An Update From Bear
Good morning humans, Bear here. So sorry about the scare last week. I’m good and want to thank you all for the well wishes!
It’s just that I couldn’t possibly believe it was my real Osa at the door…not after all that has happened. So I ran. I ran up the coast along the city of angels, with the wildlife in the vast wilderness of Muir Woods, between the massive trees of the Redwoods. I ran through Port Orford — snatching up buttery salmon with every step, ate cheese in Tillamook and roasted artisanal coffee with Modest Mouse in Portland. I ran rampant in Olympia — where the forest and the water become one, boarded a ferry in Bremerton before sneaking past the Fremont Troll. Once in Seattle, I cooked. I cooked five courses and threw a party for new friends that welcomed me with open arms. The Great Oso once told me if I ever again felt in danger, this was the place I was to come.
I’m grateful to the Five Kingdom Alliance for locating me and explaining the true story with Osa and, amazingly, Osito. My cub! I had the opportunity to speak to them via secure internet connection a few days ago. I feel so blessed and will count the days until I get to see them in bear.
All that said, I have decided it’s in everyone’s best interest that I remain in Seattle for the time being. I don’t trust QARTEL is truly as dormant as they seem and believe an attack may be imminent. Us 100 animals protected by the Five Kingdom Alliance have been targeted time and time again and I can’t put Osa or Osito at risk. So I’ll stay here until things calm down and do what I know best; cook and connect new friends. If you know any humans in the Seattle area, have them come see me and we’ll have a party.
Osa Bear, well, she’s the best bear and chef I know. She’s the creator of many of the dishes I serve and the inspiration behind the others. She agrees it’s best for her and Osito remain in San Diego, continuing to take the dining experience we created together to new heights. She has already classed up the joint during our dinner service, and my Osito is getting his paws dirty at Brunch by Bear. One of his recent creations is below. I couldn’t be a prouder papa. If you go see them for a meal, give ’em a giant bear hug for me.
***(I hope you’re all enjoying watching the story unfold! If you have any questions about your existing reservation, please email me directly at firstname.lastname@example.org. Thanks for being a friend of Cow by Bear! We’re just getting started.)
Lil’ Osito’s Blueberry Crumble
My cub, Osito, enjoying his tasty Blueberry Crumble.
1 pint blueberries
4.5 tbsp. sugar
1 tbsp. lemon juice
1/2 cup milk
2 egg yolks
1 egg white
pinch cream of tartar
1/4 c mascarpone
1/2 cup heavy cream
1 1/2 cup all-purpose flour
2 tbsp. sugar
3/4 tsp. salt
8 tbsp. unsalted butter, melted
1 1/2 tbsp. buttermilk
1 cup sugar
1 cup water
1 bunch lavender sprigs
Blueberry Semifreddo (makes eight 3oz. cups):
1. Wash the blueberries, combine them in a large bowl with the lemon juice and 1 tbsp. of the sugar. Let sit for 20 minutes.
2. Puree the blueberries in a food processor or blender until smooth. Set aside.
3. Bring the milk to a boil in a saucepan over medium heat.
4. While milk is heating, whisk the 2 egg yolks, 3.5 tbsp. of the sugar, and a pinch of salt together in a bowl.
5. When milk is boiling, pour about half of it into the egg mixture and whisk vigorously.
6. Pour the egg mixture back into the rest of the milk and place saucepan back on stove.
7. Heat the milk and egg mixture over low heat, stirring constantly with a wooden spoon to prevent eggs from cooking, until the mixture reaches 170 degree and thickens like a heavy cream.
8. Remove the saucepan from heat. Stir in the blueberries and mix with a spoon.
9. Pour the mixture into the bowl that contained the blueberries and place into an ice bath. Let the mixture cool to 40 degrees.
10. While the blueberry mixture is chilling, whip the egg white in a stand mixer until frothy. Add a pinch of cream of tartar and whipping until medium peaks form. Scrape the whipped egg white into a bowl and set aside.
11. Place the mascarpone and heavy cream into the mixer bowl and whip with whisk attachment until soft peaks form.
12. When the blueberry mixture is cool, fold in the whipped egg white gently with a rubber spatula.
13. When the egg white is nearly mixed, add the whipped cream you made and the mascarpone, and very gently fold to combine.
14. Pour the mixture into a large container, cover, and place in the freezer for at least 4 hours.
1. Preheat oven to 350 degrees.
2. Mix the flour, sugar and salt in a stand mixer.
3. Add melted butter and buttermilk until the mixture begins to combine into small clusters.
3. Bake crumbs on lined cookie sheet for 25 minutes, or until lightly golden brown and still soft to the touch. Let cool for about 30 minutes and the crumb will dry and become crumbly.
1. Combine the sugar and water in a saucepan and heat until sugar is completely dissolved.
2. Add lavender and steep, uncovered, for 30 minutes.
3. Remove lavender and strain. Cool before serving.
To Plate: Place the semifreddo mold off center on a plate and surround with crumble. Dress lightly with lavedner syrup and garnish with fresh lavender.