Linnea Rufo, the Art of Hosting

Corazón contento

By Jade Arroyo

Linnea is a cook from Connecticut who has been in San Miguel de Allende for a year. She came on vacation for a week and simply fell in love with the place.

A woman with a warm gaze and an educated manner, she and her house are a feminine blend of sweetness and refinement. Her culinary roots come from French cuisine, to which she devoted many years. However, her style of cooking comes a lot from intuition, from mixing and calibrating flavors, and from looking to capture that indescribable something that makes a meal outstanding.

Linnea is lover of food but, even more, of the dining experience. She loves capturing the spirit of the table, creating a mood, and evoking feelings or places.

Linnea offers private dining at Casa Rufo, either for friends or small wedding receptions. Everything is taken care of in detail, providing an experience of relaxed elegance and good taste. She shared her recipe for a sweet dessert taco. For more information, visit linnearufoevents.com

Fruit Taco Dessert
(8 servings)
Taco cookie:
1 cup of sugar
3/4 cup pumpkin seeds (you can also use any kind of nut)
1/4 cup water
To make the cookies:
Place nuts and sugar in a blender or food processor. Grind very fine, then add the water and mix well. It should be a paste. Let stand for 10 minutes.

Cut parchment paper into 8” x 8” squares and place on a cookie sheet. Spoon the mixture into small half dollar-size rounds onto the paper.

Bake at 375  for 10 to 13 minutes or until evenly browned. Place cookies between two boxes of kitchen wrap until set and shaped.

Chocolate sauce

1 cup heavy cream

6 tablespoons of unsalted sweet butter, cut into small pieces

2/3 cup granular sugar

2/3 cup dark brown sugar, firmly packed

Pinch of salt

1 cup unsweetened dark cocoa powder

Place cream and butter in a sauce pan over moderate heat. Stir in butter, both sugars, and salt; stir until dissolved. Remove from heat. Put coco powder through a sieve and stir briskly into the cream mixture until smooth. Serve hot or warm. When chilled, it will be very thick.

Vanilla sauce
2 cups milk
1 vanilla bean split lengthwise
6 egg yolks
2/3 cup granulated sugar

Place the milk and vanilla bean in a sauce pan and bring to a boil. Lower the heat, cover the pot, and let the vanilla bean infuse for 10 minutes.

Beat the egg yolks and sugar on medium speed until the mixture forms a ribbon. Still beating, add milk to the egg yolks. Pour the mixture back in the sauce pan. Heat slowly, stirring constantly with a wooden spatula. Do not allow the mixture to a boil. When the liquid coats the spatula, remove the sauce pan from the heat and place in a bowl of cold water to stop the cooking. Remove the vanilla bean. Let cool.

To assemble:

Place chocolate sauce on one side of the plate. Place vanilla sauce on the other side of the plate. Place cookie in the middle. Put any assortment of fruit in each cookie.

*Do not assemble, until just before serving.

 

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