In our first presentation of the gingerbread bisque (so named for its texture) we added rounds of cranberry cured daikon radish and zested Benton's country ham. The daikon adds tangy-ness and a fruity crunch. The frozen ham takes easily to the microplane and dissolves into the bisque leaving behind it's haunting, salty essence enrobed in the rich, spicy soup. A touch of coffee dust and a few thyme leaves add bitterness and herbal notes to round out the finished dish. The bisque perfumes the room and warms the body. Mission accomplished.
