Taj Update: Winter Cafe Desserts!

We just recently came out with a new winter dessert menu for the Taj Boston Cafe! Here’s what’s available for the upcoming weeks!

799Boston Cream Pie: vanilla anglais, citrus segments, chocolate garnish

800Hazelnut Pane de Gene: Taj honey bavarian mousse, chocolate garnish, pistachio ice cream, chocolate sauce

797Meyer Lemon Panna Cotta: chambord gelee, poppyseed cake, meringue crumble, mandarin orange sorbet

798Grand Marnier Daquoise: Hazelnut daquoise cake and Grand Marnier mousse wrapped in chocolate served with an orange Grand Marnier sauce.

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Peanut Butter Banana Torte (top left): peanut croquant, peanut butter powder, and chocolate sauce

Spiced Maple Cheesecake (3rd row from the top, left): walnut crust, brown butter powder, cocoa nib tuile, orange sauce

Masala Tea Creme Brulee (3rd row from the top, right): served with fruit and poundcake

Chocolate Fondue (bottom): served with assorted fruits, cakes and candies for dipping

Wipe that drool off your face and stop by to try it for yourself! Check back on Tuesday and enjoy your weekend ahead!

 

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Taj Boston Update!

This past holiday season has been totally crazy at work but I feel like I’ve really been making progress in my career! As much as I loved my job as a baker at Flour, I wasn’t sure where I could go from there. I needed to¬† learn more, faster and I found that opportunity at the Taj! I started my employment as the swing shifter which means I was slowly being trained to cover any shift needed.

In a previous post (check it out HERE), I spoke a little bit about what the PM banquet shift was like! We prep for evening events like weddings or receptions and gatherings! It could be served banquet style where guests go up to a display and pick what they’d like to eat or even make it more formal and each guest receives a plated dessert. I alternate the PM shift with the AM shift where I prep plated desserts for the cafe and bake morning pastries for the in room dining guests (aka room service) or front desk.

While one of my co-workers is on a three week vacation, I’ve taken over a new shift! I’ve been spending my time learning how to execute high tea! Every weekend, we have multiple seatings of a formal high tea service. As the last part of their meal, each group would receive a little stand of pastries! We change that menu seasonally and I was able to help implement during its first week!

Included on the tea stand for the winter menu is: pistachio macaroons, chocolate roulade, vanilla pommegranate panna cotta, passion fruit ganache tart, blood orange pate de fruit, spiced cookies and maple walnut and cocoa scones served with orange curd and devonshire cream! While I didn’t come up with the menu items, I was able to help imagine their presentations and really try step up our tea game!

An old chef of mine from school used to work at the Taj and she came to visit the hotel one night. She laughed as she told me that a display dummy cake in the lobby was one she made back in 2010! I brought this to my current chefs attention and he’s going to let me design a new cake for the display! I’m really looking forward to expanding my skill set and adding something new to my portfolio.

Lastly, we have a new dessert menu coming up for the cafe that we’re currently testing recipes for! My dessert is a Meyer Lemon Panna Cotta with a Chambord Gelee, poppyseed cake, meringue crumble and mandarin orange sorbet! I’m looking forward to putting the finishing touches on the recipes and seeing it in action.

While I don’t have any pictures yet, I’ll be sure to post them in the upcoming weeks! I feel super lucky that I’m being exposed to so many facets of the industry at this job and I can’t wait to see what’s coming up next!

I hope everyone enjoys their weekend! Be sure to check back next week- I have a couple fun posts coming up! Thanks for reading!

 

Caramel Corn!

HAPPY FALL, FRIENDS!

It’s officially my absolute favorite season!! It’s time for basic white girls squealing in delight over pumpkin flavored things and UGG boots. Thankfully, those are two things that I hate but EVERYTHING ELSE about fall makes me so excited. Boots, scarves, cozy sweaters, cute hats, crisp air, pretty leaves, pumpkin and apple picking,fall festivals, football games, a sense of community, etc etc etc. I could go on for days.

But the MOST exciting part revolves around food, of course. Who would I be if I didn’t relate everything to food??

I learned this caramel corn recipe from the Taj and it’s so freaking good and easy to make! Its the perfect match of sweet and crunchy for the fall and just in time for Halloween. Enjoy!!

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Yield: 5 quarts popcorn

1c butter
2 c brown sugar
1/2 c corn syrup
1 t salt
1/2 t baking soda
1 t vanilla extract
5 quarts popped popcorn

  1. Preheat your oven to 250 degrees.
  2. Begin by popping your popcorn kernals on the stove in a large pot with a couple tablespoons of canola oil. Keep the pot covered with a lid or a large piece of aluminum foil. As the oil starts to get hot, begin shifting the pan back and forth to agitate the kernals and keep them from burning.
  3. In a sauce pot, melt the butter. Stir in both sugars, corn syrup and salt and bring to a boil
  4. Stop stirring once the mixture is boiling, and let it go for 2-3 minutes.
  5. Take the mixture off the heat and quickly stir in baking soda and vanilla extract.
  6. Immediately pour the mixture over the popcorn and quickly fold together coating all the kernals.
  7. Spread the popcorn on parchment and oiled sheet pans and bake for 60 minutes. Check and stir the popcorn every 20 minutes.
  8. Let cool, break into pieces and eat away!

679Let me know what you guys think! I’m definitely keeping this recipe in my back pocket. On Tuesday, I’m divulging some more of my secret Boston finds! I love this city! Thanks for reading- hope you all have a great weekend!