Candied Horsetails

Candied Horsetails: An Intriguing Addition to our 1st course(It will be 4 kinds of snacks on a plate)

When it comes to unusual foods, candied horsetails might be the epitome of unconventional. But despite their strange appearance, they offer a unique and delicious experience for those who dare to try.

I will collaborate with Folke restaurant for an event, and I knew I wanted to introduce this dish to their menu. But let me tell you, making candied horsetails was not an easy feat.

First, I had to clean and branch the horsetails. Then, I tried cooking them in a soy sauce caramel, but the water from the horsetails made the caramel thinner and stickier than I wanted. I also realized that they needed extra flavors to balance their unique taste.

So, I tried dehydrating them overnight, which not only enhanced their flavor but also made them easier to cook.(Double win, yay)

However, I could only candy about 10 pieces at a time because the horsetails are quite fragile. In total, I made around 130-140 pieces.Took me a few hours.

Once I candied them, I coated them with rose sugar, which added a floral acidity that perfectly complemented the horsetail. After air-drying them for a few days, they were ready to serve.

The result was an intriguing, imperfect yet perfect dish that offered layers of flavors. And while it might not be for everyone, it’s certainly an experience that food enthusiasts should try at least once.

If you're interested in trying out new and exciting dishes, be sure to join us at the collaboration event with Folke restaurant. Along with candied horsetails, you'll be able to enjoy a variety of deliciously cooked seasonal vegetables and plants.

In conclusion, candied horsetails are a unique and unconventional addition to any plate. Don't let their strange appearance fool you – their flavors and textures will surprise and delight you. So, go ahead and try something new – you might just discover your next favorite dish.

About the event information, ticket link is here.

Trick, or…Dinner

Finalizing the menu ideas for my event on 18th October.

Today is a test for a snack. Planning to make a “black tart”.

My experiment went well. I was originally thinking to make it very thin crusts but, it looks neat and ancient when I made thicker crust with unfinished touch of shapes. It is perfect for my theme.

The dough is made with activated charcoal, Canadian ancient grain red fife flour from Flourist.

The filling is made with local potato with truffle flavour, chestnuts, vegan caviar.

Vegan farm to table dinner vol.11 at Burdock and co “Nightmare before halloween” tickets link is here.

Vegan farm to table dinner vol.11 at Burdock & co

Maest food presents - Vegan farm to table dinner vol.11 at Burdock & co.

October 18th. Full 3 course and a snack. The ticket price is including a glass of wine or soft drink. Tickets and details are here.

Introducing one of the course.

Zucchini roulade with lentil pate.

Roulade is a French dish, usually a rolled shape meal made with meat or pastry. This one is without meat, rolled with zucchini and pate.

The pate is made with lentil and with some umami improving Japanese ingredients.

Zucchini is marinated with sage oil. Will serve with sliced pine mushrooms.The photo is oyster mushrooms since I am asking forager to get pine mushrooms.It is still early for this year.

The sauces are exciting too.

Miso mole. Mole sauce made with white miso, cacao butter and other ingredients. Flavourful mildly spicy sauce.

Quince and yuzu sauce. Quince are cooked with Mexican mint, the details are here.

For the side, seasonal local vegetables and sourdough.