Maple Glazed Pork Tenderloin

Pork Tenderloin
2 cups Pure Maple Syrup


1 cup Apple Cider Vinegar

2 tablespoons Honey

2 tablespoons Brown Sugar

1 teaspoon Crushed Red Pepper

1 teaspoon Pickled Ginger, Chopped

2 clove Garlic, Minced

1/4 teaspoon Kosher Salt

Black Pepper to taste

2 Pork Tenderloins





1. Whisk together the maple syrup, cider vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined in a non-reactive bowl.

2. Reserve 3/4 Cup of Marinade to be used as a glaze during cooking.

3. Place pork into marinade that is in the non-reactive bowl, cover with plastic film, and allow to marinate in the refrigerator overnight.

4. Remove from refrigerator 30 minutes prior to grilling, and allow to come to room temperature.

5. Preheat an outdoor grill for medium heat, and lightly oil grate.

6. Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade.

7. Cook on preheated grill until the Pork reaches the desired degree of doneness.

8. Baste occasionally with the 1 cup of reserved marinade.

Gâteau de la forêt-Noire(Black Forest Gâteau)- Metric

Black Forest Gateau


Gâteau de la forêt-Noire(Black Forest Gâteau)- Metric

Ingredients:

Gênoise au Chocolat

3 Eggs

3 Egg Yolks

130g Soft Flour( Cake Flour)

30g Cocoa Powder



Sirop au Kirsch

80g Sugar

80ml Water

40 ml Kirsch

Crême Chantilly

600 ml Cream

60 g Sugar

Vanilla Essence

Garniture

250g Griotte Cherries

10g Cornflour(Cornstarch)

100ml Syrup from Griottes

500 ml Black Cherry Preserves

Steps:

1. Mix the eggs and sugar together, and cook over a hot water bath until ribbon stage is reached.

2. Sift the dry ingredients together, and fold dry ingredients into egg mixture in three parts. Fold to incorporate between additions.

3. Pour batter into floured cakes form and smooth. Make sure to create a slight dimple in the center.

4. Bake in a preheated 180°C oven until a toothpick inserted in the center can be removed clean. Invert cake onto a cooling rack, removing form, allow to cool completely.

5. Prepare the soaking syrup, and Chantilly cream while allowing your cake to cool.

6. To make the syrup add the sugar, water, and Kirsch into a small saucepan and reduce by half over medium to high heat. Allow to cool.

7. To make the filling, heat the syrup from the griotte in a medium saucepan. Add just enough water to the cornstarch to make a smooth paste. Add paste to the syrup as it begins to boil and stir to incorporate. Allow to cook for one minute, or the starchy flavor has been removed. Remove from heat fold in cherries. Reserve.

8. Remove the crust from the edges of the cake, and cut cake horizontally into three separate layers.

9. Brush bottom layer of cake with syrup. Spread a thin layer of black cherry preserves.

10. Add a second layer of sponge. Brush with syrup, pipe a thin layer of Chantilly cream to form a border, and add a thin layer of cherry filling to fill center of cake.

11. Top with final layer of sponge. Brush with syrup, and allow to soak one minute.

12. Covered cake with thin layer of Chantilly cream to serve as a crumb coat.

13. Finnish cake with a smooth layer of Chantilly cream. Use a crumb scraper on the sides to create thin grooves. Garnish with fresh cherries, and shaved dark chocolate.

Au Gratin Potatoes

Sweet Potatoes Au Gratin
3 Pounds Yukon Gold Potatoes, Peeled, sliced thin


1 Clove Garlic, Minced

1/4 Teaspoon Ground White Pepper

1/2 Teaspoon Kosher salt

1/2 Cup Grated Gruyere Cheese

1 Cup Grated parmesan Cheese

1 Quart Heavy Cream

4 Eggs



Steps:

1). Preheat oven to 325°F.

2). Mix Heavy Cream, Gruyere, 1/2 Cup Parmesan, Salt, Pepper, Garlic, and Eggs.

3). Add potatoes to mixture, and toss to coat evenly.

4). Remove Potatoes from Cream mixture, and place into Casserole dish . Pour cream mixture over the top of the potatoes making sure they are completely covered. Due to the shape of the dish this is not always the case, and additional cream should be added to cover the potatoes . Make sure to allow for the fact that the cream mixture will expand during the cooking process. 1" from the top of the dish should be ok.

5). Cover, and bake for 35- 40 minutes. The cream should be reduced. When the cream is reduced remove the cover, and top with grated parmesan cheese. Bake another 20 minutes, or until brown on top.

