"Recipes from the Chef's Kitchen"

Show 648

Mrs. B's Cake Decorating for Kids
(703) 426-1507
email: dmbolton@gmail.com

Donna Bolton - Caterer and Owner

Pumpkin Creme Brulee

Ingredients:
1)   2 cups Heavy Cream
2)   1/4 cup light Brown Sugar
3)   1/4 cup Sugar (plus 4 tsp. Sugar to caramelize)
4)   8 large Egg Yolks
5)   1/2 tsp. pure Vanilla Extract
6)   1/4 tsp. ground Cinnamon
7)   1/8 tsp. grated Nutmeg
8)   1 cup mashed cooked Pumpkin

Preparation:
1)   Preheat the oven to 325 degrees f.
2)   Arrange 8 (1/2 cup) remakins or custard cups in a large metal baking pan.
3)   In a medium saucepan, combine the cream, brown sugar, and the 1/4 cup of the
       granulated sugar. Bring to a bare simmer over medium-high heat, stirring to
       dissolve the sugar. Remove from the heat.
4)   In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly
       add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture
       to the remaining hot cream and whisk. Add the vanilla, cinnamon, nutmeg and
       pumpkin and whisk until smooth. Strain through a fine mesh strainer into a
       large bowl. Divide amongst the prepared custard cups.
5)   Add enough hot water to come halfway up the sides of the cups. Bake until the
       custards are just set in the center but not stiff...45 to 55 minutes. Remove from
       the oven and refrigerate until well chilled, at least 3 hours or overnight.
6)   Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen
       torch, caramelize the sugar. (Alternately, preheat the broiler and broil until
       the sugar melts and caramelizes...watching closely to avoid burning. Frequently
       rotate the cups until finished...about 1 to 2 minutes.) Place on small dessert
       plates and serve.

Capallini in a Tequila Cream Sauce

Ingredients:
1)   Shiitake, Oyster or Cremini Mushrooms
2)   1 cup Cream
3)   1 tsp. Soy Sauce
4)   1 tsp. Cornstarch
5)   2 or 3 cloves of Garlic - pressed
6)   Salt to taste
7)   1 tsp. Tequila
8)   1/4 cup Parsley - minced
9)   Pinch of Rosemary
10) Quarter of Lemon
11) Parmesan Cheese for garnish
12) Dill for garnish
13) Capallini Pasta or whatever pasta you like

Preparation:
1)   Measure one cup of cream in a saute pan. Bring to a simmer, stirring constantly.
2)   Add a minute or two, add the soy sauce, minced garlic, salt, mushrooms and tequila.
3)   Allow to simmer gently. Add a little cold cream to the cornstarch and mix (so lumps
       do not form when added to the hot sauce). Continue to stir as it simmers for about
       6 minutes, then add the parsley and a little grated Parmesan Cheese.
4)   Add pasta to boiling water. Then drain and pour into a bowl.
5)   Then add the parmesan cheese and a squirt of lemon juice.
6)   Garnish with rosemary and dill on the plate.

Mixed Green Salad

Ingredients:
1)   Mixed Greens
2)   Black Olives
3)   Red Onions
4)   Blue Cheese
5)   Cherry Tomatoes
6)   A good Balsamic Vinegar or Lemons
7)   Extra Virgin Olive Oil
8)   Kosher Salt
9)   Pepper - freshly ground

Preparation:
1) Toss all the solid ingredients.
2) Add the Vinegar (or Lemons) and the Extra Virgin Olive Oil.

Good Eating!!!

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