RECIPE TITLE "Lemongrass-Infused Indian Red Peach Consommé with Peach Sherbet"
recipe from Charlie Trotter's Desserts Copyright 1998 by Charlie Trotter
... more great recipes by Charlie Trotter on our GREAT CHEFS page!
Serves 4 --
This peach soup takes on a haunting elegance with the addition of the lemongrass. The various berries and cherries strewn about the bowl not only add further delectable flavors but lend some truly exciting textural notes as well. The Peach Sherbet provides a seductive smoothness that helps to meld all the textures and flavors into one, while the crispy filo adds a playful element.
6 Indian red peaches, peeled and chopped
2/3 cup freshly squeezed orange juice
1 stalk lemongrass, chopped
2/3 cup Simple Syrup (see Appendices)
1 Indian red peach, thinly sliced, skin on
¼ cup green gooseberries, cut in half
¼ cup golden gooseberries, cut in half
¼ cup red currants
¼ cup black currants
¼ cup Rainier cherries, pitted and quartered
¼ cup fresh blueberries
1 tablespoon tiny fresh thyme leaves
Filo Sticks (recipe follows)
Peach Sherbet (recipe follows)
To make the consommé: Purée the peaches, orange juice, lemongrass, and Simple Syrup for 2 minutes, or until smooth. Place in a cheesecloth-lined sieve over a bowl and refrigerate for approximately 3 hours, or until completely drained. It should yield about 3 cups of consommé.
ASSEMBLY Distribute the fruit evenly among 4 bowls and pour in some of the consommé. Sprinkle the thyme leaves around the bowls. Place 2filo sticks across the bowls and top with 2 small scoops of Peach Sherbet.
Yield: about 50 sticks
3 sheets filo dough
¼ cup unsalted butter, melted
Confectioners’ sugar, for dusting
METHOD Lay out a sheet of filo, brush with one-third of the butter, and sprinkle with confectioners' sugar. Top with another sheet of filo, brush with another third of the butter, and sprinkle with confectioners' sugar. Top with a final sheet of filo, brush with the remaining butter, and cut into 1/4 inch-wide strips. (The extras allow for breakage.) Place the strips on a parchment lined sheet pan and refrigerate for 30 minutes. Bake at 35° degrees for 15 minutes, until golden brown. Cool and sprinkle with confectioners' sugar.
Yield: approzimately 1 quart
5 white peaches, peeled and chopped
¾ cup Simple Syrup (see Appendices)
¼ cup freshly squeezed lemon juice
1 cup milk
METHOD Purée the peaches, Simple Syrup and lemon juice for 2 minutes or until smooth. Strain through a fine-mesh sieve and add the milk. Chill in the refrigerator and then freeze in an ice cream machine.s Keep frozen until ready to use.
| Charlie Trotter's Desserts
Expect the unexpected in this gorgeous collection of over 205 show-stopping desserts, based on ingredients ranging from delightfully familiar (berries, custards and spices) to the unusual (vegetable and grain based). Once again, Charlie shows us why he's the master. Not for beginners!!
Charlie Trotter Cooks at Home
Charlie Trotter delivers another top-notch book for the home chef's library in Charlie Trotter Cooks at Home. The over 150 recipes are a distillation of the show-stopping fare that has earned the Chicago restaurateur international acclaim. While bearing the master chef's signature style, the dishes are streamlined with an eye to basic ingredients and straightforward techniques. Trotter begins by discussing classic methods of preparing food, from braising to grilling to sauteing and then moves on the three main sections of the book-Starters, Entrees and Desserts. A model of clarity and approachability, this book will equip you with the recipes and know-how to prepare world-class cuisine in your own kitchen.
| Charlie Trotter's Vegetables
The dynamic follow-up to the bestselling Charlie Trotter, this sensational celebration of vegetables presents some 100 seasonal vegetable recipes. Each dish is pictured in the same lavish style that so distinguished Trotter's first book. Organized by month, each chapter offers four or five savory dishes and one sweet course.
| Charlie Trotter's Meat & Game
After nearly two decades of practicing his art, Charlie Trotter has established himself as one of the true visionaries of modern American cuisine. In the past two years alone, Trotter has received the Outstanding Chef and Outstanding Restaurant awards from the James Beard Foundation, and his Chicago restaurant was named best in the world by the Wine Spectator. His first cookbook, published in 1994, broke new ground with its stunning food photography, exquisitely wrought recipes, and deluxe format. With nine books and an award-winning PBS cooking show to his credit, Trotter hasn?t looked back. Charlie Trotter's Meat and Game finds the chef in top form and, like the wines from his restaurant's renowned cellar, perfectly paired with the feast at hand. Exotic meats like pheasant, duck, wild boar, and venison take their place alongside ever-versatile lamb, pork, and chicken; and such robust fare proves to be the ultimate platform for Trotter's synthesis of French technique, Asian minimalism, and improvisational verve. Start off with a classic refigured French Onion Soup with Shredded Pork, Goat Cheese Brie, and Sourdough Croutons and then segue to a study in color, texture, and aroma with the Smoked Squab with Israeli Couscous,Stuffed Tinker Bell Peppers and Chocolate Vinaigrette. Introduce pleasant hits of spice with a Cumin-Corriander-Scented Lamb Tenderloin, tempered by the cool, tangy finish of a Cucumber-Yogurt Sauce; and for those for whom one way, even two, is never enough, the Foie Gras Five Ways awaits. Whether you put this book to work in the kitchen or admire it with your feet up, just don't take your eyes off Trotter--you may miss where American cuisine will be tomorrow.