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					Pennsylvania FCCLA Culinary Arts Competition
   One of the following three menus and recipes will be used in the
    Pennsylvania FCCLA Culinary Arts competition in March 2010


                            Menu #1
                    Baby Greens w/Avocado
        Plum Tomato Supremes & Balsamic Basil Vinaigrette
                     Halibut w/Mango Salsa
                Cous Cous & Steamed Asparagus
               Strawberry Tart w/ Pastry Cream &
                   Whipping Cream Chantiley




                           Menu #2
         Shaved Fennel and Apple Salad w/ Parmesan
                 Herbed Apple Glazed Chicken
                   Spiced Brussels Sprouts
     Mashed Potatoes and Butternut Squash with Brown Butter
                   Tiramisu Sabayon Parfait



                             Menu #3
                       Spring Garden Salad
                    Mixed Salad Greens With A
                   Raspberry Vinaigrette Dressing

                        Lemon Dill Chicken
                           White Rice
                         Sauteed Squash
                       Tempting Apple Trifles
                                                                                                     2

                                                Menu #1

                                    Baby Greens w/Avocado
                        Plum Tomato Supremes & Balsamic Basil Vinaigrette
                                     Halibut w/Mango Salsa
                                Cous Cous & Steamed Asparagus
                               Strawberry Tart w/ Pastry Cream &
                                   Whipping Cream Chantiley


Baby Greens w/Avocado Plum Tomato Supremes
Yield: 3 servings
Ingredients:
1 Avocado
2 Plum Tomatoes
3 oz. Baby Greens
4.5 Oz. Basil Vinaigrette

Method of Preparation:
1) Peel and slice avocado.
2) Quarter plum tomatoes and seed.
3) Garnish with baby greens and basil vinaigrette.

Balsamic Basil Vinaigrette
Yield: 3 servings
Ingredients:
6 tbsp. Olive Oil Extra Virgin
2 tbsp. Balsamic Vinegar
½ tsp. Dijon Mustard
½ oz. Shallots Minced
1 Minced Clove Garlic
6 Basil Leaves Chiffonade
Salt & Pepper to taste

Method of Preparation:
1) Mix balsamic vinegar, Dijon mustard, shallots, minced garlic, basil chiffonade.
2) Add olive oil slowly to the mixture while whisking constantly. The Vinaigrette should emulsify.
3) Add salt and pepper to taste.

Halibut w/Mango Salsa
Yield: 3 servings
Ingredients:
3 – 7 oz. Halibut Filets
Salt & Pepper
All Purpose Flour
Olive Oil Pomace

Method of Preparation:
1) Season halibut with salt and pepper and dip in flour.
2) Sauté the halibut in olive oil in a very hot pan till done.
3) Garnish with mango salsa.
                                                                                                      3

Mango Salsa
Yield: 3 servings
Ingredients:
4 Plum Tomatoes (small diced)
½ Onion Red Small (small diced)
½ Mango Fresh Ripe (small diced)
1 Clove Garlic Minced
1-2 Jalapenos Minced
½ Bunch Cilantro Chopped
1 Lime Juice Squeezed
1 Pinch Oregano Dry Crumbled
Salt & Pepper to taste

Method of Preparation:
1) Dice all ingredients.
2) In a mixing bowl, mix together tomato, onion, mango, garlic, jalapenos, cilantro, limejuice, and
oregano.
3) Use for garnish.

Cous Cous
Yield: 3 servings
Ingredients:
1 cup Cous Cous
1 cup Chicken Broth
½ Lemon Zest Only
¼ cup Pecans Toasted
Salt & Pepper to taste

Method of Preparation:
1) Bring broth to a simmer.
2) Add cous cous, take off the heat and let cook for 10 min.
3) Add toasted pecans, lemon zest, and salt and pepper to taste.

Steamed Asparagus
Yield: 3 servings
Ingredients:
9 oz. Asparagus (peeled trimmed)

Method of Preparation:
1) Trim the asparagus spears to 6-inch lengths.
2) Steam the asparagus till tender.

