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Jun 21, 2013 · Just as an intermezzo in an opera was intended to provide comic relief between scenes, an intermezzo in a meal is meant to be brief and refreshing, to cleanse the palate between courses. To create a true intermezzo, serve only one or two bites of light, neutral flavors. Bright herbs like mint, basil, or parsley are also a nice touch. Intermezzi ...
- What Are They?
- Traditional Varieties
- Le Trou Normand
- Unorthodox Varieties
- Choose Neutral Flavors
- Other Names
Palate cleansers are designed to remove any lingering flavors from the mouth so that the next course may be enjoyed with a fresh perspective. The French also use them as an important digestive—to avoid heartburn, indigestion, and to stimulate the appetite. Palate cleansers originated in France and have been adopted worldwide. There is little writte...
Sorbet is the most frequent palate cleanser and the one most adapted worldwide. The sorbet should be sharp in flavor, not sweet, as it is the combination of the cold, crisp, and sharp flavor which works so well on any grease or strong tastes. Try the apple and calvados sorbet, lime sorbet, or mint sorbet.
In Normandy, locals rely on apple brandy as a digestive called Le Trou Normand, or the Norman break. The drink is a fiery shot of Calvados in the middle of the meal which can more often be served as a sorbet than a hefty shot of alcohol. Both hit hard and fast and are effective as palate cleansers and appetite stimulants.
Sparkling or flat water, with or without a twist of citrusLightly brewed green, black, or mint tea, with minimal sweetenerCelery sticks or fresh tart applesA sprig of parsleyChoose something with a clean, bright flavor that leaves little or no aftertaste. Neutral flavors usually work best for this purpose, but a menu with strongly flavored dishes begs for a unique—and perhaps equally bold—palate cleanser. Experiment with your own menus and soon you’ll know enough to impress your friends and family with your culinary in...
Palate cleansers are also known as entrements, Trou Normand (in Normandy), Trou Bourginon (in Burgundy), and remise en bouche. Not all small dishes served between courses are palate cleansers. An amuse-gueule, amuse-bouche, entremet, or intermezzo are there also to slow down service from the kitchen or for the chef to show off a little more than is...
Jan 7, 2020 · Intermezzos for me were always the mark of a certain kind of frilly dining that persisted through the most memorable meals of the seventies and eighties until the new styles of cuisines and what made fine dining changed. It seemed that intermezzos were lost to the world. But I am bringing them back. Firstly, companies like Talenti and others ...
Jun 7, 2021 · Guide to Classic Palate Cleansers With 4 Examples. Written by MasterClass. Last updated: Jun 7, 2021 • 2 min read. You don't need to have a multi-course meal at a restaurant or traditional dinner party to enjoy the benefits of a palate cleanser.
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Directions. Place the tomatoes, cucumber, pepper, garlic, onion, lemon juice, olive oil, salt, Tabasco and basil leaves in a large bowl. Stir to combine then cover the bowl and leave the flavors to infuse for at least a couple of hours or, even better, overnight. Add the vegetable stock to the above mixture and stir.
Jun 1, 2009 · Italian for “interval,” an intermezzo is an icy interlude, a small dish to be consumed between courses, rejuvenating the palate and prepping it for the rest of the meal. Also known as palate cleansers, intermezzi tend to be sorbets, granitas, or other icy treats that are usually flavored with fruit, especially highly acidic citrus. While ...
