Prairie Kitchen Companion: IACP in Austin

I had the chance to work with Chef George Geary at the International Association of Culinary Professionals conference in Austin. He developed two recipes that were featured at a nutrition break and at the exhibit. Here are the recipes:

George's Three Citrus Mint Dressing on Seasonal Fresh Fruits

This light and zesty dressing enhances fresh seasonal fruit like a mint pesto. We served this at the nutrition break.

Ingredients:

8 cups sliced fresh seasonal fruits (melon and berries) 2L
1/2 cup canola oil 125 mL
1/3 cup mint leaves, chopped fine 75 mL
2 Tbsp fresh orange juice 30 mL
2 Tbsp fresh lemon juice 30 mL
2 Tbsp fresh lime juice 30 mL
2 tsp poppy seeds 10 mL

Instructions:

1. In large bowl, combine fruit. Set aside.
2. In small saucepan, heat oil on low to about 120 °F (50 °C) or until just heated. Turn off flame and add chopped mint. (It may sizzle.) Let sit to infuse for 1 hour and to cool down.  

3. In food processor bowl fitted with metal blade, process orange, lemon and lime juice. Add oil/mint mixture and process until fine, about 45 seconds. Toss over fruit with poppy seeds. Stir to evenly coat. Serve. 

Yield: 16 servings. Serving size: 1/2 cup (125 mL) .

Source: www.canolainfo.org

George's Morning Spice Mini Muffins

We served these at the booth! So much flavour. George was a pastry chef at Disneyland for many years and know writes cookbooks, teaches cooking classes (on cruise ships) and leads culinary tours.

Ingredients:

2 1/2 cups all-purpose flour 625 mL
1/2 Tbsp ground ginger 7 mL
1 tsp ground cinnamon 5 mL
1 tsp ground cloves 5 mL
1/2 cup canola oil 125 mL
1 cup molasses, dark 250 mL
1/2 cup granulated sugar 125 mL
2 large eggs
2 tsp baking soda 10 mL
1 cup hot water 250 mL
Instructions:

1. Preheat oven to 325 °F (160 °C). Prepare mini muffin tins with papers. Set aside.  

2. In medium bowl, whisk together flour, ginger, cinnamon and cloves. Set aside. 

3. In large bowl, whisk vigorously, canola oil, molasses, sugar and eggs. Set aside.  

4. In small bowl, dissolve baking soda with hot water. Add to oil and sugar mixture, whisking until fully blended. Fold in flour mixture until well blended. 

5. Divide evenly into prepared mini muffin cups. Bake about 9-11 minutes or until cake tester inserted into center comes out clean, about 9 to 11 minutes. Let cool in pans fully, prior to removing.  

Yield: 4 dozen muffins. Serving size: 1 mini muffin.

Source: www.canolainfo.org

Favourite Pics from IACP Confernce in Austin 2011: