Recipe: Coconut Candied Sweet Potatoes

This is a fun alternative to a classic holiday side. The coconut adds a depth of flavor and replaces the butter usually found in the dish – plus, it’s vegan if you use a vegan white sugar!” – Director of Pastry Operations, Chef Jansen Chan


Yield: 8 portions

Ingredients:

2 lbs. sweet potatoes

15 oz. coconut cream

1 tablespoon molasses

½ cup sugar

¼ t. salt, plus additional for cooking potatoes

¼ t. cinnamon

½ orange [zested]

½ cup coconut, shredded and toasted (optional)


Procedures

– Wash and scrub the sweet potatoes. Place the potatoes in a 4-quart pot. Add enough salted water just to cover. Heat to boiling and reduce heat to low. Continue to cook for 50 mins to 1 hour, or until potatoes are cooked through. Remove from the water and allow to cool.

– In a 1-quart saucepan, heat the coconut, molasses, sugar, salt, cinnamon and orange zest to a boil. Over medium heat, reduce by about 1/3, stirring occasionally, about 5-10 mins.

– Preheat the oven to 375F.

– Remove the skins from the cooled sweet potatoes and slice into 1” cubes. Place the pieces in a greased, shallow baking dish and cover with the hot syrup. Bake for 1 hr, or until the sauce is thick and bubbling. Sprinkle with the toasted coconut during the last 15 minutes, if desired. Allow cooling slightly before serving.

Create Warm Spiced Mulled Cider Using Vitamix

Traditional apple cider gets a kick of warm winter flavor with some Winter Spice Seasoning. Transform this warming beverage into a cocktail by adding 1 cup (240 ml) of dark rum, bourbon whiskey, or favorite flavored vodka.

 

Ingredients + Procedure for Winter Spice Seasoning* 
*Make in advance and keep on reserve this versatile spice blend to have you feeling the warmth of the holidays in every dish.

3 cinnamon sticks
2 Tablespoons crystallized ginger
¾ teaspoon ground cardamom
3 Tablespoons salt
1 Tablespoon pink peppercorns
1½ teaspoon whole cloves
½ cup (50 g) dried orange peel
½ cup (110 g) brown sugar, packed

Directions

Place all ingredients into the Vitamix container in the order listed and secure lid.

Select Variable 1.
Start the machine, slowly increase to its highest speed.
Blend for 30 seconds or until desired consistency is reached, using the tamper to push ingredients into the blades, if needed.

Mixed peppercorns can be substituted if unable to find pink peppercorns.


Yield: 6 cups (1.3 L) / Total Time: 15 minutes / Difficulty: Easy

Ingredients for Cider:
2 (400 g) seasonal apples (red varietals work the best) quartered, seeds removed
4 cups (960 ml) apple cider
½ cup (75 g) dried dates, pitted

Procedure:

– 1 Tablespoon Winter Spice Seasoning*
– Place all ingredients into the Vitamix container in the order listed and secure the lid.
– Select Variable 1, start the machine, slowly increase to its highest speed, and blend for 5 minutes 45 seconds; or select the Hot Soup program and allow the machine to complete its programmed cycle.

Recipe: Side Roasted Wild Mushrooms

I love roasted wild mushrooms; it’s a great side dish for any roasted or game you may do during the Holiday season. You can pick your own selection of mushrooms; my selection is based on different colors and mushroom flavors — and are very easy to find. The cauliflower is great little touch to bring some crunch, and make it look like grated cheese. – Chef Herve Malivert, Director of Culinary and Pastry Arts

Check out the following recipe crafted by Chef Herve Malivert to add this fun funghi side dish to your holiday menu!

The wish mushroom side dish, shown here, in a completed warm mushroom salad with truffle emulsion. Created by Chef Herve Malivert.

Yield 8 to 10 portions

Ingredients:

For roasted mushrooms:

3 lb Oyster Mushrooms
3 lb Hen of the hood mushrooms
3 lb Chanterelle
3 lb shitake mushrooms
3 lb Cremini mushrooms
Thyme
Grapeseed oil
Salt & Pepper (to taste)
10 garlic cloves (sliced)

 

 

 


For the garnish

¼ of a head of cauliflower

Procedure: 

For the mushrooms:
– Clean all mushrooms and cut them into large similar sized pieces.
– In a hotel pan or a baking dish layout with thyme and garlic scatter  all the mushrooms in 1 layer sprinkle salt, black pepper, and oil
– Bake in a convection oven set at 375 degrees until roasted, and slightly golden and crisp.

