BASEBALL SNACKS
Serves 6
For me, a day at the stadium is half about the game and half about the snacks. And what do you want to eat at the game other than quail? Oh yes, peanuts and popcorn and Cracker Jacks… and quail.
Tender, seared quail may not be the first thing that comes to mind when you think of baseball, but after trying this course, it just might be.
We serve perfectly pan-seared quail with caramel apple puree, alongside popcorn powder and salty-sweet candied peanuts. The dish even comes with an edible prize—a “temporary tattoo” flavored with cherry powder and reminiscent of cherry cola at a summer game.
CARAMEL APPLE PUREE:
150 grams sugar
35 grams water
400 grams Gala apples, peeled and diced
200 grams Granny Smith apples, peeled and diced
30 grams unsalted butter
7 grams salt
CANDIED PEANUTS:
100 grams peanuts
50 grams sugar
20 grams corn syrup
5 grams salt
POPCORN POWDER:
100 grams popped popcorn
15 grams sugar
5 grams salt
EDIBLE “TEMPORARY TATTOO”:
30 grams freeze-dried cherries
5 grams confectioners’ sugar
1 gram salt
QUAIL:
3 semi-boneless quail
Salt for seasoning
15 grams canola oil
15 grams unsalted butter
SPECIAL EQUIPMENT:
Edible paper for printing (see Sources, here)
Printer and ink for edible printing (see Sources, here)
Handheld steamer (optional)
CARAMEL APPLE PUREE:
Put the sugar and water in a medium saucepot set over medium heat until it starts to caramelize. Once the sugar has turned a deep golden brown, add the Gala apples to the pot, reduce the heat to low, and cook for 30 to 45 minutes, until the apples are falling apart and most of the liquid has evaporated. Transfer the mixture to a blender, add the Granny Smith apples, butter, and salt, and puree for 1 minute, until smooth. Strain the applesauce through a fine-mesh sieve and keep warm until ready to plate.
CANDIED PEANUTS:
Preheat the oven to 350°F.
Put the peanuts, sugar, corn syrup, and salt in a mixing bowl and stir to coat the peanuts with the corn syrup. Line a sheet pan with a silicone mat and spread the peanuts out on the mat in an even layer. Bake for 15 minutes, rotating after 7 minutes, and stir the peanuts every 2 or 3 minutes. Once the peanuts are caramelized but not too dark, remove them from the oven and cool to room temperature. Break up the candied peanuts into individual pieces. Reserve in an airtight container until ready to serve.
POPCORN POWDER:
Place the popcorn, sugar, and salt in a blender and turn the blender on. Use a small ladle to carefully push the popcorn down into the blades. Blend on high for about 1 minute. Remove the powder from the blender top and strain it through a small colander to remove the hulls. Reserve the powder in an airtight container until ready to serve.
EDIBLE “TEMPORARY TATTOO”:
Print 6 small pictures of a baseball on an edible sheet of paper. Grind the freeze-dried cherries, sugar, and salt in a spice grinder to a fine powder. Lay a piece of parchment on a work surface and place the edible pictures, image side down, on the parchment paper.
Steam the paper with a handheld steamer or brush the back of the paper lightly with boiling water to soften the top layer and make it sticky. Use a small strainer to dust the cherry-flavored powder on the back of the paper. Put another sheet of parchment on top of the seasoned paper and set a cutting board on top of the parchment to press the paper. Once the paper is dry, 20 to 30 minutes, use a paper cutter or sharp knife to cut out the pictures into individual “Temporary Tattoos.” Reserve in an airtight container until ready to serve.
QUAIL:
Season the quail with salt and let cure for 10 minutes. Pat the quail dry with a paper towel. Put the canola oil in a large sauté pan set over high heat. When the oil is hot and has just begun to smoke, put the quail in the pan, breast side down, and use a spoon to press the skin flat so that it crisps evenly. Sear for 2 to 3 minutes, until the skin is golden brown. Flip over and add the butter. Use a large spoon to baste the quail with the melted butter for 1 minute. Remove the quail from the pan and let rest in a warm spot for at least 5 minutes. Slice each quail into 8 pieces and keep warm.
TO FINISH:
Put 40 grams of Caramel Apple Puree on each plate in a dollop. Set the tip of a spoon in the puree and drag it across the plate in a line to make a swoosh. Put 10 grams of Popcorn Powder on the plate. Put 15 grams of Candied Peanuts on the Popcorn Powder. Set the “Temporary Tattoo” on top of the Popcorn Powder. Arrange 4 slices of Quail on top of the apple puree. Repeat with the 5 remaining plates and serve immediately.
