Epicurean Charitable Foundation
Scholarship Recipients Prepare Favorite Holiday Recipes
The scholarship recipients of
the Epicurean Charitable Foundation of Las Vegas (ECF) bring the culinary
spirit of the holiday season with their favorite Thanksgiving recipes.
A freshman at the Culinary
Institute of America in New York City
Cheyenne Vallette, a
sophomore at the University of Las Vegas, Nev., is majoring in culinary arts
management. For a traditional Thanksgiving side dish, Vallette’s specialty
recipe is the sweet potato soufflé made with marshmallows. With a genuine
passion for food, Vallette hopes to own a pastry shop one day.
Pecan Ginger Pumpkin Cookies:
Ingredients (3 dozen cookies)
1 cup pecan halves, divided
1 cup 100% bran cereal
1/4 cup light molasses
1 egg, beaten
1 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup butter, softened
1 cup sugar, divided
3/4 cup Powdered Sugar Icing
(see recipe below)
3/4 cup candy corn pieces
Instructions:
Preheat oven to 375°F. Remove
a couple of the pecan halves; set aside. Finely chop remaining pecans; set
aside. Mix cereal, molasses and egg until well blended; let stand 5 minutes.
Mix flour, baking soda and spices in separate bowl; set aside.
Beat margarine and 3/4 cup of
the sugar in large bowl until light and fluffy. Add cereal mixture; mix well.
Stir in flour mixture until well blended. Add chopped pecans; mix well. Shape
into 36 balls, each about 1 inch in diameter; roll in remaining 1/4 cup sugar
until evenly coated. Place, 2 inches apart, on lightly greased baking sheets.
Flatten the balls. Insert 1 whole pecan into top edge of dough round for the
"pumpkin's stem."
Bake 7 to 9 minutes or until
cookies feel set to the touch. Let stand 1 minute; remove to wire racks. Cool
completely. Spread each cookie with 1 tsp. of the Powdered Sugar Icing.
Decorate with candy corn, using about 3 pieces on each cookie. Let stand until
icing is set.
Powdered Sugar Icing:
2 cups powdered sugar
3 Tbsp. milk
Mix sugar and milk until well
blended.
Note: If a thinner consistency is
desired, gradually stir in up to 1 Tbsp. of additional milk.
Sweet Potato Soufflé with
Homemade Marshmallows: Ingredients
3 pounds sweet potatoes
1 teaspoon salt
1 1/2 cups softened
butter
6 large eggs
1/2 cup self-rising
flour
3 cups sugar
1/4 teaspoon ground
cinnamon
1/8 teaspoon ground nutmeg
Marshmallows (recipe follows)
Instructions:
Preheat oven to 350 degrees
F. Peel and cube the sweet potatoes. Boil the potatoes in water with the salt
until tender. Drain the potatoes and cool to room temperature. Blend the
potatoes with the remaining ingredients in a blender. Pour the blended mixture
into a 9 by 13-inch casserole pan that has been greased with butter. Bake in
the oven for 50 minutes until almost set and lightly browned. Turn the oven up
to 400 degrees F. Top the soufflé with the marshmallows and then return to the
oven. Continue baking for 5 to 10 minutes until the marshmallows are golden.
Enjoy!
About Epicurean Charitable
Foundation Las Vegas
Comprised of more than 40 of
Las Vegas’ top food and beverage executives, the Epicurean Charitable
Foundation not only awards students with scholarship funds to attend any
four-year accredited university of their choice, it also provides mentorship
throughout each student’s college career and helps to place the students in
internships and jobs. 2011 marks the
tenth year of the Epicurean Charitable Foundation and in its tenure the
foundation has provided over one million dollars to local scholars and also
over one million in charitable community grants to such organizations as
Make-A-Wish Foundation, Lied Discovery Children’s Museum, UNLV Rebel Athletic
Foundation, Cleveland Clinic Lou Ruvo Center for Brain Health and the Nevada
Cancer Institute. The Epicurean
Charitable Foundation Las Vegas can be reached 702-932-5098 or by visiting
www.ECFLV.org. Become a friend on Facebook: www.facebook.com/epicureanlv or
follow ECFLV on Twitter: www.twitter.com/epicureanlv
No comments:
Post a Comment