Chef Michael Salmon - Join me in my Kitchen
Desserts
Traditionally a French Clafoutis is made with pitted fresh cherries. In this dish, I used ripe Bartlett pears and pistachios to put a twist on this favorite custard-cake. It is also great as a breakfast dish.
Every month we have a birthday party at the farm (for the horses) and give pony rides on our Icelandic horses. My challenge is to create a new themed cupcake each month for the riders.
I have made many different pound cakes over the years, but the flavor, color and texture that the pistachios lend to this cake are incredible. Pound cake is terrific served with afternoon tea also. If you don’t eat nuts, the pistachios may be omitted from the recipe. Experiment with other nuts or other flavors like citrus, blueberries or chopped dried fruits.
At the Inn, we used to serve this rice pudding as a first course at breakfast. I find it to be a lot more interesting than porridge or oatmeal. The short-grain Arborio rice gives this dish a more unique texture than a standard rice pudding and I like it a little al dente. Play around with different dried fruits (figs, dates, papaya, etc..) and you can also diced fresh fruit. The combination of spices in the Apple Pie Spice Mix gives the pudding a nicely balanced spicy background.
Candied citrus peel makes a great addition to any citrus dessert. It is so simple to make, utilizes the skin of the fruit that often gets discarded and stores for a long time in your pantry. I use candied orange peel to garnish the top of my Grand Marnier Soufflé.
Crème Anglaise is a versatile “custard” sauce that can be used over French Toast at breakfast, poured into soufflés at dinner, or churned into a frozen custard in an ice cream maker. Most often it is transformed, with various flavors and colorings, into a show stopping sauce that is used as a final decoration on a dessert plate.
Soufflés were my signature dessert at the Inn and guests often asked me for the recipe or a cooking lesson on soufflés. Making them can be tricky, so follow the instructions carefully.
A tarte tatin is an upside down tart, traditionally made with apples. It is named after two French sisters who created the dish in the Loire valley of France. My version is made with pecans and pears; however, apples can be substituted if desired. Tarte Tatin is at its best when it comes directly from the oven, as the crust tends to get soggy from the caramel sauce.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
