Brown Butter Sweetbreads with Luxardo Cherries, Caramelized Pearl Onions, Gingerbread Pain Perdu
Posana Café, Asheville, North Carolina, Peter Pollay - April 2nd, 2014
- 5 cups gluten-free House Blend muffin mix
- 3 Tbsps. ground cinnamon
- 2 tsps. ground nutmeg
- 2 tsps. ground ginger
- 1 1/2 tsps. ground allspice
- 1 1/2 tsps. ground cloves
- 5 oz. unsalted butter, melted (plus more for loaf pan)
- 2 cups buttermilk
- 4 lg. eggs
Heat oven to 350˚F.
Sift dry ingredients into mixer fitted with a dough hook; incorporate wet ingredients; blend on low speed; pour into a 9” by 4” buttered loaf pan; bake 40 to 45 minutes; remove from oven; cool; reserve.
- 1 lb. veal sweetbreads
- 1 cup whole milk
- 1/2 cup white wine vinegar
- 3 Tbsps. peppercorns
- 3 bay leaves
- 3 Tbsps. salt
Soak sweetbreads in milk 4 hours; drain; reserve.
Bring 6 qts. water with vinegar, peppercorns, bay leaves, and salt to a boil; add sweetbreads; cook 5 minutes; remove sweetbreads; chill in ice bath; remove sweetbreads; clean with pairing knife, removing blood, veins, and outside membrane; place sweetbreads between two plates and weigh down with 5 to 7 lbs. pressure; remove and trim into 4 portions; reserve.
Caramelized pearl onions:
- 1 lb. white and red pearl onions, peeled
- extra-virgin olive oil
- 2 Tbsps. honey
- 2 Tbsps. Sherry vinegar
- 3 Tbsps. chicken demi-glace
Sauté onions in oil over medium-high heat until caramelized on all sides; add honey; deglaze, reducing by half; deglaze with Sherry vinegar; season; add demi-glace to glaze; reserve.
- 3 Tbsps. unsalted butter
- 2 lg. eggs, beaten
- 1 cup whole milk
- 1 Tbsp. orange zest
- 12 Luxardo cherries, with juice reserved
- micro rainbow chard (for garnish)
Heat butter in nonstick skillet over medium heat; add reserved sweetbreads; sauté 4 to 5 minutes, or until caramelized; flip and sauté 4 to 5 minutes until caramelized and sweetbreads are medium-well.
Make a simple French toast batter: whisk eggs, milk, and zest in a bowl; season; slice reserved gingerbread into 2” pieces; dredge in batter; sauté 4 to 5 minutes per side, until fully cooked.
Place 3 Luxardo cherries on the right hand side of a rectangular plate; dot with reserved cherry syrup; place 2 Tbsps. reserved pearl onions across from cherries; place French toast on opposite side of plate; top with sweetbreads; garnish with micro rainbow chard.