6). Remove from oven, and allow to cool a few minutes prior to serving.

SHRIMP BIRYANI

Here's another great Indian dish I love. Traditionally served to welcome company, Biryani comes in many different styles, and is somewhat of a family specific recipe. Biryani1 lb Shrimp, peeled and deveined


1 cup Basmati Rice

1 Medium White Onion, chopped

1/2 Cup Green Peas

1" Ginger Piece , Grated

2 cloves Garlic , Crushed

2 Anaheim Green Chilies

2/3 cup Coconut , Grated

2 tsp Garam Masala

1 tbsp Lime Juice

1 tbsp Cashews

1 tbsp Golden Raisins

2 Curry Leaves

1/4 cup Ghee or butter

1 pod Green Cardamom

1 tsp Salt

1 Tbsp Cilantro, Chopped

Steps:

1. Soak the rice in normal water for 20 minutes.

2. Make a fine paste of green chilies, garam masala, ginger, garlic, cashew s & coconut.

3. In a large pan, heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.

4. Add the paste to the onions and stir for about 5 minutes.

5. Add the shrimp and 1/2 tsp salt. Mix well so that all the shrimp are coated with the cooked masala and cook on low heat for 5 minutes Remove from heat and reserve.

6. In a separate pan heat 2 tablespoons of butter or ghee and fry the curry leaves, Add the remaining onions, cardamom and fry until the onions are golden brown.

7. Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.

8. Put the lid on the pan and let it stand for 15 minutes or until the rice is almost done on low heat.

9. Preheat the oven to 300°F.

10. In a serving bowl mix the shrimp and rice together. Cover the bowl with the aluminum foil. Put it in the oven for about 10 - 15 minutes.

11. Add the lime juice and garnish with chopped Cilantro, fried cashews and raisins.

Phyllo Crusted Chicken

1 Package Phyllo Dough, Room Temperature
6 Ounces Clarified Butter, or Ghee
4 Ea Boneless Skinless Chicken Breast
1 pound Lump Crabmeat, Picked
2 Ounces Jack Cheese, Grated
2 Ounces Asiago Cheese
2 Ounces Boursin Cheese
5 Ounces Crimini Mushroom, Sliced
1/2 cup Green Onion, Chopped
1/4 cup Red Onion, Diced
1/2 large Poblano Pepper, Roasted, Peeled and Diced
2 Ounces Artichoke Bottom, Chopped
1/8 teaspoon Cayenne Pepper
1/2 Teaspoon fresh Lemon Juice
1 Clove fresh Garlic, Minced
¼ Teaspoon Salt
¼ Teaspoon Black Pepper
1 Tablespoon Chiffonade Basil
½ Teaspoon Marjoram, Chopped

Marinade:
1 Cup Orange Juice
¼ Cup White Wine
1 Jalapeno Pepper, Sliced
1 Clove Garlic, Chopped
1 Shallot, Chopped
1 tablespoon Cilantro, chopped
steps:
1. Make the marinade by heating garlic, shallots, and white wine on the stove until it boils. Remove from Heat. Add Orange Juice. Allow marinade to cool, add Cilantro and reserve.
2. The marinade is reach room temperature at breast cover and refrigerate for eight hours.
3. Place 1 tablespoon of clarified butter and medium-size sauté pan over medium-high heat. Sauté mushrooms, artichoke bottoms, poblano pepper, red onion, and chopped garlic until onion becomes translucent. Allow to cool.
4. When chopped vegetables are cool to the touch add crabmeat, Jack cheese, boursin cheese, asiago cheese, cayenne pepper, lemon juice, green onions, and chopped herbs. Mix ingredients until incorporated evenly. Reserve.
5. Remove chicken breast from the marinade, and pat dry with a paper towel. Discard marinade.
6. Seared chicken breast over medium-high heat on both sides until cooked approximately halfway. Allow to cool to room temperature.
7. Butterfly chicken breast horizontally, season with salt and pepper and reserve.
8. Divide crab meat and cheese stuffing into four equal parts, and begins sandwiching between chicken breast creating for individual servings with a layer of chicken breast, crabmeat, and topped again with chicken, making sure the raw chicken faces in.
9. Place one layer of phyllo dough on a flat work surface, and brush with clarified butter making sure to coat the entire sheet. Continue layering phyllo, brushing each sheet with butter until five sheets are stacked.
10. Place stuffed chicken breast at the long end of your phyllo dough, bringing the short edges of the dough over the chicken creating a long envelope. Brush dough with clarified butter once again and continued to roll much as you would roll a burrito. Make sure to roll tightly, and brush outside completely with clarified butter. Repeat this until all has been completely wrapped.
11. Place phyllo chicken on a parchment or silplat lined baking sheet. Making sure to leave 2 inches of space between.
12. Bake at 325°F for approximately 15 to 20 minutes. The dough should be golden brown, and just beginning to bulge at the center. Use a thermometer at one of the ends to make sure the internal temperature has reached 165°F. Remove allowed to rest five minutes prior to cutting for service.
13. Using a serrated knife, Cut each chicken into 3 equal sized medallions, and turn sideways allowing the filling to be presentation side up.