Strawberry Tart
Yield: 3 servings
Ingredients:
3 Pre-baked Tart Shells (3”)
Pastry Cream
Strawberries Fresh
Whipped Cream
Mint Sprigs 3

Method of Preparation:
1) Fill prepared tart shell with pastry cream.
2) Garnish with fresh berries, mint, whipped cream.
                                                                   4

Pastry Cream
Yield: 3 servings
Ingredients:
1 pint Milk
1 tsp. Vanilla Extract
2 Eggs
4 Egg Yolks
4 oz. Sugar
1.5 oz. Cornstarch

Method of Preparation:
1) Bring milk and vanilla to a boil.
2) Mix together eggs, egg yolks, and sugar. Then add cornstarch.
3) Slowly add hot milk to egg batter.
4) Bring mixture to a boil.
5) Then cool and store.

Whipping Cream Chantiley
Ingredients:
Heavy Cream
Sugar
Vanilla
                                                                                                5

                                          Menu #2
                          Shaved Fennel and Apple Salad w/ Parmesan
                             Herbed Apple Glazed Chicken
                               Spiced Brussels Sprouts
                 Mashed Potatoes and Butternut Squash with Brown Butter
                               Tiramisu Sabayon Parfait

Shaved Fennel and Apple Salad with Parmesan
Ingredients:
Fennel bulb                         ½
Apple, thinly sliced                ½
Pecans chopped, toasted             1/8 cup
Lemon juice, freshly squeezed       1 Tbsp.
Olive oil                           1 Tbsp.
Salt and pepper
greshly grated Parmesan cheese      3 Tbsp.

Method of Preparation:
Trim base from fennel bulb and slice or shave very thinly.
Mix together fennel, apple, pecans, lemon juice, oil, and salt and pepper ingredients.
Plate as desired, and garnish with Parmesan cheese.

Herbed Apple Glazed Chicken
Ingredients:
Oil                                              2 tsp.
Granny Smith apple, cut into allumette           1
Medium onion, sliced thin                        ½
Fresh thyme, no stems                            ½ tsp.
Skinless, boneless chicken breast halves         2
Apple juice                                      ½ cup
Cider vinegar                                    ½ Tbsp.
Cornstarch                                       ½ Tbsp.
Salt and pepper                                  to taste

Method of Preparation:
Break down whole chicken into 2 boneless breasts. In heavy sauté pan, heat 1 teaspoon oil over
medium‐high heat; cook apples, onion and thyme until just tender but still a bit crisp. Remove and
set aside. Add remaining 1 teaspoon of oil to sauté pan; cook chicken, turning once, until golden
brown on both sides. Reduce heat to medium low. Set ½ tablespoon apple juice aside and pour
remaining juice into sauté pan along with the cider vinegar. Cover and simmer for 6 to 8 minutes,
or until chicken is cooked through and juices run clear. Remove chicken to plate; keep warm.
Combine cornstarch with reserved ½ tablespoon apple juice; stir into pan juices and cook over
high heat, scraping up any browned bits, for 2 minutes or until thickened. Return apple mixture to
pan and heat through, season with salt and pepper. Spoon the apple mixture around, under or on
top of cooked chicken.
                                                                                                  6

Spiced Brussels Sprouts
Ingredients:
Olive oil                                3/4 Tbsp.
Butter                                   3/4 Tbsp.
Small onion, chopped or sliced thin      1
Brussels Sprouts, quartered              1 pint
Ground allspice                          ½ tsp.
Salt and freshly ground black pepper     To Taste
Chicken stock                            1 cup

Method of Preparation:
Heat oil and butter in a sauté pan over medium‐high.
Add onions to pan, and caramelize.
Add the cut Brussels sprouts, allspice, salt and pepper.
Add the stock, bring to a boil. Reduce the heat and simmer until the Brussels sprouts are fully
cooked through.

