ricotta cheesecake - pg 25 Pier del Sol is an annual ... · PDF fileMiguel Cruz + Henri Abergel 39 Mistral red ... Annie Miler 87 Clementine chocolate cupcakes with vanilla buttercream

lobster salad with citrus vinaigrette - pg 38

ricotta cheesecake - pg 25

Special Olympics Southern California | 1600 Forbes Way, Ste. 200 | Long Beach, CA | 90810 | 562.502.1100 | www.sosc.org

seared duck breast with black cherries- pg 93

Cuisine del Sol is a collection of recipes and stories from greater LA’s best and most celebrated

chefs and restaurants who have participated in the Pier del Sol event supporting Special Olympics

Southern California (SOSC).

Pier del Sol is an annual family fun event on the Santa Monica Pier and Pacific Park. Guests

enjoy unlimited rides and games, an outdoor VIP brunch, music and entertainment, arts and

crafts, a silent auction, and so much more! The event was started 20 years ago by Maria Shriver,

Anita Green, and Leo and Ivy Chu, with a vision to fundraise for the athletes of SOSC in a relaxed

atmosphere. Pier del Sol remains the same 20 years later: food, fun, and sun on the pier!

Special Olympics Southern California enriches the lives of more than 26,000 athletes with

intellectual disabilities and their communities through high-quality, year-round competition

and training opportunities in an inclusive culture that stresses athletic excellence, rewards

determination, emphasizes health, promotes acceptance, and celebrates personal achievement.

“I promise you this, you will be inspired by the athletes, you will be moved by the athletes, and when

you attend Pier del Sol and support Special Olympics, you will have a warm and positive feeling.”

- Athlete and Global Messenger, Marco Martinez

Pier del Sol is the largest fundraising event for Special Olympics Southern California, involving some of the best and most celebrated chefs and restaurants in the greater LA area. Their support contributes to the success of the Pier del Sol event, and the Cuisine del Sol cookbook is a way to celebrate them, the history of Pier del Sol, and the 20 years of providing food, fun, and sun on the pier for the entire family.

Cuisine del Sol is dedicated to all of the athletes of Special Olympics Southern California. You demonstrate courage, joy, determination, and strength on a daily basis on and off the playing field. You inspire people to open their hearts and minds to anyone with different abilities, while bringing together communities to unite and support one another. Special Olympics may change your lives, but you also change the lives of those around you.

Proceeds from Cuisine del Sol benefit the athletes of Special Olympics Southern California.

dedication

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s Sponsor Credits 1Foreword from Maria Shriver 2Introduction from Anita Green 3Introduction from Leo and Ivy Chu 4 Acknowledgments and Gratitude 5Special Olympics Southern California 7Santa Monica Pier 9Pacific Park 11

funnel cake cupcakes

1997 + 1998 Pier del Sol 15

Gino Angelini 16Angelini Osteria risotto with white truffles

1999 Pier del Sol 19

Bradley Ceynowa 20Pizza Anticawarm brussels sprouts saladricotta cheesecake

Michael Cimarusti 23 Providence + Connie and Ted's

wild alaskan halibut with burdock and shiso

Josiah Citrin 27Mélisse + Charcoal Venicecabbage baked in embers with yogurt, sumac, and lemon zest


Brendan Collins 32Birch grilled spring asparagus with fried duck egg


Collin Crannell 36The Lobsterlobster salad with citrus vinaigrette

Miguel Cruz + Henri Abergel 39Mistral red wine braised prime beef short ribs


Tanino Drago 44Tanino Ristorante artichoke salad pumpkin sage lasagna


Tony Esnault 48Spring + Church and Statekefir panna cotta with strawberry and basil

Tom Fraker 51 Melissa’s Produce Company watermelon radish tacosfall harvest salad with sparkling cider vinaigrette


Stephanie Franz 56The Strand Houseblueberry buckle coffee cake with cardamom sauce


Neal Fraser 60Redbird + BLD + Fritzi Dogredbird posole


Peter Garland 64Porta Viaorganic kale and quinoa salad

Alain Giraud 67Maison Giraudmaine scallops with leek fondue and pistachio sauce

Della Gossett 71Spago Beverly Hills vanilla bean kulfi


Phil Kastel 76Daily Grillaunt ronda’s monkey bread gazpacho soup


Josette LeBlond 80Normandie Bakerycrème brûleé


David LeFevre 84Manhattan Beach Post + Fishing with Dynamitetruffle honey laced fried chicken

