A Life in Baking, Pastry, and Libations.
Elements: Whipped ricotta panna cotta, almond (frangipane) cake, pear pate de fruit, poached pears, pear-white balsamic sorbet, honey foam, fennel Concept: The flavor of a ripe pear is so delicate and fleeting that I have trouble using it as a frontal flavor in desserts as the slightest tinge of heat seems to dull the floral... Continue Reading →
Inspiration: I wanted to do a dessert that reminded me of fall while avoiding the now-ubiquitous flavor of pumpkin pie spice. Elements: pumpkin cake, mascarpone-pear cream, poached pears, cranberry gel, brown butter gelato, honey sesame tuile Concept: I started with a pumpkin cake that is flavored with olive oil, lemon zest, and cinnamon. The flavor... Continue Reading →
This muffin is a bit of a conundrum. For starters, the muffin "batter" is really a dough that is stiff enough to roll. The dough is also leavened with both yeast and baking powder, although the yeast contributes more flavor than rise. When I first used this recipe from Nancy Silverton's Pastries from La Brea... Continue Reading →
Buttery. Salted. Caramel. 