Can't Take Mom to Dinner?
Scottsdale’s Renowned Pastry Chef Shares a Recipe that
will “Sweeten” the Day!
Executive Pastry Chef, Jonathan Spahr from Estate House
shares a dessert recipe for Strawberry Rhubarb Strudel
with House-made Buttermilk Ice Cream.
SCOTTSDALE, Ariz.(2010) – Mother’s Day is a special time to
treat mom to an elaborate brunch or dinner. But, there
is also an alternative for those that want to try
something new. Jonathan Spahr, the famed Executive
Pastry Chef at Estate House, shares one of his favorite
dessert recipes that is not only perfect for the spring
season, but also easy enough that it will make even the
most finicky mother impressed!
Strawberry Rhubarb Strudel with House-made Buttermilk
Ice Cream
Jonathan Spahr-Pastry Chef Estate House
INGREDIENTS
(for the strudel)
1 cup of fresh strawberries (Large, diced)
2/3 cup of fresh rhubarb (Large, diced)
1 cup of granulated sugar
1 cup of brown sugar
2 star anise
1 bay leaf
Black pepper to taste
6 -12x17 sheets of Filo dough, thawed
8 oz melted butter
½ cup of granulated sugar for dusting
¼ cup of powdered sugar for dusting
(for the buttermilk ice cream)
14 egg yolks
1 lb. of granulated sugar
1 cup powdered milk
1 quart milk
3 cups buttermilk
1 cup heavy cream
PREPARATION:
(for the strudel)
1) Pre-heat oven to 400 degrees.
2) Combine first set of ingredients in a sauce pan and
bring to a boil.
3) Continue simmering until a thick sauce is achieved.
4) Cool to room temperature.
5) Lay one filo sheet flat on plastic wrap and brush
with butter.
6) Then, sprinkle a light layer of sugar over butter .
7) Place another sheet of filo on top and repeat with
the remaining pastry.
8) Cut the sheets in half lengthwise.
9) Place marmalade in a piping bag and pipe a long bead
1 ½” thick, down the length of the pastry.
10) Repeat with the other half .
11) Roll the strudels up tight, using the plastic wrap
underneath to help roll it up.
12) Place on a baking sheet with parchment paper.
13) Brush with butter and dust with sugar, bake to a
uniform golden color, 10-15 minutes.
(For the buttermilk ice cream)
1) Combine milk, 8 oz of sugar,powdered milk in a sauce
pan, bring to a simmer stirring frequently.
2) Combine remaining 8 oz of sugar and yolks in a large
bowl and whisk together.
3) Slowly pour in hot milk while whisking.
4) Return to sauce pan and cook over low heat. Stir
constantly with a rubber spatula.
5) When custard arrives to a thick cream consistency
remove from heat and place in an ice bath, careful not
to scramble eggs. If it occurs blend custard smooth.
6) Cool on the ice bath for 10 minutes then add cold
buttermilk and cream.
7) Pour custard in an ice cream maker and freeze.
Serve immediately with warm strudel. Or freeze ice cream
overnight for a firmer ice cream.
ABOUT ESTATE HOUSE
Estate House is a multi-level lunch and dinner house
featuring delightfully inventive American Contemporary
by the expert hands of Executive Chef Gio Osso. The main
dining room is warmly inviting with a relaxed ambiance
derived from the juxtaposition of European countryside
comfort and polished, stylized features. For pre-or post
dinner libations, Upstairs at Estate House is situated
on the third floor. Blending the sophistication of a
glamorous, uptown city lounge with the comfort of a
well-appointed living room, guests enjoy live
entertainment and a distinctive seasonal lounge menu.
Estate House is open Sunday-Thursday from 5pm-10 pm and
Friday/Sat. 5pm -11pm. Upstairs hours: Wednesday –
Saturday 5:00 pm – 1:00 am
Lunch hours are 11:30 am-2:00 p.m. daily (except Sunday)
Estate House is located at 7134 E. Stetson Drive Suite
200 Scottsdale, AZ 85251. For more information call
480-970-4099 or visit the website at
www.estatehouseaz.com.
|
|
