Gastronomy's Brie brulee with arugula pesto and lemon confit - FOX 35 News Orlando

Gastronomy's Brie brulee with arugula pesto and lemon confit

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(WJBK) -

Get these recipes courtesy of Colin Moreau, Chef de Cuisine at Gastronomy in Southfield, one of the many restaurants taking part in Southfield Restaurant Week now through April 27.

Below are the ingredient lists for the Arugula Pesto and the Lemon Confit emulsion. These are to be prepped ahead of time as indicated below.

Arugula Pesto
- Tablespoon minced garlic
- ¼ cup of grated parmesan cheese
- 1 cup of Arugula
- ¼ cup of spinach
- ¼ cup olive oil
- 1 Tablespoon of Lemon Juice

1. Combine ingredients into blender and pulse/blend to a smooth consistency is reached.
2. Place small container and hold cold.

Lemon Confit Emulsion
- 4 Lemons
- 1 ½ cups of simple syrup
¾ cup sugar
¾ water
Add sugar and water to pot and bring up to a simmer on the stove, stir until sugar is dissolved. Chill simple syrup in small container in fridge or ice bath.
- 1/3 cup of Lemon juice
- ¼ cup of olive oil
- 1/8 Cup of warm water
- Salt and Pepper to taste

1. Take Lemons and remove the skin using a paring knife. (Not the white inner lining of the peel)
2. Place the peel of the lemons in a small sauce pan and cover with water. Bring to a boil 5 times, discarding the water after each rolling boil is established.
3. After the 5th boil is reached and water discarded, cover the lemons with the simple syrup and simmer for 40 minutes.
4. Once 40 minutes is up remove the lemons from the simple syrup and allow to cool. Do NOT discard the simple syrup.
5. Using preferably a grape fruit spoon scrape the pith, or the white part of the inside of the peel, off into a small bowl and save.
6. With the remaining lemon rind prepare a julienne cut and reserve in chilled simple syrup.
a. A julienne cut is defined in measurement as 1/8 inch x 1/8 inch by 2 inches. However try envisioning a matchstick and use that for a visual reference.
7. Puree the pith (using blender or immersion blender) with olive oil and lemon juice. Season with salt and pepper.
a. Start with a small amount of lemon juice and adjust with more to meet personal preference.

Brie Brulee

1 Wheel of Brie
- President Brie – Double Crème
- Arc de Triomphe Brie – Double Crème 60%
- Rouge et Noir – Triple Cream 75%

5-6 Crostini Toast Points
- Cut on a bias from a French Baguette loaf or purchase from the store pre sliced and toasted.
- More crostini will be needed depending on amount of people served.

1 ½ Tables Spoons of honey
½ cup of White Sugar

Arugula Pesto – Prep Ahead of Time -  (see Arugula Pesto Recipe & Process and Procedure)

Lemon Confit Emulsion – Prep Ahead of Time – (see Lemon Confit Recipe & Process and Procedure)

1. Depending on the size of the wheel of brie, cut into desired sized wedges. Fan around the plate with the creamy side up.
- Another more traditional way to showcase the brie is to cut a quarter of the brie away from the wheel to reveal the creamy cheese on the inside. Place a cheese into the mold of the cheese above to secure (This, however, will not allow you to brulee it).
o To brulee the cheese will require a torch (a small baker's torch can be found at pastry shops or Michael's baking and pastry section).
o Sprinkle a small, but decent amount of cheese atop the creamy part of the cheese.
o Using the torch at a distance of about 4 – 5 inches, heat the sugar (moving the torch back and forth) until a brown hardened crust forms. The sugar has caramelized and has been bruleed.
2. Fan the crostini or toast points around the wheel of cheese or in other desired location.
3. Paint the arugula pesto onto the plate using a pastry brush for an artistic effect and or serve some in a dipping bowl or ramekin.
4. Place drops honey in a pattern around the serving plate along with Lemon confit emulsion and the candied lemon rinds.
a. The remaining honey, Lemon Confit and Candied Lemon rinds can be put in dipping bowls or ramekins.
5. ENJOY.

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