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Showing posts from April 10, 2009

A taste of Pomegranate

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Here we have a pomegranate brownie, a peppercorn pomegranate soup, and a white chocolate pomegranate parfait. This is a delicate, fresh dessert that makes people feel like they are getting more for their money.

Sweet Tooth

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We stuck with the southwest-Colorado Fusion theme when we decided on fresh churros. As simple as they come, we fry them to order, roll them in sugar and Cinnamon, and sauce them with a spicy chocolate and a mango sauce. Smores also seem to be a great comforting dessert here in the Rockies. We took that idea and made a smore cake. It has a graham cracker crust, chocolate ganache, toasted coconut and a torched coconut meringue.

Huitlacoche Salmon

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Huitlacoche. Known to many farmers as corn smutt, huitlacoche has long been used in Mexican cooking. The Aztecs used this Mexican truffle in many meals too. Huitlacoche, also spelled cuitlacoche, has a smoky corn flavor. It is a fungus that grows inside kernals of corn when weather conditions are just right. We have coated the seared salmon with this interesting ingredient and serve it with a buerreblanc. Its a great spring dish.