Edible Monterey Bay


Irresistibly rich and savory

By Ron Mendoza
Photography By Margaux Gibbons

8 ounces butter
1 bay leaf
¼ cup sugar
½ cup brown sugar
2 eggs
¼ cup flour
½ cup whole wheat flour
¼ cup spelt flour
½ cup oats
1 teaspoon sea salt
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger

In a medium pan, melt the butter with the bay leaf. Continue to cook butter over a medium-low heat until the butter becomes a light brown color and smells nutty. Remove from heat and set aside.

In a bowl, whisk together the sugars and eggs until slightly fluffy. Remove bay leaf from the butter and pour butter into sugar mixture. Whisk until combined. Sift in dry ingredients and fold by hand using a spatula. … Read More

Maple and Carrot Panna Cotta with Candied Almonds

Courtesy Paul Corsentino, executive chef, The Sur House, Ventana Big Sur

Serves 5

2 gelatin sheets
¾ cup cream plus 1 cup for whipped cream
¾ cup carrot juice
1 tablespoon maple syrup
1½ tablespoons sugar plus 1 tablespoon for whipped cream
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup candied almonds, crushed


Place the gelatin sheets in cold water to bloom.

Combine in a pot the cream, carrot juice, maple syrup, sugar, almond extract and vanilla extract and bring to a simmer. Remove from the heat and add the bloomed gelatin sheets that have been wrung out. Whisk and then strain the liquid. Pour the liquid into five small bowls and refrigerate until “set,” about 5 hours.


1 cup shelled almonds
¼ cup sugar… Read More