Blossom Tempura Club

Blossom Tempura Club
24 servings


Ingredients Weights Measures
Emulsion Mixture
pasteurized egg yolks - -
water - -
extra virgin olive oil - -
GREY POUPON Classic Dijon Mustard - -
lemon zest - -
sea salt - -
ground black pepper - -
Tempura Beer-Battered Blossoms
flour - -
cold beer - -
edible flowers - -
sea salt - -
ground black pepper - -
Grilled Meats
pork bellies, cut into 3-oz slices (1/4-inch thick) - -
boneless beef rib-eye steak, cut into 1/8-inch-thick slices - -
sea salt - -
ground black pepper - -
unsalted butter, melted - -
brioche bread, cut into 3/4-inch-thick slices, then cut into 4-inch rounds - -
tomatoes, each cut into 6 slices - -
yellow onions, each cut into 12 slices - -
red leaf lettuce - -


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.
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