EARTH
DAY
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Serves 8
AMUSE-BOUCHE
Peas and Pea Tendrils Dim Sum with Kale and
Apple Smoothie
HORS
D'OEUVRE
Smoked Zucchini Flowers
Caramelized
Leek Soup with Saffron
Sun-Dried
Tomato and Olive Bread
ENTRÉE
Raw Spinach Mushroom Tart
INTERMEZZO
Mulberry Sorbet
RELEVÉ
Grilled Breaded Tofu Steak
SALAD
Avocado Wrapped Salad
SAVOURY
Twinkle Star Terrine
DESSERTS
Lemon and Fig Vegan Cheesecake
Pears in Pomegranate Juice
PETIT
FOUR
Snickers Layer Bars with Blooming Tea
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Peas and Pea Tendrils Dim Sum
Rosé
vinegar is a rose-red Chinese vinegar.
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75
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grams all-purpose flour
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50
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ml hot water, at 85°C
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aa
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sesame oil
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80
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grams firm tofu, diced
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10
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grams sliced scallion
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1
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clove garlic, crushed
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80
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grams pea tendrils, chopped
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80
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grams baby green peas, blanches
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aa
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light soy sauce, 淡色醬油
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aa
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chives
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aa
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rosé vinegar, 紅醋
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Combine
flour, hot water, and a few drops sesame oil. When tepid, knead into a smooth
dough. Let rest for 15 minutes.
Wrap
tofu with muslin; gently squeeze off excessive liquid. Sweat scallion and
garlic in sesame oil; tip in pea tendrils. Remove from heat; sauté until wilt.
Add tofu and peas; season with soy sauce.
Divide
dough in 16. Roll each into a ball; roll out to 8-cm Ø. Add filling; bring
edges together; tie with a chive. Arrange in a bamboo steamer tray lined with
muslin; steam for 5 minutes.
Serve
dim sum, in bamboo steamer tray, with soy sauce and rosé vinegar as guests arrive.
30-cm
Ø bamboo steamer tray on saucer
condiment
dishes
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Peas
and Pea Tendrils Dim Sum
Kale and Apple Smoothie
For each serving:
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40
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grams kale, tender part only, torn
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40
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grams Japanese cucumber, cut up
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½
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granny Smith apple, 80 g, cored, cut up
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½
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orange, juice only
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10
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grams agave nectar
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4
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ice cubes
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Combine
all ingredients in a blender container; process until completely smooth.
Transfer to a highball glass; serve as guests arrive.
8 @
240-ml highball glasses
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Kale
and Apple Smoothie
Smoked Zucchini Flowers
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16
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male zucchini blossoms, pistils removed
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60
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grams Homemade Mustard
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30
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ml walnut oil
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aa
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petit wood sorrel leaves
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aa
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full blown mallow flowers
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aa
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fleur de sel
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Dip
base of zucchini blossoms in simmering water until crisp tender, taking care to
keep the tender orange part out. Rinse with cold water; pat dry. Cold smoke the
blossoms.
Arrange
2 blossoms in each plate. Combine Homemade Mustard and walnut oil; drizzle over
blossoms. Garnish with wood sorrel leaves and mallow flowers; sprinkle
with fleur
de sel. Serve.
Homemade Mustard
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30
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grams yellow mustard seeds
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30
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grams brown mustard seeds
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80
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ml apple vinegar
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15
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grams maple syrup
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3
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grams sea salt
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2
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grams ground turmeric
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1
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gram cayenne
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Soak
mustard seeds in water for 2 days. Drain; grind with a mortar and pestle. Mix
with remaining ingredients; yield 250 g. Best if used within a month, although
will keep for up to 6 months chilled.
8 @
20x20-cm plates
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Smoked
Zucchini Flowers
Caramelized Leek Soup with Saffron
Mertensia maritime is a flowering plant in the borage
(forget-me-not) family. It's called oysterplant or oysterleaf because its
leaves have a taste of oyster.
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500
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grams leeks, light part only, sliced
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30
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ml grape seed oil
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1
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Yukon Gold potato, 150 g, peeled and cubed
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½
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gram saffron strands, crushed
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1000
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ml vegetable stock
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aa
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sea salt
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aa
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saffron infused oil
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8
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oysterleaves
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8
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dill twigs
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Sauté
leeks in oil until caramelized; about 15 minutes. Stir in potato, saffron, and
vegetable stock; bring to a boil. Simmer until potato is tender, about 20
minutes. Purée; season with sea salt.
