A sweet June wedding cake with sugar paste apple blossoms and ivory fondant. The filling was classic vanilla cake with chocolate fudge and vanilla buttercream. I made and delivered it to Millbrook, NY yesterday.
A Spring birthday lemon yogurt cake with passion fruit cream, strawberry cream, fresh Hudson Valley strawberries and espresso buttercream. This is topped with roses, pansies, wild honeysuckle and variegated grasses.
These are Dryad’s Saddle also known as Pheasant’s back mushroom and Polyporus squamosus. It is a edible shelf mushroom found in the Spring. It is best sliced thin and cooked slow with non other than bacon fat or duck fat. A great friend brought them over for me before we went Morel hunting!
A spring dish of ricotta agnolotti filled with house made ricotta and pea purée, served with sautéed morels, peas and a broth made from ramp tops and the whey reserved from making the ricotta…from The Pines in Brooklyn. OMG, I need to eat this!!