The Culinary Composition

A famous, or infamous, liqueur, absinthe takes its name from an aromatic plant, which contains an alkaloid used since ancient times as a tonic.  Wormwood is the principal one of 14 herbs that are macerated in grape spirit, but hyssop and mint are also included.  It is famous for its green colour, and was called the fee verte (green muse) in France.  The liqueur absinthe was first made commercially by H.L. Pernod in 1797.  Absinthe may be served with water (as pastis are).  However, a big part of the old absinthe ritual was to first balance a sugar lump on a special flat, pierced spoon over the glass abd tgen pour the spirit over it.  The liqueur was hugely popular in France from the middle of the 19^th century, and was taken up by the avant-garde poets and painters.  Its use spread to London and Louisiana, in particular New Orleans.  Absinthe was portrayed as a dangerously addictive psychoactive drug and its manufacture and sale were prohibited by law in France on 16 March 1915 and subsequently across Europe.  However, it was never banned totally and has crept back in the 21^st century as a specialist drink.  Today it is known that absinthe does not cause hallucinations.

A term used in French cookery for a sheet of rolled – out pastry.  Hence, abaisser means to roll out thin, as for pastry base.  The term abaisse is also used for a biscuit (cookie) or a slice of sponge cake on which a filling such as jam or cream is to be spread.

Yield: 1 serving

Cinnamon Raisin Brioche                  2 Pieces

French Toast Batter                       as needed

Sugared Pecans                             1 oz

Cherry Compote                             2 fl oz

Clarified Butter                               4 fl oz

Powdered Sugar                             Garnish

Orange Slice                                  1

Strawberry                                    1

1.  On a hot seasoned griddle, ladle the butter onto the hot zone.

2.  Batter the brioche and place it in the hot butter.  Let sear for 45 seconds then flip. 

3.  Once the other side is browned, transfer to a 350 F oven and finish cooking, about 3 minutes.

4.  Once the sides are no longer wet, the toast can be transferred to a plate and dusted with powdered sugar.  Garnish with the fruit and pecans then serve the cherry compote on the side in a ramekin. 

Yield:  1 Qt

Pecans                             1 qt

Granulated Sugar                1.5 c

Water                               .5 c

1.  Combine the water and sugar and mix to form a thick paste.

2.  In a mixing bowl combine the pecans and sugar and coat evenly.

3.  Spread onto a sheet pan lined with parchment paper and bake in a 350 F oven until well roasted and the pecans are dry, about 15 minutes.

Yield: 20 portions

Heavy Cream                     1 c

Liquid Eggs                        1 qt

Granulated Sugar                1 c

Vanilla Extract                    3 Tbsp

Cinnamon, Ground               .25 c

1.  Mix all of the ingredients in a mixing bowl and whisk thoroughly.

Yield: 12 gallons

Liquid Eggs                        2.5 gal

Whole Milk                         5 gal

Vegetable Oil                     17.5 #

Sugar, Granulated               2 gal

Cake Flour                         50 #

Baking Powder                    1 qt

Vanilla Extract                    1 c

Kosher Salt                        .5 c

1.  Sift together the dry ingredients.  Combine the Liquid ingredients in the bottom of a mixing bowl.

2.  Using the whisk attachment incorporate the liquid ingredients together.  Slowly add the dry ingredients and mix until properly combined.

3.  Make a tester and adjust seasonings TT.

4.  Label and store.

-When mixing pancakes be careful not to over mix.  Adjust the thickness of the mixture to a proper batter consistency by incorporating more flour as needed.  If the batter is too thick or thin the pancake will spread improperly.

- Once the batter is cooled, it will be thicker and whole milk may need to be whisked into it to achieve the proper product.

-  Once the batter is complete cook a tester to taste and test the rise.  A proper pancake should be evenly risen, the sides should not fall flat.

- A pancake should not be overly sweet, watch the amount of vanilla and sugar added for this will make an over sweet product and will also affect browning when cooking due to the increase in sugar.  There should be a neutral balance of salt and sweet in the finished product.

- If cooking on a griddle be sure to season with clarified butter and salt.  Always clean the griddle well before use and be sure to grease it well to prevent sticking.  Locate the hot zones before making whole batches for they will brown first and need to be flipped first.