For the garnish and plating: 

– Remove the thyme and garlic from the warm mushrooms + place in a serving tray or individual side dishes container.
– Using a Microplane, grate some cauliflower on top.

Recipe: Create Gingersnap Cookies With Vitamix

The holidays aren’t complete without these ginger-spiced favorites! Here’s a tip: Make two batches and keep one of yourself!

Ingredients:

1 cup (120 g) whole wheat flour
1 cup (115 g) all-purpose flour
1 Tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon Winter Spice Seasoning
1 egg
¼ cup (60 ml) molasses
1 cup (200 g) sugar
¾ cup (165 g) butter, melted

Procedure:
1. Heat the oven to 350°F.
2. In a bowl, combine flours, ginger, baking soda, and Winter Spice Seasoning. Set aside.
3. Place egg, molasses, sugar, and butter into the Vitamix container in the order listed and secure the lid.
4. Select Variable 1, start the machine, slowly increase to its highest speed, and blend for 15 seconds.
5. Add the liquid mixture from the Vitamix container to the bowl with the dry ingredients and stir to incorporate.
Chill the dough for 30 minutes.
6. Using a spoon, scoop dough and roll into 1-inch balls between your hands.
Place balls 2 inches apart on an ungreased baking sheet.
7. Bake for 10 to 12 minutes until the tops are rounded and slightly cracked.


For more recipes like this, visit vitamix.com

The following post is sponsored by Vitamix. 

Recipe: Chocolate Fig Cake Using Callebaut Chocolate

Our inaugural Pastryland charity bake sale, benefiting City Harvest, commenced on Saturday, September 9 as a part of the school’s Pastry Plus weekend. The generous Callebaut® Chocolate brand held the Platinum Sponsor title throughout the weekend, providing delicious variants of the finest Belgium chocolate. Making their product accessible to attendees, our bake sale also featured a chocolate luge where those who wanted to indulge chose between white and dark chocolate tastings.

Using Callebaut® Dark Couverture Chocolate, the International Culinary Center’s Director of Pastry Operations, Jansen Chan, created an exclusive dessert for the bake sale alongside ICC’s Pastry Chef-Instructor, Chef Cynthia Peithman, to sell to patrons of the Pastryland festivities.

My collaboration with Chef Cynthia Peithman was a celebration of two loves: chocolate and fig. We focused on creating textures with Callebaut’s dark chocolate – a tender chocolate sponge and a luscious chocolate buttercream – and pairing its flavor against the higher, sweeter notes of late summer figs.” – Jansen Chan, ICC’s Director of Pastry Operations

Watch the highlights from the weekend below and view the recipe to see how you could recreate this chocolate dessert at home.


Yield: 14 – 3” cakes

Components:

Chocolate Biscuit Dacquoise
Plain & Chocolate Buttercream
Fig Jam, about 250 grams
Port Gelée
Chocolate Décor, 3” discs
Black Mission Figs, 7 pieces


CHOCOLATE BISCUIT DACQUOISE
Yield: One half-sheet pan
Ingredients:

100 g. Callebaut® Dark Couverture Chocolate, 60.6%
130 g. Almond Flour
115 g. Sugar
115 g. Whites
¼ t. Salt
Powdered sugar, as needed

Procedures:

– Preheat the oven to 350°F (177°C).
– Prepare a half-sheet pan by applying pan release and parchment paper to the bottom.
– Place the chocolate in a bain-marie over low heat and stir to melt. Remove from heat when completely melted, and allow to cool slightly.
– In a bowl, sift the almond flour and reserve.
– Prepare a French meringue: Combine the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment. Whip the egg whites on medium speed until foamy.
– Gradually add the sugar a little at a time, until soft peaks form. Continue to whip the mixture to stiff peaks.
– Using a rubber spatula, carefully fold the almond flour into the meringue in three additions.
– Add about a quarter of the batter to the melted chocolate and stir vigorously to incorporate.
– Return the chocolate mixer to the remaining meringue and fold gently.
– Evenly spread the batter into the prepared pan.
– Dust with powdered sugar.
– Bake the dacquoise in the preheated oven for 18-20 minutes, or springy to the touch.
– Let the dacquoise cool completely before unmolding.
– Release the dacquoise from the pan by running a paring knife along the edges.


