Recreate These Seasonal Treats from Kendall College Faculty!

During our Kendall College Virtual Open House on October 26, our faculty demonstrated how to make some treats perfect for the season: Blood and Sand Cocktails and Pumpkin Pot De Crème. Here are the recipes to make your own at home. Share your creations on social media and tag us at @KendallCollege!

Blood and Sand Cocktail

Yield: 1 Serving

Ingredients

  • Blended Scotch                                                             ¾ oz.
  • Sweet Vermouth                                                           ¾ oz.
  • Heering Cherry Liqueur                                             ¾ oz.
  • Orange Juice (fresh recommended)                     ¾ oz.
  • Orange                                                                             1 for garnish
  • Grapes (peeled)                                                           2 for garnish
  • Cherry                                                                              1 for garnish

Directions

  1. Chill a coupe glass or martini glass in freezer overnight or add water and ice to the glass prior to mixing your cocktail to shill.
  2. In a cocktail shaker add: ice, scotch, vermouth, cherry liqueur, and orange juice.
  3. Shake until your hands get very cold.
  4. Strain into your chilled glass.
  5. Use a peeler to peel a swath or orange rind from the fruit.
  6. Peel and hollow out grapes.
  7. Slice off shoe pieces of cherry to stuff the grapes with
  8. Assemble your orange swath eyebrows and grape eyeballs on a cocktail pick then rest on top of glass.
  9. Cheers!

Pumpkin Pot De Creme

Yield: 6-8 depending on ramekin size      

Method: Baked custard

Ingredients

Pumpkin Pot de Crème

  • Whole milk                                                                                  1 ½ C. (363 g)
  • Heavy cream                                                                                  ½ C. (116g)
  • Vanilla bean                                                                                                       1
  • Brown sugar                                                                                        ¼ C. (54 g)
  • Pumpkin puree (solid-pack)                                                           1 C. (225 g)
  • Egg yolks                                                                                                              6
  • Brown sugar                                                                                       ¼ C. (54 g)
  • Cinnamon                                                                                                   1 tsp.
  • Cloves                                                                                                       1/8 tsp.
  • Ground ginger                                                                                         1/4 tsp.
  • Nutmeg                                                                                                     1/8 tsp.                 
  • Salt                                                                                                               pinch

Whipped Cream

  • Caramelized white chocolate                                                                  4 oz.
  • Heavy cream                                                                                    ¾ C. (173 g)

Tuile Cookie

  • Butter                                                                                                 6 Tbl (85 g)
  • Powdered sugar                                                                               1 C. (113 g)
  • Egg whites                                                                                                3 (90 g)
  • Cake flour, sifted                                                                           1 C. (100g)

Pumpkin Seed Brittle

  • Sugar                                                                                                   1 C. (200 g)
  • Water                                                                                                 ½ C. (227 g)
  • Shelled pumpkin seeds                                                                  1 C. (200 g)
  • Flaky sea salt                                                                                     ¼ tsp.

For the pot de crème

  1. Preheat oven to 325°F.
  2. In a saucepan, combine milk, cream, and the first amount of brown sugar. Split and scrape the vanilla bean and add seeds and pod to the cream mixture. Bring to a very gentle simmer over medium heat, just until bubbles appear on the surface, and then remove from the heat and keep warm.
  3. In a bowl, whisk together the egg yolks, the second amount of brown sugar, spices, and salt. Slowly pour in the milk mixture, whisking constantly. Divide the mixture among the ramekins. Place the ramekins in a pan and fill with hot water to come halfway up the sides of the ramekins.
  4. Bake until the custard is set, and the middle still has a slight jiggle, 40-55 minutes depending on the size of your ramekins. Remove the ramekins from the pan and allow to cool. Cover and refrigerate for at least 4 hours or overnight to allow the custard to chill and set properly.

For the whipped cream:

  1. Place the caramelized white chocolate into a bowl. Heat the heavy cream to a boil and pour over chocolate. Whisk to combine. Use an immersion blender if necessary to smooth mixture.
  2. Chill overnight. Whip to desired stiffness.

For the tuile cookie:

  1. Using the paddle attachment, soften the butter to a creamy consistency.
  2. Add the sugar and beat until thoroughly mixed. Beat in the egg whites.
  3. Sift the flour over the mixture and mix in well.
  4. Line a sheet pan with a silicone mat or a sheet of parchment paper.
  5. Using a stencil and an offset palette knife, spread the batter across the stencil, and then lift off the stencil.
  6. Bake at 350°F, 5–10 minutes, depending on thickness, or until lightly browned. Immediately remove and shape as desired.

For the pumpkin seed brittle:

  1. Line a sheet pan with a silicone liner or parchment paper sprayed with non-stick spray.
  2. Stir sugar and water in a heavy saucepan until all of the sugar is moistened. Cook over medium high heat, brushing the sides of the pan with water.
  3. Continue to cook caramel without stirring, until deep golden. Immediately stir in pumpkin seeds and salt and quickly pour onto sheet pan, spreading into a thin sheet before it hardens. Cool.
  4. Break up into pieces and pulse in a food processor until coarsely ground.

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