Ladle
into wide-brimmed bowls; drizzle with saffron infused oil; garnish with
oysterleaves and dill twigs. Serve.
8 @
240-ml wide-brimmed bowls
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Caramelized
Leek Soup with Saffron
Sun-Dried Tomato and Olive Bread
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500
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grams strong white flour
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15
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grams sea salt
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60
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ml olive oil
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3
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packages active dry yeast, 7 g each
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275
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ml water
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160
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grams pitted black olives
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80
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grams sun-dried tomatoes
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aa
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dusting flour
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Stir
together first five ingredients; knead into a dough. Cover; let ferment for 1
hour.
Knock
back; divide in two. Add half black olives and half sun-dried tomatoes to each.
Mound into balls; press firmly down. Sprinkle lightly with flour; Score with a
cross. Place on a baking sheet lined with parchment; let proof until doubled in
volume, about 1 hour.
Bake
in a 220°C oven until golden brown and crusty, about 30 minutes.
Cool completely before slicing. Serve on a wooden board.
40x28-cm
wooden board
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Sun-Dried
Tomato and Olive Bread
Raw Spinach Mushroom Tart
Marinated Mushrooms
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80
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ml extra-virgin olive oil
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80
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ml balsamic vinegar
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15
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grams agave nectar
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250
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grams fresh shiitake, trimmed sliced
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250
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grams brown cremini, trimmed sliced
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aa
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sea salt
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aa
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freshly ground white pepper
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Whisk
together olive oil, balsamic vinegar, and agave nectar; toss with mushrooms.
Cover; chill overnight. Season with sea salt and white pepper just before
using.
Crust
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120
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grams soaked almonds, drained
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100
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grams hazelnuts
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30
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grams brown flax seeds
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aa
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sea salt
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aa
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freshly ground white pepper
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Grind
almonds, hazelnuts, and flax seeds to a coarse meal; season with sea salt and
white pepper. Divide in 8. Stand a 7-cm Ø ring mold on a parchment-lined baking
sheet; place in one part of nut meal; press to form an even thickness; remove
mold. Repeat with the remaining seven parts. Dehydrate at 45°C for 2 hours.
Cool.
Filling
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500
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grams soaked cashews, drained
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1
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lemon, zest and juice
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2
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cloves garlic, cut up
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2
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shallots, cut up
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aa
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sea salt
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aa
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freshly ground white pepper
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30
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grams baby spinach
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Combine
cashews, lemon zest, lemon juice, garlic, and shelled; purée. Season with sea
salt and white pepper. Mix with 250 g Marinated Mushrooms; divide in two.
Rub
spinach between hands until wilted. Mix into one part of mushroom-cashew mixture.
Assembly
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aa
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seasoned baby spinach
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Stand
a 7-cm Ø ring mold on a parchment-lined baking sheet; sleeve in a crust. Add
one-eighth of filling without spinach; pat down. Top with one-eighth filling
with spinach; pat down. Do not remove mold. Repeat with the remaining seven
crusts. Chill for at least 1 hour.
Transfer
one set, with mold, to a plate; top with Marinated Mushrooms and seasoned baby
spinach. Slip off mold. Repeat with the remaining seven sets; serve.
8 @
28x28-cm plates
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Raw
Spinach Mushroom Tart
Mulberry Sorbet
Distilled
drinks, such as vodka, whiskey, rum, et al, are vegan. The very process of
distillation requires no clarification and therefore, no animal products involved.
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800
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grams mulberries
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100
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grams agave nectar
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20
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ml light rum
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1
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lemon, zest and juice
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8
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mint twigs
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Reserve
and freeze 8 mulberries; purée the remaining. Strain, pressing fruits through
sieve, yielding 500 ml. Add agave nectar, rum, lemon zest, and lemon juice;
stir to combine. Chill. Churn in an ice cream maker until frozen. Scoop into 8
chilled champagne coupes; garnish with frozen mulberries and mint twigs.
Serve.
8
sets @ champagne coupe w/ saucer
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Mulberry
Sorbet
Grilled Breaded Tofu Steak
Tofu Steaks
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2
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blocks firm tofu, 木綿豆腐, 10x10x4-cm each
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60
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ml light soy sauce, 淡色醬油
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20
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grams tomato purée
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20
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grams white miso
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20
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ml sesame oil
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10
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grams maple syrup
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200
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grams dry breadcrumbs
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Cut
each block of tofu into four 10x5x2-cm "steaks". Arrange in one layer
in a baking pan; top with a board and weight down. Let stand, chilled,
overnight. Drain; pat dry.
