Friday, April 23, 2010

Fry Bread with Tamarind Honey and Jalapeno Jelly

One of my favorite food memories from living in Arizona was eating the warm fry bread at the state fair each year drizzled with honey and dusted with powdered sugar. It was extremely hot, puffy, crunchy, and delicious. The honey would be all over the place and your face would be covered with a mustache of powdered sugar. I wanted to create a cleaner version of this dessert for our new spring/summer menu in the restaurant. It's the perfect dish to eat during the warm season and a perfect representation of the "Colorado Fusion" concept. The fry bread dough is cooked in 350 degree oil until puffy and golden brown on both sides. After draining the excess oil, we drizzle the bread with a tamarind honey that is sweet and tangy. A traditional dusting of powdered sugar and a warm jalapeno jelly is placed on the side for dipping pleasures. This is by far my favorite dessert and has all the components I look for in a dessert: multiple layers of flavor, creativity, and the ability to trigger a childhood memory or feeling.

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