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POT LUCK

December 2, 2011

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BY: CODI CLAUSEN, AOS CULINARY BY: ERIC JENKINS, BPS CULINARY

Classic Holiday Desserts. Photo By: myfrenchcountryhome.blogspot.com

The time has finally arrived, that special time of year where friends and family find themselves coming together and sharing a great feast. These recipes should give a jumpstart for the good old holiday menu! Pesto Garland is a baked bread brushed with a rich green pesto that in the end, resembles a Christmas wreath. It is great as an edible decoration for your home involving a bit of art and craft. Pesto Garland Dough: -2 ½ tsp. Yeast -1 ¼ c.Warm Water -3 c. Bread Flour -2 tsp. Salt Pesto: -¼ c. Pine Nuts -2 cloves of Garlic -1 bu. Basil -3 tbps. Olive Oil ½ c. Parmesan For Garland: Straight method- Add yeast and warm water in a bowl and in a separate bowl add bread flour and salt. Add the flour mixture into the yeast mixture. Proof until twice the size, punch it and knead the dough. Roll into a rectangle, spread with pesto and roll back up. Connect ends into a circle and make 1 inch separated cuts halfway into the dough and twist forward until it lays out like a spiral. Proof again and brush with olive oil, bake at 400 degrees for about 10 minutes then 375F for 20-25 minutes. For Pesto: Puree, add oil, fold in cheese. Ahh this recipe brings back memories. Bouche de Noel is essentially a rich, yet sinfully delicious chocolate log that will bring your festivities to a wonderful finish. Those lucky enough to be a part of your holiday feast will be hounding you to make this dessert again for months! Bouche de Noel Ganache Frosting: -10 oz. Chocolate -2 ¼ c. Heavy Cream -1 tsp. Vanilla Extract Meringue Mushrooms (optional): -3 ea. Egg Whites, room temperature -¼ tsp.Cream of Tartar -½ c. Sugar -1/3 c. Powdered Sugar Simple Syrup: -¼ c. Water -¼ c. Sugar -2 tsp. Vanilla Extract Dough: -1 c. AP Flour -¾ tsp. Baking Powder -¼ tsp. Salt -4 ea. Eggs -2/3 c. Sugar -1 ¼ tsp. Vanilla Extract For Ganache Frosting: Heat the cream and chocolate over a double boiler. Add in vanilla extract and cool. For Mushrooms: Beat whites and cream of tartar until foamy on medium low speed. Add granulated sugar slowly while beating. Increase the speed to high and beat until soft peaks form. Sift in powdered sugar and fold in. Place mixture in a piping bag with a round tip. Pipe mushrooms and bake at 225F for 50-55 minutes. Flip over and bake for a final 15 minutes. For Simple Syrup: Boil for two minutes and cool. For Bouche de Noel: Whisk dry ingredients together and reserve. Beat eggs for 2 minutes until pale and thick, add sugar and vanilla and beat for 3 minutes. Sift dry ingredients over eggs while folding gently. Spread mixture on sprayed and lined pan and bake 350F 13-15 minutes. Turn out product on powdered sugar lined parchment paper while warm. Remove the bottom paper and roll quickly to cool then unroll to sprinkle simple syrup and spread with frosting. Reroll and spread outside with remaining frosting and decorate garnish with meringue mushrooms.

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N O O I R O S A L H N G Z C A R A W Y Q

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BLANKETS BLIZZARD BOOTS COAT COCOA COLD COMFORTER COZY DECEMBER FIREPLACE FLANNELPAJAMAS FLEECE FREEZING FROST GLOVES HAT HEARTH HIBERNATE ICESKATING ICICLES

JANUARY MITTENS SCARF SHIVER SHOVEL SKIING SLEDDING SLEET SLEIGH SLIPPERY SNOW SNOWBOARDING SNOWFLAKE SNOWMAN SNOWSTORM SNUGGLE SPICEDAPPLECIDER SWEATER TOBOGGAN WINTER

BY: STEPHANIE KIRKLAND, AOS CULINARY More than often, inspiration comes to me from out of the story starts with a priest going to visit an elderly the blue, when I’m not expecting it. This happened woman on her death bed, but don’t worry! This is again, oddly enough while sitting at when it starts getting good. church. The stories and jokes that So she says to the priest, “Father, I my priest tells to the congregation would like to be buried with a rosary in one every Sunday morning to tie in hand and a fork in the other.” “A fork?” he with particular readings are rather asked. “Yes, I have worked hundreds and cheesy and dull, for lack of a hundreds of church dinners and banquets, better word. But by coincidence, enough to know at the end of the meal, or fate, I happened to go home when everyone was told to keep their forks, to Pennsylvania for the weekend it was regarded as the best part of the whole and shared that particular Sunday meal. Because by being told to keep your morning with my family at church. Photo By: amuonphotography.com spoon, that meant only one thing. Jell-O While thinking about all of the was on the menu, or pudding, if you were ridiculous stories or jokes there were to come, I heard lucky. But by being told to keep your fork, you knew the starting of a tale that made me smile, and in turn that homemade pies and cakes were the next in line. thought I would share with all of you, hoping you get Yes Father, I’d like to have a fork in my hand to let the same result. Now not to put a damper on anything everyone know that the best is yet to come.”

La Papillote 12-2-11  

La Papillote, Volume 33, No. 22 Cover Articles: A Look Into a Chef's Experience at CIA-Singapore

La Papillote 12-2-11  

La Papillote, Volume 33, No. 22 Cover Articles: A Look Into a Chef's Experience at CIA-Singapore

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