Harold McGee has just printed another great recipe for a gelatin clarified consomme on his site, curiouscook.com. This recipe, a pumpkin and brown butter consomme, comes from Chef David Kinch, of Manresa restaurant. What is truly exciting about this consomme is that it marries the flavor of brown butter, an absolute favorite of mine, with the autumnal touchstone of sweet sugar pie pumpkins. So, if you are looking for another recipe to wow a few people or just want to catch a bit of inspiration, check it out.
Adventures in Doughnutland.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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