MacKenzie-Childs Bloomingdales Medinah Home Store
Saturday, November 14
2:00 p.m. - 7:00 p.m.
600 N. Wabash Avenue
Palmiers with Parsley and Pepita Pesto
Parsley Pepita Pesto
1/3 cup raw green (hulled) pumpkin seeds (pepitas)
1 small garlic clove
2 cups packed flat-leaf parsley leaves
1/4 cup grated Parmigiano-Reggiano + 1 cup for step 3
1/3 cup extra virgin olive oil
1/2 tsp. salt + 1/4 tsp. pepper
1 sheet puff pastry (18" × 11")
2 tsp. water
1) Toast seeds in a heavy skillet over medium heat, stirring frequently, until golden in spots and puffed, about 4 minutes.
2) Mince and mash garlic to a paste with salt, then transfer to a food processor. Add parsley and pepper and pulse until chopped. Add cheese and seeds and process until seeds are finely chopped. With motor running, add oil in a slow stream through feed tube. Set aside.
3) Place the puff pastry on a work surface and spread 1⁄3 cup of pesto over the top. Then sprinkle with 1 cup of grated Parmigiano-Reggiano. Press the cheese into the dough with a rolling pin and proceed to the next step.
4) Roll the sides of the roll into the middle, making two rolls that meet in the center.
5) Using a serrated knife, cut the rolls crosswise into 1/2" slices. Place the slices on a cookie sheet lined with parchment paper and press lightly with your hands to flatten. Refrigerate for 15 minutes.
6) Preheat oven to 400f.
7) Beat the egg and water together in a small bowl. Brush the top of each palmier with egg wash. Bake until puffed and lightly golden, about 10 minutes. Serve warm or at room temperature
Makes 20 palmiers.
6 large free-range or organic egg whites
1 cup + 5 Tbs superfine sugar
pinch of salt
1) Make basic meringue recipe (you should end up with 6-8 meringues).
a. Preheat oven to 300f. Line a baking sheet with wax paper. Put egg whites into a bowl and whisk on medium until the whites form firm peaks.
b. With the mixer still running, gradually add the sugar and
pinch of salt. Turn the mixer up to the highest setting and whisk for 7-8 minutes until the meringue mixture is white and glossy.
c. Spoon the meringue mixture on to the prepared baking sheet,
either in one big blob or several smaller ones, leaving a bit of space between them.
d. Bake for 1 hour or until the meringues are crisp on the outside, and chewy and gooey in the middle.
Additional Ingredients and Prep
2 cups heavy cream
1 vanilla bean, scored lengthwise and seeds removed
2 Tbs superfine sugar
9 oz. strawberries, hulled and sliced
9 oz. raspberries
1 tsp. good-quality balsamic vinegar
Handful of flaked, toasted almonds
2) Whip the cream with the vanilla seeds and 1 tbsp. of sugar until you have soft peaks.
3) Take half of the strawberries and half the raspberries and put them into a bowl with the rest of the sugar and the balsamic vinegar. Mash with a fork.
4) Put your flavored cream and the mashed-up fruit into the fridge until your meringues are ready and have cooled down.
5) You can serve Eton Mess on a large platter or in individual glasses.
6) To assemble, break up your meringues in a bowl; you can crush some of the bits into powder, leaving other bits chunky.
7) Fold the vanilla cream and mushed-up fruit together until well mixed, then sprinkle in the rest of the fruit and fold again.
8) Layer your crushed meringues and fruity cream into your serving dish or glasses, then sprinkle with the toasted almonds before serving. Put everything together right at the last minute so the meringue doesn’t go all soft.
Buche de Thanksgiving
Ginger Cream Cheese Filling
8 oz. cream cheese, room temperature
2 tbsp. unsalted butter, room temperature
1 cup confectioners sugar
1/3 cup crystallized ginger, finely chopped
1 cup Heath Bar Bits ’O Brickle or other nut brickle
1/2 cup confectioners sugar for garnish
Pumpkin Spice Genoise
1 cup cake flour
1 tsp. baking powder
1 tbsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. grated nutmeg
1/4 tsp. salt
3 large eggs
1 cup light brown sugar
1 cup pumpkin purée (canned or fresh)
1 cup Heath Bar Bits ’O Brickle or other nut brickle (about 6 oz)
1) Preheat oven to 375f. Butter a 15" × 10" jelly-roll pan, line with a piece of waxed paper or parchment paper cut an inch smaller than the pan, and then butter the paper.
2) Prepare the genoise: Sift the cake flour, baking powder, cinnamon, ginger, nutmeg, and salt together into a bowl; set aside.
3) Using an electric mixer, beat the eggs in a medium-size bowl until thick and creamy, 4-5 minutes. Beat in the brown sugar, 1 tablespoon at a time, and continue beating until the mixture is very thick. Beat in the pumpkin puree. Using a large rubber spatula, quickly fold in the sifted flour mixture just until thoroughly combined. Spread the batter evenly in the prepared pan. Sprinkle the top evenly with the butter brickle. Bake until the cake springs back when touched lightly in the center, about 15 minutes. Let cool 5 minutes.
4) Using a sharp knife, trim 1/4" of cake from all sides. Invert the cake onto a clean kitchen towel that has been dusted generously with confectioners sugar. Peel off the paper. Starting with one short side, roll up the cake in the towel, jelly-roll fashion. Let cool completely on a wire rack.
5) Prepare the ginger cream cheese filling: Beat together the cream cheese and butter until light and fluffy. Add 1 cup confectioners sugar and beat until smooth. Stir in the crystallized ginger and butter brickle.
6) Carefully unroll the cooled cake and spread evenly with the filling. Reroll the cake and transfer to a serving platter. Cover and refrigerate for a few hours to allow the cake to set and the flavors to blend. Just before serving, sift 1 cup confectioners sugar over the entire cake. Cut into 1-inch slices to serve.
Makes 8 servings.