It's been a sunny season of eating fresh fruit and a lot of simple cooking. Earlier this summer I really wanted to create a different lemon tart, but still very familiar. I love a delicate & tangy lemon curd with an extra buttery tart base, a classic for a reason. It's common to top it off with a cloud of torched meringue, but I didn't want that. More decidedly, I didn't need that. Just some whipped cream with a touch of elderflower cordial and strawberries, the first of the season (can you tell how late this summer post is?). I find that in the summer whenever I am holding a piece of fruit or contemplating what to eat for dinner, less is more.
NYC Restaurant Week is not something industry people look forward to (for a variety of reasons). But looking on the bright side, it's an excuse for me to put something new on the menu. This is a strawberry semifreddo, tart and creamy, nestled in between fluffy and fruity olive oil cake. I am obsessed with this cake, as it is a siphoned microwave cake. Because of all the oil, it stays moist and fluffy. Tri-Star strawberries that have been hanging out in sugar to draw out its natural juices are interspersed with the cake, just so some of the cake pieces can soak up some of that strawberry juice. Finally, a generous scoop of Fior di Latte ice cream. Make no mistake, its sweetened milk and cream, not the cheese. All together, this equals a light, creamy, and refreshing Summer dessert.
Because procrastination really doesn't pay off, I'm still posting desserts from this past Spring. This was our tasting menu dessert, comprised of a baked chocolate ganache, paired with chocolate rocks, chocolate mint, chocolate twigs, and passion fruit sorbet. The baked chocolate ganache is egg based, and we bake it in a water bath on low heat for one hour. It comes out with a beautiful crackly top, very similar to a brownie. We then freeze it to unmold, and when served room temp, it is the most luxurious flourless chocolate cake. This small disk is paired with a tart and refreshing passion fruit sorbet to cut through the richness, and the chocolate mint adds a fresh floral element as well. For texture, caramelized cacao nibs, chocolate rocks, and chocolate twigs add extra dimension. I love caramelized cacao nibs, as the sugar cuts through the bitterness of the nibs. When pairing nibs (dried, roasted, and fermented chocolate in its purest form) with a dark chocolate cake (an altered state of the beginning), both lift each other up.
Now that summer is winding down, I am taking stock of all the desserts that I didn't post from the year. Last fall, this was the star. A classic philadelphia cream cheese cake paired with a graham cracker crumble, concord grape sorbet (my favorite flavor!), concord grape meringue, and market grapes. It was a simple dessert, pairing two of my favorite childhood flavors, concord grape jelly and cheesecake. You have to use Philadelphia cream cheese to get that creamy unctuous goodness. And fresh concord beats out any jam from the supermarket. So I wonder, how can I improve this dessert for the coming Fall?
Summer is flying by, it's already August! Taking advantage of this beautiful warm weather in NYC (minus that one week of humidity and rain), we are running a pina colada inspired special. This golden pineapple is a coconut semifreddo with a pineapple center. The center consists of fresh, diced pineapple cooked in brown sugar, rum, vanilla, orange, lemon, and a hint of cinnamon. The bottom is a soft and chewy coconut cake. The outside is sprayed with a light coating of Orelys chocolate and cocoa butter to create a light and thin shell. Orelys is part of Valrhona's newest line of blond chocolate and made with muscovado sugar (yes to unrefined sugar!) and it's notes of molasses go great with the coconut and pineapple. The crown of this pineapple is made with sliced, candied, and dehydrated pineapple. It's a refreshing and satisfying ending to a summer meal.