My Saint Patrick’s Day Toast!

Guinness StewBy now you’ve realized that I like to be a traditionalist in writing celebratory menus. St. Patrick‘s Day is one of those times when Americans celebrate the Irish in them. While I am a big fan of Corned Beef and Cabbage, I’ll go for the Guinness Stew recipe today.
Tonight, like so many other St. Patrick’s days I’ll be working the line providing Corn Beef and Cabbage to the masses. I don’t mind the task as yet another year of prosperity, tourism, and most importantly peace has been bestowed upon the Irish people. Tonight I offer my Irish friends a toast, “Here’s to bigger smiles, great friends, and better days ahead for all”! ! Happy St. Patrick’s Day everyone, and keep them pints coming!


Guinness Lamb Stew

2 pounds leg of Lamb, boneless and well trimmed, cut into 1 inch cubes (you can substitute Beef if you must)
1 1/2 tablespoons vegetable oil
1 cup onion chopped
1 clove garlic, chopped
1 cup mushrooms, quartered
1 1/2 tablespoons flour
Pinch of crushed thyme
Pinch (or two) of crushed cayenne
Pinch of black pepper
1 cup Guinness beer
1 cup lamb stock
2 teaspoons Worcestershire sauce
1 Bay leaf
2 cups chopped carrots
2 cups chopped potatoes
Chopped herbs for garnish
Salt and Black Pepper to taste

Steps:
1). Heat the oil in a wide skillet or sauté pan that has a tight fitting lid, cover until hot Add the lamb and brown well, stirring occasionally to brown all sides (turn the heat down if necessary so meat does not burn) Brown meat in several small batches to avoid over-crowding the pan.
2). Add the onion and garlic and continue to cook until onion is slightly browned. Combine the flour, thyme, black pepper and cayenne in a bowl and then add to the lamb, stirring to make a roux.
3). Continue to cook over medium-high heat until the roux is slightly browned (do NOT burn).
4). Stir in the Guinness and lamb stock and bring to a boil, stirring until the sauce thickens and any lumps are cooked out Add the carrots and potatoes, cover the skillet and place in a 325 degree F oven for 1 1/2 - 2 hours or until the meat is tender Correct seasoning, ladle to bowls and garnish with herbs and serve.

Croquembouche -Metric-

Croquembouche

I have some friends across the pond that would like to know how to make a croquembouche, and decided it would be a fun post. This dessert is 100% classical French. It is made by stacking profiteroles (custard filled cream puffs), coated with caramel and stacked into a tall pyramid shape. Many times, for a little added wow factor, the croquembouche is topped with spun sugar.
This recipe will be built in the steps necessary to complete the finished product.
Step one: profiteroles
Pate a choux (choux pastries)
250 mL water, or milk
100 g unsalted butter
5 g salt
5 g sugar
150 g flour (T 45 type, or soft multipurpose)
four eggs
steps:

