Chef Talk with Kyle Cherek - Robert Druschitz / Interview

Chef Talk with Kyle Cherek - Robert Druschitz / Recipe Demo

Recipe Foci, Le Titi, Le Francais, Arizona Kitchen

Pistachio Brulee (Le Titi)

500 g. cream, 500 g. milk, 100 g. pistachio paste, 150 g. sugar, 200 g. sugar

 

Duck Liver Flan (Le Titi)

1 onion (chopt & caramelized w/ garlic & cooled), 2 clove garlic, 500 g. duck liver, chicken liver, or foie, 7 eggs, 1200 g. cream, thyme, tarragon, or other herb

Puree w/ stick blender or bar blender, pass though sieve, fill timbales or ramekins, water bath, 325*F oven.

 

Maple Cream  (Le Titi)

250 g. maple syrup, 5 yolks, 50 g. pastry cream powder (sub cornstarch?), ½ L. milk (scalded), 2 gelatin leaf (bloom), 250 g. chopt pecans, 500 g. cream (soft peak)

Maple, yolks, powder.  Temper in milk, whisk in gelatin, cook until thick--- bubbles in middle, cool in ice bath.fold in pecan, then cream.  Set overnite.

 

Fig Ice Cream (Le Titi)

 

1471 g. milk, 142 g. powdered milk, 284 g. cream, 483 g. sugar, 156 g. glucose powder, 1000 g. fig puree, 21 g. IC stabilizer

 

Swiss Meringue (Le Titi)

500 g. sugar (soft ball) : 250 whites  For Chocolate, 35 g. cocoa

 Tartlet Dough (Le Francais)

500 g. softened butter, 50 g. sugar, 12 g. salt, 80 g. water, 2 eggs, 1 K. cake flour

Cream butter, sugar, salt.  Add liquid.  Mix flour little by little.

Raspberry Pate  (Le Titi)

1000 g. raspberry puree, 25 g. pectin, 1140 g. sugar, 320 g. glucose, 15 g. citric acid @ 50% (~8 g. water : 8 g. lemon juice)

Warm puree – mix pectin w/ 25% of the sugar, add to puree.  Boil.  Add glucose & additional sugar – cook to 223 *F.  Remove from heat & whisk in acid.  Pour in ½ sheet pan w/ silpat.  Let set in cooler.

 

Mango Pate (Le Titi)

1000 g. mango puree, 300 g. green apple puree, 1500 g. sugar, 450 g. glucose, 35 g. pectin, 20 g. citric acid (~10 g. water : 10 g. lemon juice)

Same as raspberry pate.

 

Spaetzle (Le Titi)

1# flour, 1 ½ c. milk, 6 eggs (+ or- 1), 2 T. Dijon, 1 T. whole grain mustard, tumeric, 2 T. apple cider vinegar

Looking for the consistency of pate choux w/ initial egg addition.

 

Charred Yellow Tomato Gazpacho (AZK)

1 cs yellow tomato – cored in 1/4s, 5 peeled & deseeded cucumbers, 2 yellow squash, s/p, champagne vinegar, olive oil, Tabasco

Char  tomato (easy under a sally), buzz ingredients and season.

 

Goat Cheese Roulades (AZK)

36 oz. goat cheese, 16 oz. cream cheese, pesto or other filling

Mix cheeses at room temp.  Spray table w/ nonstick.  Parchment.  Spray parchment.  Roll out mix, square off.  Spread pesto/filling.  Roll, freeze to set.

 

Tamales (variation cascabel chile) (AZK)

8 c. masa harina, 8 c. apple juice, 2 T. baking powder, 2 T. salt, 14 T. lard, cascabel chile puree

 

Chipotle Citrus Redux (AZK)

4 gal. OJ, 46 oz. pineapple juice, thyme, oregano, black peppercorns

Redux low heat until thick, up to 8 hours.  Strain and freeze.  Base for dressing – add mayo, sherry vinegar, balsamic, Tabasco, chile powder, brown sugar, cumin, salt and white pepper.

 

Smoked Apple & Lime Dressing (AZK)

1 cs granny smith apples (peel, seed, core), 10 lime’s zest, apple juice

Hot smoke, apples & zest – mesquite.  Buzz w/ juice.  FREEZE.  Add same ingred. as citrus dressing.

 

Crema (AZK)

1 pt heavy cream : 1 pt buttermilk

1 pt. lemon juice to every gallon.  Room temp. for 2 days.

At AZK, added zucchini juice & roasted garlic

 

 

Pork Braise (AZK)

¾ OJ : ¼ Lemon Juice + 1 onion, oregano, achiote paste, garlic

 

Star Anise & Vanilla Bean Oil (AZK)

Toast anise.  10 vanilla beans split.  Grapeseed oil.  Let sit 2 days minimum.

