Posted on December 20, 2010 at 11:13 AM
Monday, Dec 20 at 11:36 AM
Sweet Potato Dough
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.
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
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
- Mix all filling ingredients and chill until needed.
- Place 1 teaspoon filling in center of wrapper.
- Wet edges with egg wash and fold over to form pasta (ask for demo).
- Bring 3 cups of the chicken stock to a boil. Add water if necessary.
- At the same time, combine rest of stock and soy sauce and bring to a boil. (Reserve for final soup)
- Poach wontons in first pot until they float. Strain and serve immediately.
- Place 3 wontons in a bowl. Garnish with green onions. Pour soup over.
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.
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.
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.