Sorry for the lack of blogging lately, but I've been working in South Florida for the past month helping out another hotel. The executive chef put in his resignation and I was asked to come down and help out until the new chef was hired. It was extremely hot and humid, but beautiful nonetheless. Here is a picture of my amuse bouche for the night, Quail Lollipop with Queso Fresco and Lavender Honey. I had some leftover quail legs and thighs, so I decided to chop off the knuckles and pull the meat down into lollipops. The house-made queso fresco is simply hot milk with the addition of apple cider vinegar and kosher salt. Once the milk separates and the curd hardens, it's strained into cheese cloth for a couple of hours to dry. The cheese is crumbly with a decent amount of salt content. I finished with quail with some lavender infused honey.
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