The Everest Spoons
THE EVEREST SPOONS : CAULIFLOWER AND CAVIAR SPOONS, SMOKED SALMON SPOONS & ROQUEFORT AND WALNUT SPOONS
Ingredients
- CAULIFLOWER AND CAVIAR SPOONS
- Water - 4 cups
- Cauliflower florets - 1 1/2 cups chopped
- Kosher Salt
- Creme Fraiche - 2 tablespoons
- White peppercorns in a pepper grinder
- Heavy Cream - 1/2 cup
- Ostetra caviar - 1 oz
- SMOKED SALMON SPOONS
- Smoked Salmon - 6 oz
- Shallot - 1, minced
- Horseraddish - 1 tablespoon, prepared
- Creme Fraiche - 1/2 cup
- Ground white pepper - 1/4 teaspoon
- Salt - 1/8 teaspoon
- Heavy Cream - 1/2 cup
- Dill - sprigs for garnish
- Salmon Roe - For garnish
- ROQUEFORT AND WALNUT SPOONS
- Roquefort cheese - 1 cup (5 ounces), crumbled
- Unsalted Butter - 1/2 cup (1 stick), softened
- Gewurztraminer wine - 2 tablespoon
- Walnuts - 20 half halves, toasted (see note below)
Instructions
CAULIFLOWER AND CAVIAR SPOONS
Pour the water into a 2-quart saucepan. Add the cauliflower and 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat and simmer until tender, 20 to 25 minutes. Drain the cauliflower and return it to the pan. Cook the cauliflower over medium heat, stirring gently, for about 5 minutes to evaporate as much moisture as possible. Transfer to a blender and puree until smooth, turning off the blender and scraping down the sides several times, if necessary, to ensure an even, creamy consistency. Blend in the crème fraîche. Transfer the purée to a bowl and season with salt to taste and 6 grinds of white pepper. Cover and refrigerate for at least 1 hour or overnight.
Before serving, whip the cream in a deep bowl and fold it into the purée. Spoon the cauliflower mousse into a pastry bag fitted with a 1/4-inch rounded pastry tip. Pipe the mousse into each of 12 regular or iced tea spoons, and top each serving with a little caviar.
SMOKED SALMON SPOONS
In food processor, combine the salmon, shallot, horseradish, crème fraîche, white pepper, and salt. Purée until smooth. Cover and refrigerate for at least 1 hour or up to twelve hours.
Before serving, whip the cream in a deep bowl until it forms stiff peaks. Fold into a pastry bag fitted with a 1/4-inch rounded pastry tip. Pipe the mousse into 12 regular or iced tea spoons, and top each serving a dill sprig and a little salmon roe.
ROQUEFORT AND WALNUT SPOONS
In a food processor, combine the cheese, butter, and wine. Cover and process until smooth. With the machine running, gradually add the cream until smooth. Spoon the mousse into a pastry bag fitted with a 1/4-inch rounded pastry tip. Pipe the mouse onto 12 regular or iced tea spoons and garnish each with a black walnut half.
Toasting Nuts: spread the nuts evenly on a rimmed baking sheet and toast in a preheated 350 degree F oven for about 5 minutes, or until lightly brown and fragrant. If they need more time, remember to keep checking them every minute; it only takes a moment for them to go from perfectly toasted to burnt.
