I'm not one to gloat. Today, however, I'm gonna gloat about goat.
On Tuesday, I decided to go for it. With limited pastry knowledge, I presented a special dessert to be served during lunchtime. The highlight was my rosemary goat cheese ice cream—a recipe I concocted for my menu project that turned out amazing. And with a much better machine in school than my $99 KitchenAid Stand Mixer attachment at home, the ice cream had an even creamier consistency.
Per the chef's suggestion, I served the ice cream with a butter cake, dunked in rosemary simple syrup, as well as pomegranate seeds and orange supremes. (For my menu project, it stood alongside cabernet sauvignon-poached pears and a reduction of the red wine.)
I'd say it was a hit, considering the pastry chef asked me for my recipe. That's not every day that happens.
Tomorrow I'm trying my hand at another lunch menu special—this time an entree. I can only hope that it goes half as well as the first.