2010 Creativity Explored Private Taste Project

Jacky Recchiuti

A form of relaxation for Michael and me is sharing food and wine (no big surprise) with friends and family. We love entertaining in every possible form – intimate candle lit soirées, backyard BBQ, Champagne brunch, Philly cheese steak party … you get the picture, right?

Last year we were able to bring this kind of love for all things culinary to our beloved San Francisco foodies and create what we call the Taste Project. It’s very informal and intimate with low lighting – some ambient twinkly fairy lights, background music, at times creative percussion pieces Michael has recorded with musician friends, images from Brian Eno’s 10,000,000 Paintings morphing on a wall. The experience is tactile and very personal. Add to that recipe fortified wine and spirits, and it becomes… dynamic!

Some of our most favorite people in San Francisco are the staff and volunteers at Creativity Explored – a nonprofit visual arts center where artists with developmental disabilities create, exhibit, and sell art. We’ve developed a partnership over the last three years that has been amazing; and because of our deep love and commitment to them, CE has been a recipient of one of the Taste Project private tastings.

A long table is set with glasses – a selection of fortified wines and spirits are poured – next to truffles for the pairings. For décor are bits of pink peppercorn and whole star anise, tiny illustrations of pears and cherries are drawn on the butcher paper lined table. Two large copper candy kettles now doubling as planters house black bamboo, the leaves and stalks casting feathery shadows against the walls adding to the ambiance, soon our guests will arrive.

As they enter, a heated rectangle of Himalayan salt block (from Mark Bitterman of  the Meadow in Portland) houses a bar of the custom Recchiuti Semisweet ready to be dipped into with our house made graham cracker, this is a little starter to open up the palette. When the first cracker breaks the surface of the bar – the heated chocolate is release from suspension… a creamy ooze of chocolate spreads across the salt block.

Michael roasts cacao nibs in a copper pan adding fragrance to the room; it is then poured out on a mat for an initial tasting of how cacao and its flavor develop in the roasting, elements of cacao making are discussed to highlight what we are looking for in the pairings.

Thus begin the pairings –

From St George Spirits:

Acqua Perfecta Poire eau de vie with Cardamom Nougat

· Spicy notes from the eau de vie was highlighted by cardamom

Acqua Perfecta Kirsh eau de vie with Cassis Strata

· Deep dark berries of the cassis & cherries capture the cherry profile in the Kirsh

St George Absinthe Verte with Tarragon Grapefruit

· Tarragon in both the absinthe and infused truffle created a nice balance of licorice

Qi Black Tea liqueur with Candied Orange Peel.

· Hand- made candied orange peel

Nettle infused vodka (made by Hangar One) pipettes pairing with Lemon Verbena

· Freshness from green chlorophyll  pulls the likeness of the nettle and verbena

Other stickies:

Broadbent Madeira with Fleur de Sel

· Toasty caramel  flavors from and aged Madeira marries with the deep caramel

Nocino by Della Christina with Kona Coffee

· The sweet-smoke of the walnut liqueur didn’t over power the richness of Kona coffee

Before the after party …

Being of a generous and convivial constitution our new CE best friends have selected a few libations to share with or without the select pairing of truffles.

Elizabeth Spencer Cabernet Sauvignon

Husch Cabernet Sauvignon

Etter Cherry Brandy

The Prisoner – something red and juicy.

It is clear to us (Michael and myself that is), we are playing with fire – taken prisoner by these party happy rogues from Creativity Explored all bottles are emptied, wonderful stories and jokes are tossed around the table the tasting has taken a life of its own; colors are brighter, laughter deeper we have crossed the tasting Rubicon. The party travels (the after party) on to the private home of one of the attendees where the festivities continue until the wee hours involving more music and drinking.

Although we don’t always party all night with the attendees of our Taste Project we do offer a venue to relax and enjoy with friends or to make new acquaintances, it isn’t meant to be a lesson in culinary wonders, but more the sharing of culinary passions that we in the bay area live by.  Michael and I have created a place to bring people together and have fun while we share creations made by Recchiuti Confections and/or friends in the industry who also are driven by the fondness for food, drink, libations, and the company of people.

