A Life in Baking, Pastry, and Libations.
One of the earliest fermented beverages, and one that even predates beer, is honey wine (mead). In its most basic form, mead is an alcoholic beverage made by fermenting honey and water. 750 mL honey, raw* 3 L water, mineral Whisk water and honey until honey has dissolved. Cover with a towel and ferment... Continue Reading →
The Caribbean is not a cheese-centric culture so for much of my life, cheese existed in two forms: orange and white Cheddar. It wasn’t until I embarked upon my journey as a pastry chef (and by default, was in charge of the cheese program) that I began my cheese education in earnest. I already knew... Continue Reading →
Apples are one of the most widely cultivated fruits in the world and a staple of the dessert menu that transcends culture and time: apple sharlotka from Russia, apple strudel from Vienna, Alsatian apple tart and tarte tatin from France, and apple pie from America. The beauty of apples is, unlike most fruit, an apple... Continue Reading →
Cloyingly sweet and nondescript, honey was just another ingredient for desserts and ice creams. At least, this was true until I finally got around to opening the jar of lavender honey that I bought in France a few years earlier. I was flummoxed. The honey, a light tinge of beige, was thick, creamy and... Continue Reading →
I don't think of olives as a savory ingredient in pastry. To me, it's just another form of salt, albeit one with a vast array of fruity, herbal and nutty undertones. Candying the olives removes some of the saltiness imparted during the brining process while drying intensifies the olives' natural affinity for citrus, nuts, and... Continue Reading →
Components: Grapefruit panna cotta (with olive oil cake), Campari meringue, dehydrated grapefruit, caramelized vanilla honey, grapefruit marmalade, grapefruit segments, grapefruit granite Inspiration: How many ways can I use grapefruit in one dessert? Technique: Fruit panna cottas are never easy to develop as its tough to achieve the right balance of cream and milk that will... Continue Reading →
Buttery. Salted. Caramel. 