Ben made this dessert as a way to use up some very ripe apricots. There is an apricot-chocolate cake filled with chocolate mousse, chocolate-goat cheese sauce, and sliced apricot. This dessert sold very well Saturday night.
We've had a little spare time on our hands lately and in a way to amuse ourself Ben made these dice out of parmasean cheese. We grate the cheese into a powder because it melts into things better, and looks better than strings of cheese as a garnish. This powdery cheese tends to be fairly moldable, but weak. To keep the shape Ben glazed the dice with the blow torch to perfetion.
Two ideas came out of this; instead of ice sculptures, how about cheese sculptures? Or, instead of sugar and chocolate show pieces, how about cheese and....crackers for instance?
Ben used a recipie that called for shredded beets, but sub'ed out apricotes. The cake was plesantly light and spongy. He thought it was dry that is how the mousse came about, but I thought the cake was nice on it's own. We also sell of chocolate lava cake that is rather heavy, so I enjoyed the contrast of this light cake.
I've tried to sell grilled flatbreads at the Black River Cafe a few times now, and it just doesn't go over well. We had 3 out of 6 left after Saturdays service so I made this my dinner. Ben took it out of the over so I decided to post it here. The toppings are fresh artichokes, ramps, smashed English peas, roast garlic, and Lake Erie Creamery Carphilie cheese.