Annie Miler 87Clementinechocolate cupcakes with vanilla buttercream icing


Andreas Nieto & Joseph Mills 92Westin Bonaventurecast iron seared duck breast with black cherries

Gerardo Ochoa 95El Cholo green corn tamales

Richard Pink 99PINK’s Famous Hot Dogs pink’s poli-bacon burrito dog


Olivier Rousselle 104Luxe Hotelbasil roasted rack of lamb with caponata and lamb jus


Max Stefanelli 108Terroni Restaurantcapunti al ragu di agnello / lamb ragu pasta


Yoya Takahashi 112Hamasakublack cod and edamame gohan


Roger Thomas 116Avec Nous mango bourbon bread pudding

Don Whittemore 119Dandy Don’s Homemade Ice Cream


Brooke Williamson + Nick Roberts 122 The Tripel + Hudson Houselamb burger


Sherry Yard 126iPic Entertainment + Helms Bakeryprofiteroles with chocolate sauce and coffee gelato

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Eunice Kennedy Shriver started Special Olympics in Chicago in 1968 to show the world that her sister, Rosemary, and other people with intellectual disabilities could–and would succeed–when given an opportunity and are treated with dignity and respect.

Nearly 50 years later, her vision has grown from a small camp in her backyard to a worldwide movement of acceptance and inclusion. Special Olympics is the largest sports organization in the world and enriches the lives of more than 4.7 million athletes with intellectual disabilities in 170 countries through sports, health, and leadership programs.

Through the power of sports training and competition, people with intellectual disabilities become more independent, build self-esteem, and live healthier lives. Special Olympics offers more than sports and is the largest healthcare provider to individuals with intellectual disabilities.

Changing Hearts and Minds LocallyIn 1969, Mrs. Shriver asked family friend and Olympic gold medalist, Rafer Johnson, to lead the expansion of sports training and competitions to California. What started with three athletes has blossomed into one of the leading programs in the world. Special Olympics Southern California serves more than 26,000 athletes from San Luis Obispo County to San Diego County. Southern California athletes train and compete in 12 year-round sports along with participating in health and leadership programs.

The Power of SportsSports help our athletes see themselves for their abilities, not disabilities. Their world is opened with acceptance and understanding in their communities as stereotypes are broken down. The athletes become confident and empowered by their accomplishments. They also make new friends as part of the most inclusive community on the planet-a global community that is growing every day.

Our athletes become stars on and off the sports field. They inspire people in their communities and elsewhere to open their hearts to a wider world of human talents and potential. This changes attitudes and changes lives.

At Special Olympics, we believe that sports can teach us all important lessons. When we train and strive for a goal, it teaches us to dream. When we struggle, it teaches us determination. When we win, we find joy. And if we lose, we can find the strength to try again.

Special Olympics Southern California

“You are the stars and the world is watching you. By your presence you send a message to every village, every city, every nation. A message of hope. A message of victory.”

-Eunice Kennedy Shriver at the 1987 Special Olympics World Games in Indiana.

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Special Olympics is all about family; always has been, always will be. My mother started it in the backyard of our home and it has grown into the largest movement for people with intellectual disabilities in the world.

Throughout my life people have come up to me to share stories of how this movement has impacted their life and their family’s lives. They share stories about being coaches, volunteers, huggers, translators, timers, chaperones, doctors, nurses, physical therapists-the list goes on and on. The Special Olympics family is broad and all-inclusive. Everyone has something to bring to the table. That's why I'm so happy to be writing the foreword to this cookbook to honor and express gratitude to all of the amazing chefs who have brought their food, their talent and their expertise to Pier del Sol. Each year they come out and give their time and their love.

Pier del Sol was started 20 years ago by Anita Green and myself. We wanted to create an event that the whole family could attend; an event that was about play, family, good fun and good food. Pier del Sol has grown into the most successful fundraiser for Special Olympics Southern California. How did it do that? It did it with Anita Green nurturing it forward. It did it because of all the thousands of volunteers who work on it all year long, year after year. And it did it with the help of the great chefs and restaurants that are highlighted here in this book.

Leo and Ivy Chu worked hard to connect local restaurants to the mission of Special Olympics and this extra special event. They asked friends in the food industry to step up and show up-which they did. One friend told another and another, and on it went so that today, chefs and local restaurants and amazing food are an integral part of the success of Pier del Sol.