1. Sift the dry ingredients together
2. Place milk and butter into a heavy sauce pan and heat to a boil. When mixture comes to a boil add the dry ingredients all at once and immediately begin stirring quickly with a wooden spoon. The dough will immediately turn into a smooth, and elastic appearance. Continue to stir rapidly just until the dough no longer sticks to the side of the pain or the spoon. Be careful not to overcook. Remove from heat and allow to rest one minute.
3. While the dough was resting use this time to beat the egg slightly until incorporated evenly.
4. Add the eggs to the dough 1 tablespoon at a time beating quickly to incorporate each time additional eggs are added. Continue this process until the dough no longer looks shiny, and all the eggs are incorporated evenly. The dough will continue to hold its shape on the end of your spoon when done correctly.
5. Use a pastry bag, or small scoop to portion your dough on a parchment paper lined sheet pan. Be sure to leave plenty of space between as your dough will more than double in size when baking.
6. Place in a preheated, 205°C oven for 10 minutes to bake, reduce heat to 177°C and bake for approximately 20 minutes longer. The cooking time may need to be adjusted slightly if making smaller portion shells. The finished shell should be a light golden brown in appearance when done.
Step two: Creme Patissiere ( Pastry Cream)
500 mL milk
1 vanilla pod
4 egg yolks
125 g sugar
30 g flour
30 g corn flour
steps:
1. Place the milk and vanilla pod in a heavy bottomed saucepan. Bring to a boil on the stove and reduce heat to prevent boiling over.
2. Mix the corn flour , flour, and sugar in a medium mixing bowl. Add the eggs gradually while whisking until smooth.
3. Slowly add about one third of the milk to the egg mixture while whisking continuously. Pour the egg mixture back into the remaining heated cream.
4. Place over medium heat and cook, stirring constantly, until the mixture just begins to boil and thickens. Continue to stir, while counting to 10. Remove from heat, taste to make sure all starch flavor has been removed. If you can still taste the starchy residue, return to heat and cook a couple seconds longer.
5. Transfer to a heat proof container, and place plastic film directly on top of custard making sure to remove all air bubbles. Place in the refrigerator and allow to cool completely.
6. When ready to use your pastry cream, removed from the refrigerator, remove plastic and vanilla beans, and knocked back with a wooden spoon until smooth.
7. Rinse the vanilla bean with cool water, and pat dry with a paper towel. The vanilla bean can now be added to your sugar canister to continue to add flavor for future baking needs.
Variations:
Coffee flavored pastry: Dissolve 15 g of instant espresso powder in the cream before whisking it into the egg yolk mixture
Chocolate pastry cream: add 30 g of melted semi sweet chocolate to the warm cream, prior to adding to the egg mixture.
Butterscotch pastry cream: substitute for ounces of light brown sugar and place of granulated sugar in the recipe.
Orange pastry cream: add 30 mL of Grand Marnier liquor, and 10 g grated orange zest.
Praline pastry cream: add 30 g of ground peanut brittle after your custard has been removed from the stove, whisk to incorporate, cover and refrigerate as with the original recipe.
Crème diplomat (Bavarian cream): equal parts of the whipped pastry cream and whipped cream folded together to incorporate evenly.
Step three: caramel sauce
150 g sugar
75 mL water
3 drops of lemon juice
steps:
1. Combine all ingredients in medium saucepan and heat on the stove until golden in color. Remove from heat, and use immediately to coat your profiteroles.
Step four: assembly
1. Is a small pastry tip to poke holes in the bottom of your choux pastry.
2. Using a pastry bag with a small tip, fill choux pastry with pastry cream. Reserve.
3. Build a cone shaped base using aluminum foil, or funnel, making sure it is firm enough to support the weight of your pastry.
4. Begin dipping profiteroles in caramel, and place around the base of your form. Continue this process stacking your profiteroles upon the base to form a tower. Continue building until your tower is complete.
5. Garnish as desired. Keep in mind that when working in high humidity areas the caramel coating your pastry will begin to melt within a short period of time. This is due to moisture in the air, and cannot be prevented. It is highly recommended that you keep your product free from any moisture, or humidity unless you plan on serving immediately.

Chicken Korma

Chicken Korma
One of the biggest things taking place in the culinary world today is the emergence of Indian cuisine to the forefront. It's no wonder with the bold flavor profiles, fresh ingredients, and exotic origins that Indian cuisine is taking the world by storm.
I've been fortunate enough to become close friends with many of the interns from this part of the world who have come to America to study the Industry. While the Indian influence in the hospitality industry is nothing new, over the past few years I've noticed an increase of those studying to become chefs. I've been fascinated to have the ability to share techniques on equal footing with many of these interns. While I've instructed them in the preparation of many American, and classical European techniques I've benefited from their ability to instruct me in the authentic preparation of Indian cuisine.
One of my favorite dishes is chicken korma. korma literally translates from the Hindi word meaning "braise". Served with Basmati rice, and warm Tandoori Naan bread this dish is one of my favorites.

Chicken Korma
1 Whole chicken, Cut into 8 pieces
2 Cups Plain Yogurt
3 Cloves Garlic , Minced
2 White Onions, Sliced very thin
1 Teaspoon Paprika
1/2 Teaspoon Ground Dried Chili - (Additional Chili may be added based upon desired heat level)
1 Teaspoon Ground Cumin
2 Teaspoons Fresh Ginger, Minced
2 Teaspoons Coconut Oil
2 Teaspoons Ground Coriander Seed
Seeds of 2 peeled Green Cardamom Pod
1 Teaspoon Poppy seeds
1 Teaspoon Ground Turmeric
1 Curry Leaf
2 Tablespoons Fresh Cilantro( Coriander), Chopped
Salt & Pepper To Taste

Steps:

Place chicken in bowl and marinate in yogurt, 1/3 of garlic, half an onion, paprika, ginger, salt and pepper for a several hours.
Heat oil in large heavy Dutch Oven ; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
Add to Dutch Oven the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken, and brown on both sides.. Pour enough water to cover and add remaining marinade.
Add onion, garlic and curry leaf. Simmer 30- 45 minutes or until chicken is tender. Garnish the chicken korma with fresh coriander and serve.

