Flourless Chocolate Cake with Candied-Orange Pecans and Smoked Whipped Cream

It all started when my brother-in-law got me hooked on smoking. (Mind you, it’s not what you’re thinking!) On a visit to our home in Sweden, said brother-in-law brought along a smoking gun from the states (the kind with which one can smoke meats, cheese, dips, sauces, cocktails and more). He “smoked” the whipped cream which served as a delicious accompaniment to the flourless chocolate cake we made for dessert. (I'll share that recipe with you soon!) I was sold – and I’ve been smoking ever since!

Smoked tomatoes! Smoked popcorn! Smoked salmon! Smoked whiskey! So much smoke infused inspiration! Upon our return to the states (Santa Fe), I began searching for the perfect “smoking gun” and found the one of my dreams – the Breville Smoking Gun. http://brevillesmokinggun.com/us/ My purchase came with Hickory and Applewood chips and I went ahead and splurged on an extra shipment of Camerons Smoker Wood Chips (which included cherry, oak, mesquite, maple and pecan). https://cameronsproducts.com/product/indoor-smoking-chips-superfine-1-pint/

And so, I’ve been experimenting (again) and discovering the beauty of smoking. What a flavor enhancer! We invited our neighbors over for a smoked whisky and have even been so bold as to smoke tomatoes. Smoked Tomatoes with Herbs, Kalamata Olives, Burrata and Olive Caramel is one of my favorites. Here's the recipe!

Smoked Tomatoes with Herbs, Kalamata Olives, Burrata and Olive Caramel

Ingredients:

1 lb. (454 g) assorted tiny tomatoes, sliced in halves

1 jar 9.5 oz. (269 g) pitted Greek Kalamata olives

One handful each of parsely, basil and thyme, finely chopped

8 oz. (226 g.) Burrata Con Panna (creamy mozzarella) torn in pieces

1 1/2 cups (3 1/2 dl) granulated sugar

2 tsp. water

3/4 cup (1.8 dl) Kalamata olive brine

Slice the tomatoes and place in a large Ziplock bag. Add the olives and herbs. Fill your smoking gun with wood chips (I like cherry, hickory or applewood) and fit the nozzle in the Ziplock bag. Close as tightly as possible and start smoking. Smoke until the wood chips have become ash and zip up the bag. Keep in fridge for a couple of hours until ready to serve.

For the Olive Caramel:

Combine the sugar and 2 tsp. water in a 1-quart heavy-duty saucepan. Cook without stirring over low heat until the sugar begins to brown, about 8 minutes. Swirl the pan to even the color, and continue to cook until the caramel turns amber.

Slowly and carefully add the olive brine. The sauce will harden at first; stir it with a wooden spoon until loose. Let cool until warm, about 10 minutes. Transfer to a blender and blend until smooth. The caramel will keep, covered and refrigerated, for about 1 month.

Place the tomato/olive mix on a large platter and toss in the Burrata. Drizzle olive caramel over the top (you’ll only need about half), add salt and pepper (for a smokier flavor, add some smoked sea salt flakes – Falksalt is a lovely Swedish brand that can be found at World Market) to taste. Delish!