New Recipes Vegetable Martini - ★Cooking Recipes★

Courtesy of Jason Parsons, Executive Chef / The Millcroft Inn, Alton, ON
Directions for: Vegetable Martini

Ingredients

Fig Granite

6 whole black figs, preferably Ontario

1 tsp finely chopped ginger (5 ml)

1 tsp finely chopped shallots (5 ml)

2 Tbsp honey (30 ml)

1 cup + 3 tbsp. ruby port (300 ml)

1 cup + 3 tbsp. sugar syrup (1 part water to 1 part sugar) (300 ml)

1 cup + 3 tbsp. water (300 ml)

8 leaves fresh lemon balm, roll leaves and slice

Salt and pepper, to taste

Chilled Organic Heirloom Tomat

5 whole organic heirloom tomatoes, preferably black krims, chopped

5 leaves fresh basil, roll leaves and slice

Salt and pepper, to taste

Assembly

2 whole organic beets, cooked and diced

2 whole organic Russian blue potatoes, cooked and diced

8 leaves organic baby arugula, roll leaves and slice

zest of 1 whole lemon

Salt and pepper, to taste

1 Tbsp extra virgin olive oil (15 ml)

Tbsp fresh lemon juice (7 ml)

Chervil, for garnish

Directions

Fig Granite

1. Roughly chop the figs. Saut figs in a pan over medium heat with the shallots and ginger until flavours start to release from the figs, about 3 to 4 minutes. Add the honey and port and reduce cooking liquid to one third. Remove from heat. Add the water and sugar syrup. Puree until smooth. Mix in the lemon balm. Pour in a large shallow container and place in the freezer. Ready to serve when frozen.

Chilled Organic Heirloom Tomat

1. Place chopped tomatoes in an upright container seeds and all. Puree with a hand mixer and pass through a course strainer. Add the fresh basil and season with salt and pepper. Chill and serve.

Assembly

1. Chill 4 martini glasses. Fill each chilled martini glass a 1/3 full with the cold tomato soup.

2. In a medium-sized bowl add the beets, blue potatoes, arugula, lemon zest and lemon juice, olive oil. Season with salt and pepper and toss to combine.

3. Add vegetables evenly into each of the centers on the martini glass on top of the tomato soup.

4. Using a fork scrap shavings from the fig granite and place on top of the salad. Garnish with chervil and serve immediately.

See more: Saute, North American, Tomatoes, Beverage, Vegetarian, Fruit, Appetizer, Vegetables