4 dates, pitted, quartered
¼ cup crumbled goat cheese
2 tablespoons cream cheese, soft
2 large egg yolks
1 cup heavy cream
2 tablespoons chopped parsley
1 tablespoon finely chopped shallots
2 tablespoons white port wine
to taste, sea salt and freshly ground
Preheat oven to 250 F. Line bottom of
four 4-ounce ceramic ramekins with dates.
Combine all remaining ingredients in
blender. Process at medium speed until
smooth. Strain through fine sieve. Season
with salt and pepper. Divide evenly among
ramekins. Transfer to large roasting pan
lined with paper towels. Pour hot water
into the pan halfway up sides of ramekins.
Bake 45 minutes or until firm but jiggly.
Remove custard cups from pan. Cool to
room temperature. Refrigerate.
1 cup diced sun-dried mission figs
3 cup maple syrup
¼ teaspoon star anise powder
1 tablespoon balsamic vinegar
½ cup port wine
¼ teaspoon freshly ground black pepper
Farmers Market Organic Green
Bouquet, Tupelo Honey Verjus
Combine all ingredients in saucepan over medium-low heat. Cover. Simmer 10
minutes. Transfer to food processor. Puree until smooth. Strain through coarse
sieve. Transfer to squeeze bottle.
¼ cup grated Asiago cheese
¼ cup chopped walnuts
½ teaspoon freshly ground black pepper
Preheat oven to 350 F. Combine cheese, walnuts and black pepper in mixing
bowl. Line large baking sheet with parchment paper. Spread 2 tablespoons mixture
evenly into 4-inch round cookie cutter. Repeat process to make four tuiles. Bake
five minutes or until golden crisp. Transfer to cooling rack.
2 Roma tomatoes
2 tablespoons olive oil
2 tablespoons verjus
1 teaspoon Tupelo honey
1 teaspoon minced shallots
to taste: sea salt and freshly ground black pepper
2 cups mixed spring greens
20 sprigs chives
4 sprigs chervil
4 sprigs dill
2 tablespoons turbinado sugar
Cut tomatoes crosswise into ½-inch slices. Scoop pulp from center to form rings.
Divide greens and herbs into four bouquets, securing each with one tomato
ring. Combine olive oil, verjus, honey, shallots, salt and pepper in mixing bowl.
Whisk to emulsify. Drizzle over greens. Sprinkle thin layer of sugar over brûlée.
Caramelize to dark brown color with sugar torch. Stand greens behind brûlée.
Place tuile in between. Squeeze fig coulis alongside.