Tag Archive for forage

Lemon Mousse made with Sauerkraut??

What, now??

As a food blogger, I draw inspiration from a myriad of sources; cooking shows I watch on TV, other food blogs, cookbooks, and food I eat at restaurants and friend’s houses. Sometimes, one recipe can be inspired by more than one thing, and that’s where we find ourselves today.

I tried this dessert a few months back at The Wellness Show. It was at the booth of Julie O’Brien and Richard Climenhage, who are the authors of Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal. They are all about fermenting, and over the last few months, I’ve been pretty obsessed with it, as well. I got a copy of Julie and Richard’s cookbook, and have been making things from it over the past few months. But those things have been things like kimchi and pickles. I’d never even considered before the possibility of turning a fermented vegetable into a dessert.

forage ferments

A selection of the amazing dishes at the Forage Ferments dinner.

 

I was pretty excited to get invited to a dinner at Forage last week. Forage is one of my absolute favourite restaurants in the city–their values of cooking local and seasonal align with mine, and additionally, Chris Whittaker is a fabulous chef. The dinner was called Forage Ferments, and it was a collaboration between Chris and Todd Graham of Hand Taste Ferments. Todd and Chris met a while back while Todd was head brewmaster at R&B, and the collaborated with 6 different Vancouver chefs (including Chris) to create their own beers. Todd has since moved on to fermenting all things of all kinds, full time, not just hops and barley.

The dinner was exciting and inventive. I love eating things I’ve never had before, and this dinner was filled with cool new things, like miso paste made with local chickpeas instead of soybeans (which are primarily grown in Asia), kimchi devilled eggs, caesar salad dressing made with herring from Quadra Island in the place of anchovies, hay-smoked confit potatoes and an ice cream made with the aforementioned chickpea miso.

forage sauerkraut

Forage sent me home with a jar of sauerkraut, so, I decided to take inspiration from the Forage Ferments dinner and use a fermented food in a place you’d never thing to look for it: dessert.

This is yummy. It’s lemony, but not too tart, and the cream cheese adds a rich mouth-feel and also amps up the tartness. Now, you might be wondering where the kraut comes in. Well, you chop it up fine and add it to the mousse at the end, along with a little coconut. It adds a bit of a crunchy texture to the mousse, but if anyone asks, you can just say it’s shredded coconut. Trust me, they won’t be able to tell the difference, it’s that good.

I served mine in tart shells, but it would make an equally good parfait, over top of crumbled cookies, perhaps, or cake, and layered between whipped cream or coconut cream.

Delicious! Plus all the benefits of sneaking in a fermented food.

lemon mousse

Lemon Mousse made with Sauerkraut

(recipe courtesy of Fresh & Fermented)

Ingredients:

  • 2 tbsp butter
  • zest of one lemon
  • 1/3 cup sugar
  • 1 large egg
  • 3 tbsp lemon juice (or juice of one large lemon)
  • pinch of salt
  • 1/3 cup sauerkraut
  • 6 oz cream cheese (room temp)
  • 1 tbsp shredded coconut, toasted

Method:

  1. NOTE: you can skip this step entirely and buy store-bought lemon curd if you like, or you can use a different recipe.
    In a medium bowl, using an electric mixer, beat the butter until smooth. Add the lemon zest and sugar, and beat again. Add the egg, beat. Finally add the lemon juice and salt, and beat one last time.
  2. Place the lemon mixture into a small saucepan, and turn on low-medium heat, stirring constantly. Bring up to a boil, and allow to thicken. You will know it’s done when it coats the back of a spoon, and remains apart when you swipe a finger though it. Remove from heat, and place in the fridge to cool.
  3. Take the sauerkraut out of the jar with a fork, allowing the brine to drain off. Place into a food processor, and whiz well to chop finely. Add the cream cheese, and combine the two well. Finally, fold in the cooled lemon curd.
  4. Serve in a tart or pie shell, or in dessert glass, garnished with toasted coconut.

Scones à la Forage

I live in the West End, and I have walked past Forage a tonne of times. I even tried to eat there once or twice, but I ended up there at times when they were closed. I was really happy to finally make it there for brunch a couple of weeks ago with my new foodie blogger pal, Emily of The Fat Pigs. You can read Em’s post about our brunch experience here, and you can read mine here.

scones a la forage

Now, the meal began with the most amazing scones. They were served warm, and the texture was perfect: a little crisp on the outside, light and fluffy on the inside. They came with butter and homemade jams. Em and I both agreed that we could have happily ended our brunch there, with a coffee and a scone, they were that good.

Well, I screwed up my courage and asked the chef for the recipe, fully expecting him to say no. But glory be! Chef Whittaker was in a sharing mood, and I tested the recipe last weekend. It’s good. Really good. I have to say this, though: these are best enjoyed hot and fresh out of the oven. They’re not quite as good the next day, or re-heated.

Invite some people over and make up a batch. I busted out my homemade jams to serve with these. The Apricot/Peach/Rosemary in particular went well, as well as some lovely tea-infused apple butter gifted to me by Kim Plumley.

IMG_2889

Scones

(recipe courtesy of Chef Whittaker from Forage–if you want to taste his, go for brunch)

Ingredients: 

  • 3.5 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup butter (cubed into 1/2 inch pieces)
  • 1/2 cup milk or buttermilk
  • 2 whole eggs
  • 3/4 cup chopped dried apricots, but you can use whatever you like: cheese, dried fruit, etc.

Method: 

  • Measure all dry ingredients together and cut butter into dry mixture with pastry cutter (I did this in my food processor).
  • Mix milk and egg and apricots together and slowly combine with dry ingredients. It is very important not to over mix. The batter does not need to be fully incorporated and smooth. It should look crumbly and just have come together. At this point, I dumped it out of the food processor and onto my countertop and kneaded it a little until it all came together.
  • Roll dough 3/4 inch thick and cut into squares or circles, whatever shape you desire.
  • Scramble an egg and brush on each of the scones.
  • In a preheated 350 degree oven, bake for 20 – 25 minutes. Serve warm.
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