 

Pinion Cream (AZK)

1 gal. cream, 1 onion, garlic, olive oil, oregano, thyme, Madeira, pine nuts

Sweat onion, garlic in oil, deglaze w/ Madeira, au sec, cream, pine nuts.  Reduce.  Buzz. Strain chinnoise.  Season.

 

Smoked Bell Pepper Cream (AZK)

15-20 bell peppers (roast, skinned, deseed, smoke until smells), 1 gal. cream, 1 onion, garlic, olive oil, oregano, thyme, Madeira 

Same procedure as pinion cream, but season w/ Tabasco, chile powder, brown sugar, cumin, and cornstarch if loose.

 

Pomegranate & Molasses Glaze (for squab) (AZK)

Simmer half molasses w/ half pomegranate syrup, whisk in garlic, butter, & salt.

 

Red Chile & Goat Cheese Cream (AZK)

1 gal. cream, 1 onion, garlic, olive oil, oregano, thyme, 1 #10 can diced tomato, 3 New Mexico red chiles, tequila, goat cheese

Same procedure as pinion cream, but season w/ Tabasco, chile powder, brown sugar, cumin and deglaze w/ tequila.  The tomato gets added w/ cream, the goat cheese buzzed in at the end.

 

Gabriel’s “Tempura” Batter

350 g. flour, 60 g. cornstarch, 60 g. baking powder, water, s/p

 

Le Francais’ Meat Temps

115* Rare, 120* MR, 125* M, 130-5* MW, 145-50* Well

 

Bacon & Dijon Dressing (Le Francais)

2 T. shallot, 1 T. garlic, ¼ c. red wine vinegar, 1 kitchen spoon Dijon, 3 yolks, 1 qt. blended oil, bacon fat (sub foie?! J), s/p

Whip by hand, bacon fat last.

 

Champagne Vinaigrette (Le Francais)

3 : 1 Oil to Vinegar + shallot, garlic, sugar, S&P.

 

Fruit Brulee (Le Francais)

250 g. cream, 50 g. milk, 40 g. puree, 50 g. sugar, 2 yolks, 1 egg

 

Vanilla Brulee (Le Francais)

200 g. milk, 100 g. cream, 1 vanilla bean, 50 g. sugar, 5 yolks

 

Lobster Bisque (Le Francais)

6# lobster shells, mir poix + garlic, 2 bay leaf, coriander, tarragon, cracked black pepper, cayenne, ½ c. cream sherry (cheaper), ½ c. brandy, ½ c. white wine, tomato paste, fish stock, duck remoulage, finish with cream.  Pass through china cap, chinnoise, & tammy.

 

Orange & Vodka Sorbet (Le Francais)

2 L. fresh OJ, 350 ml simple syrup, 100 g. sugar, 1 lemon’s juice, 250 ml vodka

 

Tart Dough (Le Francais)

1 K. flour, 700 g. butter, 350 sugar, 3 yolks, 2 T. vanilla, pinch salt, 4 T. cream, zest 1 orange

 

Black Truffle Vinaigrette (Le Francais)

1/3 c. balsamic, ¼ c. sherry vinegar, 1-2 black truffles, 3 c. blended oil, 1-2 oz. black truffle oil, s/p

Blender method.  If you have a really nice EVOO, take out ¼ c. blended oil & add ¼ c. in it’s place at end after the blender.

 

Potato Puree (Le Francais)

6# potato : 2# butter : 1 ½ qt. cream reduced to 1 qt.

Cook potato until nicely done, dry in oven.  Ricer into mixer.  Add other ingredients, season, pass through tammy.

 

White Truffle Potato Soup (Le Francais)

1 onion, ¼ c. sliced garlic, 16 peeled & chopt potato, 3 qt. cream, white truffle oil, s/p

Saute veggies, add cream, add potato, cook until done.  Puree, flavor w/ oil, s/p, pass through chinnoise.

 

Broken Beet Vinaigrette  (Le Francais)

1 boiled or roasted beet, balsamic vinegar, blended oil, EVOO, S/P --- Blender.

 

Brown Butter Emulsion

3 large pots, 4 oz. squab ju or duck stock, ½ # butter, ¼ c. lemon juice

Brown butter in one pot.  Heat ju in other.  Add ju & lemon to browned butter.  Whisk hard through bubbles, when emulsified add to other pot & keep whisking.

