My dinner guests, or Guinea Pigs as I prefer to think of them, arrived at the appointed hour of 7 p.m. and I proceeded to ply them with alcohol to get them in the mood for the experiment. I was going to amuse their bouches with Rick Tramonto's legendary Blue Cheese Foam and Port Wine Reduction.
Amuse-bouche is a little bite of "delight" before the meal. Just one tease of a bite of something intensely flavorful to perk up the palate before the main attraction. Foam does require the proper equipment; a chilled whip cream canister charged with nitrous oxide (N2O), so be prepared.
3 cups dry port wine
2 cups heavy cream
5 oz blue cheese
salt & pepper
Reduce the port wine by simmering over medium low heat for 25-30 minutes. It should be slightly syrupy. Set aside.
Bring the cream to a boil and turn off the heat. Add the blue cheese and stir. Process with an immersion blender until smooth. Strain through a fine mesh sieve. Cover and bring to room temperature before chilling thoroughly. The foam canister should be chilled also. Following the instructions for filling and charging the canister. Shake the canister and place a small amount on each serving piece. Drizzle with port wine reduction.
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