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?
Yes, cupcakes are a part of my life. It's not something I like to admit. It seems when everyone finds out I am a pastry chef, one of the first comments is, "Oh, so you make cupcakes?." An innocent question, but one that I find irritating. I would never call myself a chef if all I did was make cupcakes. That all encompassing title means that you should know and be able to execute so much more. As a pastry chef in charge of a restaurant menu, cafe menu, and catering, I need to know ice creams, breads, cakes, and pastries in all its forms and intricacies. This on top of management, basic food knowledge, setting a good example, and working in a kitchen setting. I love a good cupcake, but I would never want anyone to think that all I do is bake cupcakes all day. Yet, a good cupcake hits the spot, and a perfectly executed cake and frosting ratio says more about a pastry chef than a resume ever could. Pictured are red velvet cupcakes, white chocolate and cream cheese frosting, topped with meringue and hollyhocks.