MaryBratton Burgess has always loved being in the kitchen. This past weekend, her passion was evident to everyone who had the privilege of watching her cook in the culinary competition at the Home and Garden Expo inside the River Spirit Center.
MaryBratton is a student at the Culinary Institute of Platt College where she gets to do what she loves: play in the kitchen! However, this passionate young cook is very serious about making the best food possible.
When she was 12 or 13, she started attending summer cooking camps. She also wrote menus, shopped and cooked for her parents. Cooking shows were another source of inspiration and ideas for her.
This bubbly future chef has a contagious smile and a real exuberance for life, people and food.
After graduating in April of 2014, she would like to either teach cooking classes or work in meat fabrication and butchering.
During the competition, she prepared an appetizer, dessert and entrée. For each round, the students were given a secret ingredient that they had to use. Each judge could award up to 40 points per dish: 15 for taste, 5 for plating, 10 for originality and 10 for the use of the secret ingredient.
The following crepe recipe was her stunning offering in the dessert round in which lavender was the secret ingredient. Although overpowering if used in excess, her crepes had a subtle, but detectable lavender flavor. A touch of lemon zest paired well with strawberries and the lavender for a beautiful and memorable dessert. A creamy mascarpone sauce tied the whole dish together.
Congratulations to MaryBratton and all of the other competitors. It truly was a fun, inspiring and delicious weekend.
Read more about the competition on Tulsafood.com.
Lavender Crepes with Poached Strawberries and Mascarpone Sauce
Yield: 4-6 Crepes
- 1 cup flour
- 1/4 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoon butter, melted
- 1 teaspoon lavender, chopped
- 1 tablespoon lemon zest
- 2 cups water
- 2 cups sugar
- Lemon zest (peeled in strips from 3 lemons)
- 2 tablespoon lavender
- 2 cups strawberries
- 8 oz mascarpone cheese
- 1/2 cup-1 cup heavy cream
- Juice of 2-3 lemons
- Zest from 2 lemons
Bring sugar, water, lemon zest, and lavender to a boil in a sauce pan. Slice strawberries, and place into sugar water. Turn heat to low and simmer for 10-15 minutes. Keep Warm.
Mix together all ingredients in a bowl. Heat a sauté pan/skillet over medium heat. Spray pan with cooking spray. Pour 1/4 cup of crepe batter into the skillet and swirl around to distribute evenly. Cook on that side until brown (2-3 minutes). Flip over and cook 1 more minute. Keep Warm.
Mix together mascarpone, cream, juice, and zest. Adjust consistency by adding more cream if too thick.
Plate Crepes, top with strawberries and sauce.