Food has long been a part of my life. From early childhood I would bake my own birthday cakes and was always drifting toward kitchens and restaurants. Although I not currently working in the service industry, I am still passionate about food. I cook at home regularly, always experimenting and trying new things, ingredients and recipes. My focus is shifting more and more to food that is healthy, digestable, tasty, and vegetarian.
I love to use food as a creative outlet and believe food is meant to be eaten, not looked at but it should look like it tastes good.
Not to mention my homemade cranberry sauce which you will not find better anywhere.
So much Num NUM!!
This cake was made on the Thursday after President Obama officially received the Democratic Party nomination to celebrate the momentous occasion.
I loved that day :-) and the cake was absolutely fantastic.
It was layered apple-cinnamon lady fingers with apple compote and calvados buttercream.
Sample Dinner Menu
Cheese Puffs with Havarti Dill
Large Bello Mushrooms stuffed with sweet Italian sausage, onions, garlic, and mushrooms
Braised pork, seared with sweet and spicey rub and roasted with garlic, apples, and green onions until perfect and
topped with apple meat sauce
Served with steamed root vegetables, fried scallion pancake, and refreshing apple and parsley salad
Profiteroles with fresh Pate au Choux, house chocolate sauce, and french vanilla IC
Sample Dessert Menu
Crispy golden honey almond kataifi with vanilla ice cream and cranberry/orange reduction
Succulent coffee and blood orange buttercream filled mille-feuille with orange coulis and espresso crème anglaise
Cinnamon lady fingers with crisp apple sorbet, calvados caramel sauce and flambéed apple compote
Sharp gin sabayon in a flaky pistachio crust with sweet basil ice cream and basil crème anglaise
Creamy coconut panna cotta with coconut sauce, coconut tuile and dark chocolate garnish
Beggar’s purse filled with hazelnut financier and rum flambéed plantains. With banana chips and chocolate ice cream
Pistachio roulade with mint infused crème legere
Savory crepes filled with slow caramelized onions, sour cream and maple crisped bacon topped with maple syrup
White and dark chocolate semifreddo dome with lychee’ granite in a crisp chocolate cup
Rich dark chocolate soufflé with orange caramel crème anglaise and chocolate and vanilla swirl ice cream
Tempered chocolate tree filled with candied nuts and selected dried fruits