Mashed Potatoes and Butternut Squash with Brown Butter
Ingredients:
White potatoes, cut into 1” cubes   ¼ Pound
Butternut Squash, cut into 1” cubes ¼ Pound
Kosher Salt                         ¼ tsp
Butter, divided in half             1 ½ Tbsp
Fresh sage, thinly sliced           1 tsp.
Milk                                3 Tbsp.
Salt and pepper                     To taste

Method of Preparation:
Bring squash and potatoes to a boil with salt. Cover and simmer until tender. In a small sauté
pan, heat butter and sage until it is foamy and medium brown in color. Reserve, and keep warm.
Drain potatoes and squash thoroughly, and mash. Add milk, remaining butter, and salt and
pepper to taste. Once plated for service, drizzle browned butter over top of potato mixture.
                                                                                                7

Tiramisu Sabayon Parfaits Sabayon
Ingredients:
Egg yolks               2
Sugar                   1 ½ Tbsp.
Vanilla extract         2 Tbsp.
Espresso Coffee         1 ½ Tbsp.
    (mixed from instant granules)

Method of Preparation:
In a metal bowl suspended over a pot of simmering water, whisk the egg yolks and sugar until
thick and foamy. Beat in the coffee and vanilla. You want to cook the eggs slowly so the mixture
stays very smooth. It will look foamy and be slightly thick. Remove from heat and reserve for
Tiramisu recipe.

Tiramisu Filling
Ingredients:
Cream cheese                      2/3 cup
Sabayon (From above recipe)
Espresso or strong black coffee   3 oz
Cocoa powder                      1T
Ladyfingers                       6‐8

Method of Preparation:
Beat the cream cheese and sabayon until smooth. Pour the espresso into a shallow bowl.
Quickly dip a ladyfinger on both sides. Place a layer of soaked ladyfingers on the bottom or sides
of your serving glass. Spoon half of the mascarpone mixture over the soaked ladyfingers. Repeat
with another layer of espresso soaked ladyfingers, followed by another layer of the cream
cheese/sabayon mixture. Sift cocoa powder design over the top.
                                                                                                      8

                                             Menu #3

                                      Spring Garden Salad
                                   Mixed Salad Greens With A
                                  Raspberry Vinaigrette Dressing

                                       Lemon Dill Chicken
                                          White Rice
                                        Sauteed Squash
                                      Tempting Apple Trifles

Spring Garden Salad
Ingredients:
Mixed Green Salad        1 oz.
Cucumber                 1 each
Radishes                 3
Celery Stalks            3
Scallions                2
Carrots                  2
Tomatoes                 2

Method of Preparation:
   1. Wash and drain greens thoroughly. Chill in the refrigerator.

    2. Score the cucumbers lengthwise with a fork or peel them if they have been waxed. Cut
       into thin slices.

    3. Cut the celery into thin slices on the bias.

    4. Trim the radishes and cut into thin slices.

    5. Trim off the roots and wilted tops of scallions. Cut in half crosswise then slice lengthwise
       into thin shreds.

    6. Trim and peel carrots. Shred on a medium grater.

    7. Remove the core end of the tomatoes. Cut into wedges, 8-10 per tomato, depending on
       the size.

    8. Cut or tear the lettuce and other greens into bite-size pieces if needed.

Place all ingredients except tomatoes in a large mixing bowl. Toss until mixed. Plate the salads
on cold plates. Garnish with tomatoes and serve with Raspberry
Vinaigrette Dressing.

Raspberry Vinaigrette Dressing
Ingredients:
Vegetable Oil           ¼ cup
Red Wine Vinegar        ¼ cup
Raspberry Puree         1/8 cup
Sugar                   ¼ cup
Dijon Mustard           1 tsp.
Oregano, dried          1/8 tsp.
Black Pepper            1/8 tsp.
Method of Preparation:
    1. Place all ingredients in a small bowl and mix vigorously with a wire whip.
                                                                                                    9

Lemon Dill Chicken
Ingredients:

Seasoning Mix
Salt                             ½ tsp.
Dillweed                         ½ tsp.
Dried Sweet Basil                ½ tsp.
     (Leaves)
Black Pepper                     1/8 tsp.
White Pepper                     1/8 tsp.

Chicken Breasts                  4 2-3 oz.
     (Boneless and Skinless)
Cornstarch                       1 ½ tsp. plus 1 tsp.
Apple Juice                      ½ cup, in all
Defatted Chicken Stock           ¾ cup, in all
Onions (Julienned)               1 cup
Fresh Lemon Juice                ¼ cup, in all
Artificial Sweetener             1 packet (1-gram)

Method of Preparation:
   1. Combine the seasoning mix ingredients in a small bowl.

    2. Sprinkle all surfaces of the chicken evenly with 1 teaspoon of the seasoning mix and rub
       it well.

    3. Dissolve the cornstarch in 1/8 cup of apple juice and set aside.

    4. Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350 degrees about
       4 minutes.

