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2019, November

Making Candied Profiteroles

Our Chef Consutant Erika Rapp shows us some sugar work on beautiful candied profiterols!

Profiteroles

  •  60 Minutes
  • 11 Ingredients
  • 4 Servings

Ingredients & Equipment
  • ½ cup milk
  • ½ c water
  • 4 oz butter
  • Pinch kosher salt
  • 1 tsp vanilla paste
  • 1 T granulated sugar
  • 1 cup all-purpose flour
  • 4 eggs

Cooking Steps

  1. Preheat Oven to 425 degrees F.
  2. Combine the water, milk, butter, salt, sugar and vanilla paste in a medium saucepan and bring to a slight simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, mix vigorously with a stiff whisk to start then move to a wooden spoon or stiff spatula until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. (there may be a bit of a crust on the bottom of pan this is completely normal) The dough should be glossy and smooth. (this should 2-5 minutes)
  3. Remove from heat and add eggs 1 by one until each is incorporated completely
  4. Mix thoroughly. You can use an electric mixer for this or a wooden spoons and elbow grease
  5. Place the warm dough in a large pastry bag fitted with a plain large tip.
  6. Pipe 16 – 18 medium size mounds onto parchment lined sheet pan. (these should be spaced 1 - 1/5 inches apart as they will double in size while baking)
  7. Bake about 20 minutes (I like to check them in 15 minutes and turn the pan) They should be golden brown and hollow on the inside.
  8. Remove and let cool to room temperature.

Once cooled they can be dipped in melted chocolate or sugar on top and filled with cream by poking a small hole in the bottom and filling with a pastry bag or you can cut them in half and add scoop of ice cream or sorbet & berries and dust them with powdered sugar.

Introducing our Chef Consultant, Chef Erika Rapp

Falk Culinair USA is collaborating with select chefs to educate consumers on the techniques and benefits of copper cookware.

We’re excited to announce Chef Erika Rapp of Registry Bistro, located in Toledo, Ohio as our first Chef Consultant!

We knew she was the perfect fit when she opened a package of pans with such enthusiasm and said, “some girls like shoes, I like pans.”

She is the executive chef and co-owner of Registry Bistro, along with her mother. Chef Erika was initially trained at the Culinary Institute of America. She then moved on to develop her skills in some of the finest kitchens around the country, under the direction of the most acclaimed chefs of this time.  As a Northwest Ohio native, she eventually landed back in her hometown. She was Chef at Diva Restaurant then Director of Culinary and Special Events and Chef at the world-renowned Toledo Museum of Art, until finally opening her own restaurant.

Her menu features American classics with eclectic and modern twists inspired by her travels and teachings, as well as local seasonal harvests. In addition, she experiments with gluten free, vegetarian, and vegan menu items in order to appeal to all dietary needs. Check out her vegan gnocchi recipe we shared in Thrive magaizine. 

In collaboration with Falk Culinair USA, Chef Erika is eager to educate consumers on the benefits of using copper cookware, inspiring us all through sharing different cooking techniques, recipes and more!  It’s an honor for us at Falk Culinair USA to work with a well-educated, artistic chef like Erika.  We look forward to showcasing her skills and knowledge.

Registry Bistro is located in the historic Secor Hotel in downtown Toledo, Ohio. Be sure to stop in and visit!

Candied Bacon S’mores Dip
Candied Bacon S’mores Dip

  •  60 Minutes
  • 10 Ingredients
  • 8 Servings

Ingredients & Equipment
  • 1 package of thick cut bacon
  • ¼ cup packed brown sugar
  • 1 Tbsp apple cider vinegar
  • ¼ cup maple syrup
  • ¼ tsp cayenne pepper
  • ½ tsp Dijon mustard
  • 1 cup crushed graham crackers, plus whole graham crackers for dipping
  • 2 Tbsp butter
  • 4 chocolate bars, chopped (we mixed milk and dark)
  • 1 bag mini marshmallows

