Recipe inspired by Saison Froide – Shiso 2015 beer, created by François Chartier with partner in crime Stéphane Modat (chef at Fairmont Château Frontenac restaurants), from the book Les Recettes de Papilles et Molécules – Taste Buds and Molecules.
When chef Stéphane Modat read Tastebuds and Molecules to explore the aromatic tracks of foods and liquids, the Bloody Caesar photo illustrating the chapter about capsaicin – the “fire” molecule of peppers – stunned him. He quickly got the idea to make a “solid version for the plate”. It didn’t take much to convince me, as I always believe that this cocktail offered more to eat than to sip… Might as well eat it! For the cause, we remained faithful to this great bar classic but dropped the vodka without adding other ingredients – which would have been very easy to do, choosing from the list of foods that complement capsaicin: asparagus, Thai basil, cloves, coriander, curry, oregano, red pepper or soya sauce, among others. Moreover, not forgetting that the aromatic profile of these foods, just like capsaicin, pairs perfectly with our Série Gastronomie Saison Froide – Shiso 2015 beer.
- 250 mL (1 cup) tomato juice
- 15 mL (1 tsp.) clam juice
- 6 g (3 sheets) gelatin
- 5 mL (1 tsp.) molasses
- 1 g (1/2 tsp.) agar-agar
- 1 jalapeno pepper
- 20 fresh Littleneck clams
- 1 heart of a celery stalk
- 1 tsp. celery salt
- 60 mL (1/4 cup) Worcestershire sauce
- 60 mL (1/4 cup) water
- 1 tsp. soy lecithin
- Prepare the tomato jelly. Soak the gelatin leaves in a bowl of cold water.
- In a small saucepan, put the tomato juice, the clam juice, the molasses and the agar-agar. Bring to boil and cook everything for 3 minutes.
- Off the stove, add the gelatin leaves, mix using a whip and pour the content into a square pan so that once the gelatin sets, the jelly is about 2 cm high (around ¾ inch).
- Remove the tender leaves from the celery stalk. Heat the olive oil in a small pan and fry the leaves until crispy. Place on an absorbent paper and salt.
- Open the clams. Place them in a saucepan with a cover after washing them with water to remove sand. Cover and cook while stirring frequently to make the clams rattle. Once they have opened, place on a plate and let cool off before shelling. Place the muscles in the cooking juices and let cool off completely.
- For the Worcestershire sauce air, put all the ingredients in a small pot, warm a little and set aside for the finishing touches.
- Cut jelly into strips and place on plates
- Cut thin slices of jalapeno pepper.
- Remove clams from juice and season with a spoon of olive oil. Place five clams on each piece of jelly. Garnish with a few fried celery leaves, three pepper rings and Worcestershire sauce mousse, which you will have prepared using an electric mixer and using only the mousse formed on the surface.
“Liquids harmonic trails”
Because we’ve transformed the Bloody Caesar into a “solid version for the plate”, we have a nice occasion to find a “liquid version for the glass” and create harmony between the plate and the glass. We thus have to consider that capsaicin, which is the “fire” molecule of peppers, dominates the taste gene of this recipe through its thermal impact on the taste buds. The tomato jelly and celery set the tone on which to build the harmony, which should grow around anise-flavoured dry white wines, such as sauvignon blanc, which inspired the creation of our Saison Froide – Shiso 2015 beer, whose profile is similar to this type of wine.