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Mango/Passion Fruit Pie

Mango/Passion Fruit Pie

Ingredients
  • 1/4 cup passion fruit juice
  • ½ cup sugar
  • 3 T. cornstarch
  • 4 lbs. fresh mango, peeled, cut in
  • chunks or slices
  • Butter pie crust
Instructions:

Combine passion fruit juice, sugar and cornstarch; heat until simmering.

Pour over mango; toss to coat. Pour into butter pie crust of choice; top with second crust.

Bake at 425°F for approximately 30-40 minutes.

Let cool.

Store at room temperature.

Reprinted with permission from American Culinary Federation; with credit: Sandy Poehnelt, Owner, The Right Slice, Lihue, Hawaii. The National Culinary Review, April 2016

Zesty Adzuki Bean Salad

Zesty Adzuki Bean Salad

Ingredients
  • 1½ cup dried adzuki beans
  • ¼ cup arame sea vegetable
  • ¼ teaspoon toasted sesame oil
  • 3 tablespoons canola oil
  • 1½ tablespoon finely chopped ginger
  • ½ teaspoon finely chopped garlic
  • 1¼ cup basil, finely chopped
  • 2 tablespoons rice vinegar
  • pinch red pepper flakes
  • 1 tablespoon tamari
  • ¼ cup lime juice
  • 1 cup thinly sliced green onions
  • 1 cup grated carrots
Instructions:

1. Put beans in a large bowl, cover with water and set aside to let soak for 8 hours or overnight.

2. Drain beans and put in a large pot with 8 cups water. Bring to a boil, then reduce heat and simmer until tender, 45 to 60 minutes. Drain and rinse gently under cold water. Set aside to let cool completely. Meanwhile, soak arame in cold water for 15 minutes; drain and rinse well.

3. Put oils, ginger, garlic, basil, vinegar, pepper flakes, tamari and lime juice into a large bowl and whisk to make a dressing. Add cooled beans, arame, green onions and carrots and toss gently to combine.

Yield

5 servings

Published with permission from the American Culinary Federation – credit to: Chef & Child Ingredient of the Month, January 2016

Gluten-Free Crepes Suzette

Gluten-Free Crepes Suzette

Ingredients
  • 2 large eggs
  • 3/4 cup Cup 4 Cup gluten-free flour
  • 1/2 cup milk
  • 1/8 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/3 cup cold water
  • 1 tablespoon canola oil
  • 1 tablespoon melted unsalted butter
Grand Marnier Caramel Sause
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1 tablespoon Grand Marnier
  • 1/2 tablespoon unsalted butter
  • 1/2 teaspoon salt
Orange Pearls
  • 2/3 cup freshly squeezed orange juice
  • 2 grams agar-agar
  • 3 cups extra virgin olive oil, chilled
  • 3 cups water
Salted Almond OAt Crumble
  • 1/2 cup sliced almonds
  • 1 cup oats
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil
  • 1 ½ teaspoons salt
Pacojet Bourbon Ice Cream
  • 16 ounces heavy cream
  • 16 ounces whole milk
  • 2 ounces bourbon
  • 1 vanilla pod
  • 12 ounces granulated sugar
  • 7 ounces egg yolks
  • 16 ounces heavy cream
  • 8 ounces whole milk
Instruction

1. Mix together the crepe batter by mixing together the eggs, flour,
milk, salt and sugar.

2. Slowly add in the water, oil and melted butter.

3. Heat up a 6-inch non-stick pan and spray with non-stick spray.

4. Once the pan is hot place 1 ounce of batter in and swirl the
pan around creating a super thin layer.

5. Once the mixture is cooked on one side, carefully flip it over
using an offset spatula.

6. Pull the crepe out of the pan and hold to the side.

 

Grand Marnier Caramel Sauce

1. Mix together the sugar and water into a sauce pot.

2. Begin heating the mixture together and bring to a boil.

3. The mixture will slowly begin to caramelize turning a golden
brown color.

4. Once the sugar has turned he desired caramel color, remove
the pot from the heat and whisk in the cream.

5. Finish by whisking in the Grand Marnier, butter and salt.

 

Orange Pearls

1. In a small sauce pot, whisk together the orange juice and agar-agar.

2. Place over high heat and bring to a boil for 5 minutes.

3. Pour the mixture into a squeeze bottle.

4. Slowly drop the mixture into the chilled olive oil, creating the pearls.

5. Strain the pearls out of the olive oil and place into the water to
wash the oil off.

6. Remove from the water and reserve for plating.

 

Salted Almond Oat Crumble

1. In a mixing bowl, mix together the brown sugar, honey,
vegetable oil and salt.

2. Mix in the almonds and oats.

3. Line a sheet tray with parchment paper and spray with
nonstick spray.

4. Place mixture in a flat lay onto sheet tray.

5. Bake in an oven at 350 F until golden brown.

 

Pacojet Bourbon Ice Cream

1. In a sauce pot mix together the milk, bourbon, vanilla (scraped
from pod) and half of the sugar. Bring to a simmer.

2. In a mixing bowl, mix together the remaining sugar and egg yolks.

3. Once the mixture is at a simmer, slowly pour half the milk
mixture over the egg yolks. This process is called tempering
and eliminates scrambling of the eggs.

