Midsummer, without the murders
Conventionally, it is not considered politik for the authors of anotherfoodblog to post comments that suggest with whom they have dined. Once a year, however, we break that rule; this night was my third such event, and the fourth of our improbable culinary adventure. Madsen, Helen, Xander, Philip, and I dined at Midsummer House in Cambridge. A credit crunch-worthy two Michelin stars, compared to the three stars our last few forays have earned!
We all opted to share the “Midsummer Tasting Menu,” a sumptuous ten courses – with cheese an optional extra. Expect, therefore, to see two courses written up by each of us over the next few days; it should come as no surprise what I picked to write up.
First up for me, three or four dishes in, were sweetbreads. I love sweetbreads – the thymus and pancreas glands. Soft and slightly sweet, the maple syrup sauce and parsnip purée they were served with was fantastic. I suppose it is the fact that sweetbreads are from the thymus or pancreas that puts people off, but I wish more restaurants and butchers would sell them!
Some time later, after many courses, came a dessert. Tiramisu. Except it was what may be referred to as a “deconstruction” of a tiramisu. On our plates were an amaretto madeline – still warm – and a coffee ice cream, along with a chocolate “wafer” containing plain cream and chocolatey cream. The chocolate cream had roasted coffee beans and cubes of coffee-flavoured jelly mixed in. The whole stack was topped with candyfloss. When it came to the table, fresh espresso was poured on top. The smell was incredible and set the mood for the whole dessert – all the traditional flavours of a timarisu were spacially separated — an odd concept, which is at the heart of such “deconstructions,” but it worked. With the latter half of the menu, we enjoyed a Marlborough Pinot Noir, and it worked well with the coffee-based dessert. Anotheryear, anothergooddinner, anotherfoodblog.com.