Chef in Residence – Annaliese Keller

Chef in Residence, Annaliese Keller, has lived a remarkable life with several diverse careers that she has woven together to create a unique tapestry of talent and flavor. Indeed, Annaliese, who is quite modest in person and would deny this vehemently, is a true renaissance woman.

As the oldest daughter in a large family, cooking and baking were part of her daily chores. “It was the lesser of two evils in those days,” she chuckles. “It was either cook dinner and do the dishes or fold mountains of clothes and diapers and iron every day. I chose the former!” Summers and early fall included canning and preserving flats of fruits, tomatoes and vegetables.

It wasn’t until Annaliese was married with a family of her own that she discovered that most people didn’t cook full meals every day, bake breads and desserts regularly or preserve fruits and vegetables in the summer. She didn't opt out for pre-packaged goods, but instead continued to "cook from scratch" as she enjoyed the routine of baking bread in the morning or cinnamon rolls on the weekends. She says, "I rarely had trouble getting the kids up for breakfast!”

When her children were young she began a cottage industry producing premium preserves, jellies and jams. A local bakery purchased all her wine-herbal jellies and gourmet quality preserves.  She included her children in the process, each child having special tasks that helped to bring the products to market.

The next phase of the business required product labels.  Annaliese taught herself graphic design, which eventually led her back to school for a degree in design and marketing communications and later to opening a graphic design and advertising business.

However, Annaliese’s real dream was to open a bed and breakfast and serve delicious meals using ingredients from her own garden and orchards. She honed her pastry skills at Cabrillo's Culinary program and “vacationed” at La Varenne Ecole de Cuisine and other pastry and cooking schools in preparation for her career as an innkeeper. An opportunity to open a new restaurant came along which she couldn’t resist, believing it would be a good test for her skills as a pastry chef. She opened a French bistro, Café Emmanuelle, in Santa Cruz, doing all of the baking and pastries herself. Within the first year, her desserts were recognized in the “best of “listings in the local papers and received a “gold award” for desserts in Santa Cruz.

A family emergency forced her to sell the restaurant, but she has continued to work as a restaurant consultant, most recently assisting the Davenport Roadhouse through new ownership, helping to create a spectacular menu and developing a line of food products for sale.

Several years ago, while assisting the owner of a Sri Lankan restaurant, she became fascinated with teas. She developed a line of traditional chai spice mixes, along with a number of chutneys and other condiments. Her incursion into the tea world opened up a new creative enterprise as a tea specialist.  Her background in food chemistry and her extraordinary "nose" helped her to develop exceptional tea blends. You can visit Annaliese's tea business and place orders at: www.malabartradingco.com.

Liese uses vanilla in several of her teas, tisanes and her preserves, as well as most of her baked goods. Here's what she says about vanilla:

“Vanilla adds an unique note to almost anything you add it to, from scented teas and mulling spices to wine jellies or fruit preserves. It’s a magical flavor. Patricia taught me everything I know and appreciate about vanilla, and without a doubt, it’s the one ingredient I can’t live without—actually--one of three ingredients I can’t live without: Mexican vanilla, Tahitian vanilla and Bourbon vanilla. 

"Vanilla is one of the most delicately complex and sublime flavors, and frequently not enough is added to recipes. I add two or three vanilla beans to my extracts to intensify the flavor and usually double the amount called for in a recipe.  I am also careful to pair the right vanilla with the flavor I am hoping to subtly enhance. For instance, I like to use a rich Mexican vanilla with the intense flavor of chocolate in my cakes and a more floral and delicate Tahitian vanilla in my cheesecakes, custards and fruits. Bourbon is my vanilla of choice for ice creams and most cookies.  I also use pieces of vanilla beans in many of my tisane and chai blends.  Vanilla flavor tends to “round off” the sharper edges of spices and produces a smoother taste. It’s an incredibly diverse ingredient.”

