View allAll Photos Tagged dessert
I was disappointed that the chef served premade bites instead of taking the time to make a dessert from scratch.
Feast on the Farm
www.stewardshippartners.org/fotf/
"2017 – William Belickis is founder of the exciting, experimental Mistral Kitchen. Born & raised in New York City, Belickis grew up around some of the most diverse food in the world. His first glimpse of the Great Northwest left him awestruck; he found its clean, cool beauty inspiring & soon returned to explore San Francisco, British Columbia, and everywhere in between. After making the move to Seattle, he was a chef Fuller’s & Salish Lodge. In 2000, he opened his own restraunt, Mistral in Belltown. Mistral closed its doors in 2008 so Chef Belickis could work on plans for a new, more accessible & experimental restaurant: Mistral Kitchen."
Full Circle Farm
31904 NE 8th Street
Carnation, WA 98014
super fresh.. crackly-crispy on the outside, soft and pillowy on the inside.
Jin Patisserie
Venice, CA
“Cake? Yes, please!”
This Middie Blythe is Yellow Marshmallow, posing for the theme “Dessert” in the Blythe a Day group on Flickr. The background is scrapbooking paper.
Sorry for doing these themes out of order this month, and skipping some…I just don’t know what’s going on with me!
The cakes are flavored with saffron, rose, cardamom, and raspberry jam. They're rolled in rosewater marzipan. The ends are dipped in candy melts and sprinkled with pistachio.
A Swedish sweet with Middle Eastern flavors.
Walnut cake (no flour) with chocolate-mascarpone cream filling and caramel cashew cheesecake made for my husband's and daughter's birthdays - for twelve persons.
Liszt nélküli diótorta mascarponés csokikrémmel és karamellás-kesudiós sajttorta