Entertaining in the Raw - Matthew Kenney [56]
A meal can serve as a reminder of nearly anything in life—good fortune, a New Year’s celebration, breaking a fast, long life, love, and much more. While I take liberty with how to actually prepare the recipes, they are quite often grounded by their connection to these meanings.
Many of the recipes in this chapter are based on very classic recipes while others are loose interpretations, but all share the same value of respect for tradition and meaning when sharing a meal.
Zaru Somen and Sweet Dashi Sake Broth
Zaru noodles are named for the slatted box they are traditionally served in and are a Japanese New Year’s favorite, symbolic of long life. The coconut “noodles” in this recipe are so durable that they are able to carry the intense but light flavors of the broth. The night this was on a menu I prepared, I had three bowls and was full for the night.
Broth
1 cup water
1 cup nama shoyu
2 tablespoons dried dulse
1 tablespoon dried wakame
1/4 cup brown rice vinegar
2 tablespoons raw agave
1 tablespoon fresh lime juice
Somen
2 cups young Thai coconut meat
2 tablespoons black sesame seeds
1-1/2 teaspoons shichimi spice
2 tablespoons finely sliced scallion
Broth Blend water, nama shoyu, dulse, and wakame in a blender until smooth. Strain through a fine sieve into a medium-size bowl. Whisk in remaining ingredients. Store in refrigerator until ready to serve. When ready to serve, pour 1/4 cup broth in the bottom of two small serving bowls.
Somen Slice coconut meat into very thin, uniform noodles. Place equal amounts of coconut noodles in each serving bowl with broth. Top each with a sprinkle of black sesame seeds, shichimi, and scallion. Serve immediately. Serves 4
Ba Bao Fan Blessing Eight-Treasure “Rice”: Candied Fruits with “Longan” Syrup
Eight treasure rice is a Chinese New Year’s favorite, prepared to bring in good spirits and fortune. It is a pudding-like dessert typically made with eight types of freshly dried fruits and sometimes lotus seeds. I loved the festive look of this dish, not to mention the great flavor.
Sweet “Rice”
2 cups jicama, chopped
1 cup pine nuts, soaked for one hour
1/2 cup agave nectar
1 tablespoon vanilla
2 tablespoons coconut oil
Fruits and Nuts
1/2 cup dried cherries, rehydrated
1/2 cup golden raisins
1/2 cup diced lychee or mango
1/2 cup chopped almonds
1/2 cup chopped pistachios
1/2 cup thinly sliced dried apricots
1 cup agave
“Longan” Syrup
1 cup agave
1 teaspoon minced ginger
1/2 cup diced lychee or mango
Assembly
1/4 cup coconut oil
1/4 cup very fine julienne of orange zest
1/2 cup dried coconut flakes
Sweet “Rice” Pulse jicama and pine nuts in food processor until they have a ricelike consistency. Squeeze out excess water and dehydrate on Teflex sheets for 1-1/2 hours. Add remaining ingredients.
Fruits and Nuts Combine all ingredients.
Syrup Blend ingredients well in a Vita-Mix.
Assembly Line small bowl with plastic wrap—lightly oil the wrap with coconut oil. Press fruits and nuts all over the wrap and then “rice” firmly on top. Allow to rest for 10 minutes, invert, and remove plastic wrap. Top with orange zest and coconut flakes. Serve with syrup. Serves 4–6
Pearl Balls with Spicy Mango Salsa
These traditionally glutinous rice balls are a Chinese favorite for New Year’s and other celebrations—they symbolize union and togetherness. I actually prefer a raw version far more as it is much lighter and to me, more flavorful.
If we should be blessed by some great reward, such as fame or fortune, it’s the fruit of a seed planted by us in the past.
—Bodhidharma
Portobello “Meatballs”
4 portobello mushrooms
1/2 cup olive oil
Sea salt to taste
Black pepper to taste
2 tablespoons fresh thyme
1/4 cup lemon juice
1 clove garlic
1/2 cup walnuts, soaked 8–10 hours
Sticky “Rice”
3 cups diced jicama
1/4 cup pine nuts
2 tablespoons