Where There’s Smoke There’s Fire: Musings on the Nature of Fire and the Smell of Smoke

fire-917411_1280

I’ve had an interesting week and the smell of smoke has played a starring role. As the saying goes, “where there’s smoke there’s fire”, and this week there was indeed a fire, a 1,200 hectare fire (3000 acres) in fact, quite close to our house in rural Victoria. On a 39 degree, windy day, with grass and foliage as dry as tinder at the end of an El Niño summer, we watched a terrifying bushfire start in the nearby mountains and get out of control very quickly. Our adrenal glands were exhausted from the panic of that day and we are still recovering from the stressful evacuation that we chose to undertake. Though the fire was 18 kilometres away, across the dry grassy paddocks, fire can move at a speed of 60 kilometres an hour in the right conditions (trust me, it was the right conditions), and with the strong wind shifting to fan the fire our way, there was no way we were going to take any chances. We left.

Continue reading

Advertisements

At the Intersection of Taste and Smell: Aftelier Perfumes’ Cepes and Tuberose

LIQ-QOZ-CepesTuberose-2

Cepes and Tuberose by Aftelier Perfumes. Photo courtesy of http://www.aftelier.com

Today I’m exploring an iconic fragrance – Cepes and Tuberose – created by natural perfumer Mandy Aftel of Aftelier Perfumes, an indie outfit from Berkeley, California. Regular readers of this blog will remember my series of reviews of Aftelier’s Chef’s Essences. The creative experiments I undertook in the kitchen while working with these edible essential oils fostered a new interest in the relationship between taste, aroma, and flavour. As Cepes and Tuberose contains an unusual mixture of ingredients from the realms of both food and fragrance, it is an especially appealing creation for me to ponder, explore, and review.

Cèpes

Boletus_edulis_var._grandedulis_27911

Boletus edulis – cèpes mushroom

Cèpes (boletus edulis), as it is known in France, is a mushroom that grows naturally in the Northern Hemisphere. I know it by its Italian name, porcini, due to the considerable culinary influence of the large Italian community here in Australia. While porcini/cèpes mushrooms don’t grow here naturally, they are available at Italian grocery stores and gourmet food outlets, and are most often sold dried or preserved in cute mushroom-shaped jars. They have a pungent and intense flavour and aroma, somewhat like that of the Japanese shiitake mushroom.

Apart from eating these mushrooms occasionally in risotto, I was lucky enough to smell cèpes absolute at a gathering at Fleurage Perfume Atelier in Melbourne last year. Perfumer Emma Leah of Fleurage hosted a meetup for an avid group of fragrance enthusiasts to talk about her perfume making practice and to share with us some of the wonderful ingredients that she works with. Of the many rare and unusual ingredients that were passed around that night, cèpes surprised and impressed us the most. It smelt mushroomy, earthy, intensely fungal and yeasty, and somewhat like the iconic Australian spread Vegemite, which is made from brewers yeast, a by-product from beer production. For those who haven’t tasted Vegemite, it’s similar to Marmite and Promite, but with more kick, less sweetness, and more salt. For those who haven’t tried Marmite or Promite either, Wikipedia describes Vegemite as “salty, slightly bitter, malty, and rich in umami – similar to beef bouillon.”

Tuberose

Tuberose (polianthes tuberosa), a bulb that produces white, flamboyantly fragrant flowers, grows best in warm and tropical climates. It blooms at night and is native to Mexico. Tuberose is a very popular note in feminine scents and is both heady and sweet. It is notorious for containing indole, a chemical compound that is present in many of the popular and pleasant white flowers used in perfumery, including jasmine, gardenia and orange blossom. Indole also features in less pleasant aromas including halitosis, the smell of faeces and mothballs. It is also produced during the decomposition of corpses. Due to the presence of indole in mothballs, to me, anything containing indole (including tuberose) smells quite cool and camphoraceous, stale, and a touch medicinal.

Some say that the bodily associations and characteristics of indole lend animalic, even sexual qualities to a fragrance, which can be utilised by the wearer to allure and attract. It must be mentioned that most wearers of perfume (other than enthusiasts, critics and perfumers) are probably not aware of indole as a discrete smell, nor its unpleasant associations, but probably do notice that the compound adds a certain “je ne sais quoi” to the fragrance. I feel that these animalic aspects may be detected more at a subconscious level by the average wearer. As indole is but one constituent of a perfume ingredient, its effect is usually fairly subtle, unless the wearer has a particular aversion to the smell, or if it is overused in a fragrance.

I’m not a huge fan of indole, so tuberose has been a problematic ingredient for me in the past. I used to flat-out loathe the ingredient. Now I believe this was probably due to some unfortunate experiences smelling tuberose-heavy fragrances that emphasised the indole and intense headiness of the flower to the extent that these aspects overpowered everything else. Now that I’ve had more experience smelling this note in a greater number of perfumes, I can say that I find the smell of tuberose to be more complex and varied, not always overtly indolic, and at times even hard to detect. Histoires de Parfums’ Tubéreuse 1 and Tubéreuse 3, for example, use tuberose in the background (despite their names suggesting otherwise!), to sweeten rather than overwhelm the other ingredients in the fragrance.

Aftelier Perfumes’ Cepes and Tuberose

Mandy Aftel’s Cepes and Tuberose has not one, but two starring ingredients, and they take on an equal role in this fragrance. As one starring ingredient – cèpes – is primarily associated with food, and the other – tuberose – with fragrance, this perfume is received by the brain in a curious and interesting way: do I eat this, or do I smell it? But we have come a long way from simply associating smells with either the realm of food or the realm of fragrance exclusively. Gourmand fragrances featuring the aromas of edible ingredients have flourished for decades now: notes such as vanilla, chocolate and fruit are commonly found in mass-produced fragrances, proving that they are indeed suitable and popular to wear in fragrance. Mandy Aftel expands the notion of what a gourmand can be with Cepes and Tuberose, demonstrating that food ingredients such as the savoury, fungal cèpes can be used as valuable and interesting fragrance ingredients too.

So, food has made its way into our fragrances, and the converse of this also applies: we can eat a range of perfume ingredients, including frankincense, fir, Peru balsam and ylang ylang, to name but a few. Mandy has been instrumental in helping us conceive of perfume ingredients as being edible. Her book Aroma: The Magic of Essential Oils in Foods and Fragrance, written in conjunction with chef Daniel Patterson, is a study of essential oils and how they can be used in both cooking and fragranced products. Her partnership with Patterson led to the creation of Aftelier Perfumes’ Chef’s Essences, a comprehensive range of essential oils, absolutes and isolates that can be used to flavour food. I experimented with and wrote about a number of the Chef’s Essences earlier this year and they were a joy to work with. What I enjoyed most was how the essences seemed to straddle the realms of flavour and aroma, while at the same time highlighting the complex interrelationship between them. As aroma accounts for approximately 80% of our perception of flavour (aroma + taste = flavour), our sense of smell is incredibly important in how we experience food.

