Recipes tagged with « Fusion Cuisine »
Crunchy Panettone Brioche
Yeasted brioche dough steeped in macerated citrus peels and dried cherries plus whiskey. Folded with softened ghee and honey instead of butter and sugar. Rested with a longer cold ferment. Dough divided into balls, dipped in spiced brown butter and coarse sugar. Baked in muffin tins lined with parchment squares until golden brown with crackling sugar crust. Warm aromas of vanilla, orange zest, with a hint of whiskey. Can swap ghee for coconut oil, dried cranberries for cherries. Timing guided by dough volume doubling and crust color. Simple, rustic but with a layered aroma profile and a crisp sugar shell.
Maple Beer Aioli
A quick mix aioli with a bitter-sweet punch, swapping classic mayo for garlic aioli base and NEIPA for amber ale. Maple syrup adds a hint of woody sweetness, balanced by smoky chipotle hot sauce. Minimal fuss but bold flavor. Chill to meld, thickens slightly. Stores well up to 5 days sealed and cold.
Tofu-Veal Meat Pockets BBQ
A hybrid meatloaf with tofu and ground veal, glazed in tangy homemade barbecue sauce with a subtle chili kick. Baked in muffin tin cavities for individual servings. Carrots, celery, and onion softened until translucent build the base. Molasses sweetens the sauce alongside chili sauce and a hit of hot sauce for depth. Panko adds texture, egg binds. Olive oil can replace veg oil. Watch out for overmixing meat blends. Brush sauce twice during baking—watch for glossy, slightly caramelized tops. Rest before unmolding to hold shape. Serve with tangy cabbage pickle salad. Gluten free if panko swapped. No dairy, nuts, minimal spice.
Curried Tofu Stir-fry
Firm tofu cubes fried crisp. Mixed veggies softened but crisp. Curry powder and coconut milk bring heat and creaminess. Lime zest and juice add sharpness. Sambal oelek for a spicy kick. Onion and garlic build base flavors. Cook veggies al dente. Serve with rice if you want. No nuts, gluten, dairy, eggs. Vegan and practical. Quick for dinner or meal prep.
Honey Balsamic Salmon Board
Salmon pieces coated with a mix of honey, fennel seed, and cracked black pepper. Grilled on a soaked, untreated maple plank. Served with a spicy balsamic vinaigrette made from olive oil, shallots, and serrano peppers instead of jalapeño. A fresh twist with chopped cilantro instead of parsley. Soak plank 2 to 5 hours. Grill 8 to 15 minutes. Quick marinade of 10 minutes. A smoky, sweet, tangy dish with a subtle kick.
Spicy Shrimp Avocado Flatbread
Flatbread made with cottage cheese, eggs, oregano, garlic and onion powders. Spicy shrimp sautéed with garlic, cumin, coriander, smoked paprika and hot sauce. Avocado purée and diced avocado tossed with lime juice. Topped with tomato slices and arugula. Baked flatbread cut into four. Shrimp cooked quickly in a skillet. Garnish with lime wedges and extra hot sauce. Nut free and gluten free. Prep and cook times slightly varied. Two ingredients swapped for bolder twist.