Today was the first day of service for our 100 mile dinner, and it unveiled itself to be one of the most difficult culinary adventures I have partaken in. Ok finding produce and proteins is difficult enough, but let me put this into pastry technique terms...
Ingredients I cannot use: Baking Powder, Baking Soda, Instant Yeast, Gelatin, Agar, Xanthan, any grains Not milled locally, Sorbet Stabilizer, Ice Cream Stabilizer, Pectin, Citric Acid, Tartaric Acid, any fancy hydrocolloids of any kind.
I made a pate a bombe for a cake, not a mousse, a cake!
looks like serving fresh fruits will be dessert
ReplyDeleteI don't know if you know this, but you can make your own pectin from apples. For more info: http://mrswheelbarrow.blogspot.com/2010/06/two-preserving-projects-apple-pectin.html
ReplyDeleteAlso, from Canning for a New Generation (my new favorite book!) many jam and jelly recipes include adding quartered, unpeele green apples to simmer along with the fruit to help thicken naturally(they are removed once the've done the job).
ReplyDeleteApparently it doesn't change the taste of the fruit. Something you may want to look into.