June 26, 2008
It's too hot to cook.
Even in the outside tiki hut of a kitchen we sweat...
and not just onions and shallots.
With Summer heat comes summer fruit and in a frenzy of small batch conserving Jenny, Matt and I made:
Carmelized Confit Cherry (perfect over ice cream)
Pink Peach Vinegar*
Vinegar of Pruneaux d'Agen* (for deglazing the pan when making sauteed foie gras)
Compote de Rhubarbe
Sirop de Mirabelle (for a Kir Verger- perrier and syrup)
and that was not even trying...
*** to details on making fruit vinegars see the recipe in my book. Basically I poach VERY RIPE fruit (approx 1-2 pounds) in 2-3 cups of vinegar- white for the peach, red wine for the prunes. Cook until the fruit has released itself into the liquid and the liquid has reduced by half. Strain, filter and decant.
Posted by Kate Hill at Thursday, June 26, 2008