A delightful dessert to end the culinary experience.

Pear Caramel Cake

A selection of appetizers served during the reception.

Passed Hors D'oeuvres

Served with burnt honey, candied serrano, and pistachio.

Compressed Plum

Served with smoked squash, red currant jam, charred beet tops, and pickled pepita.

Grilled Tomahawk

Accompanied by tellicherry pepper and molasses charred fig.

Seared Duck

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Preheat the oven

In a large bowl, whisk together the flour, baking powder, and salt.

Mix dry ingredients

In another bowl, cream the softened butter and granulated sugar until light and fluffy.

Cream butter and sugar

Beat in the eggs one at a time, then stir in the vanilla extract.

Add eggs and vanilla

Gradually add the flour mixture to the butter mixture, alternating with the milk, mixing until just combined.

Combine wet and dry ingredients

Gently fold in the diced pears until evenly distributed.

Fold in pears

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the cake

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool

In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color.

Make caramel

Once the sugar has melted, carefully add the butter and stir until melted and combined.

Add butter

Slowly pour in the heavy cream while stirring, then add the sea salt. Continue to cook for another 1-2 minutes until smooth.

Add cream and salt

Remove from heat and let the caramel sauce cool slightly before drizzling over the cake.

Cool sauce

all-purpose flour

granulated sugar

unsalted butter, softened

eggs

baking powder

vanilla extract

milk

ripe pears, peeled and diced

unsalted butter

heavy cream

sea salt

Arrange the cheeses and cured meats on a large cheese board or platter, alternating between the different types for visual appeal.

Fill in the gaps with mixed nuts and olives to add variety and texture.

Place the crackers in a separate bowl or pile them on one side of the board.

For the vegetable platter, cut the carrots, celery, cucumber, and cherry tomatoes into bite-sized pieces and arrange them on a platter.

Serve the hummus in a small bowl in the center of the vegetable platter.

For dips and spreads, arrange the guacamole and spinach dip in small bowls and place them on the table alongside the pita chips.

Cheddar Cheese

Brie Cheese

Prosciutto

Salami

Mixed Nuts

Olives

Crackers

Carrots

Celery

Cherry Tomatoes

Cucumber

Hummus

Guacamole

Spinach Dip

Pita Chips

Slice the plums in half and remove the pits. Place them in a vacuum-seal bag and vacuum-seal until compressed. If you don’t have a vacuum sealer, you can place them in a heavy dish and press down with another dish to compress.

Compress the Plums

In a small saucepan, heat honey over medium heat. Continue to heat until the honey reaches a dark amber color, stirring occasionally to prevent burning. Once darkened, remove from heat and let cool slightly.

Prepare Burnt Honey

In a saucepan, combine sugar and water. Bring to a boil until sugar dissolves. Add sliced serrano peppers and simmer on low for about 10-15 minutes until the peppers become translucent. Remove from syrup and let cool on parchment paper.

Candy the Serrano Peppers

On a serving plate, arrange the compressed plums. Drizzle with burnt honey, sprinkle candied serrano peppers, and finish with chopped pistachios for garnish.

Plate the Dish

Plums

Honey

Serrano peppers

Sugar

Water

Pistachios

Cut the butternut squash in half, remove the seeds, and brush with olive oil. Season with salt and pepper. Place on a grill or in an oven at 400°F (200°C) for about 30-40 minutes until tender and slightly charred.

Prepare the Squash

In a small saucepan, combine apple cider vinegar, honey, and pumpkin seeds. Bring to a simmer and cook for 5 minutes. Remove from heat and let cool.

Pickle the Pepitas

Wash and dry the beet tops. Toss with olive oil, salt, and pepper. Grill or sauté for about 5-7 minutes until wilted and charred slightly.

Prepare the Beet Tops

In a small pot, combine red currants with a bit of honey and cook over medium heat for about 10 minutes until they break down and form a jam-like consistency. Set aside.

Make the Red Currant Jam

Preheat the grill to high heat. Season the tomahawk steak with salt and pepper. Grill for about 4-5 minutes on each side for medium-rare, or longer depending on your preferred doneness. Let rest for 10 minutes before slicing.

Grill the Tomahawk

Slice the tomahawk steak and plate with the smoked squash, charred beet tops, a dollop of red currant jam, and topped with the pickled pepitas.

Serve

Tomahawk steak

Butternut squash

Beet tops

Red currants

Pumpkin seeds

Apple cider vinegar

Olive oil

Salt

Black pepper

Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat. Season both sides with salt and Tellicherry pepper.

Prepare the Duck

In a skillet, heat olive oil over medium-high heat. Place the duck breasts skin-side down in the pan and sear for about 6-8 minutes until the skin is crispy and golden brown.

Sear the Duck

Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare, or until desired doneness. Remove from the skillet and let rest for 5 minutes before slicing.

Finish Cooking

While the duck is resting, prepare the figs. Cut them in half and place them cut-side down in the same skillet used for the duck.

Prepare the Figs

Drizzle the figs with molasses, balsamic vinegar, and honey. Cook for about 3-4 minutes until they are caramelized and charred.