Here is a recipe I found in Michael Jackson's Beer Companion.
Jets-De-Houblone
Serves 4
14oz/1 3/4 cups hop shoots
pinch of salt
juice of half a lemon
4 tablespoons heavy cream
4 eggs
croutons and parsley, to garnish
For the Mousseline Sauce:
2 egg yolks
salt, freshly ground pepper
7oz./1 3/4 sticks butter, clarified
wash hop shoot, and trim off hard tips,
boil in water, salt, and lemon juice until tender ,
Drain; Divide into four plates, and pour cream over each plate,
place in oven while you prepare the eggs
[U]Eggs[/U
poach eggs lightly, and keep warm in a bowl of hot water
Sauce: whisk egg yolks,salt,pepper,drops of cold water over low heat, until frothy. If the eggs become too hot they will curdle; to prevent this happening, remove from heat time to time-but keep whisking.
Gradually add the clarified butter(about 1/2 cup after clarified), whisking continuously until the sauce is thickened and mousse-like.
Add drops of lemon juice and check the seasoning,
Pour over the eggs on their hop shoots
garnish with croutons and a sprig of parsley.
This brew should be served with a variety of hoppy pail ales.
A recipe from chef Stefaan Coutteny, at the hommelhof, in Watou
I'm planning on making this as soon as my second year hop shoot get big enough. Right now they are sprouting at least a dozen per plant. with 11 total, i think i should have enough for this households appetite.
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