Interestingly enough we have never smoked peppercorns. I just heard of them today from a spice supplier The Terra Spice Company. We were most recently reintroduced to Terra Spice after our dessert session at Room 4 Dessert. The smoked salt which they were kind enough to let me use on a few dishes came from Terra Spice. Anyway, I have heard enough good comments about the company to give them a call. I did and am now awaiting a variety of ingredients from freeze dried pineapple to the aforementioned smoked peppercorns. Being in New York has only a few limitations. One of which is we did not travel with our smoker. That may be fine for most individuals, yet for me that is like Linus leaving his blanket at home.
Seeing the smoked peppercorns, apparently Lampong which are cold smoked with hickory wood, on a list of spices sparked a waterfall of ideas. The first is a bit campy, but that is OK. We are going to make poire au poivre fume. Sure the name is whimsical but the taste will be incredible. From that first connection we began talking about other smoked pepper crusts, other smoke peppercorns, smoked peppercorn mignonette with oysters and more, smoked peppercorn gastriques and caramel sauces. I could go on and on though I would rather wait until my shipment comes in. And when we go back west we shall try smoking peppercorns with other woods as well. One more thought is smoked peppercorns to be served crushed along foie gras, chocolate or peach torchon.
