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Corn Custard
Choux Pastry Maple Leaves
Meringue Mushrooms
Compote of Woodland Fruit
OTHER COMPONENTS
Maple-leaf Tuilles (see Kauai Fruit
Terrine with Lime Sauce)
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.
Choux Pastry Maple Leaves
Meringue Mushrooms
Compote of Woodland Fruit
OTHER COMPONENTS
Maple-leaf Tuilles (see Kauai Fruit
Terrine with Lime Sauce)
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.
