Tag Archives: Kendall

Turkey Alternatives for Your Thanksgiving Feast!

Kendall College’s #HolidayHandbook Series

While the tradition of having turkey as the main course of a Thanksgiving meal has been around for decades, it may be time to mix up your typical routine and choose a spotlight-worthy alternative to your turkey this year! If you are looking to replace your turkey this holiday season, here are some non-traditional mouth-watering favorites recommended by Kendall College Chefs.

  • Roast rib of Beef
  • Porchetta Pork Roast
  • Roast Leg of Lamb
  • Duck
  • Fried Chicken (with a honey drizzle…yum!)

For those of you sticking with the traditional turkey, Kendall College’s Chef Thomas Meyer is sharing his poultry brine recipe – the key to a delicious, flavorful turkey!

One of the simplest things you can do to achieve a successfully cooked turkey is to brine the turkey. You can get creative and play with the brine to suit your menu: add citrus, lavender, honey, and more. Helpful hint: if a full turkey leaves you with too many leftovers, you can always substitute with individual turkey legs or breasts!

Poultry Brine

Yield: 36 oz.

Portion Size: 2 oz.

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Perfect Pairings: Wine Pairings for the Holidays

Kendall College’s #HolidayHandbook

Follow Kendall College on social media to get more tips, tricks, and ideas from our #HolidayHandbook.

It takes a lot of work to plan out an entire holiday meal, create a grocery list, brave the grocery store lines, and spending hours preparing the food to finally enjoy. When you finally get to savor the food you’ve spent so much time and energy making, there is nothing better than sitting back and having a glass of wine to go along with it. The wine you choose is very important, though! Did you know that if you pair the wrong type of wine with your food, it can actually make it taste bad? You don’t want to ruin your delicious meal with the wrong wine!

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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.

Easy Homemade Ramen at Harold Washington College

On Friday, September 27, 2019, Kendall College at National Louis University participated in a cooking demonstration at Harold Washington College. Transfer students learned how to cook a healthy—yet tasty ramen meal in less than 30 minutes! See recipe below:

YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES

Ingredients: 

Eggs
1 tablespoon olive oil
1 cup of chopped onions
4 cloves garlic, minced
1 tablespoon freshly grated ginger
4 cups reduced sodium veggie/chicken broth
4 cups of water
Bullion cups (to taste)
4 oz. shiitake mushrooms
1 tablespoon soy sauce
1 tablespoon Mirin
Few drop of fish sauce
Handful of bonito flakes (optional)
6 packs of ramen packets discarded except 1*
Pork belly
1 carrot, grated
2 cups of scallions

Directions:

  1. Heat olive oil in a large stockpot over medium heat. Add onion, garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  2. Whisk in chicken broth, mushrooms, soy sauce, and 3 cups water
  3. Add fish sauce, Mirin, and bonito
  4. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes
  5. Place eggs in, bring to a boil and cook for 6 minutes. Set aside for 8-10 minutes
  6. Stir in noodles until loosened and cooked through, about 2-3 minutes, remove
  7. Poach protein in broth remove
  8. Blanch carrot in broth remove
  9. Strain broth
  10. Chop scallions
  11. Add noodles to bowl with broth, top with egg, carrots, and scallions
  12. Serve immediately

Many thanks to Chef Karl Benford for his demonstration! Please visit nl.edu/info to learn more about National Louis University.