August 9, 2007

Michael Laiskonis, Executive Pastry Chef, Le Bernardin, excels in revitalizing classic desserts by experimenting with contrasting textures, temperatures, and unexpected ingredients in a quest for new flavor sensations.

Chef Laiskonis dishes on his latest sweet-tooth pairing, Sweet Butternut Squash Soup with Cinnamon Beignets:

Autumn is perhaps my favorite season, not only for the distinct and dramatic changes in color and the briskness of the air, but also for the products it brings. Growing up in Michigan, both were plentiful, and both lend themselves well to simple “comfort” cooking.

Here, I’ve paired tiny cinnamon beignets, or donuts (an obligatory accompaniment to the freshly pressed apple cider I enjoyed as a child), with another Autumn staple, butternut squash. The hardy squash is transformed into a warm, silky soup lightly sweetened and scented with cinnamon, clove, and vanilla--a perfect ending to any bountiful meal, or perhaps as a warming snack on a chilly Autumn afternoon!

Get ready for the fall season with this delicious dish:

Procedure: Sweet Butternut Squash Soup

• Combine the squash, orange juice, water, sugar, vanilla, cinnamon, and clove in a medium sauce pan and bring to a boil over medium heat. Reduce heat to low and allow to gently simmer for 20 minutes, or until squash is tender.
• Remove the vanilla bean, cinnamon stick, and clove; purée the mixture and strain through a fine mesh sieve, then return to the sauce pan. Add the cream and season to taste with the salt and, if desired, additional sugar.
• Reheat the soup and divide among 6 small bowls or cups. If desired, top the soup with a dollop of steamed milk or lightly whipped cream.

Procedure: Cinnamon Beignets

• Prepare to fry the beignets by heating oil to 375º F. Combine the sugar and cinnamon and reserve.
• In a medium saucepan, bring the water, milk, butter and salt to a boil; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
• Transfer flour mixture to bowl of electric mixer fitted with the paddle attachment. Add the eggs one at a time until mixture is homogeneous.
• Transfer mixture to a pastry bag fitted with a medium plain tip. Carefully pipe 2-inch strips of dough into hot oil. Fry until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Roll beignets in sugar and cinnamon mixture. Serve immediately with the warm butternut squash soup.

Michael Laiskonis was recognized as the James Beard Foundation’s Outstanding Pastry Chef in 2007, recipient of Bon Appétit magazine’s prestigious 2004 American Food & Entertaining Award and Starchefs.com acknowledged him as one its Rising Stars in 2006.

Twice named one of the “10 Best Pastry Chefs in America” (2002, 2003) by Pastry Art and Design, Laiskonis has received accolades from luminaries such as Patricia Wells in the International Herald Tribune, and has been noted by The Wall Street Journal, The New York Times, Quarterly Review of Wines, Forbes, Food & Wine, Gourmet, and Details, as well as in leading industry publications such as Art Culinaire, Food Arts and Chocolatier.

Visit Chef Michael Laiskonis on the web @ le-bernardin.com.