autumn krispy cereal treats...

Thanksgiving is one of our favorite times of year here at orenji. We have so much to be thankful for, with our friends, family, and loyal customers.

One of the many treats that we created this Thanksgiving season was krispy cereal treats-- in the shape of sunflowers. Crunchy and buttery, with the vanilla marshmallow taking center stage, these treats are perfect for adults and children alike!


We finish our krispy cereal treats with only the finest in Belgian bittersweeet and white chocolates (milk chocolate available upon request), and seasonal decorations-- in this case, orange sanding sugar and edible sprinkles in the shape of autumn leaves!

Individually wrapped and tied with chocolate brown satin ribbon and orange organza, these treats are portable and delicious, perfect for that holiday gift-giving!

For the winter holidays, we will be offering krispy cereal treats in the shapes of Christmas trees and snowmen-- be sure to order early to ensure timely delivery!

gourmet wedding favours

We recently had the honor of creating wedding favours for two dear friends who married in a spectacular fairytale wedding in southern Spain. We created four delicious confections in our kitchens in California, and then assembled the favours in Spain! While we have shipping items to four continents, it was the first time we have delivered our creations to another country in person! What a wonderful year it has been here at orenji!

The favour boxes were filled with four hand-crafted confections, and adorned with chocolate brown ribbon, printed tags, a label on the back, and assorted fall foliage in the colors of the bridal party. The confections included:

1) Pomegranate and elderflower fruit jelly-- Sugary and chewy on the outside, soft and melting in the middle, these natural "gummies" were delicately flavored with pomegranate and elderflower, creating a magical contrast of flavor!

2) Smooth Belgian chocolate infused with garam masala-- a sweet and spicy Indian spice mixture-- was molded in the shape of an autumn acorn, and hand brushed with 24 karat edible gold.

3) A light and fluffy hand-crafted marshmallow, dusted with confectioners' sugar, and infused with the subtle floral scent of lavender-- a delicious taste to experience!

4) Perhaps our favorite, hand-crafted caramel flavored with sea salt smoked over Welsh oak, and enrobed in the finest Belgian bittersweet chocolate. The deepness of the chocolate paired perfectly with the smooth, buttery caramels, with a hint a salt awakening the tastebuds!

Altogether, we were extremely proud to have been asked to contribute to this magical wedding day, and pleased with the result of our work! And if you're wondering, we are always available for international events!

(a glimpse of the wedding site)

As the autumn and winter holidays approach, be sure to check back frequently for pricing guides and sneak peaks at holiday treats!

orenji 2009 Thanksgiving pricing guide now available!

We are pleased to announce the arrival of the 2009 Orenji Thanksgiving Pricing Guide. To access to guide, simply following the link below:

2009 Orenji Thanksgiving Pricing Guide

On the list this year, you will find an assortment of delicious holiday treats, including our following recommendations:

* orenji Caramel Apples and Pears
* sunflower-shaped chocolate drizzled krispy cereal treat “lollipops” with festive holiday
decorations
* shortbread leaves with bittersweet chocolate and holiday decorations
* chocolate & pumpkin cheesecake swirled brownies
* caramel pumpkin pie
* sweet potato tart with marshmallows and toasted pecans
* hand-made yeast cloverleaf dinner rolls
* pumpkin spice scones

We are also pleased to offer:
* bittersweet chocolate covered caramelized figs, port wine truffle
* Belgian white chocolate and pumpkin spice truffles
* assorted hand-rolled Belgian chocolate truffles
* Belgian chocolate enrobed dried fruit
* chocolate enrobed graham crackers with holiday decorations
* chocolate enrobed pretzels with holiday decorations
* orange and pistachio biscotti with milk chocolate
* anise-scented fig and date swirls
* bittersweet chocolate chip spiced pumpkin loaf
* bittersweet chocolate and pumpkin cheesecake
* spiced carrot cupcakes with cream cheese frosting and toasted coconut
* caramelized spiced pear and frangipane (baked almond custard) tart
* blueberry lemon with almond streusel tart
* fresh figs, rosemary cornmeal crust, & lemon mascarpone cream tart*
* caramelized pear scones
* dried cranberry & bittersweet chocolate chip scones
* vanilla, pear, & crystallized ginger bread (mini loaves)
* blueberry gingerbread (mini loaves)

Please see our Pricing Guide for a full selection of holiday treats!