Naturally, having such an interest in Mandy’s Chef’s Essences, and as a perfume enthusiast, Cepes and Tuberose jumped out at me as a must-try from the lovely box of samples that Mandy generously sent me a few months ago. My review is of the Eau de Parfum strength.

So – how does Cepes and Tuberose smell?

Sweet and savoury, rosy and floral, ever-so-slightly salty. The tuberose is lightly indolic, but in this context I like it. It adds a medicinal edge to the otherwise lush and rounded composition. The cèpes is yeasty, rich and earthy. It does smell edible, but this is balanced out by the rich floral tuberose. Both key ingredients hint at the animalic: the earthy and almost meaty smell of the cèpes and the noticeable, yet not overt bodily associations of the indole in the tuberose. The two main ingredients are equal players in this perfume story, with neither dominating. Other notes in this composition support the starring duo: rosewood (bois de rose), rose and benzoin. The rose used here reminds me of the culinary rosewater used in Turkish Delight; it emphasises the sweetness of the tuberose, while the benzoin adds a creaminess and solidity to the fragrance. Overall, Cepes and Tuberose is quite an edible concoction; several of the notes listed are also regularly used in cooking or as flavours, or smell like food ingredients: benzoin (which smells like vanilla), rose, and of course cèpes.

Cepes and Tuberose is an uncommon and daring perfume that traverses the realms of food and fragrance and in doing so breaks down boundaries of perception. The two starring “Odd Couple” ingredients of cèpes and tuberose combine surprisingly well: they contrast with and complement one another in a way that is unique and interesting to the nose. Perfume enthusiasts should give this a try to experience the unusual marriage of ingredients, but Cepes and Tuberose is also suitable for lovers of white florals and gourmands, due to the fascinating foody-floral mixture of the composition.


Cepes and Tuberose can be purchased directly from the Aftelier website, in a range of concentrations and sizes, including pure parfum and sample sizes. Prices range from $6 to $300USD.

I tried the Eau de Parfum sample, courtesy of Mandy Aftel. I wish to extend my warmest thanks to Mandy for providing my sample.

Aftelier Perfumes’ Chef’s Essences Review, Part Six: Coriander Leaf

ChefsEssencesAndSprays

Some of the Chef’s Essences and Chef’s Essence Sprays from Aftelier Perfumes. Photo credit: Mandy Aftel/Aftelier Perfumes

Previous Aftelier Perfumes’ Chef’s Essences Reviews

A couple of months ago I published three posts about Aftelier’s Chef’s Essences, which included an extensive introduction to the flavour essences, a brief review of perfumer Mandy Aftel and chef Daniel Patterson’s book Aroma (which inspired the development of the Chef’s Essences range), and a survey of my experiences using four of the Chef’s Essence Sprays: Litsea Cubeba, Black Pepper, Sarsaparilla and Violet (Alpha Ionone).

You can read my longer introduction to the flavour essences and about Aroma, as well as my experiences using Litsea Cubeba and Black Pepper in this blog post. You can read about how I used Sarsaparilla by clicking this link, and if the idea of cooking with Violet takes your fancy, click here.

A few days ago I reviewed Frankincense Chef’s Essence and earlier last week I reviewed the Magnolia Flower Chef’s Essence. These were both fascinating, “perfumey” flavours to work with and I found it creatively challenging to come up with uses and recipes for them. I think I discovered some winners though: I used them both in tea and created a lovely orange frankincense cake and a baked magnolia and honey custard, amongst other things. Click on the links to find out more.

If you don’t have time to read these previous posts, please do read on, as I give a brief introduction to the Chef’s Essences below. Today’s post focuses on the Coriander Leaf Chef’s Essence Spray. Scroll down to read my review of this essence and to find some suggestions for use and recipes.

What are Chef’s Essences®?

Put simply, Aftelier Perfumes’ Chef’s Essences are essential oils, natural isolates, resins and absolutes that can be used to flavour food and drinks. They allow the creation of magical, multi-dimensional, heightened and brand new flavour experiences. They seem high-tech, almost Willy-Wonka-esque, like something from the future, space-age. And yet, they are all based on natural ingredients. One or two sprays or drops of these essences will transform your food or drink into an experience like no other. Known flavours become dramatically intensified, others display flavour nuances and characteristics that you haven’t noticed before in the raw ingredient, and new flavour experiences become possible. Have you ever eaten Fir Needle or Tolu Balsam? I haven’t, and I know I want to experience these ingredients, not just as smells (which is how they are most commonly used and encountered), but as flavours too.

Chef’s Essences come in both concentrated form (5ml bottles with a dropper cap) and in spray form (30ml), in which the essential oils and natural isolates are diluted with organic grain alcohol. There are 17 Chef’s Essence Sprays to choose from and 54 Chef’s Essences in concentrated form. All of them can be purchased from the Aftelier Perfumes website. The sprays are very versatile and easy to use as they can be added both during and after cooking, to complete a dish.

I recently interviewed Mandy Aftel for my Thirteen Thoughts: Perfumer Interview Series, and we had some email chats back and forth at the time. In one of these emails I expressed an interest in writing a piece about Mandy’s Chef’s Essences. As Perfume Polytechnic is all about smell (not just perfume), and as this blog has explored phenomena such as synaesthesia, I thought this would be a very suitable and interesting topic for my readers. Mandy very generously offered to send me some samples of some of the Chef’s Essences Sprays. My Chef’s Essence Spray samples arrived beautifully packaged with a handwritten note from Mandy with some suggestions for use.

Chef's Essences

Mandy’s gorgeous parcel, along with a handwritten card containing some suggestions on how to use the Chef’s Essence Sprays.

When I first used the Chef’s Essences sprays I was struck instantly by how much more intense the aroma of my food had become. Particularly when sprayed onto something just before eating it, I experienced the sense of a strong and beautiful aroma hitting my nostrils first, followed by the taste of the essence as I ate the food. That two-part sensation: smell, then taste (combining to form flavour), is not something I really notice much when I eat food generally, so I think that the Chef’s Essences really highlight and intensify the aroma component of eating, almost as a separate and discreet thing. I noticed that my eating also became more mindful and I ate with more care and took more time to savour the smell, taste and flavour of each Essence. Each mouthful was a heightened, sensual, novel, intensified flavour experience.

Chef’s Essences Coriander Leaf Spray

CHEF-SPRAY-CorianderLeaf-2

Coriander Leaf Chef’s Essence Spray – photo courtesy Mandy Aftel/Aftelier Perfumes

In Part Six today I will focus on Coriander Leaf Chef’s Essence Spray. As coriander is used widely in cooking, I like to think of this spray as a great replacement for the fresh herb, which isn’t always possible to get (depending on the season, or your location) or affordable. I’ve also had trouble growing my own coriander – it always bolts to seed much too quickly.

With this in mind, I’ve chosen to approach using this essence in a more practical way. I’ll provide some suggestions for use below, and also a couple of simple recipes.

