in the kitchen x blood orange, ricotta, pistachio

Continuing my series of winter desserts in the Spring (whoops!), here is one that is no longer on the menu. We participated in Restaurant Week this January-February and I came up with a riff off of our current cheesecake (on the next post!). It features ricotta cheesecake, pistachio cremeux, Sicilian pistachios, blood orange segments, and blood orange sorbet. We were receiving the most heavenly blood oranges during this time, and something this simple was perfect to showcase the fruit. On a dreary and cold winter day, it's nice to have a bright, citrusy, and refreshing plate in front of you.

in the kitchen x chocolate mousse, chocolate rocks, and maldon sea salt sherbet

It's been quite a busy few months that I haven't even been able to touch my blog. There's a few posts in the works showcasing my winter desserts (as we sit here through the April showers LOL). This chocolate mousse has been on the menu for a few weeks, and I am excited by the feedback and general popularity. Let's be serious though, when has chocolate not been a hit?  Anyway, this is one of the desserts that had been floating around in my head, so here goes. Milk  chocolate mousse (we use Valrhona Jivara 40%) is molded in a cube and then sprayed with a mixture of cocoa butter and Valrhona Manjari 64%. It is garnished with chocolate cremeux (Valrhona Extra Bitter 61%), chocolate cake, and chocolate rocks. The chocolate cake is technically steamed in the microwave, making it delicious and spongy. The chocolate rocks are a combination of cacao nib, cocoa powder, butter, and flour that has been mixed with tempered chocolate and afterwards dusted with confectioner's sugar and a bit of tapioca maltodextrin. As they are technically called chocolate rocks, I like when mine resemble coral and have crazy irregular shapes. Note to self: experiment with other flavors. All of this is paired with a maldon sea salt sherbet. I like to jokingly call it salted milk but it is very addictive. Sweet and salty. I love this dessert because it is purely focused on chocolate through percentages, flavors, textures, and different techniques with the maldon sea salt accenting the chocolate notes.

in the kitchen x black sesame, candied kumquats, lemongrass and ginger

It's been a while. It's been a whirlwind of a year, with a lot of changes. I spent a lot of time learning, doing, and thinking off the web. This new dessert for the year is something familiar. It's a cake I love, paired with only the essentials. Lately, I have been stripping down desserts only until it is all it needs. No unnecessary garnishes, no added flavors to sound "interesting." A thick and fluffy layer of black sesame cake. An equally smooth and nutty layer of black sesame cream. Lemongrass and ginger ice cream. Candied kumquats in wine and vanilla. My favorite black and white sesame tuile. It's nice to be back.

in the kitchen x caramelized pineapple v. 2

This dessert is an updated classic of last year's caramelized pineapple. Updated to the point where it's a new dessert. It is comprised of a roasted pineapple glazed in honey, cardamom, ginger, orange juice, and lime. It is topped with a whole wheat jaggery cake, coconut sorbet, sweet and salty caramelized popped sorghum (resembling miniature popped corn!), lime gel, and mint. It is sweet and refreshing, reminiscent of warm tropical beaches, but substantial enough for this gust of arctic weather we are currently experiencing in NYC. Sweet and salty, with a punch of acid, and a variety of textures. A delicious start to the new year.

in the kitchen x pear & blue cheese

Sometimes I can't decide on having cheese or dessert after a meal. I just want both. This dessert/cheese hybrid satisfies both cravings. The pears are poached in lemon rose geranium (a highly floral and beautiful herb), sugar, vanilla, and water. After they are poached, crumbled spanish blue is placed on top. It's drier, more crumbly, and stronger than other varieties I am used to eating, and I love how it stands up to the natural sweetness of fruit. 100% maple syrup is drizzled on top, nasturtium added because of their peppery and fresh note, and fresh pomegranate seeds added.