Trevor Eliason

Trevor Eliason

If you have been to a special event at Far Niente, you have experienced first hand Executive Chef Trevor Eliason's culinary talents. His interest in sourcing local, fresh ingredients is evident in each of his dishes--and is echoed in his blog posts.

Archive of Trevor Eliason

RECIPE: Brioche Bread Pudding

on June 19, 2013

This is a very simple dessert–just remember to assemble when everything is fresh and warm. This dessert goes great with all kinds of seasonal fruit: in springtime, source ripe strawberries and raspberries; in summer, look for beautiful stone fruit such as peaches or cherries; and in the fall, consider poaching apples or pears. This dish pairs well with Dolce because of the soft textures that come from the pudding and the fruit-forward nature of Dolce.

Brioche Bread Pudding with Berries and Whipped Cream

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Ingredients:

1 loaf brioche, cut into 1-inch cubes

1 quart half-and-half

½ vanilla bean

10 egg yolks

1 cup granulated sugar

Seasonal fruit

Method:

Preheat oven to 220˚F and place the brioche cubes in an 8” X 10” baking pan.

Heat the half-and-half in a heavy-bottomed, medium sauce pan. Scrape the vanilla seeds into the half-and-half and add the bean pod. Bring the mixture to a gentle simmer, but not to a boil.

In a medium bowl, add the egg yolks and sugar. Whisk until combined. Once the half-and-half has simmered, slowly temper into the egg mixture—whisking the egg mixture while adding the hot liquid a little at a time. This process helps infuse flavors without cooking the egg. Discard the vanilla bean pod. Pour hot pudding base over the brioche and cover with plastic wrap. Press the plastic wrap into the mixture to help the brioche absorb the liquid, then cover the plastic wrap with a sheet of foil.

Place an empty jelly roll pan on the center rack of the oven and place the pan of brioche bread pudding on the cookie sheet. Fill the cookie sheet with warm water, forming a water bath around the pan. Bake for 40 minutes at 220˚F. When you check the pudding, the liquid should still be loose and will provide a delicious sauce for the pudding

Serve immediately, or set aside and re-warm when ready to serve with fruit, whipped cream and a glass of Dolce.

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Holiday Sweets

on December 10, 2012

Still have pumpkins on your porch? Chop one up, drizzle with olive oil and bake, covered, for 2 hours at 350˚F, or until super tender. Scrape the pumpkin flesh from the skin and purée. If you see liquid coming out of the purée, just dry it out in a 300˚F oven for 10-20 minutes on a sheet pan. We used sugar pie pumpkins from a local farm for our recipe, but by all means, keep life simple and open a can of pumpkin purée. This traditional dessert pairs magnificently with the complex sweetness of Dolce and will help you savor every sip.

Click here for a printable pdf.

Pumpkin Cheesecake

Executive Chef Trevor Eliason

Pair with 2007 Dolce, Napa Valley

Ingredients:

Crust

3 ounces graham crackers {getting measure equivalents from Trevor}

1 ounce slivered almonds {ditto}

1 tablespoon sugar

4 tablespoons butter, melted

Filling

24 ounces cream cheese, room temperature

15-ounce can puréed pumpkin (or homemade pumpkin purée)

3 whole eggs

1 egg yolk

¼ cup sour cream

1 ½ cups sugar

½ teaspoon cinnamon, ground

1/8 teaspoon nutmeg, ground

1/8 teaspoon clove, ground

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Method:

Preheat the oven to 350˚F. Place graham crackers, almonds and sugar in a food processor bowl and pulse until finely chopped. Add melted butter and combine. Press graham cracker mixture into 9-inch spring form pan. Bake for 7 minutes.

For the filling, you will need an electric mixer with the paddle attachment. Beat the cream cheese until smooth, scrape down the sides, then add the pumpkin purée and combine. Add the eggs, egg yolk, sour cream, sugar and the spices, then add the flour and the vanilla. Beat together until well mixed. Pour into the crust, spread out evenly and place in the oven for 1 hour. Remove from the oven and let cool for 20 minutes, then cover with plastic wrap and place in refrigerator for 3 hours before serving.

Slice and serve with a glass of 2007 Dolce.

Click here for a printable pdf.