Rumi’s Tavern

Chocolate Mousse

Ingredients

• 40 egg yolks
• 2.5 cups sugar
• 5 quarts cream
• 2.5 quarts chocolate
• 3 1/3 tablespoons vanilla extract

Custard Base

1. Combine 40 egg yolks, 1.25 cups sugar, and 2.5 quarts cream in a pot.
2. Gently heat over medium-low, stirring constantly. Do not boil. Simmer for 5 minutes.
3. Strain the mixture and chill completely.

Whipped Cream

1. Whip 2.5 quarts cream with 1.25 quarts sugar until stiff peaks form.
2. Fold the whipped cream into the chilled custard base.
3. Pour into serving containers and allow to set for at least 30 minutes.

Candied Peanuts

Ingredients

• 2 tablespoons corn syrup
• 3 tablespoons butter
• 1/3 cup sugar
• 3 cups peanuts
• 1/4 teaspoon vanilla
• 1/4 teaspoon salt
• Sprinkle of coarse or smoked salt
• Optional: ground cinnamon or chili powder

Method

1. Preheat oven to 300°F. Toast peanuts on a sheet tray for 10–12 minutes.
2. In a saucepan, heat corn syrup, butter, and sugar until golden brown.
3. Remove from heat, stir in vanilla and salt, then fold in peanuts.
4. Spread onto a foil- or Silpat-lined tray to cool. Break into pieces when fully cooled. Store airtight for up to 1 week.

Milk Jam

Ingredients

• 2 quarts whole milk
• 3 cups sugar
• Scant 1/8 teaspoon baking soda

Method

1. Combine all ingredients in a wide pot.
2. Simmer gently, stirring often, until mixture reduces and thickens to a golden, jam-like consistency (3–5 hours).
3. If separation occurs, stir in a splash of cream or milk.
4. Yields about 1 cup. Store in an airtight container for up to one month.

Delicata Squash with Honeycrisp Apple-Cider & Farro

Ingredients

• 10 Honeycrisp apples, thinly sliced
• 0.5 lb brown butter
• 3 cups cooked farro
• 1 cup pickled orange peppadews with liquid
• 0.5 cup chopped thyme
• 0.5 cup chopped mint
• Salt and freshly ground black pepper

Green Spaghetti Squash

Ingredients

• 2 spaghetti squash, halved and roasted with olive oil and aromatics
• 1 cup schug
• 1 cup chopped tarragon
• 1 cup chopped mint
• 1 cup pickled yellow peppadew liquid
• 0.5 cup garlic confit paste

Oven-Roasted Delicata Squash

1. Halve delicata squash and remove seeds (reserve for stock).
2. Slice into 1/4-inch rounds. Season with salt, pepper, thyme, and garlic.
3. Roast at 350–425°F for 20–25 minutes until tender.
4. Chill loosely in a container. At service, fry briefly (10 seconds at 350°F) and finish with salt, pepper, and lemon zest.
5. Plate with fresh Honeycrisp apple slices to order.

Pickled Market Carrots

Brine Ratio (based on 1 quart of carrots):

• 3 parts rice vinegar
• 1 part water
• 1 part sugar
• 1/12 part kosher salt

Spices: Sachet of toasted coriander, thyme, and crushed garlic

Method

1. Bring brine ingredients and sachet to a boil.
2. Pour over carrots and let cool in the liquid.
3. Store in the refrigerator.

Grilled Salmon with Orange-Gingered Sweet Potato & Charred Brussels Sprouts

Shallot Vinaigrette

• Juice/zest of 3 lemons
• Juice/zest of 3 oranges
• 1 bay leaf
• 2-inch piece ginger
• 1 cup rice wine vinegar
• 1 shallot
• 1 tablespoon salt
• 1 teaspoon white pepper
• 1 teaspoon coriander
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 3 cloves confit garlic
• 1 quart garlic oil
• 1 quart chopped tarragon
• 1 cup chopped mint

Blend lightly, let rest, strain, then balance to taste with salt, pepper, acid or sweetness.

Confit Brussels Sprouts

Ingredients

• 1 quart trimmed Brussels sprouts
• 8 garlic cloves
• 1/2 cup peeled ginger
• 1 stalk celery
• 2 teaspoons apple cider vinegar
• Juice and zest of 3 oranges
• 1/2 cup herb trimmings

Roasted & Grilled Sweet Potatoes

1. Roast whole sweet potatoes on salt and aromatics at high heat until tender.
2. Cool, peel, and slice into 1/2-inch coins.
3. Grill on high heat for dark marks on each side. Season with salt and pepper.

Assembly Garnishes

• Raw shaved Brussels & red quinoa salad with currants and shallot vinaigrette
• Crispy shaved sweet potato
• Crispy Brussels sprout leaves
• Caramelized Brussels sprout hearts with lemon zest