Dessert
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When I first really got into cooking, like knew I was going to do this FOREVER, I was a wee 16 year old girl. It truly was some kind of calling but on the opposite side of the spectrum. I found it, instead of it finding me.
For the longest time I honestly thought that pastry and desserts were to be my path to culinary careerism. Nope. Not. At. All. I can honestly say that I despise making desserts. I don't know why this is. I really think that my patient level has gone down tremendously in years. I don't want to measure nor do I want to babysit the oven with the light on making sure everything sweet is rising to the occasion.
That being said, when I do have a menu that requires dessert or a little something sweet I have my "go-to's" with a few requirements.
Requirements being, I don't have to "cut" anything (i.e. cake or pie that could end up being a mess or a sheer ugly catastrophe. Must have clean lines). Not really anything that calls for precise measuring (the least amount of items to clean the better). Items that require a timer or anything that needs a super careful watch.
What do I consider a sweet treat made by yours truly?
1) Financier--almond cake, easily prepared individually, flawless
2) Spiced Poached Pear--seasonal and can last a long time in its own red wine liquid. Plus served with vanilla cream can only be a plus
3) Classic Vanilla Panna Cotta--heat milk/cream/sugar + gelatin + 24 hour refrigeration (no oven necessary) = pure and delicious simplicity.
For the longest time I honestly thought that pastry and desserts were to be my path to culinary careerism. Nope. Not. At. All. I can honestly say that I despise making desserts. I don't know why this is. I really think that my patient level has gone down tremendously in years. I don't want to measure nor do I want to babysit the oven with the light on making sure everything sweet is rising to the occasion.
That being said, when I do have a menu that requires dessert or a little something sweet I have my "go-to's" with a few requirements.
Requirements being, I don't have to "cut" anything (i.e. cake or pie that could end up being a mess or a sheer ugly catastrophe. Must have clean lines). Not really anything that calls for precise measuring (the least amount of items to clean the better). Items that require a timer or anything that needs a super careful watch.
What do I consider a sweet treat made by yours truly?
1) Financier--almond cake, easily prepared individually, flawless
2) Spiced Poached Pear--seasonal and can last a long time in its own red wine liquid. Plus served with vanilla cream can only be a plus
3) Classic Vanilla Panna Cotta--heat milk/cream/sugar + gelatin + 24 hour refrigeration (no oven necessary) = pure and delicious simplicity.
