German Plum Torte

I learned this recipe from a lady I met while sifting through fresh Italian Plums at Caputo's. She said this was her mother's recipe that she grew up with, so easy to make and delicious.  She did say it had a tendency to burn on the bottom, and I offered her some solutions....I hope it worked for her. This dessert is a cross between French toast, pancakes, dump cake and a cobbler.  I suggest trying it also with sautéed apples, peaches, pears, nectarines, cherries, or whatever fruit you fancy.  Guten Appetit!

Fresh Plum Torte

8 ozs milk (1 cup)
2 eggs

4.5 ozs all purpose flour (1 cup)
2 tbsps. sugar
1/4 tsp salt
1 tsp baking powderp

1 lb plums, halved and seeded
2 ozs butter (1/2 stick)
1 tsp cinnamon

Beat eggs slightly with a fork.  Add milk.
 Combine dry ingredients: flour, sugar, salt and baking powder.
Slowly add liquid to dry ingredients.  Pour into hot skillet with about a tbsp. of melted butter. Sink fresh plums into batter.  Drop remaining pieces of butter on top of plums.  Sprinkle cinnamon sugar all over the top.  Cook on low heat over the stove about 1 minute.  Transfer into a 350 degree oven and to finish cooking, about 20 minutes...serve hot with ice cream...

Simple pink wedding cake

 Simple pink wedding cake with modeling chocolate roses for Karyn Hobfoll

 

ACF Accreditation

we cleaned, scrubbed, dusted, worked on the syllabi, cleaned, scrubbed, washed even more....finally it is over....thank goodness.....no findings, no violations, no compliance issues...LCB Chicago is now an American Culinary Federation accredited school.   LCB Chicago Culinary renewed its accreditation

Students Having Fun with Puff Pastry

Today's kitchen class was all about puff pastry.  We made Classic Puff and Blitz Puff and turned out pithiviers, bouchees, palmiers, conversations, cheese straws and napoleons from 2 full sheet per student of puff pastry.  With all 8 ovens, and students not checking their oven temperature, some were a little on the dark side, but overall, the lamination was great.  They all look very happy....

Red Velvet Cake: A Waldorf Astoria Hotel original

I had always believed that the Red Velvet Cake is a Southern Cake.  Today, I found a signed copy of the Waldorf Astoria Cookbook by former Executive Chef John Doherty, and he claims that  the red beet-colored favorite is an original Waldorf creation.

Oklahoma Sugar Show

I don't consider this as one of my best work, but a typical "rushed work"..When we decided to attend the Oklahoma Sugar Show, I decided, I might as well bring a cake.  It was a very hectic 2 weeks at school,  and after being a day late of the final submission of registrations, I ordered the styrofoam,  decided on the color of my cake, and started piping.  There was no expectation of winning, just the experience and joy of participation.  There were so many limiting circumstances, and to my surprise I made an "honorable mention" ribbon. 

A Charlie Brown Christmas at the Museum of Science and Industry

For the  fourth year, we have been asked to create a gingerbread house for the temporary exhibit at The Museum of Science and Industry.  This year it is Charlie Brown.  The characters were all made of white chocolate bodies and modeling chocolate "clothing".  Snoopy's house is of gingerbread.