New Dessert - New Menu

So I am very excited to change the menu at Arrows next week.  Right now we have three tasting menus and this dessert is the 7th and final course (before mignardises) on the "Farm and Forage" 7 course menu.   

Chocolate Beet Cake / Dark Chocolate Cremeux / Clove Shortbread / 

Beet-Raspberry Puree / Mascarpone Sorbet

The sixth course is a Tangerine Sherbet served with Extra-Virgin Olive Oil Cake, Tarragon, Meringue, and Tangerine many different textures.

The other desserts in the works are:

Warm Lemon Beignets

Wild Maine Blueberries / Wood Sorrel / Wildflower Honey / Frozen Yogurt

"German Chocolate" Gateau

Dark Chocolate Mousse / Gianduja Ganache / Pecan Coulis / Aerated Coconut Ice Cream 

Check out the website for the full menus!!  arrowsrestaurant.com

Bistro Dessert

"S'more"

Toasted Marshmallow / Liquid Graham Cracker / Cocoa Cracker Crumbs / Jivara Milk Chocolate Ganache / Caramelized Milk Chocolate /

Happy Mom's Day

Took a little experimenting (a.k.a troubleshooting) but these tasty little Hibiscus Macarons made a nice addition to our large selection of mignardises for Mother's Day.  The other mignardises or "give aways" were Matcha Green Tea-Chocolate Truffles, Trail Mix Cookies, Blueberry Sour Patch Kids, Pomelo Confit, Cherry-Kirsch Chocolate Truffles,  Blood Orange Pate-de Fruit, and Almond Brittle.  Happy Mom's Day.

Garden Rhubarb

I have been immensely busy with Mother's Day and the Arrows NYC trip so to unwind a bit I spent some time roaming the Arrows Garden with our gardner Laura. She showed me some product that was ready to utilize and I was immediatly excited to brainstorm some dishes. I raided her box of Shiso that was sprouting and used the amazing anise-y herb for my Lemongrass dessert. (Lemongrass Custard / Brown Sugar Jam / Coconut Ice Cream / Toasted Banana / Shiso) We have a big event at the Yale Club in NYC tomorrow and I had a box of 20 lbs of Rhubarb in the pastry kitchen. The gardner strolls in to give me some edible flowers for service (which were awesome) and looks at me with dismay over the non-local rhubarb. She brings me out to the garden where she has this intensely flavorful, smaller kind of rhubarb.

Just another reason why I love having practically a farm outside my pastry kitchen. With just some sugar and a little bit of hibiscus I made a delicious jam that is used for a filling for our yeast-risen doughnuts.

By the way, the leaves are indeed poisonous.