One of the reasons I love this job so much is that I get to create so many different kinds of desserts, from fussy to simple. The goal is the same no matter how complicated or simple… That it taste delicious.
The new chef at Evening Star, Jim Jeffords, really let me loose on the menu. I was able to develop a simple but yummy bread board that includes a savory sweet potato biscuit dusted with sea salt and black pepper and a chive corn bread fresh from the oven.
For dessert I wanted to go simple but seriously yummy and comforting. Enter the Seasonal Cobbler. Baked to order and using the fruit of the moment topped with creme fraiche biscuit and paired with ice cream whipped cream and sauce. We started with apples, (because I firmly believe that people should consume as many apple desserts as possible during the winter months) and served a whiskey ice cream with a serious kick and caramel sauce. Piping hot and enough for 2-4 people to share. Oh, and we had to work pralines into the menu so we serve those with peanut fudge and pecan sandies along side a rich cup of hot chocolate.
So far so good but I can’t wait until spring when we get the chance to re-invent the cobbler. Rhubarb, strawberries, blueberries, blackberry, PEACHES… Can you tell I’m excited for peaches?