This chef’s essence comes in both spray and dropper versions, and Mandy sent me a sample of the spray. If you’ve got the dropper version at home, please note that there is a ratio of approximately 3-5 sprays per drop of essence, and adjust the recipes accordingly, and also according to your personal taste!

You can use this essence anywhere that you would use fresh coriander. In terms of cuisines that use coriander, this includes Mexican, Thai, Vietnamese, Indian, and Moroccan, to name but a few. This sharp, green, fresh herb is unlike any other, and Aftelier’s Chef’s Essence is a great replacement if you can’t get it fresh. It tastes quite like the original herb, but a little sweeter to my taste buds.

Mandy suggested pairing the coriander with citrus, and I tried it with both lemon and lime, which complimented the sharpness of the coriander flavour, which also has a slightly citrussy quality.

General Use Suggestions

Add Coriander Chef’s Essence Spray to guacamole or baba ganoush, try it on tacos and use it to dress chilli beans or Moroccan tagines before serving. Add a spray or two to margaritas, or to a glass of gin and tonic, instead of a slice of lemon.

How I Used Coriander Chef’s Essence Spray

Nasi Goreng

I sprayed 3-4 sprays of Chef’s Essence Coriander Leaf Spray to a bowl of Nasi Goreng, which is Indonesian fried rice, and added a squeeze of lemon. The two ingredients elevated the dish from simply tasty to delicious.

On Vanilla Ice Cream

This is one of the most unusual pairings I can imagine, but it’s sublime. Just remember to go easy with the coriander, as you can end up with a bitter taste if you use too much. Just one tiny spray onto a bowl of ice cream is all you need, and either wait a few minutes for the essence to meld with the ice cream, or stir it through to mix the flavour in. The sharp green herbal flavour contrasts with the creaminess of the vanilla ice cream and the sweetness of the ice cream in turn enhances the natural sweetness of the herb.

Simple Salad Dressing With Coriander and Lime

coriander_salad_dressing

Salad dressed with Coriander Chef’s Essence and Lime

This is so simple, it’s hardly a recipe at all. Dress a simple salad of greens, avocado and tomato with a drizzle of olive oil, a generous squeeze of lime juice, 2-3 sprays of Coriander Chef’s Essence Spray, and some salt and pepper. Toss to combine. So fresh and delicious!

Sweet Potato Wedges with Coriander Aioli

sweet_potato

Sweet Potato Wedges (Photo credit: Stacy Spensley https://www.flickr.com/photos/notahipster/3001628444/in/photostream/ Creative Commons License 2.0)

I based this delicious recipe on the Homemade Mayonnaise recipe from Molly Katzen’s classic Moosewood Cookbook. I changed a few ingredients to make this into a coriander flavoured aioli. This is fabulous with sweet potato wedges, regular potato wedges or chips, and also as a dip for any steamed vegetable, Provençale style. I first tried aioli in Avignon in 1999, served with a plate of simple, steamed and boiled vegetables, whilst sitting in a small restaurant near the Papal Palace. I always think fondly of that meal whenever I eat aioli.

Ingredients
(Serves 3-4 as a side dish, or two as a large snack, with plenty of aioli for leftovers)

For the aioli:
1 large egg
3 tablespoons white vinegar
2 small cloves raw garlic, crushed
1 teaspoon sea salt flakes
1 1/4 cups oil (canola or olive)
20-25 sprays Coriander Chef’s Essence (approx. 6-8 drops, if you’re using the essence with the dropper bottle)

For the sweet potato wedges:
750g sweet potato, cut into wedges
olive oil to drizzle
sea salt flakes and pepper

Method

Preheat the oven to 180º celsius. Wash and cut the sweet potato into wedges, leaving the skin on. Place on a baking tray lined with non-stick paper, drizzle with oil and sprinkle over salt and pepper. Toss and turn the wedges with your fingers to coat them in the oil. Place in the oven for about 20 minutes, but check to see if they need turning every 10-15 minutes or so. At the 20 minute mark, turn the oven up to 200º celsius and cook for a remaining 20 minutes, or until well cooked and nicely caramelised all over.

Place egg, salt, vinegar, 2 tablespoons of the oil and crushed garlic into a tall measuring jug (one that holds 4 cups is a good size). Using a hand-held blender, process for a few seconds. Now, keeping the motor of the blender running, slowly drizzle in the remaining oil, and blend until the aioli thickens and all the oil is incorporated. Add the Coriander Chef’s Essence and stir in thoroughly with a spatula. Use the spatula to scrape the aioli out into a bowl for serving.

Pile the wedges onto a plate, dip into the aioli and enjoy. Magic!

This is enough aioli for several meals, as it is very rich! You can serve the leftover aioli with steamed vegetables, more wedges, or spread it on sandwiches.

Consume the aioli within a few days as this recipe uses raw egg.

Note: if you don’t have a hand-held blender, a food processor or regular blender will do the trick just as well. This is a foolproof aioli – I’ve never had a problem with this recipe in the 20+ years I’ve been making it!


I hope you’ve enjoyed Part Six of my review of Aftelier Perfumes’ Chef’s Essences. Have you tried any of the range? If so, please let me know in the comments box below which ones you’ve tried and how you used them. I would love to hear about your experiences!

You can buy Coriander Leaf Chef’s Essence Spray here. You can peruse and purchase the rest of the Chef’s Essences and Sprays online at the Aftelier Perfumes website. The website also has suggestions on how to use the various flavours, as does the Aftelier Perfumes Pinterest account.

Acknowledgements

Warmest thanks to Mandy Aftel for providing me with generous samples of seven Chef’s Essences to sample and review over the last few months. It’s been such a fun creative challenge for me!

Aftelier Perfumes’ Chef’s Essences Review, Part Five: Frankincense

ChefsEssencesAndSprays

Some of the Chef’s Essences and Chef’s Essence Sprays from Aftelier Perfumes. Photo credit: Mandy Aftel/Aftelier Perfumes

Previous Aftelier Perfumes’ Chef’s Essences Reviews

A couple of months ago I published three posts about Aftelier’s Chef’s Essences, which included an extensive introduction to the flavour essences, a brief review of perfumer Mandy Aftel and chef Daniel Patterson’s book Aroma (which inspired the development of the Chef’s Essences range), and a survey of my experiences using four of the Chef’s Essence Sprays: Litsea Cubeba, Black Pepper, Sarsaparilla and Violet (Alpha Ionone).

You can read my longer introduction to the flavour essences and about Aroma, as well as my experiences using Litsea Cubeba and Black Pepper in this blog post. You can read about how I used Sarsaparilla by clicking this link, and if the idea of cooking with Violet takes your fancy, click here.

In my last blog post I reviewed Magnolia Flower Chef’s Essence Spray, which was a very interesting floral note to work with. If you’d like to read about that and try some of the recipes I came up with, including Magnolia Gen Mai Cha tea and Magnolia and Honey Baked Custard, click here.

