A Study in Rustic

Slowly leaving us are the days of overly composed desserts, and food in general.  Don't get me wrong, I still love my 11-component frivoloties but I find I am more often craving something "simple & tasty" after a meal.  And what could embody that better than chocolate pudding (made with two types of chocolate, of course)? 

Silky, sweet, bitter, and just the right amount of thick resistence is what makes it perfect.  Coming from a fine dining background myself, I couldn't just plop a heap of it in a bowl and call it a day.  Homey comfort foods can always use a little finesse and garniture.  This pudding pairs deliciously with a chunky, bourbon-banana jam (underneath) and salted toffee bits sprinkled over a mound of vanilla chantilly.  Simple caramelized banana slices add another bit of texture and freshness to the overal dish.

I actually found myself overthinking such a simple dessert.  I believe it takes real talent and culinary intelligence to create a dish with only a couple components, and make it so addictively more-ish.  I must admit that my pastry ego has been guilty of overcomplicating things, and I have had to concienciously scold myself for doing so, "enough is enough!". Who knows, with a little practice, "rustic" might be my new gig!

Gingerbread in March?

Yes, gingerbread in March, but we won't actually debut this masterpiece until late November.  And yes, if I can say so myself, it is a masterpiece!!  I was asked to make a gingerbread chapel for a popular bridal magazine and the color scheme was to be all white and silver.  I brought back to the kitchen a myriad of white candies (including clear mint lozenges, mini white gum drops, candy stars, clear & white life savers), and just went to town with royal icing and large & small silver dragees.  All the candy and swiss dots aside, the 'piece de resistance' has to be the royal icing bell tower (for that, you'll have to wait until the end of the year): a filligree'd structure made entirely of piped royal icing, with a fondant bell hanging proudly in the window!  Other signature components of the chapel were a tiled roof, made of individually curled fondant tiles, and fondant snowflakes decorated with silver dragees.

Happy Wedding Marcellus and Nichelle!!!

A Work In Progress

Just playing with (very early) Spring dishes.  Carrots, to me, always evoke slightly warmer days.  I wanted to work them into a new dessert but not necessarily make them the main component.  I've always loved the flavors of carrot cake, and wanted to deconstruct it and put it back together differently.  We start with a base of baked mascarpone and creme fraiche cheesecake, then top it with a honeyed multigrain streusel.  The streusel sprouts a globe of celery sorbet, warm & spiced carrot foam, and candied carrot coins.  A few sprigs of micro celery and a dehydrated slice of baby carrot are used for flavorful garnish.  Hmmm, but what else?  I'm no sucker for over garniture, but I think this could use one more thing. 

Valentine Hearts

Filled with Passion Fruit ganache!  Other V.Day goodies at the restaurant will be white chocolate mendients with sicilian pistachios and crushed pink pralines, mini salted chocolate chip cookies, dark chocolate macarons (perhaps with an espresso filling), and some blood orange jellies; and those are only the petit fours!  For dessert, a refreshing tropical pavlova with guava mousse and fresh tropical fruit.