Hazelnut Tiramisu

Tiramisu

Tiramisu Recipe:
3 large Egg, Separated
1/2 cup Granulated Sugar
8 ounces Marscapone Cheese
24 Each Ladyfinger Cookies
3/4 cup Espresso
1/4 Cup Starbucks Coffee Liquor
2 tablespoons Frangelico Liquor
1/8 Cup Cocoa, For Dusting
Toasted Hazelnuts for garnish

Steps:
1. Combine 3 Egg yolks, 1 Tablespoon Espresso, Sugar, and Frangelico into the large mixing bowl.
2. Beat 2 to 3 minutes
3. Add Mascarpone and beat 3 to 5 minutes until consistency is smooth
4. In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks
5. Gently fold into Mascarpone mixture
6. Pour rest of Espresso, and Starbucks liquor into shallow dish, dip one side of each Lady Finger, and layer on bottom of serving dish
7. Spread 1/3 of Mascarpone mixture and dust with Cocoa
8. Continue layering and finish with a Mascarpone layer
9. Dust with Cocoa Powder and refrigerate 1 hour before serving
10. Garnish with Toasted Hazelnuts.

Challah Bread

Challah Bread2 packages dry yeast
2 1/2 cups warm water
1/2 cup honey
1 Tbsp. salt
3/4 cup oil
4 eggs
9 cups bread flour
Glaze
1 egg yolk, beaten
1 tsp. water
1 pinch sugar

Steps:

Preheat oven to 375 degrees.

1. Dissolve yeast in warm water. Add honey and let stand 2 minutes, until yeast foams. Add salt, oil, and eggs and mix well.

2. Gradually add flour, 2 cups at a time, mixing after each addition. As mixture gets stiff, use floured hands and begin kneading. Knead for several minutes, turning dough over often.

3. Let rise in greased bowl until doubled in size, approximately 1 hour. Punch down dough.

4. Divide dough into thirds, shape as desired, and place in greased pans or on baking sheet. Let rise again until doubled in size.Mix Glaze, and brush bread just prior to going into the oven.

Bake for 45 minutes to 1 hour.

Biscayne Bay Chowder

Conch ChowderSouth Florida in the 1930's was a much different place than it is today. Long before the neon lights and the glamour of South Beach this was a place where people came to get away. Prohibition era rum runners, notorious gangsters, South American drug cartels, and even lonely old poets have all called South Florida home.
Somewhere in the mix of all this notoriety many of us still find that quiet spot to get away. With beautiful coral reefs, white sand beaches, and some of the best fishing in the world there's just not too many places I'd rather be. Made famous by the Biscayne Bay yacht club in Miami, we have our own chowders, and just like our favorite fishing spot most of us like to share them with family and friends.


Biscayne Bay Chowder

1/4 Pound Salt pork, Diced
1 Each Large onion, Chopped
2 Tablespoons Red and green bell pepper, Diced
1 Cup Beefsteak tomato, Diced
2 Cups shrimp broth
1 Teaspoon Kosher salt
1/2 Each Bay leaf, Crumbled
1 Pinch Fresh thyme
1 Pinch mace
1 dash Hot pepper sauce
3/4 Pound Yukon gold potatoes, Peeled, diced
1 1/2 Pounds Grouper, Cubed
1 1/2 Cups Whole milk
2 Teaspoons Unsalted butter
1 Cup Heavy cream

1. In a large saucepan, cook the salt pork until crisp. Add the onion and the bell pepper, and sauté until the onion is tender but not browned. Stir in the tomato and sauté a minute or two.

2. Add the broth, salt, bay leaf, fresh thyme, mace, and pepper. Bring to a boil, add the potatoes and reduce heat. Cover and simmer slowly until the potatoes are tender but not mushy, 15 to 18 minutes. Lay the fish on the potatoes in the broth, add hot sauce,cream, and butter. Cover and simmer 10 minutes, or until the fish is opaque when tested with a fork. Add the milk and the butter and reduce heat. Do not allow to boil.

