Thursday I (along with half the class) finished up our menu items to present to the judges. I felt like I was the only one for those two days running around the kitchen. Everyone (or mostly everyone) else seemed to be having an easy time. Granted I had 9 components (most people had 4-5), and hadn't really anticipated I would need as much time as I did! Luckily I did manage to finish and felt pretty good about my results. Though, extremely nervous. This was the first project I felt really strongly about, and put a lot into. I was worried they wouldn't like it, and although I know judging based on taste is a bit subjective, if they were to dislike it, I would be admittedly upset! Today in class students were discussing their grades and how they were happy about the menu aspect (class avg. in mid 90's) but quite upset about the tasting grade (avg. mid 80's). I hadn't checked my grades, so I was really nervous. A grade in the 80's generally means it was fine, but not great. For the menu portion I ended up with a perfect score, which was great, but obviously I was far more concerned about the tasting! But, the nerves were for no reason, I got a 98, nearly perfect, and far above average! I was ecstatic! It felt so good to have those hours where I obsessed over all the small details pay off! And a much needed boost to get through the next week and a half.
Tri-layer brownie (with goat cheese-honey, and ganach layer), stout and pretzel ice-cream, and spicy caramel corn.
Meyer lemon and black pepper bombe glacee with swedish rye cookie, valrhona dark chocolate mousse with olive oil cake and fleur de sel, and campari-orange gelee with vanilla sugar.
And by request! The brownie recipe.
Brownie (for 24 in 13x9 pan):
4oz (1 cup) toasted walnuts, chopped and tossed in flour
5 oz (1 1/4 cup) cake flour
1/2 tsp salt
3/4 tsp baking powder
170 g butter-cubbed
15.75 oz (2.25 cups) sugar
4 large eggs
1 Tbsp vanilla paste
Adjust oven rack to middle-preheat to 325. Line pan with foil, spray with pam.
Whisk to combine flour, salt and bp.
Melt chocolate and butter over bain marie, remove from hear and whisk in sugar/eggs until smooth.
Fold in flour/walnuts and transfer to prepared pan. Bake 30-35 min.
allow to cool completely
Goat Cheese Layer:
2 cups heavy cream
Zest from 2 lemons
4 oz fresh goat cheese
4 Tbsp honey
Mix zest, cheese, and honey over a double broiler until combined, cool.
Whisk heavy cream, and mix 1/4 into the cooled cheese mixture to lighten. Gently fold the remaining whipped cream and spread the mixture on the brownie base, allow to set up the fridge.
Ganach: 7oz dark (64-72%) chocolate and 3/4 cup Heavy Cream
Chop chocolate and place in a metal bowl.
Bring the cream to a boil and pour over chocolate bits-be sure to cover all pieces. Let sit for a few minutes to ensure all chocolate melts. starting in the center, using a whisky slowly begin to mix the ganach (being careful not to incorporate too much air, once it begins to come together (this usually takes a few minutes) start to work outward in a circle, until you get a smooth ganach. Cover the brownie and allow to set up.
Cut and serve at room temp.
Enjoy!
Mmmmm- thanks!!
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