Many thanks to Chef Steve Martin for sharing his wonderful dessert recipe with us!



Makes: 1 lb. 6 oz.


1 lb. Blueberries (fresh or frozen)

5 oz. Sugar

1 small sprig Rosemary

1 oz. Orange juice, fresh

2 t. Orange zest, grated

2 t. Cornstarch or arrowroot


1. Combine 8 oz. of the blueberries with the sugar, rosemary, lemon juice, and zest in a sauce pot and cook, stirring occasionally, until the blueberries have just softened, 3 to 4 minutes,

2. Remove the rosemary sprig. Puree and strain.

3. Multiply the weight of the berry mixture by 0.02 (2%) to determine the amount of cornstarch needed. For example, 10 oz. gross weight will require .2 oz. of cornstarch.

4. Mix the cornstarch with a small amount of cold water. Heat the pureed berries over medium heat to a simmer. Add to the cornstarch slurry and return to a simmer, stirring constantly. Add the remaining berries.

5. The compote is ready to be used or served, or may it be covered and stored in the refrigerator for later use.



1 lb. Graham cracker crumbs

4 oz. Light brown sugar

4 oz. Sugar

8 oz. Butter, melted


1. Process the graham cracker crumbs, brown sugar, sugar, and butter in a food processor just until crumbly.

2. The crust is ready to be pressed into prepared pans and baked.


MAKES 1 lb. 1 oz.


10.5 oz. Butter

9 oz. Sugar

9 fl. oz. Lemon juice, fresh

½ oz. Lemon zest, grated

9 oz. Egg yolks

2 T. Thyme, chopped (optional)


1. Combine 5¼ oz. of the butter, 4½ oz. of the sugar, and the lemon juice and zest and bring to a boil over medium heat, stirring gently to dissolve the sugar.

2. Meanwhile, blend the egg yolks with the remaining 5¼ oz. sugar and thyme (if using). Temper by gradually adding about one-third of the lemon juice mixture, stirring constantly with a whisk. Return the tempered egg mixture to the saucepan. Continue cooking, stirring constantly with the whisk, until the mixture comes to a boil.

3. Stir in the remaining butter.

4. Strain the curd into a large bowl. Cover with plastic wrap placed directly on the surface of the curd. Cool over an ice water bath but not completely.

5. Pour the slightly warm curd over the baked crusts in the half pans. Cover and store the freezer.



1 sheet Phyllo dough

2 oz. Butter, melted

As needed Powdered sugar


1. Lay 1 sheet of phyllo dough out on a clean wooden surface. Using a pastry brush, brush lightly with the butter. Dust lightly with sifted confectioners' sugar.

2. Fold the phyllo dough in half lengthwise. Brush the top of the dough with another coat of clarified butter.

3. Using a straight edge as a guide, cut the phyllo dough into rectangles 1½" x 3 ¾ " each.

4. Dust with sifted confectioners' sugar.

5. Place the rectangles in between 2 silicone baking mats and bake at 375°F for 5 minutes or until golden brown.

6. Let the dough cool still sandwiched. Store in an airtight container.



12 oz. Strawberry pureé

3 oz. Sugar

1 t. Arrowroot or cornstarch

4 oz. Water

3 T. Tarragon, chopped




1. Place the puree and sugar in a medium sauce pot and bring to a boil over high heat. Meanwhile, make a slurry with the starch and water.

2. Add the slurry to the puree, whisking constantly. Bring the mixture back to a boil for 15 seconds.

3. Strain through a fine-mesh strainer and cool in a ice water bath.

4. When completely cool, add the tarragon. Refrigerate until needed.

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