Fried Ice Cream at Chateau Girardeau

Fried Ice Cream

with whipped topping and caramel sauce

Ingredients:

2 ea.      White bread (Crust off)

1 ½ oz. Vanilla Ice Cream

2 oz.       Whipped Topping

1 oz.       Caramel Sauce

1 tsp.     Powered Sugar

Procedure:

Scoop vanilla ice cream and place in the middle of white bread.  Take other white bread and place on top of ice cream then form into a ball.  Wrap with plastic wrap and place in the freezer until frozen. 

When ready to serve, heat oil until about 350 degrees.  Carefully place frozen ice cream ball into the hot oil, fry until outside crust is golden brown.

Place fried ice cream on paper towel to drain excess oil.  Pipe out whipped topping onto the desired plate.  Place ice cream beside the whipped topping and drizzle with caramel sauce.  For finishing touches, take powdered sugar and sprinkle on top of ice cream.

Variations:

Brown sugar with cinnamon

Different types of Ice cream – chocolate, cookies and cream, strawberry

Raspberry or chocolate sauce

Note:

Try to refrain from using sorbet ice cream as the consistency will not hold-up on high heat temperature.

Italian Night at Indiana Masonic Home

As one of the four course meals at Indiana Masonic Homes. The first course was a traditional seafood cioppino with scallops, shrimp, cod, mussels, and lobster claw.

This is the second course which consisted of mescaline mix Italian toppings, home made balsamic vinaigrette and balsamic glaze, then topped by a pan seared duck breast wrapped by prosciutto.

 

 

The main entree on the Italian themed four course meal consisted of a marsala beef tenderloin over the top of mini bowtie pasta, sautéed shrimp scampi nested along side of pesto mashed potato, and stuffed zucchini in a home made herb tomato sauce. Unfortunately we did not get a picture of the home made tiramisu Jane had made, but the residents really enjoyed it!

Culinary Corner: Fata Paper from Chef Lozada

What Is It?

Fata paper (Loosely Translated “Fata” means magical in Italian) an innovative product that can be made into see- through cooking pouches! It allows you to cook in a bag so that all the flavors and juices are concentrated.

 

The see – through pouches can be:

·         Cooked directly on a hot surface

·         Heated in the microwave

·         Immersed in a water bath

·         Baked in the oven up to 425 degrees Fahrenheit

·         Immersed in hot oil

·         Put in the freezer down - 50 degrees Fahrenheit

 

WHAT DO I USE IT FOR?

EVERTHING! Use it to make soup, chowders, steamed fish, stewed meats and vegetables, even warmed or baked fruit.

 

WHAT ARE THE BENEFITS?

·         HEALTHY, LIGHT Cooking- less fats and oils, because food cooks in its own juices

·         Tastier Food – Flavors are trapped and only released when the plate reaches the table

·         Surprise and excitement- the clear pouch is opened at the table with a rush of fragrance and visual sensations

·         Speed- Food cooks faster

·         Drama- Cook right at the table for crowd pleasing effects

·         Convenience- portions can be prepared ahead of time

·         Use fewer Pots- clean – up is quick and easy because there are few or no pots

CEO Breakfast at Smith Crossing

Breakfast caterings should never be boring!

Use seasonal colored linens and flowers to dress up the tables. Showcase your culinary talent by making homemade items, like the culinary team at Smith Crossing did below for their CEO Breakfast.

Gourmet Blueberry Muffins and Fresh Baked Cinnamon Rolls with whipped butter and gourmet jams Fresh Fruit Display and Yogurt Parfaits with Mango Almond Granola
Peanut Butter Chocolate Chip French Toast

Greek Frittata and Sausage Patties
Hot Coffee and Gourmet Teas and fresh squeezed orange juice

Travel the World with Food and Wine Fundraiser at Christian Rest Home

Our second annual Travel the World with Food and Wine Fundraiser at Christian Rest Home was October 2nd. Everyone had a wonderful time and were raving about the food. 

