Flour Bakery's Lemon and Ginger Mousse

Wednesday, March 27, 2013   0 comments.

This light and tangy lemon and ginger mousse reflects Chef Joanne Chang's Taiwanese heritage, and serves as the perfect complement to her pork and chive dumplings and scallion pancakes.

This is a complicated recipe, so we suggested you read the whole thing before you begin.

Ingredients

For Lemon Curd
1 cup lemon juice (about 6 to 7 lemons)
1/4 cup unsalted butter, cut into small pieces
4 eggs
2 egg yolks
1 cup sugar
1/4 tsp. vanilla extract
1/8 tsp. kosher salt

For Ginger Mousse
2-1/2 cups heavy cream
3-inch knob of fresh unpeeled ginger, roughly chopped
1/2 tsp. dried ground ginger
2-1/2 cups lemon curd (recipe above)
1/2 cup candied crystallized ginger, chopped for garnish

Directions

Prepare Lemon Curd
In a medium, nonreactive saucepan, combine the lemon juice and butter, place over medium-high heat, and heat to just under a boil. It should take 1-2 minutes. Remove from heat.

In a medium, heatproof bowl, whisk the eggs and egg yolks until blended, then slowly whisk in the sugar until combined.

Gradually whisk a little of lemon-juice mixture into the sugar-egg mixture. Continue whisking the hot liquid into the sugar-egg mixture, a little at a time, until all of it has been incorporated.  When all of the hot liquid has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat.

Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan frequently to prevent the eggs from scrambling, for 5 to 8 minutes, or until the mixture thickens and coats the spoon thickly. To test, draw your finger along the back of the spoon; the curd should hold the trail for a second or two before it fills.

Remove the curd from the heat, and strain it through a fine-mesh sieve into a bowl. Whisk in the vanilla and salt. You should have about 2 1/2 cups. Place a piece of plastic wrap directly on top of the curd to prevent a skin from forming. Cover tightly and refrigerate for 1 to 2 hours, or until cold. (The curd can be made up to 5 days in advance and stored in an airtight container in the refrigerator.)

Prepare Ginger Mousse
Place heavy cream, chopped fresh ginger, and ground ginger in a large saucepan and bring to just under a boil. Turn off heat, and let cream sit for about an hour to infuse with the ginger.

Remove from heat and store in an airtight container in the refrigerator overnight (or up to 4 days).

When you are ready to serve the mousse, use a sieve or strainer to strain the cold heavy cream into a large mixing bowl. Whip cream in a medium bowl or in a stand mixer using medium speed until it holds a stiff peak.

Fold in the lemon curd, using a spatula to cut down the middle of mixture and turning the mixing bowl one-quarter rotation. Repeat until evenly folded. Do not over mix. Divide into serving bowls and top with candied ginger.

Serves 6 to 8

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Chef Joanne Chang is the chef and owner of Myers + Chang and Flour Bakery. She shared this recipe with us when she was featured as our guest on Neighborhood Kitchens.

Myers + Chang's Pork and Chive Dumplings

Tuesday, March 26, 2013   0 comments.

These dumplings are one of the most popular menu items at Myers + Chang. Chef Joanne learned this recipe from her mother, and used to make hundreds of dumplings at a time when she was growing up.

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Casa Romero's Chilaquiles

Tuesday, March 5, 2013   0 comments.

Chilaquiles, or tortilla casserole, is a traditional Mexican dish usually served during breakfast or brunch, although it can be eaten at any time of day. Lightly fried corn tortillas are simmered in a green or red salsa and topped with cheese and/or pulled chicken to create a perfectly simple morning meal. Many regional variations of this dish exist so feel free to add your own twist to this delicious Mexican tradition!

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Bristol Lounge's Smoked Sablefish Tacos

Tuesday, March 5, 2013   0 comments.

Prepare these sablefish tacos with guacamole, pickled jicama, and fresh taro root tortillas. Take the fish to the next level by curing it and smoking it with hickory wood chips.

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Extending the Table

By Patricia Alvarado Nuñez   |   Wednesday, November 21, 2012   0 comments.

"There is no joy in eating alone."   —The Buddha, 543 B.C.

The history of Thanksgiving is about different cultures coming together. Our national holiday commemorates the First Thanksgiving held by the Pilgrim colonists and members of the Wampanoag people in Plymouth in 1621.

On Thanksgiving Day this week, in neighborhood kitchens around the country, people will come together to prepare traditional foods of the season: roasted turkey, gravy, cranberry sauce, mashed potatoes and of course pumpkin pie.  But according to a published letter of Plymouth Colony leader Edward Winslow, that first meal bears little resemblance to our modern day feast. For example,food historians have shown that potatoes, a staple of today’s Thanksgiving meal, originated in South America and had not made their way into the Wampanoag or colonist diet at the time of the 1621 harvest celebration.

If you think of America as a big salad bowl, filled with many types of colorful foods, then you can see how our cultures can come together on the plate. In millions of US kitchens, the Thanksgiving menu this year will reflect a multicultural touch, such as warm arepas, fried plantains, tamales, sticky rice or pasta with freshly made tomato sauce. 

If your want to add something different to your traditional Thankgiving meal, consider one of the following recipes, shared with us from some of the chefs in New England who never cook without adding flavors from around the world:

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The Versatile Avocado

By Patricia Alvarado Nuñez   |   Monday, November 19, 2012   0 comments.

(Patricia Alvarado Nuñez/WGBH)

In the last decade, the buttery and rich avocado has rocketed to superstardom.  That’s no surprise, since research has demonstrated its attributes as a nutrient-dense food,offering arich mix of proteins, minerals and healthy fats.

In Latin America, avocados have always been well regarded. This subtropical fruit has been cultivated for thousands of years in Mexico and Central America.  Mexicans, who seldom eat a meal without them, are the main consumers of avocados worldwide, eating an average of 20 pounds per person per year.

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About NK Recipes

These recipes are provided by the chefs who appear on the WGBH television show Neighborhood Kitchens.

Patricia Alvarado Nuñez
Patricia Alvarado Nuñez is an award-winning producer creating Latino and multicultural programming  for WGBH and La Plaza. (She cooks, too!)
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• Neighborhood Kitchens
• NK Recipes

 

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