Executive Pastry Chef Taiesha Martin of The Supper
Room at Glenmere Mansion, a
luxurious 18-room and suite Relais
& Chateaux Country House Hotel in Chester, New York,
tempts the palate with her recipes for Coconut Tapioca Pudding, Pineapple
Mojito Sorbet, Sautéed Vanilla Pineapple, and Candied
Coconut. Located less than 50 miles from New York City, The Supper Room at Glenmere,
is well worth the drive.
I had the opportunity to
experience Executive Pastry Chef Taiesha Martin's culinary vision during dinner
at The Supper Room at Glenmere
Mansion in late April
2011 and was impressed with her creative presentations and style that
complemented the elegant, fine dining restaurant. She graduated from Johnson
& Wales University in Providence, Rhode Island and honed her culinary craft
working at such illustrious New York City restaurants as Michelin rated Fleur
de Sel, Aureole, Tocqueville, and David Burke Townhouse (formerly David Burke
& Donatella), before joining Glenmere as the Executive Pastry Chef.

The Supper Room
Her recipes showcase her ease
at taking traditional recipes and imparting her own unique style on them, as
well as creating new recipes with innovative surprises like her Chocolate Decadence Cake paired with Caramel
Ice Cream and Cashew Caramel Popcorn, which I experienced, and savored, at the
restaurant. She enjoys experimenting with the art and science of baking, and using local, seasonal fruits and vegetables. When not working in the kitchen dreaming up new recipes, she spends her free time playing with her young son.
Chef
Taiesha Martin graciously shares her recipes for a Coconut and Pineapple Fantasy,
my description, not necessarily hers, of Coconut Tapioca Pudding paired with
Pineapple Mojito Sorbet, Sautéed Vanilla Pineapple, and Candied Coconut, which is
an expert mastery of flavors and textures. Inspired, I immediately made each of
the components in the Luxury Experience test kitchen, and they will be added to
my favorite spring and summer recipe repertoire for at-home dinner parties.

Executive Pastry Chef Taiesha Martin
The Menu
Coconut Tapioca Pudding
Pineapple Mojito Sorbet
Sautéed Vanilla Pineapple
Candied Coconut
Coconut Tapioca Pudding
What
is especially nice about the Coconut Tapioca Pudding is that unlike most
puddings that are egg-based, Chef Martin's recipe does not use eggs, making it
perfect for those who have egg allergies.
Ingredients:
4
|
Cups (1 liter)
|
Milk
|
1
|
Cup
|
Sugar
|
1
|
Cup
|
Small Tapioca Pearls
|
2
|
13.5 Ounce Cans
|
Coconut Milk
|
Method: In a medium to large pot heat the milk and sugar
until it begins to simmers over medium to high heat. Once the milk simmers, add the tapioca
stirring occasionally over low heat until the pearls are translucent (may take
up to 45 minutes). Once the pearls are cooked through, remove the pan from the
stove, and add the coconut milk. Cool over an ice bath or place in the
refrigerator for an hour before serving.
Pineapple Mojito Sorbet
Ingredients:
1
|
Cup (250 grams)
|
Sugar
|
¾
|
Cup (150 grams)
|
Water
|
2
|
Cups (500 grams)
|
Pineapple Puree
|
1
|
Cup
|
Freshly Squeezed Lime
Juice, strained
|
¼
|
Cup
|
Cilantro
|
¼
|
Cup
|
Mint
|
Method: Bring sugar and water to a boil and chill over an
ice bath or place in the refrigerator until cooled. In a blender combine lime
juice, pineapple puree, and herbs, and blend just until the herbs break down
into small specks, and then stir in the cooled syrup. Freeze in your ice cream maker according to
the manufacturer's instructions.
Sautéed Vanilla
Pineapple
Ingredients:
½
|
|
Fresh pineapple, peeled,
cored, and brunoise cut
|
1
|
|
Vanilla Bean, split
lengthwise and scraped
|
2
|
Tablespoons
|
Water
|
3
|
Tablespoons
|
Light Brown Sugar
|
2
|
Tablespoons
|
Granulated Sugar
|
Method: With your pineapple cut into to very small dices
(brunoise cut). Place all of the
ingredients in a bowl and toss together until the pineapple is well
seasoned. Heat a sauté pan until it is hot
to the touch before adding the ingredients. Add the mixture and sauté until the
pineapple liquid is lightly caramelized. Remove from the heat and let cool in
the refrigerator.
Candied Coconut
Ingredients:
1
|
Cup
|
Sweetened Coconut
|
2
|
Tablespoons
|
Corn Syrup
|
1
|
Tablespoon
|
Granulated Sugar
|
1
|
Pinch
|
Salt
|
|
|
Micro Cilantro
|
Method: Preheat oven to 300° F (149° C).
Toss all ingredients in a
bowl and mix until well blended. On a sheet pan lined with parchment, spray the
parchment paper with nonstick cooking spray and spread the coconut mixture flat
on the pan. Bake until golden brown. Garnish with micro cilantro.
The Supper Room is open for dinner Thursday
through Saturday with 2 seatings at 6:00
pm and 8:15 pm.
A Champagne Brunch is served on Sundays from 11:00 am until 2:00
pm.
Read about The Supper Room in the Restaurants section.
Read
the Chefs' Recipes section where Chef Rob Stella graciously
shares his savory recipes for Boneless Rack of Lamb with Chickpea Panisse,
Piquillo Peppers, and Roasted Eggplant; and Roasted Labelle Farms Foie
Gras with Rhubarb Sorbet, Toasted Brioche and Salted Almonds to provide a
delectable glimpse into his culinary vision for The Supper Room at Glenmere
Mansion.

Glenmere Mansion
Read
about Glenmere Mansion in the Hotels and Resorts section and
about The Supper Room in the Restaurants section.
The
Supper Room
Glenmere Mansion
634 Pine Hill Road
Chester, New York 10918
United States
Telephone: +1-845-469-1900
Fax:
+1-845-469-1919
Email:
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Website: www.GlenmereMansion.com
Read more about the Hudson Valley in the
Destinations, Hotels and Resorts, Restaurants, and Chefs' Recipes
sections.
For additional information on
the Historic Hudson Valley,
please visit the website: www.Hudsonvalley.org.
© May 2011. Luxury
Experience. www.LuxuryExperience.com All
rights reserved.
|