Recipe Focus, Le Titi de Paris Pt. 2

PISTACHIO BISQUIT 4 sheet pans

600 g Almond Flour
400 g Powdered Sugar
150 g Pistachios
16 Egg Yolks
16 Egg Whites
4 Eggs
225 g Sugar
200 g Cornstarch
175 g Flour
150 g Butter

Mix almond flour, powdered sugar, pistachios with yolks and whole eggs (ribbon)
Fold in cornstarch & flour
Whisk in butter
Make a common meringue of whites and sugar, fold in
Bake at 400°

FOCACCIA 1 sheet pan

1 T 15 ml Sugar

1 T 15 ml Active dry yeast
12 oz 340 ml Water, lukewarm
1# 2 oz 540 g Flour
2 tsp 10 ml Kosher salt
3 oz 90 g Onion, chopped fine
2 tsp 10 ml Olive oil
2 T 30 ml Rosemary, fresh, crushed

Combine the sugar, yeast and water. Stir to dissolve the yeast. Stir in the flour 120 g at a time

Stir in 1 ½ t of salt and the onion. Mix well, then knead on a lightly floured board until smooth.
Place the dough in an oiled bowl, cover and let rise until doubled.
Punch down the cough, then flatten it onto an oiled sheet pan. It should be no more than 1 inch thick. Brush the top of the dough with the olive oil. Let the dough proof until doubled, about 15 minutes
Sprinkle the crushed rosemary and remaining ½ t of salt on top of the dough. Bake @ 400°F until lightly browned, approximately 20 minutes.

PIZZA DOUGH 1 large or 8 individual pizzas

2 oz 60 ml Water, warm
1 T 15 ml Active dry yeast
14 oz 420 g Bread flour
6 oz 180 ml Water, cool
1 t 5 ml Salt
1 oz 30 ml Olive oil
1 T 15 ml Honey

Stir the yeast into the warm water to dissolve. Add the flour
Stir the cool water, salt, olive oil and honey into the flour mixture. Knead with a dough hook until smooth and elastic (5 min.)
Place the dough in a lightly greased bowl and cover. Allow the dough to rise in a warm place for 30 minutes. Punch down the dough and divide into portions. The dough may be wrapped and refrigerated for up to 2 days.
On a lightly floured surface, roll the dough into very thin rounds and top as desired. Bake @ 400°F until crisp and golden brown, approximately 8-12 min.

RED ONION MARMELADE

3 T Butter
3 Red Onions (medium), thinly sliced
1 ½c Red Wine Vinegar
½ c Crème de Cassis
½ c Grenadine
½ c Red Wine
½ c Cilantro, finely chopped
TT Salt & Pepper

Sweat onions. Add liquids & cook until glazed. Season Mix in cilantro. **Tarragon may be substituted for cilantro.

LOBSTER STOCK & LOBSTER BISQUE

4 Onions
5 Carrots
1 Bunch celery
1 Bulb fennel & top
2 Heads garlic
1 Leek
Bay leafs
Peppercorns
Scrap herbs (mostly tarragon)
Add mushrooms for fish stock
Extra fennel for lobster stock

WILD MUSHROOM & BEAN RAGOUT

Boil beans with sachet
Sauté mushrooms, flame with sherry or Madera
Sweat small dice of: 1 onion, 1 carrot, 1 leek, celery, handful of garlic, bay leaf, fresh ground pepper.
Add white wine& reduce
Add beans and consommé (lobster)
Add 2 T of mushroom glace
S&P TT

SQUASH ORZO

Dice & sauté 2 squash & set aside
Sweat : 1 ½ onions (sm. dice) & chopped garlic
Add orzo Add chicken stock Bring to a boil.
Remove from heat& cover with plastic wrap. Allow to sit
Mix with squash, chopped scallions, chopped thyme, cream, nutmeg, brown sugar
S&P TT

MANGO CHUTNEY
Small dice of :
8 parts Mango
2 parts Pineapple
2 parts Cucumber
1 part Red onion
dash Basil

MANGO SAUCE

Mango skins & pits
Shallots
Basil
Bay leaf
Peppercorns

Sauté (not too much color)
Reduce with champagne vinegar
Add mango puree& water to balance
Reduce
Garnish with chopped basil

GREAT NORTHERN BEANS

Bring 1 qt of beans & sachet (garlic, thyme, bay leaf, peppercorns) and water to a rolling boil

In small rondo sweat diced carrot, onion, leek, celery, garlic.
Add some white wine & reduce au sec
Lightly buzz a #10 can of diced tomatoes
Add tomatoes and bring to simmer. Reduce
Add fully cooked, drained beans to sauce.

FRESH PASTA

7 c A.P. Flour

6 Eggs
2 T Olive oil
TT Salt
1 c Water / White wine

Mix with paddle on 2 until dough comes together.

Wrap in plastic& rest overnight.
Flavors: Fennel, Saffron, Dill, Curry, Tapenade, tomato, spice, etc.

