Emperors Pudding Recipes

YORKSHIRE PUDDING

Steps:

• Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
• If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
• Preheat oven to 400 degrees F (205 degrees C).
• Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.

EMPEROR'S GARDEN

Steps:

• Make rhubarb simple syrup: Bring 1 cup water to a boil in a medium saucepan. Add rhubarb and sugar, and stir until sugar is dissolved. Remove from heat, cover and let stand for 1 hour. Reserve a selection of rhubarb slices as cocktail garnishes, then strain syrup and store chilled for up to 7 days.
• In a mixing glass, muddle the Thai basil leaves with the seasoned rice wine vinegar. Add gin, 1 ounce rhubarb simple syrup and lemon juice. Fill mixing glass 2/3 full of ice and shake vigorously. Using a fine mesh strainer, pour into a chilled cocktail glass. Garnish with a Thai basil leaf and a slice of reserved rhubarb.

EMPEROR'S PUDDING

Steps:

• Dissolve gelatin in warm water.
• Heat milk with cold water and sugar to just below boiling.
• Add gelatin mixture and cool.
• Add almond extract.
• Pour into square or rectangular glass dish.
• Refrigerate to set.
• For orange syrup, dissolve sugar in water in a medium mixing bowl.
• Add almond extract and the juice from the mandarin oranges.
• Chill before serving.
• Remove chilled pudding from refrigerater.
• In four dessert bowls, place even amounts of pudding.
• Pour chilled orange syrup evenly over each pudding serving.

EMPEROR'S GOULASH

Steps:

• Sauce, part 1: Heat a Dutch oven or large pot over medium heat. Meanwhile, peel and dice the onion. Add vegetable oil and onion to the pot; cook, stirring frequently, until caramelized, 10-15 minutes. (Add more oil as necessary to keep the onions glossy.)
• Candied Lemon Zest (optional): While the onions are cooking, prepare the lemon garnish. Set a small saucepan of water over high heat to boil. Use a peeler to remove the yellow zest from half the lemon, avoiding the white pith; finely slice the zest. Add the zest to the boiling water and blanch for about 10 seconds. Drain and reserve the zest. In another small skillet, bring the tablespoons of water and sugar to a boil to dissolve sugar. Add the blanched zest, then turn off heat and set aside. (Store Candied Lemon Zest in an airtight container in the refrigerator for up to several months.)
• Sauce, part 2: When the onions are soft and golden brown, lightly smash the garlic cloves with the flat of a knife; remove the skins, and add the garlic to the pot and stir. After 1-2 minutes, remove pot from heat; add the paprika and stir well to combine. Add tomato paste and put the pot back on the heat; stir again to combine and caramelize the tomato paste, 30-45 seconds. Add red wine vinegar and stir, scraping to deglaze the pot. Finally, add all but ½ cup beef stock (reserving the rest for later); caraway seeds; and marjoram. Bring to a boil over high heat.
• Beef: Meanwhile, season the beef with kosher salt and freshly ground black pepper on all sides. When the sauce is just beginning to boil, add the meat; there should be just enough liquid to cover the meat. Cover the pot and cook over low heat at a very gentle simmer, 1½-2 hours, checking after 1½ hours.Sauce, part 3: After 1½ hours, check the meat; it should be very tender. (If not, continue cooking, 30 more minutes.) Use a spider or slotted spoon to move the meat to a separate bowl; set aside. Taste the sauce and adjust seasoning; turn off the heat.
• Pour sauce into blender. Use a Microplane to add zest from remaining half of lemon; then add crème fraîche and capers. Use a spoon to peel the ginger; then slice thinly and add to blender. Blend on high speed until sauce is smooth, about 30 seconds; taste for flavor and adjust seasoning. Optional: Add fresh lemon juice for more acidity. Strain contents through a fine-mesh strainer or chinois into a bowl, pressing with a ladle to extract all the liquid.
• Thicken sauce (optional): If desired, thicken the sauce with a cornstarch slurry. Transfer sauce back to the pot and bring to a rapid boil over high heat. Meanwhile, whisk cornstarch with water until thoroughly combined. When sauce is boiling, add cornstarch slurry a little at a time, whisking and testing the consistency between additions. (Note: You may have a lot of slurry left over, depending on how thick you want the sauce to be.) When the sauce is thickened, turn heat to low and return meat to the sauce to warm through. Taste one last time for seasoning.
• Assembly: Transfer meat to serving bowl, then generously top with sauce. Garnish with a dollop of crème fraîche, a few strands of Candied Lemon Zest, and parsley leaves before serving.