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February 29, 2016

Watermelon Masterpiece

We have a new member in the kitchen, a sous chef who never ceases to amaze me with his talent of turning an average looking fruit into a masterpiece.  He has only been with us for a few weeks and has done a handful of  fruit carvings  and let me say he does a more elaborate and painstaking work among his peers. His impressive creation now graces the dessert table at our famous Sunday brunch.

February 25, 2016

Chocolate Overload Cake

Many children are naturally chocolate lovers. When a guest's son celebrated his sixth birthday at the resort, I made a cake that I thought would best suit this little boy's birthday celebration. I baked a cake loaded with chocolate. It was a hit!

February 21, 2016

Strawberry Jelly Topped With Strawberry Mousse

I ditched the chocolate cream and made this simple strawberry jelly topped with strawberry mousse as an added treat for the resort's guest on Valentine's Day.

February 17, 2016

Strawberry Cheesecake For Valentine's Day Celebration

This is the classic New York baked cheesecake with strawberry coulis topping  and adorned with fresh strawberry. It's not a regular part of our Sunday brunch dessert menu. I wanted  something new and special for our guests on Valentine's Day and this came to mind.

February 8, 2016

Xin Nian Kuai Le (Happy New Year)

With the number of Chinese visitors to Samui growing, hotels and resorts on the island have organized their own festivities to commemorate Chinese New Year.  Since the resort I am working for is best known for its brunch, it offered  Chinese- inspired dishes in honor of the occasion.

And of course the whole  event would not be complete without Chinese-themed desserts. The  chef wanted me to create a treat in a shape of a dragon. That's a big challenge but I said I'd try. I've never done such a complicated dessert.  I turned to Google for ideas and found the strawberry shortcake dragon. I clicked the link and directed me to Pinterest. I am not a registered Pinterest user so I had no chance of knowing the recipe and procedure. As I was looking at the picture, I came up with the idea of using choux pastry dough to make the base.  I needed a curve shape. Choux pastry dough wouldn't have any problem  holding its shape. Problem solved.