SWISS MERINGUE BUTTERCREAM

Yield: 1050 grams 

Ingredients:

150 g. Callebaut® Dark Couverture Chocolate, 60.6%
165 g. Egg whites*
285 g. Sugar
¼ t. Salt
450 g. Butter, cut into cubes
½ t. Vanilla extract

Procedure

– Place the chocolate in a bain-marie over low heat and stir to melt. Remove from heat when completely melted, and allow to cool slightly.
– In the bowl of an electric mixer, lightly whisk together the egg whites, sugar and salt and place over a pot of simmering water.
– Lightly whisk the mixture over the simmering water until the mixture is hot to the touch or a candy thermometer reads 140° F.
– Place the bowl on the electric mixer fitted with a whisk attachment and whisk on medium-high speed until doubled in volume.
– Whisk until the mixture reaches medium stiff peaks and has cooled down.
– Remove the whisk and replace with the paddle attachment.
– Begin adding the butter a few pieces at a time as it beats into the meringue.
– Add vanilla extract.
– Raise the speed of the mixture and beat until the buttercream is light and fluffy
– Remove about 1/3 of the buttercream and reserve on the side.
– With the remaining buttercream, pour in cooled, melted chocolate and stir quickly to incorporate.

*pasteurized egg whites may be used, if desired


PORT GELÉE

Yield: 250 grams
Ingredients:
4 shts. Gelatin, silver
50 g. Sugar
200 g. Port wine

Procedures:

– Soak the gelatin sheets in ice-cold water for about 5 mins. Drain well and reserve.
– In a small pot, bring 50 grams of water and sugar to a boil.
– Remove from heat, and add drained gelatin.
– Transfer the mixture to a bowl and stir in port.
– Allow mixture to set in the refrigerator for 6 hours or overnight.
– Using a whisk or a pair of forks, break the gelée into coarse, snow-like consistency.

Reserve chilled.

ASSEMBLY:

– Trim the chocolate dacquoise into 3” circles.
– Fill a pastry bag, outfitted with a star tip, with chocolate buttercream. Pipe a border of teardrops just within the edge of each cut cake.
– Fill the center generously with fig jam and ½ tsp. of port gelé
– Top each cake with a 3” chocolate disc.
– Fill a pastry bag, outfitted with a star tip, with plain buttercream. Pipe a small rosette on top of the center of each cake.
– Place black mission figs, cut in half*, on top of plain buttercream.
– Just to the right of the fig, garnish with additional port gelé

*If preparing in advance, brush the cut side of the fig with warmed apricot glaze prior to using.


For more information on Callebaut®, click here.

Recipe: Chocolate Crumble Focaccia

Within our NYC pastry kitchens, Director of Pastry Operations, Jansen Chan, is always coming up with new recipes and techniques to propel the creativity of Pastry Arts students and inspire them to develop recipes of their own. Learn how to recreate his latest recipe below, and join our next Open House to catch a live demonstration by Chef Jansen. CLICK HERE to learn dates and register one of ICC’s upcoming Open Houses.

 


CHOCOLATE CRUMBLE FOCACCIA 
Yield: 9” x 13” pan, about 12 servings

img_4655-copy

INGREDIENTS:

¼ cup + 2 tablespoons cocoa
½ cup coffee, hot
3 ¼ cup flour, all-purpose
¼ cup sugar
7g. yeast, dry (1 sachets)
1 ½ cup water, lukewarm
1 ½ teaspoon salt
1 c. dark chocolate, 55%-65%, chopped
Crumble (see next)
Powdered sugar, for garnish


PROCEDURE: 

-In a bowl, whisk cocoa with hot coffee. Reserve and let cool slightly.

-In a stand mixer with a paddle attachment, mix cocoa mixture, flour, sugar, yeast and water at a low speed for 3-5 minutes, or until thoroughly mixed.

-Add the salt and increase the mixer speed to medium and allow to knead until the dough comes together on the hook, about 12-15 mins.

-Add chopped chocolate.

-Transfer the dough to a large, oiled bowl and wrap well in plastic wrap.

-Place in a warm spot, such as over a hot oven, until the dough doubles, about 1-2 hours. Or, place the wrapped dough in the refrigerator and allow to proof overnight, for at least 12 hours.

-Grease and parchment line a pan.

-Punch down the proofed dough, transfer to the prepared pan, and push and stretch the dough down evenly.

-Sprinkle the crumble on top.

-Cover the dough loosely with plastic wrap and allow the dough to proof again in a warm spot until doubled about 1-2 hours.

-Preheat the oven to 400 F°.

-Bake at 400 F for 35-40 mins. or until 185 F°, if using a thermometer.

-Allow cooling for 15 mins. before cutting.

-Dust with powdered sugar, if desired.

-Wrap well to keep moist.


