Beruflich Dokumente
Kultur Dokumente
Yield: Serves 8
Method: Smoke-roasting
Prep time: 30 minutes
Smoking time: 45 minutes
to 1 hour
Fuel: Apple wood, of course
enough for 1 hour of smoking
(see chart on page 6)
Gear: A 10-inch cast-iron
skillet
What else: You can cook
INGREDIENTS
Pinch of salt
228|desserts
ou may be surprised to not find chocolate on the long list of foods Ive
put in my smoker. The reason? Smoke gets lost in chocolates already
intense, bitter, earthy flavor. Heres the exception: a smoked chocolate
bread pudding from the highly inventive Alden & Harlow restaurant in
Cambridge, Massachusetts. Owner-chef Michael Scelfo makes strategic
use of hickory smoke to raise a great bread pudding to the stratosphere.
Moral of the story? Use smoke in desserts when it makes the whole greater
than the sum of its parts.
Yield: Serves 8
Method: Hot-smoking
Prep time: 30 minutes
Smoking time: 30 to 45
minutes plus 40 minutes to
1 hours, as needed
Fuel: Hickoryenough for
2 hours of smoking (see chart
on page 6)
Gear: A large disposable
INGREDIENTS
1 loaf (1 pound) brioche, cut into 1-inch
cubes (about 8 cups)
4 large eggs
1 cups sugar
Pinch of salt
1 vanilla bean (optionalfor an even
smokier flavor, use a smoked vanilla
bean, page 205)