Sweet Spiced Vanilla Bean Bone Marrow Custard

one can't help feel primal and a bit righteous eating bone marrow for breakfast.  

absolutely decadent, healthy and delicious way to start your day.

OR...serve this for a flashy finish to a super carnivorous dinner party.

a dessert your guests won't forget.

don't be afraid...i urge you to try this...even for the conversation aspect alone.  you'll be surprised how unassuming the marrow is.  it tastes pretty must like a rich egg custard, but there's just a little something else to it...a certain je ne sais quoi...perhaps.

I'll bet my fellow "marrow mate", Trevor, at Sis. Boom Blog will be all over this one.

i know you probably think bone marrow is all fat, but they are mainly good fats...monounsaturated.  there are many health benefits as well.  i am not a nutritionist, but i have found that marrow is full of minerals, protein, calcium, vitamin A, phosphorous and iron.  in the 19th century is was regarded as a health food.  Queen Victoria was said to eat it every day...that might be over doing it just a bit, but...
a nice little marrow custard every now and then will do just fine.

SWEET SPICED VANILLA BEAN MARROW CUSTARD

with a few adaptions, but many thanks to the original found at

Nourished Kitchen by Mommypotamus

makes four(4)  7-8oz ramekins

1/4 to 1/3 cup rendered beef marrow

1 cup whole milk

3 large eggs, room temp.

1 vanilla bean, scraped or 1 tsp vanilla bean paste

2 to 3 Tbsp honey

4-5 cardamom pods, crushed open

2 star anise

1 cinnamon stick, 2-3 inch

butter or veg. oil for ramekins

FIRST...but not absolutely necessary (i always do this)...soak your bones in salted water over night or 24 hours.  change the water 2-3 times with salt each time.  this draws some of the blood out.  blood is not bad, but nice white marrow is preferred.  sometimes it's the luck of the draw so you might want to buy more bones than you need so you can pick the prettiest marrow after you see it rendered.  freeze the remainder for "bone butter".

in a small sauce pan add milk, cardamom pods, cinnamon stick, star anise and vanilla bean scrapings.  bring to a boil and turn off heat.  set aside and let steep while preparing marrow.

in a large stack pot, add bones, cover with water and bring to a boil.  they should probably only need a few minutes until they are ready to render out the marrow (photo above).  if you boil them too long they will start to dissolve.  remove bones with slotted spoon and wait until they are cool enough to handle.  over a bowl, run a small knife between the bone and marrow.  the marrow should slide out of the large end of the bone.  there will be some liquid fat.  leave this behind when measuring out the 1/4-1/3 cup for recipe.

pre-heat oven to 350F

put some water on to boil for your bain marie and butter or grease your ramekins.

in a small bowl, mix the eggs and honey.  set aside.

strain you spiced milk into a medium sauce pan.  cut marrow into small-ish pieces for easy blending with an immersion blender.  add marrow to strained milk mixture.

NOTE... i used an immersion blender because i found that the mixture needed to be "slightly" rewarmed while blending.  the marrow can separate and act like solid fat if it meets cooler temperatures or if your marrow has sat and become solid...as did mine.

if your mixture is warm, slowly temper your eggs into the milk/marrow mixture.  blend with the immersion blender until smooth.  if it looks like the fat is separating...rewarm ever so slightly, while emulsifying  until it comes together and blends well. 

pour mixture into greased/buttered ramekins and place into bain marie/large roasting pan.  pour near-boiling water into roasting pan/dish about 1/2 way up the ramekin.  bake in oven 25-30 minutes...they should look just set...maybe a little wobbly in the center.  they will completely set from residual heat.  mine took 23 minutes.

i suggest serving them just a bit warm...on it's own or with a few fresh berries.  they keep well.  i refrigerated 3 and have rewarmed them slightly in the microwave for breakfast...
i feel like i start my day at the top of the food chain.

for more info on Rendering Bone Marrow check this post i did a while back.  next up?...Jennifer McLagan's savory Bone Marrow and Porchini Mushroom Custard from one of her fabulous books, "ODD BITS".  stay tuned

Roasted Bone Marrow with Tarragon Orange Gremolata and Pickled Shallots

BONE BUTTER...

unctuous bone marrow on crispy sauteed butter bread from 85c Bakery.