INGREDIENTS FOR CRUMBLE

1 ¾ cup flour, all-purpose

1 ½ cup brown sugar

¾ teaspoon salt

¼ teaspoon cinnamon

3 oz. (¾ stick) butter, unsalted, cold


CRUMBLE PROCEDURE: 

-Combine flour, brown sugar, salt, and sugar in a mixer bowl.

-Cut butter into smaller pieces.

-In a stand mixer with a paddle attachment, combine butter and dry ingredients until sandy.

-Reserve in a refrigerator until needed.

 

Recipe: Saint Patrick’s Day Corned Beef by Chef Jeff Butler

Ahead of today’s St. Patrick’s Day celebration, ICC’s Lead Chef-Instructor and resident charcuterie master Jeff Butler teaches us how to create our own corned beef and cabbage dish. The multi-day process will leave you with satisfying results to impress your family and friends on St. Paddy’s day and beyond.  You won’t need the luck of the Irish to complete this recipe, although I’m sure it wouldn’t hurt! Watch the video of the full process below, and view the step-by-step procedure.


Ingredients by Step

Step 1

3 kilo of water

60 Grams pickling spice mix

12 cloves of garlic

15 gram black peppercorns whole

Step 2

288 grams Kosher Salt

12 grams Instacure #1 or DQ #1 curing salt

60 grams granulated sugar

1 Beef Brisket 12-14 lb (5-6 kilo)

Step 3

200 Ml White wine vinegar

1 bottle lager beer

5 Bay leaves

10 grams pickling spices

5 grams black peppercorns

5 cloves garlic peeled

6 Boiler Onions, peeled and left whole

6 Carrots, peeled and left whole

6 stalks celery left whole

1 Green cabbage cut into 8 wedges

10-12 red bliss potatoes


Procedure 

Step 1

Bring water to a boil and remove from flame and put in the pickling spice, garlic and black pepper corns and allow infusing off flame for 1 hour, then strain and reserve leftover spices for step 2.

Chill the infused water down to below 40 degrees.

Step 2

Weigh the water; you will need to have exactly 3 kilo of water in total.  If you have lost water due to evaporation then supplement the difference with cold tap water.

Thoroughly mix in kosher salt, Instacure #1 and sugar into the 3 kilo of water to create the brine.

Pump the brine into the brisket spacing apart injections in a pattern with approximately 1 inch spacing.

Submerge the meat in a plastic container with the remaining brine and add the reserved spices and garlic from step 1.

Let meat sit 3-5 days in the brine.  Flip the meat daily in the brine so that it gets evenly cured.

Step 3

Remove the meat from the brine, wipe off spices and discard brine.

Put brisket in a large pot and cover with cold water. Bring up to a simmer.

Make a cheese cloth sachet (spice bag) of bay leaves, pickling spice, garlic, and black peppercorn.

When the water begins to simmer, skim off the foam that floats to the top. Then add the beer, vinegar and the sachet to the poaching liquid.

Gently simmer the meat for 1 hour. Check tenderness of the meat, if it slides easily off of your meat fork it is done. Check tenderness of meat every 15 minutes

Add the carrots, celery and onions to the pot and simmer for 30 minutes to 1 hour

Check the tenderness of the meat if it is tender then remove the brisket, cooked carrots, celery and onions from the broth and allow to rest covered.

While the meat is resting add the cabbage and potatoes to liquid in the pot.  Cook until tender. Remove and discard the sachet.

Slice the brisket across the grain and warm in some of the broth. Cut the carrots, onions, and celery into servable chunks and warm in the broth.

Serve the warmed cooked corned beef, cabbage, potatoes and vegetables with good mustard and prepared horse radish.

 

 

Recipe: Chai Panna Cotta

Article by ICC Alumni Swarna Koneru
2016 California Professional Culinary Arts Graduate

Recipes involving chai vary widely all over India  —the country of its origin. Now found throughout the US,  chai flavors are very popular with variations of cardamon, cinnamon, ginger, cloves, black pepper etc added into the mix.

These days, chai latte mixes are readily available in the super markets where you can steep into water or milk directly and enjoy. While a latte generally means a mixture of steamed milk and espresso, a chai latte is made with tea powder in a similar fashion.I happened to find this Dulce De Leche Chai Latte mix at a gourmet store and wanted to experiment with it.

I ended up creating a Chai Panna Cotta in a 2 oz shooters size for my guests at a recent party. I felt this size of desserts was good in that everyone can taste each kind, yet not eat a ton of dessert.