If you don’t have time to read these previous posts, please do read on, as I give a brief introduction to the Chef’s Essences below. Today’s post focuses on the Frankincense Chef’s Essence. Scroll down to read my review of this essence and to find several recipes using frankincense.

What are Chef’s Essences®?

Put simply, Aftelier Perfumes’ Chef’s Essences are essential oils, natural isolates, resins and absolutes that can be used to flavour food and drinks. They allow the creation of magical, multi-dimensional, heightened and brand new flavour experiences. They seem high-tech, almost Willy-Wonka-esque, like something from the future, space-age. And yet, they are all based on natural ingredients. One or two sprays or drops of these essences will transform your food or drink into an experience like no other. Known flavours become dramatically intensified, others display flavour nuances and characteristics that you haven’t noticed before in the raw ingredient, and new flavour experiences become possible. Have you ever eaten Fir Needle or Tolu Balsam? I haven’t, and I know I want to experience these ingredients, not just as smells (which is how they are most commonly used and encountered), but as flavours too.

Chef’s Essences come in both concentrated form (5ml bottles with a dropper cap) and in spray form (30ml), in which the essential oils and natural isolates are diluted with organic grain alcohol. There are 17 Chef’s Essence Sprays to choose from and 54 Chef’s Essences in concentrated form. All of them can be purchased from the Aftelier Perfumes website. The sprays are very versatile and easy to use as they can be added both during and after cooking, to complete a dish.

I recently interviewed Mandy Aftel for my Thirteen Thoughts: Perfumer Interview Series, and we had some email chats back and forth at the time. In one of these emails I expressed an interest in writing a piece about Mandy’s Chef’s Essences. As Perfume Polytechnic is all about smell (not just perfume), and as this blog has explored phenomena such as synaesthesia, I thought this would be a very suitable and interesting topic for my readers. Mandy very generously offered to send me some samples of some of the Chef’s Essences Sprays. My Chef’s Essence Spray samples arrived beautifully packaged with a handwritten note from Mandy with some suggestions for use.

Chef's Essences

Mandy’s gorgeous parcel, along with a handwritten card containing some suggestions on how to use the Chef’s Essence Sprays.

When I first used the Chef’s Essences sprays I was struck instantly by how much more intense the aroma of my food had become. Particularly when sprayed onto something just before eating it, I experienced the sense of a strong and beautiful aroma hitting my nostrils first, followed by the taste of the essence as I ate the food. That two-part sensation: smell, then taste (combining to form flavour), is not something I really notice much when I eat food generally, so I think that the Chef’s Essences really highlight and intensify the aroma component of eating, almost as a separate and discreet thing. I noticed that my eating also became more mindful and I ate with more care and took more time to savour the smell, taste and flavour of each Essence. Each mouthful was a heightened, sensual, novel, intensified flavour experience.

Chef’s Essences Frankincense Spray

Frankincense Chef's Essence by Aftelier Perfumes (Photo courtesy www.aftelier.com)

Frankincense Chef’s Essence by Aftelier Perfumes (Photo courtesy http://www.aftelier.com)

In Part Five today I will focus on Frankincense Chef’s Essence, which is a really interesting and unusual, “perfumey” flavour to work with. It took me a while to come up with some interesting uses and recipes as I have never eaten frankincense before and it is not widely used in cooking. Apparently it is used in Oman to flavour ice cream, and the smoke of the incense from a combination of aromatics – including frankincense – is used to flavour Kanom Kleeb Lumdual, a Thai cookie.

Despite its limited use in food and my unfamiliarity with it, as frankincense is one of my favourite perfume ingredients I couldn’t pass up the opportunity to try it. As I’m familiar with frankincense as a smell rather than a food ingredient, I tried to think like a perfumer, pondering which ingredients would combine well with frankincense in perfume, and then tried to base recipes on these combinations. Immediately I thought of citrus: frankincense always blends well with citrus in perfumes, so this gave me the idea to create a frankincense and orange cake.

I should mention here that Mandy Aftel made up my sample of the Frankincense as a spray, for ease of use, but currently the Frankincense is only available to order as an essence in a dropper bottle. I have provided instructions on how to use both the spray and the dropper bottle (and the relative quantities) in the recipes below.

How I Used Frankincense Chef’s Essence Spray

Frankincense Black Tea

Mandy suggested trying the Frankincense Chef’s Essence with tea, and it is divine! As a lover of tea I will be adding this regularly to my tea-drinking repertoire. The frankincense adds the most beautiful woody, resinous, pine-like flavour to the tea. It’s great with milk and sugar too.

To make two cups of Frankincense Tea

Place 1 1/2 – 2 teaspoons of black loose-leaf tea of your choice in a pot for two and spray two sprays (or use 1 drop of essence) of Frankincense Chef’s Essence onto the dry tea leaves. If you’re using the chef’s essence with the dropper bottle, give the leaves a thorough stir with a teaspoon to distribute the frankincense evenly. Now boil the kettle. This gives the frankincense a minute or two to infuse into the dry leaves. Fill the teapot and steep for 3-5 minutes for maximum flavour. Enjoy black or with milk and sugar.

I used T2’s Morning Red tea, which is a blend of Assam and Keemun teas and is quite a strong brew with a tiny hint of smoke.

Orange & Frankincense Almond Polenta Cake

orange and frankincense cake

Orange & Frankincense Almond Polenta Cake

As I wrote above, combining citrus with frankincense seemed like an obvious combination as these ingredients blend well in perfume. As with the tea, the piney, woody, resinous notes of the frankincense really come to the fore in this recipe and compliment the orange beautifully. I set about modifying a recipe from Sophie Dahl’s cookbook Miss Dahl’s Voluptuous Delights, and changed enough of the ingredients and flavourings that I think I can safely call this my own!

Ingredients
(Makes 10-12 slices)

100g butter, softened
225g raw (granulated) sugar
3 eggs
1 cup plain organic wheat flour
2 teaspoons baking powder
1/4 cup polenta
1 cup ground almonds (almond meal)
1/3 cup plain yogurt (thick, Greek-style or pot-set)
Juice and zest of 1 large orange
**20 sprays (or 5-6 drops) Frankincense Chef’s Essence (see note below **)

Method

Preheat the oven to 180º celcius/350º fahrenheit. Grease and line a 20cm baking tin with non-stick baking paper (I used a tin with a removable base).

Cream together the softened butter and sugar in a large mixing bowl, then add the eggs, one at a time, whisking them in. Sift the wheat flour and baking powder over the butter/egg/sugar mixture, add the polenta and almond meal, and stir it all together. Add the yogurt, orange juice and zest, and the Frankincense Chef’s Essence and stir to combine well.