MACADAMIA WILD RICE

Rough chop macadamias & Toast

Sweat sm. dice mirepoix
Add rice
Add stock & 1/3 nuts
Cover with foil& bake
Stir in remaining nuts

ORIENTAL CABBAGE

Sweat chopped cabbage with sliced garlic & chopped ginger.
Add Teriyaki and soy sauce & reduce
Garnish with toasted almonds and small dice of roasted red pepper.

CIDER SAUCE

2 Granny smith apples (diced)
10 shallots (sliced)
4 bay leaf
peppercorns

Sweat until translucent
Add apple cider vinegar (slightly more than just covering the bottom)
Reduce to au sec& add Chablis & a little champagne (slightly less than the amount of vinegar)
Reduce slightly.
Strain & finish with cream.

CHOCOLATE BISQUIT (SPONGE CAKE)

320°F convection, 428°F deck oven

Whisk together: 200 g Yolks

500 g Whole eggs
400 g Sugar

Whisk Aside: 320 g Whites

(stiff peaks) 160 g Sugar

Sift and Add: 120 g Flour

120 g Cocoa

Make common meringue
Bring yolks and whole eggs to ribbon state
Add a little egg mixture to meringue and whisk by hand
Fold some meringue into eggs, fold in rest
Using hand fold in cocoa/flour mixture, finish using spatula

PISTACHIO BISQUIT 4 sheet pans

600 g Almond flour
400 g Powdered sugar
150 g Pistachio paste
4 Eggs
16 Yolks

Bring to Ribbon stage
Whisk in : 200 g cornstarch
175 g flour
Whisk in 150 g butter

Make common meringue with: 16 egg whites
225 g sugar
Fold together & add yellow & green food coloring as needed. Bake @ 400°F

HONEY TARRAGON DRESSING

3 T Salt
3 T Pepper
Handful Tarragon chopped
400 g Honey
500 g Dijon Mustard
600 g Red Wine Vinegar
600 g Cider Vinegar
6 qts Salad Oil

Blend all ingredients in mixer on low speed

AMBROSIA (Chocolate Lover’s Obsession)

400 g 80% fat butter

360 g 64% extra bitter chocolate
400 g Confectionery sugar
160 g Egg Yolks
400 g Whole eggs
200 g Cake flour – sifted

Melt butter & chocolate in mixing bowl over bain marie.

In a separate bowl, whisk eggs & yolks over hot water until warm.
In mixer with whisk attachment, mix sifted sugar into chocolate until smooth.
Slowly add warm eggs to chocolate.
Add flour all at once mixing until smooth
Fill prebuttered ceramic cups to ¾ full.

MERINGUE STARS

2 oz Powdered sugar

2 oz Granulated Sugar
2 oz Egg whites

Beat egg whites to soft peaks.

Slowly add granulated sugar.
Continue beating and add powdered sugar.
Transfer to pastry bag with star tip.
Pipe onto silpat lined baking sheet
Bake for 4-6 hours in very low oven

MADELEINES

6 ½ oz Sugar
4 Eggs
2 oz Milk
8 oz Flour
¼ oz Yeast
4 oz Butter, melted
1 T Vanilla Extract
1 T Pistachios – roasted chopped
Zest of 2 lemons

Beat eggs and add sugar.

Whisk in flour and yeast
Add milk and melted butter.
Stir in nuts, zest and vanilla.
Let rest 30 minutes, pour into buttered molds.
Bake @ 350° for approximately 10 minutes

PASSIONFRUIT CHIBOUST

8 Gelatin leaves

500 g Cream
500 g Passion fruit Puree
20 Egg Yolks
100 g Corn starch
200 g Sugar
600 g Egg whites
600 g Sugar

Make pastry cream and italian meringue (600 g each of sugar/whites)

Mix together while still warm

PRALINE FILLING FOR CHOCOLATE CANDIES

500 g Milk Chocolate

500 g Hazelnut chocolate
500 g Cream, boiled
250 g Praline Paste
375 g Croquant (ground hazelnuts)
150 g Amaretto liquor

Combine chocolates and praline paste in bowl

Boil milk 3 separate times and then add to chocolate
Add croquant
Add Alcohol
Pour into candy shells

RUM BALLS

950 g Sugar
100 g Trimoline or honey
450 g Water
225 g Dark Rum
225 g Triple Sec
900 g Milk chocolate, melted
100 g Hazelnuts, ground

Brink sugar, trimoline and water to softball

Add alcohols
Mix in chocolate and hazelnuts once slightly cooled.

