New Years Eve Banquet

We did a special New Years Eve banquet, with 3000 mini pastries buffet style. It turned out really nice. The pictures are not that great though. 

Mandarin Orange Coconut Entremet

Mandarin orange coconut Entremet consisting of, vanilla chiffon, mandarin mousse, orange white chocolate creameaux, crunch chocolate pearls, and coconut mousse. 

Caramel Napoleon

This is a banquet dessert we do quite often. It is chocolate cake, feuilletine hazelnut crunch layer, caramel mousse, and chocolate chantilly. 

Eggnog Mousse Cup

This one kind of has a different look. It is an eggnog mousse in a chocolate cup, with a marshmallow strip on the plate, cherry compote, and a pistachio macaroon. There is chocolate cake and cherry compote in the cup under the mousse. It was a festive holiday dessert. The eggnog mousse was so delicious. 

Gingerbread Display

Strawberry Mandarin Orange Entremet

This is a Strawberry Mandarin Orange Entremet that I came up with for a plated dinner last week. It's starting from the bottom layer chiffon cake, mandarin mousse, strawberry gelee, mandarin mousse, chiffon cake and strawberry mousse. 

Another Event from Work

This was a high end fundraising event that we did for 750 people. The two big sculptures are made out of chocolate. The event was western themed. We had about 3500 desserts set out on the table for them. In the top pictures you can see some of the production kitchen. 

Taste of the Season

 

This was the dessert we did for an executive lunch. Pumpkin mousse dome and an apple frangipane tart. The little garnish is a leaf, but you can't really tell in this picture. 

Caramel Apple Gateaux

This is a dessert that I came up with for a luncheon we had at work. It is an oatmeal spice cake, caramel apple filling, and milk chocolate mousse. 

Gluten Free Almond Butter Cookies

I love these cookies. I was experimenting with gluten free flour blends, and created these little gems. 

Almond butter oatmeal cookies

1/4 cup butter

1/2 cup crunchy raw almond butter

1/2 cup organic coconut sugar

1 egg

1 tsp vanilla

1/8 tsp baking soda

1/3 tsp baking powder

1/8 tsp salt

1/4 cup oat flour

1/4 cup reg rolled oats

1/8 cup fava and garbanzo flour mix

1/8 cup millet flour

1/8 cup sorghum flour 

1/2 cup dark chocolate chips

Bake at 325 degrees

Sushi

I ate at a sushi restaurant last week, and decided that I would try making some. It is not very authentic. It is vegetarian. I used avocado, red pepper, carrots, and zucchini. It was yummy. I am going to experiment with it more, and hopefully add some protein. 

Date nut spread

Toasted pecans

Dates soaked so they soften and purée well

Dates  and nuts in the food processor and pulsed until they are puréed 

Added cocoa powder 

Added coconut water I had from a young Thai coconut. I sometimes use coconut milk too.  

Last ingredient that I add, is toasted unsweetened coconut 

I love to eat this with my waffle in the morning, and when I could eat apples I loved to eat it with apples too. 

Plated Desserts from Work

Chocolate Trio - Chocolate Raspberry Mousse Torte, Milk Chocolate Mousse Dome with Chocolate Creme Brûlée Center, Caramel Crunch Napoleon.

Mini Key Lime Tart, Tropical Entremet -coconut chiffon, pineapple gelee, coconut mousse, chiffon, and coconut mousse- Coconut Panna Cotta 

Banana Trio - Banana Mousse Cake, White Chocolate Banana Pecan Tart, Banana Crunch Entremet- banana cake, chocolate creameaux, milk chocolate mousse, banana mousse 

Caramel Crunch Napoleon - chocolate cake, hazelnut feuilletine cruch layer,caramel mousse- Oreo Cheesecake,  Opera torte 

Raspberry White Chocolate Mousse Crunch Bar, Citrus Cheesecake, Caramel Ganache Tart

Citrus Cheesecake, Chocolate Mousse Cup,  Caramel Crunch Napoleon 

Tropical Entremet, Chocolate Mousse Cup, Pumpkin Mousse Tart 

Citrus Cheesecake, Chocolate Mousse Cup, Caramel chocolate Napoleon 

Pumpkin Pecan Tart