~desserts~

persimmons creme brulee
honeycomb and crystalized ginger

zucchini bread
candied apples and bacon brown sugar ice cream

chocolate mousse bomb
tangerine sherbet
chocolate macadamia nut tuille and orange mint

meyer's lemon panna cotta
frosted concord grapes and jus

burbon pecan tart
pumpkin ice cream and butterscotch sabayon

marscapone cheesecake
balsamic fig compote and strawberry ice cream

~creme fraiche recipe~

~creme fraiche recipe~

1 cup heavy cream

1 tbls. buttermilk

heat heavy cream to 105 degrees

remove from heat and whisk into bowl with buttermilk

wrap loosely and hold at room temp for 24 to 36 hrs.

whisk and refigerate for service when set

~green tea ice cream recipe~

~green tea ice cream recipe~

16 ounces milk

16 ounces heavy cream

1 vanilla bean split and scrapped

7 ounces sugar (split 1/2 and 1/2)

1 ounce karo syrup

1/4 tsp salt

15 yolks

15 bags green tea (strong flavor name brand)

*simmer milk, heavy cream, vanilla bean, karo syrup, 1/2 the sugar(3 1/2 ounces)and salt, on medium heat stirring 7-10 minutes.

*remove from heat and cover, let steep 5 minutes.

*whisk egg yolks and 1/2 sugar(3 1/2 ounces) till ribbons appear.

*temper the two together.

*place back on heat and stir constantly till thick.

*pour over green tea bags and let soak over night.

*strain liquid from tea bags and place liquid in ice cream maker.

*put in freezer 24 hours and then serve

~tandoori recipe~

~tandoori recipe~



1 cup plain yogurt
4 tsp curry powder
3 tsp coriander
3 tsp cumin
2 tsp garam masala
2 cloves garlic
1/2 tsp minced fresh ginger
1 tbls chopped cilantro
1 1/2 tsp kosher salt
pinch of cayenne pepper
2 tsp fresh squeezed lemon juice

place all ingredients in blender and mix till smooth
reserve in frig till needed

~gnocchi recipe~

gnocchi recipe

1/2 # potato

3/4 cup a.p. flour

1 egg yolk

salt and pepper ( to taste )

1 tsp. white wine

1 tbls. flavoring ( optional )

roast potatoes in oven 350degrees till fork tender

remove and peel while hot

slightly smash and return to oven for 5 min. till dry

put in mixer with paddle attachment and mixer on meium speed 45 seconds

add egg yolk while mixer is on

stop mixer and add salt and pepper and 3/4 of flour

mix on medium till flour is incorporated

add rest of flour and flavoring ( optional )

add white wine and finish mixing

do not over mix

roll, cut and shape on textured board

leave on parchment covered sheet tray to dry

boil salted water in pan

drop gnocchi in boiling water and cook till gnocchi float to the top

remove from water; drain

saute in clarified butter and season to order

serve

~gravlax recipe~

gravlax recipe

1 - 3lb. side of salmon-skin on
2 fluid oz. of lemon juice
1 fluid oz. of aquavit

cure mix
6 oz. salt
6 oz. sugar
1/2 oz. fresh cracked pepper

remove pin bones and score skin.
place skin down on cheesecloth or shrink wrap and brush with aquavit and lemon juice.
mix cure and pack over salmon ( less on tail end ).
finish wrapping and place in perforated pan with regular pan under and one on top.
place weight ontop (#10 cans)
turn daily for 3-4 days.
rinse and store
slice thin to serve

~le chevre noir cheese~

le chevre noir cheese

vieilli aged

goat cheddar

~winey goat ~ goat cheese~

winey goat ~ goat cheese

~espresso oak aged yeti great divide brewing co. beer~

espresso oak aged yeti great divide brewing co.

bohemian imperial stout black