Plum Orange Crostata Recipe IngredientsDough 2 cups AP flour ¾ cup sugar 2 sticks unsalted butter Pinch of salt 1 egg Filling 5-6 plums ¼ cup orange juice ½ cup sugar 3 oranges zested 3 Tbl Cointreau (or other orange liquor) 1tsp lemon juice Pinch of AllspiceInstructionsDough In a large [...]Read more ›
Articles by: Chef Matthew Neele
While in high school, Matthew worked in the kitchen of Chef Jean Pierre of Union League in New Haven Ct USA. In 2008 he went on to study culinary and the arts at ICA in Stellenbosch, South Africa. Here is where he staged, trained, and started to grow in the field working with many of top South African chefs. In returning State side at the end of 2010 he became Pastry chef at Heirloom at the Study at Yale Hotel. Staging at some of the top establishments in the world, at 21 years he feels the need to never stop learning, and indulging in new experience and cultures.
Earl Grey Panna Cotta Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 4 hours, 20 minutes Yield: Serves 6 Ingredients4 cups 3 Tbl 1 cup 2 cream buttermilk sugar earl grey tea bags powder gelatine 2 ½ tsp 1 vanilla podInstructionsIn a large bowl, sponge the gelatin with 2 cups [...]Read more ›
White Peach Salad Rating: 51 Prep Time: 30 minutesTotal Time: 30 minutes Ingredients3‐4 White Peaches 2 cups Arugula 4 Small balls Buffalo Mozzarella 1 loaf Pumpernickel Bread Fresh cracked Pepper Sea salt !Dressing 1/2 cup Olive Oil 5 TBL lemon juice 2 tsp sugar Pinch salt InstructionsFor the dressing, mix [...]Read more ›
Fresh Homemade Ginger Ale Ice Rating: 51 Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 6 hours, 15 minutes Yield: Serves 4-6 This refreshing recipe for Ginger Ale Ice will be a great treat on a hot day, or to serve as a dessert for guests at a party. With [...]Read more ›