Well several days ago I was told to plan a dessert for our high end restaurant, there was going to be a party of 16. So did the research and some thinking and this is what I came up with....pictures to come soon I hope.
A Pistachio Buttermilk Tart with Red Plumes simmered in Chardonnay with a Pistachio Nougatine garnish.
Sunday, August 17, 2008
Thursday, August 14, 2008
Edible Flowers and other Whimzies
So what does one do with Marzipan flowers? Eat them? Freeze them? Not sure.
I am trying to get a Buttermilk Tart recipe to function at work but all our pre made tart shells keep bursting or are too soft after baking. I am going to have to use some sugar dough and make my own shells. Going to have the Buttermilk tart with a sugar dough shell, nougatine garnish with White wine simmered peaches. Probably going to use the left over juice from peaches as a sauce. Hopefully it will turn out great. Have to remember to take my camera to work.
I have really learned alot at my current job and hope that my work/education does not stall out. I need to keep myself flexible and open to all culinary bits. I still have ALOT to learn.
Monday, May 12, 2008
Mother's Day Dessert Buffet 2
Second Aframe on Dessert Buffet....Fondant Native Story tellers in middle shelf
Mother's Day Dessert Buffet 2008
Our Mother's Days setup...Chocolate fountain on the left, holds 11+ pounds of chocolate
Thursday, February 14, 2008
Colleen's 28th bday cake
French vanilla cake with bottom layer of brownie, with lemon lime chantilly creme and rum soaked cherries and pineapple iced in italian meringue
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