Pour into the cake tin you prepared earlier and place in centre of the oven for about 40 minutes. Check at the 30-35 minute mark as this cake has a tendency to brown round the sides and on the bottom quickly. Don’t worry if it does brown as it helps create a lovely, slightly crunchy, caramelised “crust”. The cake is ready when it is firm and slightly golden on top and if you insert a skewer or knife into the middle, it should come out clean.

Remove the cake from the tin if you’ve used a tin with a removable base and pop it on to a cooling rack. Otherwise, let the cake sit in the tin for 5-10 minutes and then invert it onto a rack to cool.

This cake is delightful served warm with cream, and has a lovely texture from the tiny amount of polenta used, which adds a nice crunch and grit to it, while the almond meal and wheat flour result in a surprisingly light and fluffy cake.

**The frankincense in this cake is a delightful accompaniment to the orange, and I’ve used a moderate amount here so that it didn’t overwhelm the other flavours. If you’d like a more pronounced frankincense taste, spray 4 sprays of frankincense evenly over the top of the cake when it has just come out of the oven – this will add a lovely resinous layer of extra flavour to the top of the cake. The heat of the cake will help soak up the essence. Alternatively, you can add one spray per slice when you serve the cake. If you’re using the original dropper bottle instead and want a more pronounced flavour, add 1-2 more drops of frankincense to the batter before baking the cake.

Candied Almonds With Frankincense and Cinnamon

almonds1

Candied Almonds With Frankincense and Cinnamon

These are so yummy as an afternoon snack or even after dinner. They are not too sweet, and the salt counterbalances the sweetness. The cinnamon and the frankincense are an interesting match. I borrowed this recipe by Amy Johnson of She Wears Many Hats and altered the flavourings and quantities for my version below.

Ingredients
(makes enough to fill a medium size jar)

175g raw almonds
30ml honey (1/8 cup, or 2 tablespoons)
1/2 teaspoon ground cinnamon
1/2 – 3/4 teaspoon sea salt (I used Murray River salt flakes)
1 tablespoon muscovado or coconut sugar
20 sprays Frankincense Chef’s Essence (or 4-5 drops if you’re using the dropper bottle)

Method

Preheat the oven to 160º celsius/325º fahrenheit

Heat a non-stick frying pan to a medium heat on the stove. Add honey and cinnamon and heat until it melts and warms up. Stir. Tip in the almonds and stir to coat them. Remove from the heat, add the sugar and salt and stir again to combine. If you’re using the Frankincense Chef’s Essence in the dropper bottle, add it along with the sugar and salt and stir well. If you’re using a spray bottle of the Frankincense, wait until later before adding it (read on)…

Place almonds on a baking tray lined with non-stick baking paper. Try to spread them into a single layer so that they cook evenly. Cook for 13 minutes or so, checking at about the ten minute mark to make sure nothing is burning. Turn them if necessary.

Remove from the oven and cool for about 10 minutes on the tray. At this stage you’ll have to get your hands into the almonds to pull them off the baking paper and break up the clumps. They will be quite stuck together at this stage, but they are also easy to break apart, so don’t worry. If you’re using a spray version of the Frankincense, spray the still-warm almonds now with 20 sprays of the frankincense. Toss and stir the nuts quickly and well, so that the frankincense flavour infuses into the warm, toffee-coated nuts.

Allow the almonds to cool fully before eating them, for maximum crunch! These are addictive, so you might want to make a double batch.


I hope you’ve enjoyed Part Five of my review of Aftelier Perfumes’ Chef’s Essences. Have you tried any of the range? If so, please let me know in the comments box below which ones you’ve tried and how you used them. I would love to hear about your experiences!

You can buy Frankincense Chef’s Essence here. You can peruse and purchase the rest of the Chef’s Essences and Sprays online at the Aftelier Perfumes website. The website also has suggestions on how to use the various flavours, as does the Aftelier Perfumes Pinterest account.

Mandy Aftel also sells her own Frankincense Oolong tea at the Aftelier Website, for those of you who aren’t so keen to DIY!

Coming Soon…

A review of Aftelier Perfumes’ Chef’s Essences Coriander Leaf Spray, including a recipe for a delicious Coriander Aioli. Stay tuned or follow this blog so you don’t miss out!

Acknowledgements

Warmest thanks to Mandy Aftel for providing me with generous samples of the Chef’s Essences to sample and review.

Aftelier Perfumes’ Chef’s Essences Review, Part Four: Magnolia Flower

ChefsEssencesAndSprays

Some of the Chef’s Essences and Chef’s Essence Sprays from Aftelier Perfumes. Photo credit: Mandy Aftel/Aftelier Perfumes

Previous Aftelier Perfumes’ Chef’s Essences Reviews

A couple of months ago I published three posts about Aftelier’s Chef’s Essences, which included an extensive introduction to the flavour essences, a brief review of perfumer Mandy Aftel and chef Daniel Patterson’s book Aroma (which inspired the development of the Chef’s Essences range), and a survey of my experiences using four of the Chef’s Essence Sprays: Litsea Cubeba, Black Pepper, Sarsaparilla and Violet (Alpha Ionone).

You can read my longer introduction to the flavour essences and about Aroma, as well as my experiences using Litsea Cubeba and Black Pepper in this blog post. You can read about how I used Sarsaparilla by clicking this link, and if the idea of cooking with Violet takes your fancy, click here.

If you don’t have time to read these previous posts, do read on, as I give a brief introduction to the Chef’s Essences below. Today’s post focuses on the Magnolia Flower Chef’s Essence. Scroll down to read my review of this essence and to find several recipes using magnolia.

What are Chef’s Essences®?

Put simply, Aftelier Perfumes’ Chef’s Essences are essential oils, natural isolates, resins and absolutes that can be used to flavour food and drinks. They allow the creation of magical, multi-dimensional, heightened and brand new flavour experiences. They seem high-tech, almost Willy-Wonka-esque, like something from the future, space-age. And yet, they are all based on natural ingredients. One or two sprays or drops of these essences will transform your food or drink into an experience like no other. Known flavours become dramatically intensified, others display flavour nuances and characteristics that you haven’t noticed before in the raw ingredient, and new flavour experiences become possible. Have you ever eaten the following: Frankincense, Fir Needle and Tolu Balsam? I haven’t, and I know I want to experience these ingredients, not just as smells (which is how they are most commonly used and encountered), but as flavours too.

Chef’s Essences come in both concentrated form (5ml bottles with a dropper cap) and in spray form (30ml), in which the essential oils and natural isolates are diluted with organic grain alcohol. There are 17 Chef’s Essence Sprays to choose from and 54 Chef’s Essences in concentrated form. All of them can be purchased from the Aftelier Perfumes website. The sprays are very versatile and easy to use as they can be added both during and after cooking, to complete a dish.

I recently interviewed Mandy Aftel for my Thirteen Thoughts: Perfumer Interview Series, and we had some email chats back and forth at the time. In one of these emails I expressed an interest in writing a piece about Mandy’s Chef’s Essences. As Perfume Polytechnic is all about smell (not just perfume), and as this blog has explored phenomena such as synaesthesia, I thought this would be a very suitable and interesting topic for my readers. Mandy very generously offered to send me some samples of some of the Chef’s Essences Sprays. My Chef’s Essence Sprays samples arrived beautifully packaged with a hand written note from Mandy with some suggestions for use.

