Concord Grape Sorbet, Grape Sauce, Grape Jellies, Grape Tuille, Peanut Butter Ice Cream, Peanut Butter Whipped Cream, Peanut Butter Shortbread, Fingerling Potato Chips
All of the grape components were started by cooking down a couple of pounds of whole concord grapes and running them through a food mill to remove the seeds and skins, leaving behind a thick juice. Some of this juice was cooked with sugar til it reduced to a syrup giving me the sauce. I heated some more of the juice with sugar and mixed in agar agar to make a solid gel. Once it was chilled I scooped out balls with a small Parisian baller. The sorbet was made by combining the grape juice with simple syrup and freezing it in my ice cream maker.
To make the tuilles I first simmered tapioca pearls in water until they were completely soft and transparent. I strained and rinsed them under cold water before blending them with the grape juice. I strained this mixture also and spread it out on a sheet. I dehydrated it for roughly 20 hours til it was completely dried. I broke the sheet into smaller pieces and fried them for about 10 seconds each to make them super crispy.
All of the peanut butter components were made with organic creamy peanut butter. For the peanut butter ice cream I made a custard by cooking peanut butter, eggs, sugar, milk and cream to thicken it. Once it was chilled I froze it in my ice cream maker. I also whipped some of the peanut butter with heavy cream. The cookies were a very simple shortbread that I just added a bunch of peanut butter to.
I sliced some fingerling potatoes on a mandolin and fried them at 275 degrees for about 8 minutes. When you make chips at home you have to be patient. If you fry them at higher heat it won't take as long but your chips will not come out that well. They will probably be a little burnt. Once the chips were drained I dusted them with kosher salt.