Sunday, January 24, 2010

possessed by the devil's water

Fernet Branca
Originally uploaded by Morten Iveland
just for kicks i made fernet branca ice cream a few days ago. it is awesome!!

ever had fernet branca?

now im wondering what to pair with it. some ideas are gingerbread cake, carrot cake, orange zeppole ... seems like a spiced cake is the way to go. suggestions?

so for your enjoyment: fernet branca ice cream

2 oz fernet branca
3/4 cup sugar
3/4 cup milk
1 cup heavy cream
2 oz butter
2 oz fernet branca
1/2 tsp ultra-tex 3

cook off alcohol from first 2 oz fernet branca.
reduce fernet by 3/4.
add sugar, milk and cream. bring to a light simmer.
add butter. whisk.
remove from heat.
add last 2 oz fernet branca and ultra-tex 3.
blend on high for 2 minutes.
run in ice cream machine.


Thursday, January 21, 2010

down in the south ...

last weekend i went to nyc for much needed vacation (last one was 4 years ago!!) and inspiration. we ate a lot. tastings every night at the countries best restaurants, nougatine by jean-georges, wd~50, morimoto and corton.

i was blown away by the service at these restaurants. i was more blown away by the food. i needed this, inspiration. i cannot compete with those guys, they are light years ahead of me. but i can create desserts a southerner like me will enjoy.

after all the food, i came back to texas filled with ideas. a new dessert menu ensues.

southern desserts:
soft ganache brulee, popcorn ice cream, cumin pudding, pecan praline

"egg in a basket" caramelized TX toast, sweet yolk, bacon brittle, jalapeno butter

textured lemon: curd, sorbet, crisp, honey-tea granola

TX ruby red grapefruit granita, whipped honey, pickled pear

banana bread bread pudding, whipped brie, piloncillo, grapefruit

goat cheese and grit zeppole, green tomato sorbet, sweet basil sun tea

what yall think?