Chef's Essences

Mandy’s gorgeous parcel, along with a hand-written card containing some suggestions on how to use the Chef’s Essence Sprays.

When I first used the Chef’s Essences sprays I was struck instantly by how much more intense the aroma of my food had become. Particularly when sprayed onto something just before eating it, I experienced the sense of a strong and beautiful aroma hitting my nostrils first, followed by the taste of the essence as I ate the food. That two-part sensation: smell, then taste (combining to form flavour), is not something I really notice much when I eat food generally, so I think that the Chef’s Essences really highlight and intensify the aroma component of eating, almost as a separate and discreet thing. I noticed that my eating also became more mindful and I ate with more care and took more time to savour the smell, taste and flavour of each Essence. Each mouthful was a heightened, sensual, novel, intensified flavour experience.

Chef’s Essences Magnolia Flower Spray

CHEFS-Magnolia-2

Chef’s Essence Magnolia Flower (Photo courtesy of Aftelier Website: http://www.aftelier.com/Magnolia-Flower-Chef-s-Essence-Wild-Harvest-p/chefs-magnolia.htm)

In Part Four today I will focus on Magnolia Flower Chef’s Essence, a lovely floral flavour. I’ve never eaten magnolia before, and I’m not overly familiar with the smell of magnolia flowers. Mandy said that she finds magnolia shares much in common with jasmine, but is greener, and the Aftelier website states that it is a cross between the sharp, sometimes green and rosy scent of geranium and the heady/tropical ylang ylang. Smelling Aftelier’s Magnolia Chef’s essence, I detect the lush headiness of jasmine, but it’s a much sharper and less narcotic floral aroma.

Magnolia flowers are one of my favourites, as in South-Eastern Australia they herald the start of spring and warmer weather. I love how the sculptural blooms erupt from spare, leafless branches. In the Melbourne Botanic Gardens there is a dedicated Magnolia Garden, which boasts the most magnificent and huge blooms I’ve ever seen. The flower in the photo below was bigger than my head.

bigmagnolia

Giant magnolia flower

I should mention here that Mandy Aftel made up my sample of Magnolia as a spray, for ease of use, but currently the Magnolia is only available to order as an essence in a dropper bottle. I have provided instructions on how to use both the spray and the dropper bottle (and the quantities) in the recipes below.

How I Used Magnolia Chef’s Essence Spray

Magnolia Genmaicha Tea

Mandy suggested I try this essence with tea, and as it is similar to jasmine, I thought it would work well with green tea, which is a common pairing. We only had Genmaicha in the house – a blend of green tea and roasted brown rice grains, so I used that. The result was wonderful.

To make two cups of Magnolia Genmaicha Tea

Place 1 1/2 – 2 teaspoons of Genmaicha (or regular green tea leaves) in a pot for two and spray two sprays (or use 1 drop of essence) of Magnolia Chef’s Essence onto the dry tea leaves. If you’re using the chef’s essence with the dropper bottle, give the leaves a thorough stir with a teaspoon to distribute the magnolia evenly. Now boil the kettle. This gives the magnolia a minute or two to infuse into the dry leaves. Fill the teapot and steep for about 3 minutes. You can keep refilling the pot with fresh boiling water and enjoy another cup or two if you like as the leaves and flavour are strong enough to withstand multiple brews.

Magnolia & Honey Baked Custard

This is a simple baked custard that showcases the delicate, floral flavour of the magnolia essence. Honey is used as the sweetener for this custard. As honey is the end product of pollen harvested from flowers by bees, it is a very suitable accompaniment to the magnolia. You can make this as one large custard, as I did, or pour it into individual ramekins and adjust the cooking time accordingly.

Ingredients
(Makes 4-6 serves)

3 eggs
1/4 cup honey (I used Manuka Ti Tree, a local Australian honey with a medium-strong flavour)
2 cups scalded milk – semi-skim or full fat are both OK
nutmeg to sprinkle on top10-12 sprays Magnolia Chef’s Essence (or 2-3 drops if you’re using the dropper bottle)

Method

Preheat the oven to 160º celsius/325º fahrenheit.

Beat eggs in an oven proof dish or pudding basin to combine. Heat the milk in the microwave until hot but not quite boiling, or on the stove. Add honey to the scalded milk and very slowly pour the mixture into the eggs while stirring. If you add all the milk at once you risk curdling and partially cooking the eggs with the hot milk. Add the Magnolia Chef’s Essence and stir. Sprinkle a light layer of ground nutmeg on top of the custard.

Place the custard in a deep pan of hot water, so that the water reaches an inch or so up the sides of the custard dish. Bake in the oven for about 40 minutes. The cooked custard will be firm to the touch, yet still a little wobbly.

Eat on its own, hot or cold. As the flavours are so delicate and the custard is so creamy, it doesn’t need anything else to accompany it.

Consume within 2-3 days.

Magnolia Coconut Chia Pods

chia

Magnolia Coconut Chia Pods

This is another simple recipe. Chia is flavourless, and the chia pods are made using a very subtle base of coconut milk and banana, to allow the magnolia flavour to shine. It’s very healthy too, and is mostly sweetened with bananas, and a touch of maple syrup. Chia pods are great for afternoon snacks or dessert, or you could even eat them for breakfast.

Ingredients
(Makes 8 serves)

2/3 cup chia seeds (I used black, but you can use any kind)
400ml tin coconut cream or milk
1/2 tin (200ml) water
3 small ripe bananas, broken up into 3-4 pieces each
4-5 tablespoons maple syrup
1 teaspoon vanilla essence18 sprays Magnolia Flower Chef’s Essence (or about 5 drops if you’re using the dropper bottle)

The beauty with this recipe is that you can add and taste the flavourings (maple syrup, vanilla, magnolia) as you go, and add more if need be.

Method

Place all ingredients in a food processor and process until smooth. Taste to see if you’re happy with the flavourings and level of sweetness. Add more vanilla/magnolia/maple syrup if desired.

Spoon into ramekins, creme brulee or panacotta moulds, or small glasses. I used some panacotta moulds (6) and then spooned the rest into small tumblers. Cover with lids or plastic wrap.

Refrigerate for at least 2 hours before eating. The chia mixture will thicken and set in the fridge, forming a jelly-like texture. These are best eaten out of the container as they don’t set enough to unmould.

Consume within 4 days.


I hope you’ve enjoyed Part Four of my review of Aftelier Perfumes’ Chef’s Essences. Have you tried any of the range? If so, please let me know in the comments box below which ones you’ve tried and how you used them. I would love to hear about your experiences!

