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The Dorothy Parker and Blind Tiger Potato Rounds with Pea Puree and Shaved Fennel
Recipe and photo courtesy of Beata at DeSotos Restaurant, Toronto
September 22, 2011
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The Dorothy Parker is an u pdated twist on the Mary Pickford, a white rum cocktail that was invented in Cuba and made popular by wealthy travelling Americans during the 1920s. Re-imagined using BOMBAY SAPPHIRE® gin instead of rum and Martini & Rossi® Bianco instead of maraschino cherry juice, this recipe helps enhance the earthier elements of the gin such as orris root and angelica.
The Dorothy Parker (makes two cocktails)
Ingredients
| 1.5 oz |
BOMBAY SAPPHIRE® |
| 1 oz |
Fresh pineapple juice |
| 2 tsp. |
Grenadine |
| 2 tsp. |
Martini & Rossi® Bianco |
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(Substitute: Martini Extra Dry and a teaspoon of sugar) |
Method
Add all ingredients to a shaker with plenty of ice, shake well. Strain into a chilled cocktail glass.
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Garnish with a pineapple leaf and lime twist.
Blind Tiger - Potato Rounds with Pea Puree and Shaved Fennel
Original recipe by Chef Corbin. During the 1920s, women of the household prepared many a supper with potatoes. They were readily available, easy to grow and long lasting - not to mention filling and versatile in many dishes. The potato chip was introduced in the 20th century and served in tins or the original wax paper bags. Canned peas were also very popular and served as an inexpensive side dish to guests alike. This recipe speaks to the simplicity of potatoes, but becomes modern and re-imagined with the addition of the pea puree and shaved fennel. This recipe features the flavour of liquorice from the fresh fennel, which complements the liquorice botanical in BOMBAY SAPPHIRE® gin.
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Ingredients
| 12 slices |
Baby potato rounds (approx. ¼ inch thick & 1 ½ inches in diameter) |
| 1 splash |
BOMBAY SAPPHIRE® |
| 3 tbsp. |
Extra virgin olive oil |
| 1 tsp. |
Chopped fresh thyme |
| 1 cup |
Pea puree |
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(place 1 cup of cooked, cooled, drained peas into a food processor, add olive oil and lemon zest. Puree until smooth and season with salt and pepper) |
| 1 cup |
Fennel, thinly shaved |
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Garnish of fresh thyme leaves |
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Kosher sea salt, to taste |
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Cracked black pepper, to taste |
The Chef Corbin Method
Toss the raw potato rounds with olive oil, fresh thyme and season with salt and pepper. Bake the potato rounds in a preheated 375-degree oven until tender - approximately 10 minutes. Remove from heat and allow to cool to room temperature.
Spread a small amount of the pea puree on the top of each roasted potato round.
Combine the fresh fennel with a splash of SAPPHIRE® gin and toss gently. Place a small amount of the gin soaked shaved fennel on top of the pea puree and garnish with sprigs of fresh thyme and cracked black pepper. Serve and Enjoy.
Serves 12
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