Preparation time
20 minutes, plus 4 hour setting time 
Serves
4-6 larger portions, or 18 2 oz portions
Serving Size
One 2 oz shooter
Calories Per Serving
Approximately 98 per serving
Difficulty
Easy
Ingredients:
1  cup whole milk
4 teaspoons plain gelatin powder (I used Knox)
2 1/2 cups heavy cream
3 Tablespoons Chai Latte Powder of your Choice (I used Mc Stevens Dulce De Leche Chai Latte)
½ cup  sugar
1/4 teaspoon vanilla extract (Optional)

Procedure:

Sprinkle Gelatin powder all over the milk in a small shallow bowl and allow gelatin to soften.

In a medium saucepan set over low heat, bring the heavy cream and sugar to a low boil, and add the Chai Latte Powder and mix until combined and simmer for about 5 minutes.

Remove cream mixture from heat and whisk in the vanilla and gelatin along with the milk until combined. Strain through a fine mesh sieve and transfer to your serving cups and refrigerate until set, at least 4 hours.


Tips:
  • You can serve this with a little whipped cream on top or some caramel sauce or chocolate sauce on top if you like.I sprinkled a few coffee flavored chocolate shavings on top.
  • If you do not like a lot of sweet, reduce the amount of sugar you add, sugar content in the mixes can vary by brand so first add the chai latte powder and then adjust your sugar content accordingly.
  • If you do not have access to the chai latte powder, you can use your homemade masala chai mix as well.
  • When sprinkling the gelatin do not dump it in one place in the milk else it will not soften completely and get lumpy.

 

What is your favorite flavor combo with Chai? Let me know what you think!


Connect with Swarna on https://prathimakoneru.com as well as Pinterest and Facebook

Inside ICC: Creating Chocolate Truffles with Chef-Instructor Michael Zebrowski

Celebrate Valentine’s Day by creating your own chocolate truffles —and a heart-shaped box made of chocolate. Watch below as Pastry Chef-Instructor Michael Zebrowski shares some of the techniques learned within ICC’s Professional Pastry Arts program.


Ingredients Needed:

  • 454 grams (1 lb) Heavy Cream
  • 70 grams (2.5 oz) Invert Sugar
  • 1/8 teaspoon Salt
  • 680 grams (1 lb 8 oz) Chocolate (58-64%)
  • 227 grams (8 oz) Butter (softened)
  • 114 grams (4 oz) Liqueur
  • *Use a good quality liqueur like Cognac, Armagnac, Grand Marnier or dark rum.

Procedure for Chocolate Truffles: 

  • In a saucepan, bring the cream, sugar and salt to a boil
    Pour the hot mixture over the chocolate. Allow to stand for one minute, then emulsify, from the center out, until smooth
  • Stir in the softened butter and emulsify until homogeneous.
  • Gradually pour in the liqueur, stirring continuously to maintain an emulsion.
  • Cover the surface of the ganache with plastic wrap and allow to set up at room temperature.
  • Pipe the ganache into rounds that are as spherical as possible.
  • Roll the ganache into spheres by hand and chill again. At this point, the rolls may be refrigerated for several days before being finished.
  • Allow the spheres to temper from the refrigerator before coating twice in tempered chocolate.
  • After the second coating, roll the truffles in sifted cocoa powder before the chocolate sets. Once set, sift the excess cocoa powder off the finished truffles.

 

Create a chocolate heart-shaped box using techniques from Chef Michael! Learn more about ICC’s Professional Pastry Arts program, click here. 

 

Inside ICC: Creating Heart Sablée Cookies with Chef Jurgen David

In a brand new video, we get you geared up for Valentine’s Day 2017 with Senior Coordinator of Pastry Arts, Chef Jurgen David. Watch as Chef Jurgen elevates an average vanilla sablée cookie recipe into a festive edible arrangement sweet enough for your sweetheart. Follow his recipe below and watch along!

Want to learn from Chef Jurgen David? Click Here to learn more about our Professional Pastry Arts program in New York City.


Recipe: Vanilla Sablée Dough

Yield: 615 g

  • Ingredients:
    270 g all-purpose flour
  • 1/4 teaspoon salt
  • 225 g butter, room temperature
  • 100 g sugar
  • 20 g egg yolk
  • 1 teaspoon vanilla extract

Procedure: For the Vanilla Sablée Dough

  1. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5-7 minutes.
  2. Slowly, add the egg and then milk. Mix to combine, making sure to scrape between additions.
  3. Add the flour mixture to the bowl all at once, then mix on low speed until just combined.
  4. Wrap dough well in plastic wrap and chill before rolling.
  5. The dough can be stored for 3-4 days or frozen for up to 2 months.