Meyer Lemon-Elderflower-Meringue Beignets

I love a good beignet. Fluffy doughnuts are honestly my favorite thing ever for munching on, especially when they’re stuffed with something. In this case, I had a ton of Meyer lemons sitting in my fridge, and I wanted to use them up. Immediately, my mind went to lemon curd. And with lemon curd, you…

Strawberry-rhubarb tart

With rhubarb and strawberries being in season, it just made sense to try making a strawberry tart. It’s been a tradition that every summer, I try to perfect this tart using different methods. This summer, I decided to use an elderflower pate sucre, strawberry-rhubarb confiture, cornmeal frangipane, and cream cheese chantilly with elderflower glazed berries….

Elderflower Eton Mess Fruit Tart

I made this mostly for Pi Day, but also because I wanted to try making a rectangular fruit tart that does not look like an ass sandwich; the first time I purchased a rectangular fluted tart pan, it was back when I was still an accounting intern in DC. As my going away gift to…

Mikan-fennel-elderflower chiffon doughnuts

Unlike previous doughnut cream articles that I have written, this is a much more simplified dessert. Mostly for two reasons: 1., I didn’t have time to make proper doughnut creams of these flavor profiles since I was making these on a Thursday for a Friday meeting and 2. doughnut creams take one full day to…

Eternal memories: a plated concept

I was inspired to create this concept from a song by Crystal Kay of the same name. The chorus talks about finding yourself, despite how difficult that may be to do so. The song just reminded me of my own culinary journey so to speak, coming up from being a vegan cupcake baker to a…

Honey-craisin cotton cheesecake

The idea of doing a cotton cheesecake came from when I visited my friend, Lauren, and we were trying to make these for her menu at LimeRed, in Boston. I tried to make a cream cheese chiffon cake, hoping that it would work instead of a cotton cheesecake, something she struggled greatly with making, but…

Blue mallow marshmallows

The inspiration for this dessert came from a play on words, being the “mallow” from blue mallow tea and the “mallow” from marshmallow. Yes, it’s original. I know. I flavored the marshmallow with elderflower liquor and bee pollen, just because I had those in my pantry to give it a very unique flavor profile. Blue…

Lapis Lazuli fruit tart

The inspiration behind this fruit tart came from the lapis lazuli gemstone. It is a naturally blue mineral studded with gold and white streaks. I wanted to also make this dessert an homage to my hometown of Palos Verdes, where wild fennel grows, and that’s where the inspiration to use fennel pollen came from. I…