Combine
soy sauce, tomato purée, white miso, sesame oil, and maple syrup into a paste.
Dredge tofu "steaks" in the paste; coat with breadcrumbs. Arrange in
a grill lined with parchment; grill over medium heat until browned and charred
on both sides, about 10 minutes each side.
Rice Crisps
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40
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grams rice
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6
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grams sea salt
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1
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gram turmeric powder
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1
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gram paprika
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1
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gram granulated garlic
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1
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gram granulated ginger
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Grind
rice into a coarse meal. Add 250 ml water; bring to a boil. Simmer until cooked
into a paste. Stir in sea salt and spices.
Line
a 32x24-cm baking sheet with silicone baking mat; tip in rice paste. Cover with
another silicone baking mate. With a rolling pin, roll out to an even thickness.
Bake in a 110°C oven until crisp. Peel off mats; cut into eight 12x8-cm pieces
while still warm and pliable. Let cool.
Assembly
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aa
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seasoned baby arugula
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aa
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pine nuts, toasted
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On
each plate arrange a piece of Rice Crisp; top with a bed of seasoned baby
arugula. Slice Tofu Steaks on bias; add to plates. Scatter with pine nuts; serve.
8 @
28x28-cm plates
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Avocado Wrapped Salad
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4
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red beetroots, trimmed
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aa
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grape seed oil
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2
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oranges, zest, suprêmes, and juice
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30
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ml extra-virgin olive oil
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10
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ml apple vinegar
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aa
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sea salt
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aa
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freshly ground white pepper
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2
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Hass avocados, peeled and pitted
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aa
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lemon juice
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aa
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pea sprouts
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aa
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pepitas, toasted
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Rub
beetroots with grape seed oil; wrap separately in foil. Roast in a 220°C oven
until tender, about 50 minutes. Take out one at a time; immediately run under
cold water, rubbing peels off. When tepid, finely dice. Slice orange suprêmes.
Whisk
together olive oil, apple vinegar, orange juice, and orange zest; season with
sea salt and white pepper. Toss in beet and orange.
Thinly
slice avocados with a mandoline. Drizzle with lemon juice; sprinkle with sea
salt and white pepper.
Stand
a 7-cm Ø ring mold on a plate; line sides with avocado slices. Fill with beet-orange
mixture; slip off mold. Repeat with the remaining seven plates. Garnish with
pea sprouts; scatter with pepitas. Serve.
8 @
20x20-cm plates
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Avocado Wrapped Salad
http://alanroettinger.com/2012/01/24/avocado-wrapped-salad-extraordinary-vegan/
Twinkle Star Terrine
Steamed Vegetables
Oriental
squashes have flesh and seeds similar to pumpkins and edible skin similar to
summer squashes.
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½
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oriental squash, seeded, 500 g
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aa
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sea salt
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12
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baby corns, shucked
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8
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okras
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2
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red bell peppers, 220 g each
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Cut
oriental squash, with skin, into 1.5-cm slices. Steam until tender; sprinkle
with sea salt. Steam baby corns and okras until crisp tender. When tepid, trim
ends; sprinkle with sea salt.
Cut
off top and bottom of bell peppers; core. Steam until very soft. When tepid,
peel off skin; sprinkle with sea salt.
Terrine
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1
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package agar powder, 寒天粉, 4 g
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500
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ml vegetable stock
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aa
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sea salt
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aa
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freshly ground white pepper
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Soften
agar powder in 60 ml vegetable stock. Reduce remaining vegetable stock to half;
stir in softened agar. Season with sea salt and white pepper; keep warm.
In
a cling film-lined 16x8x5-cm loaf pan, lay squash slices snuggly in one layer,
cut to fit. Tip in agar mixture to cover. Down the length of the loaf pan, lay
2 rows of okra in between 3 rows of baby corns. Tip in agar mixture to cover.
Lay red bell pepper slices atop; add agar mixture to cover. Chill until set.
Assembly
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aa
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basil infused oil
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8
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sprigs fennel fronds
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Unmold
Terrine; cut into 8 slices. Arrange in plates; drizzle with basil infused oil.
