Saturday, October 10 — Handmade Flavors of Fall at PSU
Ube, pumpkin, matcha, ripe pears, figs, and grapes—autumn has arrived at Mio’s Delectables.
A TASTE OF AUTUMN — SATURDAY, OCTOBER 10
Autumn has officially arrived at the Mio’s Delectables kitchen.
This week’s collection brings together roasted pumpkin, fragrant teas, ripe pears, figs, locally grown grapes, and plenty of handmade creams and confitures. Every pastry was created from scratch to capture the flavors, colors, and cozy feeling of the season.
UBE MONT BLANC TART
Our newest creation begins with a pâte sucrée tart filled with almond frangipane, house-made Pinot Grigio grape confiture, and custard.
It is then layered with Pinot Grigio grape mousse and tender cubes of cake, covered in whipped cream, and finished with ribbons of our house-made ube paste.
Rich, creamy, fruity, and beautifully purple, this is Mio’s version of an autumn Mont Blanc.
PUMPKIN CHEESECAKE WITH PINOT NOIR GRAPE CREAM
A silky pumpkin cheesecake baked over a gluten-free chocolate sponge cake and finished with diplomat cream and a vibrant cream made from Pinot Noir grapes.
The grapes were generously shared with us by our friend Akiko of Shiba Wichern Cellars. They bring a fresh, naturally fruity contrast to the warm pumpkin and chocolate flavors.
GLUTEN-FREE MATCHA SWISS ROLL
A soft rice-flour matcha sponge rolled with matcha chocolate ganache cream, house-made anko, and house-made cherry compote.
The outside is finished with hōjicha cream, adding a gently roasted note to the earthy matcha and sweet red bean.
PUMPKIN MILLE CRÊPE
Seven delicate layers of crêpes are filled with pumpkin filling and diplomat cream, then finished with coffee cake crumbs.
Creamy, gently spiced, and made for a cozy autumn afternoon.
ESPRESSO TIRAMISU
Espresso-soaked cake layered with rich mascarpone cream and finished with cocoa.
Deep coffee flavor, cloud-like cream, and just the right amount of indulgence.
EARL GREY SHORTCAKE WITH RIPE PEAR & LOCAL CHERRY PLUM
Fragrant Earl Grey shortcake layered with fresh ripe pear and raspberries, then covered in a softly tart cream made with local cherry plums.
Floral tea, mellow pear, bright berries, and local fruit come together in one beautifully balanced cake.
RUM-SOAKED FIG BROWN BUTTER POUND CAKE
A rich, buttery cake inspired by the traditional quatre-quarts, filled with dried figs generously soaked in dark rum.
It is finished with brown butter icing, Earl Grey tea leaves, and a touch of warm spice. Small in stature, but exceptionally rich.
ALSO JOINING THE TABLE
Persimmon Fromage Tarts, along with our seasonal Crumble Tarts in two flavors: Fig and Apricot.
Everything is handmade in small batches, from the ube paste and fruit confitures to the custards, creams, and cake layers. We hope each pastry brings a little piece of the season to your table.
Available Saturday, October 10 at the PSU Farmers Market.
Please note: Although our Pumpkin Cheesecake and Matcha Swiss Roll are made with gluten-free ingredients, they are prepared in a facility that also handles wheat. They are not recommended for those with celiac disease or severe gluten sensitivities.
We can’t wait to see you at the market!
Mio’s Delectables
