Raspberry and Pink Peppercorn Macarons

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These little gems were actually a project I did for school. It was a simple project, just scale down an existing cookie recipe to yield a certain number of overall cookies. It wasn't really an exercise in creativity, but I decided to get a little creative anyways. As soon as Chef told us about the project, the idea for raspberry and pink peppercorn macarons immediately came to mind. I was inspired by a dessert I made a little while back - the raspberry and pink peppercorn mousse. I loved the contrasting flavours of the raspberry and the peppercorns, as well as the slightly spicy kick from the peppercorns. And so, I set about making the mousse into macarons.
Posted by : Megan Voigt
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Peach Vanilla Jam

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Before I started pastry school, I only had one fear of what it was going to be like. I feared that we would bake sometime incredibly easy, like muffins or cookies, something I have done dozens and dozens of times. And I was afraid that for some strange freak reason, I would completely mess up. I would be completely embarrassed and have to explain to everyone that I did actually know how to make that simple thing, just not today. 

That happened.
Posted by : Megan Voigt
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Raspberry and Pink Peppercorn Mousse

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The days seem to by flying by now. Isn't that how it always is when you're having fun? And I certainly am having fun, but I'm also crazy busy. I went from having most of my afternoons free to do whatever I wanted, to now having about two afternoons to do everything I need to do. Welcome to the adult world, I guess?
Posted by : Megan Voigt
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Strawberry Lemon Sorbet

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This sorbet is crazy refreshing in so many ways. First, the taste! Oh man. So strawberry-y with a bit of lemon in there to wake you up a bit. The colour! Yes, that's the real colour of it, no food colouring or photoshopping in there, guys. It really is bright red. And, of course, it's cold! What else could you want from a summertime dessert? 
Posted by : Megan Voigt
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S'more Tart

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To me, s'mores mean summer. You can never have a s'more in the winter because no one wants to sit outside in the snow, roasting marshmallows, but that's what makes them such a special treat in the summer. This tart, however, requires no fire (unless you have a brûlée torch) and can be made whenever! It definitely tastes like a s'more, just a little different.
Posted by : Megan Voigt
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Vanilla Panna Cotta with Cherry, Balsamic, and Rosemary Compote

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In a tiny little town called Monticchiello, outside of Montepulciano, I had one of the best desserts I have ever had. Ever. And I know my way around a few desserts. It was a vanilla bean panna cotta with a blackcurrant sauce. The panna cotta was unlike any other I've ever had - it was so creamy and luscious, without the rubbery texture you sometimes get with panna cotta. The blackcurrant sauce was sweet, yet a little bit tart, which added a perfect balance to the creamy vanilla. 
Posted by : Megan Voigt
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