food-and-wine-pairing-a-sensory-experience-robert-harrington

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Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions
caramel. The tastes of honey and nutmeg are also present; the total package creates a nice
complement to the nutty, vanilla custard, and fruity dessert.
Food Item: Lacy Walnut Cookie Cup with Homemade Vanilla
Ice Cream and Strawberry-Rhubarb Sauce
Yield: 12 servings
Ingredients for Cookies
1 c (225 ml) finely ground walnuts
3 /4 c (170 ml) sugar
3 oz (85 g) unsalted butter, softened
4 tsp (18 ml) all-purpose flour
2 tbsp (28 ml) milk
Ingredients for Ice Cream
1 1 /2 c (340 ml) whole milk
1 1 /2 c (340 ml) heavy or whipping cream
2 tsp (10 ml) vanilla
2 eggs
1 /2 c (115 ml) sugar
Ingredients for Strawberry-Rhubarb Sauce
2 c (450 ml) diced fresh rhubarb
Juice of 1 lemon
1 c (225 ml) sugar
1 /2 c (110 ml) water
1 pint (450 ml) fresh strawberries, washed,
stemmed, and sliced
Preparation
Preheat the oven to 350°F (175°C). Place all of the
ingredients in a bowl and combine into a smooth
paste. Place parchment paper on a baking sheet or
use silicone baking mats. Use a heaping tablespoon
of the dough for each cookie, allowing 4 to 6 inches
on each side for the cookie dough to spread out (you
should be able to get about 6 cookies on each large
commercial sheet pan, 3 or 4 on a smaller baking
sheet). Wet your fingers in a little cold water and
gently flatten each spoonful of dough into rounds
about 3 inches in diameter. Bake the cookies for 12–13
minutes until they are golden brown and about 6
inches in diameter. Remove the cookies from the
oven and allow them to rest at room temperature for
1 minute. Lift each cookie from the parchment paper
and drape it over a small glass bowl. Press the cookie
over the bowl to mold the cookie in the shape of the
bowl. You will need to work fast, as the cookies
become brittle as they cool off. If they get a little too
brittle, put them briefly back in the oven to soften.
Remove the molded cookie from the bowl once it is
hardened.
Preparation
Combine the milk, cream, and vanilla in a saucepan and
scald over medium-high heat (about 190°F or 88°C);
do not boil. In a mixing bowl, whisk the eggs and
sugar together until blended. Slowly add the heated
milk mixture into the egg mixture, whisking
constantly until thoroughly blended. Return the ice
cream mixture back to the saucepan and return to the
heat. Cook, stirring constantly, until it returns to about
190°F (88°C); again, be careful not to boil. Strain the
mixture through a fine sieve and refrigerate until fully
chilled. Freeze the mixture in an ice cream freezer.
Preparation
Combine the rhubarb, lemon juice, sugar, and water in a
saucepan. Bring to a boil and allow to simmer until
the rhubarb is tender. Allow to cool. This can be made
in advance and stored in the refrigerator for several
days. Just prior to service, combine the sliced
strawberries with the rhubarb sauce.
Assembly
Place a lacy cookie cup in the center of each plate. Put a
scoop of ice cream in the center of each cookie cup.
Top with the strawberry-rhubarb sauce. Garnish as
desired with additional berries, mint, whipped cream,
or nuts. Serve immediately.