Remember, Thanksgiving is Thursday, November 26th !
Orders requiring shipping must be placed by Thursday, November 19th.
Orders for local pick-up/ delivery must be placed by Monday, November 23rd*.
(*orenji offices will be closed from 11/11-11/18. Orders placed during that time will be confirmed on Thursday, 11/19.)

To order, send an email to Jacob @ orenjicatering@hotmail.com or call 646.505.9794. We look forward to helping make your family’s Thanksgiving delicious! Happy Holidays!

afternoon snacks: espresso brownies and meyer lemon bars...

We conclude our review of recently created "retreat treats" with a look at the afternoon snack offerings-- a bit of sugar to revive the tired retreaters...

For the occasion, we created two delightfully distinct treats-- chocolate espresso brownies and Meyer lemon bars. The chocolate brownies began with 80% bittersweet Belgian cocoa powder. Nearly black in appearance, this cocoa is the deepest, richest cocoa powder to be found, and the results are incredible! Further adding to the depth of flavor, fine Italian espresso was added to the brownie mix. Moist and firm, not gooey, these brownies were topped with Bittersweet chocolate ganache, white chocolate shavings, and toasted cocoa nibs for texture and earthy sweetness. We were amazed how quickly these brownies disappeared!

The second of our afternoon treats was a light and refreshing lemon bar made with Meyer lemon juice. Of course, we had to put an orenji twist on the classic lemon bar, and set up to balance the flavors of the lemony tartness. To accomplish this, we infused the lemon juice with both Hawaiian lavender and French thyme. The floral high notes and herbal undertones added a complexity and balance to the lemon bars which made them nearly irresistible (in our opinion!).

All in all, a very successful retreat! We hope our contributions added to the importance of the day, and helped create a space where the attendees could flourish!

Where to turn our attention to next? You'll have to check back to find out!

bacon biscuits and cinnamon sugar palmiers...

We continue our blogs regarding recently completed breakfast "retreat treats" with a look at two interesting offerings-- one savory, one classic French with an orenji ingredient twist!

To provide those retreat attendees who weren't so interested in sweets early in the morning (imagine that!), we opted to provide a more savory option. Of course, our thoughts went immediately to bacon! We started with a light and fluffy buttermilk biscuit to which we added crisp applewood smoked bacon, freshly cut wild sage, sharp farmhouse Cheddar cheese, fresh ground black pepper, and sea salt. Topped with a sprinkle of cheese, these biscuits were rich, flavorful, but not too filling! In our opinion, the perfect way to highlight one of life's most perfect ingredients-- bacon!




The second offering was a palmier (pictured above, right)-- a classic French preparation involving butter-rich puff pastry and sweeteners. Different theories exist on the origin of the palmier shape-- our favorite is one similar to the pretzel, that the palmier represents hands folded in prayer. Of course, palmiers are also frequently referred to as "elephant ears!"

For our palmiers, we rolled them prior to baking in some interesting ingredients-- Sri Lankan cinnamon, which is both spicier and more balanced than the more commonly utilized Mexican cinnamon, and demerara sugar, an unprocessed pure cane sugar from Guyana. The deep, almost molasses-like taste of the sugar, paired with the slightly spicy and earthy cinnamon was a treat for the taste buds, carried in a flaky pastry vehicle!




In our next post, a final look at the "retreat treats"-- some rich chocolaty brownies and light, refreshing lemon bars. See you then!

a trio of scones...

For the same retreat we prepared the organic "farmer's market" fruit skewers and yogurt dip (discussed in our previous post), we also created a delightful assortment of baked goods, beginning with a trio of scones.

Our scones are moist and delicious, lightly sweetened, and overflowing with fresh fruits and flavors-- perhaps more so than a "traditional" scone. They certainly make for a great start to the day paired with tea or coffee...

The first of our three scones began with butter and heavy cream, organic flour, freshly squeezed Valencia orange juice, toasted almonds and Belgian bittersweet chocolate. The bittersweet chocolate, acidity of the orange, and nuttiness of the almonds created a well-balanced sweet-- drizzled with "extra" chocolate, these were perfect for the chocolate-lover in attendance at the retreat...

Our second, and favorite, of the scones we created here at orenji were apricot cream scones-- packed with juicy locally-produced apricots. These scones were so moist and delicious, we couldn't stop eating them ourselves! With undertones of vanilla, and crunchy chunks of sugar glistening on their tops, these scones seemed right out of a culinary fairytale!

The last of our trio was the most "traditional" of the scones we created for the dedicated retreat-goers: Tahitian vanilla and brandy-macerated black currants flavored this simple and sweet cream scones. Light and crumbly, a slight added sweetness was provided by a drizzle of confectioners icing across their tops.

