Dessert

Eat This Now: Sweet Board at Sixty Vines

 The Plano restaurant offers a sugary twist on a classic.

“Meat and cheese boards allow for a self-driven wine-pairing experience,” says Sarah Lewis, pastry chef at Sixty Vines, the wine-centric restaurant that opened in Plano in the fall. “So why couldn’t the same experience be mimicked with sweeter fare?” To that end, her Sweet Board features a variety of elevated twists on classic treats (along with goodies like jam from Dallas’ JJ&B and cheese from Cowgirl Creamery in Petaluma, California). For example: Lewis’ sea salt shortbread cookies with bittersweet chocolate ganache evoke Pepperidge Farm Milano cookies, while the spongy matcha financier cake paired with mascarpone whipped cream is what Twinkies dream of becoming when they grow up.

1. Sea Salt Shortbread Cookies

Butter is beat until fluffy, then sugar and egg yolks are slowly added. Once combined, flour, baking powder, and sea salt are mixed in. The dough is rolled thin between two pieces of parchment paper and frozen for 15 minutes before being cut into rounds and baked until golden.

2. Matcha Financier Cake

This take on the traditional tea cake is made with almond flour from Rungis Cedex in France and flavored with not-so-traditional matcha powder.

3. Lavender Honey Caramel

Lighter than classic caramel, this sticky confection is a combination of honey from Round Rock Honey, heavy cream, and butter. French lavender is added at the end of the cooking process for 10 minutes, then strained out, leaving just a hint of floral essence.

4. Fruit Leather

Made from seasonal (and locally sourced, when possible) fruit and sugar. It is puréed and cooked down, then thinly spread on a Silpat mat and baked until leathery.

5. Candied Walnuts

Walnuts from Texas Pecan Company are roasted with egg whites, sugar, and salt.

6. Mascarpone Whipped Cream

Chantilly cream is given a boost with the added body and smoothness of mascarpone cheese.

Comments