Port of Call #1: Tour of Europe

King Estate Rose of Pinot Noir

Goat Cheese Spinach and Wild Mushroom Phyllo

Crisp Prosciutto with Apricot and Blue Cheese

Bacon Cheddar and Sundried Tomato Stuffed Mushroom Caps

Babaganoush and Hummus with Pita Chips and Zatar

Lemon and Thyme Crostini with Fresh Basil

Port of Call #2: Portugal

Bigi Orvieto Amabile

Gathered Lettuces with Roasted Garlic

Fennel, Olives and Brandade

Port of Call #3: Argentina

Querciavalle Rosso Toscano

Pancetta Wrapped Beef

Tenderloin with Chimichurri Sauce, Asiago and Fresh Sage

Potato with Summer Vegetables
 

 

Final Port of Call: Austria

Leonard Kreusch Piesporter

Michelsberg Auslese

Lintzer Tart with Pistachio

A special thanks to Chef Pearse Tormey for traveling out to Grand Rapids to help us and Chef Grant Arnold for diving right in even though he's only been with us for a week and a half! You both did a fantastic job!

Chef's Dinner at Smith Crossing

 

These are two pictures from the Chef's Dinner for 12 select residents for the month of September. The first picture is a lamb chop with parmesan polenta and a rosemary thyme reduction. The second a red oak salad with fresh berries honey balsamic dressing and 'brie crouton". Enjoy

 

 

New Menu Options at Indiana Masonic Home

In order to give the indepedent residents of the Indiana Masonic Home additional meal choices, the culinary team came up with a special, upscale meal time and menu.

 

 "This meal is a special meal they are doing for our residents after our regular meal hours to give them more fine dining options and also gives our team an opportunity to show off our talents. So now twice a month they will have this option. The residents really loved it and the attendance for the next one is expected to double."

 

 

The salad for our four course meal was a ring of tomatoes stuffed with couscous and fresh vegetables with a orange vinaigrette.

 

 The main course of the four course meal consisted a gorgonzola stuffed filet mignon with a brandy peppercorn sauce, a poached Dover sole, aged white cheddar au gratin potato, grilled asparagus and baby squash.

 

The dessert for our four course meal was a white chocolate crème Brule with macerated berries.

Traveling Chefs at Cardinal Stritch

Traveling Chefs at Cardinal Stritch was on August 21^st for the Region VII Bishops Retreat 

 

 

The Regional Chef, Chris Moore started the night off with two different Appetizers.  One was a Bacon Wrapped Fig on a Rosemary Skewer.  The second appetizer was a Smoke Salmon Crostini with Lumpfish Caviar.   

 

 

First Course was by Chef Benny Cheung from Lake Forest Place who created a delicious Shrimp Stuffed Crab Claw with home Brandy Cocktail Sauce. 

Entrée Course was by Mark Kroplewski from Cardinal Stritch who served a Petite Filet and Roasted Halibut with Roasted Purple Potato, Pickled Vegetable Salad, and Persillade. 

 

Dessert Course was by Jeff Kania from Cantana plated a Chocolate Truffle Cake with Blackberry Sauce and Sweet Corn Ice Cream. 

 

The Bishops enjoyed the meal tremendously and can not wait for next year.      

Chicago Chefs Cook-off at Testa Produce

On September 5th the Chicago area chefs were invited by our Testa produce rep Debbie Johnson to do a warehouse tour. The tour was very educational because we got to see first hand how this company operates to get us the finest produce available. Testa is industry leaders in innovation of renewable energy sources to name a few they have the only wind turbine in Chicago city limits which produces up to 30% of their electricity usage, they use rain water runoff in their bathroom plumbing, and their outdoor patio set is made of recycled milk bottles. I can say that they truly do live up to their motto of "Green by Nature, Greener by Choice"

There was nine of us that was able to make the day out and we had a great time touring the facility and learning a great deal on the local produce that is available to us right now. Debbie and Barbara from Testa provided us all with informational handouts on the nutritional values as well as the availability of local produce. Testa's goals are to increase partnerships with local farmers annually.

After the tour we had some play time with local fruits and vegetables. The chefs divided into groups of two and each group created a dish with either Ribeye Roast or Alaskan King Salmon using at least two local produce items.

The first dish was a collabaration from Jeff from Cantata and Mel from Lake Forest they did seared salmon with a peach and sweet potato puree, agave syrup and sirachi glaze and bacon braised greens.

The second dish was composed by Stephen from Felician Sisters and Pedro from Three Crown's Park they did grilled salmon with a fresh beet coulis and root vegetable slaw.

