Meet the newest member of our dessert family - North Valley Chevre Tart with
stone fruit, blueberry compote and buckwheat honey. I had done a special goat cheese tart for the Ashcrafts of North Valley Farms when they came to Grange this week and Chef and I liked it so much we put it on the menu. I use the Ashcraft's chevre, local stone fruit from Jim Mills (whatever we have ripe that day - in the picture it's nectarines) and local buckwheat honey from Frank Lienert. The tart is slightly warmed and served with the cold blueberry compote and a drizzle of honey across the fruit and on the plate. Warm and cold, sweet and tangy all on one plate ... yum!
stone fruit, blueberry compote and buckwheat honey. I had done a special goat cheese tart for the Ashcrafts of North Valley Farms when they came to Grange this week and Chef and I liked it so much we put it on the menu. I use the Ashcraft's chevre, local stone fruit from Jim Mills (whatever we have ripe that day - in the picture it's nectarines) and local buckwheat honey from Frank Lienert. The tart is slightly warmed and served with the cold blueberry compote and a drizzle of honey across the fruit and on the plate. Warm and cold, sweet and tangy all on one plate ... yum!
This week we also provided the dessert for the Michael Pollan lecture at the Westminster Presbyterian Church. Jackie and I made 200 nectarine crostadas - all with handmade crust. It was a bit of work rolling out all that dough, but the end result was worth it. The tarts were beautiful (displayed on Chef's gnocchi board) and everyone seemed to really enjoy them.
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