Bread Pudding = Blackberry + Apple Butter
Yield: Serves 8 what you need:
Challah Bread, 1 pound, large cubes
Challah Bread, 1 pound, large cubes
Eggs, 4 each
Egg Yolks, 4 each
Granulated Sugar, 9 Tbs.
Whole Milk, 3 cups
Heavy Cream, 1 cup
Vanilla Bean, 1/2 tsp.
Ground Cinnamon, 2 tsp.
Ground Nutmeg, 1/2 tsp.
Orange Zest, 1 each
Blackberries, 2 cups (freeze them ahead)
Apple Butter Ice Cream, as much as you want
how you make it:
1. Mix the eggs, yolks, sugar, milk, heavy cream, vanilla, cinnamon, nutmeg, and orange zest together in a large mixing bowl.
2. Pour the mixture over the challah bread and let soak for 20 minutes.
3. Fold in the blackberries and place the mixture in a lightly greased baking dish.
4. Back at 350 degrees for 30 minutes until golden brown and puffed up a little.
5. Serve with apple butter ice cream or whiskey sauce.
Egg Yolks, 4 each
Granulated Sugar, 9 Tbs.
Whole Milk, 3 cups
Heavy Cream, 1 cup
Vanilla Bean, 1/2 tsp.
Ground Cinnamon, 2 tsp.
Ground Nutmeg, 1/2 tsp.
Orange Zest, 1 each
Blackberries, 2 cups (freeze them ahead)
Apple Butter Ice Cream, as much as you want
how you make it:
1. Mix the eggs, yolks, sugar, milk, heavy cream, vanilla, cinnamon, nutmeg, and orange zest together in a large mixing bowl.
2. Pour the mixture over the challah bread and let soak for 20 minutes.
3. Fold in the blackberries and place the mixture in a lightly greased baking dish.
4. Back at 350 degrees for 30 minutes until golden brown and puffed up a little.
5. Serve with apple butter ice cream or whiskey sauce.
Ice Cream = Apple Butter"Our Pastry Chef Colleen and Sous Chef Tia came up with this wonderful ice cream recipe for the new restaurant. It has quickly become our new favorite."- Corey
Yield: 2 quarts
what you need:
Egg Yolks, 1/2 cup
Heavy Cream, 1/2 cup
Milk, 1 quart
Granulated Sugar, 1 pound
Apple Butter, 2 1/2 cups*
Egg Yolks, 1/2 cup
Heavy Cream, 1/2 cup
Milk, 1 quart
Granulated Sugar, 1 pound
Apple Butter, 2 1/2 cups*
how you make it:
1. Beat the egg yolks and the sugar together until pale yellow and thick.
2. Scald the milk in a sauce pan (bring slowly up to the boiling point).
3. Temper the hot milk into the egg yolk and sugar mixture. Cook the custard base over a water bath until it reaches a temperature of 165 degrees, whisking continuously.
4. Cool the mixture over an ice bath and add the apple butter.
5. Churn in an ice cream maker.
*recipe available on the Harvest page of this blog.
1. Beat the egg yolks and the sugar together until pale yellow and thick.
2. Scald the milk in a sauce pan (bring slowly up to the boiling point).
3. Temper the hot milk into the egg yolk and sugar mixture. Cook the custard base over a water bath until it reaches a temperature of 165 degrees, whisking continuously.
4. Cool the mixture over an ice bath and add the apple butter.
5. Churn in an ice cream maker.
*recipe available on the Harvest page of this blog.
Snack= Pecans + Spicy / Sweet
Yields 3 cups
what you need:
Egg White, lightly beaten, 1 each
Water, 1 Tbs.
Texas Pecans, halves, 3 cups
Granulated Sugar, 1/2 cup
Sea Salt, 1/2 tsp.
Ground Cinnamon, 1 tsp.
Ground Cloves, 1/2 tsp.
Ground Nutmeg, 1/2 tsp.
Ground Cayenne Pepper, 1/4 tsp.
Orange Zest, 2 each
how you make it:
1. Heat the oven to 350 degrees.
2. Bring a large pot of water to a boil.
3. Blanch the nuts in boiling water for about 2 minutes
4. Drain the nuts and place them in a large stainless steel mixing bowl.
5. Beat the egg white with the water until frothy, and stir in the pecans.
6. In a small bowl, mix all of the spices together with the orange zest.
7. Sprinkle the spice mixture over the nuts and stir briefly just to coat.
8. Spread the nuts evenly onto a foil or wax paper lined cookie sheet.
9. Bake in the preheated oven for 30 minutes. (check the nuts every 10 minutes and stir)
what you need:
Egg White, lightly beaten, 1 each
Water, 1 Tbs.
