Over the course of the last week or so, my classmate Cristina and I teamed up to create a raw meal of an entrée and dessert. We brainstormed, conceptualized, tested, developed, perfected, prepped, and executed our recipes, and last night, we actually sold our dishes as Academy Specials on the dinner menu at 105degrees! Ready to see what we came up with?
Spanish Garden Paella
That is one huge bowl of goodness!
The finished product was truly something to behold.
We used approximately a million different techniques (slight hyperbole there) to best prepare all these veggies, but it paid off.
If that’s not an absolutely gorgeous raw dish, I don’t know what is.
Though we collaborated on both dishes, Cristina took the helm on the paella while I concentrated more on the sweet stuff.
Its multiple components all required advanced preparation.
Some took trial and error, while others worked well from the get-go.
When the day of service arrived, I was armed and ready.
Haylee and Cristina both encouraged me to try a plating inspired by my second strawberry tart, and I’m glad they did, because it came out looking great.
Cinnamon Crumble Coffee Cake
Espresso Reduction, Vanilla Bean Crème, Maple Tuille
MAJOR, MAJOR SUCCESS.
Impressive to look at, extraordinary to taste.
The cake: moist, dense yet tender, and just sweet enough.
The crumble: nutty and cinnamon-y with a slight crunch.
The reduction: sticky and viscous with strong coffee flavor.
The crème: rich, creamy, velvety, and luxurious.
The tuille: thin, chewy-crisp, and unmistakably maple.
Don’t just take our word for it—everyone who tried our dishes agreed that they were TDF (= to die for). We were proud, proud mamas.
I wish you all could’ve been there to taste the magic!