Applewood Inn & Restaurant

Guerneville, California

Specialty Recipe

Brioche and Strawberry Cake with Black Pepper and Rhubarb Sorbet

Ingredients for cakes

3 cups AP flour

7 Tablespoons sugar

4 teaspoons yeast

1-1/2 teaspoons salt

several grinds of fresh black pepper

zest of 1 large orange, grated

6 ounces butter, cold and cut into 1/2 inch dice

4 large eggs

2 ounces whole milk

2 teaspoons vanilla extract

1. In bowl of food processor, pulse flour, sugar, yeast, orange zest, salt & pepper together to blend.

2. Pulse in butter until coarse meal.

3. Whisk eggs, milk and vanilla together, then pulse into remaining ingredients. Dough will be sticky.

4. With greased fingers, divide the dough equally between the tart mold bottoms.

5. Cover and rise in a warm place until doubled, about 1-1/2 hours.

Ingredients for filling

2 pints strawberries, stem end cut off level

1/2 cup sugar

3 Tablespoons Grand Marnier

1. While brioche is rising, macerate strawberries in sugar and Grand Marnier. Reserve 10 whole strawberries for the center; slice the remaining in half lengthwise. Preheat oven to 375.

2. Arrange whole strawberry in center of tart, followed by the halves in concentric circles, leaving a 1/2 in brioche border. Sprinkle cake with additional sugar and bake for about 30 minutes.

Ingredients for the sorbet:

1 pound rhubarb, stems trimmed and cut into 1 inch pieces

1/4 cup water

2 cups simple syrup

juice of 2 lemons

1. Combine rhubarb and water in a small saucepan. Bring to a simmer, cover and cook until rhubarb is tender, about 5 minutes.

2. Purée in blender with simple syrup until smooth. Strain if necessary.

3. Adjust flavor with more simple syrup and the lemon juice.

4. Chill and churn.

Yield: Ten - 4" fluted tart shells, greased

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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