4. Once half of the mixture is mixed into the egg yolks, pour all of
the mixture back into the pot and whisk it together.

5. Heat the mixture until it thickens slightly.

6. Stir in your second amounts of heavy cream and milk.

7. Pour into Pacojet canisters and freeze.

8. Pacotize the ice cream when needed for service.

Reprinted with permission from the American Culinary Federation: Credit to Lydia LeMasters, CEC Chef de Cuisine, The Chevy Chase Club Chevy Chase, Maryland
Sizzle, Summer 2018

Crêpes Suzette

Crêpes Suzette

Ingredients
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup milk
  • 1/8 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/3 cup cold water
  • 1 tablespoon canola oil
  • 1 tablespoon melted unsalted butter
  • Sauce
  • 6 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 1 tablespoon finely grated orange zest
  • 1 ½ cups orange juice freshly squeeze
  • 1/4 cup Grand Marnier
  • 1 orange cut into segments
Instructions:

1. Mix together the crêpe batter by mixing together the eggs, flour, milk, salt and sugar. Make sure there are no lumps in the mixture.

2. Slowly add in the water, oil and melted butter. The mixture should become extremely thin.

3. Heat up a 6-inch non-stick pan and spray with non-stick spray.

4. Once the pan is hot, place 1 ounce of batter in and swirl the pan around creating a super thin layer. The easiest method is to use a ladle.

5. Once the mixture is cooked on one side, carefully flip it over using an offset spatula.

6. Pull the crepe out of the pan and hold to the side.

7. Repeat this process for the rest of the batter.

8. Place the orange juice into a sauté pan and bring to a boil. After the juice is boiling, add the sugar and orange zest and reduce mixture slightly.

9. After reducing, place one crêpe into the mixture at a time thoroughly coating each one and then reserving.

10. To finish sauce, add in Grand Marnier and flambé.

11. Emulsify in the butter.

12. Add in the orange segments. Coat them well with the sauce.

13. To plate, fold the crêpes into quarters. Pour sauce over top and garnish with Chantilly cream.

Yield

5 servings

Reprinted with permission from the American Culinary Federation with credit: Tracy Morris, CWPC Executive Pastry Chef, Chevy Chase Club Chevy Chase, Maryland
Sizzle, Summer 2018

Rosemary Roasted Vegetables

Rosemary Roasted Vegetables

Ingredients
  • 2 cups baby carrots
  • 1½ cups Brussels sprouts, trimmed
  • 1 lb. asparagus spears, trimmed
  • 8 garlic cloves, peeled
  • 6 small red potatoes, quartered
  • 1 medium yellow onion, cut into 8 wedges
  • 2 T. extra virgin olive oil
  • 2 T. chopped fresh rosemary
  • 1 t. salt
  • ½ t. ground black pepper
Instructions:

Preheat oven to 400°F.

In large bowl, add carrots, Brussels sprouts, asparagus, garlic, potatoes and onions.

Toss well with olive oil, rosemary, salt and pepper.

Spread vegetables evenly on a large baking sheet.

Bake for 40-45 minutes, stirring halfway through until vegetables are tender.

The outer leaves of the Brussels sprouts will turn a darkish brown color when roasted.

Yield

5 servings

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Dark Chocolate Tea Truffles

Dark Chocolate Tea Truffles

Ingredients
  • 24 oz. dark chocolate, cut in small chunks
  • 12 oz. heavy cream
  • 1 oz. Lapsang Souchong whole leaf tea
  • 4 oz. corn syrup
  • 4 oz. unsalted butter
  • 1 t. roasted sesame oil
  • 4 oz. sesame seeds, toasted until fragrant and light golden-brown
  • Cocoa powder, as needed
Instructions:

1. Put chocolate in heatproofstainless-steel bowl.

2. In heavy saucepan, bring cream and tea leaves to a boil. Remove from heat; allow to stand about 5 minutes. Pour through fine-meshed sieve; reheat to a simmer. Add corn syrup, butter and sesame oil; bring to a boil. Remove from heat. Pour over chocolate in bowl; stir to melt chocolate fully. Allow to cool slightly. Scoop onto parchment paper-lined sheet. Refrigerate until firm, 2-3 hours.

3. Ball generous teaspoons of mixture; shape. Coat each truffle in sesame seeds and/or cocoa powder.

Keep chilled until 15 minutes before service.

Yield

80-100 Pieces

Reprinted with permission from the American Culinary Federation:The National Culinary Review, October 2016. For more delicious recipes visit www.acfchefs.org

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