The third dish was created by Mark from Cardinal Stritch and Benny from Lake Forest they did a rosemary rubbed rib roast with marble duchess potatoes, heirloom tomato stuffed mushroom and pickled root vegetables.

The fourth dish was prepared by Fermin from Lieberman and Jose from Lake Forest they did Southwest marinated seared ribeye steak with grilled corn and grilled root vegetables

The food was plated on one dish for a bit of a competition and the rest was plated family style. The chefs did a great job with the food and we ate very well. We would like to thank Debbie, Barbara and all of the people from Testa for a fantastic day out and for their hospitality. We will be doing this tour annually in season with the peak of local produce.

Villa St. Benedict's TASTE in August

This month's theme was all about the "Taste Buds". I incorporated as many tastes and textures into this menu as I could but also ensuring that the flavor profiles worked together. I began the tasting with a cranberry-spritzer which was sparkling wine, triple-sec and cranberry juice. This was intended on waking up the taste buds.

The first dish was called " fit for a king " which included duck liver pate with a cranberry-fig marmalade jelly, the " Lobsterccino" homemade intense flavored lobster bisque with a white truffle flavored milk foam, chive oil and a grilled shrimp skewer.

The second dish was called "Mediaeval surf and turf " I did a duo of braised pork cheeks au jus with butter sautéed rainbow trout and tied the dish together with a turnip-potato puree and fried leeks.

The third dish was called " Raspberries and Cream " I made a jelly roll with fresh raspberry jam and served it over Crème Anglaise sauce and did a milk chocolate bar to garnish the dish.

This taste was very labor intensive but well worth the effort. This month is going to be "Chef's Favorites", my birthday was Saturday so it's everything I like eating. I'm seeing Guinness, Chocolate and Sweet Corn in the next menu.

Westminster Place goes Bistro!

Westminster Place Dining Room every 3 month we change the dining room concept and menus,
so far we've done Fine Dining, Morrison Classic, Steak House Menu, and now we're converting it to a Bistro Restaurant. New table cloths and napkins and a few touch ups will create a new restaurant for our residents. Available for private parties also.

The Evanston Bistro  

    All of these wonderful chef recipes are made from scratch with sustainable ingredients to provide you with a great dining experience and create new taste memories.  

Appetizers

Fried Breaded Wisconsin Cheese Curds  Served with Marinara Sauce                                                          

Vegetarian Hummus Served with Pita Bread

Shrimp Cocktail: Chilled Shrimp Served with Tomato Horseradish Sauce                                                

Fried Green Beans Served with Sundried Tomatoes Aioli                                                       

Fresh Oysters in Half Shell  Served with cocktail Sauce

 

                                       Salads

Evanston House Salad Mixed Greens, Cucumbers, Tomatoes, Red Onions and Romano Cheese                                                          

The Wedge Salad Crisp Iceberg Lettuce, Tomatoes, Bacon Served with Bleu Cheese Dressing                                   

Classic Caesar Salad Crisp Romaine Lettuce Tossed with Parmesan Garlic Dressing                                                                                                    

Caprese Salad Vine Tomatoes, Fresh Mozzarella, Basil Served with Balsamic Dressing 

                                                                            Entrée

Chef’s Dinner Specials of the Day

Herb Crusted Pork Chop with Polenta and Grilled Asparagus

Broiled Fillet Mignon with Garlic Mash Potatoes and Green Beans

Broiled  Organic Chicken Breast with  Wild Mushroom Ragout

Sauteed Shrimp and Roasted Garlic Ravioli with Lobster Cream Sauce

Cantata Serves Chamber After Hours

 

On August 23, Cantata Adult Life Services hosted the Brookfield Chamber of Commerce After Hours.

It was an opportunity for local business leaders to get together and enjoy some yummy appitizers and adult beverages. We served Salmon Pineapple Skewers with a pepper glaze and a lime creme fraiche, Sage and Lemon Meatballs with meatballs, Rolled Zucchini Ribbons with mint, chili pepper, and goat cheese, and an Avocado Crostini with a sweet chili sauce.