All in all, a bountiful tray of scones!

In our next post, a savory offering, and a French treat with a twist! Come back soon...

"farmer's market" fruit skewers...

Here at orenji, we love fresh, locally grown produce... so, when we were commissioned to provide "breakfast refreshments" for a morning retreat, we jumped at the opportunity to visit the local farmer's market! The result: organic "farmer's market" fruit skewers.

Being the height of summer, the selection of fresh fruits was almost overwhelming (almost...), and the opportunity to sample the delectable assortment of tree and vine ripened produce was incredibly fun. In the end, we settled on five fruits of summer-- all organic, and all locally produced-- cantaloupe, watermelon, strawberries, white peaches, and green Calimyrna figs. The white-fleshed peaches and green-fleshed figs were both succulent, juicy, and sweet-- the surprise hit of the retreat!

Accompanying the fruit skewers, we created an organic yogurt dip infused with locally-produced wildflower honey, Meyer lemon, Tahitian vanilla, and rosewater. Slightly sweet and floral, the yogurt maintained the tang of active cultures and lemon, the perfect accompaniment to such sweet and juicy fruit!

In our next post, some of the scones and baked goods we prepared for the retreat. If you're a breakfast lover, you won't want to miss it!

Chef's Cheese Degustation: Mignardises

Yes, we have sadly reached the end of our Chef's Cheese Degustation-- an event weeks in the making, one night in the enjoying, and unfortunately, months in the blogging... We have, loyal readers, been extremely busy here at orenji. But rest assured, there is more blogging to come following the conclusion of this meal!

Just as we start any significant meal with our amuse bouche, we end with mignardises-- small bites to tantalize the tastebuds...

In this case, we created four small bites (starting top left, moving clockwise around the plate). First, some slow hand-candied orange peel, infused with a touch of cardamom. Second, a Belgian bittersweet chocolate leaf with Mexican cinnamon and smoked sea salt. Third, a pomegranate jelly. And fourth, a milk chocolate and Tallegio Castelli (Reggio, Emilia, Italy) truffle. Tallegio is a washed rind Italian soft cheese, make from calf's milk, and washed with sea sponge. The salty sweet flavors-- quite pungent to the nose-- make for a perfect complement to sweet Belgian milk chocolate... and after all, it was a cheese degustation-- even in the mignardises course!


Paired with our small bites, a 10 year old Tawny Port (Warre's Otima Porta, Portugal) and our favorite organic, fair-trade coffee by Over the Rhine (dark roast blend). Taken together, it was the perfect ending to a perfect meal. We hope to repeat this trend of chef's degustation in the future... perhaps with bacon as a focal point... or chocolate. Either way, it will be a night to remember!

What will be blog about next? Your guess is as good as ours... only way to find out is to check back, here on comparing apples to orenji!

Chef's Cheese Degustation: course ten

As we near the completion of orenji's recently completed Chef's Cheese Degustation, we pause to consider the culinary journey that we have taken! Cheese from all over the world, paired with locally grown vegetables and fruits! Duck, pork, rabbit, octopus! Ten bottles of wine. What an extravagant evening, but one to be remembered!

But, faithful readers, the dessert course is upon us... so let's dig in!

We began our dessert course with locally grown peaches, which we slow-poached in Verjus (a sweet white wine), and subsequently grilled to caramelize their natural sugar! Once grilled, we served the peaches atop a pan-caramelized chocolate and toasted hazelnut "crouton"-- a light and airy confection rich with bittersweet Belgian cocoa and toasted hazelnuts. The stack of warm fruit and cake was finished with a sweet ice cream made from Fromage au lait de chevre (Nantes, Loire Valley, France)-- a fresh, un-aged soft goat's milk cheese. The cool ice cream, rich and creamy, with a slight acidic twist from the sweet goat cheese, melted perfectly onto the warm fruit!




Completing the flavor profile of the dish was a slow-reduced syrup of balsamic vinegar, infused with the fragrance of Thai basil, a Tahitian vanilla crema for sweetness, and a crispy toasted hazelnut tuile. Paired with this fantastic melange of flavors was a sweet dessert wine from Rosenblum Cellars-- Black Muscat Gallagher Reserve (California, 2005). Deep and balanced, the acidity in the wine drew out the subtle flavours of the goat cheese and balsamic syrup, balancing them with the sweetness of peach and vanilla. We could have eaten dessert all night with this pairing!

Are we done? Not quite... In our next post, the perfect bites to finish the meal. Don't miss orenji mignardises!

