Thai Basil Ice Cream With Beaumes De Venise Fruit Compote Recipes

BANANA-RUM MACADAMIA FLAMBE WITH BROWN SUGAR ICE CREAM

Steps:

• Heat a medium non-stick skillet over high heat. Add the butter and swirl to coat the pan. When the butter shimmers, add the bananas and the macadamias and saute, stirring, until golden brown, about 8 to 10 minutes. Deglaze the pan with the rum and then flambe the bananas and the macadamias. When the flames are extinguished remove the pan from the heat.
• Place a scoop of the Brown Sugar Ice Cream in a martini glass. Coat the ice cream with the warm flambe sauce and garnish with a banana chips.
• In non-reactive medium saucepan, combine the milk, brown sugar, vanilla bean, and heat over medium heat until scalded. Turn the heat to low and simmer until the mixture is reduced by 1/3, about 15 minutes. Remove from the heat and allow to steep at least 1 hour, refrigerated, and preferably overnight: the longer it steeps the more flavor will develop. Strain the mixture, return the milk to the saucepan, and bring just to the point of boiling.
• Meanwhile, fill a medium bowl with cold water and add ice. In a non-reactive medium bowl, combine the yolks and the sugar and whisk to blend. Add 4 ounces of the scalded milk mixture to the yolk mixture, mix well, and transfer the tempered yolk mixture to the saucepan. Cook over medium heat, whisking, until thickened, about 5 minutes. Do not overcook or the eggs will scramble.
• Strain the mixture into a medium bowl, and place it in the bowl of ice water to cool. When cool, add the cream, and stir to blend. Freeze in an ice cream maker following the manufacturer's instructions. Do not over harden; the ice cream should have a soft consistency. Transfer to the freezer.
• After slicing the banana, peel off the rind and place the strips on a baking sheet lined with parchment paper. In a small mixing bowl, whisk the lemon juice, sugar, and water together. Brush the banana pieces with the lemon mixture. Place in a pre-heated 200-degree oven and bake for about 2 hours. As the banana pieces are heated they will darken slightly. After 2 hours, remove from the oven and let cool to allow the banana chips to become firm.

SALMON 'CARPACCIO' WITH WARM MAITAKE-THAI BASIL SALAD

Steps:

• Lay each piece of salmon on a sheet of plastic wrap, about 1 0 by 16 inches. Fold sheet in half and pound flat with a mallet or saute pan. Open sheet and lay carpaccio on individual salad plates. Wrap tightly and keep in the refrigerator. In a saute pan coated lightly with olive oil, saute the shallots for 1 minute then add the maitakes. Season and cook for 1 minute. Meanwhile, whisk together the ponzu, Dijon and olive oil. Season and check for flavor. Pull the pan off of the heat and add basil and a tablespoon of the vinaigrette. Check for seasoning.
• PLATING: Remove salmon from the refrigerator 5 minutes before serving and season with fleur de sel and black pepper. Place warm maitakes on top of the salmon and drizzle with vinaigrette.

SABAYON OF MUSCAT DE BEAUMES DE VENISE WITH FRESH BERRIES

Steps:

• Place the yolks in a medium, heatproof bowl. Gradually whisk in the sugar and whisk until the mixture is thick enough to form a thick ribbon when the whisk is lifted, about 2 minutes. Beat in the Muscat and orange zest. Place the bowl over a pot of simmering water. Whisking constantly, cook until the sabayon is warm and doubles in volume, about 8 minutes. Pour into 4 wine glasses. Refrigerate until chilled, about 1 hour. To serve, spoon the berries over each serving, and garnish with a mint sprig.

THAI BASIL-TOMATO SALAD

Steps:

• In a large bowl, whisk together the dijon and juice. Drizzle in oil. Add the tomatoes and onion and season. Check for seasoning. Can be stored in an air tight container for up to 4 hours before serving. Right before serving, toss with the basil leaves.

BLACKBERRY COMPOTE

Steps:

• Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
• Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.