Magnolia Flower Chef’s Essence is available to purchase at the Aftelier Perfumes website. You can peruse and purchase the rest of the range of Chef’s Essences and Sprays at the Aftelier Perfumes website also. The website also has suggestions on how to use the various flavours, as does the Aftelier Perfumes Pinterest account.

Coming Soon…

A review of Aftelier Perfumes’ Chef’s Essences Frankincense Spray, including a recipe for a delicious Orange & Frankincense Almond Polenta Cake. Stay tuned or follow this blog so you don’t miss out!

Acknowledgements

Warmest thanks to Mandy Aftel for providing me with generous samples of the Chef’s Essences to review.

Aftelier Perfumes’ Chef’s Essences Review, Part Three: Violet (Alpha Ionone)

ChefsEssencesAndSprays

Some of the Chef’s Essences and Chef’s Essence Sprays from Aftelier Perfumes. Photo credit: Mandy Aftel/Aftelier Perfumes

Previous Aftelier Perfumes’ Chef’s Essences Reviews

A few weeks ago I published Part One of my review of Aftelier Perfumes’ Chef’s Essences, which included an extensive introduction to the flavour essences, a brief review of perfumer Mandy Aftel and chef Daniel Patterson’s book Aroma (which inspired the development of the Chef’s Essences range), and a survey of my experiences using two of the Chef’s Essence Sprays: Litsea Cubeba and Black Pepper. To read this post, click here.

If you don’t have time to read Part One, read on, as I give a brief introduction to the Chef’s Essences below.

Last week, I published Part Two of my review of the Chef’s Essences, which focused on the Sarsaparilla Chef’s Essence Spray, including a recipe for a delicious Chocolate Sarsaparilla Almond Buckwheat Cookie! To read that post, click here.

What are Chef’s Essences®?

Put simply, Aftelier Perfumes’ Chef’s Essences are essential oils, natural isolates, resins and absolutes that can be used to flavour food and drinks. They allow the creation of magical, multi-dimensional, heightened and brand new flavour experiences. They seem high-tech, almost Willy-Wonka-esque, like something from the future, space-age. And yet, they are all based on natural ingredients. One or two sprays or drops of these essences will transform your food or drink into an experience like no other. Known flavours become dramatically intensified, others display flavour nuances and characteristics that you haven’t noticed before in the raw ingredient, and new flavour experiences become possible. Have you ever eaten the following: Frankincense, Fir Needle and Tolu Balsam? I haven’t, and I know I want to experience these ingredients, not just as smells (which is how they are most commonly used and encountered), but as flavours too.

Chef’s Essences come in both concentrated form (5ml bottles with a dropper cap) and in spray form (30ml), in which the essential oils and natural isolates are diluted with organic grain alcohol. There are 17 Chef’s Essence Sprays to choose from and 54 Chef’s Essences in concentrated form. All of them can be purchased from the Aftelier Perfumes website. The sprays are very versatile and easy to use as they can be added both during and after cooking, to complete a dish.

I recently interviewed Mandy Aftel for my Thirteen Thoughts: Perfumer Interview Series, and we had some email chats back and forth at the time. In one of these emails I expressed an interest in writing a piece about Mandy’s Chef’s Essences. As Perfume Polytechnic is all about smell (not just perfume), and as this blog has explored phenomena such as synaesthesia, I thought this would be a very suitable and interesting topic for my readers. Mandy very generously offered to send me some samples of a few Chef’s Essences Sprays: we decided on Litsea Cubeba, Black Pepper, Violet and Sarsaparilla.

In Part Three today I will focus on Violet (Alpha Ionone), which was such a fun, “perfumey” flavour to work with. It took me several weeks of working with and thinking about this essence to come up with some interesting uses and recipes as violet is not used all that often as a flavour, and is associated more with perfumery than with food.

My Experiences with Chef’s Essences Violet (Alpha Ionone) Spray

Chef's Essences

Mandy’s gorgeous parcel, along with a hand-written card containing some suggestions on how to use the Chef’s Essence Sprays.

My Chef’s Essence Sprays samples arrived beautifully packaged with a note from Mandy suggesting that I add a few sprays onto ice cream, chocolate puddings and to finish off dishes. Mandy had also suggested spraying them onto plain,  dark chocolate in a prior email. These ideas gave me a good launching point from which to start my exploration.

When I first used the Chef’s Essences sprays I was struck instantly by how much more intense the aroma of my food had become. Particularly when sprayed onto something just before eating it, I experienced the sense of a strong and beautiful aroma hitting my nostrils first, followed by the taste of the essence as I ate the food. That two-part sensation: smell, then taste (combining to form flavour), is not something I really notice much when I eat food generally, so I think that the Chef’s Essences really highlight and intensify the aroma component of eating, almost as a separate and discreet thing. I noticed that my eating also became more mindful and I ate with more care and took more time to savour the smell, taste and flavour of each Essence. Each mouthful was a heightened, sensual, novel, intensified flavour experience.

Violet (Alpha Ionone)

CHEF-SPRAY-Violet-2T

Violet (Alpha Ionone) Chef’s Essence Spray. Photo credit: Mandy Aftel/Aftelier Perfumes.

From the Aftelier website:

“Alpha Ionone captures the delicate taste and aroma of violets — warm, woody with floral and berry notes. There is no violet essential oil. Alpha Ionone is naturally found in black currants, blackberries, raspberries, black tea, plum and peach.”

Violet in Perfumery and the Ionones

An “old-fashioned” perfumery ingredient, violet was very popular in perfumes of the 19th Century. It became even more popular from the 1890s onwards, when ionones, the molecules naturally occurring in violets (and which make a violet smell like it does), were first extracted. The extracted ionones made the scent of violets more affordable, which made violet fragrances intensely popular among Victorian ladies and into the 20th Century. Prior to the 1890s, the delicate scent of violet flowers could only be extracted using enfleurage, a time-consuming, expensive process, resulting in costly violet perfumes that few could afford.

The scent of violets is usually recreated in perfumery through the combination of various different molecules and essences, including three types of ionone molecules naturally present in the violet flower (alpha-ionone, beta-ionone and beta-dihydroionone), violet leaf (which smells very green and more like grass than violet flowers), and other essences. Violet oils, concretes or absolutes are not generally used any more as they are too expensive. The Perfumes and Flavors Technology Handbook has an interesting section on this topic, and you can read the relevant section on Google Books here.

So, the Aftelier Perfumes’ Violet (Alpha Ionone) Chef’s Essence Spray really only captures one element of the complex aroma and flavour of a violet flower. However, perfumers and others familiar with the various ionone molecules tend to agree that of all the ionones, Alpha Ionone is the most representative of the floral aspects of violet, and is redolent of the smell of natural violets. Although Alpha Ionone is considered to also possess both fruity and woody aspects, my brain associates the smell of this molecule with violet flowers, before noticing these other nuances. However, knowing that this molecule is also found in various fruits and also in tea (see the quote from the Aftelier website, above) came in handy for this review, as it helped give me some ideas about what to combine the Violet Chef’s Essence spray with, and what might work well.