Chef's Cheese Degustation: course nine

We turn our attention to dessert, as we continue our review of the recently created orenji Chef's Cheese Degustation-- a chef's tasting menu highlighting a different cheese in every course.

Course nine brought us one of our favorite cheese courses-- inspired by a trip to Charlie Trotter's restaurant in Chicago nearly a decade ago (but, of course, with a significant orenji twist!) We started with earthy porcini mushroom crepes-- crepes made from dried porcini mushrooms, and cooked until slightly crispy. The crepes are then filled with one of our favorite cheese-- Explorateur (Ile-de-France), a smooth, white, triple cream cow's milk cheese which is mold ripened until a lovely astringent and acidic taste permeates the melt-in-your-mouth cheese! Warmed ever so slightly, the cheese oozes from the crepes, the acidity and earthiness of the crepes calling out for a sweet foil!

And sweet we give! A coulis of Medjool dates, slow-stewed with aromatic spices and port wine create a sweet and rich sauce for our light and creamy crepes. For temperature contrast, we further served a homemade ice cream-- infused with vanilla and pink salt from the Murray River in Australia. This pink salt ice cream-- simultaneously sweet and salty-- perfectly complemented the dates and cheese, the salt enhancing both the sweetness and the acidity.

Lastly, for textural contrast, as well as for a stunning visual, we serve a "shard" of burnt sugar glass with grains of paradise and smoked sea salt. The crisp texture, coupled with the smokiness of the salt and the sweet peppery spice of the grains of paradise (an African seed with taste closely resembling cardamom and pepper) create a perfect finishing touch to a decadent, but balanced, dessert course... not too sweet, not too acidic, not too salty... guests were definitely left wanting more!


With all of our courses, we also selected a wine to accompany the food. In this case, as we were "building" to a culinary climax, we opted for a robust Bordeaux (Chateaux de Terrefort-Quancard, Bordeaux Superieur, Bordeaux, France, 2005). The fruit from the dates and the smokiness of the sea salt perfectly drew out the base flavors of this "big red." All in all, a magical course!

In our next post, the "real" dessert course. But how will we incorporate the cheese? Be sure to check back!

Chef's Cheese Degustation: course eight

As the review of orenji's recently created Chef's Cheese Degustation continues, we turn our attention to the "entree" course-- although in a degustation, there technically wouldn't be one course identified as the entree. In this case, all of the previous tastes our guests experienced were building toward this exciting, and often-overlooked ingredient: rabbit!

To showcase the delicate flavors of the rabbit, we pan seared the loin, wrapped it in seasoned Swiss chard (for a bit of bitterness), and surrounded it with a smooth and creamy polenta redolent with fresh herbs-- tarragon, chives, and thyme. We served our "terrine" with oven roasted trumpet de mort (black chanterelles, a particularly earthy wild mushroom), sweet young garlic shoots and cloves, and a light and herbal pea shoot and chayote squash vinaigrette. The fresh highnotes of the vinaigrette nicely countered the earthiness of the mushrooms and the sweetness of the caramelized garlic.

As the focus of this particular degustation was cheese, we added a whipped Mascarpone fresca (Lombardy, Italy), a smooth, white, triple-cream cow's milk cheese with a light and natural sweetness. To the cheese, we added some shaved black truffle-- the most fragrant and richest of the truffle family, adding a deep and earthy (what the Japanese would call "umami") sense to the dish. A drizzle of white truffle oil completed this amazing plate.




As with our other courses, we paired one of our favorite wines with our rabbit terrine-- a large and well-balanced Cabernet Sauvignon (Hall, Napa Valley, California, 2005). The wine's notes of fruit, spice, oak, and earthy leather were a robust accompaniment to the delicate flavors of the food, without overpowering them!

We begin the final leg of our degustation marathon in our next post-- the first of two "dessert" courses, begging the question, "Can you serve a cheese course in a cheese degustation?"

Chef's Cheese Degustation: course seven

Our review of the orenji-created Chef's Cheese Degustation and Wine Tasting continues with a palate cleanser. Following such rich foods as duck confit and braised pork belly, our guests needed to refresh their palates for the tastes yet to come. The perfect way to do that, in our opinion, is to hearken back to two of our favorite Japanese inspirations: sake and shiso.

We whimsically refer to this dish as a deconstructed Japanese "mojito..."

