Share what you whip up with #CCTrend or @Kimpton.
Recipes included: SAVORY BREAKFASTS
- Red Quinoa Breakfast Salad
Recipes included: NEW TWISTS ON CHILDHOOD FAVORITE DESSERTS
- Fire-Roasted Milkshake
- Peruvian Chocolate Pudding Pop
SAVORY BREAKFASTS
Red Quinoa Breakfast Salad
Geraldine’s (Austin, TX) – Chef Stephen Bonin
Ingredients:
- 1/2 cup red quinoa, cooked
- 1/2 cup kale, chopped
- 1/2 cup roasted squash, chopped
- 1/4 cup blueberries
- 1 poached egg (optional)
- Pumpkin seed granola
- Olive oil, to taste
- Lemon juice, to taste
- Salt, to taste
Directions:
- Toss quinoa, kale, squash and blueberries with olive oil, lemon juice and salt to taste.
- Top with poached egg and pumpkin seed granola. Enjoy immediately.
NEW TWISTS ON CHILDHOOD FAVORITE DESSERTS
Fire-Roasted Milkshake
Finch & Fork (Santa Barbara, CA) – Executive Chef James Siao
Ingredients for the milkshake:
- 2 8-ounce scoops of local vanilla bean ice cream
- 2 oz. milk
- 3 oz. caramelized bananas (recipe below)
- 2 Tbsp. graham cracker crumble
- 1½ Tbsp. salted caramel
- Italian Meringue, to taste (recipe below)
Directions for the milkshake:
- In a blender, add the ice cream, milk and bananas. Blend until smooth.
- Pour into a 16-oz. glass or mug, and top with salted caramel and the graham cracker crumble.
- Garnish by piping meringue on top and using a small brulée torch, toast to golden brown. Serve with a wide straw.
Ingredients for the caramelized bananas:
- 1 lb. 10 oz. bananas
- 2 Tbsp. butter
- ½ cup brown sugar, packed
Directions for the caramelized bananas:
- Slice the bananas into ¼-½”-thick rounds.
- Melt 1 Tbsp. of the butter and the sugar together in a pan.
- When the sugar is melted and slightly caramelized, add the bananas. Add the remaining butter to finish.
Ingredients for the Italian meringue:
- 1 cup sugar
- ½ cup water
- 4 room-temperature egg whites
- ½ tsp. cream of tartar
Directions for the Italian meringues:
- In a small saucepan, combine the sugar and water. Heat over high heat, brushing down the sides of the pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 240°F on an instant-read or candy thermometer.
- Meanwhile, combine the egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment (alternatively, wipe the mixer bowl with the cut side of half a lemon before adding the egg whites, and omit cream of tartar or lemon juice).
- Set the mixer to medium speed and mix until soft peaks form, about 2 minutes. When lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves.
- With the mixer running, carefully and slowly drizzle in the hot sugar syrup. Increase the speed to high and whip until desired stiffness is achieved.
Peruvian Chocolate Pudding Pop
Boleo (Chicago, IL) – Executive Chef Nick Sutton
Ingredients for the popsicle:
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 5 large egg yolks
- 8 oz. Illanka 64% Peruvian Dark Chocolate
- 1/4 cup sugar
Directions for the popsicle:
- In a small saucepan, combine the milk and cream and bring to a boil.
- In a mixing bowl, combine the egg yolks and sugar. Temper with the hot liquid, adding the liquid slowly so the eggs don’t begin to cook.
- In a double boiler, melt the chocolate (104-113° F). Slowly add the hot liquid to the chocolate, creating an emulsion. Mold into desired molds immediately.
- Once the molds are set, remove from the molds and dip in the coating chocolate.
Ingredients for the habanero couli:
- 1# habanero peppers
- 2 cups sugar
- 2 cups white vinegar
- 2 1/4 cups habanero purée
- 1 Tbsp. agar
- 1/3 cup sugar
Directions for the habanero couli:
- Cut the habaneros in half and clean out the insides.
- Bring a small saucepan to boil with the sugar and vinegar. Boil in the sugar and vinegar for 2 minutes. Strain and repeat this process until you can rub your fingers on the pepper and it is no longer hot/spicy.
- Purée the habaneros in a blender or food processor, adding a tablespoon or two of water to help it become smooth.
- Once smooth, remove from the machine. Add the purée to a saucepan and bring to a boil.
- Once it’s boiling, combine the sugar and agar by whisking, continuously, for 2 minutes to combine.
- Remove from the heat and place in a baking pan. Set the pan in the refrigerator to cool.
- Once set, remove from the saucepan and place in the mixer, adding a little simple syrup to help it begin mixing. Keep adding simple syrup until it reaches the desired consistency.
Ingredients for the lime powder:
- 7 oz. maltodextrin
- 3 Tbsp. lime oil
Directions for the lime powder:
- Add the maltodextrin to a food processor.
- Pulse while slowly pouring in the lime oil. (Be careful, or too much oil will cause it to clump up. If that happens, add more maltodextrin.)
Ingredients for the pisco foam:
- 4 oz. pisco
- 1.5 oz. lime juice
- 1.5 oz. simple syrup
- 1.5 oz. egg whites
- 4 oz. water
- Pinch of lecite
Directions for the pisco foam:
- Combine all ingredients in a food processor and blend well.
- Allow the bubbles to sit for 2-3 minutes before using. Using a hand blender, re-foam every couple minutes before serving for best results.
