Veal Sweetbreads with Cremini Mushroom Custard and Roasted Cherry Tomatoes

Veal Sweetbreads with Cremini Mushroom Custard and Roasted Cherry Tomatoes

Veal Sweetbreads with Cremini Mushroom Custard and Roasted Cherry Tomatoes

It’s that time of year again.  Are you ready for your holiday party?  Sure,  you’re going to make your favorite hors d’oeuvres and your traditional favorites, but how about having one, out-of-the-ordinary, flavor bomb on the menu?  Sweetbreads are amazing.  They are not commonly used, but I believe that this recipe will change your guests’ impression of this tasty treat.  Of course, if you just can’t go there, you can substitute veal loin, pork loin, or even chicken for the sweetbreads.  Either way the rich mushroom custard, playing off the crispy onions and tangy sweet tomatoes, makes this bite the one your guests will remember.  Keep in mind that the mushroom custard needs to be thick enough to stay on the skewers. I hope you try it and enjoy it.  Fire it up!!

Chef Eric

Veal Sweetbreads with Cremini Mushroom Custard and Roasted Cherry Tomatoes  (Makes about 20 servings)

Ingredients/Veal Sweetbreads

1 veal sweetbread
2 cups instant (Wondra) flour
2 cups milk
kosher salt
freshly ground black pepper
3 tsp olive oil

Method/Veal Sweetbreads
Remove inner membrane and vein of sweetbread. Cut sweetbread into 20 even pieces and soak them in milk for 1 hour. Remove sweetbreads from milk and let drain, then roll in flour seasoned with salt and pepper. Heat sauté pan and add olive oil. Sauté floured sweetbread pieces until golden brown and still tender inside, about 7-8 minutes, then season with salt and pepper. Reserve, keeping warm, until ready to skewer.

Ingredients/Cremini Mushroom Custard
1 cup heavy cream
5 egg yolks
kosher salt
ground white pepper
2 tsp olive oil
2 shallots, chopped
6 oz fresh cremini mushrooms, sliced
1 bunch fresh thyme, chopped

Method/Cremini Mushroom Custard
Sauté shallots and thyme in olive oil; add sliced mushrooms and season with salt and pepper. When vegetables are sautéed, put into a blender and puree until smooth. Slowly add heavy cream to the mushroom mixture, then incorporate egg yolks, one at a time. Pour custard in 1 oz ramekins and put ramekins into a water bath, then bake in 325º oven for 20 minutes, until custard is firm. Cool and set aside.

Ingredients/Crispy Onions
1 ea Spanish onion
2 cups wondra flour
1 cup butter
2 qt fry oil

Shave onions and place into milk for 30 minutes. Remove from milk and dredge in flour. Quickly fry and reserve on paper towel to drain oil
before use.

Ingredients/Roasted Cherry Tomatoes
10 cherry tomatoes, peeled
3 garlic cloves
3 tsp olive oil
kosher salt
ground white pepper

Sauté tomatoes in olive oil until tender; season with salt and pepper. Cool and set aside.

Remove custards from ramekins. Place food on skewers in this order: one piece of sweetbread, one cherry tomato, crispy onions, one piece of custard. Warm slightly before service; this dish should be served at room temperature.

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