Violet as a Flavour

My earliest memory of eating violets was at a friend’s 13th birthday sleepover party. Another friend, gifted with superb pastry-making skills for one so young, created a marvellous Croquembouche for the birthday girl, encrusting it in drizzles of toffee and crystallised violets. I had known about the existence of crystallised violets from a cookbook of my mother’s, but had never eaten them before. I was amazed to discover that they tasted just as they smelt!

There are, of course, violet-flavoured lollies and chocolates, including the famous Parma Violets, which have been around since the 1930s. I’ve also heard of violet-flavoured liqueurs and have eaten violet-flavoured macarons.

How I Used Violet Chef’s Essence Spray

On Vanilla Ice Cream

Following Mandy’s suggestion to try the sprays on vanilla ice cream, I thought this would be a good place to start, but I unfortunately overdid it! I sprayed a generous three sprays of Violet onto my scoop, and didn’t mix it in much, which resulted in a very intense, somewhat bitter flavour. My partner, Olly Technic, put one spray on his scoop, and said it was marvellous. So, some culinary advice: go easy on the sprays (you can always add more later), and mix the flavour through the ice cream before eating. If you do this, you will have a very yummy experience indeed!

Strawberries with Violet

This is a magnificent combination that takes advantage of the fact that both violet and certain berries share the Alpha Ionone molecule. I’m not sure if strawberry actually contains Alpha Ionone, but nevertheless it is very complimentary to violet!

Take six medium strawberries (or a serve for one person), hull and halve them. Put them in a bowl and add 2 sprays of Violet Chef’s Essence Spray and about a teaspoon of sugar (I used coconut sugar). Mix it all together with a spoon and let it macerate a little for 10-15 minutes, as the strawberries come to room temperature. Eat alone or with yogurt, cream or ice cream.

Maple and Violet Infused Cream

As cream has such a neutral flavour, and goes well with many desserts, I thought it would be a great ingredient to showcase the violet flavour. Simply stir a few sprays of violet (to taste), and a couple of teaspoons of maple syrup (or more or less, to taste) into double or whipped cream, and serve with your favourite dessert.

The great thing about the Chef’s Essence Sprays is that you can add a tiny amount of an intense flavour like violet to your food, taste it, and then add more if you like.

I tried this cream with quinces that I baked with vincotto and honey, adapted from a recipe by Australian chef Rosa Mitchell in her Rosa’s Farm cookbook. It was floral, aromatic and delicate and provided a necessary contrast to the tart and tangy quinces.

White Chocolate and Violet

I combined white chocolate and violet in two ways:

  1. I simply sprayed two sprays of Violet Chef’s Essence onto a 25g bar of white chocolate, and ate it. Yum! Instant violet-flavoured white chocolate!
  2. I created a Hot White Chocolate and Violet drink. Simply heat a cup of milk of your choice, break 25g of white chocolate into the bottom of a mug and pour the milk over. Stir to melt the white chocolate and spray three sprays of Violet Chef’s Essence into your mug before drinking. This is sublime and great in the cooler weather.

Violet and Earl Grey Tea Scones

sconesplate2

Violet and Earl Grey Tea Scones

I created this recipe by combining two existing recipes: one for Earl Grey and Violet Shortbread biscuits that I came across on the Internet, and Lavandula‘s famous Lavender Scones, as published in Stephanie Alexander’s Kitchen Garden Companion. As I’ve eaten the Lavender Scones many times, I knew that floral-flavoured scones are delicious, and thought that violet would work well as a flavour in the plain, delicate scone dough. Earl Grey tea is another favourite flavour of mine, but it’s not often used in baked goods in Australia. However, when we travelled in Japan a few years ago, we found many Earl Grey and black tea flavoured baked goods, and I grew to love the taste. As I searched the Internet for ideas on how to use violet as a flavouring, I came across the Earl Grey and Violet Shortbread biscuits recipe and thought the flavour combination would translate well into a scone recipe. Also, as tea and violet both contain Alpha Ionones, I thought this would be a winning combination, and it is!

Ingredients (makes about 9 scones)

2 1/2 cups organic self-raising flour, plus extra for dusting
1/4 cup icing sugar
1/2 cup thickened cream
2/3 cup milk
12 sprays Violet Chef’s Essence Spray
3 tea bags of Earl Grey tea, or 6 teaspoons loose leaf Earl Grey tea
large pinch of salt
jam and double cream, to serve

Method

Preheat the oven to 220º celcius.

Sift flour, icing sugar and salt into a large bowl. Add the tea (if using tea bags, cut them open and tip the contents into the bowl). Add the cream and mix in quickly with a spatula or butter knife, using a cutting motion. Add 12 sprays of Violet Chef’s Essence, then the milk. Mix these ingredients in quickly and using a light hand. Don’t overmix or the scone dough will be tough, however, you do want to end up with a cohesive ball of dough, not crumbley bits. If necessary, get your hands into the mix and knead it a few times, very lightly, to form a ball.

Sift a small amount of flour onto your kitchen counter and turn the dough out onto it. Shape the dough into a rectangle about 2 1/2-3cm thick with your hands. Cut into even squares with a knife, about 5-6cm square.

scones_cut

Violet and Earl Grey Tea Scones, ready for baking.

Sift a small amount of flour onto a baking tray to prevent the scones from burning and sticking underneath. Alternatively, use a non-stick baking paper, if you don’t like flour on the bottom of your scones (this is what I did). Separate the scones and place them about 1.5cm apart on the tray. I personally like it if the scones join up a little when baking, as it helps keep the edges a bit moister.

Bake the scones in the centre of the oven for 5 minutes, or until starting to turn a little bit golden on top. Reduce the oven temperature to 180º celcius and bake for a further 10 minutes. The scones should be cooked underneath (but not too dark), and tinged gold on top. If they look a little raw inside, keep cooking for two extra minutes at a time, but be careful not to overdo them. You don’t want dry, hard scones!

Remove the scones from the oven and cool a little before splitting them in half and eating with butter or a berry jam and thick cream. Remember that some berries also contain Alpha Ionones (like violet and tea), so berry jam is a great topping!


I hope you’ve enjoyed Part Three of my review of Aftelier Perfumes’ Chef’s Essences. Have you tried any of the range? If so, please let me know in the comments box below which ones you’ve tried and how you used them. I would love to hear about your experiences!

You can purchase the Chef’s Essences and Sprays online at the Aftelier Perfumes website. The website also has suggestions on how to use the various flavours, as does the Aftelier Perfumes Pinterest account.

Coming Soon

A review of three more Chef’s Essences: Frankincense, Coriander Leaf and Magnolia Flower will follow some time in the next couple of months. Stay tuned or follow this blog so you don’t miss out! I’m really looking forward to trying these new Chef’s Essence Sprays from Mandy Aftel and want to thank her warmly for providing me with generous samples to try, for this series of reviews, and the next!