I wish you all had been with me, yesterday, at Melissa’s Produce dessert party, and presentation on produce trends by Melissa’s marketing director Robert Schueller. Celebrated pastry chefs Elyssa Fournier, owner of Mixed Bakery, and my fellow Salvi amigo Brian Menendez, creator of Mascarone Cheesecake conducted a baking demo. The guests included award winners cookbook authors, influential food bloggers and media. Everyone in this group is passionate about food.
I made a Latin Style Trifle. My inspiration were Salvadoran desserts from my cookbook Delicious El Salvador. I generously drizzled small pieces of marquesote with a blood orange juice reduction and dark sweet rum, I layered it with chopped pineapple and mango (cooked until syrupy in sugar, cloves and cinnamon), chocolate ganache, vanilla custard (leche poleada), Chantilly cream and topped it with toasted coconut flakes.
Lunch was provided by Melissa’s Produce. We feasted on Spicy Edamame, DYS’ & Ruby Gold Potato Chips with Truffle Zest, Pan Seared Shishito Peppers with Soy Sauce and Citrus Juice, Ready to Cook Baby Rainbow Carrots, Steamed Butternut Squash, Dragon Fruit and much more. It was fantastic, the kind of event that fills your soul and body with sheer joy.
All these writing about food made me hungry…I am going to make pupusas for lunch, for the curtido I am using Melissa’s Produce Kool Cabbage.
With acclaimed cookbook author and columnist for the Jerusalem Post, Faye Levi, what an honor to know her!