The daughter of a farmer, Kincaid is inspired by what she calls “the cadence of a growing season,” creating complex desserts that combine disparate flavors. “I ‘write’ and ‘rewrite’ every dessert each time I return to it,” she says."
Her Dessert, Deconstructed
Bitter Almond Cream: The base for this sauce: house-made liqueur prepared with apricot pits steeped in brandy.
Roasted Nectarines: Kincaid uses a tiny ring cutter to punch out the fruit.
Amaretti Cookies: “I roll the dough like gnocchi, then toss the cookies in raw sugar before baking.”