Think the fragrance of lavender, beguiling sweetness of apple juice and the resilient texture of konnyaku jelly incorporated into one. What do you get?“Welcome Spring” – An Afters I came up with, in sequel to my Holly X’mas Jelly Recipe!
Here’s the Ingredients & Instructions:
500ml Red Apple Juice (No sugar added)
120g Sweetened Konnyaku Jelly Powder
2 teaspoons Dried Lavender
Pour the red apple juice and dried lavender into a jug and muddle.
Cover the jug and let the mixture infuse for an hour on its own.
Strain the lavender from the liquid.
(You may want to sprinkle the strained lavender atop the soil of your potted plants as fertilizer or impromptu air-freshener to your balcony/garden)
Pour the liquid into a saucepan.
Set over low heat and bring to a boil.
Pour the Konnyaku jelly powder in.
Stir gently and simmer for 5 mins.
Pour the mixture into the desired moulds.
Let it cool down before chilling in the refrigerator.
Serve & Relish with your loved ones!
“Welcome Spring” wishes all a bountiful year 2012!
This dish of Drunken Cockles won’t inebriate you, but rather, I would say they are wholly sunken into their in-house sauce that enhances the taste of the parboiled cockles. The sauce is very well-blended; compounding of freshly-minced garlic bits, diced red chilies + spring onions, a slightly tart-briny condiment and a hint of wine infusion. (Maybe plus some other special ingredients...trade’s secret)
I was so consumed shucking them that I could barely concentrate in my conversation. This dish will definitely warm the cockles of your heart.Highly recommended to hardcore garlic lovers and cockle aficionados!
Try also their BambooHerbal Prawn Soup:
(SGD 4.90 per serve)
A potent serve of herbal soup containing a pair of simmered Tiger Prawns with rich and intense flavors that delighted my palate and I believe it also nourished my well-being.
“Game for Russian Fare?” my epicurean-friend approached me. “Why not?” I replied her spontaneously. And Buyan, here we come:
Perched on 9/10 Duxton Hill, Singapore; two quaint colonial-era shophouses integrated into one beautiful Buyan, a Russian-owned restaurant where you can experience 4 intriguing dining concepts.
Vodka and Caviar Bar (Ground Floor)
A bar counter serving over 50 variants of Vodka, Russian Beer, Russian Champagne and more. Not forgetting, Caviar, a delicacy of Russian Cuisine which is not to be missed out either. A small section here is reserved for casual dining.
Private Dining Room (Ground Floor)
A 20-seater across a 7.5m long Chef’s Table is open for private booking. This exclusive room is also the only section overlooking the main kitchen where you can watch the chefs perform their culinary stunners. Also storage to the world’s oldest champagne, 1841Veuve Clicquot which costs €30,000 and an impressive few-million-worth of wine collection that will make any wine connoisseur lust after: 1821 Chateau-Chalon Vin Jaune, 1854 Chateau LafiteRothschild, 1859 Chateau Mouton Rothschild, 1877 Chateau Margaux, 1907 Heidsieck & Co, to name a few.
Extensive bottle display ofArmagnacproduced in consecutive years.
Fine Dining (2nd Floor)
Frescoes adorn the walls to ceilings mythically, giving me the vibe of Buyan, which is named after a mysterious island in Russian folklore that has the magical powers of appearing and disappearing in the ocean.
Casual Dining (3rd Floor)
The design concept behind is set to emulate a Russian Monastery’s canteen which explains the bench-like chairs, candelabras, oil paintings & pseudo stained-glass windows.
My Casual Dining Experience at the Bar
Seated not long, my epicurean-friend pointed out the top right-side of my robust, woody chair. A good idea for patrons to hang their pocketbooks! We are given iPad menus to look at the 'actual dishes', with short descriptions for some. So far, as to my knowledge, Buyan is the first and only restaurant in Singapore to serve iPad menus. I applaud their hi-tech move in the local dining scene.
