The Sunday Harvest Menu

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There are only a handful of Sundays left this season for our Sunday Harvest Menu at the restaurant!

Since early June, the Restaurant Kelly Liken kitchen crew shops at the Vail Farmer’s Market every Sunday and then creates an entirely new menu just for that evening, showcasing all of the beautiful produce we were able to purchase that day.

Sometimes it can be a little challenging to create a new dish in a matter of hours, but it’s a great creative outlet and a chance to try out new ideas. I always try to retain the integrity of whatever fruit or vegetable I’m baking with so that it’s fresh-picked flavor still stands out.

I am always so impressed by the savory items the rest of the staff creates for the menu. Their dishes inspire me to elevate my desserts to match their level.

Living in Rocky Mountain high country certainly alters the availability and growing season of produce. Back in Indiana, rhubarb was only available in early Spring. Out here, we’ve seen it at the market through July. Currently, peaches, nectarines, plums, and other stone fruits from Palisade have been abundant and gorgeous.  When you have beautiful ingredients to begin with, it doesn’t take a lot of effort to make a great-tasting dish!

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Here are some of this summer’s recent Sunday Harvest Menu desserts:

Chocolate-Almond Brown Butter Cake (Financiers) with Wine-Soaked Cherries and Soured Whipped Cream

Sable Breton Tartlets with Rhubarb Curd, Vanilla Mousseline, and Strawberry-Rhubarb Salad

Lavender Cream Shortcakes with Peaches, Honey Cream, Peach Syrup, and Lavender flowers.

Chocolate Dacquoise filled with Macerated-Strawberries, and topped with disks of bruleed Chocolate Chiboust

Cinnamon-Sugar Cake Doughnuts, Blackberry Dipping Sauce, and mini Peach Milkshake Shooter

Zucchini Cakes with Sweetened Cream Cheese and Caramelized Walnuts

Yellow Butter Cake, Grilled Peaches marinated in white wine and brandy, and Mascarpone Cream

Mini Peach Fried Pies, Peach Caramel reduction, and Butter-Pecan Ice Cream

Peach Tiramisu- Ladyfinger circles, Vanilla-Scented Mascarpone-Ricotta Cream, Amaretto Soaking Syrup, Spiced Peach Puree, Fresh Peaches, and Whipped Cream layered in canning jars with Nasturtium blossoms

Warm Peach Crumble Tartlets, Almond Streusel, Peach Coulis, and Cinnamon-Infused Ice Cream

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