Leftovers

My favourite part of party food, is enjoying the leftovers (it seems so much tastier as a leftover). This is simply because after the event, there is time to enjoy the food without distraction.

May I just say that the B&B Brulee, unbruleed straight from the fridge is delious for a midnight snack (these were leftovers from our New Years Day BBQ and last for approx a week). The recipe calls for raspberries, but blueberries, plums or any other berries or soft fruit does the trick nicely (with larger fruit, serve on the side instead of in the custard).

Matterhorn, Wellington: Vanilla and Black Pepper Ice-cream

I went to Matterhorn in Wellington the other night and had a lovely pineapple souffle with vanilla and black pepper ice-cream. The pepper gave the sweet vanilla a nice spicy kick and I wanted to create something easy and similar.

As i couldn't be bothered with all the stirring or setting up the ice-cream machine I opted for a vanilla and black pepper creme brulee ice-cream. I used the creme brulee recipe, which I have posted on here in an earlier post, leaving out the toffee (sugar and water mixture) and raspberries and adding 3 teaspoons of freshly cracked black pepper. I then froze the mixtures after allowing them to cool in the fridge first (after cooking).


The result was surprisingly refreshing (I didn't bother to brulee the top, I just ran a knife around the container and turned it out onto a small plate!) serving it with a biscuit base, brandy snap and chopped up moro bar. 

- rest of plate explained below and in posts to come

Left: Caramelised pineapple pieces with french milk chocolate = Pineapple Lumps

Left Middle: Vanilla and Black Pepper Ice-cream with brandy snap, biscuit base and slices of moro bar = Moro Bar Medley

Right Middle: Blue Mergingue with White Chocolate, Raspberry and Gingernut Cheesecake laced with Butterscotch = Dream Bar

Right:  Dark chocolate mouse laced with Cointreau complete with Jaffa on top =Jaffas

Puddings: Butterscotch Crème Brulee (B&B Brulee)

Butterscotch & Berry Crème Brulee (B&B Brulee)

This is an adaption of a Ruth Pretty recipe. I have made it many times, including for Christmas a few years ago. It never ceases to turn out as expected and impress the crowds.

The finished product!

Ingredients:

6 Egg yolk, Whisked Well
¼ Cup Brown sugar, Firmly Packed
1 Cup Milk
2 Cups Cream
½ Cup Sugar
½ Cup Water
1 Teaspoon Salt
1 Teaspoon Vanilla
2 Teaspoons Vanilla Paste
1 Cup Frozen Berries/Plums (Optional)
½ Cup Sugar (Extra)

Method:

Preheat oven to 150°C.

Heat brown sugar, milk and cream in a heavy-based saucepan over a medium heat, stirring to dissolve sugar.

While brown sugar/cream mixture is heating, stir sugar and water over low heat in a heavy-base saucepan to dissolve. Increase with heat and bring to the boil, and do not stir.
(TIP: Use a silicon pastry brush dipped in water run around the sides of the pan which removes the sugar crystal build up and insures a nice smooth even toffee)

When ready to serve sprinkle with a teaspoon or so of sugar and use a blow torch to caramelise.

Carefully pour toffee into cream mixture (do this slowly so mixture does not spilt).

Whisk slowly the yolks into the mixture. Add vanilla beam paste, essence and salt.

Place a few frozen raspberries in the bottom of each ramekin. Follow this by pouring the mixture into the ramekins and placing them in a baymaire in the oven for 40 minutes.

Take brulee out and cool in fridge for at least four hours.