Chefsville did this recipe first at a library with about 40 kids. They absolutely loved this. Since then the response to this recipe has been huge.
I don’t like to use milk chocolates, as they are already processed and difficult to work with.
Chocolates are a world unto themselves. There are so many kinds and each chocolate imparts different characteristics and properties to this fun recipe.
Blueberry Chocolate Clusters
This recipe can be done with any of your favorite fruits as long as they go well with chocolate. We used a semi sweet chocolate so we don't add sugar to that. But this works well with bitter sweet melting chocolates as well.
If you want, go to the store and get a good quality chocolate for these, especially if you are making them for your family and closest friends.
As you experiment with different fruits and chocolates that this product becomes different. For example strawberries and a Belgian chocolate will produce a far superior result than cheap chocolate chips from a store.
Rinse blueberries, spread on paper towels and pat dry. Line a baking sheet with silmat, wax paper or parchment.
In a small bowl or top of a double boiler over barely simmering water, place chocolate; stir until melted. Remove bowl from hot water; gently fold in blueberries.
Make clusters by spooning 4 or 5 warm chocolate-coated blueberries onto wax paper, placing them 1 inch apart. Or, spoon mixture into silicone candy molds.
Refrigerate until firm, about 30 minutes.
Notes
Transfer to an airtight container and refrigerate for up to three days. For gift presentation: place clusters in pleated paper candy cups and arrange in a box.Equipment List:Baking sheet
Parchment paper or Silmat
Small or medium sized bowl
Measuring cups and spoons
Microwave or double boiler or small sauce pan
Wooden spoon or spatula
Adult supervision
Apple sauce or applesauce is a purée made of apples. It can be made with peeled or unpeeled apples and a variety of spices. Flavorings or sweeteners such as sugar or honey are also commonly added. How you change up the mix is what makes this recipe so exciting.
On one making of this recipe, you may want smoother or chunkier apples. While at other times you may prefer a special set of spices for whatever it is you are using it for. Laktes, pork chops, pork tenderloin with cherries – and seasonally you can change the apples you use as well.
Find your favorite, be sure to write it down so that you can tell everyone how great your version of apple sauce is.
Using a medium sized saucepan on medium heat, combine apples, water, sugar, and cinnamon.
Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
Turn off the stove and allow mixture to cool for a few minutes.
Mash the mixture with a fork or potato masher to make apple sauce.
Refrigerate for at least 30 minutes.
Notes
Great apples to use are Red Delicious, Golden Delicious, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein. The apples vary in sweetness throughout the year, so taste a piece before adding sugar. If the apple is too sweet, add less sugar. Apple sauce is usually served with pork chops, potato latkes, on its own as a side dish.Equipment List:Soup pot or Sauté pan
Wooden spoon or spatula
Cutting board
Chef’s knife
Serving bowl
What makes these chicken wings so good, is that this recipe uses a technique called “Brining”.
Brining is the process of submerging a cut of meat in a brine solution, which is simply salt dissolved in water. The meat absorbs extra liquid and salt, resulting in a juicier and more flavorful final dish. This technique is particularly great for lean cuts of meat that tend to dry out during cooking.
Photo Credit: angiespangies.com
This recipe is a fantastic introduction to brining since it is simply water and salt. Brining can get fancy later on when taking on dishes like pork chops and steaks. That is when other seasonings and flavorings are added.
Asian Style Chicken Wings
Peanuts, lime and cilantro are a fun combination that compliment the brown sugar, vinegar and hot sauce used in this recipe. This recipe will satisfy all of the taste buds.
If you have a peanut allergy, then try pecans or toasted shredded coconut.
The French omelet is one of several kinds of omelettes. Its main claim is that the omelet is removed from cooking just before the desired degree of doneness.
The center is slightly underdone and continues to cook while the omelet is being delivered to the table to be eaten. The result is that the center oozes slightly and if cheese is used, it oozes out to wet the diner’s appetite.
This style of omelet has a unique shape which resembles an American football.
This style of omelet has a wonderful fluffy and moist texture that is very different than its American counterpart which is tougher and can be crispy.
For most people, they prefer this style, but we can put it to a vote at a later date.
Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
Set a dinner plate by the stove.
Heat a seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter. Swirl the pan so the butter gets all around.
When the butter stops sizzling and the foam goes away add the eggs. Let the eggs heat up (10 seconds).
Stir vigorously, with a heatproof spatula. When stirring, include the sides of the egg mixture so the omelet cooks evenly.
Once the eggs are set (the bottom starts to become solid and the edges start to dry a bit), thump the pan gently on the burner to release the omelet from the pan. Be sure that nothing is sticking to the sides or bottom of the pan, if so use a heat proof spatula.
Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Shake the pan to create thin layers of egg. Fold omelet again and again forming thin layers all rolled up. Cook until just before the desired doneness lifting the pan or reducing the heat to prevent browning. (A classic French omelet is not brown like the American version.)
Transfer omelet to the warm plate and serve.
Notes
NOTES: Omelet Filling Suggestions: Fillings are raw and cooked, sweet and savory. Add fillings before folding or alternatively one can roll the omelet then slice it open like a baked potato and top the omelet with fillings such as creams, herbs, fresh fruit or caviar. Add choice of garnishes just before folding the omelet in 1/2 or top omelet if so desired. Serve immediately. Canola oil or olive oil or other low saturated fat oil may be substituted instead of the butter. End result will be slightly different, but still delicious.
Scones are a small, single serve, cake-like bread that is believed to have originated from Scotland. The first mention of a scone was from a translation of “The Aeniaid” (1513) by a Scottish poet named Gavin Douglas.
Usually the scone is triangular but may be round like a biscuit. Today they can be made in any shape. This recipe makes them triangular which is a really fun shape. I use this recipe when teaching culinary students about how to maximize the use of space on a cookie sheet.
Scones are in the same group as the crumpet or muffin. Usually scones are made of wheat, barley, or oatmeal and baking powder to make it rise. This is a quick bread. Why pay $2.95 for each scone when it costs only $.50 cents to make it yourself and you can make a whole bunch of them and freeze them.
Scones may have raisins, currants, cheese, or dates in them. How about cranberries, chocolate chips or nuts?
I chose this combination of blueberry with lemon glaze because truly this makes your taste buds sing! Also half of the sugar has been removed from the base recipe making it a healthier choice option, as was the addition of blueberries that are nutrient dense and delicious.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar.
Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Fold the blueberries into the dough. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough making the scone look strange.
Lightly press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Lemon Glaze
Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves.
Add the lemon zest and butter.
Microwave it for 30 seconds on high.
Whisk the glaze to smooth out any lumps, and then drizzle the glaze over the top of the scones. Let glaze set a minute before serving.
Notes
Equipment needed for this recipe are:2 forks or pastry blender
Parchment paper or flexible cutting board
Pastry brush
Ruler Whisk
Oven mitts
Medium sized bowl
Measuring cups
Measuring spoons
Wooden spoon or spatula
Baking sheet or cake pan
Adult supervision
People from all over the world love New York bagels. This recipe, which I really love, came from one of my favorite contestants on the Next Food Network Star.
Bagel Bites – small, stuffed with fun ingredients, this recipe has a blend of cream cheese and berries. Make up your own incredible filling.
To make it awesome, the topping is an egg wash and then beautiful turbinado sugar to give the crust a crunch and sweetness.
These could be a new family favorite for Saturday mornings in your family as well.
Combine the water, sugar, melted butter and yeast in the bowl of a stand mixer fitted with the paddle attachment, mix to combine. Allow to stand until bubbly, about 4 minutes.
Add 2 cups flour, the salt, and mix on low speed until well combined, about 2 minutes.
Switch to the dough hook attachment. Add the remaining flour gradually and mix on low speed until fully incorporated, about 2 minutes.
Turn dough out onto a lightly floured surface. Knead until the dough is heavy, smooth, and not sticky, about 5 minutes. Lightly oil a bowl, place the dough in the bowl, cover loosely and set aside to rise until doubled, about 1 hour.
In a medium bowl, combine the strawberries and blueberries. Add the softened cream cheese and strawberry jam and mix until well combined. Set aside.
Heat oven to 375°F. Divide dough into 12 pieces. Best way is to portion the dough evenly roll the dough into a log shape. Cut the log shaped dough in half, and then cut those in half leaving 4 equal pieces, cut those pieces into thirds giving 12 even portions.
Take one piece of dough and flatten it into a 4 inch circle. Place 2 ½ tablespoons cream cheese mixture in the center. Fold up the ends of the dough and pinch closed like an potsticker. Tuck the ends into the center and twist to form a nice ball. Be careful not to make the bottom of the roll a lot thicker than the top to keep the dough even around the filling.
Place the roll, seam side down, on a baking sheet lined with parchment paper. Repeat with the remaining rolls.
Beat the egg in a small bowl with 1 tablespoon water. Brush the rolls with the egg wash and sprinkle with turbinado sugar.
Bake in the preheated 375 degrees F oven until golden brown, 20 to 22 minutes. Allow to cool before serving.
Notes
The filling is very hot after cooking. Please allow these to cool for at least 20 minutes before serving. Great with milk, coffee or any morning beverage.
Cooking Clubs, invite e-mails have been sent to the e-mail addresses used for registration to join our Google Classroom. Zoom meetings … to be announced starting 4/27. Please see your email inbox!
Online programs… to be announced starting 4/27
Camp Registrations, please see our Calendar or Rec Center Website … to be announced starting 4/27