Cooking Steps

  1. Preheat oven to 350 degrees.
  2. For candied bacon: mix the brown sugar, apple cider vinegar, maple syrup, cayenne, and Dijon in a small bowl.
  3. Place a cooling rack over top of a baking sheet and lay out bacon on top of the rack. Place in oven and cook for 10 minutes.
  4. Take the bacon out and flip it over, return to oven and bake for 5 more minutes.
  5. Take the bacon out of the oven and brush with a coating of your syrup mixture, return to oven and cook 5 minutes. Repeat this four times – flipping the bacon each time you take it out of the oven. Once the bacon is crispy, you can remove it from the oven.
  6. Transfer the bacon to a parchment lined baking sheet until cooled. You’ll want to keep flipping the bacon until the sugar dries so that it doesn’t stick to your parchment, this usually take a minute or so.
  7. Now for the s’mores dip: place the 24cm gratin on the stove with butter and crushed graham crackers. Heat just until the butter is melted. Stir is coat all the crumbs and then spread the crumbs out evenly to form a crust.
  8. Turn off the heat and add your chopped chocolate to the top of your graham crust. Top with marshmallows.
  9. Place the pan in the oven, at 350 degrees, until the chocolate is melted and the marshmallows are browned.
  10. Remove from over and serve warm. If desired, you can use a kitchen torch to add more color to the marshmallows.

Great with:
Your favorite bourbon cocktail

Cranberry Sauce
Cranberry Sauce

  •  20 Minutes
  • 5 Ingredients
  • 2.5 Cups

Ingredients & Equipment
  • 1 lb fresh cranberries
  • 1 slice of orange and the zest of the rest of the orange
  • 1 cup sugar
  • 1 cup water
  • A dash of cinnamon

Cooking Steps

  1. Place cranberries, water, sugar, and orange slice into the 18cm saucier.
  2. Cook over high heat, stirring to dissolve the sugar. Heat until boiling.
  3. Once you reach a boil, lower the heat to a simmer and cook for 10 more minutes, until most of the cranberries have burst.
  4. Once they have burst, you can add the zest of the orange and any spices you’d like such as cinnamon or all spice.
  5. Let the sauce cool before serving or storing.
Scalloped Root Vegetables in a Classic Bechamel
Scalloped Root Vegetables in a Classic Bechamel

  •  90 Minutes
  • 17 Ingredients
  • 6-8 Servings

Ingredients & Equipment
  • 1 medium turnip
  • 1 large parsnip
  • 1-2 carrots
  • 1 large golden sweet potato
  • 1 large sweet potato
  • 6 small purple potatoes
  • 1 1/2 tbsp unsalted butter
  • 1 1/2 tbsp all purpose flour
  • 1 cup milk
  • 3-5 fresh sage leaves
  • salt and pepper to taste
  • fresh ground nutmeg to taste (optional)
  • Fresh minced garlic – to taste
  • 1/8 tsp red pepper flakes
  • 1/8 tsp thyme
  • 1/8 tsp sumac
  • Goat cheese crumbles (optional topping)

Cooking Steps

  1. Thinly slice (use a mandoline if you have one) all of the vegetables, except for the carrots. For carrot roses, slice down the length of the carrot with a peeler.
  2. Make bechamel-
    1. a. In a small sauce pan (we recommend the Try Me saucier), melt butter over medium-high heat until just melted and add flour. Whisk to form a paste. Continue cooking and stirring for about 1 minute, then add the milk slowly while continuously stirring.
    2. Add the sage leaves.
    3. Heat sauce, maintaining stirring, until simmering. The sauce will begin to thicken. Reduce heat to low and cook for an additional three minutes, stirring all the while. A good test to know when it's ready is to run a spoon through the sauce and see if it coats the back of the spoon without slipping off.
    4. d. Season with salt and pepper (and nutmeg).
  3. Preheat oven to 375 degrees.
  4. Pour half of the bechamel in the bottom of the 32 cm fry pan (you could also use the oval fry pan, or the large oval gratin pan).
  5. Layer the sliced vegetable in any pattern you choose. For the carrot roses, take several slices on top of each other and start to roll from one end. You can push the center up or down to add more depth if you’d like. You can also use a toothpick to secure the shape. Place the roses around the pan.
  6. Pour the rest of the bechamel on top of the vegetables, trying to get all of the exposed surfaces wet so they don’t dry out in the oven.
  7. In a small bowl, mix together red pepper flakes, thyme, sumac. Add your taste of garlic, salt, and pepper. Sprinkle this over the potatoes.
  8. Place in oven and bake for 45 minutes, or until potatoes are tender.
  9. You can take the pan right to the table for serving – just remember the handles are hot also!
  10. Top with goat cheese crumbles (optional).
Quick Sweet Potato Honey Cornbread
Quick Sweet Potato Honey Cornbread

  •  25 - 30 Minutes
  • 6 Ingredients
  • 8Servings

Ingredients & Equipment
  • 1 box of Krusteaz honey cornbread mix (dry)
  • 1 1/3 cup mashed sweet potatoes (canned or made from scratch)
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1 egg
  • 3 Tbsp honey

Cooking Steps

  1. Preheat oven to 375 degrees
  2. Mix together package of Krusteaz, oil, milk, honey, and egg. You can use a spoon or a handheld mixer.
  3. Blend in the mashed sweet potatoes until all ingredients are well incorporated.
  4. Pour into a lightly greased Falk 24 cm round gratin
  5. Bake for 25 minutes or until a toothpick comes out clean and the crust is starting to brown.
  6. Serve and enjoy!

