I don't know what I'll do this week ... maybe something with crepes? Come on the tour and find out!
Monday, July 20, 2009
"Follow the Chef" Market Tour Desserts
Every Wednesday Chef Touhy takes a group of guests on a tour of the great farmer's market across the street at Cesar Chavez Park and then plans a meal for them based on what he finds fresh and in season. The menu always includes dessert so each week I plan something special for the guests. Last Wednesday I went across the street and picked up a box each of golden and red raspberries, tayberries, loganberries, blackberries and blueberries. They all came from Patrick's Garden, a local berry grower. They were beautiful and ripe and I wanted to serve them fresh, not cooked, so I combined all of the berries in a bowl and set them aside. I put equal amounts of sugar and water in a saucepan and brought it to a boil, then removed it from the heat and added fresh lemon verbena, a heavenly herb that infused the syrup with a lovely light lemony essence. I chilled the syrup then spooned some of it over the berries. While the berries were bathing in the syrup I made a sabayon with a brut rose sparkling wine and chilled that as well. I love to make sabayon - it's a magical combination of egg yolks and sugar whisked together over a hot water bath that can be flavored in a million different ways. To assemble the dessert I put a couple spoonfuls of the berries with some of the now red-tinted syrup in martini glasses, followed by sabayon, then another layer of berries. I used a propane torch to brulee the last layer of sabayon, then added a caramel lace cookie for a little crunch. The desserts were absolutely gorgeous, light and summery.