Hedy Will Get You to Eat the Greek

Executive pastry chef Hedy Goldsmith has made a Moroccan yogurt cheese in-house, the centerpiece of a new dessert special that’s sure to become a favorite of Greek yogurt aficionados.

Greek yogurt is hung and pressed overnight, flavored with saffron, cardamom, candied orange and lemon, and local organic honey.  The result basks on the plate in a drizzle of yet more honey — a thick and tangy spoonful of bliss that leaves jewel-toned pomegranate seeds, pistachio, mango, and candied orange to gawk in jealousy.  To enjoy, scoop up sumptuous gobs with pistachio cardamom wafers that have been baked and then dry toasted in a low oven like biscotti. It’s a sight for sore eyes, and watering mouths.

Organic Maple Flan with gingersnap ice cream sandwich and roasted forelle pear (dessert/9.)

Goat's Milk Cheese Cake with candied fennel, pickled rhubarb and fig balsamic gelee (dessert/9.)

Our EPC also presented some sweet changes at lunch pre-shift today that will be sticking around on the dessert menu for a bit.

With our tropical fruit season winding down, expect more local honey, goat cheese, and herbs matched with pomegranate, figs, pears, apples, rhubarb, blueberries, and other fruits in season in other parts of the U.S. of A.

Combined with Hedy’s penchant for spices, nuts, salt, and bacon, the MGFD pastry camp is only getting hotter as things start to cool off!

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