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17 responses to “Dessert, from the Mountain”

  1. la domestique

    I love Paul Bertolli’s book, Cooking by Hand. It’s nice to see you write about dessert. For some chefs, it seems that dessert is an afterthought. When I dine out, it makes me so sad to end a beautiful meal with a crappy dessert. Your Icehouse dessert looks fantastic! Thanks for sharing it.

  2. Rebecca

    Dessert is most definitely not an afterthought for me :).

    Is that a monardella? It’s got the same popcorn-like flowers but different looking leaves to the ones down here…

    And also, I couldn’t agree with you more about using what’s local. Not just going to farmers markets but using what’s under our feet. It’s important. In so many ways.

  3. Desiree

    I live right down the road from Icehouse and Desolation Wilderness. I would be very much interested in knowing all the recipes for this dessert. I was intrigued by your use of Madrone bark, especially since there’s a huge grove of them within walking distance from my house. Needless to say, I already have my modified milk jug for harvesting!

  4. GregK

    Great post Hank.

    I’m curious, would older elderflowers work with a reduced port syrup?

    (I’m rooting for you on your mondo readtrip!)

  5. Paula

    oh they’re currants! at first pass I thought they were those nasty maraschino cherries uhh huh huh huh huh (that’s involuntary shuddering).

    your dessert looks yummy, and the dinner menu sounds pretty awesome, too.

  6. adele

    Mmm. This looks wonderful!

  7. Joshua

    Wow, nice dessert. The Sierras are special, for sure.

  8. Rachel Willen@FoodFix

    I’m in awe of Shaw! I thought I was so “eat local” this week by making three kinds of pestos from stuff from my backyard garden…but you are the real deal! I need to take a foraging class and figure out what I have in my own wooded NJ rural area so I can grow up and be like you! THANKS…love your posts.

  9. Ken albala

    Is that what that stuff is? Pennyroyal. I was hiking up aove Highland Lakes the other day and the aroma was overwhelmingly fresh minty and indescribably appetizing. Ken

  10. Calvin

    Oh, wow! That looks so good…sounds so good. Very inspiring!

  11. MiraUncut

    I too am not a dessert person…but this sounds great! I love fresh colorful light desserts and would love to scoop into this one! Well done.

  12. mikio

    holy cow! “icehouse” as in between placerville and tahoe? I’m very impressed! I live only 20 minutes from there, and am going to try to re-create this dessert with some foraging of my own! thanks!

  13. IF

    Dinkey Creek wilderness was full of Sierra currants this year. During mountain spring time there are tiny plants that look like miniature onions, but smell strongly like garlic. I tried them but somehow the taste didn’t convince me. But I often find minty plants of great smell. Just not sure if I can use them. Tea would be simple. Do you have a recipe for collecting a set of plants to get a nice Sierra herbal tea? I assume currant leaves could be used if they are any similar to European.

  14. story

    Love the photos on this post, Hank. Currants are some of the most underrated fruit — thanks for showing them off with your Icehouse creation.

  15. Stef

    Wow. That’s just stunning, both visually and conceptually.

  16. frankie

    I used to work for Paul Bertolli. He’s a magnificent mind, and a lovely man. It still stands as one of the most wonderful times of my life, in his kitchen. Although, we cannot discount Paul Canales, who was at the helm during the writing of the book along with Bertolli. The two of those guys together in the kitchen…you have a serious force to be reckoned with. It does not surprise me that his book is an inspiration to you. They both remain an incredibly strong inspiration to me, even though I am no longer cooking professionally.

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