Cookbook

Suggested by Judy Mattera,
for 10 people.

Honey Custard "Brûlée"
● 1 pint heavy cream
● ¾ cup orange blossom honey
● 5 egg yolks
● 1 whole egg
● Pinch of salt
● 1 teaspoon vanilla extract

Preparation
1. Make infusion with cream and honey. Allow to steep for 20 minutes.
2. Whisk lightly yolks, egg, and pinch of salt.
3. Reheat infusion. Temper into yolk mixture, adding honeyed cream slowly and stirring figure eight motion.
4. Strain through chinois or fine mesh strainer.
5. Add vanilla extract.
6. Ladle into ½ cup ramekins or brûlée dishes lightly greased.
7. Bake at 325 degrees in hot water bath @ 35-40 minutes or until edges firm but middle of custard still soft. Cool to room temperature. Refrigerate.


Dried Fruit Compote
● 4 ounces dried apricots, julienne
● 4 ounces dried white nectarines or peaches, julienne
● 4 ounces dried pears, julienne
● 2 cups water
● ¼ cup Sauternes
● ¼ cup sugar
● 1 Tablespoon lemon juice
● ½ vanilla bean, sliced and scraped
● Zest from one small orange

Preparation
1. Blanch dried fruit in boiling water for 4 -5 minutes. Drain.
2. Make syrup with water, wine, sugar, lemon juice, vanilla bean, and orange zest.
3. When sugar has dissolved, add dried fruit and simmer until soft, about 35 - 40 minutes.
4. When cool, remove vanilla bean pod.


Goat Cheese Crema
● ½ cup heavy cream
● 4 ounces goat cheese, room temperature

Preparation
1. Whisk cream to soft peaks.
2. Soften goat cheese in stainless steel bowl with spatula.
3. Fold cream into cheese to lighten.

Assembly
Place small amount, about 2 tablespoons of dried fruit compote on plate.
Scoop out one half of the honey custard from individual ramekin and place next to compote.
Sprinkle custard with turbinado sugar and with mini blow torch, caramelize top.
Quenelle goat cheese crema. Place between custard and dried fruit compote. 

Courtesy of Judy Mattera, Pastry Chef and Consultant
Photo Credit: Ellen Callaway, http://www.callawayphoto.com