Paired great with:
-Brown sugar cinnamon honey butter
-with hot honey (see our recipe) in the batter instead of regular honey for a spicy twist

Wild Rice Stuffing
Wild Rice Stuffing

  •  45 Minutes
  • 9 Ingredients
  • 6 Servings

Ingredients & Equipment
  • 1 lb ground sausage
  • 2 Tbsp butter
  • ½ cup chopped celery
  • ½ cup chopped onion
  • 1 ½ cups cooked wild rice
  • 1 cup toasted bread, cut in small cubes
  • 1 cup chicken broth
  • ½ cup cranberries
  • ½ cup chopped unsalted pecans

Cooking Steps

  1. Preheat oven to 350 degrees
  2. Melt butter in pan over medium heat, and then add celery and onion. Cook for 3 minutes.
  3. Add sausage and cook until evenly browned.
  4. Mix in cooked rice and chicken broth. Then add the bread, cranberries, and pecans. Mix until evenly coated and combined.
  5. Bake at 350 for 35 minutes.
Hot Honey
Hot Honey

  •  5 Minutes
  • 3 Ingredients
  • 2oz

Ingredients & Equipment
  • 1/4 cup honeyr
  • 2 Tbsp water
  • 2 Tbsp Calabrian chili paste (we suggest Italian Harvest brand)

Cooking Steps

  1. Whisk together all ingredients in the Try Me pan (18cm saucier)
  2. Heat until warm
  3. Strain if desired, and store in air tight container

Good on:
Charcuterie boards
Drizzled over pizza

Walnut Sweet Potato Pie Recipe

Ingredients

Walnut Filling

  • 1/3 cup granulated sugar
  • 1/4 cup water, plus more for dipping pastry brush
  • 1/2 cup light corn syrup
  • 1 T unsalted butter
  • 2 large eggs
  • 1/2 t vanilla extract
  • 1/4 t kosher salt
  • 5 oz walnut halves, toasted

Pre-Baked Pie Crust

Sweet Potato Filling

  • 1 lb sweet potato
  • 1/4 cup butter
  • 1/2 cup granulated sugar
  • 1/2 t vanilla extract
  • 1/4 t ground cinnamon
  • 1/4 t ground nutmeg
  • 2/3 cup heavy cream
  • 2 large eggs

Topping

  • Whipped cream
  • 1 cup heavy cream
  • 2 T powdered sugar

Directions

Step One

Preheat oven to 350 F. Cover the whole sweet potato with cold water and bring to a boil.  Cook until tender, 40 to 50 minutes.

Step Two

Stir granulated sugar and 1/4 cup water in a medium saucepan. Brush off sugar sticking to sides of pan. Boil on high, undisturbed, until syrup turns a pale brown, 6-8 minutes. Continue to swirl pan to even out the caramelization until golden brown, about 2 minutes. Reduce heat to medium and pour in corn syrup (be careful, it will sputter and turn clumpy). Cook until clumps are melted, whisking occasionally, about 2 minutes. Remove from heat and whisk in butter until melted.

Step Three

Whisk eggs, vanilla, and salt in a medium size heatproof bowl. Slowly pour hot sugar mixture into egg mixture, whisking constantly until combined. Add walnuts and coat well. Pour walnut mixture into cooled pie shell. Bake in preheated oven until top is starting to set, but still jiggles, 15-20 minutes. Remove from oven, cool 5 minutes

Step Four

Run the sweet potato under cold water then peel off the skin. Mash the sweet potato with the butter then add the vanilla, ginger, cinnamon, salt, and nutmeg mashing until smooth. Whisk in heavy cream and granulated sugar. Whisk in eggs until combined.

Step Five

Pour sweet potato filling over warm walnut filling in pie shell. Protect crust with aluminum foil if necessary. Bake at 350 degrees until filling sets and puffs up, 30 -40 minutes. Remove from oven, cool completely on a wire rack, 2 hours. Cover surface of pie with plastic wrap, chill until cold, 6 hours or overnight.

Step Six

Make whipping cream by beating heavy cream and powdered sugar with electric whisker on medium speed until stiff peaks form, 2-3 minutes. Serve chilled.