リンゴ三種類。。。。。

ワインディナーの為にこの三種類のデザートを作りました。りんごパテーとりんごフォーム 、りんごタルトのバニラオリーブオイルがけ、りんごソルベのりんごドライフルーツのせポルトワインのリダクションソースつき。

Apple tasting dessert that I made for a wine dinner. At the top you have apple pate (apple compote thickened and wrapped in a crepe) with apple foam. Next there is the apple tart drizzled with vanilla infused olive oil. Here I wrapped the apple with the puff pastry with the almond cream spead on the inside of the puff paste rather than have the apple layed on the puff paste in the traditional manner. Next you have apple sorbet topped with an oven dried petit apple and port wine reduction. The dessert was served with a sparkling wine from France -Toad Hollow.

Easter...

Here's my showpiece for Easter. It took me a little over two hours to do the sugar and the pastillage work.

Madelines......

I bought these molds in Japan. I prefer this shape(resembling a scallop) rather than the oblong shell shape that you see most often.

Here are some ginger madelines that I made along with raspberry parisian macarons both of which are quite popular in Japan and can be found in most patisseries. As easy as madelines are to make with basic ingredients of butter, sugar, eggs, and flour they are surprisingly expensive in Japan with some costing as much as $1.80 ea..

sugar 133 g., eggs 2, milk 33 g., flour 133 g., baking powder 4 g., melted butter 133 g. Mix the ingredients in order. Spoon or pipe into madeline molds. 12 minutes in a 180 deg. C. oven.

Leftovers........

I'm not talking about food leftovers, here I am at one of my favorite spots at the North Shore. This place is actually called leftovers. It was 4-6 feet today with light winds. Really nice day! I thought I'd try out my 7'5" fun board. One of the best things I do like about being in Hawaii is the beach. Clean blue waters with some of the best surf in the world. No wetsuits needed here. Going right......

Japanese Cheesecake.......

Here's a recipe for Japanese cheesecake.....thanks to friends from Pan Pacific Hotel in Yokohama. Here I used a macadamia-graham cracker crust, in which, I substituted half of the graham cracker with macadamia nuts.

cream cheese 900 g.

butter 120 g.

milk powder 63 g.

cream 216 g.

milk 90 g.

egg yolk 180 g.

lemon zest 1 lemon

sugar 246 g.

egg whites 270 g.

Cream the cheese, butter, milk powder, and lemon zest. Scrape down the bowl often. Add the yolks one at a time. Scrape down the bowl again. Slowly add the milk and the cream. Scrape down the bowl. Whip the egg whites in a separate bowl and add the sugar when the whites reach the soft stage. Fold in the whites into the cheese mixture and beat with the paddle attachment for 5-7 minutes. Pour into your prepared pan and bake in a water bath for 1 hour at 300 deg F.. I actually used a convection oven and had to bake it at 250 deg F.. (I hate convection ovens!)This makes 2-22 cm/9 in. pans. Measure 150 g. of crust and 1 kg. of batter for this size.