Recipe: Strawberry Rhubarb Crisp
- 1 Cup fresh strawberries, washed and halfed
- 1 Cup rhubarb stalks, washed and cut in 1/2-inch pieces
- 1 Tbsp vanilla extract
- 1 Tbsp Grand Marnier
- 1/2 Cup white sugar
- 2 Tbsp corn starch
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- Pinch of salt
1. Preheat oven to 350 Degrees.
2. Combine strawberries, rhubarb, vanilla and Grand Marnier in mixing bowl. Set aside.
3. In a separate bowl, combine sugar, corn starch, cinnamon, cardamom and salt. Mix together, removing lumps.
4. Add dry ingredients into fruit mixture and mix to combine.
5. Fill four (4) four-ounce ramekins with fruit (about 3/4 full) and top with crumb topping (see recipe below).
6. Bake approximately 25 minutes, until crisp is golden brown and bubbles around rim.
7. Serve warm with ice cream.
- 4 oz Sugar-In-The-Raw (Turbinado Sugar)
- 4 oz unsalted butter (cold, cubed)
- 4 oz all purpose flour
- 4 oz almond flour (finely ground almonds)
Combine all ingredients in a mixing bowl to make crumb topping.
- 1/2 cup +2 tablespoons egg whites
- 1/2 Tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all purpose flour
- 3/4 cup Confectioner's sugar ( ie. powdered sugar)
- 1/3 cup melted butter(not hot)
1. Whisk together egg whites, vanilla and salt. Set aside.
2. In a separate bowl, sift together dry ingredients, then carefully fold in the egg white mixture. Slowly add the melted butter while whisking.
3. Cover bowl with plastic wrap and chill 4-6 hours before use.
4. Preheat oven to 350 Degrees. With a small spatula, spread tuile batter onto a non-stick baking sheet (lined with a SilPat). Bake until golden brown. While still slightly warm, lift tuile from non-stick sheet and shape.
About George Fritzsche:
As Executive Pastry Chef at both Highlands Inn and Hyatt Regency Monterey Resort & Spa on Del Monte Golf Course, George Fritzsche has spent most of his lifetime in the kitchen creating delicious pastries. A native of New York, Fritzsche began his career at his family's 70-year old bakery at the early age of nine, shaping bread and learning the world of desserts. What began as a means to earn spending money quickly became a lifelong passion. Eager for the dynamic environment that a fast-paced restaurant job provides, Fritzsche took the first step towards a professional career in pastry arts by enrolling in the New York Restaurant School, where he honed his skills in pastry. After graduation, Fritzsche went on to positions as Pastry Chef at a variety of renowned restaurants including Park Avenue Café, Carltun on the Park, Bull Run Restaurant and Russian Firebird in New York as well as the Princeville Resort in Kauai, Hawaii. Fritzsche also spent time with the award-winning An American Restaurant Group in New York City, where he was responsible for all aspects of pastries for more than 20 restaurants. Following, Fritzsche launched his own bakery, Fantastiques Sweet Boutique, on Long Island. There, he received favorable reviews for his artisan breads, pastries and chocolates by the New York Times, Pastry Art and Design, Art and Living and Chocolatier magazine. Seeking a change from the East Coast, Fritzsche accepted a position as Executive Pastry Chef with the Patina Restaurant Group in Los Angeles, California.
In 2006, Fritzsche joined the team at Highlands Inn as Executive Pastry Chef; and, in August of 2008, he was named Executive Pastry Chef at Hyatt Regency Monterey Resort & Spa on Del Monte Golf Course. Fritzsche brings his creative approach and extensive experience in creating and executing superior pastries in restaurant and catering settings to both properties. In collaboration with Executive Chef Mark Ayers, Fritzsche frequently updates the dessert menu at Pacific's Edge at Highlands Inn and TusCA Ristorante at Hyatt Regency Monterey Resort & Spa, creating decadent desserts that incorporate unexpected savory ingredients and take indulgence to the next level. Dedicated to using only local, seasonal and quality ingredients and honoring the integrity of food, Fritzsche has proved to be a highly skilled pastry chef with a passion for combining unique techniques and flavors to create edible pieces of art.
Fritzsche is constantly improving his education in the pastry arts, frequently polishing his skills with courses at the renowned Valrhona L'Ecole Du Grand Chocolat in Rhone, France; The Chocolate Academy in Montreal, Canada; the International School of Confectionary Arts in Gaithersburg, Maryland; and the New York Chocolate Gallery in New York City. Fritzsche participated in the Masters of Food & Wine in 2006 at Highlands Inn, one of the world's most significant food and wine events. In 2008, Fritzsche was a featured participant in the first annual Pebble Beach Food & Wine Festival. He was also honored by his induction into the highly-touted Le Cercle des Chefs, a worldwide invitation-only community for Pastry Chefs; he is one of only 15 American Pastry Chefs in the organization.
In his spare time, Fritzsche experiments with photography and can be seen around Monterey and Carmel capturing the pristine beauty of the area.
Pacific's Edge Restaurant
120 Highlands Dr, Carmel, CA 93923
Hyatt Regency Monterey Resort & Spa on Del Monte Golf Course
1 Old Golf Course Road,
Monterey, California 93940-4908