plastic wrap or wax paper. Let rest in the refrigerator for one hour. 3. Add the pepper. Let rest for an additional hour in the refrigerator.
4. Add the cumin powder. Let rest for an additional hour in the refrigerator. 5. Finally, add the bourbon sugar and let rest in the refrigerator for one more hour of the dry marination.
Brine:
1. Prepare your palette board: Measure, chop, peel and grind the following ingredients and place them on a blank slab:
apple cider
epazote powder
zest clementine
yellow onion
garlic cloves
ginger root
pine needle powder
cayenne pepper
Prep-Heat—
1. In a medium sauce pan, add the apple cider, yellow onion, garlic cloves, ginger root and if you have available leftover chicken bones and bring to a healthy boil. Next, add the clementine zest, cayenne pepper and pine needle powder and turn the heat down to a simmer. Fifteen minutes. Finally, add the epazote powder and cook for an additional two to three minutes. Heat off. Let cool.
2. Store in air tight container in the refrigerator until the end of the chicken dry marination process to ensure that the chicken is ready to be brined. Post Prep-Heat— 3. Pour the brining liquid into a large bowl and soak the chicken pieces in the brine. Contain the brining solution and chicken by placing a piece of plastic wrap over the parameter of the bowl to encapsulate. Place in the refrigerator for an additional marination time of three hours. Batter:
1. Prepare your palette board: Measure the following ingredients and place them on a blank slab:
all-purpose flour
oat flour
graham flour
smoked bourbon sugar
chicory
paprika
kosher salt
2. In a large bowl, mix the flours, sugar, chicory paprika and kosher salt together. 3. In a separate bowl, pour in a cup worth of maple syrup.
4. Soak each piece of chicken in the maple syrup and then transfer one by one to the dry ingredients bowl for coating. 5. Using your hands, coat each piece of meat in the mixture of flours, sugar, chicory and kosher salt and then let rest on a clean baking sheet just before frying.
Grapefruit Ceviche
1. Prepare your palette board: Measure, dice and grind the following ingredients and place them on a blank slab:
red onion
grapefruit (juice, fruit and zest)
avocado
red tomato
cilantro
lime juice
honey
peppercorn
salt
2. In a medium-sized mixing bowl, combine the raw prawn, diced vegetables and fruit together. Add the peppercorn, cilantro lime and grapefruit juices. Toss with a wooden spoon. Add the honey, grapefruit zest, and salt to taste. Cover the bowl with plastic wrap and chill in the refrigerator until ready to serve.
Cake
Sponge:
1. Prepare your palette board: Measure the following ingredients and place them on a blank slab:
eggs
clementine (zest)
cake flour
barley flour
graham flour
all-purpose white flour
butter (unsalted)
whole milk
cocoa powder
epazote powder
semi-sweet chocolate chips
ground cinnamon
nutmeg
brown sugar
vanilla extract
baking soda
salt
2. In a large sized mixing bowl, combine the flours, salt, baking soda, brown sugar, nutmeg, ground cinnamon, epazote and cocoa powder. Set aside.
Prep-Heat—
1. Heat a small sauce pan on the lowest setting in order to melt the semi-sweet chocolate chips into liquid form, stirring occasionally to ensure that the chocolate does not burn on the bottom of the pan. Add the melted semi-sweet chocolate to the mixing bowl and with a hand mixer, lightly stir. Next, add the eggs, one at a time, followed by the whole milk, butter, and finally the vanilla extract. Finally, throw in the zest. Using a hand mixer, blend all of the ingredients together until well combined and in soluble form. 2. Prepare three cake pans by cutting and placing three pieces of wax paper upon the bottom of each pan. Grease each of the sides of the pans with 1 tbsp of unsalted butter. 3. Evenly pour the cake batter into the pans and set aside until ready to heat. Icing:
1. Prepare your palette board: Measure, and chop the following ingredients and place them on a blank slab:
confectioners sugar
unsalted butter
dark cocoa powder
whole milk
espresso
malted barley syrup
vanilla extract
2. In a medium sized mixing bowl add the confectioners sugar, dark cocoa powder, chicory pecan butter, espresso, malted barley syrup, whole milk and unsalted butter and blend the mixture together using a hand mixer until a thick, creamy and smooth consistency is reached. Cover the bowl with plastic wrap and set aside until after the sponges bake.
Heat—
Biscuits
1. Completely fill a cast iron skillet with ice and place it on the lowest rack of the oven. Preheat the oven to 500 degrees F.
2. Remove the dough squares from the refrigerator and let adjust to room temperature for one hour.
3. Carefully remove the cast iron skillet full of melted ice from the oven and quickly turn the heat to 450 degrees F. Place the biscuits in the oven on the center rack without replacing the water filled steam unit and bake for fifteen to eighteen minutes at the lowered temperature.
4. Remove the baking sheet from the oven. Heat off. Let the biscuits cool for at least three to four hours before serving.
Meat
1. Pour the sunflower oil into a large sauce pan and heat to three hundred and fifty degrees F.
2. Turn heat to simmer and submerge the drumsticks one at a time into the oil. Cook for four to six minutes, adjusting the heat as you see fit and turning each drumstick to ensure that every portion of the skin reaches a golden brown color and a crispy texture and the internal temperature of the bird accumulates to 165 degrees F. When this happens, remove the drumsticks one by one from the oil and let cool on an iron rack for five minutes before serving.
Cake
Sponge:
1. Preheat the oven to 375 degrees F. Place the prepared cake pans on the middle rack, close the oven lid and immediately lower the heat to 350 degrees F.
2. Bake in the oven for 26 minutes and then remove from heat. Let cool for fifteen minutes and then carefully transfer each to a cooling rack until ready to build and ice the cake.
3. One by one, ice each layer with the cacao pecan espresso frosting. Place each of the sponges atop one another forming three ultimate balanced layers.
4. Design the top of the cake as you please adding tapioca pearls suggested in ”+++ Extras”, ground roasted pecans or highlight other ingredients atop of and on the sides of the cake.
Taste & Enjoy!
Color to the Method—
Music to the Method—
Traditional Scottish Fiddle Tune: Brose and Butter
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