As palate cleansers often are, we opted for something cold and icy-- a sorbet. This sorbet, a white and icy experience, was made from unfiltered Hakutsuru-Sayuri (はくつるーさゆり) sake-- a sweet and creamy sake made from rice. As the sake is bottled in it's natural unfiltered state, a yeasty and deep flavor develops which translates into a complex and multi-layered sorbet. Coupled with the sake, we added (to continue our highlighting of cheese) sakura cheese (Hokkaido, Japan)-- a soft calf'smilk cheese, wrapped in salted cherry blossom leaves prior to aging. The subtle milkiness and saltiness of the cheese, tinged with a slight scent of cherry, gave delicious depth to the sorbet.

To combat the heat and alcohol of sake, we topped our granita (tableside, of course) with a cool and refreshing aloe "air." Sweet and herbal, the light and airy flavors of the foam floated atop the granita, both balancing and sweetening the "kick" of the sake.

We further highlighted shiso-- a deliciously fragrant Japanese herb reminiscent of cinnamon, cumin, and basil-- serving in in two ways: first, we "crisped" it by flash frying it, and dusted it with sea salt; second, we created shiso gelée"ice cubes." These cubes of lightly sweetened gelatin were infused with the essence of shiso, creating a bright and fresh taste.

Lastly, for temperature and textural contrast, we hand-candied some fresh, young white ginger and served it "tempura" style. The candied ginger almost liquefies, with the crispy tempura shell creating the perfect envelope in which to serve it.



Of course, for the adventurous, we served a small portion of the unfiltered Hakutsuru-Sayuri sake for tasting along with the palate cleanser...

With our taste buds refreshed, we were ready for the next course... but we'll get to that in our next post. Be sure to check back!

Chef's Cheese Degustation: course six

We continue our review of orenji's recently completed Chef's Cheese Degustation event with a look at course six: our take on refined "comfort food." In conceptualizing this course, we sought to contrast deep flavors and textures with herbal high notes and acidic undertones. The focal point of the dish is our (now) famous slow braised pork belly-- we braise our pork nearly twenty-four hours, until the texture is meltingly smooth and tender, and the flavors are concentrated and robust. The tender meat was beautifully complemented by our take on "macaroni and cheese"-- handmade orecchiette pasta baked in a delectable smoked gouda (The Netherlands) bechamel. Crisp on top, and creamy on the inside, the smoky flavors of the pasta rolled off the plate and onto the palate!

To finish the dish, slow roasted shallots added earthy undertones, crispy pork "cracklings" added textural crunch, and fresh thyme and juniper berry pan jus provided the perfect herbal and acidic foil to the richness of the meat and cheese! Altogether, this is one of our favorite dishes-- something we love to serve to friends and guests!

As with the majority of the courses created for our Cheese Degustation, we paired a delicious wine to complement the food. In this case, we chose an Argentinian Malbec-- Bodega Tapiz, Malbec, 2004, Tupungato, Argentina. This Malbec was rich in fruit and acid, while finishing with a soft and oaky taste on the tongue-- mirroring the acid in the pan jus and the smokiness of the pasta! Altogether, a wonderful gustatory experience!

In our next course, orenji's Asian influence creeps back into the meal with a delightfully refreshing palate cleanser. Check back, won't you?!

Chef's Cheese Degustation: course five

Our review of orenji's recently created Chef's Cheese Degustation continues...

As we progress into the middle third of the meal, the flavors, too, begin to progress. As you may recall, we began with cheese, a re-imagined salad, a deconstructed pizza, and then "soup and sandwich"-- each highlighting locally produced produce and international cheeses. Comparatively, however, these initial courses were "light" in the fact that they didn't have a meat or fish as their center, but rather produce and cheese. Course five marks a purposeful transition, introducing meat in the form of duck confit (duck leg poached and cured in it's own rendered fat). Tender, juicy, salty, and flavorful, duck confit is a classic ingredient which we chose to pair with a non-traditional accompaniment-- gnocchi!

Gnocchi are, of course, Italian soft noodle or dumpling traditionally made from semolina or potatoes. In this case, we created gnocchi from local fingerling potatoes and Queso di Mahon (Spain). This firm cheese is made specifically from grass-fed cow's milk, rubbed with paprika, and aged for at least one year. The result is a nutty, spiced cheese with herbal undertones. The cheese's unique flavor and scent permeated the gnocchi, creating a surprisingly delicious gustatory experience.



The gnocchi were served with a ragout of fresh broad beans and grilled baby artichokes, topped with the meaty duck confit and crisp sage. A juniper berry pan jus-- acidic and somewhat astringent-- completed the dish, balancing the richness of the duck and gnocchi without overpowering the fresh produce.

