Pan Chicken with Grapefruit Shallots and Mint Sauce
Servings: 4
1/4 teaspoon salt, plus additional, to taste
1/4 teaspoon coarse black pepper, plus additional, to taste
4 boneless skinless chicken breasts, halved
3 teaspoons olive oil, divided
1/4 cup shallots
1/4 teaspoon crushed red pepper
1 cup chicken broth
1/2 cup fresh Texas Rio Star Grapefruit juice
1 tablespoon minced mint, divided
2 teaspoons all-purpose flour
4 mint leaves
Salt and pepper chicken.
In large skillet, heat half the oil over medium-high heat. Add chicken and sear until both sides are browned well, about 3 minutes on each side. Transfer chicken to plate and tent with foil.
Reduce heat to medium and add remaining oil to pan. Add shallots and crushed red pepper. Cook about 2 minutes, stirring constantly. Remove from heat.
In small bowl, whisk together broth, grapefruit juice, half the minced mint and flour. Add to skillet. Cook, whisking until slightly thickened, about 3 minutes.
Return chicken to skillet with juices; reduce heat to low. Season with additional salt and pepper, to taste. Simmer until chicken is cooked through, about 4 minutes.
Serve chicken with sauce spooned over. Use remaining minced mint and mint leaves to garnish.
Culinary Education Center House Fondue
Cook time: 45 minutes
Servings: 6
3/4 pound Grand Cru Original, shredded
3/4 pound Grand Cru Reserve, shredded
1/2 pound Roth Fontina, shredded
16 ounces Pinot Grigio or other light- to medium-bodied white wine
1 loaf crusty artisan bread
Fresh apples, grapes and pears
Black and white pepper (optional)
Nutmeg (optional)
In ceramic fondue pot, combine cheeses and wine; stir to combine. Allow mixture to soak 15-30 minutes.
Heat mixture over low heat, approximately 7-10 minutes, stirring constantly with wooden spoon. Do not allow mixture to boil. When cheese has melted completely, remove from heat and transfer to tabletop burner.
Serve fondue with chunks of bread and fruit. If desired, provide pepper and/or nutmeg guests can sprinkle onto a plate and use for dipping bread and cheese. Pair with chilled dry Riesling and a shot of authentic Swiss kirschwasser.
Chocolate Buttermilk Layer Cake
Servings: 12
3/4    cup Nestlé Toll House Baking Cocoa, plus extra for coating pans
2-1/4 cups cake flour
2 teaspoons baking soda
1 teaspoon fine salt
1-1/4 cups buttermilk, at room temperature
1/2 cup brewed coffee or water
2 teaspoons vanilla extract
1 cup unsalted butter, at room temperature
2 cups superfine sugar
4 large eggs, at room temperature
2-3 Â Â Â containers (16 ounces each) prepared chocolate frosting, or about 3 3/4-5 1/2 cups homemade
1-2    Nestlé Crunch Candy Bars, finely chopped
24-36 pieces Nestlé Butterfinger Bites Candy, finely chopped
Heat oven to 350 F. Grease bottoms of three 8- or 9-inch-round cake pans; line with parchment or wax paper circle. Grease parchment then coat lightly with small amount of cocoa, tapping out excess.
In large bowl, sift together flour, 3/4 cup cocoa, baking soda and salt. In small bowl, combine buttermilk, coffee and vanilla extract.
In large mixing bowl, beat butter until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula; beat again. Alternately add flour mixture in three additions with buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl; beat again. Pour batter evenly into prepared pans.
Bake 20-25 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper then invert right-side-up. Cool completely.
To assemble, level cakes (trim tops off), if desired, using serrated knife. Place dollop of frosting in center of cake pedestal or serving platter. Tear four strips of parchment paper and place in square around outer 3 inches of pedestal.
Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top; sprinkle top evenly with about 1/4 cup chopped candy bar. Top with another cake layer; spread with about 1 cup frosting. Sprinkle with remaining chopped candy bar. Top with third cake layer. Cover top and sides with thin layer of frosting.
Refrigerate 15 minutes then cover with remaining frosting. With hands, press chopped candy pieces around sides of cake. After frosting has set, gently remove strips of parchment paper.
Cut cake into slices to serve.
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