Derelict of my Duty...

Apologies to the readers who have been looking forward to new posts on Man Behind the Chef and have not gotten their fix. I'd like to share news that Jen's yummy, warm Rhubarb Tart is off the menu... and in its place our favorite pastry chef has created a Corn Custard Tart with Blackberries. This concoction is a recipe derived from one of the most difficult projects she's ever embarked on, a corn flan. The dessert also comes with an extra treat of Apricot Soda Shot on the side! The soda base is apricot poached in vermouth infused with juniper berries. The vermouth and juniper berry flavor combination is a classic from gin martinis (gin is flavored with juniper berries). Also, many chefs poach with white wine, and vermouth is a type of white wine with aromatics. When served, the soda water is mixed with the base to form a spritzy shot.

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Culinary Word of the Day: Custard
A puddinglike dessert (made with a sweetened mixture of milk and eggs) that can either be baked or stirred on stovetop. Custards require slow cooking and gentle heat in order to prevent separation (curdling). For this reason, stirred custards are generally made in a double boiler; baked custards in a water bath. A safeguard when making custard is to remove it from the heat when it reaches 170° to 175°F on a candy thermometer. Custards may be variously flavored with chocolate, vanilla, fruit, and so on. Stirred custards are softer than baked custards and are often used as a sauce or as an ice cream base. Source: Food Lover's Companion