As beautiful as it was delicious, this course begged for a perfect wine accompaniment. We selected an Australian shiraz: Green Point, Shiraz, Victoria, Australia, 2004. Complex and intense, this bright red wine provided a spicy and fruity taste and aroma-- blackberry, licorice and plums, with peppery hints! A perfect match!

Next, we take on the currently popular, but generally much-maligned, pork belly in what was perhaps the surprise favorite course of the evening for many of our guests! Be sure to come back and see what all the fuss is about...

Chef's Cheese Degustation: course four

Perhaps our favorite course of orenji's recently created Chef's Cheese Degustation was course four: "soup and sandwich." Inspired by the playfully whimsical American chef, Thomas Keller, this course combined the "star quality" of English cheddar cheese with locally grown heirloom tomatoes-- one of our favorite ingredients to work with!

We decided to highlight the tomatoes with two preparations-- each light and acidic-- to counter the richness buttery grilled cheese sandwich! Starting at the left, a light (yet concentrated) consommé of locally grown heirloom pearl tomatoes created the "soup" in our "soup and sandwich." This tomato water consommé is the purest and cleanest manner in which to present tomatoes-- each sip like biting into a ripe, fresh fruit. Peeled pearl tomatoes added a beautifully colorful accent to the smooth broth.

Moving across the plate, we find an heirloom tomato sorbet, again concentrating the delicious acidic flavors of the tomato, but serving it with a contrast in both texture and temperature-- Chilled consommé, frozen sorbet, and sandwich hot off the grill! The sorbet (made from Brandywine and Jubilee tomatoes) was accompanied by a tart slice of Green Zebra.

Lastly, on the far right, the star ingredient of the course-- Cheddar, Westcounty Farmhouse (Somerset, England). This pale yellow, cow's milk cheese (aged a minimum of six months in natural caves) was the perfect foil for the acidic tomatoes. Grilled on freshly baked brioche, with just a hint of duck fat, the crisp bread and melted cheese were an adult's perfect version of the childhood favorite. To complete the course, a pile of butter-fried parsnip chips lightly dusted with sea salt accompanied the sandwich.



Of course, no course is complete without the wine! We choose one of our favorite bottles: Cambria, “Katherine’s Vineyard” Chardonnay, Santa Maria Valley, California, 2005. Rich and oaky, but balanced with fruit and acid (just like this course was, we would like to think), the chardonnay was a perfect match!

In our next post, Spanish cheese and duck confit... We're just crazy enough to try it! Come back and see how it turned out!

Chef's Cheese Degustation: course three

The review of our recently created Chef's Cheese Degustation continues with a focus on our third course: a deconstructed pizza margherita. You may recall from earlier posts that the goal of our degustation was to highlight artisan cheeses from around the world by making them the focal point of each course. This course was no exception.

In considering how to best showcase traditional Italian cheeses-- mozzarella di bufala (Campana) and Parmigiano-Reggiano, sini fulvi (Parma)-- we opted for a traditional preparation: pizza margherita... with a non-traditional presentation.

We first deconstructed the flavors of the pizza-- cheese, tomato, basil, thyme, wheat-- and then the textures-- soft, crisp, chewy. We set out to concentrate these flavors and textures into a series of components that would be evocative of a complete pizza.


Starting at the top of plate, a light and airy foam made from the essence of the Parmigiano-Reggiano cheese was topped with a crisp thyme-infused tuile. Moving clockwise around the plate, medalions of mozzarella di bufala tartare, deeply flavored confit of oven roasted tomatoes, and a cool basil gelée highlighted the various flavors of the constructed dish. A drizzle of fresh basil oil added herbal high notes and richness.

Accompanying the deconstructed pizza we served a rosé-- Châteaux Haut Bailly, Bordeaux Rosé de Haut-Bailly (Bordeaux, France, 2006), specifically. Rich and full-bodied, the wine was dry with a lingering aftertaste and a fresh, vibrant palate impression of raspberries and blackberries. The crisp acidity perfectly balanced the richness of the cheeses, creating a memorable pairing!

In our next post, we take on "soup and sandwich," orenji-style! See you then...

Chef's Cheese Degustation: course two

Our review of orenji's recently created Chef's Cheese Degustation continues with our take on Caesar Salad (re-imagined). Inspired by American super-chef Thomas Keller, our intent was to highlight the separate concentrated flavors of the traditional components to this all-too-common salad in an uncommon way.