“I have yet to fulfill my dream of opening a bed and breakfast in a grand old manor house complete with tea room and manicured gardens, but I’m certainly ready now. It’s been a wonderful journey, albeit a rather meandering path to my goal, but one of these days, I’ll get there!”

Now, here are Annaliese's recipes for us to enjoy!

Cuban Flan

Courtesy of Chef Annaliese

This is a delicious variation of flan. It firmer, almost like a cheesecake, and rich flavored with a silky texture. It’s exceptional served with
fresh tropical fruits or berries.

Ingredients

4 eggs

1/2 cup sugar

8 oz. cream cheese

1 14 oz. sweetened condensed milk

1 large can evaporated milk

1 tablespoon pure Mexican vanilla extract

Instructions

Melt 1-1/2 cups sugar over low heat. Pour into shallow mold pan with center hole and tilt to cover bottom thoroughly.

Process the balance of ingredients in food processor.  Strain.  Pour into prepared pan, and bake at 350 degrees in hot water bath for 45-55 minutes. Cool.

Chill for 24 hours before serving.  Garnish plates as you choose.

Raspberry Custard Kuchen

Courtesy of Annaliese Keller

This recipe recently won first place in a baking contest. It’s a favorite of mine for brunch or to serve with tea in the afternoon with friends. 

Ingredients

1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup butter

1 tablespoon powdered sugar

2 tablespoons whipping cream

Filling

1/2 cup flour

1/2 cup sugar

3 cups fresh raspberries or other favorite berry

1 cup sugar

1 tablespoon all-purpose flour

4 eggs
1 cup whipping cream

1 tablespoon pure vanilla extract

Instructions

In a food processor bowl, combine 1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 cup butter and 1 tablespoon powdered sugar.  Process until fine crumbs form.

Add 2 tablespoons whipping cream. Pulse 2 or 3 times, until uniform “crumbs” form. Pat mixture onto bottom of quiche dish with straight fluted sides (at least 2 inches deep) or well-fitting 10-inch spring form pan.

Bake at 375° for 15 minutes. Remove from oven and cool slightly.

Combine in a bowl 1/2 cup flour, 1/2 cup sugar and 3 cups fresh raspberries. Toss to coat berries, sprinkle over crust. Arrange raspberries evenly over crust.

In food processor bowl, combine: 1 cup sugar, 1 tablespoon all-purpose flour, 4 eggs,
1 cup whipping cream and 1 tablespoon pure vanilla extract. Process until ingredients are just combined. Don’t over process. Pour custard mixture over berries. Bake at 375 degrees F. for 40-45 minutes, or until lightly browned.

Serve warm or chilled. Dust with powdered sugar, if desired. Store in the refrigerator.

Yield: 12 servings.

Chai Custard

Courtesy of Annaliese Keller

These creamy custards feature the flavors of chai, a spiced tea that’s redolent with exotic spices.

Ingredients

1 quart half and half (light cream)

1 tablespoon Malabar chai spice mix

1 tablespoon black tea

5 large eggs

/2 cup sugar

1/4 teaspoon salt

1 tablespoon pure Bourbon vanilla extract

Instructions

Combine half and half, chai spices and black tea in medium saucepan. Bring almost to boil. Remove from heat; cover and let steep 15 minutes to develop flavor. Strain mixture using fine mesh strainer.

Whisk eggs, sugar, salt and vanilla together. Slowly add the half and half mixture to the egg mixture, taking care that the egg mixture is well blended and not curdling before adding all the half and half mixture. Pour mixture through fine mesh strainer and discard any solids left in strainer. Pour into 8 custard cups. Sprinkle lightly with nutmeg. Place on baking sheet and pour enough hot water into pan to come up almost half way up the sides of custard cups. Bake at 325 degrees for 45-50 minutes.

Remove from water and cool on rack. Refrigerate until cold, about 6 hours.

If desired, serve with a dollop of slightly sweetened whipped cream.