Showing posts with label marrow. Show all posts
Showing posts with label marrow. Show all posts

Friday, April 19, 2013

Sweet Spiced Vanilla Bean Bone Marrow Custard


one can't help feel primal and a bit righteous eating bone marrow for breakfast.  
absolutely decadent, healthy and delicious way to start your day.

OR...serve this for a flashy finish to a super carnivorous dinner party.

a dessert your guests won't forget.


don't be afraid...i urge you to try this...even for the conversation aspect alone.  you'll be surprised how unassuming the marrow is.  it tastes pretty must like a rich egg custard, but there's just a little something else to it...a certain je ne sais quoi...perhaps.

I'll bet my fellow "marrow mate", Trevor, at Sis. Boom Blog will be all over this one.


i know you probably think bone marrow is all fat, but they are mainly good fats...monounsaturated.  there are many health benefits as well.  i am not a nutritionist, but i have found that marrow is full of minerals, protein, calcium, vitamin A, phosphorous and iron.  in the 19th century is was regarded as a health food.  Queen Victoria was said to eat it every day...that might be over doing it just a bit, but...
a nice little marrow custard every now and then will do just fine.


SWEET SPICED VANILLA BEAN MARROW CUSTARD
with a few adaptions, but many thanks to the original found at
makes four(4)  7-8oz ramekins

1/4 to 1/3 cup rendered beef marrow
1 cup whole milk
3 large eggs, room temp.
1 vanilla bean, scraped or 1 tsp vanilla bean paste
2 to 3 Tbsp honey
4-5 cardamom pods, crushed open
2 star anise
1 cinnamon stick, 2-3 inch
butter or veg. oil for ramekins


FIRST...but not absolutely necessary (i always do this)...soak your bones in salted water over night or 24 hours.  change the water 2-3 times with salt each time.  this draws some of the blood out.  blood is not bad, but nice white marrow is preferred.  sometimes it's the luck of the draw so you might want to buy more bones than you need so you can pick the prettiest marrow after you see it rendered.  freeze the remainder for "bone butter".
in a small sauce pan add milk, cardamom pods, cinnamon stick, star anise and vanilla bean scrapings.  bring to a boil and turn off heat.  set aside and let steep while preparing marrow.
in a large stack pot, add bones, cover with water and bring to a boil.  they should probably only need a few minutes until they are ready to render out the marrow (photo above).  if you boil them too long they will start to dissolve.  remove bones with slotted spoon and wait until they are cool enough to handle.  over a bowl, run a small knife between the bone and marrow.  the marrow should slide out of the large end of the bone.  there will be some liquid fat.  leave this behind when measuring out the 1/4-1/3 cup for recipe.
pre-heat oven to 350F
put some water on to boil for your bain marie and butter or grease your ramekins.
in a small bowl, mix the eggs and honey.  set aside.
strain you spiced milk into a medium sauce pan.  cut marrow into small-ish pieces for easy blending with an immersion blender.  add marrow to strained milk mixture.
NOTE... i used an immersion blender because i found that the mixture needed to be "slightly" rewarmed while blending.  the marrow can separate and act like solid fat if it meets cooler temperatures or if your marrow has sat and become solid...as did mine.
if your mixture is warm, slowly temper your eggs into the milk/marrow mixture.  blend with the immersion blender until smooth.  if it looks like the fat is separating...rewarm ever so slightly, while emulsifying  until it comes together and blends well. 
pour mixture into greased/buttered ramekins and place into bain marie/large roasting pan.  pour near-boiling water into roasting pan/dish about 1/2 way up the ramekin.  bake in oven 25-30 minutes...they should look just set...maybe a little wobbly in the center.  they will completely set from residual heat.  mine took 23 minutes.


i suggest serving them just a bit warm...on it's own or with a few fresh berries.  they keep well.  i refrigerated 3 and have rewarmed them slightly in the microwave for breakfast...
i feel like i start my day at the top of the food chain.


for more info on Rendering Bone Marrow check this post i did a while back.  next up?...Jennifer McLagan's savory Bone Marrow and Porchini Mushroom Custard from one of her fabulous books, "ODD BITS".  stay tuned




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Friday, April 20, 2012

Roasted Bone Marrow with Tarragon Orange Gremolata and Pickled Shallots


BONE BUTTER...
unctuous bone marrow on crispy sauteed butter bread from 85c Bakery.

not for the meek, nor the weak...no pansy palettes allowed at this table.


i love bone marrow...every time i see some beautiful bones at the market i HAVE to get them.  
if you haven't had the pleasure, this is an easy introduction to a delicious savory...
primal indulgence. 
it's simply something you must try.  easy to prepare, makes a stunning presentation and a great conversation piece at your next dinner party.
 i have written about marrow in the past... Rendering Bone Marrow and Marrow with Walnut Pesto, but this time i had the idea that a nice citrus tarragon gremolata along with pickled shallots would be a good balance for the warm fatty marrow. 
i also had just bought wonderful Butter Bread from 85c Bakery.

what could be better...?
BONE BUTTER on BUTTER BREAD...!!!

 i just discovered 85c here in Irvine.  if you haven't been to one, i highly suggest going for the experience.  there is always a crowd.  you pick up your tray and tongs, load up on all kinds of beautifully baked goodies and proceed to the zig zag line that works like a line at an amusement park.. the baked goods are warm and fresh coming out every few minutes marked by someone in uniform yelling out,"fresh bread!"...you'll end up buying things unknown and way too many pastries, but it's all fun.  i have yet to try the Salted Coffee that is supposed to be outta this world AND one of their signature drinks...next time.


PICKLED SHALLOTS
adapted from Fergus Henderson

2 small shallots, sliced very thin 
juice of 1/2 small lemon
2 TB apple cider vinegar
pinch granulated sugar
salt and pepper

place shallots in a small bowl with lemon juice, cider vinegar, a large pinch of sugar, a small pinch of salt and enough water to barely cover.  allow to stand at least 1 hour.

TARRAGON ORANGE GREMOLATA
more of an idea than an exact recipe...depending on how many you are serving

1/2 bunch (or less) parsley, chopped
tarragon...1/3 amount of parsley
zest from 1/2 bright colored orange
capers if you have them...i didn't have any at the time
small drizzle olive oil
juice from 1 orange wedge
salt and pepper

add oil and juice just before serving to stay fresh.


ROASTED BONE MARROW

1 or 2 bones per person, depending on the size.
i usually find them about 2 - 2 1/2 inches long at a regular market.  
place bones in an oven-safe dish...standing on end.
roast at 450 F degrees for approximately 20 minutes...depending on size.  watch them...don't overcook or too much fat will render and the marrow will become slightly chewy.
sprinkle with flaked sea salt and crushed pepper.
must be served fairly quickly...they will harden the same as butter would if it gets cold, or even room temperature.serve with toasted baguette or delicious sliced and sauteed "butter bread" from 85 degrees

PS...if you are interested for more in depth information and visuals... i found this post by The Hungry Mouse VERY helpful for those "first-timers" unfamiliar with roasting bone marrow.... great pictures of "how-to" and what to expect when roasting.
many thanks to Jessie who has a wealth of information

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