The center of the dish was a smooth and light custard, infused with the sharp flavors of Parmigiano-Reggiano cheese (Parma, Italy). This cheese, the gold standard for Italian hard cheeses, is an un-pressed fatty yellow cow's milk cheese which is brined and aged until the proper texture and flavor has developed. The custard sat atop a crunchy sourdough "crouton," topped with a garlic and thyme-infused tuile (crispy butter-based "cookie"), chiffonade of hearts of romaine, and freshly grated Parmigiano-Reggiano. A liberal sprinkling of sea salt and fresh cracked telicherry pepper finished this tower of gustatory delight!

Accompanying the smooth cool custard was a freshly baked round of brioche, grilled with a soft-cooked quail egg-- reflecting the fact that traditional Caesar dressing begins with a base of eggs. A smooth and salty essence of anchovy-- another key component to the Caesar salad, as well as aged balsamic syrup, added deep and bright notes respectively, complimenting and uniting the flavors on the plate.



To compliment our deconstructed Caesar salad, we chose a deliciously refreshing Sancerre (Pascal Jolibet, Sancerre, France 2006)-- with hints of pear and citrus, and a light floral finish, this semi-sweet wine provided the perfect balance to the richness of the custard and anchovy flavors. All in all, perhaps one of the best "salads" we have ever eaten!

In our next post, we turn our attention to pizza... deconstructed! It promises to be interesting...

Chef's Cheese Degustation: course one

We continue our review of orenji's recently created Chef's Cheese Degustation Menu by turning our attention to the first course. This course was visually challenging-- a juxtaposition of French flavors with Japanese influence and presentation... fusion at it's most interesting!

We began with a savory "cheesecake" of dried Turkish apricots and white Stilton cheese (Nottinghamshire, England). This cheese belongs to the "blue" cheese family (despite it's lack of color, in this case). Unpressed, and made from pasteurized cow's milk, the cheese is injected with veins of mold which create the unique appearance and classic pungent, acidic flavor. Coupled with the sweetness of the apricots, the cheese creates a delightfully balanced and round flavor, creamy from the traditional cheesecake preparation.

We cut the cheesecake into delicious bite-sized rounds, which were rolled in toasted rice and nori seaweed, presentation resembling sushi. Accompanied by a light salad of baby rocket with caramelized pistachios and toasted sesame seeds for textural contrast, a sesame and apricot gastrique provided the light, bright flavors of fresh fruit and vinegar. To finish the dish, a slice of lotus root, pickled with hibiscus flowers, was both palate-cleansing and beautiful.



Accompanying this course, our first course, was one of our favorite wines here at orenji-- Ironstone Vineyards, Symphony "Obsession," (California, 2006). This light, sweet wine pressed from the Symphony grape, is redolent with citrus and floral highnotes. The floral nature of the wine was the perfect accompaniment to the fresh fruit and acidic cheese, complimenting the food and rounding out the course.

In our next post, the orenji take on Caesar salad, re-imagined (of course) to focus on the cheese. Check back, won't you?

Chef's Cheese Degustation: amuse bouche

We begin our review of our recent Chef's Cheese Degustation with our amuse bouche course. The amuse bouche is considered the "prologue" to any good meal-- small bites which whet the appetite, awaken the taste buds, and prepare the diner for fine cuisine. In conceptualizing our menu, we opted to being with a flight of small bites, each presented in its own hand-crafted Japanese dish-- this allowed the flavors to remain separate, while enhancing the beauty of the presentation.

Starting from the left, our first small bite began with a baby squid, slow-braised in Spanish white wine, aromatics, and smoked paprika. Tender and smokey, we paired the squid with Manchego Campana, Curado (La Mancha, Spain)- a semi-firm, cave-aged (6 months minimum) sheep's milk cheese. The creamy nuttiness was complimented with roasted Marcona almonds and finished with a sweet and acidic quince gastrique.

Second from left, our second small bite highlighted fresh sheep's milk ricotta cheese-- Ricotta Romana di Pecora, Fresca (Lazio, Italy). This soft, pressed yellow cow's milk cheese was creamy and acidic, and unlike the processed ricotta available in most supermarkets. With the cheese, we paired a salty green olive tapenade and a sweet golden raisin water, drawing out both the natural salt and sugar in the cheese. For texture, a toasted black walnut, playing to the cheese's acidity, finished the dish.