I'm honored to be the Honorary Chair along with my brother Bobby Shriver. I'm blessed to know Anita Green and to have watched her do her magic for others. It's amazing to watch and I'm deeply grateful to all who have come and continue to come to the table. This book and these recipes are from the hearts of people who care. They are served up from their table to yours with love.

Enjoy,Maria Shriver

mariashriver

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AnitaGreen

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Congratulations to all those who have made the Pier del Sol event so successful for 20 years! This event grew out of the notion that our supporters were tired of attending black tie events during the work week and that they would much rather show their support for Special Olympics Southern California (SOSC) along with their families in a more relaxed and fun-filled venue. The first three events were actually called “Family Fun Day” and were held at other venues before we entered the wonderful relationship that exists today with the Santa Monica Pier and Pacific Park.

Two exceptional committees were formed at the inception of the Pier idea: the Brunch Committee who assists with confirming chefs and restaurants, and the Planning Committee who assists with all of the components of planning the event. The Brunch Committee was headed up by SOSC board member Leo Chu and his wife Ivy, who have seemingly unlimited connections with fabulous restaurants in LA. The chefs who volunteer their time and resources for the VIP brunch section of the event have been so generous. This aspect of Pier del Sol could not happen without their commitment to the movement. The Planning Committee is predominately made up of Westfield employees, who are committed to organizing the event for nine months leading up to, and at the event. Westfield continues to be the lead sponsor of the event for the past 20 years. The group of employees who have continued to volunteer from Westfield has been quite exceptional.

As a board member of SOSC, I have had the privilege to co-chair this event with Maria Shriver and Bobby Shriver and we have watched as each year Pier del Sol gets better and better. I want to thank all of those who have volunteered their time to make this such a successful event for the athletes of SOSC.

Anita GreenCo-Founder, Pier del SolBoard Member, SOSC

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Leo and Ivy Chu have been major catalysts along with Anita Green and Maria Shriver for starting the Pier del Sol event 20 years ago in Santa Monica. The couple were friendly with local chefs and had wonderful connections with many restaurants in Los Angeles. They decided to put together a Brunch Committee for Pier del Sol to connect with the chefs and invite them to come out and sample their food at the event. Starting with just 12 restaurants, Pier del Sol has grown to an average of 36 represented restaurants with some of the best known chefs in the SoCal area that are a big draw at the annual gathering. “Food is culture,” says Leo. “It brings all people together.”

The Chus have succeeded in many ventures since arriving in LA years ago. “I originally came as a ‘schmutter,’ which is someone who is in the clothing business,” Leo says. Ivy was one of the first students at Ma Cuisine, owned by Ma Maison. They went on to open Hollywood Park Casino, and currently own the highly successful Bicycle Hotel and Casino in Bell Gardens. Leo is also involved in many noteworthy causes, including being Adviser to the Director at USC Norris Comprehensive Cancer Center.

Becoming a board member at Special Olympics Southern California and helping to start Pier del Sol were important turning points for husband and wife. They have worked tirelessly and cheerfully through the years organizing the event. “We’ve worked with so many wonderful people to bring this event to where it is today,” Leo says. “Maria Shriver, Anita Green, Mike Finnegan, Jeannie Komsky, Chris Miao, Crisi Echiverri, Barbara Koffman, Maureen Barclift, and the staff at Westfield have all been instrumental in doing this.”

Many of the participating chefs expressed their appreciation for Leo and Ivy by getting together and cooking an 18-course meal for them a few years ago. “When a chef likes you, they really like you,” says Leo. Naturally Leo and Ivy have a special place in their hearts for all those involved in Special Olympics. Their wish is to see the Pier del Sol event continue to bring all walks of life together for years to come.

Leo and Ivy ChuBoard Member, SOSC

“Being a part of Special Olympics is very fulfilling. We feel the support from everyone. People with intellectual disabilities have come a long way, and Special Olympics has made them and their family members

feel happy and included. We are very proud to be involved for so many years with Pier del Sol to support this wonderful cause.”

