Every year we approach fall, pears are the first fruit I look forward to using again. Pears in all forms: poached, baked, sauteed…Here the pears are poached in a muscat with whole cinnamon, clove, star anise, peppercorn, bay leaf, coriander, vanilla bean, and ginger, then baked with frangipane and topped with some spun sugar.
Archive for the ‘Greenmarket’ Category
Never get sick of pears…
Friday, September 23rd, 2011Figs in abundance
Wednesday, September 7th, 2011
Fig & Arugula Salad with Fig Vinaigrette – one of my favorite dishes during fig season. While the fig season is fleeting, they are truly one of the most decadent fruits of the year – but you have to catch them fast. Other favorites include Port-poached Calimyrna Figs stuffed with Ganache, Stewed Fig Bordelaise served over Beef Filet, Toasted Almond & Fig Tarts. We always encourage our clients to take advantage of fig season with dishes like these.
Verbena, Verbena, Verbena
Monday, September 5th, 2011
One of my favorite parts of summer is lemon verbena – it loves the heat and humidity and grows like crazy in New York. There are many uses – ice cream, sorbet, custard, whipped cream, cocktails – but my favorite is (pictured above) – no-bake lemon verbena cheesecake. It’s a cross between a cheesecake, a semifreddo and a mousse. The texture is so light, yet the flavor is intense. I often serve it with stewed blueberries for a perfect taste of summer!
Harvesting for September
Sunday, August 28th, 2011
One of the best things about September events is the amount of fruits, vegetables and flowers in harvest. The Greenmarket bursts with delicious vegetables, a huge selection of fruits (hello tasty pastries), and vibrantly-colored flowers. Although it’s always sad to say goodbye to the summer as of Labor Day weekend, our menus always seem to come a bit more alive during this time. And the good weather doesn’t stop – often it actually gets better. The next round of weddings is upon us…