Jaeda Moreno by Kimberly Selber

Foodie the flavor file

Avocado Toast

Floridian French Toast

Sophia Schliben Interview

Berry Danishes

Snack Lunch

Upgrade your Kitchen

Weekly Meal Plan

Cooking Class

Avocado Toast

Tips For Making The Best Avocado Toast

Pick good avocados. Look for avocados that are dark green and give slightly when you press on the skin. You don’t want them to be too soft, otherwise that means they’re likely bruised inside and if they’re too firm that means they aren’t ripe yet!

Use good bread. The bread you use matters! I prefer to use sourdough bread for avocado toast, but whatever bread you do use make sure it’s a sturdy, crusty bread that can support your toppings and easily be picked up. The worst is picking up your bread and losing all your toppings! Toast the bread. Don’t forget to toast your bread before adding your toppings otherwise your bread could get soggy.

Used mashed avocado. I know slices of avocado look pretty on a piece of toast, but it’s not the most realistic. The slices are slippery so if you add extra toppings they’ll likely fall off and nobody wants that!

Ingrediants

Avocado

Olive Oil

Salt Pepper

Red Pepper Flakes

Flaky Sea Salt

Lemon Juice

Sourdough Bread

Instructions

Step 1: Toast your bread.

Step 2: Mash your avocado in a bowl with lemon juice (is using), salt and pepper.

Step 3: Add mashed avocado on top of your toasted bread. Drizzle on olive oil and a sprinkle of flaked sea salt and crushed red pepper, if using.

Floridian French Toast

What sets this recipe apart

is its attention to detail and balance of flavors. By incorporating both the zest and juice of an orange, you get a depth of citrus flavor that permeates the dish without being overpowering. The choice of bread is also crucial — thick slices of challah or brioche soak up the custard mixture beautifully, resulting in a French toast that’s crispy on the outside and perfectly tender on the inside. Plus, the addition of a creamy topping made with mascarpone cheese adds an extra layer of indulgence that makes this breakfast feel extra special.

Ingrediants

1/2 cup of French Toast Batter

2 thick slices of brioche bread

1/4 cup wheat germ

1 banana, sliced

3 strawberries, quattered

1 kiwi, peeled and sliced

Powdered cinnamin sugar

Instructions

Step 1: In s mixing biwl, add 2 eggs, 1 1/2 cups of half & half, 3 tablespoons of brown sugar, 1 table spoon of vanilla extract, and 1/2 teaspoon of cinnamon. Then give them a good mix.

Step 2: Heat a pan over medium heat and add butter. Take 2 thick slices of brioche bread and dip each side into the French Toast Batter, making sure both sides are fully covered. Cook the bread for about 2-3 minutes on each side until golden brown.

Step 3: Place the cooked frenhc toast on a plate. Top it with sliced bananas, quatered strawberries, and peeled and sliced kiwi. Sprinkle with powdered cinnamon sugar for a sweet finish.

Q & A with Q

AQASOPHIA SCHLIEBEN

Exectuive Pastry Chef of JF Restaurants in New York, New York

How have those experiences across places like Jean Georges, Per Se, and now JF Restaurants influenced your approach to creating desserts that resonate with guests?

I was fortunate to grow professionally in some of New York City’s finest restaurants. This journey taught me how to do things right at every stage, with a focus on meticulous attention to detail. I often tell people that the most important thing I learned at Jean Georges was how to wrap a sheet tray—and what truly exceptional food tastes like. Being surrounded by people who are wholly committed to their craft and at the top of their game was invaluable.

How do you incorporate seasonal flavors into your desserts, and are there any local ingredients that particularly inspire your creations?

Seasonality is central to the work we do in most of our restaurants, aligning perfectly with our commitment to local and sustainable cooking. Produce and fruit are always at their best when they’re as fresh as possible.

AQJF Restaurants are known for their unique atmospheres and thoughtful dining experiences. How does the ambiance of each restaurant guide or complement your dessert designs?

Being a pastry chef is a lot like being a chameleon. You’re there at the beginning and the end of each meal, yet you’re not the one steering the dining experience. My role is to introduce guests to the menu with a bread that captures the restaurant’s energy, and then to say goodbye with a dessert that perfectly complements the meal.

AHow do you ensure each dessert captures the innovative flair you’re known for while maintaining the impeccable quality that’s expected?

This is one of the hardest parts of my job: finding a balance between full creativity that truly reflects my vision and a deep understanding of operations. Consistency is incredibly important, as the experience of your least happy guest often defines how you’re judged.

Berry danishes

Ingrediants

1 standard box puff pastry 2 sheets

thawed in fridge overnight

8ounces cream cheese softened one egg yolk

3 table spoons granulated sugar

1/4 teaspoon vanilla extract

1/2 teaspoon almond extract about 6 tablespoons berry jam

4/4 cup powdered sugar

1/4 teaspoon almond extract water as needed

1 egg

2 tablespoons water coarse sugar

Instructions

Step 1: Line a rimmed baking sheet with parchment paper and set aside. Step 2: In a medium mixing bowl, whip cream cheese until fluffy and smooth. Add egg yolk, sugar, and extracts and mix until smooth, set aside.

Step 3: Remove puff pastry sheets from packaging. Working with one at a time, unfold onto lightly floured work surface. Use a rolling pin to very lightly roll pastry in all directions, keeping it in an even rectangle shape. Dough should not extend more than about 1/2-1 inch on all sides.

Step 4: Cut dough one direction on each of the 2 folded creases. Cut dough just one more time the other direction, down the center, creating 6 even rectangles. Place rectangles evenly spaced on baking sheet. Using a knife, lightly score each rectangle about 1/4 inch in on all sides. Do not cut all the way through the dough.

Step 5: Place a heaping tablespoon of cream cheese filling in the center of each rectangle and gently spread it around slightly, but not extending over the scored parts of the dough. Create a slight well in the center of the cheese mixture and fill with 1-1 1/2 teaspoons jam if desired.

Step 6: To make egg wash, whisk egg and water together until smooth. Use a pastry brush to lightly brush wash around outer scored edge of dough and sprinkle with a little coarse sugar if desired.

Step 7: Bake at 400 degrees until pastry is puffed and edges are golden brown, about 14-16 minutes. Let cool.

Step 8: For the glaze, place powdered sugar in a small bowl and add extract. Add water just a tiny bit of a time until it whisks into a glazing consistency that you like. It won’t take much! Drizzle over cooled pastries.

SNACK lunch

help maintain energy levels, curb hunger, and prevent overeating at main meals. They can also provide essential nutrients and support healthy eating habits.