The Libertine's Emily Cain Shows Off Her New Dessert.
Head Libertine chef Roe DiLeo has opened the Libertine kitchen to Emily and her divine dessert creations. Beginning this past Monday, Cain will be serving a new dessert each week at the revered Lower Greenville gastro-pub, right alongside the regular dessert menu. As one of the first to taste her new dessert option on Monday, I must say: It was absolutely amazing.
Name: Emily Cain
How long have you worked at The Libertine? Three years.
Tell me about your past culinary experience.
Do you have culinary experience? I don't. My experience comes through my family. My grandmother loves to bake, and I always loved to help her. My father is also an amazing cook and baker. I have to give some credit to our head chef at The Libertine, Roe DiLeo, too. She is one of my best friends and has always been willing to taste my creations and give me feedback.
Are the desserts you're serving your original recipes?
Some of them are. Others I find and try to tinker with to make my own.
Do you actually bake them yourself?
I make and bake all of it! From the pie shells to the filling to the topping. It's all made from scratch.
Will you feature a new dessert each week?
Yes, a new dessert each week, starting on Mondays. The we'll see where it goes.
What does each dessert cost?
Five dollars, except on Tuesdays, when they are $2.50 because of our half-price food menu.
How long do you plan on doing it?
As long as people are interested I'll continue to do it — for The Libertine and anyone else.
This is obviously just the beginning. What is your goal?
Well, I would love to be able to make desserts for other places as well as The Libertine. I want to get my name and products out there. Eventually, I'd like to open my own bakery.
The Dish: Lemon Tartlets with Blackberry Compote.
The actual tartlet shell is Emily's secret recipe. You can purchase pre-made shells in the frozen section of any grocer or search a recipe on the internet.
– 1/4 cup lemon curd
– 1/2 cup 8oz packaged cream cheese, softened.
– 2 tbsp seedless blackberry spread
– 2 tsp fresh lemon juice
– Fresh blackberries
– Beat lemon curd and cream cheese together until smooth.
– Fill tartlet shells with filling and refrigerate for two hours.
– Mix blackberry spread and lemon juice together.
– Drizzle over tartlet and top with a few fresh blackberries.
Serving size: Four tartlets a batch.