Arcane Treatise 277Malachite Custard with Bronze Mirepoixcustard3 cups fresh or defrosted frozen peas1 large potato, peeled12 large leaves perilla2 cups sherry3 eggs2 tablespoons cornstarch1 teaspoon miso paste2 tablespoons cornstarch3/4 sour cream1/2 teaspoon fresh chopped garlicMirepoix1 cup freshly squeezed carrot juice2/3 cup diced carrots2/3 cup diced celery2/3 cup diced onion1 tablespoon black vinegar2 tablespoons cooking oil1/2 teaspoon cumin1 teaspoon brown sugar1) Grease 6 ramekins, then press one perilla leaf into the bottom of each. Reserve. Preheat oven to 350 degrees Fahrenheit. Combine one cup water with sherry and miso in a large saucepan over high heat. Place peas into a colander or wire strainer. Once saucepot is boiling, blanche peas for one minute, remove, and drain well before rinsing under a stream of cold water. Reduce heat under saucepan to low, then cook potato, covered, until fork tender. R
Arcane Treatise 276Zuccotto1/2 cup passionfruit juice1 tablespoon almond extract2 tablespoons lemon juice2 tablespoons orange juice2 pounds pound cake, sliced1 cup powdered sugar2 cups heavy cream, whipped1/2 pound dark or semi-sweet chocolate, chopped2 tablespoons brown sugar1 cup crushed nuts1 teaspoon cinnamon1 cup milk chocolate morselswhipped cream1) Line a 2.5 pint bundt cake mold with plastic wrap. Mix the juices, and extract together in a small mixing bowl. Dip the cake slices into the bowl, then line the bundt mold with the moistened slices, using about a total of 3/4ths of the slices to cover the entire inside. Place the mold in the freezer for fifteen minutes.2) Place nuts in a skillet warmed over high heat. Toss the nuts with brown sugar and cinnamon until the nuts become fragrant. Turn off the heat, then reserve the nuts.3) Fold the powdered sugar and the nuts into the heavy cream in a large mixing bowl. Take the
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