|By Pastrycrew (Pastrycrew) on Monday, June 17, 2002 - 07:52 am: Edit|
Anyone have any ideas on a dessert using tomatoes?
What I've come up with so far is a green tomato pie and fried candied yellow tomatoes like mexican fried ice cream.
|By George (George) on Monday, June 17, 2002 - 08:22 am: Edit|
Here's a link to a Green Tomato cake recipe-
And another for a Fresh Tomato Cake-
|By Grimod (Grimod) on Monday, June 17, 2002 - 07:32 pm: Edit|
check some of alain passard's recipes or alain ducasse.
|By Grimod (Grimod) on Monday, June 17, 2002 - 07:47 pm: Edit|
"Dessert-wise, it's hard to go past the 12 flavour tomato with vanilla icecream - a Alain Passard signature dish from Arpege, the Paris restaurant where chef Mark Best cut his teeth. Every bite is unique - and a knockout"
do a search on AP and look it up...
|By Spaolo (Spaolo) on Monday, June 17, 2002 - 11:58 pm: Edit|
Hey someone here read minds?
I just tought about to create one, and I came to this forum just to see...what a coincidence
I was thinking to a red San Marzano tomato (that have that fancy pear shape and not too acid) caramelize the inside with vanilla and cinnamon seasoned sugar caramel. Cut off the bottom, replace the "liquid part" with the caramel, let set overnight, and serve filled with zabaione.
Any suggestion, idea, changes You would made, thought? I'll be happy to share
|By Grimod (Grimod) on Tuesday, June 18, 2002 - 07:21 am: Edit|
Tracked down Passard's dessert:
Candied Tomato stuffed with 12 flavors …
200 gr. apples
200 gr. pears
75 gr. pineapples
2 gr. ginger
1 gr. anise
1 gr. cinnamon
15 gr. raisins
2 gr. orange peel
4 gr. lemon peel
1 gr. mint
10 gr. nuts
10 gr. almond
10 gr. pistachio-nut
2 beans vanilla
Chisel the apples, pears, pineapples, ginger, nuts, almonds and pistachio-nuts ; mince the orange and lemon peels ; lay-out in a pan a thin mantle of sugar to be candied brown, and add the apples, pears, pineapples ; then, fry them on a brisk fire until nearly cooked. Also, add in the pan the orange and lemon peels, ginger, cloves, anise, canella, raisins, mint chiseled, nuts, almonds, pistachio-nuts and vanilla.
With this mixture, stuff the tomatoes previously hulled and seeded, after having carefully opened them on the top. Slightly powder the mixture with sugar, let it candied, then add orange juice and the rest of vanilla.
Lay-out tomatoes in the pan, bake them at 200° during 5 to 7 minutes (depending on the size of tomatoes, use little ones if possible), and baste them frequently.
Serve with the cooking juice and a "quenelle" of vanilla ice-cream. Serves 4.
|By Ladycake (Ladycake) on Tuesday, July 16, 2002 - 06:11 pm: Edit|
For a less upscale dessert there is an old recipe for Tomato Soup Cake. It is a heavy sweet nut bread that is quite nice. If you are interested, I can help.
|By Pastrycrew (Pastrycrew) on Wednesday, July 17, 2002 - 04:20 am: Edit|
Thanks all for the input. And mahalo Grimrod. Thank you for taking time to look into it.
We played around with the idea and came up with poached green tomato in white pepeporn, fennel syrup with a bit of vanilla. After they infused for a day, we took those and blasted them in the oven with a bit of brown sugar.
These slices were then placed on a sable dough w/ walnuts. We originally tried green apple sorbet with tarragon to go along with it and it was awesome, but politics put us to a sweet red tomato sorbet.
In any case, I think I've read enough about tomatoes to hold me over for a few years now.