Cutlery is uniquely designed; I simply love their curvy forms!
Even the toilet’s tap is specially retrofitted to give you the mythical vibe.
Waitstaff are attentive and caring. During my course of dining, I saw the bartender helping a lady-diner who is feeling cold to put on a Russian shawl.
Our Russian Gastronomy:
Mors – A traditional Russian thirst-quencher made from a wholesome bunch of smashed and strained berries: cloudberry, cranberry & lingonberry. Refreshing and ‘berrylicious!’
My epicurean-friend pops open a bottle of Abrau Durso Champagne and offers me a few glasses. A remarkable, well-flavored Russian sparkling wine that ends with a sprightly, fruity note.
Caviar Platter – Renowned as ‘Treasures of the Black Sea’; only a mother-of-pearl spoon is fitted to scoop these tiny black gems onto the Blinis, thin pancakes (crepe-like) to avoid tainting the natural flavor. The caviar on its own tastes piscine. But when you spread some onto a blini, sprinkle a bit of finely-chopped onions, chives, scrambled eggs, drizzle atop their sour-cream relish and start rolling like a cigar, you will find your palate on its way to caviar’s premium taste!
Borscht – A beetroot & cabbage soup with complements of Beef Strips; a good symphony of sweet and tart flavors contained in a velvety-smooth texture. Taste so moreish, that I wish my bowl is ‘The Magic Porridge Pot’.
Pelmeni – Dough pockets that resemble Chinese Dumplings, stuffed with minced beef and pork filling. Dough texture is on the thicker side and as I bite a mouthful, an undesirable unctuous gravy squirts out. I must say they are chewy and delectable though; however only if you are not health-conscious.
Beef Stroganoff – Sous vide (Slowed-cooked) tenderloin served with Isigny cream sauce and sautéed Chanterelle mushroom.The beef is succulent and the sauce taste more like Carbonara pasta sauce to me. The only problem I have or should I say ‘we have’ is, this dish tends to be too generous with the salty-flavor. The saltiness overpowers the beauty of this creation.
Chicken Kiev – Chicken breast pounded, breaded and fried. Mushroom sauce drizzled over it and comes with some sautéed potatoes & broccoli; a dish that has to be savored on the spot while it is crisp and blistering-hot.
Perhaps, both of us are too ambitious to drink and eat heartily at the same time. I have too much of a drink or drinks (Mors & Champagne), thus unable to enjoy better the latter courses. I will bring more epicureans my next round for better order-strategy.
Baked Apple - This lovely Afters comes at the right moment; a breaded green apple baked and drizzled with berry compote. Crisp and tartly-appetizing to conclude our Russian Fare for the evening!
In my humble opinion, Buyan truly deserves your patronage, especially if you aspire to be a gastronome!
A teetotaler handed on this bottle of Brandy, knowing that I will be fascinated by the design which eventually will be added to my private collection. The bottle is fashioned in the make of the Eiffel Tower, a famous icon of Paris, France.
What deemed to be a premium ‘manly’ liquor or symbolic drink of the rich and affluent society has now become a contemporary classic ubiquitously found at bars or social events, enjoyed by both dudes and babes.
Brandy, commonly viewed as an opulent amber-colored spirit with vermilion reflections, is a distilled beverage with no added sugar, aka “Burnt Wine” and it can catch fire and burn easily. You can serve neat, straight up, on the rocks or marry with other beverages. The rich and intense spirit is derived from the harmonious blending of meticulously selected ingredients and experienced master crafting. The exuberant robust aroma will caress your nose and your palate will be smoothened with a lingering finish as you down a shot of Brandy.
Do you know that Brandy consists mainly of 3 types:
First, Grape brandy which is produced from the distillation of fermented grapes. Second, Fruit brandy that is distilled from fruits other than grapes. For example, Applejack Brandy if the brandy is made from apples or Peach Brandy if it is made from peaches. Third, Pomace brandy which is made from the fermentation and distillation of the marc that remain after grapes have been pressed to extract their juice.
