Destination Dish: June Recipe of the Month!
Destination Hotels & Resorts has challenged each of their chefs across the country to take part in The Destination Dish. Each month Destination Hotels & Resorts will select one ingredient; each chef must create a recipe around the chosen ingredient and incorporate it into their respective restaurant's menu that month. The ingredient changes every month, so do the menu items!
June's ingredient is the perfect summer fruit: strawberries! And, T. Cook's contribution? Our new sweet mascarpone and balsamic strawberry napoleon - a striking dessert that (almost) looks as striking as it tastes:
Sweet Mascarpone and Balsamic Strawberry Napolean
Flakey puff pastry layered with house-made strawberry jam, sweetened mascarpone cream and diced fresh strawberries that have been tossed with a balsamic caramel.
- 3 strawberries, stems removed
- 2 cups, granulated sugar
Cut strawberries into quarters, then place in a pot with a little bit of simple syrup. Cook over medium low heat until strawberries are broken down and most of the liquid has evaporated. Then add sugar to desired sweetness. Continue cooking until sugar has completely dissolved and mixture has thickened. Note: the jam will continue to thicken as it cools.
- 3 cups, heavy cream
- 3 tablespoons, granulated sugar
- 1 package, mascarpone cheese (at room temperature)
- ¼ cup, granulated sugar (separate)
- 1 teaspoon, pure vanilla extract
Whip the cream and first quantity of sugar to stiff peak. In a separate bowl, using a rubber spatula, mix mascarpone with the second amount of sugar and vanilla extract. Fold in whipped cream.
- 2 sheets puff pastry dough, pre-made (thawed at room temperature)
Cut puff pastry sheets into 2 ¾ inch squares, bake between two sheet pans at 325 degrees F until golden brown color.
- 1 cup granulated sugar
- 1 cup water
- 1 ¾ cup balsamic vinegar
In a medium saucepan, mix the sugar and the water together and turn the heat to medium. When the mixture begins to boil, turn the heat down slightly and wash the sides of the pan down periodically with a damp pastry brush to inhibit the sugar from crystallization. Bring the mixture to 280 degrees F and turn off the heat. Slowly add the balsamic vinegar and whisk to incorporate. Be careful because the caramel may boil over. Continue mixing until the caramel is completely incorporated. Allow to cool to room temperature.
Make a design on the plate with the balsamic caramel. Place one square of puff pastry off center on the plate. Pipe a thin layer of strawberry jam onto the pastry. Pipe a border of mascarpone cream around the edge of the pastry. Fill in the center with balsamic strawberries. Top with another square of pastry. Place three slices of strawberry across the top and drizzle with more balsamic caramel.