Key Lime Napoleon
Key Lime Napoleon
By Michael Mech |
May 20, 2015 6:26 pm
Mike Mech, the Bungalow Chef, makes a French-style dessert: a Key Lime Napoleon using fresh key limes, pre-purchased puff pastry, kiwi, a simple syrup, and more.
Key limes, he says, are primarily grown in Mexico these days. Join the Bungalow Chef as he gives a little historic and culinary perspective to a delicious dessert.
Don’t be afraid of creating simple syrup. It’s just equal parts of sugar and water, boiled and reduced, and then ready to use in your recipe. For this recipe, he adds a couple of mint leaves as well.
Michael Mech
Michael Mech was born and raised in the heart of small-town America in Blue Island,
Illinois. A bedroom community of Chicago, the town has a long and rich history to the
early 1860s. Perhaps this is why classical methods of preparation and vintage recipes influence his cooking and baking so strongly to this day.
Chef Mike has always been a booster to small-town life and bungalow living, but he’s no stranger to the big lights of the city. Mike has been featured in Chicago magazine, the Chicago Tribune, the Chicago Sun-Times, the New York Times, and recently in Who’s Hungry magazine. The Emmy-winning, PBS
television show Ask This Old House featured his home to restore the kitchen to its historical roots, and Mike demonstrated his culinary skills on the show.
A natural with the food landscape of Chicago, Mike served as the guide to the wide variety of cuisine of the Windy City to world famous chef David Rosengarten, as documented recently in Forbes magazine. Mike keeps a blog and website as The Bungalow Chef, where he shares “food
stories,” vintage recipes, and the “art of real, American cuisine.”
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