cheddar corn chive snacks - Playing With Fire And Water

CHEDDAR CORN CHIVE SNACKS
serves 6
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sweet corn ice cream:
4 ears of corn, shucked
500g whole milk
500g heavy cream
100g trimoline (invert sugar)
80g granulated sugar
100g egg yolks
10g milk powder
cheddar beer:
227g (8 oz) sharp cheddar
1 liter (1 quart) water
40g (2 oz) lime juice
120g (4.25 oz) sugar
.8g (1/4 tsp) granular bakers yeast
ice cream float:
sweet corn ice cream
cheddar beer
chive flower stalks
corn krispies treats:
60g freeze-dried corn
10g chopped chives and/or
chive flowers
80g isomalt
20g butter
funyuns:
thinly sliced Vidalia onions,
separated into rings
chive flowers
vegetable oil for deep frying
100g AP flour
15g cornstarch
10g baking powder
10g cheddar powder
5g dehydrated, ground onion
2g salt
200g cheddar beer
pixy stix:
200g cheddar water (see first step in cheddar beer)
2g salt
20g Ultratex 8
cheddar powder
freeze-dried corn
freeze-dried chives
ice cream:
Cut kernels from ears of corn. Cut cobs in half. Put kernels and cobs in a saucepan. Add the milk, and
cream, and simmer, covered, for 20 minutes. Set aside for 1 hour. Remove the cobs and lightly puree
mixture with an immersion blender. Add trimoline and bring back to a simmer. Pass mixture first
through a large mesh strainer, then a fine mesh, pressing on solids. Keep at a simmer.
Whisk together sugar, egg yolks, and milk powder in a bowl. Temper the egg yolks with the hot milk/
cream. Return to saucepan and cook over med-low heat until thickened, constantly whisking. Pass
mixture through fine- meshed sieve and cool to room temp. Chill 4 hours. Churn in ice cream
machine.
beer:
Cut the cheddar into 1/2” chunks. Place in a saucepan and cover with 1 liter water. Simmer, covered,
for 10 minutes. Set in refrigerator for 4-6 hours. Strain first through a fine mesh strainer, then pass
through a coffee filter.
Put remaining ingredients into the bottom of a clean 2 liter plastic soda bottle (don’t use glass-- it
could explode). Add the cheddar water. Fill with cold, fresh water to within 1" of top of bottle. Cap
tightly and shake gently to distribute contents. Set aside in a warm (70F) spot for up to 48 hours.
Begin testing after 24 hours. When the bottle no longer yields when pressed, place bottle in the
refrigerator to retard fermentation for at least 4 hours before opening. Slowly release cap. When
fizzing stops, re-cap and shake gently. Store remainder in the refrigerator, carefully releasing cap
each time that you open bottle.
float:
Cut chive flower stalks to length and soak in ice water. In each cup, place 2 scoops of ice cream. Fill
with beer. Add chive straw.
treats:
Place the corn and chives in a bowl. Grease a 5”x7” pan. Melt the isomalt in a pan over med-high
heat. When fluid, whisk in butter. Immediately drizzle over corn. Toss to evenly cover with syrup,
working quickly. Transfer to greased pan and press to compact mixture, forming an even thickness.
Let cool for 30-40 minutes. Unmold and cut into squares.
funyun:
Spread the chive blossoms out on a piece of parchment. Heat the vegetable oil to 375F.
Combine the dry ingredients in a bowl. Add the beer and stir just until moistened. Dip each onion
ring in batter and place on top of chive blossoms to coat. Drop into hot oil and fry until golden and
crisp. Drain on paper towels.
pixy stix:
Add salt to cheddar water. Sprinkle Ultratex over top and blend with immersion blender to make a
thick gel. Form 6 -2 1/2”x 5” rectangles on silicone sheets by spreading gel in an even 1/8” layer.
Reserve some of the gel. Place in dehydrator until dry but still flexible. Lift each rectangle and wrap
around a straw, using gel to glue the seam. Slide tube from straw. Place a dab of gel inside of one
end of tube and press flat to close and seal. Fill tube with powders and seal other end, using gel as
glue. Trim ends with a scissor. Place back into dehydrator until crisp.
June 09
www.playingwithfireandwater.com