LEMON BARS

7 ½ c Sugar
1 ½ c Flour
24 Eggs
12 Lemons, zest
2 c Lemon Juice

Prebake the pate sucre to a light golden brown
Whisk together the eggs, sugar, flour.
Add lemon Zest and juice
Pour into prebaked shell and bake @ 350°

PATE BRISEE

2 k Pastry Flour
1 k Butter
40 g salt
700 g Water

HONEY LAVENDER ICE CREAM

2041 g Milk

128 g Powdered milk
218 g Butter
233 g Yolks
66 g Sugar
133 g Dry glucose
500 g Honey
13 g Stabilizer

MOLASSES SPICE COOKIES

8 oz Butter
1 ¾ c Sugar
1/3 c Molasses
1 Egg
2 ¾ c Flour
1 ¼ t baking soda
1 ½ t Ground Ginger
1 ½ t Cinnamon
¼ t Cardamom
pinch nutmeg
½ t salt

CAESAR DRESSING

200-300g Garlic
1/3 can Anchovies
800 g Dijon mustard
2 c Olive oil
4 qts Salad oil
2 c Lemon juice
1 handful Parmesan cheese
10 Egg yolks

Recipe Focus, Le Titi de Paris Pt. 1

CRÈME BRULEE

10 Egg yolks
6 Whole eggs
400 g Sugar
1 Vanilla bean
1200 g cream
200 g Milk

Bring milk, cream and vanilla bean to a boil.
Whisk together whole eggs, yolks and sugar.
Temper milk into egg mixture.
Strain though chinois.
Shock in ice bath or bake approximately 1 hour @ 300° in water bath

TART NORMANDE

680 g Whole eggs
750 g       Sugar
100 g       Cake Flour
500 g       Butter (melted but not separated)
Dash        Vanilla Extract

Whisk sugar into eggs

Add flour
Add melted butter
Add vanilla extract
Pour into puff pastry shell with fruit of choice
Bake @ 300°

CHOCOLATE TUILE COOKIE

1000 g     Flour
160 g       Cocoa
800 g       Sugar
600 g       Butter
650 g       Egg whites

Soften Butter
Add SIFTED flour and cocoa until incorporated
Add sugar
Spread into THIN layer on silpat in design of choice
Bake @ 350°, shape while still warm

PATE SUCRE

700 g       Flour
420 g       Butter
270 g       Powdered sugar
100 g       Almond Flour
3              Whole Eggs

Sift Flour and Powdered sugar
Cream butter in mixer (with paddle)
Add flour, powdered sugar and Almond flour
Add eggs 1 at a time until batter just comes together
Spread evenly onto cafeteria tray, cover with film and refrigerate

CHOCOLATE PLATE (Chocolate Crème Brulee)

100 g       Cream

600 g       Milk
30 g         64% Chocolate
30 g         Cocoa Powder
2                     Whole Eggs
3                     Egg Yolk
130 g       Sugar

LEMON CURD

Zest of 2 lemons

Juice of 7 lemons
300 g       sugar
6                     whole eggs
60 g         butter (softened)

Boil lemon juice and zest
Whisk together eggs and sugar
Temper juice into eggs
Return to pot and stirring constantly bring to a boil
Strain through a chinois onto cafeteria tray and refrigerate until cool
With butter and curd at the same consistency, whisk together

NAPOLEON COOKIE DOUGH

220 g       Sugar
200g        Almonds, sliced
50 g         Flour
80 g         Orange juice
100 g       Butter, soft

In robot coupe, cream butter and add sugar and flour
Add orange juice
Add almonds and pulse (do not pulverize)
Pipe through piping bag into quarter sized circles
Bake
**can be formed into shapes while still warm

PASTRY CREAM

 
1 liter       Milk
7                     Egg Yolks
250 g       Sugar
1                     Vanilla bean
30 g         Flour
30 g         Corn starch

Boil milk and vanilla bean
Whisk together yolks and sugar
Whisk flour and corn starch into egg mixture
Temper milk into eggs
Return to pot and stirring constantly bring back to a boil
Strain through a chinois onto cafeteria tray
Spread evenly on tray, thinly coat with butter (prevents skin forming)
Cover with film and refrigerate

CRÈME ANGLAISE

 

½ gal        Milk

24                  Egg Yolks

1                     Vanilla Bean

Dash        Vanilla extract
500 g       Sugar

Boil milk, and vanilla
Whisk together yolks and sugar
Temper milk into egg mixture
Return to stove and stirring constantly cook to nape
Strain through chinois and shock

PASSION FRUIT CREAM

500 g       Passion fruit puree
500 g       Sugar
6                     Gelatin leaves (bloomed)
11                  Egg yolks
1kg          Cream (soft peak)

Boil puree

Whisk together yolks and sugar

Temper into eggs
Return to stove and, stirring constantly, bring back to a boil
Whisk bloomed gelatin into hot mixture
Cool over ice
Whip cream to soft peaks
Fold cream into puree 1/3 at a time
Refrigerate

