From The Kitchen: Essence of Oak Creek Dessert Recipe

The name of this sumptuous dessert is reminiscent of the rushing creek waters, breeze whistling through the trees and the sounds of wildlife all around. Dining at the L’Auberge Restaurant on Oak Creek is a treat, and this dessert is the perfect ending to a memorable creekside experience. Make this little slice of heaven at home with Chef Rochelle’s own Essence of Oak Creek Dessert recipe below. Enjoy!

Essence of Oak Creek Dessert

Mesquite Lemon Cake

  • 1 ½ tsp Baking Soda with 1 cup Water (bring to a boil, set aside and cool)
  • 1 Cup Butter
  • ¾ Cup Sugar
  • Zest of 3 Lemons
  • 1 tsp Salt
  • 4 Whole eggs
  • 1 ½ Cup Flour
  • ½ Cup mesquite flour
  • 2 tsp Baking Powder

Bring baking soda and water to a boil. Set aside and allow to cool. Combine flours, salt and baking powder in bowl and set aside. In separate bowl, cream the butter and sugar until all lumps are gone. Add salt and lemon zest. Add an egg one at a time, scraping each time in between. Alternate between adding the dry ingredients and the water/baking soda mix, starting and ending with dry. Make sure to scrape between each addition. Bake at 350 degrees for about 20-25 minutes.


  • 4 Cups cream
  • 3 Cups Milk (setting one cup aside)
  • 1 ½ Cup Brown Sugar
  • 1/2 Cup butter
  • 1 ½ tsp salt

Combine everything except one cup of milk. Reduce by half. Add remaining cup. Soak cake in toffee for 5 minutes prior to serving.

Rosemary Ice Cream

  • 4 Cups half and half
  • 4 Cups whole milk
  • 4 Cups Rosemary
  • 1 ½ cups sugar
  • ½ cup glucose
  • 1 tsp salt

Bring the milks to a simmer. Turn off and steep rosemary for 40 minutes. Strain rosemary, reheat milks and add sugar and glucose. Heat until dissolved. Allow to cool and churn in an ice cream machine.

Mesquite Soil

  • 3/4 Cup Flour
  • 1/3 Cup Malt Powder
  • 3 Tbsp. Mesquite Flour
  • 1 1/2 Tbsp. Almond Flour
  • 1/4 Cup + 1 Tbsp Lager of your choice

Combine all dry ingredients in a food processer. Slowly add the beer. Bake at 195 degrees for 5 hours. Process again in food processer, to make a crumb texture.


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