Texas Pecans, halves, 3 cups
Granulated Sugar, 1/2 cup
Sea Salt, 1/2 tsp.
Ground Cinnamon, 1 tsp.
Ground Cloves, 1/2 tsp.
Ground Nutmeg, 1/2 tsp.
Ground Cayenne Pepper, 1/4 tsp.
Orange Zest, 2 each
how you make it:
1. Heat the oven to 350 degrees.
2. Bring a large pot of water to a boil.
3. Blanch the nuts in boiling water for about 2 minutes
4. Drain the nuts and place them in a large stainless steel mixing bowl.
5. Beat the egg white with the water until frothy, and stir in the pecans.
6. In a small bowl, mix all of the spices together with the orange zest.
7. Sprinkle the spice mixture over the nuts and stir briefly just to coat.
8. Spread the nuts evenly onto a foil or wax paper lined cookie sheet.
9. Bake in the preheated oven for 30 minutes. (check the nuts every 10 minutes and stir)
note from corey: "Every chef has burned their weight in nuts, whether they'll admit it or not. When our cooks are preparing these, I ask them to leave a nut on their cutting board. That way they'll see it constantly and won't forget these little gems in the oven."
Quick Bread= Zucchini + Pecan + Raisin
"This is the bread that set me on the path of becoming a chef. Ironically, it's held such fond memories for me that I haven't made it since I won the fair as a child - I suppose because it has always been kind of sacred." - Corey
"This is the bread that set me on the path of becoming a chef. Ironically, it's held such fond memories for me that I haven't made it since I won the fair as a child - I suppose because it has always been kind of sacred." - Corey
Yield: 4 loaves
what you need:
Zucchini (large), 2 1/2 lb.
Sugar, 1 1/2 lb.
Brown Sugar, 12 oz.
Eggs, 12 oz. (6 each)
Baking powder, 3/4 oz.
Baking soda, 1/3 oz.
Salt, .5 oz.
Cloves, 1/8 oz.
Cinnamon, 1/8 oz.
Vegetable oil, 12 oz.
Bread flour, 1 1/2 lb.
Pastry flour, 4 oz.
Texas Pecans, chopped, 1/2 lb.
Raisins, chopped, 1/2 lb.
how you make it:
1. Cut the ends off of the zucchini. Remove the seeds and grate the squash.
2. Combine all of the ingredients and mix with a whip for 5 minutes on high speed, scraping the sides of the bowl often.
3. Pour batter into greased loaf pans (or you can do muffins).
4. Bake at 350°F for 45 minutes to 1 hour.
what you need:
Zucchini (large), 2 1/2 lb.
Sugar, 1 1/2 lb.
Brown Sugar, 12 oz.
Eggs, 12 oz. (6 each)
Baking powder, 3/4 oz.
Baking soda, 1/3 oz.
Salt, .5 oz.
Cloves, 1/8 oz.
Cinnamon, 1/8 oz.
Vegetable oil, 12 oz.
Bread flour, 1 1/2 lb.
Pastry flour, 4 oz.
Texas Pecans, chopped, 1/2 lb.
Raisins, chopped, 1/2 lb.
how you make it:
1. Cut the ends off of the zucchini. Remove the seeds and grate the squash.
2. Combine all of the ingredients and mix with a whip for 5 minutes on high speed, scraping the sides of the bowl often.
3. Pour batter into greased loaf pans (or you can do muffins).
4. Bake at 350°F for 45 minutes to 1 hour.
note from corey: "I love warm Cranberry Orange Loaf on cold mornings. This is a quick bread you can serve up in thick slices with warm butter and jam, or if you're more adventurous, make French toast out of it and serve it as breakfast in bed with a little Grand Marnier spiked whipped cream. This goes great with warm apple cider."
Quick Bread= Cranberry + Orange + Pecan
Yield: 2 Loaves
what you need:
Butter 5 1/4 oz
Granulated sugar 7 1/2 oz
Orange Zest, finally grated 3/4 Tbsp
Cinnamon, ground 1/2 Tbsp
Egg 3 ea.
Orange juice 1 oz.
Bread flour 10 1/2 oz
Baking powder 1/2 Tbsp.
Salt 1/4 tsp
Milk 4 1/2 oz.
Dried Cranberries 4 oz
Chopped, Toasted Pecans 2 wt oz.
how you make it:
1. In a mixer, cream the butter, sugar, and orange zest together until well combined. Turn the mixer down to medium and gradually add the eggs, cinnamon, and orange juice.
2. Combine the flour, baking powder, and salt and add the mixture to the butter, alternating with the milk in thirds. Mix for 3 minutes on medium speed until well combined.