 

 

Episcopal Team Caters a Wedding

Saturday, August 11th the Team at the Episcopal Church Home served the Client's daughter's wedding offsite at the Mellwood Art Center. Appetizer tables were overflowing with choices of a risotto bar, Antipasti bar, choices of five types of canapes and shrimp cocktail. The entree choices were Beef Tenderloin with a mushroom demiglaze, fingerling potatoes, candied baby carrots and asparagus. The other entree was seared halibut with strawberry BBQ sauce, forbidden rice medley and garlic caper yellow and green beans. A great time was had by all!

Hawaiian Night at Smith Village

 

Smith Village hosted a Hawaiian night for all residents and their families to enjoy. The afternoon started off with Hawaiian Dancing, and various themed appetizers and drinks. As the evening progressed, residents and their guests were invited into the main dining room for dinner, where they enjoyed a traditional Hawaiian themed dinner, with whole roasted suckling pig. The roasted pig was carved tableside by various cooks, throughout the night. The residents had a great time, dressing in their Hawaiian themed attire, sipping on pina coladas and margaritas, and enjoying the traditional whole roasted pig. It was a great event, and everyone is already looking forward to doing it again!

 

 

Banana Split Cake at Four Seasons

Pastry Chef Kristen Mellis developed a recipe for an amazing 3 layered banana split cake as a special summertime dessert.

The cake is 1 layer of banana nut cake, 1 layer of chocolate cake, and 1 layer of strawberry cake. Between each layer is whipped topping and crushed pineapple. The cake is iced with whipped topping and topped with maraschino cherries, walnuts, & chocolate syrup.

Farm to Table at Western Home Communities

Chef Darin Jarosz ant his team at Western Home Communities have spent a great deal of time developing relationships with the local farmers in the Cedar Falls Iowa area. One in particular is Steve Mosley the owner of Rose Hill Farms in Hudson Iowa. Its a 450 acre farm with over 1000 tomato plants! Steve also grows corn, peppers, broccoli, and a host of other items.

Items, after ordering are picked and on the plate within 24 hours sometimes as soon as a couple hours depending on weather conditions.

Our plan for next season is to host a weekly farmers market on the property for our residents and community.

Artisan Breads at Smith Village

Eating authentic artisan bread is a delight, the taste is at once earthy and immensely flavorful. This August, Smith Village has decided to offer fresh baked breads from the Labriola Baking Company to their resident’s daily. Labriola Baking Company is Chicagoland’s premier artisan baking company. Founded by Richard Labriola in 1993. Their commitment to quality and training for employees are responsible for the delicious bread we are now providing to our residents. Crusty and full-flavored, Ciabatta, Raisin Sunflower, Potato Rosemary, Country Olive, Brioche, Pretzel, and French Baguettes are but a few of the delicious varieties that are offered daily.

These breads are offered at breakfast, dinner, and in the Marketplace daily. Breads can also be purchased by the loaf, for resident’s to take back to their apartments and enjoy with friends or family. By providing these fresh baked breads, the residents are encouraged to enjoy more whole grain options, and take a step towards healthier lifestyles. Many of these breads contain protein, fiber, and grains, to keep individuals full and nourished. They really love the artisan breads and are looking forward to trying all the delicious flavors.

Smith Crossing Learns to Skin Fish!

Smith Crossing employees had a great time last week Friday learning how to skin and cook their own salmon! During a demo with our Sous Chef Monica Tooth, employees got the chance to see how it’s done, try their hand at it and taste the rewards! Monica discussed tips and tricks and offered great advice about cooking and portioning.

In the end, everyone received the recipe and left with the mouth watering taste of baked Salmon with a citrus glaze!! What a great demo!

Traveling Chef's at Westminster Place in July

We also had a Director Lynn Buzza from the Moorings joining the fun by serving Margaritas with Flavored Rock Salts!

It was well received! Over 100 residents enjoyed appetizers before dinner.

A special thanks to all chefs and Lynn that participated this month.

Iowa State University's Preserve the Taste of Summer

From the Extension's website: Preserve the Taste of Summer is a food preservation program that includes both online lessons and hands-on workshops providing the most current USDA-approved food preservation recommendations. Check out their Fact Sheets on Canning!

Canning Fruits
Canning Vegetables
Canning Fruit Spreads
Canning Pickles
Canning and Freezing Tomatoes
Freezing Fruits and Vegetables