BISCOTTI

385 g       Flour        (2 ¾ c)

355 g       Sugar        (1 2/3 c)

1 t            Salt

1 t            Fennel seed, toasted

7 oz         Whole almonds

3              Whole eggs
3              Egg Yolks

1 t            Vanilla extract

1 t            baking powder
zest of 1 each: lime, lemon, orange

In mixer with paddle, mix dry ingredients Add wet ingredients slowly Form into three logs on silpats Bake @ 350°

 

RASPBERRY SORBET

219 g       Sugar

108 g       Glucose powder
36 g         Dextrose
432 g       Pure water
5 g           Stabilizer
1000 g     Raspberry puree

Heat water to 40°C Add all ingredients EXCEPT PUREE Cook to 85°C Shock
When cool, using stick blender, add in puree

CHOCOLATE SORBET

729 g       Whole milk

116 g       Sucrose (sugar)
50 g         Trimoline (inverted sugar)
30 g         Cocoa powder
70 g         58% chocolate
5 g           Stabilizer

Mix ¼ or sugar with stabilizer
Cook milk to 40°C
Whisk in trimoline and sugar
Temper some milk into chocolate, when melted add back to pot
Temper some milk with cocoa to make slurry, add back to pot
Whisk in stabilizer/sugar @ 45°C
Cook to 85°C
Strain Cover & Shock

ALMOND CREAM

2 #           Butter
2 #           Sugar
2#            Almond Flour
10                  Whole eggs

Soften butter in mixer
Add Sugar
Add almond flour
Add eggs one at a time
Run mixer 5 minutes to lighten

PATE de CHOUX

250 g       Milk
250 g       Water
200 g       Butter
300 g       Flour
Pinch       Salt
1 T          Chopped fresh herbs
8-10             Eggs

COCONUT TULIP COOKIE

70 g         Flour
120 g       Coconut
225 g       Sugar
1                     Egg
115 g       Egg whites
87 g         Soft butter

In plastic bowl, mix dry ingredients

Add wet ingredients and whisk
Spread onto silpat into circles
Bake @ 350°
While still hot, form

LEMONGRASS SORBET

750 g       Lemongrass

4                     Lemons, peeled
4              Limes, peeled
4000 g     Water
1500 g     Sugar
10 g         Stabilizer

Mix stabilizer with 50 g of sugar Boil all ingredients except stabilizer Allow to cool Add stabilizer

WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES

225 g       Butter, softened

170 g       Sugar
170 g       Brown Sugar
5 g           Baking soda
5 g           Hot water
5 g           Vanilla extract
450 g       Flour
180 g       Macadamia nuts (coarsely chopped)
170 g       White chocolate chips
2                     Eggs

Cream butter and sugars, add vanilla

Add flour and baking soda
Add eggs and hot water
Add chocolate and macadamia nuts

CRISP MIX

200 g       Flour

275 g       Brown sugar
220 g       Sugar
4 g           Cinnamon
4 g           Nutmeg
TT           Salt
225 g       Butter, diced COLD
350 g       Pecans/Almonds (coarsely chopped)
Oats (to eye)

WALNUT TARTLETS           (filling)

500 g       Sugar

300 g       Cream
300 g       Milk
500 g       Walnut pieces

Caramelize sugar in copper pot slowly

Add cream and milk
Pour in plastic lined mold and let set overnight

RUM BALL FILLING

1900 g     Sugar

200 g       Trimoline
900 g       Water
900 g       Meyer’s Dark Rum

Cook sugar, trimoline and water to 120°. Remove from heat and add rum

Cool in bowl over ice bath while stirring

FOUR POUCHE

500 g       Almond Paste
50 g         Honey or Trimoline
25 g         Apple or Pear puree
100 g       Egg whites

Soften almond paste
In mixer with paddle, blend all ingredients
Mix on speed 1, then 2, then 3
Pipe with star tip on silpat
Top with candied fruit or caramelized nuts
Allow to dry overnight
Bake
When cool glaze with 1pt glucose, 2 pts simple syrup

CHOCOLATE CHIP COOKIES

350 g       Flour (sifted)            2 ½ c

3 g           Baking soda              1 t
3 g           Salt                          1 t
210 g       Butter                      1 c
150 g       Sugar                        ¾ c
dash         Vanilla
2              Eggs
190 g       Chocolate chips       1 c

Mix dry Add wet

COCONUT MACAROONS

400 g       Sugar                        2 c
3 g           Salt                          1 t
795 g       Coconut                   28 oz
130 g       Flour                        8 oz
1 g           Cream of tartar        1 t
120 g       Corn syrup               4 oz
3 g           Vanilla                     1 t
120 g       Water                      4 oz
55 g         Butter                      2 oz
4              Eggs

