Pineapple with Cilantro Cream

10860880_10205902546227613_5551642130226261219_oMy photograph does not do this justice, it really is a lovely plating.  The soft green of the cilantro cream plays nicely with the translucent amber pieces of pineapple.

Pineapple with Cilantro Cream

Total Time = 110 min


1 pineapple, whole

1 vanilla bean, split

2 c sugar

1 c white wine

1 c heavy cream

1 bunch cilantro

4 oz mascarpone, room temp

2 T butter, salted

1/4 c macadamia nuts, fine chop

Equipment: sous vide circulator, vacuum sealer & bags, food processor.


Dissolve 1 cup of sugar in wine over medium heat.

Set aside to cool.

Skin pineapple then core it by cutting a large slab off of each side and then two thin slabs from the remaining sides.

Place 1 cup of sugar and the vanilla bean in a large sauce pan over medium heat until the sugar caramelizes.

Add 1/4 of the wine syrup and the pineapple.

Add the remaining wine syrup and simmer for 5 minutes.

Remove the pineapple, cover and cool in refrigerator.

Stir the syrup until all of the caramel dissolves then pour through a chinois.

Once the pineapple is cool, place it in vacuum bags and divide the syrup evenly.

Place in a sous vide bath at 167 F for 1 hour.

Cool to room temp.

Coarsely chop the cilantro and pulse in a food processor with 1/2 cup of cream until well blended.

Allow to sit for 10 minutes then press through a chinois.

Whip with remaining cream to stiff peak.

Add mascarpone and whip until well combined.

Remove the pineapple from bags and reserving syrup.

Place syrup in a small sauce pot over med-hi heat to around 235 F (softball.)

Remove from heat and add, butter and macadamia nuts.

Cool to room temp.

To Plate, pipe a nest of cilantro cream and spoon the macadamia nut syrup into the middle. Cut the pineapple into 1 inch cubes and arrange around the cream.


Feta & Hazelnut filled Buckwheat Pancakes with Hibiscus Flowers

This was a dish that we 1795266_10205156980308931_8414891045297822680_oserved at the Grains vs Grapes fundraiser for the Majengo Children’s Home (

The buckwheat pancakes are in the medieval polish style and are stuffed with feta, hazelnut and cardamom.  We paired them with Samuel Smith’s, Nut Brown Ale and Standing Stone Vineyard, Gewürztraminer.


Total Time = 30 min

4 eggs
3 egg yolk
1 c cream
1 c sour cream
1/2 t salt
7 T buckwheat flour
5 T spelt flour
hazelnut oil
Feta filling (see below)
preserved hibiscus flowers
chives, fresh

Beat eggs & yolks
Add cream
Add sour cream
Sift flours & salt
Fold into egg mixture
Heat oil in pan
Brown 1/8 c batter
Place 1 T filling & roll into tube
Blend honey with syrup from hibiscus flowers and gently warm
Brush with filled pancakes with warmed honey

Roll teaspoon sized balls of chevre and place in flowers.
Garnish with chive.


6 oz feta
1 c hazelnut, chopped
1/2 t cardamom, ground

Process all ingredients to a coarse texture.