Leo and IvyChu

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History of the Santa Monica PierThe Santa Monica Pier has held visitors aloft above the Pacific Ocean for over a century, and the story of those 100-plus years is truly a champion’s tale. Built in 1908 & 1909 as a modest public utility best known to a handful of fishermen, Santa Monica’s Municipal Pier boasted no buildings, no thrill rides and nothing unique outside of being the West Coast’s first pier made entirely of concrete. But dreams for its future were big, and perseverance is what made it the internationally recognized icon that it is today.

In 1916, famous carousel carver Charles Looff built an amusement park pier alongside the lengthy fishing pier, complete with a roller coaster, a fun house and, of course, one of his trademark carousels. In 1924, the Looff family sold their part of the Pier to a group of Santa Monica realtors who, in turn, added the largest ballroom in the world, the La Monica Ballroom. In 1933, during the doom and gloom of the Great Depression, Santa Monica citizens voted their approval of a bond to fund a breakwater, and as a result, the creation of the long-wished-for Santa Monica Yacht Harbor. All were grand ideas, yet the Santa Monica Pier still paled in comparison to its more popular counterparts in nearby Ocean Park and Venice.

Undaunted, Santa Monica’s pier quietly gained a reputation for its many “firsts”: the first concrete pier added to its resume; the honor of being the birthplace of modern-day beach volleyball (1930s); the home of the first-ever public paddleboard club (1940s); the location of the first broadcast of a television variety show (KTLA’s Hoffman Hayride; 1948); and the birthplace of the cartoon character “Popeye".

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As time passed, the celebrated neighboring piers to the south disappeared. In 1946, the Venice Pier was torn down. In the late 1960s, Ocean Park’s “P.O.P” went bankrupt, burned and was also ultimately dismantled. Yet the Santa Monica Pier remained standing throughout. In 1972, city officials attempted to demolish the Santa Monica Pier in favor of building a man-made island featuring a resort hotel. The community fought back, saved the Pier and passed a proposition to preserve it forever. Even Mother Nature had to tip her hat to the Pier’s reputation for resilience. In 1983, two violent storms destroyed over one-third of the Pier. Instead of surrendering to the bleak outlook of the time, Santa Monica rallied around the Pier and in the mid-1980s reimagined it as a first-class event venue featuring free summer concerts. Then, in the spring of 1996, the Pier resurrected the concept of a full-time amusement park with the opening of Pacific Park. Keeping true to Santa Monica Pier’s spirit, the amusement park boasted yet another “first”, the first (and still only) solar-powered Ferris wheel.

Today, the Santa Monica Pier hosts nearly nine million people annually, and that number increases every year. As an event venue, it is unparalleled, with special events happening throughout the year including Special Olympics Southern California's annual Pier del Sol, now in its 20th year. The Pier now reigns as one of Southern California’s most recognizable landmarks. Big dreams do come true, aided by a good dose of perseverance!

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élisse + charcoal veniceJosiah Citrin is a culinary expert and veteran of the Los Angeles gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin chef and owner of Santa Monica’s highly acclaimed Mélisse, Charcoal Venice, and Dave’s Doghouse in the Staples Center in downtown LA. His culinary philosophy, “In Pursuit of Excellence” sets the standard for all of his concepts, whether fine-dining or casual.

Citrin discovered his passion for food through his family at an early age, growing up in Santa Monica and Venice with a mother who catered, and a French grandmother who cooked family meals. This familial excitement for cooking and an incredible meal he remembers savoring at acclaimed Chinois on Main led him to pursue a culinary career after graduating from high school. He moved to Paris to explore his French heritage and gain an understanding of and respect for the rules of traditional French cooking while working at fine Parisian restaurants, Vivarois and La Poste. He returned to the U.S. in 1990 and began applying his skills at LA’s finest restaurants, notably Wolfgang Puck’s Chinois on Main and Granita, and then later joining Patina and Pinot Bistro cooking alongside famed chef Joachim Splichal.

In 1996, Citrin launched the celebrated JiRaffe with childhood friend and fellow chef Raphael Lunetta. In 1999, Citrin pursued his lifelong dream of opening his own fine dining establishment by debuting Mélisse. Inspired by California’s quintessential backyard barbeque cuisine, Citrin opened two casual concepts, Charcoal Venice and Dave’s Doghouse. Charcoal Venice is a neighborhood restaurant that represents how he cooks at home with family and friends. It offers comfort foods featuring locally sourced proteins and vegetables, all cooked over a live fire via charcoal utilizing three different ovens. Citrin partnered with his cousin, David Cheren, to open two locations of Dave’s Doghouse in the Staples Center which feature gourmet hotdogs.

