As happy as I was with the corn flan, it needed a garnish. I wanted something Latin, considering its source, but also something equally versatile as a dessert or for other occasions. Poblanos are always nice with corn, but a tad spicy for some people's "dessert" preconceptions, so they needed to be sweetened up a bit. I thought of a pepper jelly, but there's a reason its usually done with red peppers - between the cooking and the vinegar, the chlorophyll of the poblanos would be lost. Luckily, I made that invert sugar a while back - it turned into a nice glaze with almost the same effect of a jelly without cooking the peppers. By using the microwave method of peeling the peppers, I kept a purer flavour and cooked them just as much as needed to soften up a bit. I was very careful in the use of vinegar to avoid a negative effect on the chlorophyll, and used rice vinegar since it has a lower acidity to start with. The result was sweet and tangy with a nice bit of zip from the poblanos. Since I wouldn't classify this as a preserve (like a pepper jelly), I would recommend making it as close to when you need it as possible, but it will store nicely in the fridge short term.
You will need:
2 poblano peppers
15ml / 1Tbs invert sugar
1.25ml / 1/4tsp rice vinegar
pinch salt
Method:
- cook and peel the poblano peppers using the microwave method
- trim up any rough edges and cut the peppers into strips
- warm up the invert sugar slightly to soften it
- add the rice vinegar
- gently mix in the strips of poblano
- season with salt
- let cool so the glaze thickens up again
- use as desired
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