Chef David Bulman, Seasons

Ingredients

 3  Silver quality gelatin sheets

1/4 cup Sugar

1 cup Half and half

2 Tbsp. Ground spice bush berries

12 oz Goat cheese, ​at room temperature 

1/4 cup Wild flower honey

1 pinch Salt

1. Make sure you have cleared a space in your refrigerator to chill the dish when you’re finished!

2. In a very clean sauce pan, bring honey, sugar, salt, half n half, and spice bush to a just below a simmer. Do not allow to boil. Remove from heat and cool slightly. Cover with plastic wrap and allow to stand for 10 minutes.

3. Bloom gelatin in cold water. Allow to hydrate for 5 minutes. Remove gelatin from water and squeeze out excess water.

4.Whisk gelatin into hot dairy mixture until melted.

5. Strain through a fine mesh strainer.

6. Beat Goat cheese in a mixing bowl with paddle for 30 seconds on high speed. Reduce speed to low. Pour warm dairy mixture into mixing bowl with mixer running in 3-4 small pours, allowing the goat cheese and dairy to combine. 

7. Continue to mix on low speed for 30 seconds. Turn mixer off. Scrape down the sides and bottom of the bowl. Mix on medium for 30 more seconds or until all lumps are gone.

8. Strain through a fine mesh sieve into vessel of your choice. This recipe is very versatile and can be presented in individual containers or in a serving dish.

9. Refrigerate for 6-8 hours, or until set and firm. We let it set it over night to allow flavor maturation and flavor locking to occur.

Poached Pears

4 Pears, peeled and cored

3 cups Sugar

3 cups Water

1 stick Cinnamon

2 slices Fresh ginger

1.  Heat sugar and water to form simple syrup. Make extra if you like, by combining 1 part sugar and 1 part water. It will keep almost indefinitely.

2.  While the syrup is warm, add spices or flavorings and allow to infuse until syrup tastes good.

3.  Strain to remove spices. Add the pears and enough syrup to cover them in a large pan. Use a non-reactive plate to weigh them down and keep them submerged. Bring to a simmer and cook until tender but not falling apart. Depends on size of pairs.

Candied Wild Black Walnuts

1 cup Walnut halves/pieces (you can also use pecans)

1/4 cup Sugar 

1 Tbsp Unsalted butter

1.Heat a medium non-stick skillet over medium heat. Add all ingredients.

2. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.

3. Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster. You don't want to give the nuts a chance to turn into a solid mass. If they do just break them apart later.

4. Allow to cool.

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!