2010 brings a new set of Taste Projects, you’ll recognize some past themes and be introduced to new. We offer bookings online or call us if you are interested in a corporate buy-out or a small private party as we can provide space for only 25. Times and dates are limited.

Popularity: 4% [?]

At our shop we usually have a display copy of Michael’s book, Chocolate Obsession, out on display. And somehow, more often than not, hot or cold weather, the book just happens to fall open on one of the gorgeous pictures and recipes for ice-cream that he loves to make. So it’s no surprise that we’re often asked, “why don’t you [Recchiuti] sell ice-cream?” Unfortunately, due to zoning, supply, demand, general practicality, and of course, our lack of refrigerator/freezer at the shop, we’re forced to suggest, “you can always try his recipe at home!”

It sounds hard, but really, it’s one of the simplest recipes in the book. This recipe is an adaptation from Michael’s standard Chocolate Ice Cream, using malt syrup and our custom blend of semisweet chocolate… and since it uses no eggs, it truly might be the easiest ice-cream you’ll ever make!

You can find the full recipe (and others) in the recipe section of our website.

We kept a little step-by-step photo-journal of the process to help you along the way…

Michael topped his sundae with Cherries Two Ways and Peanut Butter Pearls. And of course, when there’s ice cream on hand, our fantastic staff was ready and willing to share their favorite sundae combos as well! Other staff toppings were Extra-Bitter Chocolate Sauce, Burnt Caramel Sauce, PEPs, Signature Truffles, and Candied Hazelnuts.

Popularity: 9% [?]

These delicious and unusual desserts are the brainchild of Michael Recchiuti from his mouth-watering 2009 Taste Project with Far West Fungi: Fungi & Chocolate.

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For the home cook, making your own (burnt) caramel can seem ambitious, and making your own pots de crème even more so. So we decided to take Recchiuti’s Recipe of the Month and do a step by step slide show of sorts to remove the mystery from the cooking process. We hope these images will encourage you to roll up your sleeves and try making your own. These silky cups of crème will earn you accolades from dinner guests, friends, your significant other, and everyone’s toughest critic: yourself!

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You can find the full recipe (and others) in the recipe section of our website.

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Popularity: 10% [?]

Easter is around the corner, bringing in chocolate bunnies, colorfully decorated eggs, and of course, the ever dreaded, ever beloved Peeps. And since it is the season of pastels, chicks, Easter bunnies, and eggs, we thought we’d play a little with the classic Recchiuti form, have some Easter-y fun, and get into the swing of the season! We created enough Easter eggs to fill nests of all sizes, beautifully colored candied hazelnuts reminiscent of Robins’ eggs, and (no, they’re not covered in colored sugars, or cut out in animal shapes) trays of our fluffy, fabulous marshmallows!

We created giant chocolate Easter Eggs…

…miniature Easter eggs within eggs!

…Painted Egg shells waiting to be filled (these are the shells holding the miniature eggs pictured above)…

…our Force Noir Eggs…

…Candied Hazelnuts…

…and marshmallows!

And while Peeps and boxes of Scotchmallows may signal Easter for many candy lovers, here at Recchiuti we tackle our marshmallows a little differently, opting for traditional handmade, hand-cut cubes of fluffy, vanilla bean infused deliciousness. The following is Michael’s marshmallow recipe from his book, Chocolate Obsession.

Tahitian Vanilla Bean Marshmallows

Old-fashioned candies are popular once again, and marshmallows are on top of the list. Michael began making these on a whim and soon Williams-Sonoma was ordering so many that Recchiuti Confections invested in an eighty-quart mixer to fill the orders.

These are puffs of sweetness on their own, or become S’mores when joined by graham crackers and a piece of intense chocolate. Cut into smaller pieces, they add lightness to Rocky Recchiuti Brownies.

