Anyone know of some good intermezzo recipes?

I am looking for a good intermezzo recipe or idea for both a far eastern formal dinner, and one that would go more along the lines of European/American cuisine.

[m brown]

for the far eastern try:
lemon and cardamon seed sorbet
fresh mint, lemon and cardamon seed
saffron, citrus.
celantro, lime

others try:
ginger, lime
kaffir lime leaf
meyer lemon
lime with taquila
lime with cayanne pepper
orange with orange flower water
lemon with rose water
fresh mints
champagne
citron


[This message has been edited by m brown (edited April 04, 2000).]

Thanks for the ideas m_brown! Does anyone know of anyother good ideas for the American/European cuisines?

Stephen

[WealthyChef]

Hey fellow culinarian,
Here is an intermezzo I came up with just last week for my restaurant. I feel it incorporates European and American well. It is a Tiny orange tulip (the french cookie not the flower) cone filled with lemonaid foam and poppy seeds (sprinkles). Use a basic tulip batter recipe with the grated zest of 4 oranges and cut a circle out of a manilla folder or a fish tote lid. Spread the batter evenly over the circle and bake on a silpat or parchment paper on 325* for about 3 minutes. The cookie is pliable for about 3-5 seconds once removed from the warm tray. Either manipulate it with your hands or wrap around a pastry tip to form a cone with a nice high back to hold the foam.
For the foam take any variety of lemonaid, I used pink for it's color and novelty, and warm it in a saucepan. For 1 quart use 15-20 gelatine sheets. If you use powder you'll have to figure it out. When the mixture is hot add the gelatine and a little (1/2 cup) milk can help. Place the mix in a foamer and chill to sett for 2 hours.
(If you don't have a foamer you can use a small hand blender, but the hassel isn't worth it. If you invest in a foamer you will find that you can't live without it. You can foam ANYTHING.)
Place the tip of the foamer in the tiny cone and fill it up. Add poppy seeds as makeshift sprinkles. This intermezzo combines lemon and orange zest to cleanse the palate well and is really cool.
If you don't have a foamer you can use a lemon granite' or lemon sorbet. I have also used granny smith apple sorbet.
Sorry for the long response - hope it works well for you. Hit me up some time to trade ideas.

Rich Cook

[panini]

I like Mbrowns ideas, I myself prefer when using herbs of this nature to use more of a granite. jusy my 2cents