Angel food cake with sweet bay leaf infused caramelized pears, apricot mint sorbet, raspberry lemon thyme coulis, and apricot brandy cream. Served at Sooke Harbour house Wednesday May 12 2004.
Warm cherry clafoutis with a cherry mint salsa, caramel ribbon ice cream, apricot puree, port reduction and dianthus flower glaze. Served at Sooke Harbour house Tuesday June 22 2004.
Little Qualicum Cheeseworks Fromage Frais layered with ladyfingers dipped in apricot brandy, served with blueberry lemon thyme puree, mint, wildflower honey frozen yogurt, and poached sour cherries. Served at Sooke Harbour house Wednesday April 21 2004.
Is there anything more fun than making chocolates? This book is an absolute gem – I have tried so many of these recipes, with consistently wonderful results. Roger Geerts uses a lot of butter, glucose, and fondant in his fillings, which means these recipes are quite sweet and have a high fat content. It is […]
Yogurt and lemon verbena Coeur a la crème wrapped in honeydew melon ribbons, with watermelon mint granite, a pumpkin seed lace tuile, yellow tuberous begonia glaze, and mint syrup. Served at Sooke Harbour house Thursday September 25 2003.
The French like to give away Chocolate Truffles during Christmas – what a sweet tradition! Often served with coffee, truffles are simply balls of chocolate (melted with varying amounts of egg, butter, cream or sugar) that are coated with chocolate or rolled in cocoa powder. This base mixture can be used for many different flavor […]
Lemon eucalyptus poached pear with toasted hazelnut dacquoise and dark chocolate granache cake, a chocolate and rosemary cream filled flute, a pear and mint puree, and crème anglais. Served at Sooke Harbour house Tuesday September 30 2003.
Working as Pastry Chef at the Sooke Harbour House was one of the most exhilirating, challenging and inspiring jobs in Thea’s career. One of the top restaurants in the world, the Sooke Harbour House is noted for its unique menu written every single day that uses only the freshest of local ingredients. The cooks, including […]