3. Taste and adjust seasoning, add additional cream to thin chowder if necessary.

Pastry Cream

Pastry CreamPastry cream is a thickened vanilla custard used in hundreds of desserts and pastries worldwide. It has always been a staple in any kitchen I've ever worked and more importantly is one of the first things I teach to those eager to become a chef. During my studies I was taught that around the year 1440, when the Paris pastry guild first published its constitution is when its use appears in classical French cuisine. This also happens to be the first point in history with the term pastry chef entered our lives. *
From cream puffs, éclairs, parfaits, and the filling for hundreds of cakes and pies, our lives would not be the same without the advent of pastry.

Pastry Cream

1 quart heavy cream
2 vanilla beans, split
3 tablespoons cornstarch
4 ounces granulated sugar
1/4 teaspoons salt
2 eggs
1 egg yolk
steps:
1. Place the heavy cream and vanilla bean in a heavy bottomed saucepan. Bring to a boil on the stove and reduce heat to prevent boiling over.
2. Mix the cornstarch, sugar, and salt in a medium mixing bowl. Add the eggs gradually while whisking until smooth.
3. Slowly add about one third of the heavy cream to the egg mixture while whisking continuously. Pour the egg mixture back into the remaining heated cream.
4. Place over medium heat and cook, stirring constantly, until the mixture just begins to boil and thickened. Continue to stir, while counting to 10. Remove from heat, taste to make sure all starch flavor has been removed. If you can still taste the starchy residue, return to heat and cook a couple seconds longer.
5. Transfer to a heat proof container, and place plastic film directly on top of custard making sure to remove all air bubbles. Place in the refrigerator and allow to cool completely.
6. When ready to use your pastry cream, removed from the refrigerator, remove plastic and vanilla beans, and knocked back with a wooden spoon until smooth.
7. Rinse the vanilla bean with cool water, and pat dry with a paper towel. The vanilla bean can now be added to your sugar canister to continue to add flavor for future baking needs.
Variations:
Coffee flavored pastry: Dissolve 2 tablespoons of instant espresso powder in the cream before whisking it into the egg yolk mixture
Chocolate pastry cream: add 4 ounces of melted semi sweet chocolate to the warm cream, prior to adding to the egg mixture.
Butterscotch pastry cream: substitute for ounces of light brown sugar and place of granulated sugar in the recipe.
Orange pastry cream: add 3 fluid ounces of Grand Marnier liquor, and 1 ounce grated orange zest.
Praline pastry cream: add 1/2 cup of ground peanut brittle after your custard has been removed from the stove, whisk to incorporate, cover and refrigerate as with the original recipe.
Crème diplomat (Bavarian cream): equal parts of the whipped pastry cream and whipped cream folded together to incorporate evenly.

*You can read more on the subject by picking up copies of Culture and Cuisine: A Journey Through the History of Food, Jean-Francois Revel, and Larousse, Gastronomique ,as both provide us with wonderful historic accounts for the use of pastry cream.

Warm banana fritters with Kahlúa chocolate dipping sauce

Cinnamon Fritters
Undoubtedly when people come to visit us in South Florida the overindulgence of sunshine, rum drinks, and good food are what's going to make the trip memorable. Not long ago some good friends of ours from Atlanta, Georgia came to visit, however we were unable to get as much time off as we would've liked. That left our friends on their own sipping frozen drinks on the beach for a couple of days. We managed to get some time off, and joined up with our friends only to find they had been introduced to the dirty banana. For those that don't know this cocktail is highly addictive, and pairs nicely with sunshine.
A few weeks after our friends returned home I decided I was going to take that frozen drink and figure out a way to grab up all the flavors and put it on a plate. So in tribute to our very good friends Ben and Kendra, I would like to introduce you to the warm Banana Fritter with Kahlúa Chocolate dipping sauce.

Warm banana fritters with Kahlúa chocolate dipping sauce

4 each, ripe bananas
1 cup sifted all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1/3 cup milk
1 tablespoon melted butter
1 cup granulated sugar
1 tablespoon ground cinnamon
9 ounces dark chocolate, chopped
1 cup heavy cream
1 fluid ounce Kahlúa, Liquor

