This was my 2011 signature Christmas dessert. Back in June I made a cacao based mincemeat that was macerated in three boozes until last week. The mincemeat was served with a fresh ginger ginger cake, passionfruit coulis and orange creme anglais.
The week before I served this: chocolate sablé, almond dacquoise, passionfruit bavaroise, dark chocolate mousse, coconut gelée
I've also been playing around with colored chocolate. Here is an attempt at a frog with red and yellow speckles and gold luster. I'm really wanting my airbrush now.
A savory dish for my friends at Bauscher - Moroccan spiced fermented cashew cheese, spiced beets, piñones and pumpkin seed streusel
Last week's dinner special - leek ash ravioli filled with local goat cheese and my own preserved lemons.
Swiss Alps Bakery – Albuquerque, New Mexico
4 days ago