Garnish with fennel fronds; serve.
8 @
20x20-cm plates
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Twinkle
Star Terrine
Lemon and Fig Vegan Cheesecake
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120
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grams pecans, blanched, toasted
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120
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grams raisins
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240
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grams pine nuts, toasted
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160
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grams dried figs, steamed, cut up
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60
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grams agave nectar
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1
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lemon, zest and juice
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8
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fresh figs, sliced
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Grind
pecans into a coarse meal. Add raisins; grind until the mixture begins to cling
together. Divide in 8. Stand a 6-cm Ø ring mold on a parchment-lined baking
sheet; place in one part of the mixture; press to form an even thickness. Do
not remove mold. Repeat with the remaining seven parts.
Grind
the next four ingredients into a smooth paste. Divide among molds; spread
evenly. Cover; chill for 2 days to let flavors mellow.
Transfer
each set, with mold, to a plate; slip off molds. Garnish with fresh figs;
serve.
8 @
20x20-cm plates
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Lemon
and Fig Vegan Cheesecake
Pears in Pomegranate Juice
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8
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Bosc pears
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1500
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ml pomegranate juice
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10
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green cardamom pods
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2
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bay leaves
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120
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grams pistachios, roughly chopped
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Core
pears from bottom to remove seeds, leaving as much flesh as possible. Peel,
leaving stems intact. Trim bottoms slightly to allow pears stand up straight. Arrange
in a saucepan snugly; tip in pomegranate juice. Crush cardamom seeds; add to
saucepan along with bay leaves. Bring to a boil; simmer until just tender,
about 30 minutes.
Lift
pears. Reduce poaching liquid until syrupy; strain. Spoon over pears; let syrup
run off. Dredge pears to coat bottoms with chopped pistachios; transfer to
plates. Drizzle with remaining syrup; serve.
8 @
20x20-cm plates
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Pears
in Pomegranate Juice
Snickers Layer Bars
Chocolate Layer
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60
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grams coconut oil
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20
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grams raw cacao butter
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30
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grams agave nectar
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40
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grams raw cacao powder
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10
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grams maca powder
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Place
coconut oil and cacao butter in a stainless-steel bowl set over a small pan of
boiling water; leave to melt slowly. When fully melted, whisk in agave nectar,
cacao powder, and maca powder. Tip evenly into a parchment-lined 16x16x3-cm baking pan. Cover; chill for at least 1 hour.
Nougat Layer
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120
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grams super smooth raw cashew butter
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60
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grams coconut butter (not oil)
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30
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grams agave nectar
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3
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ml vanilla extract
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Place
raw cashew butter and coconut butter in a stainless-steel bowl set over a small
pan of boiling water; leave to melt slowly. When fully melted, whisk in agave
nectar and vanilla extract.
Set
the baking pan with a firm Chocolate Layer over a bed of ice. Quickly and
evenly tip in cashew mixture. Return to the fridge with haste; chill for at
least 1 hour.
Caramel Layer
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130
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grams pitted Medjool dates, cut up
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60
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grams smooth roasted cashew butter
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½
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gram Himalayan pink salt
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30
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grams coconut oil, melted
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20
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ml lukewarm water
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Grind
dates with roasted cashew butter and Himalayan pink salt. Add coconut oil and
lukewarm water; grind into a smooth caramel. Spread over firm Nougat Layer;
cover; chill for 10 minutes.
Assembly
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30
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grams toasted salted cashews, coarsely chopped
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1
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doily
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Sprinkle
chopped cashews over Caramel Layer. Cover; chill for at least 3 hours.
Cut
into 8 bars. Arrange on a doily-lines platter; serve.
32x32-cm
platter
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Snickers
Layer Bars
Blooming Tea
Blooming
tea are made by binding tea leaves and flowers together into a bulb and are
then set to dry. When steeped, the bundle expands and unfurls in a process that
emulates a blooming flower, while the flowers inside emerge as the centerpiece. Typically
they are sourced from the Yunnan province of China.
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1
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jasmine blooming tea
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1
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lily blooming tea
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1
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chrysanthemum blooming tea
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1
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rose blooming tea
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Steep
each blooming tea in a glass tea pot. Let one tea "blooms" before
steeping the next. Allow guests to serve themselves.
4
sets @ glass tea pot
8
sets @ glass tea cup w/ saucer
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Blooming
Tea
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