Sorbet and Mardi Gras

Today, I went to work and made my apple sorbet for Tariq, the Executive Pastry Chef. He told me to come up with some flavors for the new menu. I put apple sorbet as an idea. You may have read a while back that I made it for my high school chef for the charity dinner party he was catering for. Tariq told me the only problem was that it comes out grainy. I told him I could make one that is not grainy. So, he told me go ahead. I went to work to make it and let him try it. He liked the texture but said it was a bit sweet, so he told me to add a little salt, and a little more glucose. Glucose lets the sorbet stay soft while in the freezer, and helped it melt a tad. His helpful critique made the sorbet 10 times better. He thought I had a very good apple sorbet. Even my Grandparents and Aunt loved it.

The other night I went to go see three parades with my Aunt. I saw Knights of Babylon, Knights of Chaos, and Krewe of Muses. It was the first time in years I had been to a Mardi Gras parade and I had a blast.

Saturday - Volunteer work

Today I volunteered to work a dinner as a server. I worked for a Chef David Ross from Le Cordon Bleu who was also my Chef Instructor in high school. It was a fun time. This was a dinner for eight people at a private house (a very nice house at that). The home owners had bid on this dinner at an charity auction for the North Gwinnett High School Foundation. The chef brought the food and cooked for the people and their guest.
On Friday night I made Apple Sorbet that came out fabulous. I made this with a combination of Granny Smith and Golden Delicious Apples. This time I strained it and the texture was exactly right. This was my second effort and it was perfect. I brought this so the Chef could serve it as an intermezzo between courses. The Chef and his wife loved it so I was happy. It was served in an ice carved martini glass. Unfortunately I forgot to take pictures.
Above is a picture of the Apple Sorbet (the two scoops on the left) and a Pineapple-Mango Sorbet (the two scoops on the right). I made the Pineapple-Mango Sorbet on Sunday, but I added the picture to today's post. The Pineapple-Mango came out very good.
Here is a video, from a local news channel, covering the dinner.
http://www.myfoxatlanta.com/dpp/good_day_atl/good_day_xtra/FOX-5%27s-Tom-Haynes-a-Chef-051410

Saturday Baking

Today I made an Apple Sorbet. I used green Granny Smith and yellow Golden Delicious apples. I thought it tasted very good. I think next time I would puree it a little more or maybe tried straining it to get a smoother texture. But it still tasted good.

I made a Red Velvet Cake and made a Cream Cheese Icing for it. The cake came out very moist and tasted the great. The icing was terrific. Oops! I forgot to take a picture of the cake after I iced it and before I realized I didn't have another picture, we had eaten it all.