You will need a 5-quart heavy-duty mixer to beat the thick mixture,  If you can resist the temptation to eat them right away, the marshmallows will be firmer and easier to cut if left overnight at room temperature.

Makes about 40

Flavorless vegetable oil for the pan

Candy thermometer

3 ¾ teaspoons (1-1/2 envelopes) unflavored gelatin

3 tablespoons water

2 cups (14 ounces) granulated cane sugar, divided into halves

1 ½ cups (16 ounces by weight) corn syrup

4 (5 ounces) extra-large egg whites, at room temperature

1 Tahitian vanilla bean, split horizontally

about 3 cups of powdered cane sugar for finishing the marshmallows

• Line a baking pan 8 by 12-inches with parchment paper and lightly coat the paper and the sides with flavorless vegetable oil.
• Put the gelatin in a small bowl. Add 3 tablespoons of water and stir. Set aside to soften.
• Combine 1 cup ( 7 ounces) of sugar with the corn syrup in a large, heavy-bottomed pot. Use an unlined copper pot if you have one.  Place over medium heat and cook, stirring occasionally with a wooden spoon, until the mixture reaches 240°F on a candy thermometer. If any crystals form on the side of the pan as the mixture heats, wash them down with a wet pastry brush.
• Meanwhile, put the egg whites in the bowl of a stand mixer fitted with the whip attachment. Scrape the seeds from the vanilla bean into the bowl.
• When the sugar syrup reaches 240°F, start to beat the egg whites on medium speed. When the whites form very soft peaks, add the remaining 1 cup (7 ounces) of sugar and continue beating.
• When the sugar syrup reaches 250°F, turn off the heat and add the softened gelatin. The syrup will foam up and triple in volume.
• Switch the mixer to high speed and slowly pour the syrup into the beating egg whites, aiming for the side of the bowl. The whites will almost double in volume. Redude the speed to medium-high and beat until the whites (not the outside of the bowl) are lukewarm to the touch, about 114°F, about 15 minutes.
• Scrape the marshmallow mixture into the prepared pan and using a small offset spatula, spread it evenly to the sides.  Let cool completely at room temperature.
• To cut the marshmallows, sift about ½ cup of the powdered sugar on a work surface in a rectangle the size of a sheet pan.  Sift another 2 cups of powdered sugar into a large bowl. Run a thin-bladed knife around the edges of the pan to loosen the marshmallow. Sift about ½ cup powdered sugar evenly over the top.  Using a ruler to quire you and a lightly oiled sharp knife, cut the marshmallow sheet into 1 1/2 –inch squares.  It is easier if you use a pressing motion, rather than pull the knife.  After cutting, toss the marshmallows a few at a time in the bowl of powdered sugar, coating them lightly.
• Store the marshmallows in an airtight container at room temperature, not uin the refrigerator.   They will keep for up to 1 month.

Variation:

If you have tempered chocolate on hand for another use, put some in a separate bowl and dip the marshmallows into the chocolate, covering half of each. Place on a work surface, chocolate side up, until the chocolate sets.

Popularity: 15% [?]

To prepare for Eat the Paint (Recchiuti’s special participation in Food from the Heart) Michael and his friend, artist Mark Alsterlind created edible artwork out of chocolate. They met the night before the event at our kitchens in the Dogpatch neighborhood of San Francisco, and for 8 hours created their unique chocolate art pieces. Here we have their work captured on film: 8 hours, 1 frame every 15 seconds, 2200 frame time-lapse, shot by Tom Seawell. The film was later projected on a wall and Michael and musician Jim Fairchild had a jam session and created original music to accompany the film. The slow tempo of the music complements the fast-pace time-lapse.

More Info:

Mark Alsterlind

Jim Fairchild

Tom Seawell

Popularity: 14% [?]

Sharing the love at the Ferry Building’s Food From the Heart event is always a joy. And love was in the air on Friday (Feb 12th) as Recchiuti Confections spread joy, and chocolate, for all the attendees of this Slow Food spectacular.

