Buckwheat Cake, Honey-Almond Semifreddo and Red Wine Poached Apples

Buckwheat is such an assertive flavor with a unique earthy and somewhat grassy flavor. It is not a flavor that you can use as a background in dishes. Some people like that while others really cannot stand it. I fall in the first camp firmly and have enjoyed it in desserts ever since I firstContinue reading “Buckwheat Cake, Honey-Almond Semifreddo and Red Wine Poached Apples”

Pear, Caramelized Genoa Bread, Chocolate Veil

Francisco Migoya from the CIA (the Culinary Institute of America, not the other CIA) is a superb pastry chef and judging from his books, an excellent teacher. He has 3 books and I got a hold of two of them so far, Elements of Desserts and Frozen Desserts. While I have many high end, modernContinue reading “Pear, Caramelized Genoa Bread, Chocolate Veil”