not for the meek, nor the weak...no pansy palettes allowed at this table.

i love bone marrow...every time i see some beautiful bones at the market i HAVE to get them.  

if you haven't had the pleasure, this is an easy introduction to a delicious savory...

primal indulgence. 

it's simply something you must try.  easy to prepare, makes a stunning presentation and a great conversation piece at your next dinner party.

 i have written about marrow in the past... Rendering Bone Marrow and Marrow with Walnut Pesto, but this time i had the idea that a nice citrus tarragon gremolata along with pickled shallots would be a good balance for the warm fatty marrow. 

i also had just bought wonderful Butter Bread from 85c Bakery.

what could be better...?

BONE BUTTER on BUTTER BREAD...!!!

 i just discovered 85c here in Irvine.  if you haven't been to one, i highly suggest going for the experience.  there is always a crowd.  you pick up your tray and tongs, load up on all kinds of beautifully baked goodies and proceed to the zig zag line that works like a line at an amusement park.. the baked goods are warm and fresh coming out every few minutes marked by someone in uniform yelling out,"fresh bread!"...you'll end up buying things unknown and way too many pastries, but it's all fun.  i have yet to try the Salted Coffee that is supposed to be outta this world AND one of their signature drinks...next time.

PICKLED SHALLOTS

adapted from Fergus Henderson

2 small shallots, sliced very thin 

juice of 1/2 small lemon

2 TB apple cider vinegar

pinch granulated sugar

salt and pepper

place shallots in a small bowl with lemon juice, cider vinegar, a large pinch of sugar, a small pinch of salt and enough water to barely cover.  allow to stand at least 1 hour.

TARRAGON ORANGE GREMOLATA
more of an idea than an exact recipe...depending on how many you are serving

1/2 bunch (or less) parsley, chopped
tarragon...1/3 amount of parsley
zest from 1/2 bright colored orange
capers if you have them...i didn't have any at the time
small drizzle olive oil
juice from 1 orange wedge
salt and pepper

add oil and juice just before serving to stay fresh.

ROASTED BONE MARROW

1 or 2 bones per person, depending on the size.

i usually find them about 2 - 2 1/2 inches long at a regular market.  

place bones in an oven-safe dish...standing on end.

roast at 450 F degrees for approximately 20 minutes...depending on size.  watch them...don't overcook or too much fat will render and the marrow will become slightly chewy.

sprinkle with flaked sea salt and crushed pepper.

must be served fairly quickly...they will harden the same as butter would if it gets cold, or even room temperature.serve with toasted baguette or delicious sliced and sauteed "butter bread" from 85 degrees

PS...if you are interested for more in depth information and visuals... i found this post by The Hungry Mouse VERY helpful for those "first-timers" unfamiliar with roasting bone marrow.... great pictures of "how-to" and what to expect when roasting.
many thanks to Jessie who has a wealth of information

Seared Marrow on Walnut Pesto Crostinis

talk about an unctuous bite !

a nice crisp slice of lightly toasted baguette with a smear of walnut pesto and a seared medallion of beef bone marrow.  this is a great opener as an appetizer, amuse bouche, or first course.  it's rich and buttery, full of flavor and a great conversation starter.  not many people have had bone marrow or they are just plain scared of it,  but trust me, it's quite good...it's decadent...it's fabulous!  i like to call it...

BONE BUTTER...

most restaurants serve the marrow roasted in the bone, standing upright with a few select sides and a special little marrow knife/scoop/spoon (marrow scoop shown in photo above), but i have never seen it seared "scallop style"...i thought it was a good idea...i find it makes the marrow a little less daunting and a guest who's not into digging for gold in a chunk of bone might find this presentation a little more appealing.

marrow is definitly not for the "pansey palette".  i must admit, if i think about it too long it could give me the willies, but as you well know i like to try things that give my tastebuds a challenge.  besides people are thinking more along the lines of "NOSE TO TAIL" these days...so let them put there money where there mouth is...right?

you can buy marrow bones most anywhere, but just use your best judgment that they are as fresh as possible. make friends with your butcher and he will cut them the right size for you.

i've posted about rendering bone marrow before so i won't write out the instructions just click here.  as i stated in that post i quite often buy the bones and render out the marrow in big pieces to use in other recipes.  you can add it to most anything to give your dish that extra layer of "yum" that boosts it past that rich cooked all day flavor.