At our shop, passers-by were seduced by luscious chocolate devil’s food cake Whoopie Pies filled with fragrant rose-infused buttercream and enrobed in decadent dark chocolate… not to mention our mouthwatering selection of Valentine’s goodies. And in the atrium, Michael, and artist Mark Alsterlind were there to steal the show with Recchiuti’s famous “Eat The Paint” event.

Mark flew in from Paris and created beautiful artwork from chocolate and colored cocoa butter, and Michael backed the images with an edible canvas of white chocolate (and re-enforced them with some delectable dark chocolate). These edible pieces of art were then sampled by the ravenous Food From the Heart crowd, ‘oohed and ahhed’ over by admiring spectators, and taken home by a few lucky art (and chocolate) lovers! They say a picture is worth a thousand words, so we’re giving you a little Recchiuti photo-essay. Enjoy!

Popularity: 17% [?]

This January was full of firsts for us here at Recchiuti. We released our new 4 oz Semisweet Bar and Bar Quattro, introduced the Recchiuti Sampler, repackaged our Dark Hot Chocolate and Marshmallows, and last but not least, launched our first Dark Hot Chocolate contest!
Here we have the winning recipe from Kim S.

Kim’s Banana Spiked Hot Chocolate

Ingredients:

2 oz boiling water (or whole milk, for a richer drink)

4 oz Recchiuti Dark Hot Chocolate pistoles

1 shot Bailey’s Irish Cream liquor

1 tablespoons banana liquor

Whipped cream (for garnish)

Chocolate sauce, we used Recchiuti’s Extra Bitter Chocolate Sauce (for garnish)

Hot Chocolate:

Pour 2 oz of boiling water over 4 oz of pistoles. Whisk the mixture until the chocolate has melted and a froth has formed.

Add the Bailey’s and banana liquor and gently stir to incorporate.

Pour into a teacup, top with whipped cream, and drizzle with chocolate sauce.

Serve hot and enjoy!

Popularity: 19% [?]

With San Francisco Beer Week coming up, and February ushering in Strong Beer Month in the City, it seems like the perfect time to revisit our Beer & Chocolate Taste Project from the fall…

The September 19^th, 2009 Recchiuti Taste Project event featured beers from Magnolia Gastropub & Brewery, so I felt it was my cross to bear to go in and try some of their beers.  They call me “lush,” but I very rarely indulge in beers.   I enjoy beer, but usually gravitate towards cocktails and wine instead.  I tried three selections from Magnolia.  The first was their Cole Porter which had a beautiful, chocolaty aroma and taste with a smooth and creamy finish. I was very impressed, but suddenly had a craving for a big piece of chocolate cake.  I don’t even have a sweet tooth!   The Good Thyme Girl joined me for the tasting and agreed. She added that the beer seemed so soothing that it might even go well with spicy foods that require something to calm the tongue.

The Good Thyme Girl ordered Bonnie Lee’s Best Bitter, a light bitter.  It lived up to its bitter name and we both enjoyed the taste of wheat and grains. Its yeasty aroma was like being right next to someone kneading dough. This beer was wonderful on its own.  I would have been happy to have had another if I didn’t have to try a third selection.

I finished the evening off with a New Speedway Bitter.  After my first sip, I thought that it would go perfect with something fresh out of the deep fryer like nicely battered fried fish or croquettes.  It was fruity and crisp.  My poetic companion called it the “champagne of beers.”   Just lovely.

I’m looking forward to my next visit to Magnolia Pub.   Apart from the beers, their food is fantastic as well.  The people I was with got some delicious burgers, fried Miyagi oysters from Marin, and pork nuggets with a honey mustard sauce.  It all looked fantastic.  If you find yourself in the Upper Haight, definitely stop in.

Until next time.

Popularity: 18% [?]

This post originally appeared as part of Barley and Hops…

FLIGHTS  & TASTING NOTES

Blue Bell Bitter Cask Ale

Kona Coffee – pulls out the coffee & cream quality of the beer for a very confection-like flavor.

