A fruit tart for all seasons
Q: I had lunch at Steak 954 in the W Hotel in Fort Lauderdale. The lunch was great, but the best part was the dessert, the rustic pear tart with brown butter streusel and Saigon cinnamon ice cream. It was truly amazing, and I would go back again just for that. It took a little long to make because each one is individually prepared, but it was definitely worth the wait ... If you would be able to obtain the recipe for this wonderful dessert, I would be eternally grateful. — William Bucknam, Wellington
A: Hats off to Peter Ortino, director of operations at Steak 954 (inside the W Fort Lauderdale, 401 N. Fort Lauderdale Beach Blvd., Fort Lauderdale, 954-414-8333, steak954.com), for connecting me with pastry chef Sarah Magoon.
Magoon has said she gained a love for desserts from her mother. After graduating from the Institute of Culinary Education in New York, Magoon moved to South Florida and worked in the kitchens of chefs Mark Militello and Allen Susser before landing at Steak 954. A big thank you, chef, for taking the time to reply to William’s request.
Here’s the bad with the good: Magoon no longer offers the rustic pear tart on the menu. It’s a seasonal item that was replaced by a cherry tart. As Magoon pointed out, “The recipe is very versatile, and the fruit is interchangeable. The pear was almost the same recipe. It just had a teaspoon of cinnamon and Riesling instead of Cherry Heering. At the restaurant, the pear tart was served with Saigon cinnamon ice cream that was made with Saigon cinnamon chips. I don’t think I have ever seen them around here retail. Now I serve the cherry tart with sour cream ice cream.”
So, William, you can try the cherry out this summer and think about pears come fall.
Q: I have several Crock-Pot recipes that call for a packet of gravy mix. This adds extra cost to my meal plans, which really can hurt the budget when feeding a big family. I was wondering if you can make this mix at home. Do you have such a recipe? Any help you can give would be appreciated. — Linda Turner, Margate
A: I had to poke around a bit for this one. When I make a gravy, I typically use the pan drippings from the meat or poultry that I’ve cooked as a starting point. I found Claire’s tip of the week: Ceil Bulmahn of Delray Beach asked: “Can you tell me where I might find heirloom tomatoes?”
In the past few years, heirloom tomatoes have become more popular and, as a result, more readily available. You’ll have better luck finding them at natural and organic grocers than conventional stores. But your freshest and best bet is always to search them out at local farmer markets. Before you venture out, check out floridafoodandfarm.com, or pick up the free quarterly publication that launched in January. Florida Food and Farm focuses on connecting the state’s farmers, food producers and local markets to consumers. Look for copies in select Broward and Palm Beach County Publix, Publix Greenwise and Whole Foods Market locations.
this recipe online that should work well with slow cookers. Depending on what you’re cooking, use beef, chicken or vegetable bouillon. Chances are you already have a few, if not all, these ingredients in your spice cabinet.