Spring

[Michael Laiskonis]

As we are finally starting to see spring here in the Midwest, I'm beginning to change the focus of my menu. I put a new dish on over the weekend...

Almond-Olive Oil Financier

Sliced Strawberies, Yogurt Cream, Rhubarb-Blood Orange Compote, Basil Syrup, Orange Powder, Sicilian Pistachio, Aged Balsmic Ice Cream, Rhubarb Chip, Yogurt-Strawberry Caramel, and a Strawberry "Water"...

For the pros... What is new on your menu?

For the non-pros... What are you doing at home, and what products are you looking forward to when you dine out?

[tan319]

At one of my places I have started doing a fruit gratin, w/ kirschwasser gratin cream..

At the other one I'm doing a shortcake, orange accented, with a mascarpone cream, mixed berrys and a mixed berry coulis. It's taking off big. Sold about 40 this weekend.

[wingding]

Zabaglione di Fragolini&[wild strawberry liquer]with poached rhubarb & vanilla gelato....Coppetta'creamsicle'tangerine sorbet,coconut gelato,toasted meringue....Yogurt /lime sorbet with pineapple rosemary marmelatta.

Edited April 21, 2003 by wingding (log)

[alacarte]

I'm just looking forward to something other than apples, pears and figs on the dessert menus.

I always look forward to the peach & other stone-fruit desserts, but I guess those still are a few months away.

[Sandra Levine]

I'm looking forward to sweet, solid red strawberries that have a real flavor in contrast to what is available (and, regrettably, often served) the rest of the year. Why do restaurants feel they have to offer out of season fruit even when it is so noticeably inferior?

Rhubarb.

That's an awfully complicated-sounding dessert, Michael. How is it served? Is it plated like a tasting or somehow combined into one "thing."

Edited April 22, 2003 by Sandra Levine (log)

[Michael Laiskonis]

Sorry to all for appearing and disappearing... I'm currently in the middle of a move...

You are right Sandra, the dessert sounds complicated on paper, but it is a stand alone item, and fairly seamless flavor-wise. Imagine the financier baked in a savarin mold (i.e. donut shaped), and all the components tucked inside and stacked up.

[bripastryguy]

as soon as I finish my menu, i'll post it (thursday is my dead line)

[bripastryguy]

FROZEN CHOCOLATE MALTED

warm cocoa banana tea cake, caramel emulsion

LEMON PUCKER TART

spiced graham crust, blackberry gelee, toasted marshmallow

CHILLED APPLE TERRINE

cider consomme, caramel popcorn crunch, vanilla gelato

TRIO OF CHOCOLATE

illegal choc pudding, white chocolate donut, hot choc souffle tart

PEACH & BLUEBERRY UPSIDE DOWN

almond milk, white chocolate parfait

PINEAPPLE TARTE TATIN

coconut macaroon, rum macerated tropical fruit, coconut gelato

still working on it................

[nightscotsman]

Damn, that's a great sounding menu! I would have a really hard time choosing just one item to order. Any chance you could post some photos when you've finalized the presentations?

[bripastryguy]

will try. Night, Can you tell me how you upload photos?

[TrishCT]

There's a radio ad for some product...I think insurance, I can't remember.. and they mention "Pineapple Baklava." Anyone ever hear of that? If you pros made that I would order it....

[tan319]

FROZEN CHOCOLATE MALTED

warm cocoa banana tea cake, caramel emulsion

LEMON PUCKER TART

spiced graham crust, blackberry gelee, toasted marshmallow

CHILLED APPLE TERRINE

cider consomme, caramel popcorn crunch, vanilla gelato

TRIO OF CHOCOLATE

illegal choc pudding, white chocolate donut, hot choc souffle tart

PEACH & BLUEBERRY UPSIDE DOWN

almond milk, white chocolate parfait

PINEAPPLE TARTE TATIN

coconut macaroon, rum macerated tropical fruit, coconut gelato

still working on it................

BPG,

GREAT looking menu!!!

Do you have an ice cream machine?

Really great menu, congrats

[Pan]

TRIO OF CHOCOLATE

illegal choc pudding, white chocolate donut, hot choc souffle tart

Illegal chocolate pudding?

Also, what's cider "consomme'"? I trust it doesn't have chicken broth in it? Pardon the ignorance.

[bripastryguy]

Tan,

I have a Krups 1 qt thats it. That's why I make parfaits, granitas, frozen mousses, etc.... The chef has started purchasing a much better quality ice cream (I flavor it to my needs)

ILLEGAL CHOCOLATE PUDDING

is so rich it should be a crime

CIDER CONSOMME

apple cider, cinnamon, vanilla bean scrapings, brown sugar and citrus zests. Simmered, then strained and chilled. Served in a shallow bowl.

Edited April 25, 2003 by bripastryguy (log)

[Sandra Levine]

Bripastry -- will you have some spring specials -- something with strawberries or rhubarb?

[bripastryguy]

Ofcourse Sandra, what would spring and summer in NY be without Strawberry and rhubarb

[Sandra Levine]

Oh, that's good, Bripastry. I know people love chocolate (and I'm one of them) but dessert in the spring means strawberries to me.

[tan319]

Tan,

I have a Krups 1 qt thats it. That's why I make parfaits, granitas, frozen mousses, etc.... The chef has started purchasing a much better quality ice cream (I flavor it to my needs)

ILLEGAL CHOCOLATE PUDDING

is so rich it should be a crime

CIDER CONSOMME

apple cider, cinnamon, vanilla bean scrapings, brown sugar and citrus zests. Simmered, then strained and chilled. Served in a shallow bowl.

BPG,

Know what you mean about Krups.

One of the places I work at has a cuisineart ice cream machine I do stuff in.

Very Frustrating!

I just found some Musso machines that I think I can get for one of my places.

It's at makeicecream.com.

There's one for 599.00 & one for 999.00.

[bripastryguy]

I hate those containers, its so much easier with the standup machines.

I would go with the one for $999.00, it is a hefty price tag. But store bought is not that great