    5. Place 4 of the chicken breasts in the skillet. Lower the heat to medium, and brown the
       chicken for at least 1 minute per side. Remove these 4 breasts and set all the chicken
       aside.

    6. Return the heat to high and stir in ¼ cup of the stock, scraping the bottom of the skillet to
       clear it of all the browned bits. Add the onions and the remaining seasoning mix, stir and
       cook until all the liquid evaporates, about 3-4 minutes. Stir in 1/8 cup of the lemon juice,
       scrape the bottom of the skillet again to clear it, and cook until liquid evaporates, about 3-
       4 minutes.

    7. Add ¼ cup of the apple juice, clear the bottom and sides of the skillet, and cook until
       about half the liquid evaporates, about 2 to 3 minutes. Stir in the remaining ½ cup of
       stock, the 1/8 cup of lemon juice, and the 18/8 cup apple juice. Bring to a boil (will take 2
       to 3 minutes), whisk in the cornstarch/apple juice mixture, and return to a boil. Return the
       chicken to the skillet, lower the heat to medium, and cook until the chicken is done all the
       way through, about 4 to 5 minutes. Turn off the heat, remove the chicken and whisk in
       the artificial sweetener.
                                                                                               10

Cooked White Rice
Ingredients:
Yield: 3 servings, about 1 c. each
1 c. medium-grain white rice
2 c. water

Method of Preparation:
   1. Bring 2 cups water to a boil in a 2 qt. Saucepan.

    2. Stir in 1 cup of rice.

    3. Cover, reduce heat to a simmer.

    4. Simmer for 20 minutes or until all of the water is absorbed.

    5. Do not stir during cooking.

    6. After cooking, fluff with fork, lifting grains to release steam.

    7. If liquid remains on the rice, may cook uncovered over low heat for a few minutes. (#7 is
       an optional step)


Sauteed Squash
Ingredients:
Zucchini     2 small to medium
Squash       2 small to medium
Onion        ½ medium
Olive Oil    3 Tbsp.
Salt         To Taste
Pepper       To Taste
Lemon Juice  To Taste

Method of Preparation:

Cut squash into large cubes. Place in colander and salt heavily. Leave to drain for 15 minutes.
Rinse salt off squash. Heat oil and minced onion in sauté pan. Add squash, salt and pepper.
Stir occasionally. Cook about 20 minutes until squash is soft. Add lemon juice. By salting the
squash the bitterness is removed and the squash takes on a sweetness.
                                                                                            11

Tempting Apple Trifles
(Makes 4 Servings)

Ingredients:
Skim Milk                    1 cup
Cornstarch                   2 Tbsp.
Dark Brown Sugar             3 Tbsp.
Egg Whites                   2
Canola Oil                   1 tsp.
Vanilla Extract              1 tsp.
Rum Extract                  1 tsp., divided
Apple Cider                  ½ cup, divided
                             (Unsweetened)
Raisins                      4 Tbsp.
Ground Cinnamon              1 tsp.
Golden Delicious Apples      2 cups, peeled and chopped
Angel Food Cake Cubes        2 cups ½-inch cake cubes, divided

Method of Preparation:

1. To prepare custard, combine milk and cornstarch in small heavy saucepan; stir until
   cornstarch is completely dissolved. Add brown sugar, egg white, and oil; blend well.
   Slowly bring to a boil over medium-low heat until thickened, stirring constantly with wire
   whip. Remove from heat; stir in vanilla and ½ teaspoon run extract. Set aside; cool
   completely.
2. Combine 4 tablespoons cider, raisings and cinnamon in a medium saucepan; bring to a
   boil over medium-low heat. Add apple and cook until apple is fork-tender and all liquid
   has been absorbed. Stir frequently. Remove from heat; set aside to cool.
3. To assemble, place ½ cup cake cubes in bottom of 3 small trifle or dessert dishes.
   Combine remaining 4 tablespoons cider and ½ teaspoon rum extract in small bowl; mix
   well. Spoon 1 tablespoon cider mixture over cake in each dish. Spoon ¼ of custard
   mixture over cake in each dish, then top each with ¼ cup cooked apple mixture. Serve
   immediately. Garnish with fresh mint.