Curiosity towards the Reverse Decadent later led to the creation of an ice cream cookie sandwich, using Haagen Dazs' Vanilla as the filling. The pair was complementary, highlighting the rich cocoa qualities of the cookies while incorporating a demure, creamy decadence (for lack of a better description).
Before realizing it, I was immersed in the world of culinary "survival" competition. Each mission would pose a different challenge to participants, whether testing their adaptability on the spot, evaluating their teamwork and organizational skills, or the ability to combine innovation with successful technical execution.
Needless to say, I quickly grew fond of the series and excitedly finished all twelve episodes in a burst of enthusiasm. A decent amount of gustatory terminology was utilized in the show, along with countless fundamental techniques applied to different cuisines. Frankly speaking, I could have easily consumed more of the technical content. That said, all entertainment programs are intended to appeal to the general masses, prompting producers to trim explanations as needed for appropriate flow.
Naturally, I couldn't wait to apply my newly acquired knowledge from the show.
I had originally intended to follow Sunday's recipe to a tee. Seeing as she had omitted cream cheese though, I was left to combine her approach with the one featured in Culinary Class Wars.
The dessert consisted of three main components:
- Digestive biscuits
- Toffee Nut Latte (syrup)
- Chestnut Cream
Had not all the ingredients be readily available for use, I would have turned towards a spinoff of Gochujang Caramel first. I digress, the Chestnut Tiramisu was simply the perfect project to repurpose either forgotten or leftover ingredients.
Ingredients:
- yellow rock sugar
- espresso beans (in this case, Lavazza)
- water
- almond extract
Directions
- Combine yellow rock sugar, water, and espresso beans. Heat until all sugar dissolves, stirring as needed. This process can be done on the stove over medium heat or in bursts in the microwave using a Pyrex pitcher.
- Remove from heat, cover, and let steep for thirty minutes. Strain the coffee beans.
- Cool to room temperature and transfer syrup into a airtight container until ready to use.
- Store in refrigerator if not using immediately.
Due to chaotic work happenings and time constraints, I had only been able to finish the Toffee Nut Syrup and Chestnut Purée before returning to impending duties.
The latte version of the dessert was spectacular: nutty, toasty, and somewhat nostalgic.
adapted from Sunday Baking
Ingredients:
- 194 g roasted chestnuts, de-shelled
- 167 g milk
- 161 g cream cheese
- 23 g icing sugar
- 236 g heavy cream
Sunday's recipe called for 120 g of chestnuts, however I scaled up by 1.6x as I wasn't concerned about reserving extra pieces for garnish. The amount of milk was increased proportionally, resulting in an effective chestnut puree yield of 345 g. If using the original quantities, the yield should average at 345/1.6 = 245 g.
Of the 345 g yield, 225 g would be used for my tiramisu trial.
Directions
- Microwave chestnuts with milk until softened. Puree till smooth. An immersion blender is recommended over a food processor due to the high amount of liquid at the start and gradual transition to a thick paste.
- Place chestnut purée in freezer for 30 mins, or store in fridge until cold enough to be incorporated into dairy without fear of separation.
- Beat cream cheese until softened. Add in icing sugar, ideally sifted in advance. (I did not, however made sure to beat until all lumps dissolved.)
- Add in cold heavy cream and beat until homogenous.
- Fold in chilled chestnut puree. Set aside.
I proceeded with similar chestnut-milk ratios to Sunday, but added cream cheese beaten with icing sugar in place of melted white chocolate. In addition, espresso was swapped for a mixture of homemade toffee nut syrup and extremely acidic Nespresso Gold concentrate.
- Digestive biscuits
Ingredients:
- 3 tbsp instant espresso powder (Nescafé Gold)
- 3 tbsp hot water
- A) toffee nut syrup (unmeasured; about 100 ml)
Directions
- Dissolve instant espresso in hot water. Mix well.
- Add in desired quantity of toffee nut syrup for sweetness and complexity.
My impatience prompted me to taste a leftover half portion of cake scraps that utilized the remaining quantity of Biscoff biscuits. This version contained too much coffee (high acidity), not enough cream, and biscuits that were still hard.
Directions
- Dunk C) digestive biscuits of choice into D) Espresso Syrup. Ensure complete saturation without dissolution.
- Evenly distribute B) Chestnut Cream using a cookie scoop or piping bag.
- Alternate layers 2-3 more times.
- Garnish with grated chocolate.
- Chill for min 8h, though overnight is best.
- Serve and enjoy!
Primary takeaways of this challenge included:
- Use modest, neutral-flavoured biscuits that you enjoy for eating, as the flavour will eventually permeate into the rest of the cake
- Use an espresso powder that isn't overly acidic, for these qualities are often heightened with the contrast of smooth cream
- Use less cream cheese, for the toasty, hearty aromas of chestnut resided in the shadows of comparatively prominent flavours
- For grating, use chocolate bars instead of couverture. Otherwise, grate with caution!
The office was, surprisingly, busy, though not a soul would question my arguably 60-minute-plus lunch break.
Continuing west along Bloor enabled firsthand exposure of the recently upgraded cycle tracks at Bloor and St. George, in addition to a confusing encounter with a lady who had strode from her vehicle directly into the bike lane without pausing to look both ways. Having been wary of her ignorance, I had already decelerated while drawing near, allowing for a complete stop and unscathed interaction. That said, I hadn't been quick enough to ring the bell for alertness.
A southbound trip along Palmerston was swift with a dedicated riding facility. I'd come across a number of speed bumps and a few delivery trucks in the cycle track, but many more stunning deciduous trees. Palmerston evolved into Tecumseth south of Queen, along which I'd continue until reaching Wellington. Little did I know, the Wellington track would terminate just west of Blue Jays Way, forcing a detour up Blue Jays Way/Peter Street. Thankfully, the pothole-filled stretch was fairly short; the Adelaide bikeway was just a few minutes away. The trip would conclude by rounding onto University again.
Truthfully, the sheer act of dining out has caused greater distress than delight as of late. With climbing costs, subpar fare, and often despicable service, restaurants in the GTA have grown exponentially disappointing in my eyes, save Gyu-Kaku.
Alas, our experience at The Keg was unlike any of the others this year. If anything, it far exceeded expectations and established a new baseline for dining and service.
Of course, the order would pale in comparison to the Filet Mignon in terms of textural complexity and aromas, but the Prime Rib cuts were supple, readily forming harmony with the multitude of other ingredients on the platter. At its given price of $28, the quality was truly stunning.
The Mixed Green Salad was also highly commendable. It included plenty of fresh greens, pickled onions for a sweet, acidic note, and the juiciest, sweetest cherry tomatoes I had ever tasted in a side salad. My eyes had widening instantaneously with the first bite.
A lofty slice of Billy Miner Pie sealed the evening on a heartwarming note, leaving indulgent impressions of caramel, fudge, chocolate, and coffee. Rare are those that are not enticed by a mocha ice cream cake with a chocolate graham crust.
Halloween evening at The Keg had proved starkly busier than anticipated. That said, the standard of service and gustatory fare persisted at an illustrious level. However sarcastic the phrase may sound, especially originating from yours truly, dinner was great - fabulous even. The Keg had been phenomenal.