We have already begun celebrating the holidays out west. Actually, our guests have, and we just supply wonderful, fun holiday accommodations. In keeping with the holiday mentality, we made Szechuan peppermint candy today. We paired the spicy, sweet, and salty cracker with roasted foie gras, Buddha’s hand puree, warm yogurt, and water pepper leaves. To make the Szechuan peppermint, we ground candy canes with toasted Szechuan peppercorns, salt, and an egg white. We dried the base out until it was still just malleable and shaped them into handkerchief forms.
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