Entertaining in the Raw - Matthew Kenney [5]
8 large fresh mint leaves
Foam
1 cup macadamia nuts, soaked 1–2 hours
3 cups water
Salt
Soy lecithin
Lime Powder
1 pint lime zest
Tuile
1/4 cup ground black sesame seeds
1/2 cup flax meal
1/2 cup chopped yellow squash
1 tablespoon lemon juice
1 cup water
1 tablespoon raw agave
1/2 teaspoon salt
1/4 teaspoon coriander seeds
1/2 teaspoon ground cumin
Flan Blend all ingredients in a Vita-Mix until very smooth. Pour into lightly oiled flan or custard ramekins and place in the refrigerator for at least 1 hour, until firm.
Foam Blend all ingredients in Vita-Mix until smooth; strain through a chinois and reserve.
Lime Powder Spread zest on Teflex sheets and cover with a dehydrator screen. Dehydrate overnight until completely dry. Place in Vita-Mix and blend into a powder.
Tuile Place ground sesame seeds in a large bowl; set aside. Blend remaining ingredients in Vita-Mix until smooth. Combine mixture with the sesame seeds. Spread over Teflex sheets in a very thin layer. Dehydrate 6–8 hours until dry but still very pliable. Cut into long thin triangles. Arrange each over cylinder shapes, such as a rolling pin, on dehydrator trays; dehydrate until crisp.
Assembly Use a small offset spatula to loosen sides of flan and turn out onto a serving dish. Place a tuile near the flan. Blend macadamia foam, 2–3 cups at a time, in Vita-Mix. Spoon foam from top of mixture and drizzle close to flan, hugging the edges, for garnish. Sprinkle with lime powder. Serves 4–6
Yellow Corn Chowder
This is not exactly the version that I would often enjoy during July and August while growing up in Maine, but it does capture the creamy sweet richness of traditional summer corn chowder. When I first served this, it was everyone’s favorite dish that evening—and it is easy enough to make ahead and warm a bit in the dehydrator or to serve chilled on a sultry day.
Chowder
4 cups yellow corn
3/4 cup young coconut meat
2-1/2 cups cashew milk (made from 3 cups water plus 2 cups cashews, soaked)
1 tablespoon plus 1 teaspoon salt
Black pepper
2-1/4 teaspoons ancho chili powder
3 tablespoons olive oil
1/4 cup raw agave
1/2 cup coconut water
Garnish
1/2 cup fresh corn kernels
1 tablespoon finely chopped fresh tarragon
Chowder Blend all ingredients in a Vita-Mix until smooth.
Assembly Divide chowder into four small bowls. Add the whole corn into the soup by hand. Garnish with fresh tarragon. Serves 4
Cream of Matsutake Soup, Pignoli Dumplings, Pears, and Tarragon
The matsutake is highly valued by the Japanese—and for good reason. It is said to be an aphrodisiac and has a wonderful nutty, spicy flavor. Matsutake, also known as the pine mushroom, grow under pine trees that are between twenty and sixty years old, and never in the same place twice. These mushrooms are said to be high in vitamins and low in calories, and are thought to prevent aging. Most of all, I love their taste. This recipe is my favorite of all the raw soups I have had—it is extremely decadent, elegant, and refined, a wonderfully earthy and filling dish.
Filling
1 cup pine nuts, soaked 1–2 hours
1 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon nutritional yeast
2 tablespoons scallions
Wrappers
2 cups coconut meat
1/4 cup spinach juice
1/4 teaspoon sea salt
1 bunch chives
Soup
About 20 matsutake mushrooms, cut from stem, divided
Salt
Olive oil
2 cups pine nuts, soaked 1–2 hours
6 cups water
1/4 cup white miso
1 tablespoon chopped fresh tarragon
2 tablespoons soy lecithin
Black pepper
Garnish
1 pear, cut into matchsticks
Olive oil
Black pepper
Fresh tarragon leaves
Filling Process all ingredients in a food processor until smooth.
Wrappers Blend all ingredients except chives in a Vita-Mix until smooth. Spread thin on Teflex sheets. Dehydrate 4–5 hours until dry but still very flexible. Trim edges and cut into 9 squares per sheet. Place small amount of filling in center of wrapper; pull up edges around cheese and form a beggar’s purse. Tie to secure with a chive.
Soup Toss mushrooms with salt