by Sheridan Lane, interim director, culinary program and operations, LLCC
On special occasions, the Center for Culinary and Hospitality Excellence here at Lincoln Land Community College hosts key events intended to showcase just how much passion is poured into the future of our students.
In late January, we invited district-wide high school principals, guidance counselors, family and consumer science teachers and others to the Workforce Careers Center at LLCC to take part in an Appreciation Luncheon. We highlighted the importance of hands-on, career and technical programs as one option high school students should strongly consider when thinking about their futures.
Given the demand for employees in the trades (the culinary and hospitality industry are equally impacted) alongside the rising student loan debt associated with a four-year college degree, we know that shorter certificate and associate degree programs like the ones offered at LLCC can lead to bright futures and impact economic development in our communities.
Enjoy these recipes from that event!
Berry and Lemon Chiffon Trifle
Baked white or vanilla cake (You choose your brand to bake! Leftover un-iced cake works too.)
Warm over low heat: 1 12-oz jar strawberry preserves, 4 oz orange flavored liquor, zest of ½ lemon, and 1 qt fresh strawberries or blueberries. Cool before layering.
2 cups whole milk + 1 cup milk (separate)
2 cups sugar
6 egg yolks (reserve whites)
1 T vanilla
2 tsp almond flavoring
2 packets Knox unflavored gelatin
1 quart heavy cream whipped
Over medium heat, whisk 2 cups milk, egg yolks and sugar until frothy boil whisking constantly for 5 minutes. Meanwhile, add Knox gelatin to 1 cup of milk and mix thoroughly with fork. Add gelatin and milk to boiling liquid and cook for 3 more minutes. Cool until set. Whip 1 qt heavy cream until stiff peaks form and gently add cooled custard and flavorings.
Plating: In a glass (get creative with martini glasses, wide mouth wine glass or other rocks glass), layer almond custard, berries and crumbled cake until the glass is desired level of full. Garnish with fresh mint leaves.
We’ve substituted scallops for chicken in this next recipe:
Pan Seared Scallops over Potato & Celery Root Puree with Red Pepper Coulis
1 lb. U10 scallops – (large)
1 T grapeseed oil
1 T grass fed butter
1 -2 dashes Worcestershire Sauce
10” or 12” cast iron skillet
Rinse scallops with cold water and thoroughly pat dry. Add oil to a 12” cast iron skillet on high heat. Once the oil begins to smoke, gently add the scallops, making sure they are not touching one another. Sear the scallops for 1.5 minutes and flip to finish for another 1-1.5 minutes. Add 1 T butter and Worcestershire after flipping. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately over your side of choice.
Potato & Celery Root Puree
3 cups whole milk
3 cups water
1 tablespoon salt
2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes
1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes
1 small onion, peeled, quartered
5 tablespoons butter, cut into 5 pieces
4 oz fresh goat cheese
Ground white pepper
Chopped fresh chives
Bring milk, water and salt just to boil in a heavy saucepan over high heat. Add chopped celery root, potatoes and onion quarters and bring to boil. Reduce heat to medium and simmer until vegetables are tender for about 30 minutes. Drain the cooking liquid and discard. Combine vegetables, goat cheese and butter in processor and puree until smooth. Season to taste with salt and white pepper.
Red Pepper Coulis
4-6 large red bell peppers
1/4 cup extra virgin olive oil
1/4 cup shallots, chopped
1 cup stock (vegetable)
Salt & pepper
Cut the red peppers in ½ and hollow. Place the peppers flesh side down on a baking sheet. Drizzle with a bit of olive oil and roast under the broiler until the skin is black and blistered. Immediately place the peppers in a bowl covered tightly with plastic, and allow to cool for 20 minutes or longer. Separate the blackened outer peel by hand. Heat the olive oil and shallots in a sauté pan over medium-high heat, about 5 minutes. When the shallots are softened, add the peppers, then the stock. Simmer and stir until slightly reduced, about 5 minutes. Puree the pepper mixture in a food processor or blender, being very careful with the hot spinning liquid, then pass it through a strainer. Add salt and pepper to taste.
To Plate: Make a ring around the inside of the plate with the red pepper coulis. Using an ice cream scoop, place a mound of root puree in the center. Arrange the scallops as desired around the outside and garish with minced herbs: fresh Italian parsley and/or fresh tarragon.