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Cooking with Chef Singh
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Posted on Feb 12 2005
TANTRIC KISS
Recipe for one serving
A splash of orange blossom
3 1/2 ounces vodka
1 1/2 ounces fresh pineapple juice
1 ounce cranberry juice
Splash of peach schnapps
1 pansy blossom, for garnishing
Method: Pour a splash of orange blossom water into a chilled martini glass and swirl it around to coat the glass with essence of orange blossom. Add vodka to an ice-filled shaker. (Use vodka that is highly distilled with a pure flavor that won’t take away from the freshness of the fruits.) Add pineapple juice to the shaker. If possible, use fresh juice, or use the juice that has no added sugar. Just before shaking, add cranberry juice to the shaker. Shake vigorously—these juices won’t bruise. The colder the juices, the better.
Strain mixture into martini glass, making sure to pour “around the glass” to catch all the drippings of orange blossom.
Finish by floating a bit of Peach Schnapps on top of the martini and adding the “Tantric Kiss” (an edible pansy)—a drink to remember!
CHOCOLATE & LOCAL FRUIT FONDUE
Recipe for two servings
For fondue:
A cup of heavy cream
A cup of passion fruit juice, strained (about 4 passion fruits)
3 ounces good quality milk chocolate, chopped
1 ounce good quality dark chocolate, chopped
2 tablespoons apricot brandy
For dipping:
Fresh strawberries
Local bananas,
Local star fruit,
Ripe papaya
Pineapples
Brioche, cubed and toasted
Method: In a small saucepan, combine cream and passion fruit juice. Bring mixture to a boil. Remove from heat and whisk in chopped chocolates and liqueur.
To serve at a later time, transfer the fondue to a covered container and chill.
When ready to serve, gently warm the fondue in the microwave or over the stove. Transfer fondue in a fondue pot, take care not to scorch the fondue; if it thickens, it may be thinned by adding a little milk or cream.
For Servings: Use long skewers or fondue forks to dip fruit and toasted brioche.
Chef’s food tasting tips: When tasting food or drink while cooking or mixing drinks, always use a separate tasting spoon, and get a new one each time—do not double dip and do not eat and taste off the utensil you are using to stir.
Happy Valentine to all lovers from Chef Singh’s Valentino’s Bar.
