Blossom Tempura Club

Blossom Tempura Club
24 servings


Ingredients Weights Measures
Emulsion Mixture
pasteurized egg yolks 2 oz. 4 each
water - 4 tsp.
extra virgin olive oil 32 fl oz 1 qt.
GREY POUPON Classic Dijon Mustard 1 lb. + 2 oz. 2 cups
lemon zest - 2 tsp.
sea salt - to taste
ground black pepper - to taste
Tempura Beer-Battered Blossoms
flour 8 oz. 1 cup
cold beer 8 fl oz 1 cup
edible flowers - 48 each
sea salt - to taste
ground black pepper - to taste
Grilled Meats
pork bellies, cut into 3-oz slices (1/4-inch thick) 4.5 lb. 24 slices
boneless beef rib-eye steak, cut into 1/8-inch-thick slices 2 lb. 24 slices
sea salt - to taste
ground black pepper - to taste
unsalted butter, melted 12 oz. 1-1/2 cups
brioche bread, cut into 3/4-inch-thick slices, then cut into 4-inch rounds 2.25 lb. 24 rounds
tomatoes, each cut into 6 slices 1.25 lb. 4 each
yellow onions, each cut into 12 slices 1 lb. 2 each
red leaf lettuce 7 oz. 24 leaves


EMULSION Mixture: Whisk yolks and water in medium bowl until well blended. Gradually add oil, whisking constantly until mixture forms emulsion. Whisk in remaining ingredients. Refrigerate until ready to use.

TEMPURA Beer-Battered Blossoms: Whisk flour, beer and salt and pepper until well blended. Dip flowers, 1 at a time, in batter; shake gently to remove excess batter. Deep fry, in batches, in 350ºF oil 30 sec. to 1 min. or until golden brown.

FOR each serving: Season 1 pork belly slice and 1 steak slice with salt and pepper. Grill until pork is golden brown and steak is cooked to medium doneness (160ºF), turning occasionally. Set aside.

BRUSH 1 Tbsp. butter evenly onto both sides of 1 bread round. Toast on heated griddle, turning once. Spread toast with 2 tsp. Emulsion Mixture; top with 1 each onion slice and lettuce leaf. Drizzle with additional 2 tsp. Emulsion Mixture; top with 1 steak slice, 1 tomato slice, 2 tsp. Emulsion Mixture, 1 halved pork belly slice, 1 Tempura Beer-Battered Blossom and 2 tsp. Emulsion Mixture. Place on serving plate; drizzle plate with about 1 Tbsp. Emulsion Mixture.

Kraft Kitchens Tips

Prepare using different breads, such as rye, sourdough or pumpernickel.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.