MATTHEW O'HAVER

Executive Pastry Chef Matthew O'Haver

Matthew O’Haver is the Executive Pastry Chef for the prestigious Oak Room restaurant at The Plaza, one of New York City’s finest luxury hotels.  After graduating from The Culinary Institute of America, O’Haver began his career at Café Grey in New York, assisting in pastry production and dessert plating. He then contributed in the opening of a new restaurant in the Essex House hotel, where he participated in all aspects of pastry production in both the restaurant and hotel.

After Essex House, O’Haver made his mark at the acclaimed David Burke’s Townhouse in New York City as the Pastry Sous Chef, and at One if By Land, Two if By Sea as the Executive Pastry Chef.

In 2008, O’Haver was asked to cook at the James Beard House and the Star Chefs Gala in New York City.  He was also invited to participate in New York City’s Food & Wine Festival.

Pastry Chef  -Matthew J. O'Haver
Licorice Ice Cream Base:
2 Cups Milk
2 Cups Heavy Cream
1 Cup Sugar
15 Ea. Egg Yolks
½ Cup Black Sambuca (or other Licorice flavored liquor)

Directions:
1. Bring milk, cream, and sugar to a boil in a large pot.

2. Place egg yolks into a large bowl and slowly add the warm cream mixture to it, whisking quickly (temper). Then place the egg and cream mixture back into the pot and cook on medium heat stirring constantly to avoid lumps.

3. Cook mixture till it coats the back of a wooden spoon, (nappe).

4. Remove from heat and strain through a fine mesh sieve.

5. Have a container filled with ice and a little water and another container inside (ice bath). Pour the ice cream base into the empty container in the ice bath to allow to cool.

6. Once the ice cream base is cooled completely add the Sambuca.

7. Spin half of the ice cream base according to your ice machines directions. Save the other half of the ice cream base for later.

Frappuccino:
2 Cups (about) Licorice Ice Cream Base
¼ Cup Espresso
½ Cup Licorice Ice Cream
½ Tbsp. IOTA Carrageen
1 ¼ Cup Ice
1-2 Tbsp Black Sambuca (or other Licorice flavored liquor)
2 Cups Heavy Cream
1 Tbsp. Powdered Sugar
1 Tbsp. Chai Liqueur

Directions:
1. Place ice cream base, spun ice cream, and espresso into the Professional Series container in the order listed and secure lid.

2. Select Variable 1.

3. Turn machine on and quickly increase to Variable 5.

4. Blend until mixture has a smooth consistency; then remove lid plug.

5. Slowly add the IOTA Carrageen through the lid plug opening. Once incorporated add the Sambuca and ice and replace the lid plug.

Note: Add as much or as little Sambuca depending on how much kick you want the Frappuccino to have.

6. Increase speed to Variable 10, then to High.

7. Blend until it becomes creamy. 

8. Pour into a pitcher and set aside.

9. Clean and dry container.

10. Add the cream, powdered sugar, and Chai liqueur into the Professional Series container and secure lid.

11. Select Variable 1.

12. Turn machine on and quickly increase to Variable 10, then to High.

13. Blend for 3-5 seconds until stiff peaks form. Use this delicious cream to place on top of your Frappuccino.