Tag: seasons

3 Leche Spring

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Because the concept of the 3 leche cake- a Latin American iconic confection, a cake soaked with 3 types of milk until soggy, is limited to white cake and milk soak.  I love this concept and I want to build upon this classic dessert with a curious twist, with fanciful flavors, and whimsical undertones.

In this rendition, I made a cajeta sweetened cake (cajeta is goat’s milk and sugar cooked down to a caramel flavor and consistency- when it is cooking it fills the entire restaurant with the scent of snickerdoodle cookies.  This is a heavenly smell and produces an equally heavenly end product) that is then soaked with the traditional 3 leches, but with goat’s milk replacing the cream, and further fortified with chocolate to make a unique chocolate milk soak.  This lightly sweet, slightly chocolaty and caramel cake is served with Brazil nut streusel (for crunch and a nice nut flavor that resembles the Macadamia nut), acai purée (a small dark purple berry valued for its high nutritional content and subtle blueberry flavor), candied cocoa nibs (a pure form of chocolate) to enhance the chocolate notes in the dish, and cajeta chantilly (whip cream sweetened with cajeta) to balanced out the heavy liquid with a cloud like aura.

This dish is reflective of the season.  This is a spring dish in the ingredients used, the textures represented, and the earthy presentation.  This dish is modeled after the soggy spring, with lush, muddy ground waiting to sprout new growth.  The chocolate soak mimics the wet and fertile ground.  The streusel mimics broken up, freshly tilled soil in appearance and texture.  Because of limited local seasonal availability,  I used the hard to source acai berry to add a fruity flavor that interacts very well with the established flavors of the cake.  Early spring, right off winter, is the season to focus on frozen and preserved foods, and highlight them in the menu when you have the chance to search to globe for ingredients.  If you are going to use a frozen product, you mind as well use one that invokes curiosity and is not readily available to the average person.

Finally the whipped cream adds such a soft touch, light as the spring’s warmth, to round of the overall mouth feel.  The flavors are not too bold, except for the tiny explosion of flavor in the cocoa nibs- as a final lasting impression.

 

 

Chasing Circles

Fall’s destruction is a means of recreating.  Fall is so beautiful, like the curiosity in a baby, but it is so unnerving like the breaking of a piece of art.  Fall has to be divinely beautiful to ease the transition from sunny paradise to the brutal hug of winter.  In this transitional time, we are broken apart and smashed to ruins like an east coast earthquake.  The thought of building it all back up again is daunting, seemingly impossible.  Is it even worth that burst of exploding energy to recreate again?  It is tiring, all this change, all the beauty around.

Coffee is not seemingly enough to want to conquer these diamond dreams lately.  I am being dragged down with Fall’s heavy and demanding hand.  I sleep, I stretch, I seek the sun, I await the wheels of change to start to flow again.  To find that spark to start the construction, the jump to get my heart racing, to finally get sick of the simple.  I want to overcomplicate my plate once again, but even the espresso seems to have gotten weaker.

The circles of creativity and growth, in this season of change you have to be content with the sluggish shuffle of self fulfillment, but still dream with a translucent shimmer over your monotone eyes.  Out of this rubble a better version is going to be unsurfaced, more rubies will be formed, more colors will be created, more complicated structures will dominate like a Dr. Seuss city.