3. Fold in the cranberries and pecans.
4. Bake in greased loaf pans at 350°F until the loaf is well browned and a skewer inserted in the center comes out clean. (you can also make these into muffins if desired)
note from corey: To serve, saute thick slices of the loaf in butter. Dust with powdered sugar and top with whipped cream and granola or your favorite jam. To make French toast, soak thick slices in cream and eggs with a little bit of cinnamon (you don't need much for this well-seasoned loaf) and cook as you would any French toast.
Fruit = Nectarine + Gingerbread / Grilled
Serves 8 people
what you need:
nectarines, ripe but firm, cut in half, 4 each
butter, unsalted, 1 Tbsp.
honey, 1 Tbsp.
ginger snap cookies, crumbled, 4 oz.
muscat wine, 1/2 oz.
mascarpone, 4 oz.
cinnamon, 1/4 tsp.
canola oil for grilling nectarines, 1/2 oz.
how you make it:
1. Lightly rub the nectarine halves in canola oil and grill briefly.
2. Place the nectarines on a baking rack with the cut side up.
3. Mix the butter, honey, and ginger snap cookies together in a small bowl.
4. Spoon the mixture equally into the cavities of each of the cut nectarines.
5. Bake the nectarines at 350 degrees for 5 minutes until they are warm. They should be soft but not mushy.
6. While the nectarines are baking, whisk the mascapone and muscat wine together with the cinnamon until the mixture is light and airy.
7. Serve 1/2 of a nectarine to each guest with a little of the mascarpone cream on top.
note from corey: "This is the perfect dessert to eat by the fire. There's nothing easier than preparing a dessert of grilled fruits stuffed with gingerbread cookies. Served with a little mascarpone chantilly or whipped cream and it becomes a sweet, crunchy, cloud of a dessert. In this recipe, grilling the fruits concentrates the sugars and brings out the flavor, and the addition of Gingerbread Cookies adds texture and intensity. Simple desserts like this really let the main ingredient shine, so it's important that you buy high-quality fresh fruits."
Pie = Sweet Potato / Chess
"These amazing little chess pies have all of the flavors of the fall and winter seasons. Follow the easy recipe below to make this great dessert for the holidays."-Corey
what you need:
butter, unsalted 1 cup
sugar 4 cups
vanilla extract (pure) 2 tsp.
eggs 8 each
cornmeal, fine ground 2 Tbsp.
evaporated milk 1/2 cup
white vinegar 2 Tbsp.
sweet potato puree 2 cups
how you make it:
1. In a mixer, cream the sugar and butter together until it turns a pale yellow color.
2. With the mixer on low, add the eggs one at a time. Mix until all of the ingredients are well combined.
3. Blend in the sweet potato puree and vanilla extract.
4. Blend in the evaporated milk and white vinegar. Mix until the ingredients are well combined.
5. Fold in the cornmeal.
6. Pour into a pre-baked pie shell (we use pate brisee, recipe below) and bake at 300 degrees for 40 minutes, or until set.
Pate Brisee (Pie Crust)
what you need:
All-Purpose Flour 2 1/2 cups
Salt 1 tsp.
Sugar 1 Tbsp.
Butter, Unsalted 1 cup
Cold Water 1/4-1/2 cup
how you make it:
1. In the bowl of a food processor, mix the flour, sugar, salt, and butter until it has a mealy, crumbly texture.
2. Add the ice water in a slow, steady stream while pulsing the machine.
3. Once the dough comes together without being overly wet, remove from the machine. (Test the dough by forming a small ball in the fingers. Do not over-process the dough or it will develop gluten and be tough.)
4. Press the dough into tart forms and pre-bake for 10 minutes at 400 degrees.
Sorbet = Basic
what you need:
Water 2 3/4 pints
Sugar 2 lbs.
Corn syrup 7 oz.
Fruit Puree 6 oz.
how you make it:
1. In a large pot, combine all of the ingredients and boil for 1 minute.
2. Allow the mixture to cool at room temperature.
3. Churn in an ice cream maker until frozen.
Yield: 2 Loaveswhat you need:
Butter 5 1/4 oz
Granulated sugar 7 1/2 oz
Orange Zest, finally grated 3/4 Tbsp
Cinnamon, ground 1/2 Tbsp
Egg 3 ea.
Orange juice 1 oz.
Bread flour 10 1/2 oz
Baking powder 1/2 Tbsp.
Salt 1/4 tsp
Milk 4 1/2 oz.
Dried Cranberries 4 oz
Chopped, Toasted Pecans 2 wt oz.
how you make it:
1. In a mixer, cream the butter, sugar, and orange zest together until well combined. Turn the mixer down to medium and gradually add the eggs, cinnamon, and orange juice.
