Monday, February 7, 2011

Kimchi buttter and blue brie croissant

Aaaggghhhh, I hear you cry!  That is just not going to work!  My initial reaction was the same when I read  in the Flavour Thesaurus about Momofuku Restaurant in New York selling a kimchi butter and sweet gorgonzola croissant.  Still, I was intrigued, and the more I thought about it the more I could imagine that the flavours could probably temper each other quite well.  So I attempted it and it was delicious!

Of course, there was the snag of obtaining sweet gorgonzola, otherwise known as dolcelatte.  You can relatively easily buy danish blue, gorgonzola and other strong blue cheese in Japan, I couldn't get dolcelatte.

I processed kimchi with some butter in my blender, and was astonished at the change in taste.  I love kimchi and will quite happily eat it from the jar, but blending it with butter amazingly transformed the tart spiciness into sweet tangy creaminess.  Hmmm, this could work, I thought!

With misgivings, I tried using regular gorgonzola, unsurprisingly it didn't work.  What I settled on in the end was Gerard Fromage Bleu which is like a blue brie, and available from Yamaya.  Delicious! If anyone tries this with dolcelatte, please let me know!

1 quantity butter
2 quantities kimchi
slices of blue brie

  •  Blend the kimchi and butter in a blender, putting it into the microwave for intervals of 10-20 seconds if the butter is too hard.
  • Split the croissant with a sharp knife.  Spread both sides with the kimchi butter.
  • Top with thin slices of blue brie and sandwich the two halves together.
  • Enjoy! 

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