August 16, 2006
Corpse Flower Stuffed with Herbed Cheese
This recipe* was created in honor of Baby, the Corpse Flower (Amorphophallus titanum) that is blooming at the Brooklyn Botanical Garden.
1 Corpse Flower
10 lbs of ricotta, drained
10 lbs of goat cheese
4 cups of minced chervil
4 cups of minced chives
4 cups of minced flat-leaf parsley
2 cups of minced shallots
16 cups of unbleached all-purpose flour
8 cups of cornstarch
3 dozen eggs, separated
5 gallons of cold beer
20 gallons of vegetable oil (for frying)
salt and pepper
Using a deep-fry thermometer heat the vegetable oil in an extra large deep fryer to 375°
Sift the flour and cornstarch into a large bowl. In a separate bowl whisk the beer and chilled egg whites together. Stir the wet mixture into the dry mixture. Add salt to taste. There should still be some lumps and that's ok. Place the batter in the fridge to chill.
In another large bowl mix the goat and ricotta cheeses with the egg yolks, minced shallots and minced herbs. Add the juice of 16 lemons. Season with salt and pepper.
Trim and wash the Corpse Flower blossom. Pat dry with bath towels. Pry open the blossom and gently remove the stamen. Discard the stamen. Spoon the cheese mixture inside the blossom and gently twist the top of the blossom to close. Secure with toothpicks as needed.
Pour the chilled batter into your bathtub and stir it once. Lay the stuffed Corpse Flower blossom into the batter and roll it around making sure to coat all sides. Carefully lower the battered blossom into the hot oil. Fry until crisp and golden brown, about 55 minutes. Drain on paper towels. Sprinkle with kosher salt while still warm and garnish with any remaining fresh herbs and lemons wedges.
Makes 220 appetizer servings.
*This recipe has not been tested; results may vary.Posted by yi at August 16, 2006 11:56 AM