Cherry Pie
For 5 people
- 35 each pitted cherries
Cherry Sauce
- 5 cup Cabernet Wine
- 10 cherries, pitted
- 1 bay leaf
- 3 clove
- 1 cinnamon stick
- 1 teaspoon pepper corn
- 1/4 cup ginger juice
- 1 1/2 cup granulated sugar
- 2 teaspoon pectin
Combine all ingredients except ginger juice into a pot and bring to a simmer.
Reduce sauce by halve. Add ginger juice.
Take off heat and strain into another pot.
Bring sauce to a simmer and whisk in gelatin. Bring to a boil.
Strain sauce over pitted (35) cherries and let cool.
Pie Dough
- 1/2 cup All Purpose Flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 tablespoon cold lard
- 4 tablespoon cold butter
- 1/4 cup ice water
In a mixing bowl with a paddle attachment, paddle the dry ingredients with the butter and lard until they are coarse.
Add water in a steady stream and pulse until dough comes together.
Place the dough on countertop and hand mix until just combined. Chill.
Once chilled, roll dough out to 1/4 in thick and place on a cookie sheet. Dock the dough with a fork and egg wash the top.
Bake @ 350 for 5 minutes.
Cut circles with a 3 inch ring mold and bake another 5 minutes or until golden brown. Cool.
Almond Financier
- 100 grams brown butter
- 60 grams almond flour
- 120 grams granulated sugar
- 100 grams egg whites
- 40 grams all purpose flour
Combine all ingredients together and mix until well combined.
Line a cookie sheet with parchment paper and spread batter onto cookie sheet to about 1/4 inch thick.
Bake @ 350 degrees for about 10 minutes or until brown.
Cut circles using a 2 inch cutter and let cool in the pan.
Puff Pastry with black pepper
- 1/2 sheet puff pastry
Egg wash, sprinkle with black cracked pepper, and bake @ 350 degrees for 10 minutes or until golden brown.
Let cool.
Cut into strips that are 7 inches by 2 inches.
Assembly
Place a spoonful of cherry sauce on the center of a plate.
Place a pie dough circle on top of sauce.
Place a circle of financier on top of pie circle.
Arrange 5 cherries on top of the financier.
Place a puff pastry lattice on top of the cherries.
Place a scoop of ice cream on top of puff and serve.
Butterscotch Soufflé
For 5 people
Soufflé Base
- 2 cup milk
- 1 vanilla bean
- 3 ounce butter
- 2/3 cup sugar
- 2/3 cup all purpose flour
- 1 pound butterscotch chips
- 4 Tablespoons Scotch
- 8 egg yolks
- 1 Tablespoon Salt
Scrape vanilla bean into a medium pot and simmer with milk over medium heat.
In a bowl, mix butter, sugar, flour, and salt together.
Add flour mixture to the hot milk and whisk continuously until mixture is thickened and the four is cooked out.
Add chips and stir until melted.
Add yolks and scotch and mix until combined. Remove the soufflé base from the heat, strain into a bowl over an ice bath, and cool completely.
Merengue
- 3 1/2 ounces whites
- 3 Tablespoons granulated sugar
- 3 Tablespoons corn starch
- 2 teaspoons cream of tartar
- 20 ounces soufflé base
Preheat oven @ 400 degrees.
Butter and sugar ramekins and place in a freezer
In a small bowl, combine and sift together sugar, cornstarch, and cream of tartar.
In a mixer, whip whites on high speed until frothy.
Add dry mixture and whip until stiff peaks.
Gently fold whites into soufflé base. Fill ramekins with soufflé base to about 2/3 full.
Bake soufflés for 12 to 15 minutes, or until slightly brown on top.
Serve immediately with ice ream.
Whoopie Pie
For 5 people
Cookie
- 10 ounces bittersweet chocolate
- 4 ounces unsweetened chocolate
- 4 eggs
- 1 1/3 cup granulated sugar
- 2 teaspoon vanilla
- 1 teaspoon espresso
- 4 tablespoon butter
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cup chocolate chips
Preheat oven to 350 degrees.
Over a double boiler, melt the bittersweet and unsweetened chocolate together.
In a mixer, whip eggs with sugar on high speed till light and fluffy. Add vanilla and espresso.
With a spatula, fold the melted chocolates into the egg mixture.
Fold the sifted dry ingredients into to chocolate mixture.
Fold in the chocolate chips.
Evenly spread the chocolate mixture onto a buttered cookie sheet, and bake for 10 minutes.
Marshmallow Ice Cream
- 2 ½ cup milk
- 5 cup mallo
- 2 teaspoon vanilla extract
- 7 ounces sour cream
In a large bowl over a double boiler, warm milk, mallo, and vanilla until the mixture is uniform and warm to the touch. Cool mixture over an ice bath and whisk in the sour cream till smooth. Strain and chill. Place mixture into ice cream machine and follow manufacturer's instructions.
Graham Pastry Cream
- 3 cup milk
- 1 cinnamon stick
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon nutmeg
- 3/4 cup toasted bran
- 4 ounces brown sugar
- 2 ounces honey
- 1 teaspoon vanilla
- 5 yolks
- 1 1/4 ounce corn starch
- 1 cup whipped cream
In a large pot, warm milk, spices, bran, sugar, honey, and vanilla until slightly simmering.
Turn off heat and let infuse 30 minutes.
Strain liquid into another pot and warm again.
In a bowl, mix yolks with corn starch. Add 1 cup of warm milk mixture and mix with whisk.
Pour yolk mixture back into the pot and whisk continuously until it boils. Take off heat and strain into a bowl. Chill.
When pastry cream is chilled, mix 1 cup of whipped cream into pastry cream and keep chilled.
Assembly
Cut out whoopie pie cookie with a 2 inch circular cutter.
Scoop ice cream, and place on top of an upside down cookie. Cover with a second cookie, and serve with graham pastry cream on the side.
For more information on Cavallo Point's Murray Circle restaurant, visit cavallopoint.com
