When I was in culinary school the students were divided into two groups Culinary and Baking. In order to earn a degree you were required to pass classes in both areas, however you could always tell within minutes of talking to another student what area they preferred. The precision of baking and not knowing the outcome of your efforts until it comes out of the oven, or the lassie fair method of not knowing what ingredients you would be using and tasting as you go.
Fresh Berry Mini-Shortcakes
This recipe is from my favorite job, before starting MESA Sostenible, teaching cooking lessons at Cook's of Crocus Hill in Minneapolis, Minnesota. Homemade biscuits crusted with sugar, topped with macerated fresh berries. Growing berries is a challenge in Central America, I miss them a lot! For those of you in the north however, I highly recommend this tribute to my former employer!
Rustic Fruit Tarts
These rustic desserts are perfect for show casing not only berries, but any type of fresh fruit you can harvest from your own garden, or from your local farmer's market. Truly are farm to table delight! Serve warm, with a dollop of freshly made cinnamon whipped cream, and your guests will be asking for more.
Mango Sorbet with Coconut Cream
I love making sorbet! It couldn't be easier, and the flavor options are endless. Regardless of what part of the world you live in, there is something that grows near you that you can make into sorbet. You don't need an ice cream machine, but it does give it a lovely smooth consistency if you do. In this recipe I used canned coconut cream, because it is readily available most anywhere in the world. If you are in a place where you can make it yourself, lucky you!