The Thermomix--our newest kitchen member--is proving to be both
inspiring and perplexing in its applications. While its basic uses are
straight forward I am having difficulty aligning them to our culinary
applications. It is like learning to ride a bike in German. 
Despite my continued failures, I persist and am learning more about the
Thermomix and with each hiccup comes greater possibilities. This
morning I was able to work out a hot maple syrup gratin which I then
crusted with smoked bread crumbs and served with fresh bacon,
sauerkraut, nectarines and horseradish.
The gratin is ethereal in texture--whipped maple syrup--which is then
broiled with a sprinkling of our smoked toast. The light crumb
provides a bit of texture before the gratin melts onto the palate.
