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 | Fall is in the air, bringing with it nostalgic memories surrounding iconic flavors. For your next event, consider serving your guests a dessert full of these seasonal flavors. Pastry Chef Megan Ketover, CEPC, with the Orchids at Palm Court, shares her mascarpone sabayon mousse, with hazelnut financier, butternut squash ice cream, ginger-poached honeycrisp apples, candied currants, and truffled hazelnuts. |
“This dessert is very light in texture and melts in your mouth,” said Ketover. “Butternut squash is a flavor that I love to use in the fall, it lends itself well to sweet or savory applications. The ice cream is very rich and has flavors of vanilla bean and brown sugar. The flavor is familiar to most people as it is very similar to pumpkin (another popular fall dessert), but I like that butternut squash has a little more delicate or refined flavor.”
According to Ketover, they try to incorporate seasonal flavors and local products as much as possible, “We do that through the honeycrisp apples (that we get in from a great fruit farm in Michigan), and the addition of kumquats that we preserved when they were in season.”
Ketover suggests this dessert as a nice ending to a fall meal, or following an entrée of venison or shortribs. “It is just the right amount of sweet to be refreshing, said Ketover. “Most fall desserts have a lot of spices like cinnamon and nutmeg. I like that this dessert uses different layers of other ‘warming’ flavors like brown butter, hints of caramels, and hazelnut.”
Megan Ketover incorporates her passion for the science and art of baking through the desserts, breads, candies, and pastries she creates for the French-inspired restaurant.
In 2009, she won the American Culinary Federation’s Pastry Chef of the Year for the Northeast Region and she took on the Food Network’s “Challenge.” She appeared in Bravo’s second season of “Top Chef: Just Desserts” in 2011.
According to Ketover, they try to incorporate seasonal flavors and local products as much as possible, “We do that through the honeycrisp apples (that we get in from a great fruit farm in Michigan), and the addition of kumquats that we preserved when they were in season.”
Ketover suggests this dessert as a nice ending to a fall meal, or following an entrée of venison or shortribs. “It is just the right amount of sweet to be refreshing, said Ketover. “Most fall desserts have a lot of spices like cinnamon and nutmeg. I like that this dessert uses different layers of other ‘warming’ flavors like brown butter, hints of caramels, and hazelnut.”
Megan Ketover incorporates her passion for the science and art of baking through the desserts, breads, candies, and pastries she creates for the French-inspired restaurant.
In 2009, she won the American Culinary Federation’s Pastry Chef of the Year for the Northeast Region and she took on the Food Network’s “Challenge.” She appeared in Bravo’s second season of “Top Chef: Just Desserts” in 2011.
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