I was extremely excited when I saw the challenge for MacTweets this month. I didn't hesitate, I knew exactly what I was making or trying to recreate- a vanilla macaron with Citrus Fromage Blanc and Loki Fish Ikura. I first had one at the Incredible Feast at the University District Farmers Market in August. It was created by Adam Hoffman of Rover's restaurant. J and I got the last two on the plate. How fortunate for us!
I swear to this day that if there had been more on the plate I wouldn't have left the tent until I finished them off. Crunchy crisp vanilla almond macaron, sweet citrusy fromage blanc and salty salmon roe-an explosion of flavor in your mouth. This is an excellent dish for a cocktail party-and very festive looking with the red roe.
Homemade Fromage Blanc
courtesy of Emeril Lagasse
Ingredients
2 quarts whole milk, as fresh as possible
1 cup heavy cream (optional)
2 cups fresh buttermilk
2 tablespoons fresh lemon juice, strained
1/4 to 1/2 teaspoon salt, if desired
Heavy Cream, for serving
Directions
In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F. While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.
Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.
Serve as is, with preserves, honey or fresh fruit, or add salt or fresh herbs, to taste, and enjoy as a savory appetizer. If a rich cheese is desired, spoon or pour a bit of heavy cream over the top before serving. Also, if a very smooth product is desired, beat the cheese briefly with an electric mixer before serving.
Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.
Check out everyone else's results here
8 comments:
Ahh they are so gorgeous...what a gr8 idea for starters...and I love that you haven't sandwiched these beauties ;-)
Very beautiful and they look so lovely on an appetizer plate.
OMG! These are so elegant, both in flavors and presentation. I luv this idea of open-faced and its eyecandy appeal. I've never used Fromage Blanc...thanks for including a link to making it homemead, I don't think I've ever seen it in the stores.
I hope you're having a lovely holiday season! Cheers for a fantastic New Year ahead. :)
Wow- those macs are really cool looking! I've got to get with it and do one of MacTweets challenges. Looks like you rocked this one!
Your sweet and savory macs probably taste better than our champagne-caviar-cream cheese macs. :-)
Oh wow! What a great sounding combination, and not one I think I would have ever thought of myself. Who doesn't like salmon roe?? They look incredibly pretty and very hors d'oeuvres-ish :)
Have a great start to 2011!
Just out-of-this-world good sandy...I ♥ your macarons! I've finally got the book 'I ♥ Macarons' after seeing your magic, and am pleased as punch. Loving what you did with the challengfe, and thanking you from the bottom of my heart for posting the fromage vlance recipe. Got to make this SOON! Have a wonderful new year my friend...HAPPY 2011!! HUGS!!
Just saw these in the Mactweet roundup, and I'm awed. They are fantastic, and what a creative idea! I was going to do a cream cheese and salmon macaron, but never got to it :( However, I sort of get to live it with your fromage blanc and salmon roe. Beautifully done!
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