Burnt Citrus Honey & Tomato Ginger Sauce
Welcome everyone to the new site. I am honored that you are here right now reading this recipe. I hope this recipe will be of some help to you in the future. Keep cooking and let’s get our Mise en Place* together!
Burnt Citrus Honey
- 3 Tangelo or Mandarin
- 2 Cups Honey
This honey is simple and yummy. Tangelo is a genetic cross between a grapefruit and a tangerine. It’s not as sweet as its cousins and is almost savory. Give your fruits a wash to get rid of what little dirt might be there. Turn your oven broiler on to start getting hot. You want to cut your Tangelos into ½ inch slices. Place them in a baking pan. You want something wide enough to give them some space or keep them well spaced. This ensures even cooking. Then place them under the broiler and check on them every 10 minutes. You want the sugars to caramelize and start to burn. Please don’t forget them.
Once they have finished, pour your honey into a bowl and place your slices in the bowl and cover it with film wrap. Leave the citrus to steep in the honey overnight in a cool area.
*Mise en place is a French culinary phrase which means "putting in place" or "everything in its place". It’s used for gathered ingredients.
Tomato Ginger Sauce
- ½ tsp Xantham Gum
- 6 Yellow Tomatoes
- 1 bunch thyme
- 2 clove garlic
- 1tsp Sugar
Yellow tomatoes! They don’t quite taste like your regular red tomatoes, and to be honest I think I prefer these and heirlooms to regular tomatoes now. It’s all I have been having over the fall season. This sauce was a spur of the moment, go with my gut kind of thing. Let’s try it out!
Take your saucepan and get it on medium to high heat. Once the oil is ready put your tomatoes, thyme, garlic & grate your ginger root twice into the pan. You want them to get golden brown on the outside. This will help increase the sugar content or bring out the sugars more from the tomato. Once they have gotten brown on the outside, deglaze the pan with the apple cider. You want to reduce the cider to almost a syrup.
Once it’s reduced, get a blender and add them inside along with the brown sugar (Please remove the thyme before you blend your sauce). Get it going and season with salt and pepper to taste. Pour it into a small pot and reduce by a third. This will help intensify your flavors. Once it’s done you need to put it through a fine strainer. Now I used my plastic coffee filter and 1 liter plastic container, if you have paper filters, place them in a cone strainer then pour your sauce in. Once it’s all strained and you have all the juices out you need to put it back in the blender.
Get your Xanthan Gum ready. Now Xantham gum is a thickening agent. It doesn’t quite give the same viscosity as agar & gelatin. It’s a little more “gooey” if you understand what I am talking about. Now we are going to add the gum to the mix while it’s going in the blender. Just give it a few pulses. Once it’s done save it in a clean container and refrigerate. Two recipes down, one more to go to complete this dish.
Tomorrow will be the final dish. Hang tight and see you tomorrow everyone!