• Home
  • Chefs
  • Recipes
  • Networks
  • Chefs Uncut Podcast
  • About
  • Cooking for Baby & Me
  • Contact
Menu

The Chef's Kitchen

Street Address
City, State, Zip
Phone Number
Tips and Techniques from the nation's TOP CHEFS

Your Custom Text Here

The Chef's Kitchen

  • Home
  • Chefs
  • Recipes
  • Networks
  • Chefs Uncut Podcast
  • About
  • Cooking for Baby & Me
  • Contact

Donut Holes & Scallops

May 7, 2019 Steven Horn

CHILDREN’S RECIPE: Pineapple Coconut Donut Holes
Ingredients:
1½ cup Confectioners Sugar
2 tbsp Pineapple Juice
1-2 tbsp Milk
¾ cup Milk
¼ cup Pineapple Juice
¼ cup Orange Juice
1 Egg
2 cups Flour
1½ tbsp Baking Powder
½ cup Brown Sugar
2 tbsp Sugar
½ tsp Salt
Coconut Flakes, toasted; to garnish

Method of Preparation:
Mix confectioners sugar, pineapple juice and milk until glaze is the desired thickness, set aside. Whisk the milk, juice and egg in one bowl. In a separate bowl, mix the flour, baking powder, sugars and salt. Combine the two bowls into one and mix just until smooth. Don’t over mix, keep it lumpy. Let it rest for flour to hydrate.  Using a small ice cream scoop, drop small balls into a deep fryer or pot at 350F until golden brown on all sides. Remove from oil and let sit on a cooling rack. Toss the donut holes in the glaze and top with coconut flakes.


FAMILY RECIPE: Seared Scallops with Spicy Pineapple Glaze and Forbidden Black Rice
Ingredients:
1 cup Dry Black Rice, cooked
1 tbsp Olive Oil
4 Large Scallops
2 tbsp Butter
1 Shallot, diced
1 clove Garlic, chopped
1 Jalapeno, seedless and sliced
2 cups Pineapple, diced
½ cup Rice Vinegar
¼ cup Pineapple Juice
2 tbsp Brown Sugar
1 tbsp Butter

Method of Preparation:
Start by cooking the black rice, as you normally cook rice. You may season water with lime and lemongrass for deeper flavor.  Dry scallops, salt one side and put in a hot pan; salt side down, then salt and pepper the top. Sear the scallops until brown. Once scallops are brown, flip, add butter, cook for 2 more minutes and remove from heat.  In large hot pan, sauté shallots, jalapeno, garlic and pineapple until soft. Add remaining ingredients to the hot pan and reduce until thick and syrup like. Finish with butter. Serve scallops over rice and top with glaze.

In Pineapple Tags Pineapple, pineapple, coconut, donut, donut holes, seared scallops, scallops, spicy, forbidden black rice, rice, deep fry, sugar, baking
Comment

Donuts & Cobbler

November 30, 2018 Steven Horn

CHILDREN’S RECIPE: Almond Crunch Apple “Donuts”
Ingredients:
1 large Apple, sliced and cored
4 tbsp Almond Butter
4 tbsp Crunchy Almond Granola


Method of Preparation:
Fill core of apple “donut” with almond butter and top with a crunchy almond granola.


FAMILY RECIPE: 20 Minute Apple Cobbler with Whipped Cream
Topping:
Ingredients:
1 cup Brown Sugar
¼ cup Water
1 tbsp Vanilla Extract
1 tsp Sugar
1 cup Almonds, slivered
6 tbsp Butter, melted
1 cup Flour


Method of Preparation:
Combine brown sugar, vanilla extract, water, sugar and almonds.  Add melted butter and mix with wooden spoon. Slowly add the flour. Place on a baking sheet, do not smooth. Bake at 350F for 20 minutes until golden brown and crunchy.  

 

Filling:
Ingredients:
¼ cup sugar/almond liquid, from topping recipe.
1 tbsp Cornstarch
4 cups Apples, peeled and chopped
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
½ cup Sugar
¼ Lemon, juice of
1 cup Whipped Cream 


Method of Preparation:
In a hot pot, add ¼ cup of the sugar and almond mixture that starts the topping. Mix in cornstarch, add apples, cinnamon, nutmeg, sugar and lemon juice and bring to a boil. Spoon topping over filling in small bowls, top with a dollop of whipped cream.

In Apples Tags Apples, apple donut, almond crunch, almond, granola, donut, apple cobbler, healthy treats, healthy meals, kids meal, children's recipe, family recipe, family cooking, easy recipes, quick recipes
Comment

Produced by:

 
 

Avenue of the Arts

100 S Broad Street, Suite 2121 Philadelphia, PA 19110

215.735.1122 | info@hype413.net