Tag Archive for 'pastry chef jenny raven'

This Just In: Brookside Farm’s Flavor King pluots

As often as I come across a “perfect” piece of fruit, however, I rarely employ the philosophy of showcasing its perfection by serving it untouched; as Chef Paul Canales says, “the customer is not paying me to shop for them – I’m here to cook!” Only once or twice a year does a fruit come along that I feel is featured best by serving on its own, without setting it in a composed dessert context. That time has come…

Desserts for Oceanic Dinners 2011

Santa rosa plum sorbetto and brachetto sgroppino

Peach ice cream sandwiches with boysenberry sauce

Warm fig and raspberry tart with fig leaf ice cream

Amaretti-stuffed, roasted apricots with marsala…

Lemon Verbena Tisane

Jenny Raven’s Lemon Verbena Tisane…

TJI: Wild Fennel Ice Cream

Right now, wild fennel plants are about knee-high with tender shoots, feathery tips, & lots of natural sugar. Found all over northern California, this fennel is believed to be a direct descendant of the fennel Italian immigrants first brought here for their own gardens.

Our Pastry Chef Jenny Raven has forgaged…

Jenny’s Preserved Lemons

This week, pastry chef Jenny Raven put up a batch of Preserved Meyer Lemons. Unique in the fermentation world, this type of preparation produces volatile esters that deepen the aroma of the peel making for delicious tapenades and relishes, as well as adding a bright accompaniment to a number of other recipes…

Backyard Quince, or Respect For Your Elders

The bright, juicy, show-stopping fruits of summer are gone. Nectarines, strawberries, and pluots- all feats of human farm science- have exhausted themselves serving us….and we are finally at late harvest season, my favorite time of year…