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Green Tea Ice Cream
Thursday, November 12th, 2009Green Tea Ice Cream Yoshi Katsumura Yoshi’s Cafe Chicago IL This refreshing and unusual ice cream is a wonderful finish for a heavy dinner. Chef Yoshi serves his with raspberry sauce and fresh fruit. Use the freshest fruit available locally in season. Serves 15 – 18 1 quart milk 1/2 ounce powdered Japanese green tea [...]
A Lemon Soaked Pound Cake With Oregon's Fabulous Fresh Fruit
Tuesday, October 13th, 2009Nancy Forrest, a Portland native, studied french pastry at La Varenne Ecole de Cuisine in Paris. Back in the US she worked in Massachusetts * before coming home to Oregon as pastry chef at Wildw…
egg snowballs
Monday, October 5th, 2009sprinkle with roasted almonds and top with caramel sauce. garnish with fresh fruit of the season. source: great chefs of san francisco, avon books, 1984 chef: udo nechutnys, the miramonte restaurant, san francisco, ca.
Cookie Tacos from Chef Anne Lindsay Greer
Tuesday, August 25th, 2009The final dessert provides an encore appearance by Anne Lindsay Greer. She continues the Mexican theme with an inventive twist to the venerable taco. It’s a cookie taco presented with fresh fruit on a chocolate custard sauce.
Green Tea Ice Cream
Saturday, August 8th, 2009Green Tea Ice Cream Yoshi Katsumura Yoshi´s Cafe Chicago IL This refreshing and unusual ice cream is a wonderful finish for a heavy dinner. Chef Yoshi serves his with raspberry sauce and fresh fruit. Use the freshest fruit available locally in season. Serves 15 ‚Äì 18 1 quart milk 1/2 ounce powdered Japanese green tea [...]
Earl Gray Tea Sorbet with Fresh Fruit
Sunday, June 14th, 2009Chef Kaspar Donier was born and trained in Switzerland. Of course, the Swiss hotel kitchens are some of the finest in the world. He came to North America with the Four Seasons Hotels, working first in Canada then in Houston. **In Seattle his restaurant Kaspar’s is the toast of the town. **Here’s his dessert; Earl [...]
Lemon Soaked Pound Cake
Saturday, June 13th, 2009Nancy Forrest, a Portland native, studied french pastry at La Varenne Ecole de Cuisine in Paris. – Back in the U.S. she worked in Massachusetts * before coming home to Oregon as pastry chef at Wildwood – Cory Schreibers new restaurant. * Her dessert this time is Lemon Soaked Pound Cake punctuated with some of [...]
Sorbet
Tuesday, May 26th, 2009Sorbet, also called sherbet or ice, is made from fruit puree, fruit juice, and sugar syrup. The length of time the syrup cooks affects the texture of the sorbet: French sorbets are usually made with a very light syrup and are slightly grainy while Italian sorbettos are made with heavier syrup and are smoother. American [...]
Uncooked Fruit Puree (Coulis)
Tuesday, May 26th, 2009Uncooked Fruit Puree (Coulis) Makes about 2 cups 4 cups fresh berries, or 2 cups diced fresh fruit 2 tablespoons sugar or more to taste 1 teaspoon fresh lemon juice Puree the berries or fruit in a blender or food processor. Strain the puree through a fine-meshed sieve. Stir in the sugar and lemon juice. [...]
Bonjour Paris – Cap D'Antibes Beach Hotel and Spa Buzz
Thursday, September 9th, 2010Pastry chef Marc Janodet’s desserts are the perfect complement to Sale’s creations. Sphere “tout chocolat” and fresh fruit compositions. “The feeling when you’re in the restaurant is of being on board ship, I will take you on a …
