What’s Cooking
It’s that time of year again when many don their chef’s hats and prepare feasts for their families. Well, this year, we are giving you an
advantage! Here are some of our chef’s Thanksgiving favorites so you can create an award winning dish to WOW the ones you love!
Parmigiano-Reggiano Pudding
By Executive Chef Bill Gideon
Ingredients:
• 2 egg yolks plus 1 egg
• 3/4 cup heavy cream
• 1 tablespoon butter
• 2 tablespoons flour
• 1/4 cup milk
• 3/4 cup light cream
• 2/3 cup finely grated Parmigiano-Reggiano cheese
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground white pepper
Directions:
Total Time: 90 Minutes
Prep Time: 15 Minutes
Bake Time: 75 Minutes
Serves individual OR multiple guests
Pumpkin Praline Pie Batter
By Pastry Chef Alon Gontowski
• Preheat oven to 225 degrees. Bring a large pot of
water to a boil over high heat.
• Butter four 6-ounce ramekins.
• In a medium bowl, whisk the egg yolks and the
whole egg with the heavy cream and set aside.
• In a medium saucepan, melt the butter over
medium heat.
• Whisk in the flour and cook, stirring for 3 minutes.
• Remove from the heat and slowly whisk in the
milk and light cream; then whisk in the egg-heavy
cream mixture.
Ingredients:
• 12 ounces Pumpkin Puree
• 2 ounces Praline Paste or Nutella
• 4 ounces Granulated Sugar
• 1 teaspoon Ground Cinnamon
• 4 ounces of milk
• A pinch of sale
• 6 ounces heavy cream
• 3 eggs
Directions:
Total Time: 40 Minutes
Prep Time: 15 Minutes
Bake Time: 20-25 Minutes
Serves individual OR multiple guests
• In a small bowl, heat milk and add paste until smooth.
• Place mixture in mixing bowl
• Add remaining ingredients, mix using a whip on 1st speed
• Mix until smooth
• Add mixture in prepped pie shell
• Bake at 350 degrees for 20-25 minutes until firm.
• Cool place in refrigerator.
• Top with whipped cream.
• Add the Parmigiano-Reggiano, stirring until fully
incorporated. Stir in the salt and pepper and pour
the mixture into the ramekins.
• Place the ramekins in a large pan and fill the pan
with enough boiling water to come two-thirds up
their sides.
• Cover with foil and bake until somewhat firm and
a knife inserted in the center comes out clean,
about 1 hour and 15 minutes.
• Serve the custards in the ramekins.