Chef’s Kitchen: Pumpkin Spice And More Tastes For The Season – Bay News 9

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OLDSMAR, Fla. — A Little Hocus Pocus in the latest Chef’s Kitchen.

Pastry Chef Monika Rodriguez and Sous Pastry Cook Josh Bradley make desserts for: Shaker & Peel and Craft Street Kitchen, both located in Oldsmar and ZimZari, in the Trinity area.

The fall recipe they prepare in the Chef’s Kitchen is full of pumpkin spice and tastes of the season.

RECIPE

Maple Bourbon Cheesecake with a whole Pumpkin Pie baked inside! White Chocolate Chip Pumpkin Spiced Blondie Crust, And Cream Cheese Whipped Cream

Pumpkin Spice

Cinnamon                                                                                                           1/8 C

Nutmeg                                                                                                               2t

Ginger                                                                                                                  2t

Allspice                                                                                                                 1 ½ t

Instructions:

·         Blend All Evenly and Use Accordingly

 

Maple Bourbon Cheesecake 10’       325 Degrees w/ H2O bath      1 Hour (rotate) 1 Hour

Cream Cheese                                                                                  1#           8oz

Bourbon                                                                                                         4oz
Pumpkin Spice                                                                                                  2 ½ tsp

Sweetened Condensed Milk (Split)                                         14oz       +             14oz
White Chocolate Chips                                                                                      5.5oz

Maple Syrup                                                                                                    4oz

Pumpkin                                                                                                         8oz

Eggs                                                                                                               6oz

Instructions:

·         Cream and Scrape

·         Heat ½ SCM in Microwave (Melt Chocolate) Stir until Completely Melted.

·         Add SCM (Separately) into Cream Cheese Mixture and Scrape

·         Add Maple and Pumpkin, Mix Until Combined and Scrape

·         Mix in Eggs

·         Pour ½ Batter (2lbs 8 oz) into prepared Pan, Place Pie and Cover with remaining Batter

·         Wrap Spring Form Pan in Foil and Bake in a Water Bath. (1/2 way up pan)

·         Bake for AT LEAST 2 Full hours or until filling in the middle is set. *Ovens Vary*

·         ***For best results, remove from pan and freeze before assembly***

Pumpkin Pie   9’                                 350 Degrees                            30 min (rotate) 30 min

 

Sugar                                                                                                                     5.3oz

Molasses                                                                                                                .875oz

Pumpkin Spice                                                                                                          1/2t

Salt                                                                                                                         1/2t

Eggs                                                                                                                       4oz

Yolks                                                                                                                       1oz

Half and Half                                                                                                             8oz

Pumpkin Puree                                                                                                          1#

Pie Shell (9inch)                                                                                                          1

Instructions:

·         Mix Dry Sugar, Spice, Salt, with Molasses until uniform in color

·         Whisk in Eggs (and Yolk)

·         Whisk in ½ and ½

·         Whisk in Pumpkin Puree

·         Pour in Pie Shell and Bake

·         Cool Overnight (before baking inside cheesecake)

 

 

Pumpkin Spiced White Chocolate Chip Blondie    350 Degrees    20 min (rotate) 20 min

 

Melted Butter                                                                                                   4oz

Brown Sugar                                                                                                     4.4oz

Sugar                                                                                                               1.8oz

Vanilla                                                                                                               .2oz

Eggs                                                                                                                 2oz

Yolks                                                                                                                .5oz

AP Flour                                                                                                              5oz

Cornstarch                                                                                                         .1oz

Pumpkin Spice                                                                                                    .1oz

Baking Powder                                                                                                  .04oz

Salt                                                                                                                   .1oz

White Chocolate Chips                                                                                          2oz

Instructions:

·         Combine Melted Butter, Sugars, and Vanilla to a paste in Mixing Bowl

·         Add in Eggs (And yolk) and Scrape

·         Add in Dry Ingredients and blend (Do Not Over-Mix)

·         Finish with White Chocolate Chips

·         Spread out evenly in a prepped Pan (Same One Cheesecake was baked in) and bake

 

 

White Chocolate Autumn Spiced Ganache

Cream                                                                                                             2.5oz                    

Maple Extract                                                                                                  .075oz

Pumpkin Spice                                                                                                  ¼ t

White Chocolate Chips  (Not Hershey’s)                                                                6oz

Instructions:

·         Heat Cream, extract, and Spiced in a small pot (bring to simmer)

·         Turn off Heat and add Chocolate Chips

·         Stir until completely melted

·         Use While Still warm for Cheesecake assembly

 

Cream Cheese Whipped Cream

 

Cream Cheese                                                                                                  6oz

Powdered Sugar                                                                                               6oz

Heavy Cream                                                                                                     8oz

Instructions:

·         Cream (Cream Cheese) In a Mixer Bowl until completely softened and scrape

·         Add Powdered Sugar and scrape. Cream until VERY SOFT (see example)

·         Transfer Sweet Cream into a large bowl and spread out

·         Whip Cream to stiff Peak (yellow color/just before butter)

·         Fold in half the whipped cream until streaks are approx. 80% gone

·         Fold in remaining Whipped Cream

 

 

Garnish:

 

·         Pumpkin Spiced Candied Pepitas

·         Bailey’s Irish Cream Caramel Sauce

 

Build:  (Bottom up)

 

·         Blondie Base

·         4oz Spiced White Chocolate Ganache

·         Cheesecake

·         CC Whip

·         Garnish(s)

 

 

Assembly Instructions:

 

·         Place Blondie Base on Cake Board (remove parchment)

·         Place four oz of White Chocolate Ganache in center of blondie and spread evenly leaving about an inch of space from the side uncovered.

·         Remove Cheesecake from The Spring-form pan and flip upside-down on a cake board. (remove parchment)

Heavy Cream                                                                                                     8oz

Instructions:

·         Cream (Cream Cheese) In a Mixer Bowl until completely softened and scrape

·         Add Powdered Sugar and scrape. Cream until VERY SOFT (see example)

·         Transfer Sweet Cream into a large bowl and spread out

·         Whip Cream to stiff Peak (yellow color/just before butter)

·         Fold in half the whipped cream until streaks are approx. 80% gone

·         Fold in remaining Whipped Cream

 

 

Garnish:

 

·         Pumpkin Spiced Candied Pepitas

·         Bailey’s Irish Cream Caramel Sauce

 

Build:  (Bottom up)

 

·         Blondie Base

·         4oz Spiced White Chocolate Ganache

·         Cheesecake

·         CC Whip

·         Garnish(s)

 

 

Assembly Instructions:

 

·         Place Blondie Base on Cake Board (remove parchment)

·         Place four oz of White Chocolate Ganache in center of blondie and spread evenly leaving about an inch of space from the side uncovered.

·         Remove Cheesecake from The Spring-form pan and flip upside-down on a cake board. (remove parchment)

·         Line up the blondie with the Cheesecake and press firmly together.

·         Holding both cake boards, flip cheesecake right-side up and place on turntable

·         Place approximately 12 oz of Cream Cheese Whipped Cream in center of the cheesecake and spread evenly.

·         Decorate with Spiced Candied Pumpkin Seeds and Caramel Sauce

Plating:

·         Zig-Zag Bailey’s Caramel Sauce on plate

·         Place Cheesecake Slice on plates diagonal facing forward

·         Whipped Cream Rosette to back-right of slice

·         Sprinkle with candied Pepitas

Source: Thanks https://www.baynews9.com/fl/tampa/news/2020/10/06/chef-s-kitchen–pumpkin-spice-and-more-tastes-for-the-season