restaurantgirl

Pastry chef Alex Stupak has kindly supplied us with this doozy of a dessert recipe. On a scale of 1-10, I'd rate it a 10.  But some things are worth slaving away like a scientist in the kitchen and this dessert yields delicious results...

Ingredients:

To assemble the almond ice cream rocks:

• Almond ice cream
• Almond glacage
• Almond nougatine

To dress the dish:

• Bitter yogurt sauce
• Honey fluid gel
• Micro lemon balm sprigs (24 each)
• Dried lychee slices
• Bitter foam
• Minced dried apricot (10 dried apricot will be sufficient)

For the almond ice cream:

• 690 grams  Milk
• 166 grams cream
• 5 grams guar gum
• 40 grams non fat milk powder
• 20 grams dextrose
• 20 grams invert sugar
• 140 grams sugar
• 1 gram bitter almond essence

Method:
Combine the milk and cream in a pot and bring to a boil.
Transfer the boiling mixture to a blender. Add the remaining ingredients and blend until homogenized.
Cool the mixture in an ice bath and refrigerate for 12 hours.
Process the mixture in an ice cream machine and store in a freezer until needed.

For the almond glacage:
400 grams almond flour
180 grams all purpose flour
180 grams dark brown sugar
220 grams unsalted butter
4 grams kosher salt
50 grams almond oil

Method:
In a food processor combine the almond flour, all purpose flour, and dark brown sugar and pulse together...
Dice the butter and pulse into the almond flour mixture.
 

By Pastry Chef Patrick Coston
(Serves 8)

Ingredients for the Brioche:
1 lb 12 oz all purpose flour
3.75 oz sugar
½ oz salt
1 vanilla bean-split and scraped
8 eggs
2 oz water
1.75 oz fresh yeast
8 oz unsalted butter, cut into ½ inch cubes

Preparation:
1.    Place flour, sugar, salt and vanilla seeds in a mixing bowl with the dough hook attached.
2.    In a separate bowl, add eggs, water, and fresh yeast. Mix with handheld blender until smooth.
3.    Mix the dry ingredients on speed one; add the liquid in three parts - allow to mix for 2-3 minutes between additions.
4.    Continue mixing on speed 1, add the butter in 2 parts and continue to mix until all the butter is dissolved and incorporated.
5.    Place the dough in a large container that has been sprayed with a nonstick spray, wrap the container in plastic and place in the refrigerator overnight.
6.    Knead the brioche and divide it into 1 lb 12 oz pieces,  (the recipe will yield approximately twice as much dough as necessary). Place in a 10-inch loaf pan and allow to rise at room temperature until doubled in volume (about 90 minutes).
7.    Once doubled, bake in a 375-degree oven until well browned on top.  Tap the bottom to ensure the brioche is cooked all the way through - it should sound hollow.
8.    Once cooked, unmold and place on a rack until cool, then wrap in plastic  and place in the refrigerator overnight.

For the Caramel Apples...

by Deborah Snyder
(8 servings)

Ingredients:

• 2 c Lemon Curd (recipe follows)
• 2 egg whites
• ½ c sugar
• ½ c heavy cream, whipped

For Lemon Curd:

• 4 ½ T crème fraiche
• 3 eggs
• 2 yolks
• ¾ c lemon juice
• ¾ c sugar
• 1 ½ t lemon zest
• 1 ¾ t gelatin powder
• ½ c butter

Procedure:
Combine crème fraiche, eggs, yolks, lemon juice, zest and sugar in a non-reactive sauce pot.  Whisk to combine.  Heat, whisking steadily, until the mixture thickens and begins to boil.  Do not allow to boil rapidly.  Place the gelatin in water 1/8 c cold water, then stir the gelatin into the curd.  Pass the mix through a fine-mesh sieve and cool slightly.  Add the butter and stir - use an immersion blender if necessary, until everything is smooth. Put plastic directly on top and cool.

For Semifreddo:
Whip the cream to soft peaks and set aside.

Prepare 8 individual rings or a 6 cup soufflé dish by spraying lightly with Pam.  Combine ¼ c water and the sugar in a sauce pot and bring to a boil over medium heat.  Using a candy thermometer, cook the sugar to 242°, or soft ball.  Meanwhile, whip the whites in an electric mixer with the whip attachment until soft peaks form.  Slowly stream in the sugar syrup and continue to whip until cool.

Place the curd in a large boil.  Carefully fold in the cream, then the whites.  Try not to deflate.  Spoon or pour into the rings or soufflé dish, then freeze to set, at least four hours. Can be frozen overnight covered tightly. 