Candied Orange Peel – hoppy bitterness subsides from the citrus and chocolate, pleasantly light.

Proving Ground IPA Cask Ale

Cardamom Nougat – enhances skunkiness, spiciness in beer, bitter profile is highlighted.

Ginger Heart – white chocolate mellows the bitterness adding a creamy, mild spiciness from the ginger.

Star Anise Pink Peppercorn – beer and truffle balance each other, an interesting and pleasant surprise.

Weather Report Wheat Draught

Force Noir – the maltiness of the beer becomes pronounced as the cacao and vanilla is pulled from the brew.

Star Anise and Pink Peppercorn – bright spice notes appear, allowing the personality to shine from this beer.

Candied Orange Peel – a complex citrusiness comes forward, almost tasting like a “Shandy”

Prescription Pale Draught

Fleur de Sel –  the salty creaminess enhances the flavor of the brew.

Candied Orange Peel – draws out the fruit notes from the beer.

Big Cypress Brown Draught

Burnt Caramel – balances flavors and runs in tandem with beer.

Force Noir – vanilla notes are drawn, driving the chocolate tones out.

Burnt Caramel Almonds – nutty, caramel tones come through with the beer.

Dark Star Mild Cask Ale

Kona Coffee – expected  rich coffee flavors appear.

Honey Comb Malt – creamy, vanilla malt undertones are present.

Sesame Nougat – smokey, toasted nut and caramel flavors become pronounced.

Popularity: 18% [?]

With our dedicated panning specialist (Pat) down for the count with a chest cold, it fell to me to pan the dried, tart Michigan cherries for our Cherries Two Ways.  Now, I’ve panned many a batch of Burnt Caramel Hazelnuts and Burnt Caramel Almonds in my time, but the cherries are new to me and a little trickier, so I’ve been told.  I actually got excited to try my hand at something new, though without Pat’s guidance I was a little bit apprehensive.  Today was my maiden voyage and I got my dear friend and colleague Anthony to snap a couple pictures of the process.

First things first, I piled all 75 lbs of the cherries into the panner.  It’s a shame the picture I took can’t convey the smell of those cherries, semi-enclosed inside panner walls, emitting their intoxicating sweet-sour essence of cherry .  Having an extreme soft spot for tart dried cherries, I think I exhibited herculean restraint by not snacking on them and by, instead, heading off dutifully to fetch some pitchers of Michael’s specially blended, 64% Valrhona chocolate.

With the chocolate by my side, I flipped on the panner and began adding the first layer- just a splash of chocolate to get the cherries tumbling and very lightly coated.  Then I added the second layer, then the third, distributing the chocolate with my hands after each addition before the chocolate got a chance to set up.  After each addition of chocolate, we use our portable refrigeration machine, affectionately named “Recchiuti-Bot”, to cool the product and help the chocolate set up.

As it turns out, that the cherries are fairly forgiving as long as you watch them and employ patience.  You can’t rush the additions of chocolate, or rather, you can try to rush things but will soon come to regret it.  As impatient as tend to be, I have embraced Pat’s philosophy that rushing the chocolate at certain stages of panning will only lengthen the drying and separating processes, and will ultimately lead to an inferior product.  So!  Patience is a virtue, grasshopper, and I think I was patient enough with my cherries to be rewarded with a satisfactory end product.  Which is good, because if they were all stuck together a certain perfectionist Recchiuti panning pro would have let me have it.  Bullet dodged!

The last stage of the panning process for the dried cherries is to polish them up to a lustrous shine.  This is a little tricky and relies heavily on having ideal weather conditions.  We ended up waiting a whole week before the conditions were right to polish, at which time Pat put together his polishing station and watched the cherries like a protective mother-hen guarding her eggs, eyeing them closely and monitoring their development every inch of the way.  In the end, they turned out really well, though we’re still working out the kinks in our set-up.  Stay tuned for further adventures in panning and beyond!

Popularity: 23% [?]