Third from the left, a fresh locally-grown Black Mission fig was paired with organic wildflower honey and Brillat Savarin (Normandy, France) cheese-- soft, white-crusted triple cream cow's milk cheese aged for 2-4 weeks. This exceptionally smooth and acidic cheese was complemented by the sweetness of the fruit and honey, and texturally challenged by a fresh rye bread crisp dusted with smoked sea salt. An edible flower salad, tossed with a light and fruity extra virgin olive oil finished the dish, adding a floral and herbal note, echoed by the wildflower honey.

Our last amuse bouche married sweet, caramelized slow roasted red and golden beets with Bucheron (Loire Valley, France)-- a soft, mold-ripened goat's milk cheese aged for 5 - 10 weeks. A vinaigrette of beets and chiffonade of beet greens added both acid and bitterness to the sweet beets and creamy cheese, creating a lasting impression.

For most of the courses served, we also selected a wine pairing. For the amuse, we selected an Italian Lambrusco-- red and slightly sparkling (Albina Canali, Ottocentonero, Lambrusco Dell-Emilia, Tipica, Italy). The sweet yeastiness of the wine, coupled with its sparkling quality helped to cleanse our guests' palates, allowing them to freshly experience each of the unique tastes presented in sequence.

In our next post, we continue our coverage of our Chef's Cheese Degustation with a savory cheesecake. You don't want to miss this...

Chef's Cheese Degustation: the menu

Almost one year ago, we were commissioned to create a delicious evening of cuisine and fine wine for a small group of friends: a chef's degustation menu, if you will. Our plan was to highlight not only locally produced ingredients, but also to focus on a particular type of ingredient: cheese. With so many amazing cheeses to choose from-- from around the world-- we set out to incorporate this enigmatic ingredient into each of our courses. In some cases, the cheese itself was the focal point. In other cases, the vehicle by which the cuisine leaped from the plate. And in some cases, cheese provided the backdrop against which other ingredients took center stage.


All in all, we created twelve delicious courses, incorporating sixteen unique cheeses hailing from France, England, Switzerland, Spain, Italy, the Netherlands, and Japan. With our twelve courses, we enjoyed eleven wine pairings. It was a night that won't be long forgotten!

Guests received not only a menu of the courses, but also a guide to the cheese selections (pictured, above right) they were about to enjoy. Throughout the evening, consultation with the guide allowed guests to explore the regions from which the cheeses originated, as well as some specifics regarding production techniques, source milk, aging requirements, and spice.

We undertake recapping this gustatory experience with eagerness, excited to share this culinary journey with you, our faithful readers. Be sure to come back over the next few weeks to move course by course through a Chef's Cheese Degustation.

Individual Chocolate Espresso Mousse Cakes

We were recently commissioned to create individual cakes for a birthday celebration-- the guest of honor was both a chocolate and a fine coffee lover... so we thought the perfect match would be bittersweet chocolate cake with an Italian espresso mousse!

The cake we created was dense, made with Belgian Callebaut Brut Cocoa powder (the most bitter you can get!), and infused with Godiva White Chocolate liqueur. Moist and rich, we filled our individual cakes with a smooth and creamy white chocolate and Italian espresso mousse. The sweetness of the white chocolate was perfectly balanced by the bitter espresso and a hint of earthy Tahitian vanilla.




We opted to cover the individual cakes with a smooth Bittersweet chocolate ganache, sprinkled with cashew praline "dust." The ground cashew praline added both a textural and visual contrast to the velvety ganache and drizzled white chocolate.

To garnish, we utilized caramelized sugar "glass shards" and white chocolate lattice, as well as delightfully vibrant hand-candied violets. Now that's a dessert perfect for a celebration!

Mother's Day Truffle Brownies...

One of the tasty treats we prepared for Mother's Day was a dense and rich version of our traditional orenji chocolate brownie. This brownie was moist and chocolaty, infused with the smooth and velvety taste of Godiva White Chocolate Liqueur. Given the taste and texture, we consider these "truffle" brownies, capturing the taste and sensation of eating one of our orenji hand-rolled Belgian chocolate truffles- they melt in your mouth!


Drizzled with the highest quality white, milk, and bittersweet Belgian chocolates, these flower-shaped brownies were as beautiful as delicious-- the perfect gift to let mom know how much you care!




Each individually wrapped to ensure freshness, and tied with a beautiful satin ribbon, these brownies were the surprise hit of Mother's Day 2009! They also ship very well, so a delicious treat can still reach far-away mothers with ease!


What's next here on comparing apples and orenji? We will turn our attention to a plated dinner party-- a chef's degustation-- focusing on a wonderful focal ingredient: cheese! You won't want to miss this... be sure to check back!