Text 9769, 89 rader
Skriven 2014-02-11 06:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Honey 187
=================
 -=> Janis Kracht said to Dale Shipp <=-

 >  Our son told us about a variety called tupelo honey.
 > Unlike many other honey varieties, it does not crystalize and thus has a
 > long shelf life.

Crystallized honey can be reconstituted in the same way
as maple syrup that has sugared - heat it slowly in a
double boiler (easiest: put the jar into a saucepan and
add water up the side to the appropriate point; leave it
over a low flame as necessary. It is said you can do
something similar in the microwave. Anyway, solidified
honey is fun to eat in itself, and you should not throw
it away pretty much ever.

 JK> It's incredibly good honey, though IIRC a bit exepensive. I do pick it
 JK> up at the grocery now and again. One of the manufactures mentioned
 JK> this: 
 JK> "To produce the best Tupelo Honey, bee colonies must be stripped of
 JK> all honey stores just as the white tupelo trees come into bloom. The
 JK> bees are then given clean boxes with new comb in which they deposit
 JK> fresh tupelo nectar. When the tupelo nectar flow ends, the new crop of
 JK> Tupelo Honey must be removed before the bees start adding nectar from
 JK> other flowers." 
 JK> I guess that accounts for the expense in terms of labor costs.
 
In order to ensure purity, the beekeepers should do that
for all variety-labeled honey. Not to say that usually
they do it all that carefully, but they're supposed to.

Seared sea scallops with huitlacoche-leek fondue and jamon serrano
Categories: shellfish, Mexican, starter
Serving: 6

h - For the scallops
6 U-10 diver scallops
2 ts olive oil
2 ts butter
Sea salt
Cracked black pepper
h - For the jamon serrano
2 oz jamon serrano
h - For the sherry vinegar syrup
6 oz sherry vinegar
1 oz wildflower honey
1 lg pn cracked black pepper
h - For the huitlacoche-leek fondue
4 oz huitlacoche, thoroughly cleaned
2 lg leeks, white part only, cleaned and julienned
5 oz butter
1 c water
1/2 c dry white wine
Sea salt
Freshly ground black pepper

Dry the jamon on an ungreased baking sheet in a 200F oven
until brittle. Pulse in a food processor or chop by hand
into a coarse powder. Set aside.

In a saucepan over medium heat, reduce the sherry vinegar to
1 oz. Stir in the honey and cracked black pepper. Set aside.

Pat scallops dry; season them liberally with sea salt and
black pepper. In a heavy skillet over medium-high heat, melt
butter and olive oil until golden brown. Add scallops to pan
and cook until well browned on one side (3-4 min). Flip
scallops and cook for an additional 2 min.

Preheat oven to 300F. Saute huitlacoche in 1 oz butter
for 4-5 min. Transfer huitlacoche to an ungreased baking
sheet and bake in oven for 30 min. Combine the water
and white wine in a saucepot. Add a pinch of salt and
the leeks. Simmer until the leeks are almost dry. Slowly
stir in remaining butter, 1 oz at a time, over very low
heat. Finely chop the roasted huitlacoche and add to the
leek butter mixture just before serving. Season with
salt and pepper.

Presentation. Drizzle a circle of sherry vinegar syrup
around the rim of the plate. Use a fork to twist a pile
of fondue onto the center of each plate. Place a seared
scallop on top of the fondue. Garnish with a sprinkle of
crispy jamon serrano.

Bernard McDonough, Hotel Matilda, San Miguel De Allende

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