Jeff State culinary program shares holiday recipes sure to please

 

Thanksgiving is synonymous with food and family. The holiday draws more people together for fellowship around the dinner table than perhaps any other day of the year.

In preparation for this year’s Turkey Day, Joseph Mitchell, program director for the Culinary and Hospitality Institute at Jefferson State Community College, shared an assortment of holiday-oriented dessert recipes that would provide a sweet finishing touch to any Thanksgiving gathering.

Read on to see what Mitchell and student assistant Kelly Drane whipped up in the first of a two-part holiday recipe series from the JSCC kitchen.

Almond Cream Plum Tart

Pate Sucree (Dough)

2 2/3 cups All-purpose flour

¼ cup+ 2 ½ tablespoons powdered sugar

¼ cup + 3 tablespoons Almond flour/meal

At room temperature 8 ounces unsalted butter,

½ vanilla bean, split lengthwise

3 ½ tablespoon Eggs

Directions:

Makes 1 ¾ pounds (enough for both Plum tart and pecan tart)

Place butter in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-low speed until butter is consistency of mayonnaise.

Scrape vanilla bean into above mix briefly.

Place the all-purpose flour in a medium bowl. Sift the powdered sugar and almond flour into the bowl, whisk to combine.

Add the dry ingredients to the butter mixture in 2-3 parts and allow to mix until fluffy.

Add the eggs and mix for 15-30 seconds until incorporated.

Transfer dough to work surface; work dough on surface until well incorporated, wrap and let rest for 2 hours in refrigeration.

Almond Cream

1 ½ tablespoons Almond flour/meal

1 table spoon + 1 teaspoon All-purpose

At room temperature 4.4 ounces unsalted butter,

1 cup+ 1 ½ tablespoons powdered sugar

¼ cup+ 2 teaspoons Eggs

Directions:

Sift the almond flour into ta medium bowl; break up any lumps remaining in the sieve and add to the bowl. Add the all-purpose flour and whisk together.

Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low, warming the bowl as needed until the butter is the consistency of mayonnaise and hold a peak. Sift in the powdered sugar and mx on the lowest setting until incorporated. Then increase the speed to low and mix until fluffy, 2 to 3 minutes.

Add the almond mixture in 2 additions, pulsing to combine and then mixing on low speed for 15 to 30 seconds after each one. Scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there.

Add the eggs and mix on low spend until combined and smooth, about 30 seconds. Transfer to a covered container. Cover with plastic wrap and let chill for 2 hours before use. Can be refrigerated for up to 4 days.

Directions to put tart together:

Roll out enough dough (approx. 12 ounces) in a circle about ¼ inch thick, place in desired tart ring, gently press dough into ring ensuring the dough does not tear. Place in refrigeration for for about 30 minutes to firm.

Fill will Almond cream 2/3 of tart shell

Cut 8 plums each into 8 segments, place skin side up into the Almond cream gently, egg was outer tart dough.

Bake at 350 degrees for 30-40 minutes or until dough is golden brown and almond cream has risen and golden in color.

Let cool and glaze with Apricot glaze, Enjoy!

Carrot Cake (Frances Davis)

2 cups sugar

1 ½ cups oil

4 whole eggs

2 cups All-purpose flour

1 teaspoons salt

2 teaspoon soda

2 teaspoon cinnamon

1 teaspoon baking powder

2 cups grated carrots

1 cup nuts chopped (pecans)

1 cup sour cream

Directions:

Place mixing bowl on mixer, add sugar, oil and mix until thoroughly blended with the mixing paddle.

Mix all dry ingredients, sift.

Break eggs and whisk, alternate adding the eggs and dry ingredients into the above mixture, mix until just blended well- 1-2 minutes.

Add sour cream and mix until just blended.

Add grated carrots, nuts and mix until just blended.

Divide into 2 9 inch baking pans and bake 25 to 30 minutes at 350 degree

Cream Cheese icing

Place 1lb cream cheese in mixing bowl with paddle attachment cream until light and smooth, add 4 ounces softened butter, whip until blended.

Sift (approx.) 10 ounces powdered sugar, add sugar to cream cheese until thicken, finish with vanilla.

Note: Add more powdered sugar if mixture appears to be too loose.

Putting cake together– after cake has cooled, slice each round in half, build cake by alternating layers with icing and dividing 16 ounces of crushed pineapple with juice. Finish by icing sides and top of cake, garnish with Small pecan pieces around the sides and marzipan carrots on top. Enjoy!

 

Pumpkin Roll

¼ cup powdered sugar (to sprinkle on towel)

¾ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

1 cup granulated sugar

2/3 cups puree pumpkin

1 cup walnuts, chopped (optional)

8 ounce cream cheese at room temperature

6 tablespoons butter, softened

1 teaspoon vanilla extract

Powdered Sugar (optional for decoration)

 

Directions:

Preheat oven 375 degree, Grease 15X10-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touch. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper roll up cake and towel together, starting with the narrow end. Cool on Rack.

For filling Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired, Enjoy!

Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so tit will not stick.

 

Pecan Pie

¾ stick butter

1 ¼ light brown sugar

¾ cup light corn syrup

2 teaspoon vanilla

½ teaspoon grated orange peel

¼ salt

3 large eggs

2 cups pecans

Directions:

Melt Butter, add brown sugar, light corn syrup warm all ingredients together.

Add vanilla, grated orange peel, salt.

Break eggs in separate bowl, whisk and add to above mixture.

To finish pie, using recipe for Pate sucree line tart ring of choice using care not to tear dough, spread 2 cups of small pecan pieces in shell.

Pour batter over pecans, bake at 350 for 25030 minutes until golden brown. Enjoy!