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.
Curious Kumquat
Fabio on Fire – Peoria, Arizona
1 day ago
2 comments:
Here's your next culinary challenge:
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/398627_338138502882276_205344452828349_1267970_918186859_n.jpg
Nice dishes. Looks like you've been busy. I haven't done much experimenting or creating in a while. I frequently miss being in a situation where experimenting and creating are part of the work.
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