Bittersweet chocolate caramel mousse and flourless chocolate cake with golden rosemary infused caramelized pears, earl grey tea crème anglais, apricot fruit sage coulis and filo. Served at Sooke Harbour house April 2004.
Posted in Pastry & Desserts | Tagged apricot, cake, caramel, chocolate, creme anglaise, desserts, earl grey, filo, flourless chocolate, fruit sage, pastry, pears, rosemary, Sooke Harbour House | Leave a commentMaster chocolatier Robert Linxe is famous for boxed chocolates; he has shops all over Paris and in New York. Naturally when I bought this book I thought I was getting some great recipes for chocolates – was I ever wrong! … Read More
Posted in On My Bookshelf | Tagged cake, chocolate, cookbook, mousse, recipes | Leave a commentBrown butter hazelnut cake with wild flower honey frozen mousse, blackcurrant grand fir sorbet, marionberry compote and whipped crème freche. Served at Sooke Harbour house March 24 2004.
Posted in Pastry & Desserts | Tagged blackcurrant, cake, desserts, Grand Fir, hazelnut, marionberry, mousse, pastry, Sooke Harbour House, whipped cream, wildflower hone | Leave a commentCherry, brown butter, hazelnut cake, with a warm cherry, loganberry, lemon thyme compote, Fromage frais mousse, caramel sauce and sorrel cream. Served at Sooke Harbour house June 2004.
Posted in Pastry & Desserts | Tagged cake, caramel, cherry, desserts, fromage frais, hazelnut, lemon thyme, locanberry, Sooke Harbour House, sorrel | Leave a comment‘The Advanced Professional Pastry Chef’ is a reference book – an advanced pastry textbook – and as such is a very handy book to have in your kitchen. It provides a wealth of quality information and a wide range of … Read More
Posted in On My Bookshelf | Tagged cake, cookbook, pastry, recipes | Leave a comment‘Professional Touches’ is a well-written, advanced book about cake decoration, with meticulous step-by-step instructions and captioned illustrations, making it methodical and practical. The author walks the reader through a couple dozen of her own creations, with names like ‘The Sheep … Read More
Posted in On My Bookshelf | Tagged cake, icing, Wedding Cake | Leave a commentMolasses ginger cake with warm pineapple sage caramelized apples, Late Harvest Riesling and lemon thyme sabayon, toasted pumpkin seed crème anglais, and a sugar twist. Served at Sooke Harbour house Friday September 26 2003.
Posted in Pastry & Desserts | Tagged apple, cake, creme anglais, Ginger, lemon thyme, molasses, pastry, pineapple, pumpkin, riseling, sabayon, sage, Sooke Harbour House, sugar | Leave a commentSarah Higgins is getting married to Mark Matthews on Saturday, and their rehearsal dinner was last night, at the cozy Crescent Beach Bistro.
Posted in Pastry & Desserts | Tagged cake, chocolate, john deere, marble cake | Leave a commentThis is another sweet gift from my mentor, George Wagner; a German instructional book filled with design and illustrative ideas for cakes. I haven’t tried any of this stuff yet, it is a relatively new gift; and everything I take … Read More
Posted in On My Bookshelf | Tagged cake, cake decoration, recipes | Leave a commentWarm chocolate truffle center cake with pumpkin, licorice spice ice cream, coffee cream and Grand Fir caramel. Served at Sooke Harbour house Saturday October 4 2003.
Posted in Pastry & Desserts | Tagged cake, caramel, chocolate, coffee, desserts, Grand Fir, ice cream, licorice, pastry, pumpkin, Sooke Harbour House | Leave a comment