2. Combine the flour, baking powder, and salt and add the mixture to the butter, alternating with the milk in thirds. Mix for 3 minutes on medium speed until well combined.
3. Fold in the cranberries and pecans.
4. Bake in greased loaf pans at 350°F until the loaf is well browned and a skewer inserted in the center comes out clean. (you can also make these into muffins if desired)
note from corey: To serve, saute thick slices of the loaf in butter. Dust with powdered sugar and top with whipped cream and granola or your favorite jam. To make French toast, soak thick slices in cream and eggs with a little bit of cinnamon (you don't need much for this well-seasoned loaf) and cook as you would any French toast.
 |
| The Great French Gingerbread Baker, drawing out a batch of kings. |
Serves 8 people
what you need:
nectarines, ripe but firm, cut in half, 4 each
butter, unsalted, 1 Tbsp.
honey, 1 Tbsp.
ginger snap cookies, crumbled, 4 oz.
muscat wine, 1/2 oz.
mascarpone, 4 oz.
cinnamon, 1/4 tsp.
canola oil for grilling nectarines, 1/2 oz.
how you make it:
1. Lightly rub the nectarine halves in canola oil and grill briefly.
2. Place the nectarines on a baking rack with the cut side up.
3. Mix the butter, honey, and ginger snap cookies together in a small bowl.
4. Spoon the mixture equally into the cavities of each of the cut nectarines.
5. Bake the nectarines at 350 degrees for 5 minutes until they are warm. They should be soft but not mushy.
6. While the nectarines are baking, whisk the mascapone and muscat wine together with the cinnamon until the mixture is light and airy.
7. Serve 1/2 of a nectarine to each guest with a little of the mascarpone cream on top.
note from corey: "This is the perfect dessert to eat by the fire. There's nothing easier than preparing a dessert of grilled fruits stuffed with gingerbread cookies. Served with a little mascarpone chantilly or whipped cream and it becomes a sweet, crunchy, cloud of a dessert. In this recipe, grilling the fruits concentrates the sugars and brings out the flavor, and the addition of Gingerbread Cookies adds texture and intensity. Simple desserts like this really let the main ingredient shine, so it's important that you buy high-quality fresh fruits."
Pie = Sweet Potato / Chess
"These amazing little chess pies have all of the flavors of the fall and winter seasons. Follow the easy recipe below to make this great dessert for the holidays."-Coreywhat you need:
butter, unsalted 1 cup
sugar 4 cups
vanilla extract (pure) 2 tsp.
eggs 8 each
cornmeal, fine ground 2 Tbsp.
evaporated milk 1/2 cup
white vinegar 2 Tbsp.
sweet potato puree 2 cups
how you make it:
1. In a mixer, cream the sugar and butter together until it turns a pale yellow color.
2. With the mixer on low, add the eggs one at a time. Mix until all of the ingredients are well combined.
3. Blend in the sweet potato puree and vanilla extract.
4. Blend in the evaporated milk and white vinegar. Mix until the ingredients are well combined.
5. Fold in the cornmeal.
6. Pour into a pre-baked pie shell (we use pate brisee, recipe below) and bake at 300 degrees for 40 minutes, or until set.
Pate Brisee (Pie Crust)
what you need:
All-Purpose Flour 2 1/2 cups
Salt 1 tsp.
Sugar 1 Tbsp.
Butter, Unsalted 1 cup
Cold Water 1/4-1/2 cup
how you make it:
1. In the bowl of a food processor, mix the flour, sugar, salt, and butter until it has a mealy, crumbly texture.
2. Add the ice water in a slow, steady stream while pulsing the machine.
3. Once the dough comes together without being overly wet, remove from the machine. (Test the dough by forming a small ball in the fingers. Do not over-process the dough or it will develop gluten and be tough.)
4. Press the dough into tart forms and pre-bake for 10 minutes at 400 degrees.
Sorbet = Basicwhat you need:
Water 2 3/4 pints
Sugar 2 lbs.
Corn syrup 7 oz.
Fruit Puree 6 oz.
how you make it:
1. In a large pot, combine all of the ingredients and boil for 1 minute.
2. Allow the mixture to cool at room temperature.
3. Churn in an ice cream maker until frozen.
note from corey: "I pair these seasonal sorbets with their gelees in a fun way that brings back childhood memories. Raspberry, Blackberry, and White Peach Sorbets are spiked with flourishes of Pop Rocks, Swizzle Sticks, and fruit sauces. Below is a simple recipe to make your favorite flavor of sorbet."
