Golden Beet | white chocolate | brown sugar | kumquat | dandelion root ice cream
I am trying to really embrace spring and what we have to work with in north-western Connecticut. I am happy with the outcome of this most recent dessert. I feel that I have a responsibility as a new england chef to showcase beets in a dessert. Chocolate and beets are a classic combination but I didn't want to go that route. I decided to use the earthier golden beet and highlight its flavor with coffee/ molasses flavors such as brown sugar and dandelion root. The dandelion flower, white chocolate and orange/ kumquat bring a brightness to the dish and tie the flavors together. I keep the colors of the dessert, shades of yellow and orange. I want the diner to immediately think of spring, and the bounty of dandelions. The dandelion is considered a weed and most landscapers have a great disdain for the bright yellow flower. But, every part of the dandelion is delicious, the roots, flowers, and leaves, and they are everywhere! Dandelions, as well as garlic mustard and ramps, are one of the true harbingers of spring.
At CT, we are trying to get people to embrace Connecticut's fruits and vegetables, but also the wild and less common ingredients. This early in spring, we don't have the bountiful berries, stone fruits, or vegetables yet. Early spring's garlic mustard, chickweed, sorrel, and dandelions may be considered weeds and a nuisance, but they grow everywhere and their flavor can really elevate a dish. We don't need to depend on a farmer to cultivate them when we can just walk outside and pick them ourselves. As I have learned, a good chef will use the undesirable cuts or offal (kidneys, livers, tripe, etc) to make an exceptional dish.. so as a pastry chef, instead of buying expensive exotic fruits, south american bananas or foreign strawberries, I feel more passionate about making a dessert highlighting beets and dandelions grown here in Connecticut...
