Saturday, January 19, 2013

Amuse: Tumeric poached pear w/ lemon verbana bacon dust

This dust is probably the coolest things I've made this year and it keeps getting used on so many different dishes.  It started with a basic praline, adding bacon bits, and chilling in the freezer.  Once the praline was solid, I pulverized in a coffee grinder with some dried lemon verbena from our garden.  The mixture was then sifted and stored in a plastic container.

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