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Lunch with Corby Hall
By: Richard Willett  -  10/2/2016

Dear Friends of the Forum,

I am delighted to be assisting with the second publication of the International Food & Beverage Forum Newsletter.

Recently, I had the opportunity to have lunch with Corby Hall, one of our benefactors. They have generously contin-ued their annual financial support. In addition, they have offered to host a reception during the NRA Show in May 2017 as an opportunity for forum members to meet once again. While we have not yet confirmed a date, it would be an excellent opportunity to reunite, say hello to old friends and meet new members and supporters of the Forum.

The NRA Show takes place in May 20 – 23, 2017 in Chicago. A firm date will be established in the not too dis-tant future. We hope you can join as we raise a glass or two and toast Kurt Fischer and continue with his legacy and vision.

On the subject of benefactors, it is our hope that you will give our supporters an opportunity to meet and at least share their offerings. There is no expectation or guarantee of sales but it shows that we have an open door poli-cy through our common thread.

The recipes included this month have been designed by our Executive Chef Duff Lampard and Executive Pastry Chef Mia De Ala here at the Metro Toronto Convention Centre. We hope you enjoy.

All the best,

Richard


Potted Lemon Meringue and Smoked chocolate cheesecake, caramel corn
By: Richard Willett  -  10/2/2016


1 bag Caramel corn

Crust:
300 g Graham cracker crumbs
100 g Fine sugar
150 g Butter

Filling:
1 kg Cream cheese
180 g Sugar
10 Eggs
7 ml Vanilla
7 ml Liquid smoke
200 g Milk chocolate
100 g of Cream

Preheat oven to 290⁰F
In a medium sized bowl melt the butter and mix in the graham cracker crumbs and sugar. Press the mixture into a 9 inch greased pan.

Mix together the cream cheese and sugar until smooth. Slowly add the eggs until well mixed. Add vanilla, smoke and then mix in the sour cream. Leave aside.

In a small saucepan pour the cream and bring it to a boil. Once the cream has boiled, remove from heat and mix in the milk chocolate until well combined.

Combine the chocolate mixture with the cream cheese mix and place into your prepared 9” pan.
Bake the cheesecake in a preheated waterbath in the oven 1 hour and 15 minutes to 1 hour and 30 minutes or until cake jiggles in the middle.

Lemon Meringue 12 servings
Curd:
600 ml Lemon Juice
300 g Sugar
1 L egg yolks (approx. 3 doz. eggs)
800 g Softened Butter

Meringue:
300 g Egg whites
600 g Sugar
120 g Water

Place lemon juice, sugar and egg yolks over a bain marie until thickened. Strain thickened mixture into the mixer and whisk
mixture with a ballon attachment until slightly cooled. Slowly add the softened butter to the curd until butter is fully emulsified.

For meringue, place egg whites in a large mixing bowl and set aside.

In a small saucepan, place sugar and water and heat over low heat until sugar has dissolved. Once sugar has dissolved,
turn the heat to medium high and wait for the sugar come to a boil – use a candy thermometer to check the temperature
of the liquid.

Once sugar liquid reaches 101⁰C, start whisking the egg whites until they hold soft peaks. When liquid reaches 118⁰C remove from heat and slowly drizzle the hot syrup into the egg whites close to the whisk to avoid splatter.  Keep whisking until all the syrup has been added and the mixing bowl feels cool to the touch.

Assembly: Split the curd between 12 individual ramekins. Pipe (or spoon) meringue on top of curd mixture. Use a brule
torch to lightly brown meringue. Serve ramekin on a plate with a slice of cheesecake. Garnish with fresh berries.

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International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society

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