Episode 102: Herbs & Spices

Fig Tatin with Vanilla Mascarpone
Oven Dried Apple, Pear and Peach Chips
Oven Dried Orange Slices
Quince with Manchego Crostini and Crispy Serrano Ham
 Morrocan Inspired Bay Scallop Ceviche with Grapes
Seared Foie Gras with Cherry Gastrique
Peach and Mango Napoleon with Vanilla Ice Cream

FIG TATIN WITH VANILLA MASCARPONE
Preparation is easy

12 to 14 large figs (stems removed & sliced)
3 fluid ounces Hernder Estate Ice Wine (100 millilitres)
1 tablespoon butter (15 millilitres)
1 tablespoon granulated sugar (15 grams)
4 x 3.5-inch diameter circles of puff pastry
1 teaspoon pure vanilla extract (5 millilitres)

For the vanilla mascarpone:
1 cup mascarpone cheese (250 millilitres)
1 tablespoon granulated sugar (15 grams)
Seeds from 1 vanilla bean
1 teaspoon honey (5 millilitres)

Preparation time is 1 hour
Preheat the oven to 400 degrees Fahrenheit

Toss the figs with the Ice Wine and vanilla in a stainless steel bowl. Spread butter on the bottom of 4, 4-inch ramekins, sprinkle with sugar and arrange the figs skin side down in a fan pattern in the ramekins. Place a circle of puff pastry on top of each one and brush it with a little butter. Bake the tartes for 12 minutes, then let tartes tatins cool down for 5 minutes before turning them out onto a plate.

To make the mascarpone, combine all the ingredients in a mixer and beat for a couple of minutes, until well combined. Make a mascarpone quenelle and place it on top of the warm fig tatin

Yield: 4 servings
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OVEN DRIED APPLE, PEAR AND PEACH CHIPS
Preparation is easy

1 Bosc or Bartlett pear, thinly sliced
1 granny smith apple, thinly sliced
1 large firm peach, thinly sliced
4 tablespoons of water (60 millilitres)
1 tablespoon Sauternes (15 millilitres)
4 tablespoons of granulated sugar (60 grams)
1 small piece of peeled ginger

Preparation time is 1 ½ hours
Preheat the oven to 285 degrees Fahrenheit

In a small stainless steel saucepan, combine the sugar, Sauternes, water, and ginger over a medium heat. Once the liquid comes to a simmer, turn the heat to low until the sugar has dissolved (about 4 minutes).

Discard the ginger, brush the sugar mixture on the apple, peach and pear slices and line a sheet pan with parchment paper. Place the slices on the pan, then place another parchment piece on top and place another sheet pan on top to keep it in place in the oven. Bake them in the oven for about 80 minutes or until crisp

Keep slices in an airtight container for up to 2 days
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OVEN DRIED ORANGE SLICES
Preparation is easy

3 large navel oranges, thinly sliced
1 cup water (250 millilitres)
1 cup granulated sugar (200 grams)

Preparation time is 2 ½ hours
Preheat the oven to 250 degrees Fahrenheit

In a medium size pot, combine the sugar and water and bring the mixture to a simmer over a low heat for 5 minutes.

Put the orange slices in a large non-reactive bowl and pour the hot syrup on them. Let them sit for 10 minutes then pour off any excess syrup and place the orange slices on a parchment-lined sheet pan and bake in the oven for 2 hours or until crisp.
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QUINCE WITH MANCHEGO CROSTINI AND CRISPY SERRANO HAM
Preparation is easy

1 tablespoon canola oil (15 millilitres)
1 large quince peeled, seeds removed and quartered
1 cup of red Port (250 millilitres)
1 cup water (250 millilitres)
1 cup Spanish Manchego cheese thinly sliced (200 grams)
4 pieces baguette bread sliced about ½-inch thick
3 ounces of Serrano ham, cut into lardon size pieces (90 grams)

Preparation time is 40 minutes

In a large frying pan heat the canola oil and cook the ham over a medium heat until crisp, about 5 minutes. Drain it on paper towels and set aside for a few minutes.

