Pumpkin Puree With Sugar and Beer's Spider Web Reduction
Get some chicken stock in the heat (aprox. half a liter).
Pour 4 to 5 tablespoons inside a medium pot and heat. Place the pumpkin, carrots and onion inside. Stir while it cooks until onion gets transparent, then add enough chicken stock to let it all simmer. Once the pumpkin and carrot are tender. Use a food blender to get the puree texture. If you need more chicken stock add it then.
Prepare some oven's paper on the clean kitchen counter.
The story behind this recipe is the Spider Web. It took me a while to discover the proportion of sugar and beer I needed so that it was consistent enough to lay on the plate with that web look.
I wanted a Halloween dish, and I think I got it :D
December 10, 2009