Community Table Recipe Share

We spent a morning with the talented team at Community Table restaurant in Washington: Executive Chef Marcell Davidsen, Chef de Patisserie Matthew Neele, and Jamie Monahan, Mixologist/Bartender. We asked them to share with us (and you) a couple of their current favorite recipes. 

Enjoy our quick “how-to” videos – and written directions below (let us know if you make either one)! Tomorrow – we gab with the team, so check back… 

Celery & Lemon Malisse Sorbet with Milk Cloud

For the Sorbet

1 sheet gelatin

325g sugar

3 1/2 DL h20

4 heads celery

2 bunches lemon malisse

2 T lemon juice

Start by blooming the gelatin in ice water.

In a medium pot boil the sugars and water to syrup stage.

Now take the bloomed gelatin and dissolve it in the sugar syrup and let cool completely.

Wash the celery and lemon malisse. Press it all through a juicer (you should get 500gr juice).

Mix the celery juice and the cooled sugar syrup and season with the lemon juice. Turn in the ice cream machine and freeze.

Milk Cloud

2 1/2 sheets gelatin

350gr milk

75gr sugar

150gr heavy cream

Once again, bloom the gelatin in ice water.

Warm the milk and sugar to a simmer, once hot add the bloomed gelatin and slowly stir in the heavy cream.

Fill your siphon (iSi gun) with the liquid and charge with 2 capsules place in fridge for 30 min and then shake vigorously.

Lemon Pickled Celery

1 Meyer lemon

1 tsp sugar

2 stalks celery

Juice the lemon and mix with the sugar.

Slice the celery thinly and place in a vacuum bag with the sugar lemon mixture, vacuum seal.

To plate:

Freeze 4-6 bowls.

Scoop the celery sorbet into the center of each frozen bowl.

Grab the milk cloud and shake, then siphon it, over the sorbet covering it completely like as to make a dome.

Sprinkle some slices of pickled celery over the milk cloud.

Ready to enjoy!

You may even add more ingredients on the milk cloud as for example, chopped white chocolate, lemon thyme tips, or micro celery leaves as we do at Community Table.

Strawberry Rhubarb Paloma

Muddle 3 strawberries (or use 1oz strawberry purée)

1oz fresh rhubarb juice

2oz Casamigos Anejo tequila

1 1/2oz fresh grapefruit juice

(2 dashes of grapefruit bitters, if you have it)

Garnish with a small strawberry or edible flowers!

Jamie told us this is her twist on a Classic Paloma, which usually has a splash of soda water or grapefruit soda. Feel free to try it with or without at home!


Videos: Tim Lenz; photos: Lora; Words (besides recipes!): Bev