Steps:
1. Preheat deep fryer to 325°F
2. Mix 1 cup granulated sugar with 1 tablespoon ground cinnamon, and reserve.
3. Place chopped dark chocolate in a heat proof bowl, reserve
4. Heat heavy cream in a medium saucepan just until it starts to boil. Remove from heat, pour over chocolate, and stir with a whisk until smooth. Add Kahlúa and stir to incorporate. Reserve
5. Mix flour, 3 tablespoons granulated sugar, salt, and baking powder in a large mixing bowl. Add eggs, milk, and melted butter. Mix to incorporate evenly
6. Peel bananas, and cut into bite sized pieces. Place cut bananas into batter. Toss to make sure pieces are completely coated.
7. Remove banana pieces, a couple at a time and deep fry until golden brown. Drain and immediately toss in cinnamon sugar to coat. Shake off remaining cinnamon sugar and reserve fritters in a 200° oven to keep warm. Continue this process until all the bananas have been prepared.
8. Transfer warm chocolate sauce into a medium soufflé cup and place on a serving tray with warm fritters. Dip fritters in the warm chocolate sauce and enjoy.

Pate A Choux( Choux Pastry)

ProfiterolesChoux pastry is yet another very versatile dough used in cooking. It is the basis for desserts such as cream puffs, profiteroles, eclairs and even the famous Croquembouche. Pastry applications often have the hollow shells filled with pastry cream, or some type of custard. When sliced in half they can be filled with ice cream and drizzled with warm chocolate sauce to make the profiteroles.
This recipe can also be used to make savory hors d'oeuvres when the sugar is omitted from the recipe, and the shells are filled with such things as chicken salad, and even your favorite cheeses.


Pate A Choux( Choux Pastry)
1 cup all-purpose flour, sifted
1/8 teaspoon salt
1 tablespoon sugar
1 cup whole milk
1/3 cup butter
4 eggs, room temperature
steps:
1. Sift the dry ingredients together
2. Place milk and butter into a heavy sauce pan and heat to a boil. When mixture comes to a boil add the dry ingredients all at once and immediately begin stirring quickly with a wooden spoon. The dough will immediately turn into a smooth, and elastic appearance. Continue to stir rapidly just until the dough no longer sticks to the side of the pain or the spoon. Be careful not to over cook. Remove from heat and allow to rest one minute.
3. While the dough was resting use this time to beat the egg slightly until incorporated evenly.
4. Add the eggs to the dough 1 tablespoon at a time beating quickly to incorporate each time additional eggs are added. Continue this process until the dough no longer looks shiny, and all the eggs are incorporated evenly. The dough will continue to hold its shape on the end of your spoon when done correctly.
5. Use a pastry bag, or small scoop to portion your dough on a parchment paper lined sheet pan. Be sure to leave plenty of space between as your dough will more than double in size when baking.
6. Place in a preheated, 400°F oven for 10 minutes to bake, reduce heat to 350°F and bake for approximately 20 minutes longer. The cooking time may need to be adjusted slightly if making smaller portion shells. The finished shell should be a light golden brown in appearance when done.

7-up Pound Cake

Pound CakeMy Friend Becky asked me to share my favorite Pound cake recipe so I thought I would share a recipe that is a favorite due to its unique ingredient,a soft drink. The addition of Soft Drinks as recipe ingredients is actually a common practice in Southern cooking. I love Pound cake, and recommend the use of Lemon Curd as a topping. you can find a recipe for Curd in a prior Blog Post! For those that do not reside in the United States, 7-Up is a Lemon-Lime flavored carbonated beverage. Please do not use the diet variety as the recipe will not turn out the same.

Ingredients:
8 Ounces Unsalted Butter
1/2 Cup Shortening
3 Cups Granulated Sugar
5 Eggs
3 Cups All Purpose Flour
1 Cup 7-Up
2 Teaspoons Vanilla Extract
Steps:
Let Butter sit at room temperature until soft. Mix Butter, Shortening and Sugar together and beat with your mixer until fluffy in appearance. Add Eggs, one at a time, while beating on low speed. Add Flour in 1/2 cup stages with the addition of 7- up in between. Incorporate all ingredients evenly. Pour Batter in prepared loaf pan, and bake at 325° F. for 80 Minutes, or until a toothpick inserted in the middle is removed clean.

