BEVERAGE PAIRING
FRENCH BUTTER CAKE 1 ounce instant dry 1 teaspoon + 1 1/4 cups granulated sugar, divided 3/4 cup lukewarm water 4 cups all-purpose flour 1 cup cold salted butter 1 egg yolk, beaten
Sprinkle the yeast and 1 teaspoon of sugar over the warm water and allow the yeast to dissolve for 5 minutes. Stir the flour into the yeast mixture until it forms a smooth, thick dough. On a lightly floured surface, roll and stretch the dough into a large rectangle, about 9inches by 13-inches. Dot the surface with 1/4 cup of the cold butter and sprinkle it with 1/4 cup of sugar. Fold the dough into quarters. Repeat the rolling and folding process again, three times. Preheat an oven to 350F. Once the dough is folded into quarters the last time, fit it into a greased 9-inch round baking pan. Brush the surface of the dough with the egg yolk, sprinkle with the remaining 1/4 cup sugar, and bake it for 25 to 30 minutes, until it turns golden brown.
Spring is the time of year associated with romance and soaring spirits. There is nothing more magical than a first warm breeze, the sweet song of a robin or the fragrance of blooming hyacinth. We invite you to sip this refreshing cocktail and enjoy the extra hours of sunshine.
SPRING SUNRISE RUBY RED COCKTAIL 2 oz. Dark Rum 1 oz. Mint Simple Syrup 1/2 Ruby Red Grapefruit 1/2 Blood Orange 1 oz. Freshly Squeezed Lime Juice Garnish Fresh Mint Sprig Grapefruit Twist Juice the grapefruit and blood orange and strain. Combine all ingredients over ice and shake vigorously. Pour ingredients, ice and all, into frozen rocks glass. Garnish with sprig of mint and twist of grapefruit.
Allow the butter cake to cool in the pan for 10 minutes, run a thin, offset spatula or knife around the edges of the cake, and remove the cake from the baking pan. Let cake cool slightly. To serve, cut the cake into eight pieces or use a cookie cutter to cut out rounds. Drizzle or pool raspberry coulis on plate, place cake off center, place peach half against cake. To create an ‘over the top’ presentation, top peach with edible gold leaf and free form spun sugar. Edible gold leaf is available from fine candy making supply stores.
Finesse Cuisine shares your love of fine dining, your passion for entertaining and your appreciation of exquisite service. Whether serving an intimate gathering or organizing a grand gala, we create an event specific to your needs. Our unwavering focus from menu planning to event production is meticulously designed and flawlessly executed to produce the most customized event imaginable. 1332 N. Halsted St., Suite 305, Chicago 312 280 9999
APRIL 2010 ME: IN FOCUS 43