Tuesday, November 24, 2009
It is my privelege to make dessert for all of the families who come to the restaurant to celebrate Thanksgiving. It is also my privelege to make 250 Pumpkin Tarts. So I am taking this opportunity to try out the recipe and make sure that when I mix together 39 eggs, 10 pounds of sugar, 3 giant cans of pumpkin puree and 2 giant cans of evaporated milk that I know what the end product is going to be and how to bake it. So I put together my tart shells, which are just a simple sugar dough and filled them with pumpkin pie batter. I used the recipe from the back of the can of puree, which I feel is the best to use because that recipe has been tested and re-tested before it was put on the can. Much like the recipes I test before I give them to the cooks at each restaurat to prepare on a daily basis. Next, I filled two tarts all the way up to the top, and another two 3/4 full. I baked them and removed them at different times to see what would happen if some were over baked or just under baked or baked to where I think they would be perfectly done.
This is how I develop recipes for the restaurant. Everything I make is done on a small scale and then I tweak and fine tune it in a larger batch. I dont usually make so much because I like to keep everything as fresh as possible and made delicately. But this Thursday, we will all be making lots of food in the restaurant. Once the tarts had set up in the refrigerator, I took them out and tasted them. This is my favorite part. Since I labeled how each tart was baked I could determine which method would be the best to use when I make the 250 tarts. I think these will look lovely, served with spiced whipped cream, going out to all of the families who are celebrating this holiday of thanks at our restaurant.
Thursday, November 19, 2009
Hello and welcome to the first entry of OriginalCinn. I am so new to this whole concept but I’m really going to try to make this experience full and wonderful and I’m really excited at what kinds of sweet things will come out of this. Today I made Banana Doughnuts. I found this recipe on Tartelette’s blog and I wanted to make it a little differently to suit the taste of my Love, T. Thus came the idea of Banana Bread Doughnuts with Peanut Butter Glaze, Chocolate Sprinkles and Cocoa Nibs. The doughnuts are flavored with cinnamon (of course), nutmeg, just a pinch of cardamom and honey and topped with a Peanut Butter Glaze. They were easy to make and even easier to eat. I think the hardest part was trying to keep the oil temperature regulated on my electric stovetop. These were not yeasted doughnuts, but more of a cake texture. I think next time I will make them all into little bite-sized doughnut holes. The dough was a little on the soft side and I think scooping them with my little ice cream scoop would have not only have made them small and cute, but more like a sweet snack. I will try to have recipes available soon.