New Passed Snacks! Recipes!

Fall 2019 Food Spotlight

Fall is finally here and our kitchen is tingling with new seasonal ingredients and creative ways to elevate your events and ultimately wow your (taste) buds. See what we did there?

Without further adieu, we would like to introduce our newest members of our Passed Snacks Team, as well as their recipes….

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Black Sesame Macaron
foie gras, ice wine, maple syrup

Our Inspiration:
We are always thinking of inventive ways to combine textures and flavours for that proverbial “wow” factor. Combining the nuttiness of the black sesame, the richness of the foie gras ganache and sweetness of the ice wine, our new macaron is a massive hit!

For the macaron:

  • 75g Toasted black sesame seeds
  • 40g Toasted white sesame seeds
  • 230g Powdered sugar
  • 144g Egg white
  • 72g Granulated sugar
  • 20g Maple syrup 
  1. Blend sesame seeds and icing sugar in VitaMix / sift and set aside
  2. Put egg whites in kitchen aid and beat until stiff peak, adding sugar in stages
  3. Fold in sesame seeds and granulated sugar and maple syrup
  4. Using a piping bag, pipe macarons on to sill pat and let dry for 15 min
  5. Preheat oven to 295f and bake macarons for 10 min with low fan

For the Foie Gras Ganache:

  • 750g Foie Gras (1 lobe)
  • 10g Salt
  • 12g Sugar
  • 1.5g Instacure #1 or pink salt
  • 300g Heavy cream (divided)
  • 7.5g Gelatin
  • 20g Maple
  • 20g Ice wine 
  1. Preheat immersion circulator to 54C
  2. Carve and vacuum pack Foie with maple syrup 
  3. Cook foie gras for 30 min
  4. Combine salt, sugar, instacure #1 or pink salt, 225g heavy cream and set aside
  5. Bloom gelatin in cold water and melt into remaining heavy cream over low heat
  6. Remove foie gras from water bath and allow to cool for 30 min
  7. blend with all ingredients including the ice wine

To assemble: Sandwich foie gras ganache between two macaron shells to create each macaron, store in the refrigerator in an airtight container for up to one week.

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Bone Marrow Finacier
pink peppercorn, cultured butter, lemon

Our Inspiration:
This dish reminds us of colder weather; It’s warm, it’s rich, and hugs you in all the right places. Financiers and bone marrow pair wonderfully well together and we’re excited to share this beautiful bite with you at your next event!

For the Bone Marrow Butter:

  • 20lbs bone marrow, soaked for 3 days, roasted at 350 for 10-15 minutes
  • 2lbs of unsalted butter
  • 4tbs black pepper
  • 1 zest of lemon, plus juice
  • 3tbs nutritional yeast
  • 2tbs Maldon salt
  1. roast bone marrow, cool, and pass through a fine mesh tamis (save fat from bones for the financiers)
  2. whip tempered butter with passed bone marrow and all the other ingredients.

For the Financier:

  • 55g all purpose flour
  • 20g confectioners sugar
  • ½ tsp kosher salt
  • 60g almond flour
  • 60g tempered heavy cream
  • 1tbs honey
  • 4 tempered egg whites
  • 65g beef fat
  1. Sift flour, with all dry ingredients in a medium size bowl. 
  2. In a medium mixing bowl, mix cream, honey and egg and whisk on medium until the honey has dissolved. 
  3. Add dry ingredients and mix until everything comes together, at this point add warm beef fat and continue to mix until incorporated. Cover with plastic wrap and let sit in the fridge for 30 minutes.
  4. Preheat oven to 375
  5. Grease small molds with no stick spray, pour dough into molds just below the rim.
  6. Bake for 8 minutes, rotate, and bake for another 8 minutes.

To assemble: Allow bone marrow butter to warm to room temperature. Using a palette knife spread butter on freshly baked financiers. Crack fresh pink peppercorn and serve at once!

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Crispy Ravioli
tomato, ricotta, guanciale

Our Inspiration:
Crispy dough, tomato sauce with guanciale, monforte dairy fresh ricotta?! How can we resist, amirite?! These little guys are a party pleaser and will have your guests asking for the recipe.

For the Ravioli Dough:

  • 400g all purpose flour
  • 1tbs sea salt
  • 60ml cold pressed canola oil
  • 2tbs finely cracked black pepper
  • 2tbs whole milk
  • 1 egg
  • 125ml water
  1. In stand up mixing bowl combine flour pepper and salt. 
  2. Mix together all wet ingredients except water, and slowly start to add to the flour, then begin to add the water until the dough comes together.
  3. Remove from mixing bowl, and knead the dough for 3-4 minutes, cover and let rest in the fridge for one hour.
  4. With the pasta sheeter roll dough to the #3 setting, cut dough into 3 inch pieces and pipe approx. 1 tablespoon of filling, spritz dough with water and plate dough on top pushing out any air.
  5. Cut with the small ridged pasta cutter. Transfer to sheet with a healthy amount of semolina flour.

For the All’amatriciana Sauce:

  • 700g Guanciale, brunoised
  • 145g white onion, brunoised
  • 2 garlic cloves, finely chopped
  • 2 Anaheim chili peppers, deseeded, brunoised
  • 3tbs crushed chili flakes
  • 2.8lt San Marzano tomato, hand crushed
  • 2oz Red wine
  • salt, and pepper, to taste
  • Parmesan rinds, two pieces
  1. In medium sized rondo, render guanciale. Add onions, chili, cook until translucent.
  2. Sweat garlic, add crushed chili and deglaze with red wine. 
  3. Add hand crushed tomato, and simmer on low heat until the tomato fully breaks down. Lower to low heat and add parm rinds, and let cook for 20 minutes. Remove rinds, season with salt and pepper.

To assemble: Preheat deep fryer to 350F and fry ravioli until golden brown. We like to slice guanciale and drape over ravioli. Grate fresh parmigiano reggiano and serve!

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