Directions

For the oranges: Using a sharp paring knife, cut peel and pith from oranges, then cut each section of fruit away from membranes, cutting as close to membranes as you can. Squeeze juice from membranes into a medium bowl. Add 1/4 cup sugar and 1 teaspoon vinegar; stir to dissolve sugar, then add orange segments and gently stir to combine. Let mixture stand at room temperature until orange segments are flavorful, about 1 hour. (Macerated oranges keep, covered and chilled, for up to 1 day.)

For the meringue: Heat oven to 300 degrees F with rack in middle. Line a baking sheet with parchment paper; lightly coat with nonstick spray. Fill a medium saucepan with 2 inches water; bring water to a simmer. In the bowl of an electric mixer fitted with whisk attachment, beat together egg whites, 1/4 cup granulated sugar and the confectioners sugar on medium speed until well-combined, about 2 minutes. Set bowl over (but not touching) the simmering water, and whisk mixture until hot to the touch and not at all grainy, about 3 minutes.

Return bowl to mixer fitted with whisk and beat on medium speed until eggs are cool, thick and creamy (resembling shaving cream), about 10 minutes. Add 3 teaspoons vinegar and 1/4 teaspoon salt; beat on low speed just to combine.

Evenly spread meringue, about 1/4 inch thick, onto prepared baking sheet. Bake, rotating halfway through, until meringue is lightly golden, with no visible white patches, 45 to 50 minutes. Let cool completely on baking sheet on wire rack. Break meringue into large shards. (Meringue can be kept in an airtight container at room temperature for up to 2 weeks. If it loses its crunch, dry in a 300 degree F oven, 5 to 10 minutes.)

For the caramel: In a medium heavy-bottomed saucepan, combine remaining 1/2 cup sugar, corn syrup and water. Gently whisk together mixture to ensure sugar is damp throughout, being careful not to get sugar on sides of pot. Cook over medium-high heat until mixture is golden at edges, 5 to 6 minutes, then gently whisk until a golden caramel forms, about 1 minute more.

Remove pot from heat and, one ingredient at a time, carefully whisk in butter, cream, crème fraîche and remaining 1/4 teaspoon salt. Transfer caramel to a small metal bowl and chill over an ice bath, or refrigerate until cool. (Caramel keeps, refrigerated in an airtight container, for up to 2 weeks.)

To serve: In a small saucepan, gently heat caramel just until warm; remove from heat. Divide orange segments among 6 bowls; spoon a little macerating liquid over the top. Garnish with meringue shards, drizzle with caramel and serve immediately.

Directions

In a kitchen aid bowl add 6 oz of cool water and gelatin. Gently stir and allow blooming - about 5 minutes. Place the kitchen aid bowl over a small pot of boiling water (Bain Marie) and stir to dissolve the gelatin – about 3-4 minutes.

In a separate nonstick medium pot add remaining 6oz of water, sugar, and ¾ cup of light corn syrup. Stir gently just to combine with a clean spoon. Over medium heat bring the sugar mixture to 240 degrees without stirring. Remove from heat and add in remaining ¼ cup of corn syrup – stir to combine. With the mixer running on low, slowly pour hot mixture into the kitchen aid bowl with the gelatin that has been dissolved. Once the hot sugar has been completely added, whip with the whisk attachment on medium high for 12- 15 minutes or until light and fluffy. Whip in 1 Tablespoon of coconut extract.

Combine powdered sugar and corn starch in a small bowl. Spray a 9x13 in metal pan with nonstick cooking spray and dust lightly with cornstarch mixture. Pour marshmallow into the prepared pan and smooth out with a lightly sprayed spatula. Allow to cool uncovered over night or for at least 4 hours.

Turn marshmallow out onto a surface dusted with remaining cornstarch mixture and cut into desired shapes. Store in an airtight container.

Directions

To make the sorbet: You'll need to start the sorbet at least one day ahead so that it will harden properly. Prepare an ice water bath. Cut a shallow X in the bottom of each tomato. Drop them boiling water to blanch about 30 seconds and then transfer into the ice water bath. Skins should peel off easily with a small, sharp knife. Quarter them and remove the seeds, then puree them in a blender. Add the water, corn syrup, paprika and milk powder (if using) to a medium saucepan. Bring the mixture to a simmer, stirring occasionally. Remove the pan from the heat. When cool, mix in the tomato puree. Place mixture in an ice cream machine and process according to manufacturer's instructions. Scrap the sorbet into a container with a lid and freeze until hard. Overnight is best. To make the spicy candied bacon: Roughly chop the bacon, then transfer it to a food processor, along with the brown sugar and cayenne. Pulse 10, or 12 times until a coarse, crumbly mixture is achieved. Heat a cast iron skillet over medium-high heat. Add the bacon mixture and cook stirring very, very often until the bacon begins to cook and the sugar caramelizes. Do not cook it to very crisp and do not let the sugar burn. Taste often. When the bacon is cooked but still a bit chewy remove it from the pan to stop cooking and transfer it to a plate to cool. To make the corn brulee: Preheat oven to 300 degrees. Bring the cream, reserved cobs, and sugar to a simmer in a pot. Remove from heat, and cover 30 minutes until flavors develop. In a medium-sized bowl whisk the egg yolks until well aerated and lighter in color. Strain the cream mixture while whisking into the same bowl, discarding any solids. Wash out the saucepan and put the cream and yolk mixture back into the pan. Bring to a simmer, stirring and scraping the entire time until the mixture thickens somewhat. Strain the mixture again. Divide the corn kernels into four 6-oz ovenproof ramekins. Top each with about 1/4 of the cream mixture, leaving about 1/4-inch of space to the lip of the ramekin. Set the filled ramekins into a baking pan. Fill the pan about 1/2 way up the sides of the ramekins with water and carefully transfer to the oven. Bake until custard sets, about 45 minutes. Cool completely. To serve: Roughly chop the candied bacon into a gravely mixture. Divide it evenly on top of the 4 ramekins, spread to cover well. Place the ramekins under the broiler until the bacon mixture begins to bubble. Remove from broiler to let cool completely. Alternatively you may use a small blow torch to caramelize the candied bacon. Serve at room temperature with a small scoop of tomato sorbet.