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BLACK PEPPER / ORANGE BISCOTTI
YIELD 32 pieces
Ingredients
- 2 cups all-purpose flour (unbleached for hard, bleached for more
tender)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda (1/8 tsp. less if you want paler color, more
if darker)
- 1/8 teaspoon salt (change to 1/4)
- 2 teaspoons fresh ground black pepper, fairly fine
- 1/2 cup unsalted butter
- 1 cup sugar (changed to 3/4 cup sugar)
- 2 large eggs
- 1 tablespoon packed orange zest
- 1 1/2 teaspoons vanilla
- 1 cup walnuts, toasted, cooled and chopped fine (better done by hand)
Directions: preheat oven to 350°F.
To begin, toast and chop the walnuts, have ready the zests, grind the
pepper and bring butter and eggs to room temperature. Line two trays
with parchment paper or nonstick liner. Have ready a large floured
surface, a dough scraper and extra parchment paper.
In a medium bowl sift the flours, baking powder, soda, salt and pepper.
In a large bowl, cream the butter. Add sugar and beat until light and
fluffy. Add the eggs, beating well, and add the zest and vanilla.
Stir in the dry mixture into the butter mixture, then add the nuts. Do
not over mix but also don't leave streaks of flour either. You will have
quite a goopy mess.
Tip the dough out onto your work surface. Divide the dough into pieces.
Two pieces for large traditional size biscotti, four pieces for smaller,
thinner ones.
With floured hands and/or your dough scraper, form into logs about 12
inches long and 2 inches wide, quickly place onto trays about 3" apart,
brush off excess flour, and put into the middle of preheated oven. (I
say quickly because if you bumble about picking the logs up they will
fall back onto the board. If this happens, don't worry, just form into
logs and try again.).
If you don't want to cook all of the logs, wrap them up in parchment,
then saran wrap and freeze. Cook for about 20 min. (small) or 25 min.
(large logs) until they are just turning golden. Remove from oven, let
cool on baking rack for 10 minutes or so -- longer doesn't hurt.
Now put the biscotti logs on a big cutting board, cut them on the
diagonal about 3/4" wide, replace on same trays cut side down and place
in oven (still 350° F.) for 7-8 minutes or until as hard as you want. I
like them like granite so it takes them longer. Let cool on racks and
then store in airtight containers.
DUCK CONSOMME Servings: 6
Ingredients
- 2 egg whites - 4 oz. duck thigh meat, ground
- 4 oz. onion, pared, chopped - 2 oz. carrot, pared, chopped
- 2 oz. celery, chopped - 1 oz. leek, chopped
- thyme, to taste - bay leaves, to taste
- parsley stems, to taste - 1 tsp. juniper berries ( optional )
- 1 tsp. white peppercorns - 2 qt. duck stock, chilled
Instructions:
Place egg whites in stainless-steel bowl; whip until frothy. Add duck
meat, onion, carrot, celery and leek; combine. Add the juniper berries
and peppercorns into the mixture. Refrigerate for 2 hours. Place stock
in heavy-bottomed stock pot; stir in clarification mixture. Heat to
simmering; simmer until raft forms. Make vent hole in raft. Simmer for
1-1/2 to 2 hours. Strain first through cheesecloth, then through coffee
filter. Refrigerate until chilled.
VARITATION ;
**** For Duck Tea, repeat the process another two (2) times.
TO BE DONE TABLE SIDE :
Place a tea bag of dried aromatics into a clean hot tea cup. Pour Triple
Duck Tea over tea bag allow to steep 2 -3 minutes. Serve with a black
pepper / orange - walnut biscotti
AROMATIC TEA BAG ( for duck tea )
- 1 Tablespoon Dehydrated Red Beet ( finely chopped )
- 1 Tablespoon Dehydrated yellow onion( finely chopped )
- 1 Tablespoon Dehydrated celery ( finely chopped )
- 1 Tablespoon Dehydrated shallots ( finely chopped )
- 1 Tablespoon Dehydrated carrots ( finely chopped )
- 1 Tablespoon Dehydrated leeks ( finely chopped )
- 1 Tablespoon Dehydrated parsley ( finely chopped )
- 12 each Empty Clean Teabags (available at health food stored / whole
foods )
- 12 each white cord or 1/8" wide white ribbon (3-4" in length)
- 12 each - paper tags for end of cord (great to celebrate events, etc)
Combine all dried ingredients, mix well. Place 1 - ½ tsp of the mixture
into teabag. Fold as directed on package, secure cord to teabag with a
stapler, if a tag is used secure to the opposite end of cord with a
stapler.
** dried herbs such as thyme and rosemary may be added to the dried
vegetable mixture if desired.
Larry O'Sullivan, CEC, CCA, AAC
Chef Instructor
The Louisiana Culinary Institute
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