NON-TRADITIONAL THANKSGIVING

Difficulty

2/5

Prep time

45 min

Total time

1 hour 15 min

INGREDIENTS
DIRECTIONS

Used techniques:

EMULSIFICATION

GELIFICATION

2 cups

(500ml)

pure cranberry juice

1 sachet

(2 g)

SOY LECITHIN

4

boneless, skinless chicken supremes

3 leaves

thyme sprigs

2 tbs

(30 ml)

olive oil

1 tbs

(15 ml)

butter

2

diced apples

1

diced onion

1/2 cup

(125 ml)

cranberries

1/2 cup

(125 ml

apple cider

to taste

salt + pepper

2 1/2 cups 

(620 ml)

pure cranberry juice

1 sachet

(2 g)

AGAR-AGAR

2 tbs

(30 ml)

butter

2

minced shallots

1/4 cup

(65 ml)

white wine

1/2 cup

(125 ml)

grated old cheddar

2 tbs

(30 ml)

chopped sage

1

rosemary sprig

to taste

salt + pepper

1 cup

(250 ml)

heavy cream

2

thick-sliced rustic bread

to taste

dried cranberries

to taste

orange supremes

to taste

candied oranges

to taste

rosemary sprigs

1. Refrigerate oil to cool overnight, or, to save time, place it in the freezer for 1 hour.

Cranberry Foam

2. Reduce juice to 1 cup (250 ml) and cool in the refrigerator (while you wait, make chicken supremes).


3. Transfer reduced juice to a rectangular, flat-bottomed bowl. Sprinkle in soy lecithin. Using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes. Repeat this step to obtain more foam. 

Chicken Supremes

4. Sprinkle chicken supremes with thyme, salt and pepper. In a large pan, heat half of the oil and butter on medium-high heat. Add in chicken supremes and cook for 3 minutes on each side, until lightly browned. reserve on a plate.


5. Add the remaining oil and butter to the pan, along with apples, cranberries and onion. cook, while stirring, for about 4 minutes. Add in cider, deglaze and bring to a boil. Put the chicken breasts back into the pan and cook on medium-low heat for 7 minutes or until the chicken is no longer pink on the inside (turn halfway through cooking time). Place chicken on a serving plate and cover with tin foil. Reserve apple and cranberry compote as well.

Cranberry Pearls

6. In a pot, reduce the juice to 1 cup. Add in agar-agar and bring to a boil, then remove from heat immediately. 


7. Remove oil from the freezer or refrigerator. Using a pipette held at a 90° angle, slowly drip droplets of the agar-agar preparation in the cold oil. Pour onto a sieve and above the sink to get rid of the oil and rinse under cold water. Set aside.

Sage Cream

8. Melt butter in a large pan and sauté shallots in it. Deglaze with wine and reduce for 2 to 3 minutes. Stir in cream and cheese and add in sage and rosemary as well. Season and serve immediately. 

Assembly

9. First, cut bread into croutons. Place a generous spoonful of compote in the center of each plate. Top with a chicken breast and cranberry pearls. Garnish each plate with a few spoonfuls of cranberry espuma and croutons dipped in sage cream. Finish with candied orange peels, dried cranberries, an orange supreme and a rosemary sprig.

Products you will need for this recipe

Agar-Agar 2oz - 56g

Electric Foamer

Soy Lecithin 2oz - 56g

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