Category Archives: rhubarb

Cresses in cocktails

In this article we’ll take a closer look to some cocktails with Koppert Cresses

Dushi buttons are tiny flower heads, their small size is largely compensated by their complex flavor profile. The combination possibilities are almost endless, make sure to check out the Foodpairing tree in the Explorer.

For the purpose of creating a new cocktail we selected rhubarb in the Foodpairing Explorer and made a syrup with it. We infused the basic rhubarb syrup with Dushi buttons, allowing the syrup to enrich itself with the complex flavor of the flower bud. The infused syrup was used to aromatise a sparkling wine, which also matches the Dushi buttons. The cocktail is garnished with some buttons, which will give extra kick to it while the syrup provides a nice aromatic baseline.

Here you can find the complete recipe.
The Dushi buttons contain a lot of flowery and rose-like aromas, making a combo with litchi possible.
Yet the buttons also have a green face, nicely matching the flavor profile of cucumber. Playing with the green flowery theme of this product, we have created a classic Tom Collins with a Dushi twist (see our Olympic games cocktails).

Hendrick’s Gin was used to get a nice Foodpairing match with the Dushi buttons since this gin is aromatized with cucumber. The buttons were used to flavor our homemade soda.

Put some flower buds in a Seltzer bottle, fill with water and load a soda capsule. Leave the pressurized bottle overnight so the buttons can release their flavor and the gas can dissolve properly in the water. Next a Classic Tom Collins was prepared with the Hendrick’s Gin, topped off with the flavored soda. Litchi can be used as a garnish, it really brings out the rose-like character of the Dushi button. Link to recipe.

 

The flavor profile of Shiso® Green also shows quite a lot of flowery aromas, but with citrus twists. The latter aromas can also be found in Cointreau.

Cointreau is used in many cocktails, but the White Lady (gin, Cointreau and lemon juice shaken with egg white) is a cocktail that stands out because of its powerful simplicity.

We blended a basic sugar syrup with Shiso® Green, next we sidetracked from the original White Lady recipe by adding egg white to the syrup, pressurizing it with nitrogen in a siphon. This gives a creamy foam with the aroma of Shiso® Green.

Next we applied this foam as a second layer to the shaken gin, cointreau and lemon juice. The physical separation of the two elements provides a strong taste contrast, which is quite fascinating indeed. Even so, it might be wise to dampen contrast a bit with a pinch of salt. Addition of salt in any cocktail will provide fullness, prolong all flavours and smooth out crude edges. Freeze dried soy sauce presents itself when looking at the Foodpairing tree of Shiso® Green, so we garnished our White Lady variation with it, it works surprisingly well! Link to recipe.

RHUBARB AND AVOCADO

Going through the flavor profile of rhubarb, I came across avocado as being one of the best combinations. As always we then start to look who already made this combination before. If you Google it, this website is one of the hits: Italian notes (+recipe)
This is what the website tells about this pairing: “Any talk of a marriage between rhubarb and avocado will arouse nose-wrinkling suspicion, but come to think of it, the combination is not that far-fetched. Avocado goes well with lemon, grapefruits and oranges, rhubarbs can be very sweet and very sour, and anything that strikes a good bittersweet fat-and-salty balance seems attractive in theory. In this case reality goes to match. The actual salad is surprisingly refreshing and a great accompaniment to red meat, strong cheese and hot and spicy salumi.

Rhubarb as combines with chocolate in desserts or in classical combinations with fish like Mackerel by Nigel Slater

or by Gordon Ramsay or in this combination of Hubert Keller: Sea Bass with Rhubarb coulis

KASTEEL WITHOF :: MACKEREL-RHUBARB-APPLE

To explain better how to use the tool, we will publish recipes send to us by chefs worldwide. To start with; a recipe of Kasteel Withof, a Michelin star restaurant in Belgium. If you go to foodpairing and chose rhubarb, you will find that you can combine it with fish (eg Mackerel), apple. So included a recipe with those 3 food products.

Ingredients: Mackerel/Rhubarb/Apple (for 4 persons)

– 4 mackerel 300 gr/piece

- Transglutaminase

– Chuca-vinaigrette: 210 ml soya 150 g sugar 240 ml chicken stock 40 ml sesame oil 25 ml wasabi 190 ml water 80 ml vinegar 65 ml rice vinegar 15 g roasted sesame seeds

– 1 aubergine

– 2 pieces rhubarb

– 4 spoons sugar syrup

– 6 raspberries

– 1 Granny Smith

– roquette

– olive oil pepper and salts

Preparation:

-Mackerel: Clean the filets. Season with pepper and salt.

Coat interior with transglutaminase. Reform the mackerel by putting back the filets on each other.

Shape them with foil into roles. Place in the fridge for minimum 6 hours.

Heat in oven at 55°C with core of 39°C.

Cut the roles in 3 equal parts.

- Aubergine: mix all ingredients for the vinaigrette.

Cut the aubergines in 4 parts and divide each part once again in 3.

Put salt on theses parts and let them stand 30 in the frigde.

Remove salt with water and dap them dry.

Season the pieces aubergines and colour in hot olive oil.

Add the vinaigrette and reduce on a moderate heat.

Keep them warm in the oven.

-Rhubarb: clean and cut rhubarb in equal pieces.

Divide into 2 sous vide bags and add the raspberries and the sugar syrup.

Seal and heat 40 mintes on 90°C.

Was the rocket lettuce

Cut the green apple in thin beams.

Put on each plate 3 pieces aubergine.

Add the mackerel and rhubarb, lettuce and apple.

[+ restaurant]