May brings a new crop of seasonal fruits and berries to market, making this month the perfect time to sweeten the dessert lineup. Add color, freshness and flavor to the menu with these five recipes.
Photo courtesy of National Watermelon Promotion Board
Rosewater Pavlova with Watermelon Rose Sorbet
To promote sustainability by reducing waste, Pastry Chef Rochelle Cooper juices scraps of watermelon left over from watermelon salad to create a sorbet.
Although this dessert uses traditional tres leches cake as a base, Chef Adam Ross calls it “seis leches” or “six milks” because milk foam, whipped mascarpone cheese and other dairy ingredients complete the cake.
Brian Knutson and his U.S. Olympic Committee foodservice team started working on menus last September. This July, he visits Paris to lay the groundwork.
Summer is right around the corner, and so are several food-centric holidays. From National Donut Day to International Sushi Day, here’s a look at several marketing opportunities in the coming weeks.
