Dessert Wedding

Last weekend I made a wedding cake for a cousin. It was short and sweet, serving only dessert!

I also made cream puffs, which were filled with an orange curd and a hint of strawberry. Filled pastries have to be my favorite, so many flavor possibilities! They were a hit.

The 3 tiered tower consisted of strawberry and yellow cake layers, orange-Cointreau syrup, strawberry jam, and Italian Meringue Buttercream. To make the fluffy buttercream more stable, I added shortening along with the butter.

Tomorrow I am visiting Boggy Creek Farm then heading to a pastry chef interview! Have a great week!

rainy summer day

I’m in Kansas City, where the temperature is 85, the gardens flourishing with color, safe from fires and drought.

The mulberry’s are ripening, memories of my grandmother’s farm are stronger than ever.

The Sweet Life in Austin

I love Austin. From hot vinyasa yoga to a photography meet up to meeting friendly, passionate chefs, I am finally proud of the career field I have chosen. Here is a simple, refreshing salad I put together before heading to the pool to continue reading The Sweet Life in Paris, by David Lebovitz. All vegetables are from local Texas farmers, salvaged at the Sunset Valley Farmers Market. If you are ever at the markets, check out Cake & Spoon. I help run the markets and prep the pastries from time to time. The scones, chelsea buns, and tarts are worth every penny.

1 cucumber, peeled & chopped
2 red ripe tomatoes, chopped & seeded
1 red pepper, diced and seeded
1 green pepper, diced and seeded
6 button mushrooms, quartered
handful of picked herbs (cilantro, parsley, chives, etc.)
-
2 T. Local honey
2 t. sea salt
1/2 t. black pepper
1/4 c. apple cider vinegar
3 T. olive oil

Whisk bottom ingredients together, oil last.
Stir in veg and herbs.
Marinate & eat!

Rice & Honey

This recipe is simple and light, not too sweet, and perfect with tart cherries. Rice pudding and summer cherries are my ultimate comfort foods, so why not put them together with healthful coconut/almond milk.

Coconut Rice Pudding

2/3 cup Jasmine Rice
1 1/3 cup water
1 tsp. sea salt
1/2 zested orange and 2 T. Wildflower Honey
1 cup coconut milk
1 cup almond milk
honey-cherries-dash of cinnamon

Combine salt, rice, water, zest, and honey. Simmer, covered, until water is absorbed.

Add milk and simmer until thick, about 10 minutes.

Garnish with honey, cherries, and cinnamon.

Bittersweet Ricotta Cookies

During an afternoon of diligent job searching, I wandered down 6th street and found the Savory Spice Shop. As I entered this amusement park for culinary creativity, the woman here blew me away with enthusiastic greetings. I have never felt so welcome, we actually carried on real conversation. I decided on 3 items: Amaretto Extract, Hibiscus Flowers, and Ground Mahleb (sour cherry pits). I left gleaming with excitement and a sort of serenity.

My favorite culinary influences would have to be from the Italian. Maybe I was influenced too much by a mentor, but they sure know how to live simply. The best places for Italian fare I have experienced so far in Austin are Enoteca Vespaio and Hog Island Deli. I am excited to try The Backspace, it sounds like a certain rustic fare I once worked with. I miss it.

My mixer and bowls are back in KC, so I use a plastic bowl and a wooden spoon for this recipe. Simple!

Soft Biscotti, it is such a perfect, balanced cookie. This is what I decide to make with my new treats. Now this cookie has many components, but they work beautifully together.

Amaretto – Ricotta – Hibiscus – Campari – Orange – Mahleb

Tart, sweet, bitter, new. They come out so light and airy. To complement the sweet, light cookie I created a mixture of minced orange peel, sugar, and Mahleb to give it an extra burst of tart freshness. I sprinkled this on top of the Amaretto Campari frosting.

Inspiring Chefs & Chorizo

So my first job in Austin was to work in a pastry booth at the farmers market. It was a delightful experience, hundreds of scones sold, along with 6 assortments of freshly baked quiche.

The market flourished with joyful people, not one complaint. The weather was perfect, not too hot, not too windy. The best part of this Saturday morning was the occasional visit of other vendors, asking for a trade. I went home arms full of fresh sorrel, beets, radishes, carrots, and chorizo.

This weekend I made a quick Chorizo Sloppy Joe. Local chorizo, onion, cumin, carrot, sorrel combine to create a comforting luncheon sandwich. (Makes 2.)

8 oz. Ground Chorizo

1/4 small onion, diced

2 carrots, diced

5 Baby bella mushrooms

1 diced tomato

handful of torn Sorrel

1 t. cumin

1 T. worcestershire

salt/pepper

2 whole wheat buns

mustard

Saute onion, carrot, and mushroom with cumin, salt, and pepper for a few minutes. Add chorizo and brown. Finally add tomato, worcestershire, and a dash of mustard. Simmer for a few more minutes, add sorrel.

Serve on toasted buns with or without cheese and pickles.

Local KC Love

In a week, I will be starting anew in Austin, Texas. In preparation, I have been visiting my favorite local spots, taking in memories and comfortable atmosphere.

Andre’s pastries and friendly service.

Rum balls, tender coconut macaroons, I order each pastry with almond frangipane.

Lawrence weekend expeditions with perfect friends.

Music with perfect friends.

The Rieger… formerly 1924 Main.. a place I used to call my second home. A place with crafted passion, through drink, food, and history.

The countless nights, news, laughs, and ricotta with grilled bread at Extra Virgin.

Happy Gillis, Succotash & all the other comforting cafe’s where I spent much of my time and money.

Soon I will be immersed in bbq’s, sunshine, and inspiration.

somethin sweet

Chocolate Cherry Hazelnut Nougatine

I love the texture. the chewy, the crunchy, the toasty.

Nutella Popcorn

Oops! I spilled Nutella all over this freshly popped corn..

Hobbying

well you can do whatever your heart desires.

Hibernation

A Winter’s Palate.

I dream live to quiet perfectionism and uncage minimalism.

 

Sprouts.

Rustic.

A vegetable roasted at a high temperature creates undescribable depth and flavor.

I thought I would share with you an irresistible side dish – for any holiday. You may have drooled over these at a restaurant in the heart of KC. This is my version.

Comfort. Heat. Caramelization. Never get enough.

Roasted Brussels Sprouts

Brussels Sprouts – Thick-Cut Bacon – Dried Cranberries – Oil – Sea Salt - Roasted Pumpkin Seeds

Veg Oil – Whole Grain Mustard – Apple Cider Vinegar – Sugar

Heat oven to 475 F. Foil a shallow baking sheet.

Slice each sprout in half, after trimming off stem. Cut bacon into short strips.

Toss with liberal amounts of your choice of oil, sea salt, cranberries, and bacon.

Roast until caramelized and tender. Stirring occasionally. Let them cool slightly.

Make a vinaigrette with a bit of mustard, a few tablespoons of vinegar, a bit of sugar, and veg oil.

Finish the dish by adding the vinaigrette & a few handfuls of delicious pumpkin seeds.

Have a happy T-day.