WITH CUCUMBER, CITRUS
2 cups white wine
1 cup water
4 each, four ounce octopus tentacles
2 tablespoons lemon juice
1 teaspoon black peppercorns
1 sprig fresh thyme
Place all ingredients in pot and slowly simmer for
about one and a half hours or until octopus is tender.
Then slice about an eighth inch thick.
1 cucumber, roughly chopped
1 tablespoon salt
1 cup cold water
7 sheets of gelatin, broken in half, to fit into a pot
Place cold water in a small pot with gelatin sheets
submerged and soak for two minutes. Place over low flame
until gelatin has dissolved. Pour into blender and add
cucumber and salt. Puree until smooth and strain through a
fine mesh strainer. At this point you can pour into any vessel
you like and chill at least four hours.
1 cup kumquats, thinly sliced with seeds removed
½ cup water
½ cup sugar
1 star anise
Dissolve sugar in the water with the star anise.
Cool syrup and pour over the sliced kumquats.
Refrigerate in an air tight container, these are good
for a month, as they are preserved at this point.
Chef Michael A. Klocinski of
the Boca Bay Pass Club,
Toasted Marcona Almonds
Assorted Herb Flowers
(or also called Caviar Limes)