Brandy Vs Cognac
Brandy, not to be confused with Cognac; a variant Fruit Brandy aka Eau de vie which is only produced from the Cognac region, South of France. Brandy which is produced from the exterior of Cognac Region will still be known as Brandy even though they may use the same ingredients or production methods. Cognac is the supreme of all brandies and only 6 zones in the Cognac Region are authorized to produce Cognac Brandy: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and Bois Ordinaire. Renowned makers of Cognac are Courvoisier, Hennessy, Martell, Rémy Martin and Otard.
So, how do you decipher the acronyms on the bottle labels?
Here’s a quick guide quoted from Wikipedia:
Brandy
A.C. - aged 2 years in wood.
V.S. - "Very Special" or 3 Stars; aged at least 3 years in wood.
V.S.O.P. - "Very Superior Old Pale" or 5 Stars; aged at least 5 years in wood.
X.O. - “Extra Old", Napoleon or Vieille Reserve; aged at least 6 years; Napoleon at least 4 years.
Vintage - Stored in the cask until the time it is bottled with the label displaying the vintage date.
Hors d'age - Too old to determine the age; 10 years plus is standard and the quality is usually superior.
Cognac
V.S. - "Very Special" or ✯✯✯; a blend in which the youngest brandy has been stored for at least 2 years in a cask.
V.S.O.P. - "Very Superior Old Pale"; a blend in which the youngest brandy is stored for at least 4 years in a cask.
XO- "Extra Old"; a blend in which the youngest brandy is stored for at least 6 years but on average for up to 20 years.
Napoleon is a grade equal to XO but generally marketed in between VSOP and XO.
Extra specifies a minimum age of 6 years and is usually older than a Napoleon or an XO.
Vieux is a grade in between VSOP and XO.
Vieille Réserve is similar to the Hors d´Âge; a grade beyond XO.
Hors d'âge - "Beyond Age"; a blend which BNIC states is equal to XO.
How can you enjoy Brandy or Cognac at its fullest?
Tips to swirl & toast Brandy or Cognac from some professional experts:
“Brandy should be drunk cool as a cool brandy produces a fuller and smoother mouth feel and less of a ‘burning’ sensation. Also, alcohol becomes thin when it is heated.” (http://en.wikipedia.org/wiki/Brandy)
Ms Gan Chian Mei, Brand ambassadress of Remy Martin suggests “adding ice to Cognac will not harm the quality of liquor and instead helps to reveal the aroma.” (http://sg.lifestyleasia.com/en/features/wine-and-dine/five-must-knows-for-all-new-cognac-drinkers-8985/)
Master Blender of Courvoisier, Mr Patrice Pinet “prefers a snifter glass to a traditional brandy balloon as its unique shape ensures the complex aromas in the cognac to congregate at the top of the glass. After pouring, give your cognac time to interact with the air to fully release these complex aromas before you taste - He calls this 'The Minute Mystique'." (http://courvoisier.com/neat/)
Hope you will have a better inclination towards Brandy or Cognac after reading this post.
A bon vivant passed me some remaining Russian Champagne and by chance, I thought of this Holly X’mas JellyRecipe. This Afters delivers a winey palate bursting with the scent of luscious grapes.
Ingredients:
250ml Russian Champagne, Abrau
350ml Sparkling Red Grape Juice
120g Unsweetened Konnyaku Jelly Powder
¼ can Delmonte seedless and peeled grapes
Pour the Russian Champagne & Sparkling red grape juice
into a saucepan.
Set over low heat and bring to a boil.
Pour the Konnyaku jelly powder in.
Stir gently and simmer for 5 mins.
Pop 3 grapes into each jelly mould and fill it up with the mixture.
Let it cool down before chilling in the refrigerator.
Serve and Enjoy!
CAVEAT: This Afters is not suitable for the young or teetotalers.
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