Matatuck Mystery Cocktail Recipes

MYSTERY OF THE ORIENT

Steps:

• Make the base: Use flexible aluminum strips or large cake ring to form a base. The base I made was 10-inches in diameter. Place the ring on a parchment paper lined surface. Pour tempered dark chocolate inside the ring to form a 1/2-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper. Make a support pole: Roll a piece of acetate into a tube that is 14 inches long and 2 1/2 inches in diameter and tape it closed. Set the tube on end and fill with dark chocolate. When it is full, invert the tube over the bowl of chocolate allowing the excess chocolate to flow back into the bowl. Let set. When the chocolate has set, repeat this step a few more times. You want the tube to be quite sturdy, as the rest of the centerpiece will depend on it. Allow the chocolate tube to set until hard. Remove the acetate. Use a hot knife to trim the base of the tube so it is flat. Then use the knife to scar the bottom. You want to make it somewhat textured so it will form a better seal to the base. Use tempered chocolate to glue the pole onto the base. Position it well so you can rest the molded chocolate against it.
• Make the disks: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Let the chocolate set slightly. Set a 6-inch cake circle on top of the chocolate and trace around it with a sharp paring knife. When the chocolate is set, peel off the acetate and set the disk aside. Repeat 2 more times to make an 8-inch circle and a 10-inch circle. To paint the 6-inch chocolate disk, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Use a paintbrush to paint the Japanese characters on the disk. Set aside. Use the same method to paint the 8-inch disk red. When the paint has dried, you can glaze it with any kind of vegetable oil. Make the face piece. Roll out the modeling chocolate to a 20-inch diameter circle. Use cornstarch to keep the modeling chocolate from sticking to the rolling pin or the work surface. Place the face mold on a flat surface in front of you. Carefully gather the modeling chocolate and place it over the face mold pressing it into the mold. Gather the sides to give the rest of the piece more character. The finished size should be 14 inches across and 16 inches from top to bottom. You can place the flexible modeling chocolate in the refrigerator. It will keep its shape better when it is cold. Use tempered dark chocolate to adhere the face piece to the 10-inch in circle. This will give the piece extra support so it can be glued to the support pole. Adhere this piece to the pole using more tempered chocolate.
• Make the fan: The fan has 9 spokes. Use an offset spatula to spread a 1/8-inch-thick layer of tempered dark chocolate over a sheet of acetate. Let the chocolate set slightly. Use a straight edge to cut 9 strips of dark chocolate that are each 8 inches long and 3/8-inch wide. When the chocolate is set, peel off the acetate. Arrange the fan pieces so they spread evenly across an 8-inch wide space. You may need to adjust this measurement to fit the bottom of the fan you make. Glue the spokes together toward 1 end. If necessary, use a hot knife to trim the ends of the chocolate. Use modeling chocolate to make the face of the fan. Roll out the modeling chocolate so it is about 30 inches wide. Use a sharp paring knife to trace around the fan to get the shape. Carefully gather the modeling chocolate and place it over the fan using the fan to create the folds. My finished fan was about 24 inches across the top and 9 inches across the bottom. Use an offset spatula to spread a 1/8-inch-thick layer of tempered white chocolate over a sheet of acetate. Let the chocolate set slightly. Cut a curved piece of chocolate that is about 2 inches wide. This will serve as extra support for the fan. Paint the back of the fan with white chocolate. Use more tempered chocolate to glue the support piece to the back of the fan. Use more tempered chocolate to glue the spokes to the bottom of the fan. If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate, as you are inspired. If you use a paintbrush, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Apply color where you are inspired to do so. Use tempered chocolate to adhere the spokes to the back of the fan. Use more tempered chocolate to adhere the fan to the support. Adhere the painted disks to the support. Sources: Modeling chocolate: Beryls Cake Decorating Mask: Novelty store Chocolate Melter: Demarle New Jersey, Demarle.com Chocolate Cold Spray: PCB in France 011 33 0388 587333

STEAMED LITTLENECK CLAMS WITH SWEET CORN AND BASIL

Steps:

• Heat a large, deep skillet over medium heat and add the olive oil.
• Add the celery, garlic, chorizo and crushed red pepper and saute for 3 to 4 minutes. Add the clams and white wine, season with salt and pepper, cover and steam until the clams open, 3 to 6 minutes. Discard those that don't open.
• Stir in the butter, corn, parsley and basil. Transfer to large serving bowl. Serve with the bread.

MUSSELS WITH CHORIZO AND FENNEL

Steps:

• Heat a large, deep skillet over medium-high heat. Add the olive oil and chorizo and saute for about 2 minutes. Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes.
• Add the mussels, and saute again until the mussels start to pop open. Add the clam juice and wine and cover the skillet. Steam the mussels until they open, 7 to 10 minutes. Remove any mussels that didn't open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind. Add the butter and simmer until the liquid reduces a bit, about 2 minutes.
• Pour the liquid over the mussels and serve with a delightful crusty bread.

CLAMS CASINO WITH COMPOUND BUTTER

Steps:

• In a skillet over medium heat, saute the garlic, onion and peppers in the olive oil until the vegetables are softened. Let cool completely.
• Combine the pepper mixture with the butter and mix well to combine.
• Preheat the broiler.
• Open the clams and place on a baking sheet. Top each clam with a dollop of compound butter, some bacon and breadcrumbs. (You may not use all of the butter.) Drizzle with olive oil and white wine.
• Broil until the breadcrumbs turn golden brown. Serve immediately.

GRILLED MATSUTAKE MUSHROOMS

Steps:

• Gently clean the mushrooms with a mushroom brush or paper towel. Trim tough stem ends, and discard. Cut the mushrooms lengthwise into 1/4-inch-thick slices, keeping the cap and stem attached.
• In a medium bowl, whisk together the soy sauce, mirin, and ginger. Add the mushrooms, and let stand at room temperature 30 minutes.
• Heat grill to medium-hot. Grill mushrooms in batches until they are golden and start to curl, 2 minutes per side.
• In a small saucepan, bring soy mixture to a simmer over medium heat; cook until reduced and almost syrupy, 5 minutes. Remove from heat, and toss with grilled mushrooms. Transfer to a serving bowl. Sprinkle with scallions just before serving.