Citrin’s honors include: two-stars from Michelin Guide; "#1 for Top Food in Los Angeles," and “#1 for American-French Restaurant for Food in Los Angeles” by Zagat; “Best Wine List” by LA Weekly; “Top 100 Restaurants in the World” by Elite Traveler; five-stars by Forbes Travel Guide; "Top Ten New Chefs” by Food and Wine Magazine; and “Best Chefs of the Year” by Los Angeles Magazine. “In Pursuit of Excellence” is his first cookbook and was awarded the gold medal and named best cookbook by the Independent Book Publishers Association and was one of the three finalists for the Benjamin Franklin Award.

When not working in his kitchens, Citrin is busy spending time with his wife Diane, a restaurant manager and former pastry chef, and their two beautiful children.

“I’ve been involved with the Pier del Sol event for 17 years now and feel the cause is very special. The opportunity Special Olympics offers for the community is great.”

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1 large head of green cabbageExtra virgin olive oil, to drizzleFleur de Sel (sea salt) to taste

sauce:1 cup Greek yogurt1 lemon, zested1 teaspoon sumac2 tablespoons chives, chopped Juice of ¼ lemon

Start barbeque and bring to fire hard lump charcoal until coals are red.

Bring a pot of water to boil, and add 1 tablespoon of salt per quart of water. Add cabbage head to the salted boiling pot of water and cook for 1 minute.

Transfer cabbage to an ice water bath and cool. Once cool, remove from water and dry well.

Drizzle the cabbage with the oil, ensuring that it is completely covered.

Wrap the cabbage in aluminum foil, and place directly in the coals. Rotate around every 5 minutes for about 1 to 1 ¼ hours.

In a mixing bowl, combine yogurt, lemon zest, sumac, chives, and lemon juice and mix well. Transfer to a container with a tight fitting lid

and keep cold until ready to use.

Remove cabbage from coals and let cool for 10 minutes. Remove foil and cut the cabbage into quarters.

Place the cabbage on a platter and sprinkle with Fleur de Sel.

Rip apart the pieces with your fingers and dip into the sauce.

cabbage baked in embers with yogurt, sumac, and lemon zest

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sherry yard

“I credit Leo and Ivy Chu for their wonderful work in the Pier del Sol event. It’s heartwarming to participate. My niece participates in Special Olympics back east.

You get to see the direct impact to the athletes and their families. It’s always a special day on the pier.”

Brooklyn-born Sherry Yard is an accomplished chef who has spent her extensive career making a mark on the culinary world. Her innovative approach has garnered her three James Beard Awards and an induction into their Who’s Who of Food & Beverage in America. Yard has received numerous accolades, along with authoring two successful cookbooks and securing an esteemed position as Senior Vice President of Culinary and Brand Development for iPic Entertainment Group.

At the onset of her career, Yard quickly found her true calling in the culinary arts, gaining momentum at the venerable Rainbow Room in New York, followed by a stint in San Francisco’s celebrated Campton Place. Yard’s most prominent growth occurred after a move to Los Angeles, where she expanded her skills as Executive Partner within Wolfgang Puck’s empire for nearly 20 years, including an impressive 19 years at Spago in Beverly Hills. “I came to LA after I got the call from Wolfgang for an interview. By the end of the day he was introducing me as his pastry chef. It was meant to be.” During her time with Puck, Yard became affectionately known by the media as “LA’s Sweetheart,” not only for her bubbly personality but for her incomparably creative and fresh-from-the-farm desserts. “Walking into Spago was a pivotal moment. Working there was a lesson in how to carve your way into an institution while at the same time helping to create it.”

As Senior Vice-President, Culinary Brand Development of iPic Entertainment, Yard has been credited with redefining what guests eat at the movies, crafting a unique “Dining in the Dark” menu that has revolutionized the typical movie going outing. “I want the iPic experience to be the ultimate escape for people.” She is responsible for overseeing the iPic Express concession concept for the brand’s luxury movie theaters as well as independent restaurants and bars, including The Tuck Room Tavern in Westwood and other locations. She's also involved in the opening of several other restaurants, including a food hall in the iconic Helm's Bakery in LA.

