Tomato Bruschetta

Makes 10:

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Ingredients

  • 2 Large brandywine or beefsteak tomatoes

  • 4 cloves of Fresh garlic

  • 0.5 Sourdough boule Loaf (or similar)

  • 0.4 ft oz Olive oil

  • 1 tsp Kosher salt

  • 1 tsp Black pepper

Instructions

  1. Blanche and peel the tomatoes and grate into a pulp using a box grater

  2. Cut the bread into thin slices and toast in the oven.

  3. Mince the garlic into a fine paste and spread on the toasted bread.

  4. Layer some of the tomato pulp on top and drizzle with olive oil.

  5. Garnish as needed

Sachertorte

Makes 20:

Ingredients

Sacher Sponge:

  • 40g butter, softened

  • 90g sugar

  • 50g dark chocolate

  • 3 egg yolks

  • 3 egg whites

  • 51g flour

  • 6g cocoa powder

  • 4g Baking powder

Mousse:

  • 80g cream

  • 112g dark chocolate

  • 160g whipped cream

Apricot Jam: 

  • 140g

Glaze:

  • 180g cream

  • 180g 58% chocolate

  • 122g glucose syrup

Equipment:

  • Glazing rack

  • Blast freezer

  • Gold boards

  • Sauce gun

Instructions

Sacher Sponge:

  1. Lightly cream butter and sugar (45g) until light in color, add egg yolks

  2. Warm chocolate on double boiler to 50˚C, add into the egg mixture, set aside

  3. Whip egg whites and sugar to a firm peak by adding sugar little by little

  4. Fold: temper meringue into chocolate mixture. Start with whisk, finish with rubber spatula

  5. Sift the dry ingredients into batter, half at a time. Fold to incorporate

  6. Spread batter onto parchment on sheet tray

  7. Bake at 350˚F for 20 minutes (until dry texture)

Mousse:

  1. Make chocolate ganache; add whipped cream when ganache is cool

Glaze:

  1. Make ganache. Stir gently and add glucose. Wrap with direct contact

Storage Instructions: 

Store in refrigerator until use.


Student of the Month: Volk Jensiriwanich, SHA ‘20

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We are thrilled to introduce Volk Jensiriwanich as our October Student of the Month! Volk is a senior in the School of Hotel Administration and has been doing a phenomenal job as the Executive Pastry Chef for HEC 95.

He played a critical role at our theme reveal by developing our pastry menu and executing his ideas flawlessly. During Homecoming weekend, Volk took every opportunity to teach and guide the entire pastry team as everyone came together to produce a phenomenal Alumni Brunch. Volk even took time out of his fall break to work with Julia VanCora ‘21, HEC 95 Rooms Director, to provide welcome amenities for the Dean's Advisory Board through his very own business, VolksGranola. By taking on every job that comes his way with great energy and a positive attitude, Volk has proved to be an irreplaceable member of the HEC family.

Q. Why did you choose the Hotel School? 

A. I chose the Hotel School as a part of my collaborative program with the Culinary Institute of America (CIA). I have known about the program since high school and wanted to learn both sides of the Food & Beverage business. The CIA taught me technical skills in the kitchen, and Cornell has enhanced my studies and broadened my perspectives through business classes. 

 

Q. What do you enjoy most about the culinary department?

A. I enjoy the culinary department because of its culture. It requires extensive planning along with effective execution, and the entire process creates a team culture like nothing else. For example, HEC 94 began with a group of strangers required to work together. Through countless meetings and menu discussions, we all bonded and became friends by the end of the year. The challenges of working in the kitchen allows each individual to realize their growth potential, and that is what I love about working in the kitchen. If you are willing to push, you will most likely succeed one way or another. 


Q. What do you Dare to Do? And why? 

 A. I dare to create an HEC experience that has not been seen before. The challenging theme motivates the culinary department to do our research and serve food that is genuinely sustainable. The products will integrate as many local ingredients as possible, and we are determined to source from purveyors that honor the same values as we do. I believe that knowing where the ingredients come from can truly transform the experience. Learning about the practices, processes, and techniques of the purveyors can broaden our perspectives for the food products that are often taken for granted. 


Pumpkin Cheesecake Muffins

INGREDIENTS

Filling:

  • 4 oz. cream cheese, softened

  • 1/2 cup powdered sugar

Muffins:

  • 1 1/2 cups flour

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon ground cloves

  • 1 1/2 teaspoon pumpkin pie spice

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 eggs

  • 2/3 cup vegetable oil

  • 1 cup sugar

  • 1 cup pumpkin puree

Streusel:

  • 2 tablespoons granulated sugar

  • 2 tablespoons packed light brown sugar

  • 2 tablespoons flour

  • 2 tablespoons cold butter, cubed

  • 1/2 teaspoon cinnamon

  • 2 cups pecans

Method

  1. Mix softened cream cheese and powdered sugar together until it's combined. Place in a piping bag and set aside

  2. OPTIONAL: over low heat reduce a can of pumpkin (15 oz) almost by half. (This is best done in a hotel pan in a deck oven at its lowest setting, stirring every so often for 2 to 4 hours)

  3. Toast the pecans in the oven. Cool and chop into medium to small pieces

  4. Mix all of the ingredients besides the nuts and butter together. Rub the butter into the dry ingredients until it just clumps together when squeezed in the palm of your hand. Toss in the pecans. Place in fridge until use.

  5. Combine all of the dry ingredients (except the sugar) and set aside

  6. Combine all of the wet ingredients with the sugar and puree

  7. Add the dry ingredients to the wet ingredients

  8. Fill muffin cups 2/3 full. place the cream cheese in the center (do not push all the way down), cover with streusel

  9. Bake at 350 degrees F or 325 in a convection oven until the muffins spring back to the touch

Enjoy!

Gala Beet Salad

Yield: 4 portions

Ingredients

2 red beets

2 golden beets

2 red beets

.5 cup creme fraiche

2 tbsp prepared horseradish

6 baby beets

2 cups of canola oil

4 oz smoked trout

1 tsp of dijon mustard

1/4 cup of orange juice

1 cup of canola oil

Salt to taste

1 head of Frissee

(Alternatively, 1 cup of arugula)

Method

1. Boil the beets whole in salted water for 1 hour, or until tender.

2. Using two towels, carefully pull off the beet skin. Cool, slice into very thin rounds and place on a plate in a single layer.

3. Gently heat canola oil in small pot. Peel and very thinly slice the baby beets. Fry in oil to create delicious beet chips. Salt when out of oil. Set aside. 

4. Gently whisk the dijon and orange juice together. While constantly moving, slowly add 1 cup of canola oil to create the vinaigrette. Set aside.

5. Clean the head of frisee so only the yellow leaves remain. Set aside.

6. Combine the horseradish and creme fraiche. Set aside.

7. To finish, gently brush the beets on the plate with the vinegrette. Dress the frisee as well and then erratically arrange the leaves, beet chips and trout around the plate. Add dots of creme fraiche to finish.

Alternatively, remove the trout for a vegan dish. 

Enjoy!

Apple Pie in a Glass

Combine in mason jar:

  • 3 teaspoons dark brown sugar

  • 2 cinnamon sticks

  • Dash of nutmeg

  • Splash of hot water

Shake vigorously until spices dissolve, add water as needed

Set aside

Combine in shaker:

  • 1 oz. spiced rum

  • 2 oz. apple juice

  • .5 oz. lemon juice

  • .75 oz. spiced sugar syrup

Shake vigorously with ice

Strain over scoop of vanilla ice cream in a rocks glass

Garnish with cinnamon stick

Enjoy!