Wednesday, November 11, 2009

dessert menu

Coffee "Faux" Gras/Cardamom & Coffee Infused Dates/Red Wine Biscotti Crumble/Yogurt Cheese

I'm not a pastry chef, and lately I have been really trying to figure out how we can take our desserts to the next level. At Tastings we are not currently in a position to have a FT pastry chef, so we take it upon ourselves to develop, test and execute pastry projects for our menu. Believe me when I tell you that something about pastry and me don't mix.... I am a chef  though, so the basics I have down, and we develop great desserts but are always playing it safe,  but I really want to take it to the next level. Maybe I don't have to be so "safe" when it comes to desserts. But how?
The dessert above was "on the fly"  Matt & I were doing a tasting menu for Green Mountain Coffee and some of Bostons top food bloggers. The theme was coffee and every course had coffee in a different form, used in a different way or texture. I wanted to do something that was different, so I played on a classic dessert in Morocco where coffee is infused with cardamom and then that is used to infuse fruits. We had some dates and the result was extremely tasty...Matt was making a fluid gel, coffee of course, and the result was pretty cool. Instead of pureeing the gel to make the fluid gel, we left it as a firm gel. The look was pretty cool, texture needed some work but overall.....very good dessert. Why cant all our decisions on dessert come out like this. The winter menu is under development...I'm looking forward to sharing with you what we do for our dessert menu. In the mean time.....hopefully more "on the fly" ideas begin to shape our thought process in the pastry department.

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