Recipes

Serves 6

Ingredients

Directions

Arrange berries in 6 single serving bowls. In a medium bowl, whisk together heavy cream, crème fraiche, honey, and mint until thick and creamy. Spoon over berries and sprinkle with a pinch of salt, and garnish with mint leaves.

Serves 6-8

Ingredients

Directions

In a heavy bottom saucepan, whisk together sugar and cornstarch. Add chocolate, and melt down, whisking well. In another bowl, beat eggs with milk, and add vanilla. Gradually whisk into chocolate mixture. Bring to a boil, whisking until mixture is thick. Remove from heat, and add a pinch of salt.

Milk Infused with Mint

Makes 3 cups

Ingredients

Directions

In a medium saucepan, add milk and fresh mint. Heat on simmer, about 5 to 8 minutes. Strain out mint, and discard.

Serves 6-8

Preheat oven to 375°F.

In a small mixing bowl, combine flours, thyme leaves, oats, quinoa, and brown sugar. Cut in butter until mixture is crumbly. Add nuts, seeds, and beaten egg and mix. Set aside. In a glass baking dish, mix together rhubarb, sugar, ginger, and orange zest. In a separate bowl, mix orange juice and vanilla together, and whisk in cornstarch. Add to the rhubarb mixture and combine. Sprinkle the oat-nut topping over the rhubarb, and bake 35 minutes or until golden and bubbly.

Serves 6-8 (Makes 3 cups of granita)

Ingredients

Directions

For pavlovas

Preheat oven to 300°F.

In a small bowl, whisk together sugar, cornstarch and thyme leaves. Set aside.

In a mixer (or with a whisk), beat egg whites until soft peaks form. Add the water, and beat continue beating soft peaks. Increase speed, and add sugar and corn starch mixture a little at a time. Next, add vinegar, and beat on high speed until glossy and stiff. Place a spoonful on a lined baking sheet, making 6 to 8 little bowls. Bake for 45 minutes or until golden brown. Let stand for 10 minutes, until starch hardens, before eating.

For granita

In a blender, combine all ingredients until mixed well. Add more honey to desired sweetness. Pour in a shallow, metal pan, and freeze, scraping frozen granules every 10 to 20 minutes for about a total of 2 hours.

Makes 1 large galette

Ingredients

Directions

Mix together flour, sugar, cinnamon, and salt in a large bowl until combined well. Using your hands (or a food processor), add butter, and crumble into the flour until the crust mixture resembles a coarse meal. Add the egg yolk and the tequila, and mix together gently until dough is moist. Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.
Meanwhile mix together strawberries, sugar, Cointreau, orange juice and zest, and the basil leaves. Let soak for at least an hour. Strain and set aside, reserving liquid.

Preheat oven 375°F.

Roll out dough on a floured surface until it forms a large circle about 16-inches in diameter. Place rolled dough on a large, thick, greased cookie sheet with sides or, better yet, a large, greased cast iron pan. Place strained berries in a big pile in the center of the dough. Fold dough up all around the pile of berries leaving a big hole at the top like a shallow volcano. Pour a little of the reserved berry liquid in the hole and reserve a little for the end. Bake for about 30 minutes or until crust is golden brown and crispy. Drizzle finished tart with the remainder of the juice from the berries.

For serving with Rhubarb-Thyme Crisp

Makes approximately 1 cup

Ingredients

Directions

Combine all ingredients in a large bowl and whisk together until thick and creamy.