Serve with:
Whipped cream, candied pistachios, candied lemon zest.

by Wayne Harley Brachman
(Adapted from his cookbook, American Desserts)

Ingredients for the coconut macaroon crust:

• Nonstick vegetable-oil spray
• ¾ cup all-purpose flour
• 1 tablespoon granulated sugar
• 2 ¼ cups unsweetened, shredded coconut
• 5 tablespoons cold unsalted butter, cut into pea-sized bits
• 2 large egg whites
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract

Ingredients for the key lime filling:

• 4 large egg yolks
• 1 14-ounce can of sweetened condensed milk
• Grated zest of 2 key limes (about 2 teaspoons)
• ½ cup Key lime juice (from about 6 key limes)

Whipped Cream for garnish:

• Substitute Persian limes if you can’t find fresh key limes (which are available in winter)

Preparation:
1.    Make the Coconut Macaroon Crust: Lightly coat a 9 1/2 –inch tart pan with a removable bottom with non-stick vegetable-oil spray.

By Nancy Olsen
(Serves 12)

Ingredients:

• Egg yolks – 2
• Whole eggs – 4
• Heavy cream – 3 cups
• Whole milk – 2 cups
• Vanilla bean, split and scraped – 1
• Sugar – 1 ½ cups
• Brioche, cut into small cubes – 1 pound loaf, crusts removed
• Bittersweet chocolate, chopped – 4 ounces
• Vanilla extract – ¾ teaspoon
• Milk chocolate pieces to bake inside – 2 ounces
• Bittersweet chocolate pieces to bake inside – 2 ounces

1.    Bring to a boil the cream, one cup of the milk, the split and scraped vanilla bean, and sugar.  Whisk together the remaining cup of milk with the eggs and egg yolks.   
2.    Gently melt the four ounces bittersweet chocolate over barely simmering water. 
3.    Gradually whisk some of the hot liquid into the egg mixture.  Then whisk the egg mix into the remaining hot liquid.  Gradually whisk about one cup of this egg/cream mixture into the melted chocolate.   Finally whisk the melted chocolate mixture into the remaining hot liquid.  Add the vanilla extract. 
4.    Pour all this chocolate liquid over the small bread cubes.  Whisk to combine and to break up the bread pieces.  Pour into a buttered 9 X 13 inch pan. 
5.    Sprinkle the top with the remaining chocolate pieces and bake in a preheated 325˚ oven for approximately 45 to 55 minutes until set.

Note:
Leftovers can be refrigerated and eaten over the next couple of days, served either cold or re-warmed gently in the microwave or oven.

Address: 42 East 20th Street, nr. Park Avenue South
Phone: (212)477-0777

By Deborah Racicot
(Serves 8-10)

Ingredients for the Lavender Shortbread:

• ½ Cup Powdered Sugar
• 1 Cup Cold Butter - Cubed
• 2 ¼ Tsp. Ground Dried Lavender Buds
• 1 Tsp. Vanilla Extract
• 1 ¼ Cup All Purpose Flour
• ¼ Tsp. Salt
• 2 Tbsp. Cornstarch
• ¼ Tsp. Salt
• ½ Cup Meyer Lemon Zest
• 12 Ounces Mascarpone Cheese
• 5 Large Eggs
• 12 Ounces Mascarpone Cheese
  

Procedure:

1. Preheat oven to 300f.  Have all the ingredients at room temperature.
2. Beat Together cream cheese, sugar, cornstarch, salt and lemon.  Zest until smooth and creamy.
3. Scrape the bowl.  Add 12 ounces mascarpone cheese. Do not overbeat the mascarpone cheese otherwise the mixture will be grainy.
4. On a separate bowl, mix together the eggs and 12 ounces.  Mascarpone Cheese until smooth.
5. Add the egg mixture to the cream cheese mixture and beat until blended.
6. Strain the mixture and pour the batter onto crust.
7. Put the cake pan on a roasting pan.  Add hot water (water bath) and
cover it with foil.
8.  Bake At 300f For 35 minutes.  Remove foil and check the cheesecake.  If it jiggles, bake for another 5-10 minutes until set.  Turn off the oven and let it cool with the water bath. Chill in the refrigerator for at least 4–6 hours.

