I'm still recovering from this weekend's dinner so here is my lazy post. In a day or two I'll post a new dessert that (if everything goes as planned) will be published in Pastry & Baking North America.
Braised oxtail in tempranillo on puff pastry
And its a beautiful puff isn't it?
Goat mofongo, fried plantain
Long Island Cheese squash soup, habañero, cranberry, olive oil powder, beets, lemon granite
A flavor goof around: Apple, balsamic, stout, pomegranate leather, fennel, leek and orange
Swiss Alps Bakery – Albuquerque, New Mexico
5 days ago