Dusk Delights

With La Jolla Cove in the distance, Jeff and Deni Jacobs are first in line to sample the delicious summertime cuisine of the family’s private chef, Lara Hayes.

Yam Pancakes with Smoked Salmon, Goat Cheese and Dill

2 medium yams, grated
1⁄4 teaspoon sea salt
1⁄4 teaspoon pepper
1 teaspoon ground cumin
1 large egg, lightly beaten
1 small onion, grated
2 tablespoons flour
1⁄2 teaspoon non-aluminum baking powder
2 to 4 tablespoons grape seed or canola oil
1 6-ounce log of goat cheese, cut into 1⁄4-inch rounds
1⁄2 pound finely sliced smoked salmon
1 teaspoon finely chopped dill

Combine the first eight ingredients in a large bowl and mix thoroughly. Coat a skillet with 2 tablespoons of the oil, then place over medium heat. Once the oil is hot, drop 2 tablespoons of the yam mixture at a time into the skillet, flattening the pancakes with the back of the spoon. Cook pancakes until lightly browned on the bottom, approximately four minutes, then flip and cook for another three minutes. Add more oil to the pan as needed and cook remaining pancakes.

To serve, place the pancakes on a platter. Top each with a round of goat cheese and a slice of smoked salmon. Garnish with chopped dill. Serves 12.

Berry Tart

Crust
3⁄4 cup spelt flour
1⁄2 cup fine yellow cornmeal
1⁄4 teaspoon salt
1⁄2 teaspoon non-aluminum baking powder
5 tablespoons agave nectar
1⁄4 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1 egg yolk
1⁄4 cup unsalted butter, at room temperature

Place all ingredients in a food processor with the pastry blade attached. Pulse until fully combined. The dough should hold its shape when you place some in the palm of your hand and squeeze. Form the dough into a ball and wrap in parchment paper. Refrigerate for a minimum of 30 minutes.

Preheat the oven to 350 degrees Fahrenheit. Place the chilled dough on a floured surface. Knead the dough four or five times, then roll out with a floured rolling pin. Make a 10-inch (approximate) circle with the dough until the mixture is about a quarter-inch thick. Drape the dough over the rolling pin and transfer to a 9-inch pie dish. Lightly press the dough into the dish, and trim any that is overhanging. Place parchment paper over the dough and cover with 2 cups of uncooked rice or pie weights. Bake for 20 minutes. Remove pie weights and return the crust to the oven until it is slightly browned, approximately 12 more minutes. Remove from oven and allow crust to cool.

Filling
4 ounces cream cheese
1⁄4 cup whipping cream
4 ounces mascarpone cheese
1⁄4 teaspoons vanilla extract
1⁄4 cup agave nectar
1 cup blueberries
1 cup red raspberries
1⁄2 cup blackberries
2 ounces grated dark chocolate

Place the cream cheese, whipping cream, mascarpone cheese, vanilla extract and agave nectar into a blender. Mix until the cream mixture is stiff. Using a spatula, spread the cream mixture into the cooled crust. Arrange the fresh berries on top of the pie, then sprinkle the grated chocolate over the berries. Serves eight to 10.

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