Art Institute Recipes


Posted on December 20, 2010 at 12:13 PM

Updated Monday, Dec 20 at 12:36 PM

Sweet Potato Dough

Amount          Ingredient
8 Ounces           Milk
4 Teaspoons    Instant yeast
2 Ounces          Butter, softened
2 Teaspoons    Salt
2 Each                Eggs
12 Ounces        Sweet potato (Cooked, mashed)
1 Cup                 Sugar
¼ Teaspoon     Nutmeg
¼ Teaspoon    Ground Cloves
8 Ounces          Whole Wheat Flour
20 Ounces       All-Purpose Flour
1 Each              Egg, Beaten with 1 Tablespoon water

1.      Place all of the ingredients into the bowl of your mixer.
2.      Mix until you've form a soft, but not sticky dough. (1st speed for 2 – 3 minutes then 2nd speed for 6 – 8 minutes)
3.      Place the dough in a greased bowl
4.      Cover and let rise for 45 minutes to an hour.
5.      After the first rise, deflate the dough and divide it into 2 pieces.
6.      Place the pieces in two greased loaf pans.
7.      Cover with greased plastic wrap, and let rise for 25 to 30 minutes, until almost doubled.
8.      Brush the tops of the rolls with the beaten egg and water.
9.      Bake in a preheated 375°F oven for 15 to 18 minutes, until the tops are a rich golden brown color.
10. Allow to cool and cut into finger-sized pieces. 
Swiss Meringue
Amount          Ingredient
30 each            Egg Whites
30 ounces        Sugar
1.      Place whites and sugar over double boiler and whisk until whites reach 120 degrees (warm to the touch).
2.      Place into mixer and whip on high speed until shiny, glossy, stiff peaks.
3.      Pipe onto toasted bread.
4.      Quickly and evenly, run torch over meringue to brown slightly.
Chestnut Stuffing Wonton Soup
Amount          Ingredient
60 Each           Wonton wrappers
For the Filling:
2 pounds         Ground Turkey legs (finely chop)
6 ounce            Soy Sauce
4 tablespoon    Rice Vinegar
12 each            Egg
3 Ounce           Sesame Oil
3 Ounce           Green Onion
3 Tablespoons Sage, chopped
3 Tablespoons Thyme, chopped
3 Tablespoons Oregano, chopped
1 Cup             Chestnut puree
For the Soup:
2 Gallons         Turkey Stock
1 Cup              Soy Sauce
½ Cup            Green Onion, minced
  1. Mix all filling ingredients and chill until needed.
  2. Place 1 teaspoon filling in center of wrapper.
  3. Wet edges with egg wash and fold over to form pasta (ask for demo).
  4. Bring 3 cups of the chicken stock to a boil. Add water if necessary.
  5. At the same time, combine rest of stock and soy sauce and bring to a boil. (Reserve for final soup)
  6. Poach wontons in first pot until they float. Strain and serve immediately.
  7. Place 3 wontons in a bowl. Garnish with green onions. Pour soup over.

Cranberry Sauce

Amount           Ingredient         
1 ½ cup           Sugar, granulated
3 ounce            Orange juice, fresh
¾ cup               Water
1 ½ Pounds      Cranberries, fresh or frozen
2 pinch            Cinnamon
1 Tablespoon   Orange zest
1.  Combine sugar, orange juice, and water in a pan and bring to a boil.
2.  Add cranberries and cinnamon. Simmer until cranberries burst,
3.  Add the orange zest, simmer for 5 more minutes or until it is reduced to desired consistency.
4.  Remove from heat.
Cranberry Sorbet
Amount           Ingredient         
34 Ounces       Cranberry Sauce, Pureed and Strained
20 Ounces       Water
13 Ounces       Sugar
5 Ounces         Corn Syrup
1.      Heat water, sugar and syrup to dissolve sugar.
2.      Add in puree.
3.      Test with 1 cleaned and sanitized egg. Egg should float to reveal about the size of a quarter.
4.      Mix to sorbet, freeze.
Turkey Breast
Amount                       Ingredient         
8 Each                         Turkeys, 10#, Breasts Only
1 Pound                       Butter, soft
1 ½ Tablespoon           Truffle Oil (Or other flavoring)
To Taste                      Salt and White Pepper
1.      Whip butter and oil with salt and pepper to taste.
2.      Loosen skin on breasts and rub butter under skin.
3.      Sear turkeys in hot oil.
4.      Press under weight and bake at 350 until 150 degrees.
5.      Allow to rest under foil, 10 minutes.
6.      Cut into cubes, 4 per breast.