Buttered half lobster, barley cake, minted pea purée, red scallions
Rhubarb foam, strawberries, granola
Asparagus, morels, chiffonade of mixed herbs
The home of Baryton Catering
Cleave the pumpkin in two equal parts so that it has a hat, scoop out the seeds and plant them in your garden (just don't tell Monsanto). Put it in the oven, flesh side down on a tray with a piece of parchment. This way, the skin side will roast and the inside will steam itself, Once the pumpkin is cooked, turn it over and continue to roast it until the water has evaporated and the pumpkin is roasted (quite brown).Roast the pumpkin A LOT! Al dente is not the idea here. We're trying to create something that will set in a custard with other wet ingredients so water is your enemy.Purée the pumpkin hot! The fibres will break down more easily if they are hot and unstable.Before you try and pass the pumpkin purée through a sieve, let it sit in a super fine sieve first and let it drip out all its water. This water can be discarded, or you can drink it (It's delicious). I've never tried chilling it, but I imagine it would be really refreshing.If you have a food mill, that will be much faster and less annoying than passing the pumpkin through a normal sieve. You can put it back in the super fine sieve afterwards, to drip out more water. You don't have to but I do because I'm a maniac.Finally, cool completely.
8.5 ml cinnamon (not fresh, nor freshly ground)Cream or Evap?
7.5 ml ground ginger (not fresh, nor freshly ground)
3/4 whole nutmeg (grated)
2.5 ml clove (fresh)
2.5 ml allspice (fresh)
1 to 2 ml peppercorn (fresh)
I use about a half a tea of this mix for a big pie alongside 1/8 tea pure vanilla extract. If you don't follow the indications for freshly ground or powder, the recipe would be completely different.
“Pain, ice, Mona—everything. And then ‘Papa’ said, ’Now I will destroy the whole world.’ ”
“What did he mean by that?”
“It’s what Bokononists always say when they are about to commit suicide.:”