Sep 20, 2018

Peach Parfait

2 lb. peaches, diced, peeled
3 oz. water
6 oz. light brown sugar
Granulated sugar
2 tsp. fresh lemon juice
2 tsp. ginger

Combine water, sugars, lemon juice, and ginger into a pot. Heat until sugar dissolves and pour over fresh peaches allowing them to macerate.

2 C. pastry cream
1 lb. milk
4 oz. sugar
1.5 oz. corn starch
4 eggs
2 tsp. vanilla extract
1.5 oz. butter

Combine the milk with half the sugar in a saucepan and bring to a boil. Combine the remaining sugar with the cornstarch, add the eggs, and mix until smooth. Temper the egg mixture into the hot milk and bring to a full boil, stirring constantly. Remove from heat and stir the vanilla and butter. Transfer to a container and place plastic wrap directly on the pastry cream and let cool.

1/2 C. whipped cream

Fold whipped cream into pastry cream

1/8 C. crème fraise

Fold the crème fraise into the pastry cream.

Garnish with candied nuts.

Sep 6, 2018

Farmer's Garden Rice

3/4 C. Bomba Paella rice
3 C. chicken stock
1 tb. olive oil
1 tb. garlic
1/4 C. fresh tomato, chopped
1/4 C. corn, cut from cob
1/4 C. summer squash, diced
1/4 C. heavy cream
2 tb. Parmesan cheese, freshly grated
1/4 C. chorizo
1 tsp. fresh thyme

Gently sauté garlic in 3 tablespoons of olive oil in a medium saucepan for about 2 minutes, or until softened. Stir in rice and cook an additional 2 minutes. 

Meanwhile, reheat stock to a gentle simmer. Add to rice, one ladleful at a time, stirring well and adding more stock only when each addition has been absorbed. Cook until rice is just beginning to soften, about 30 minutes.

Combine rice, tomato, corn, squash, and stir to incorporate. Continue stirring and cooking until the mixture is very hot, then add cream, Parmesan, and chorizo. Stir to combine and cook until hot, if mixture seems dry, add more stock or cream to desired texture and season to taste. 


Aug 30, 2018

Peach and Raspeberry Sorbet

4.75 lbs. fresh peaches of choice (pitted)
2 C. fresh raspberries
2.5 lbs. water
2 lbs. granulated sugar

Combine the 4 ingredients in a blender and puree until smooth. Pour the puree into a sauce pan and cook on medium heat until it reaches 140 degrees to dissolve sugar.

Fill cylinder of ice cream freezer, freeze according to manufacturer's directions. Transfer sorbet to a freezer container. Cover and freeze for 4 hours or until firm.