Fig And Balsamic Syrup Mille Feuille Food

PB AND J MILLE FEUILLE

Steps:

• Preheat your oven to 400 degrees F (200 degrees C) and set out two baking sheets that can stack on top of each other. Line one with parchment paper and set another piece of parchment paper aside.
• Unroll the puff pastry onto the parchment-lined baking sheet and poke the entire surface with a fork. Sprinkle with the granulated sugar. Place the second piece of parchment over the pastry and fit the second baking sheet on top to sandwich the pastry between both sheets. Bake the pastry for 25 minutes. Then remove the top baking sheet and parchment and continue baking for another 5 to 8 minutes, or until the pastry is golden brown. Cool completely.
• Meanwhile, using a stand mixer fitted with the whisk attachment or a hand mixer, whip the cream cheese and peanut butter together on medium speed until smooth. Slowly pour in 1/4 cup cream then add in 3/4 cup icing sugar and 1 teaspoon vanilla. Whip on high until stiff and fluffy. If desired, transfer the peanut butter cream to a pastry bag fitted with a medium round piping tip or a large zip top bag with the corner cut off.
• Add the remaining 1/2 cup cream to the bowl along with the remaining tablespoon of icing sugar and 1/2 teaspoon of vanilla extract. Whip to stiff peaks and set aside.
• Using a serrated knife, slice the puff pastry sheet along the long side into three equal pieces, each about 10-by-23 centimeters (4-by-9-inches), trimming the edges if needed. Spoon a small dollop of whipped cream or peanut butter cream onto the center of your serving dish and place one of the puff pastry pieces on top. Pipe or spread half of the peanut butter cream onto the pastry and dot with about half of the raspberries. Place another piece of puff pastry on top and repeat with the peanut butter cream and raspberries. Place the final piece of puff pastry on top, dollop or pipe over the whipped cream and scatter with raspberries, chopped peanuts and chocolate shavings, if using. Place in the fridge for up to three days. When ready to serve, slice with a serrated knife.

MARVELOUS MILLE-FEUILLE

Steps:

• Line a baking sheet with parchment or a baking mat.
• Unfold the pastry, roll it to a 12-by-15-inch rectangle and cut into three 12-by-5-inch rectangles. Transfer to the prepared baking sheet. Prick the pastry and chill for 10 minutes in the freezer or 20 in the fridge.
• Preheat the oven to 425 degrees F.
• Dust the pastry with powdered sugar (this will ensure the pastry caramelizes when cooked). Bake until golden brown and risen, about 15 minutes. Set aside to cool on a wire rack for about 15 minutes.
• In the bowl of a mixer fitted with the whisk attachment, add the powdered sugar, mascarpone, cream and vanilla seeds and whisk until soft peaks form. Add the raspberry liqueur and lemon zest and turn on the mixer for 10 seconds to combine the ingredients.
• To assemble: Place a dab of the whipped cream on the serving plate to anchor the mille-feuille. Place one piece of pastry onto the plate glaze-side down. Spoon over half of the whipped cream, smoothing out the top. Arrange half of the fresh raspberries on top of the cream in rows, then top with another sheet of pastry, again glaze-side down. Top the second sheet of pastry with the remaining cream and raspberries. Add the last piece of pastry glaze-side up and liberally dust with powdered sugar.

MILLE-FEUILLE NABE

Steps:

• Lay a large cabbage leaf on a work surface, curve-side up, and cover with pork belly slices. If the slices are long, 2 slices should be enough. Don't worry about covering every bit of the cabbage (see Cook's Note).
• Lay another large cabbage leaf on top of the pork, curve-side up, and cover with pork belly slices. Repeat the process 4 more times to form 1 stack of 6 cabbage leaves layered with pork.
• Make more stacks of 6 leaves layered with pork until you've used up all the pork. If you run out of larger leaves, piece together smaller leaves of cabbage as needed and stack with the remaining pork. Reserve any remaining smaller pieces of cabbage in case they are needed to pack the center of the pot.
• Carefully cut each stack crosswise into 3 equal sections, gently holding the layers together as you cut.
• Working one section at a time, place the section cut-side up and bottom-side out against the side of a 10-inch-wide, 6-quart Dutch oven or other heavy-bottomed pot. Place another section right next to the first in the same manner. Repeat, packing the sections tightly (see Cook's Note), until the circle is complete.
• Continue arranging the sections in the pot, packing them tightly, until full. Place the reserved smaller cabbage leaves in any empty spaces in the center, trimming them as needed.
• Whisk the dashi, soy sauce and salt in a large bowl until the salt dissolves and pour into the pot. Cover and bring to a simmer over medium-high heat. Cook until the pork belly is cooked through and the cabbage is just tender, skimming off any foam and impurities, 6 to 10 minutes. Gently stir in the sake if using.
• Pour 1/4 cup of ponzu sauce into 4 or 6 small bowls (depending on the number of diners) and top each one with the scallions. Serve the nabe in shallow bowls and sprinkle with shichimi togarashi if using. Alternatively, set the pot on the table and allow everyone to help themselves.
• Combine the kombu with 6 cups cold water in a medium saucepan and let steep for about 30 minutes. (Skip this step if you are short on time though it lend a deeper flavor.) Heat over medium heat until the water comes to a near boil, about 10 minutes. Discard the kombu.
• Sprinkle the katsuobushi evenly over the water and bring to a boil over high heat. Immediately remove from the heat and let steep without stirring for about 10 minutes.
• Pour the dashi through a fine-mesh strainer into a large bowl. Do not press down on the katsuobushi which can make the dashi cloudy and/or bitter.
• Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days.

FIG PRESERVES

Steps:

• In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes.
• If processing, pour hot preserves mixture into a hot, sterile 1-quart or 2 (1-pint) glass canning jars, filling jar to within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and process, covered, 5 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place.

FIG BALSAMIC VINEGAR/SYRUP

Steps:

• Trim and dice the figs.
• In a heavy-bottomed sauce pan on medium-low heat, mix the liquid pectin and sugar, stirring until no dry sugar remains. Stirring frequently, bring the mixture to a simmer.
• Add the figs and simmer 3 hours, stirring occasionally to prevent scorching.
• While your fig preserves are cooking, in a well ventilated area, put the balsamic vinegar in a heavy, non-reactive pot over low heat. (Personally, we used a heavy stainless electric skillet on our screened back porch.) Bring to a low simmer and cook uncovered until reduced by half. This can take a couple of hours because you don't want to rush it and scorch your balsamic. Please note: the fumes from this process may drive you from your kitchen if you choose to do this indoors, so be aware!
• If the figs are done before the vinegar, hold over lowest heat and continue to stir occasionally.
• When the balsamic is reduced, add three-quarters of the fig preserves to the balsamic and stir until dissolved.
• Taste and adjust to your personal taste using the remaining quarter of fig preserves.
• Remove from the heat and allow to cool slightly.
• Strain through a fine mesh sieve or cheesecloth to remove the seeds and any chunky figgy bits.
• Store in an airtight bottle. (One of the bottles the balsamic came in would be wonderful). This may keep for as much as six months depending on storage conditions and cleanliness of your bottling process.