Meyer lemon, strawberry, blood oranges… the perfect ingredients for a savory dish? Believe it or not, 38% of chefs agree that dessert flavors and techniques will infiltrate savory courses in 2018 to create delicious dishes like crispy artichokes and Dungeness crab with ember-blistered lemon curd or an avocado parfait with yogurt and cucumber.
Avocado Parfait (serves 10)
Jane Q – Los Angeles, CA (Courtesy of Executive Chef Bryan Podgorski)
- 2 Cucumbers, diced into 1/2 inch cubes
- Champagne vinegar
- 4 – 6 Hass avocados
- 6 tbsp. Lemon juice
- 4 tbsp. Crème fraiche
- 3 tbsp. Chive oil, chilled– plus more for garnish
- White pepper
- Citric acid (optional)
- 1 1/4 c. high quality Greek yogurt
- 1 Radish, shaved into thin slices
- Focaccia or other rustic bread (for dipping)
1. In a bowl, toss cucumbers with desired amount of champagne vinegar. Marinate at least 10 minutes.
2. Pit and scoop out all but 1 avocado into a blender. Add lemon juice and crème fraiche and blend to purée (if needed, add small amount of crushed ice to assist in achieving a smooth consistency).
3. Add cold chive oil and blend until mixed. Season with salt and white pepper to taste. (If not serving immediately, add small amount of citric acid to slow oxidation and place in desired container until ready to use.)
4. Fill a small glass halfway with the avocado mousse, add two tablespoons yogurt, then fill remainder of glass with avocado mousse. Garnish with a few of the marinated diced cucumbers, shaved radish and a few drops of chive oil.
5. Brush focaccia lightly with olive oil, season with salt and toast until lightly browned. Serve focaccia toast with avocado parfait for dipping.