A Sage Obsession

Autumn is here, and as the cool weather welcomes winter, gone are the plump berries and tomatoes of summer. For some, the first sign of fall are the bushels or crisp apples and tender pears that begin to crowd the markets. But me, I look forward to the new crop of herbs and spices that infuse the brisk air with seductive scents and intoxicating aromas.

Some would say that my enthusiasm is misplaced, since after all, summer yields an abundance of refreshing herbs and flavors. But, as far as I’m concerned, nothing beats the rich, comforting and familiar flavors of the season -- a spice-laden gingerbread, silky pumpkin soup topped with a creamy quenelle of sage cream, or my aunt’s Thanksgiving stuffing full of apples, sausage and sage....mmmmm. I guess you can say it’s my sage obsession, and, as our appetites begin to crave comforting flavors, now is the time to take advantage of autumn’s warm flavors (as well as this month’s featured indulgence)…SAGE.

So rich and velvety (I am almost tempted to pet the leaves), sage is a beautiful, silvery green plant bursting with an alluring and memorable aroma. With a tangy, citrus-mint flavor, it’s a perfect culinary complement to pumpkin, cranberries, apple, pear, and a lovely addition to soups, stuffings or (this month's main ingredient) TURKEY. But, since we won't pass up an opportunity to get in our daily dose of sugar, butter, and cream, The Gilded Fork created a dessert (albeit complicated) that focused on infusing the sensuous sage with sugar. Deep and earthy, the distinct flavor of sage offers an unexpected surprise in this month's Caramelized Napoleon with Sage and Cranberry.


Although my own range of professional pastry experience is pretty narrow, limited to the restaurant and a few short classes, I have always had an affinity for the plated desserts served at fine restaurants (perhaps that is why I was lured in and feel so natural working there). Most captivated by the artistic and creative quality of plated desserts, we decided to experiment by creating (what I am naming) a Gilded Plate this month for the Caramelized Napoleon idea. The plate is a chef’s canvas, a medium for creating new forms for expression and striking balance between purity and imagination. Typically, plated desserts consist of the main item, a harmonious accompanying item or two, and complementary sauces and garnishes, but it can be as complex or as simple as the pastry chef desires – there is really no limit to their creativity and artistic expression. Careful attention is given to each and every detail, balance and contrast in texture, temperature and flavor, as well as each individual garnish, so the dessert as a whole is visually stunning and, most importantly, has extraordinary taste.

Attempting to create a dessert of multiple pieces at home can be quite daunting (as we discovered in crafting the napoleon), and while we may have been a bit ambitious with this recipe, at least it inspires any who attempts to recreate the dessert to better perfect their skills. Consider it a mini pastry curriculum, as each component can usually stand alone as a dessert course, or try it as a whole, remembering to keep in mind that the final plate is only one interpretation. Quite the novice, I still have tremendous room for improvement in both the technical aspects and presentation of pastry and desserts. But, that's what practice and experimentation are for! And, whether I fail or succeed, I've come to think of these experiments as a learning process to help further my development (as well as improving photography skills). So, feel free to play, experiment and try new techniques making this (or any other plated) dessert either as a whole or in parts.

(I’ve always found books and photos to be a great inspiration, and if you’re interested in reading more about how to create plated desserts, I highly recommend the Grand Finales series by Tish Boyle and Timothy Moriarty, Sweet Seasons by Richard Leach, New Classic Desserts by Andrew MacLauchlan, and Charlie Trotter’s Desserts.)

More to come on techniques used:
Caramel
Pastry Cream

Pate a bombe

gilded fork, dessert, recipe, pastry, princess, Monica Glass, chef

Welcome to the Pastry Princess Blog!

Just over 2 years ago, having graduated and moved to NYC to begin a career in Public Relations, I would have never imagined that today I would be completely immersed in my lifelong passion. A budding pastry chef, I now work full-time in the pastry department of a 3-star NYC restaurant under the guidance of a phenomenal and inspirational chef, mentor and friend; part-time for a renowned culinary public relations firm; as well as contribute various musings to the Gilded Fork, where I've become a part of the growing GF family (I told you I was immersed).

Lately, I've spent hours pondering over what should be the next step in my journey, and right now, this is it: The Pastry Princess Blog, in which I share and uphold The Gilded Fork’s philosophy of learning, sharing and (as Mother Elf Jennifer says) igniting the same level of excitement in others.

Curiosity is something I'm never lacking, and I’ll be the first to admit – I am by no means an expert in pastry. Dessert is so much more than simply a sweet or the end to a meal. It is the culmination of years mastering techniques, understanding roles and functions of each component, seeking out and selecting only the freshest and purest ingredients, and letting your creativity run wild. It is edible art that leaves the mind and palate open to many interpretations. It an indulgent experience of taste and sight. So, committed to improving my skills, understanding food, flavor and the elements of taste, I have developed a rigorous program of self-study which includes burying myself in cookbooks (over the years I have amassed a hefty collection) and other blogs, testing and tasting recipes, diligently absorbing as much knowledge about pastry, passions and restaurant life from my favorite Chef, as well as seeking out other pastry chefs for new techniques, advice, inspirations and philosophies.

It truly is a labor of love – who else gets excited to go in to work knowing that 20 pounds of sucre patiently waits to be rolled into delicate sheets by your own powerful hands, or to learn how the temperature of an egg can produce different results with the same sponge cake recipe? And I’ve become obsessed. With this blog, I intend to share my love, as well as learn new techniques, explore unfamiliar ingredients, recount somewhat humorous failures, and uncover the passions, pursuits and philosophies that make what we see and taste incredible.

While I’m a novice in the both the blogging revolution and pastry world, I know that, as with baking, I will start creating from scratch and work at it until I get the product I set out to achieve. So join my journey as I explore the fascinating world of pastry playing student, interviewer, artist, chef, food photographer, wine and cocktail connoisseur, party planner -- and celebrate the sweet life.

After all, a day without love, laughter or dessert is a wasted day.

gilded fork, dessert, recipe, pastry, princess, Monica Glass, chef