Bring sugar, water, corn syrup, butter, salt, & vanilla to a boil
Add rest of ingredients to pot
Add eggs last
With wet hands, roll into balls
Top with fruit soaked in simple syrup

CREPES

500 g       Flour
10            Eggs
32 oz       Milk         (4c)
TT           Salt
TT           Chopped herbs

Whisk flour, eggs, milk & salt Blend in blender Add herbs Allow to rest at least 20 minutes

BLACK FOREST MOUSSE

1050 g     Chocolate 58%

600 g       Praline paste
150 g       Cocoa
540 g       Sugar
15              Egg yolks (ribbon stage)
275 g       Grand Marnier
750 g       Italian meringue
14              Gelatin leaves
1500 g     Heavy cream

Melt chocolate and praline past together
Make a pate a bombe with sugar and yolks
Make slurry with cocoa powder and add to pate a bombe
Dissolve bloomed gelatin in hot grand marnier
Fold chocolate, pate a bombe, cocoa, and grand marnier together
Fold with meringue, Fold in whipped cream.

PEANUT BUTTER COOKIES

200 g       Sugar                        1 c
240 g       Brown Sugar            1 c
400 g       Flour, sifted
1 ½ t        Baking soda
½ t           Salt
260 g       Peanut butter           1 c
2              Eggs
1 t            Vanilla extract
210 g       Butter                      1c

Soften butter
Add sugars while scraping bowl
Add flour slowly
Add Peanut butter and vanilla
Add eggs
Bake @ 350°

OATMEAL COOKIES

210 g       Butter                      1 c

240 g       Brown sugar            1 c
200 g       Sugar                       1 c
2              Eggs
2 t            Vanilla extract
2 T          Milk
270 g       Flour                        2 c
5 g           Baking soda              1 t
5 g           Baking powder         1 t
5 g           Salt                          1 t
185 g       quick oats 2 c
180 g       Raisins                     1 c

Same method as peanut butter cookies

FINANCIERS

300 g       Sugar

100 g       Cake flour
150 g       Almond flour
270 g       Egg whites
25 g         Honey
250 g       Beurre Noisette        (browned butter)

Mix dry ingredients
Add egg whites
Mix in COOLED butter and honey
REST OVERNIGHT
Pipe into mold and bake

FLOURLESS CHOCOLATE CAKE

10            Egg yolks }

250 g       Sugar                        }  SOFTBALL
250 g       Chocolate 58%        }
250 G       Butter                      }  MELTED
shot         Rum
shot         Kahlua
750 g       Egg Whites              }
100 g       Sugar                        } STIFF PEAKS

Fold all together
Bake @ 350° approximately 1 hour

FLOURLESS CHOCOLATE CAKE

7                     Egg Yolks
133 g       Sugar
83 g         Chocolate 58%
83 g         Chocolate 64%
133 g       Butter
133 g       Egg whites (stiff peak)

Make pate a bombe with yolks and sugar
Melt chocolates and butter
Fold into pate a bombe
Fold in whites
Bake @ 350°

SALMON MOUSSE

32 oz       Cream cheese
½ oz         Dill
½ oz         Chives
dash         Black pepper
24 oz       Smoked salmon
5 oz         Sour cream
2 oz         Lemon puree

Red food coloring to eye

Soften cream cheese

Combine all ingredients except salmon

Add salmon If necessary, thin with cream

CAULIFLOWER/TRUFFLE MOUSSELINE

Blanch 4 heads of cauliflower in lemon water until mushy
Buzz in blender with cream
Add salt, pepper and truffle oil to taste

Spinach Salad:          Walnut vinaigrette, garnish with hearts of palm, quail egg, red wine cabbage, Roquefort mousse, enoki mushrooms, lotus root chip

Goat Salad:               Raspberry Vinaigrette, jicama, bacon, goat medallion, tomatoes

Beet Salad:               3 layers beets, 2 layers beans, garnish with golden beet, crumble cheese around outside

Asian Salad:              Asian vinaigrette, strawberry, enoki mushrooms, caramelized walnuts, peppercress

 

CARAMELIZED WALNUTS                                  Other Nuts

800 g       Walnuts                                                                   800 g       Nuts

450 g       Sugar                                                                       265 g       Sugar
1 oz         Cocoa butter                                                            1 oz         Cocoa butter
1              Vanilla bean                                                             1              Vanilla bean

Warm nuts separately
Bring sugar with vanilla bean to 115°C
Add nuts and stir constantly until caramelized
Add Cocoa butter
Spread to cool on oiled marble

CARAMEL Q’S

150 g       Sugar

52 g         Glucose (liquid)
120 g       Butter
52 g         Milk
3 g           Pectin
22 g         Flour

