hello food
We
had an awesome cooking event yesterday with Hello. With 19 people we
went to this cooking school in Nørrebro. After a welcome drink and a
short introduction, we were divided into 4 groups who all got appointed
various tasks.
Within our group we divided those tasks, and I was made responsible
for the cheese dessert together with my charming colleague Amalie. I
must say, it’s quite hard to cook if the recipes are in a language you
don’t understand Good thing I had help. Let’s see if I can remember the recipe..
Ingredients (I’m really not sure about the amounts):
- A thick slice (3cm) of Fourme D’Ambert cut in wedges (use one wedge per person)
- A scraped vanilla bean
- A cup hazelnuts
- A cup walnuts
- A cup almonds
- Maple syrup
- 1 dl dark rum
- 1 dl orange juice
- Tablespoon of Szechuan pepper, crushed in a mortar
- 2 types of bitter lettuce (could’ve been radicchio, but I’m not sure) sliced in small pieces
- 1 dl Balsamico
- Black pepper
Prepare the nuts:
Heat the maple syrup in a skillet until it’s caramelized.
Add the vanilla bean scrape.
Add the rum, and light it (watch your fingers) and wait till the flames are gone.
Stir in the nuts and keep stirring while the syrup thickens.
Add the orange juice and the Szechuan pepper.
Keep stirring while it reduces and thinkens.
Set aside.
Prepare the salad dressing:
Put the balsamico in a saucepan.
Add freshly ground black pepper to it.
Heat and reduce to half.
Set aside and let it cool down.
Mix the salad with the balsamico dressing when it’s cooled down.
Preheat the oven to 250C.
Put each cheese wedge in an oven-proof little bowl.
Heat the bowls in the oven for about 3 minutes (until the cheese is molten).
Our special touch:
Pour some Calvados over each bowl. Add some red peppercorns to garnish.
While the cheese is still hot, add the caramelized nuts to each bowl.
Add a bit of the salad to each bow and serve.
Enjoy this with a glass of fine Riesling, possibly even a Gewürztraminer or Canadian icewine if you can get it 