i keep it in an airtight jar filled with fresh salted water and pull a piece out when ever i need some "bone butter"...i'm not kidding.  just try adding it to some plain old hamburger meat and create some marrow burger patties for the grill...add it to one of your slow cooker stews or take your chili to another level.

so there's no real recipe here, but just an idea. once you have your marrow rendered it will resemble a small log.  simply cut that (best to cut when chilled) and sear over high heat.   you can use any pesto or get creative with your spread.  the marrow is very rich and buttery so take that into consideration.   something with fresh herbs and a little acid like fresh lemon, works well.  Michael Ruhlman has a fabulous way of serving his marrow as seen HERE.  a nice little salad, Gramolata,  of fresh parsley, shallots, capers, olive oil and lemon is the classic addition.  if you're interested in a classic way of serving it in the bone i found a great post at Cube Market Place that gives Anthony Bourdain's last supper recipe for Roasted Bone Marrow.  the roasted method can be a very easy quick rich start to a light meal...the marrow being the star of the show in all it's unctuous, creamy, buttery goodness...
however you choose to serve  marrow...your guests will leave with a carnivorous grin from ear to ear.

Beef Bone Marrow-Rendering

bone marrow...what i like to call "BEEF BUTTER"

not for the weak. i like it..i love it!... but then again i like pig ears, pork belly and turkey tails.

here i am again with something not so attractive, not so often used and a little out of the ordinary. surprise surprise. i'm sure you've seen roasted bone marrow on the menu. it's usually served beautifully roasted in the bone with it's own little special thin shovel shaped spoon, toast points and a few select accompaniments. it's quite dramatic and tasty if done properly and highly suggested for a first timer. the flavor is like a rich beefy butter. to some it's more of an event. you could liken it to eating caviar with all the goodies. some people just order it for the presentation and wow factor.











i can safely assume that not many will be attracted to this post, but those of you still interested i found an easy way to render the marrow from the bone. this can keep in the fridge for quite a while to use when needed. it's a great flavor enhancer for any stock, broth or sauce. ..add to your hamburgers for an extra rich flavor. it can be used as a dramatic first course or simply used like any fat or oil...

like i said...think of it as BEEF BUTTER

RENDERING BONE MARROW
some great info from my favorite new book "FAT" by Jennifer McLagan

i like to do this when i'm making oxtails or short ribs or any good beefy stock.

choose some bones that look freshly cut about 2-3 inches. the marrow should look nice and clean and white.
soak the bones in cold water with 2 tbsp kosher salt for 12-24 hours and refrigerate changing the water 4-5 times and resalting. this removes the blood. render straight away after the soaking.

if you're making stock, get that going as usual. mine consists of 1-2 onions quartered, a few celery stalks, smashed garlic and a few sliced carrots...a sprinkle of dry tarragon and oregano.

get this to a boil and then down to a simmer.

add the bones in and simmer for about 15-20 mins. carefully take the bones out and place them in a dish. (very easy to drop back in the pot and splash hot broth on oneself). the marrow should be loosening from the sides.

prepare a bowl of ice water and stir in 1 Tbsp kosher salt (more or less depending on the size of the bowl).

while they are warm carefully run a small knife around the marrow. sometimes the marrow will just slip out at this point, sometimes it will take a little work to get it out whole and in one nice big cylindrical piece. put the marrow into the cold salted water. it should solidify pretty quick. repeat with the rest. add ice to the water if necessary.

when you're done put the bones back into the stock because there is still lots of beefy goodness on them bones.

transfer the marrow to a tupperware (air-tight container) and cover with some fresh salted water. keep in the fridge for future use. change the salted water every few days until ready to use.

NOTE... i am not the food safety police.  i don't know how long this will keep. use your best judgement.  now i like to  submerge the marrow in butter or oil and use within a week or 2... OR just freeze small amounts to use whenever the craving strikes.


this was tasty and rich with a little sauteed shallots and some fresh parsley. it can make something so plain into something wonderful, deep and delicious.

i can get a little carried away and add it to just about anything when i have it on hand. below i used it to cook my scrambled eggs and fried ham, then topped it off with a seared medallion of marrow and fresh parsley.