Cook sugar, glucose, butter and milk to 106°C while whisking
Add Pectin and flour and whisk
Pour between 2 layers of parchment
Caramelize in oven
Cut into strips and wrap around steel while still hot

HAZELNUT/PRALINE ICE CREAM         (Macadamia : substitute macadamia paste for praline)

1036 g     Whole milk

40 g         0% fat milk powder
65 g         Sucrose
70 g         Trimoline
246 g       Cream @ 35% fat
293 g       Hazelnut praline 50%
5 g           Ice Cream Stabilizer
5 g           Monostearate

1.)                  Mix milk & milk powder
2.)                  @ 25°C add sugar & trimoline
3.)                  @ 35°C add cream
4.)                  @ 37°C add praline
5.)                  @ 45°C add stabilizer & monostearate
6.)                  Cook to 85°C
7.)                  Cool rapidly in bowl over ice

RASPBERRY MACARONS

125 g       Almond Flour
225 g       Powdered Sugar
100 g       Egg Whites
30 g         Sugar
5 g           Powdered Egg Whites
Red Food coloring

Sift Almond flour and powdered sugar together.
Whisk Egg whites, sugar, and powdered egg whites to stiff peaks. (common meringue)
Add food coloring, flour and powdered sugar and fold together
Pipe into circles the size of nickels
Bake @ 160°C / 320° F until edges begin to brown
FREEZE IMMEDIATELY
Make into sandwich with raspberry jam.

CINNAMON MACARONS

125 g       Almond Flour
225 g       Powdered Sugar
100 g       Egg Whites
30 g         Sugar
5 g           Powdered Egg Whites
5 G           Cinnamon

Sift Almond flour and powdered sugar together.
Whisk Egg whites, sugar, and powdered egg whites to stiff peaks. (common meringue)
Add cinnamon, flour and powdered sugar and fold together
Pipe into circles the size of nickels
Bake @ 160°C / 320° F until edges begin to brown
FREEZE IMMEDIATELY
Make into sandwich with honey butter (1 part honey/1 part butter).

CHOCOLATE MACARONS

190 g       Almond Flour
340 g       Powdered Sugar
35 g          Cocoa
150 g       Egg Whites
45 g         Sugar
7 g           Powdered Egg Whites
red food coloring

Sift Almond flour, cocoa and powdered sugar together.

Whisk Egg whites, sugar, and powdered egg whites to stiff peaks. (common meringue)
Add food coloring, flour, cocoa, and powdered sugar and fold together
Pipe into circles the size of nickels
Bake @ 160°C / 320° F until edges begin to brown
FREEZE IMMEDIATELY
Make into sandwich with raspberry jam, or ganache.
 
PISTACHIO MACARONS

125 g       Almond Flour
225 g       Powdered Sugar
100 g       Egg Whites
30 g         Sugar
5 g           Powdered Egg Whites
Yellow & Green Food coloring

Sift Almond flour and powdered sugar together.

Whisk Egg whites, sugar, and powdered egg whites to stiff peaks. (common meringue)
Add food coloring, flour and powdered sugar and fold together
Pipe into circles the size of nickels
Bake @ 160°C / 320° F until edges begin to brown
FREEZE IMMEDIATELY
Make into sandwich with pistachio mousse.

PECAN PRALINE part 1                        PRALINE MOUSSE

600 g       Butter (soft)
500 g       Praline paste
250 g       Pastry cream (warm)
400 g       Italian meringue (2 parts softball sugar / 1 part egg whites)

Mix butter & praline paste

Mix warm pastry cream with warm Italian meringue
Blend together

PECAN PRALINE part 2                        CHOCOLATE MOUSSE

8                     Egg Yolks

250 g       Simple Syrup
550 g       Opera chocolate (melted)
1 k           Cream

Bring simple syrup to a boil and add to egg yolks at ribbon stage (pate a bombe)

Add chocolate to pate a bombe
Whip cream to soft peaks and fold in gently.

PECAN PRALINE part 3                        BISQUIT

600 g       Egg whites

300 g       Almond Flour
200 g       Flour
250 g       Powdered Sugar

Whisk whites and powdered sugar to stiff peaks

Gently fold in flours = 2 sheet pans
ASSEMBLY:
In mold, layer from bottom     Bisquit

                                                 Pecan Caramel (see tartlet filling)

                                                 Praline Mousse

                                                 Chocolate Mousse

**freeze until set between mousse layers

CHAMPAGNE SORBET

4 #           Sugar
8 pts        Water
60 g         Liquid Glucose
3 btls       Champagne
1                Lemons, juice of
4              Egg whites

Bring sugar and water to a boil
Remove from heat and add glucose
Shock until cool
Whisk in lemon juice and egg whites
Pour in champagne
Gently blend with stick wand