Although fermented foods can be an acquired taste, they are much more common than people think. Beer, cheese, wine (notably Champagne), and vinegar are all fermented foods. What we commonly think of as bread proofing is actually bread fermenting. Even cocoa, coffee, and vanilla beans are fermented to develop the unique flavors that we’ve come... Continue Reading →
Pastry Obsession: Cheese (Culture)
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 →
Pastry Obsession: Apples
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 →
Pastry Obsession: Honey (Bees)
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 →
Candied Olives
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 →
Untold History of Jell-O
Aside from some Jell-O shots and a brief hospital stay (both unrelated incidents), I haven't eaten Jell-O in my adult years. Still, when I think of Jell-O, I think of my formative years as a budding pastry chef and Jell-O was one of the few desserts that I was allowed to make without much supervision.... Continue Reading →
Buttery. Salted. Caramel. 