I’m coming out of hibernation! Very happy to announce that I’m heading back to the kitchen with the Bagby Group as the Executive Pastry Chef for Fleet Street Kitchen. Opening soon and serving artisanal cuisine using seasonally-inspired ingredients, classical techniques, and many local products, including produce from our restaurant group’s own farm.
Second batch of canning I decided I revisit the blood orange marmelade I made for my wedding favors last year. I also made some cinnamon pickled cherries and a pink peppercorn pineapple compote. Used up all my good jars and the pantry is stocked so I’ll wait until mid summer to can again!
I have been busy canning at home the last couple weeks. I started with a dry spice mix that combines dry orange peal, chili and cinnamon. Then I moved on to my spicy pear butter. I also made some bread and butter pickles with chamomile flowers. I imagine these pickles working their way into a Asian inspired pork sandwich but I’m going to let them cure for a month or so before I check on them.
Brown Butter & Pear Cake. Spiced pear butter, cider braised figs, hazelnut ice cream and candied bacon hazelnut crunch.
Ginger Lime Glace. Mango pineapple fruit soup, lime foam cubes, sesame sable crumbs, fresh berries, pineapple chip,
Chocolate Tart. Honey caramel, bitter chocolate ganache, vanilla bean milk jam, almond honey comb, chocolate sorbet.
Drum roll please………2012 here comes big changes! So many things have changed over the last couple of months, why not the blog too? Along with my last name and my career, 2012 is already the year of changes.
Homemade banana bread with walnut sugar and cocoa nib streusel.
Excited to step back into the kitchen at B & O American Brasserie in the Hotel Monaco in downtown Baltimore for their New Years Eve 5 course pre fixe menu. I’ve got some fantastic desserts lined up!
