Indian Corn Custard with Compote
Choux Pastry Maple Leaves
Compote of Woodland Fruit
Maple-leaf Tuilles (see Kauai Fruit
Terrine with Lime Sauce)
Instructions:TO SERVE Unmold custards; trim edges as needed. Center custards inside maple-leaf choux. Heat reserved maple sauce. Strain; pour over and around custards. Garnish with meringue mushrooms, fruit compote and maple-leaf tuilles. NOTES Season: Fall, Winter Food cost: Moderate History: Menu features a medley of traditional American foods.
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