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 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 commentThe Notebooks of Michel Bras is a book about inspiration, and isn’t really a recipe book or a typical food book (although it does contain almost 90 recipes and lots of culinary suggestions). It functions mainly as a diary of … Read More
Posted in On My Bookshelf | Tagged desserts, michel bras, pastry, seminola | 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 commentThis book is a passionate work by a skilled and imaginative chef, Frederic Bau. He is an expansive writer – he goes through every ingredient and how it is useful, explains how to look for the best quality, what to … Read More
Posted in On My Bookshelf | Tagged chocolate, frederic bau, pastry | 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 commentCaramelized pear strudel with a frozen hazelnut parfait, chocolate, sweet marjoram foam, and Grand Fir caramel sauce. Served at Sooke Harbour house Friday October 3 2003.
Posted in Pastry & Desserts | Tagged chocolate, Grand Fir, hazelnut, marjoram, parfait, pastry, pear, Sooke Harbour House, streudel | 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 commentApple Cider Glazed Apple Ginger Pound Cake with yogurt sorbet, blueberry, fruit sage compote, and blackcurrant, Grand Fir syrup. Served at Sooke Harbour house Thursday April 8 2004.
Posted in Pastry & Desserts | Tagged apple, blackcurrant, blueberry, cider, dessert, fruit sage, Ginger, Grand Fir, pastry, pound cake, Sooke Harbour House | Leave a commentBlueberry financier, with blueberry sorbet and mousse, with apricot coulis. Served at Sooke Harbour house, fall 2003.
Posted in Pastry & Desserts | Tagged apricot, blueberry, coulis, financier, pastry, Sooke Harbour House | Leave a comment