Yard is a sought out national television personality, having served both as a guest judge and a contestant on shows like: Food Network's "Cutthroat Kitchen," "Cake Wars," and "Christmas Cookie Challenge," and Top Chef's "Just Desserts." She has received Bon Appetit Magazine's "Pastry Chef of the Year," and Food Arts Magazine's Silver Spoon Award for Lifetime Achievement. “Every day that I wake up I never know what’s going to happen. I feel like the Forrest Gump of food. I’ve been in places and times in history with wonderful people in their life changing moments.”

ipic entertainment + helm

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choux paste:1 cup bread flour

*Ok to sub with all-purpose flour

but puffs will be less substantial

1 teaspoon sugar¼ teaspoon salt

½ cup water½ cup whole milk

6 tablespoons unsalted butter4-5 eggs, large

*For the chocolate version, add

2 tablespoons of cocoa powder

egg wash:1 egg

1 egg yolk

1 quart ice cream Depending on the season,

fill the choux puffs with a variety of

ice creams and sorbets

1½ cups chocolate sauce *Or any favorite dessert sauce

profiteroles with chocolate sauce and coffee gelatoPreheat the oven to 425ºF. Adjust the rack to the center of the oven and place a heatproof baking dish or pan on the floor of the oven.

Sift together the flour, sugar, and salt in a large bowl. Set aside.

Bring the water, milk, and butter to a boil in a large saucepan over medium heat. At the boil, remove the pan from the heat and add the flour mixture all at once. Using a sturdy wooden spoon, stir vigorously to combine.

Return the mixture to medium heat and stir constantly in figure eights. Cook for at least 4 minutes, or until the mixture has a smooth, mashed-potato-like appearance. This helps to break down the starch and develop the gluten. Remove from heat.

Transfer the hot mixture to the bowl of a standing mixer fitted with a paddle attachment or use a hand mixer. Mix on low speed for 1 to 2 minutes or until the dough cools to 180ºF. Add 4 of the eggs, one at a time. Be sure to let the batter absorb each egg and scrape down the sides of the bowl with a rubber spatula before adding the next. Before adding the last egg, test for consistency.

Pinch off about 1 teaspoon of dough with your thumb and index finger, then pull your fingers apart. The dough should stretch rather than break. If it breaks, add the last egg. Mix on low speed until thoroughly incorporated, about 2 minutes. Do the finger test for consistency again. The dough should be shiny and smooth. It is now ready to be piped.

Prepare a baking sheet by lining it with parchment paper. Glue each corner of the parchment to the sheet with a dab of choux paste. This keeps the paper in place during piping and baking. Line a second baking sheet with parchment paper and place a rack on it. Fit a large (#6) plain tip into a large plastic piping bag. Make a big cuff at the top of the bag and fill the bag halfway with choux paste. Uncuff and twist the top of the bag to push the contents toward the tip. For medium puffs, pipe mounds of pâte à choux 1½ inches in diameter and 1 inch high onto the first baking sheet, 2 inches apart.

When ready to bake, make the egg wash by whisking the egg and yolk in a small bowl. Brush lightly but evenly over the puffs. Place the puffs in the oven and pour 1 cup of hot water into the pan on the oven floor. Quickly close the door to keep all the steam in the oven. Bake for 10 minutes, or until the puffs begin to rise, then turn the oven down to 350ºF and rotate the baking sheet. Prop the oven door open slightly with a wooden spoon and bake for 15-18 minutes more, or until the puffs turn nutty brown. Remove from the oven and cool completely on a rack, about 15 minutes.

Allow the baked choux puffs to cool completely, then cut off the top half of each one.Using a small ice cream scoop or melon baller, scoop up a perfectly round ball of ice cream for each puff. Place a scoop of ice cream on the bottom half of each puff and put the top half back over the ice cream. Top each profiterole with a generous amount of chocolate sauce and serve immediately.

***CHEF'S NOTES: Choux paste can be stored in the refrigerator covered with plastic wrap for two days before use. After placing choux paste onto parchment paper, the unbaked puffs can be frozen for up to 2 weeks covered in plastic wrap. Defrost at room temperature for about 30 minutes before baking.

Baked puffs can be frozen in an airtight plastic bag up to 2 weeks. They will also keep for 24 hours at room temperature before being filled.

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Documents

ricotta cheesecake - pg 25 Pier del Sol is an annual ... · PDF fileMiguel Cruz + Henri Abergel 39 Mistral red ... Annie Miler 87 Clementine chocolate cupcakes with vanilla buttercream