Cooking time: 30 min
Lay out breads on a surface so you can assemble bites
Put a small dollop of pea puree on the top of each bread
Sprinkle the dollop portion of the bread with some ground chamomile
Garnish with a pea tendril or blos
Spring Pea Puree
1 bag Frozen Peas, thawed
1 t kosher salt
½ t cracked pepper
2 T olive oil
Blend all ingredients in a high speed blender until you have a smooth consistency and all of the pea skins have been fully blended and incorporated.
Taste and adjust seasoning. Set side 1.5 cups for quick bread recipe and put remainder in a squeeze bottle for service
Pea Quick Bread
Yield: 80 mini loaves
Special equipment: mini loaf / gold bar molds. Feel free to use mini muffin molds or you can bake in a small sheet tray and cut out shapes. Note that the baking time will increase with a larger mold.
5 eggs, room temperature
¾ C sugar
2 C cake flour
1 t kosher salt
1.5 t baking powder
1.5 cup puree
½ c butter, melted
Preheat oven to 375˚F
Mix eggs and sugar in an electric mixer with a whisk until doubled in volume
Sift together cake flour, salt and baking powder
With mixer on low, slowly add dry ingredients until just incorporated
Remove whisk from mixer and fold in pea puree and butter until the color is consistent and you no longer sea streaks of the pea puree
Spray mini molds with nonstick spray, layout on a sheet tray, and fill with batter
Bake for 15 minutes, remove from oven and let cool. Store in an airtight container in the fridge for up to two days
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.