Busy as a Bee

Jen's Fromage Blanc Tart and Apple Pecan Turnover for a home taste test.

It has been a few weeks since I've had a chance to sit down and post an entry. My apologies.

It's been on the menu for almost a week now, but Jen introduced a Fromage Blanc Tart with Concord Grapes and Crème Fraîche Swirl Sorbet, which pushed out both the Fig Tart and Jen's short lived Tapioca dessert. The new tart incorporates halved concord grapes that have been tossed in a port reduction on top of fromage blanc, a fresh cow cheese almost like ricotta but less grainy, from Cow Girl Creamery. As if that flavor combo wasn't enough, Jen also serves the tart with a Crème Fraîche Swirl Sorbet that is Crème Fraîche sorbet and grape sorbet swirled together for a heavenly pairing. Jen's even admitted that after tasting sweets all day she is pretty much over eating anymore dessert except for the swirl sorbet. IT KICKS ASS!

Also, new on Jen's menu is a Warm Apple Pecan Turnover with Rum Raisin Ice Cream and Cinnamon Butterscotch as well as a Fresh Apple Salad for color. True to form, Jen's Rum Raisin Ice Cream is really rummy for you fans that have a little Captain in you. The Apple Salad is served along side the dessert in matchstick form, lightly dressed in lemon and honey with a few pecans.

From the picture above, you can guess that I got to taste both the cheese tart and the turnover and WOW! were they yummy. I will be envious of those of who got to try them in all their warm glory with their sauces, sides, and accompanying ice creams. :) Go get your taste today!

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Culinary Word of the Day: Crème Fraîche
Crème Fraîche is a matured, thickened cream with a slightly tangy, nutty flavor and velvety rich texture. The thickness of crème fraîche can range from that of commercial sour cream to almost as solid as room-temperature margarine. In France, where crème fraîche is a specialty, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents necessary for crème fraîche can be obtained by adding buttermilk or sour cream. Crème Fraîche is ideal addition for sauces or soups because it can be boiled without curdling. It's delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings. Source: Food Lover's Companion