Short Dough

Fruit Tarts
Short dough
Yield: 6 Crusts(11 inch tart pans)
6 ounces granulated sugar
14 ounces unsalted butter
One egg
1 teaspoon vanilla extract
1 pound bread flour

Steps:
1. Place the sugar, butter, eggs, and for now in a mixing bowl; mix at low speed with the dough hook just until combined.
2. Add the flour and mix only until the dough is smooth.
3. Place the dough on a parchment lined sheet pan; press out as flat as possible so that the dough takes up less space and cools down quickly.
4. Cover and refrigerate until firm enough to work with, about 30 minutes.
5. worked ashore to smooth with your hands, shaping it into a thick circle in the process.
6. Start to roll about 1/8 inch thick and slightly larger than the size you need. Sprinkle just enough bread flour on the board to keep it from sticking. Keep moving and turning the dough over as you roll it, first with your hands and then, as the dough gets thinner, by rolling it up on a dowel. Look closely at the dough as you roll it out. If only the edge of the dough was moving and not in the middle, the middle is sticking to the table. Let’s gently and lightly dust the table if sticking occurs.
7.Trim away all tattered edges. Reserve.
Note:
Short Dough should be trimmed approximately 1 half-inch larger than the size you will be needing. Though when made properly it will not shrink when baking, the extra size allows for the sides of the tart pan. Use a small ball of extra dough to push the crust into the corners of the pan. Lightly poke holes in the bottom of the crust with a fork prior to baking. Cover with parchment, and fill with pie weights to bake. Bake at 375°F until golden brown. Approximately 15 minutes.

Sweet Potato Pie

Sweet Potato PieToday I get to write about on my all-time favorites, Sweet Potato Pie. I was a teenager eating lunch in a café located in the small town of Enterprise, Alabama the first time I ever had sweet potato pie. Up until that time the only way I ever consumed a sweet potato was in the traditional candied sweet potatoes you were served during the holidays. I thought the sweet potato pie was a rather new invention back then, however in reading old cookbooks I find that the it’s been around a long time. The oldest reference I found was to a potato pudding that sure has all the ingredients of a sweet potato pie listed in a book titled ,The Art of Cookery Made Plain and Easy,by Hannah Glasse, Published 1747. Back then Puddings were often served in a crust, so there you have it a Sweet Potato Pie recipe older than America itself. Good enough for me to wonder how it is Apple Pie gets all the attention.


Sweet Potato Pie
Ingredients
1 pound sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Steps:
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F on center rack for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up during baking, and then will sink down as it cools.

Crumpets

Undoubtedly one of my all-time favorite breakfast treats is the crumpet. While traditionally crumpets are served as an old English tea time treat, crumpets are just as good for breakfast, served with lots of butter and black currant jam.

Ingredients
One package active dry yeast
¼ cup warm water
1 teaspoon sugar
1 ½ cups milk, warmed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
¼ cup warm water
Sprinkle the yeast over the warm water in a large mixing bowl. Add the sugar, stir, and let rest for about five minutes. Add the milk, flour, and salt, and beat until smooth. Cover the bowl with plastic wrap and let stand for one hour. Stir down. Dissolve the baking soda in the warm water and stir into the batter. Cover and let rest for 30 minutes.
Heat your griddle, and grease some 3 inch cake rings. When the griddle is medium to high heat, lightly oil your griddle and place the cake rings on it. Spoon about 3 tablespoons of the batter into each ring, just enough to cover the bottom. Lower the heat and cook slowly on the griddle for about eight minutes, or until the tops of the crumpets have lost their shine and are dull and appearance with many small holes. Remove the rings and set aside the crumpets. Continue the process until all of the batter has been used. When you finish the batch, toast the crumpets, butter them generously, and serve.

Fried Green Tomatoes

Fried Green TomatoesIt’s a funny thing that so many people know what Fried green Tomatoes are yet have never tried one. I’ve changed my recipe up through the years by reducing the cornmeal, and making a lighter batter that crisps nicely. I found that the more Cornmeal tended to prevent the oil from draining as well. I like to drizzle my tomatoes with a little Balsamic Vinegar reduction as it adds just a little more tartness to the dish.

Fried Green Tomatoes

4 Medium Green Tomatoes, Sliced ¼” thick
2 1/4 Cups All Purpose Flour
¼ Cup Yellow Cornmeal
1 Teaspoon Baking Powder
1 Cup Buttermilk
1 Egg
2 Cups beer- Lager type works best
¼ Teaspoon Kosher salt
¼ Teaspoon Old Bay Seasoning
¼ Teaspoon Ground Black Pepper
1/8 Teaspoon Garlic Powder

1).Combine 1 Cup Flour, Old Bay Seasoning, Ground Black Pepper, and Garlic Powder, Mix Well and reserve for dredging purposes.

2).Mix all remaining ingredients less Buttermilk in a separate bowl and hand beat to incorporate evenly.
Add more beer for thinner batter.

3).Dip sliced Green Tomatoes in Buttermilk, then in Seasoned Flour before dipping in batter.
4). Deep fry at 350°F. until golden brown. Remove from oil, and drain on paper towel.