Ingredients for the Meyer Lemon Gelee:

• 1 ½ Cups Meyer Lemon Juice
• 1 Cup Simple Syrup (1 Cup Sugar & 1 Cup Water Boiled & Strained)
• 2 Tbsp. Dry Lavender Flowers
• 2  Meyer Lemon Zest
• 2 Gelatine Sheets (Bloom In Water)
  

Procedure:
1. Boil All The Ingredients. Let It Cool And Strain
2. Heat The Mixture Til Hot And Add 2 Gelatine Sheets
3. Let It Cool And Pour On Top Of The Cheesecake . Chill At Least 1
hour until set.

Ingredients for the Poached Meyer Lemon Slices (Garnish):

• 5 Meyer Lemon
• Simple Syrup (2 Cups Sugar + 2 Cups Water – Boiled)
  

Procedure:
1. Slice the meyer lemon thinly and arrange in a roasting pan.
2. Boil the simple syrup and pour over the lemon slices.
3. Cover the top with saran wrap and let it cool at room
temperature.

(You Can Put The Lemon Slices In A Container And Set Aside In The Refrigerator For A Week Covered In Syrup)

Photo Credit: Lucy Schaeffer

Phone: (212)620-4020
Address: 12 East 12th St., nr. Fifth Ave.

by Harold Dieterle
(Serves four)

Ingredients

• 3 teaspoons olive oil
• 1 onion, very finely chopped
• 5 cloves garlic, very finely chopped
• 1 pound ground duck
• 1 tablespoon coarsely chopped basil
• 2 tablespoons chile sauce, such as sriracha or sambal
• 1/4 cup panko
• 2 large eggs, lightly beaten
• Coarse salt and freshly ground pepper

Directions:
Preheat oven to 425 degrees. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion and 3 cloves garlic.  Cook, stirring, until translucent, about 5 minutes; remove from heat and let cool.

Add onion and garlic mixture to a large bowl, along with, ground duck, basil, chile sauce, panko, and eggs. Knead mixture until well combined; season with salt and pepper. Transfer mixture to refrigerator and let chill for 30 minutes.

Remove duck mixture from refrigerator.  Divide meat into four equal portions and form into patties.  Heat 1 teaspoon olive oil in a large saucepan over medium heat and brown on all sides. Transfer to a baking sheet and finish cooking in the oven.

Address: 9 Jones St., btwn. West 4th & Bleecker Sts.
Phone: (212)929-6868

By Executive Chef Ben Pollinger
(Serves 4 as an appetizer)

Ingredients:

• 1/2 pound Natucket Bay Scallops
• 1 Cup mamey pulp
• 1 Tbs fresh lime juice
• Segments from the following citrus fruits: pomelo, cara cara orange, sweet lime, ponderosa lemon, Satsuma mandarin.
• Reserved zest of all fruits except the pomelo.
• 1/2 Cup extra virgin olive oil
• 1 Tbs ginger, minced
• 1 Tbs chilis, sliced
• 8 leaves Thai basil chiffonade
• 8 leaves mint chiffonade
• 8 leaves cilantro chiffonade
• Salt, fresh ground pepper
• 1/2 Cup toasted charoli nuts
• Pith from 1 pomelo
• 1 1/2 pounds sugar
• 1 Cup water

Preparation for the citrus salad:
(Citrus substitutions - Navel oranges, ruby red grapefruit, tangerines and regular lemons or limes will also do when pomelo is not available.  Avocado may substitute for mamey.)   

• Puree the mamey pulp in a blender with the lime juice.  Season to taste with salt and pepper. Reserve.
• Cut the citrus segments into small pieces.  Season with salt and pepper.  Sprinkle zest, ginger and chilis around.  Drizzle with olive oil.  Reserve. 
• At time of plating toss with herbs. When preparing pomelo segments, use a utility knife or vegetable peeler to peel off the outer zest first.  Discard zest.
• Then cut the fruit in quarters and remove the inner flesh.  Square off the four quarters of remaining pith. Boil them for twenty minutes and rinse in several changes of cold water. 
• Combine pith, sugar and water in small saucepan.  Melt sugar and simmer together gently until pomelo is candied, approximately 45 minutes.  Reserve in syrup.  When cool dice 1/4 inches small.

Preparation for the Scallops:
Season scallops with salt and pepper... Sauté in canola oil with a litlle butter, swirling so butter browns and scallops cook to an even golden brown but remain medium rare inside.

Plate a few dollops of mamey puree to one side of plate.  Evenly distribute citrus salad.  Distribute a few pieces of candied pomelo around.  Sprinkle with toasted charoli nuts.  Garnish with a few sprigs of spicy micro greens, a few limequat chips and a drizzle of kaffir lime oil.  Distribute scallops evenly.