Sometimes as a chef, I get a little carried away. When the craving to cook and create strikes, who am I to ignore it?? Especially when there are guests over, who are looking for a little snack. And like any chef, the urge to impress, wow, and instill a sense of happiness in those we cook for is a powerful one.
Having been re-gifted a bottle of CEV Icewine, I set about trying to create a few mini-desserts that would match well with the wine. Here are the results:
Vidal Ice wine with slices of Meyer Lemon Tarts
Hudson Valley Local Fresh (unpasteurized or homogenized) milkshakes with orange-vanilla ice cream, dulce-de-leche wafers dipped in sweet Pedro-Ximenez reduction, and caramelized
ginger-sugar chips.
Chocolate dipped bananas with chocolate dipping sauce, cara-cara oranges, and a Kahlua-coffee shot.
The Petite Elvis - sauteed banana, peanut butter and bacon.
The CEV Vidal Icewine. No where nearly as delicious as the desserts unfortunately.
The meyer lemon tart in the oven.
Mise en place for the lemon tart. Not sure what that means?? See this link:
http://en.wikipedia.org/wiki/Mise_en_place
Blind baking the tart shell.
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