Cherry, 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 commentWarm gingerbread with cream cheese ice cream, carrot, fruit sage foam, raisin sauce, rum anglaise, and carrot crisps. Served at Sooke Harbour house, March 19 2004.
Posted in Pastry & Desserts | Tagged carrot, cream cheese, desserts, gingerbread, ice cream, raisin sauce, rum anglaise, sage, Sooke Harbour House | Leave a commentShady Lane farm fresh strawberries and Dianthus flowers, with strawberry, mable grey scented geranium sorbet, rose honey and lemon verbena ice cream, and chocolate anise custard. Served at Sooke Harbour house Wednesday June 23 2004.
Posted in Pastry & Desserts | Tagged anise, custard, desserts, dianthus, geranium, ice cream, lemon verbena, mable grey, rose honey, Sooke Harbour House, sorbet, strawberries | Leave a commentChocolate terrine with loganberry sorbet and jelly, meringue sticks, chocolate angelhair, crème anglaise Served at Sooke Harbour house March 2004.
Posted in Pastry & Desserts | Tagged angelhair, chocolate, creme anglaise, desserts, loganberry, meringue, Sooke Harbour House, terrine | Leave a commentA baked dark chocolate and espresso terrine with a Grand Fir scented, Bing cherry compote; caramelized pineapple and sage ice cream, a pear and anise puree, and a clear caramel glaze Served at Sooke Harbour house Friday August 15 2003
Posted in Pastry & Desserts | Tagged anise, Bing cherry, chocolate, desserts, espresso, Grand Fir, pear, pineapple, sage, Sooke Harbour House, terrine | 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 commentLemon 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.
Posted in Pastry & Desserts | Tagged cake, creme anglaise, dacquoise, dark chocolate, desserts, eucalyptus, ganache, hazelnut, lemon, mint, pear, rosemary, Sooke Harbour House | Leave a commentFrozen raspberry sage cloud with Nootka rose petal ice cream, apricot puree, blueberries and marscapone cream. Served at Sooke Harbour house Tuesday May 25 2004.
Posted in Pastry & Desserts | Tagged apricot, blueberries, desserts, ice cream, marscapone, Nootka rose, raspberry, sage, Sooke Harbour House | Leave a comment