Guyana Buttercup Squash Nectar with Vanilla Spiced Rum, Açai Berries and Fromage Blanc
“Floating on the Amazon River in an old wooden sailboat, I arrived at the hot, humid and rainy city of Manaus,” says Chef Bernard Guillas. “Feeling under the weather, my guide took me to the medicine man, who gave me a bowl of purple açai berry juice.
“For centuries, indigenous Indian tribes in the Amazon River basin have used the berry, a rainforest fruit known for its healing powers. Traditionally, fresh açai berry clusters are crushed to make wine.
“For sipping, I prefer to infuse a bottle of white rum with a cup of dried açai berries, 1/2 cup cacao nibs, 1 tablespoon black peppercorns and 1 split vanilla bean. Refrigerated for three months, this makes the sexiest potion.”
Serves 6
Squash Nectar
2 3-pound buttercup squash, halved, seeded
2 tablespoons brown sugar
2 tablespoons unsalted butter
1/2 cup minced shallots
1/8 teaspoon each ground cinnamon, clove, nutmeg, cayenne pepper
1 cup dry vermouth
2 quarts vegetable stock
1 stalk lemongrass, split
2 tablespoons maple syrup
1 teaspoon grated fresh ginger
1/4 cup heavy cream
Sea salt and freshly ground white pepper, to taste
1. Preheat oven to 350°. Place squash on baking sheet, cut side up. Sprinkle flesh with brown sugar. Bake 35 minutes or until tender. Remove from oven. Cool. Scoop flesh from shell. Set aside.
2. Melt butter in large pot over medium heat. Add shallots. Cook 2 minutes without browning, stirring often.
3. Add cinnamon, clove, nutmeg and cayenne pepper. Cook 1 minute, stirring often. Pour in vermouth. Bring to simmer. Add squash, stock and lemongrass. Simmer 25 minutes. Discard lemongrass.
4. Puree soup in blender until smooth. Strain through sieve into pot. Whisk in maple syrup, ginger and cream.
5. Bring back to simmer. Season with salt and pepper.
Presentation
6 teaspoons fromage blanc
1/4 cup açai berries
1/4 cup apple juice
3 tablespoons vanilla spiced rum
6 sprigs chervil
In small bowl, soak açai berries in apple juice for 10 minutes. Ladle nectar into warm soup cup. Drizzle with spiced rum. Spoon fromage blanc in center. Garnish with açai berries and chervil.
Marine Room Chefs Bernard Guillas and Ron Oliver are co-authors of the cookbook Flying Pans: Two Chefs, One World.
Guyana Buttercup Squash Nectar with Vanilla Spiced Rum, Açai Berries and Fromage Blanc