A Life in Baking, Pastry, and Libations.
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 →
A fun idea for serving dessert. This would have been helpful during my years in catering industry: http://m.huffpost.com/us/entry/4595682?ncid=edlinkusaolp00000003
A well-crafted dessert menu displays artistry in flavor and execution to present desserts that marry with the restaurant’s philosophy while reflecting the season. As old desserts fall flat on our jaded palates, pastry chefs must adapt and add new techniques to their arsenal. An apple pie can be deconstructed and re-imagined every which way to... Continue Reading →
With our predilection for picture perfect food, the boniato has been slow to catch on in North America. It's a turnip-shaped tuber with tough, gnarly, purplish skin that is never devoid of dirt, no matter how hard you scrub. Once cooked, the creamy colored flesh tastes sweet and buttery, faintly reminiscent of chestnuts. The boniato... Continue Reading →
When an unexpected bumper crop of yellow tomatoes appeared this year: https://twitter.com/thesugarchef/status/370300505571864577 I could think of no better use than tomato sorbet. Wait! What?! Tomato sorbet for dessert? Yes. Tomato sorbet is not a new concept as it's been featured in Johnny Iuzzini's cookbook, Dessert Fourplay, and has been a mainstay in the Jean George... Continue Reading →
Buttery. Salted. Caramel. 