Put the port and water into a medium saucepan and bring the liquid to a simmer. Poach the quince in the port syrup for 15 minutes or until soft. Set the quince aside and reduce the poaching liquid over a low heat until ¼ cup remains.

Slice the quince into thin slices and place it on top of the bread slices. Cover the bread with the grated Manchego and bake them in oven for 10 minutes or until the cheese has melted. Remove the bread slices from oven and place a few Serrano ham lardons on each one.

Serve with the reduced Port syrup drizzled around it on plate.

Yield: 4 servings
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MORROCAN INSPIRED BAY SCALLOP CEVICHE WITH GRAPES, MINT AND JALAPENO
Preparation is easy

2 cups fresh bay scallops (400 grams)
2 tablespoons of Morrocan Argan oil or Olive oil (30 millilitres)
1/3 cup fresh lime juice (70 millilitres)
½ tablespoon grated orange rind (7 millilitres)
4 tablespoons fresh grapefruit juice (60 millilitres)
1 small shallot, finely minced
½ cup fresh seedless green grapes (125 millilitres)
1 tablespoon ginger, finely minced (15 millilitres)
1 tablespoon jalapeno, finely minced (15 millilitres)
2 tablespoons fresh mint (chiffonade )
½ teaspoon coarse salt
Few drops of Tabasco
Pinch cracked black pepper

Preparation time is 2 hours

Put the scallops in a medium-sized stainless steel bowl and set them aside. In another stainless steel bowl combine the lime juice, orange juice, orange rind, ginger, jalapeno, shallot, Tabasco, salt and pomegranate seeds. Whisk until combined and pour this marinade on top of the scallops. Toss the scallops well and put them in the fridge for 1 ½ to 2 hours, tossing them every ½ hour.

Divide the scallops among 4 serving bowls sprinkle mint, cracked pepper and drizzle Argan oil over them. Serve cold

Yield: 4 servings
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SEARED FOIE GRAS WITH CHEERY GASTRIQUE
Preparation is easy

½ cup pitted cherries (125 millilitres)
¼ cup cherry juice or cranberry juice (60 millilitres)
2 tablespoons red wine vinegar (30 millilitres)
3 tablespoons of granulated sugar (40 grams)
4 pieces foie gras about 2 ounces each (60 grams)
1 teaspoon of coarse salt (5 millilitres)
2 cups firmly packed cleaned arugula leaves

Preparation time is 20 minutes

In a medium size stainless steel pot, combine the vinegar and sugar and cook over a low heat until the sugar has dissolved, about 2 minutes. Add the juice and cook over a low heat for10 minutes, add the pitted cherries and remove the pan from the heat.

Saute the arugula with 1 tablespoon of butter. Once it has wilted, take it off the heat and set it aside.

Season the foie gras with salt on both sides and sear it on both sides in a hot pan with a slick of olive oil for 40 seconds per side.

Divide the wilted arugula among 4 serving plates. Place the foie gras on top and drizzle the gastrique around.

Yield: 4 servings
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PEACH AND MANGO NAPOLEON WITH VANILLA ICE CREAM
Preparation is easy

4 fresh but firm peaches
12 oven dried peach crisps
2 mangoes
1 tablespoon Hernder Estate Ice Wine (15 millilitres)
1 teaspoon natural vanilla essence (5 millilitres)
4 scoops vanilla ice cream
4 sprigs mint

Preparation time is 10 minutes

Cut the peaches into small dice. Then peel the mango and cut it into similar sized pieces. Put the fruit into a non-reactive bowl and add the vanilla essence and Ice Wine. Toss the fruit to make sure it is well covered. Set aside for 10 minutes.

When you are ready to assemble your dessert, place an oven dried peach chip on the plate. Then, add a spoonful of mixed diced peach and mango. Be careful not to include too much liquid or the tower will quickly become soggy. Top with another peach crisp, a further small spoon of fruit and a final chip. Place a scoop of vanilla ice cream beside the tower and decorate with mint.

Serve immediately.

Yield: 4 servings
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Recipe courtesy of Chef Rene Rodriguez