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March 18, 2010

Breast Milk Canapé


I can't help it. I see the word "brasserie" and I think "brassiere." It may be Freudian, but a controversial dish at a New York City eatery has — just this once — justified the slip.

Diners at Klee Brasserie in Chelsea recently got a taste of Mommy's Milk Cheese, a delicacy made from (gulp) human breast milk. Chef Daniel Angerer whipped up the fromage-de-la-femme after discovering that his home freezer could no longer hold all the milk that his wife was pumping for their 10-week-old daughter.

The couple hopes to donate the extra milk to families in need, but the approval process takes months. So rather than waste the current stock, Angerer, who once defeated Bobby Flay on Iron Chef, conducted a culinary experiment. He liked what he tasted, and he soon began experimenting with the cheese at his bistro as a canapé in various incarnations: encrusted with caramelized pumpkin, coated in dried mushroom dust, accompanied by figs and Hungarian pepper.

Some foodies loved the idea; others found it appetite-curdling. Veteran restaurant critic Gael Greene said it wasn't the mild taste but the "strangely soft, bouncy" texture that creeped her out.


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Comments


Curiously, I am both attracted and repulsed.
Michael K.

Sat, Mar 20, 2010


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