How To Items

Published: Nov/Dec 2000

-----WRAPPING GLASS CYLINDER WITH FRESH ASPARAGUS----

Sara Emma Hall, owner of Hart-Hall, Ltd. in Meridian, Miss., explains how
to create a quick and easy table decoration.
1. Stand asparagus stalks around the outside of a glass cylinder and hold
them in place with a rubber band.
2. Tie ribbon to cover the rubber band.
3. Add flowers or a blooming plant.

---------------HOW TO MAKE A TOPIARY------------

Decorating doesn’t necessarily mean spending a bundle, according to Sara
Emma Hall, owner of Hart-Hall, Ltd. in Meridian, Miss., who suggests making
a holiday topiary.
Begin by gathering the needed supplies: floral foam, dowel for trunk,
Styrofoam balls, hot-glue gun, botanical materials of your choice, sheet
moss, ribbons and trims.
Once you gather the supplies, here’s what to do:
1. Carve foam to fit into a flowerpot. Press firmly into place.
2. Insert one end of the dowel into Styrofoam ball and the other end
securely into the pot.
3. Glue botanicals to the Styrofoam ball, covering completely.
4. Add sheet moss at the base, covering the top of the foam.
5. Cover the dowel to look like a tree trunk. Or paint the dowel.
6. Decorate pot with ribbons and coverings such as fabric or foil.
You can change the topiary’s look seasonally with flowers, nuts and other
decorations.

---------------FROSTING FRUITS AND FLOWERS --------

Sara Emma Hall, owner of Hart-Hall, Ltd. in Meridian, Miss., suggests
frosting fruits and flowers as a clever way to enhance a holiday table.
To begin, have on hand your choice of flowers or fruit, finely granulated
sugar and egg whites.
Here’s what you do next:
1. Wash flowers or fruit.
2. Gently pat dry.
3. Pour sugar into one bowl. In another bowl, beat the egg whites until
frothy
4. Using a pastry brush, apply a thin coat of egg white to the flowers or
fruit.
5. Sprinkle with the sugar, being sure to cover all sides adequately.
6. Set on a cookie sheet or wire rack for several hours to dry. Then
arrange.
7. Rose petals and violets can be layered in wax paper for up to a week.

-------------RECIPE ------------------------
----CHEF PATRICK MOULD’S ACADIAN BREAD PUDDING-----

CHEF PATRICK MOULD’S
ACADIAN BREAD PUDDING
(Serves 12)

ROASTED PECAN RUM SAUCE

1/2 cup pecan halves
2 cups heavy whipping cream
4 tablespoons sugar
4 tablespoons light rum
4 tablespoons corn starch
1 tablespoon water
1 teaspoon orange zest

Preheat oven to 350 degrees.
Place pecans on baking sheet and roast for 5 minutes.
In a heavy saucepot over a medium heat, cook cream for 3 minutes. Add sugar
and rum. Whisk mixture until the sugar is dissolved.
Stir together cornstarch and water in a cup. Add this mixture to the cream,
and stir for 2 to 3 minutes or until mixture is thickened.
Stir in the orange zest and pecans.

BREAD PUDDING

6 cups cubed day-old French bread
4 eggs
1 1/2 cups sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3 1/2 cups milk
1/2 cup (1 stick) unsalted butter, melted

Place French bread in a buttered 8 x 12-inch baking dish.
In a separate bowl, beat eggs and sugar on high speed with a mixer for 3 to
4 minutes. Add nutmeg, cinnamon, milk and butter and beat on low speed.
Pour milk-egg mixture over French bread. Let sit for one hour and 30
minutes.
Bake for 20 minutes, then lower temperature to 300 degrees and bake an
additional 20 minutes or until puffy and brown.
Top with Roasted Rum Pecan Sauce.

-------------RECIPE ------------------------
----CHEF PATRICK MOULD’S PRALINE CHEESE CAKE WITH PRALINE SAUCE--

CHEF PATRICK MOULD’S
PRALINE CHEESE CAKE
WITH PRALINE SAUCE
(Yields 12-16 slices)

GRAHAM CRACKER CRUST

1 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons melted butter

Mix ingredients together in a mixing bowl until moist and crumbly.
Using the back of a large spoon, press crumb mixture firmly on bottom and
sides of 9-inch springform pan.

FILLING

1 1/2 pounds cream cheese
1/2 cup sugar
1/4 cup light brown sugar
4 eggs
2 tablespoons flour
1 tablespoon pure vanilla extract
1/2 cup pecan pieces

Preheat oven to 325 degrees. Place cream cheese and sugar in a mixing bowl.
Cream together until light and fluffy.
Beat eggs into cream cheese mixture one at a time until completely
incorporated.
Add remaining ingredients and beat until completely incorporated.
Pour batter into springform pan lined with graham cracker crust.
Bake for one hour and 15 minutes. Chill before slicing and topping with
praline sauce.

PRALINE SAUCE

1 egg, beaten
1 cup sugar
1/2 cup brown sugar
1/2 cup butter
1 cup light corn syrup
1/2 cup pecan pieces

Combine all ingredients except pecan pieces in a medium saucepan. Bring to
boil, lower heat and simmer for 2 minutes
Add pecan pieces and allow sauce to come to room temperature before topping
slice of cheesecake. Garnish cheesecake with whipped cream.

-------------RECIPE ------------------------
----CHEF PATRICK MOULD’S PECAN PRALINES--------------

CHEF PATRICK MOULD’S
PECAN PRALINES
(Yields 12-15 pralines)

1 1/2 cups white sugar
1 1/2 cups brown sugar
2 sticks butter
3 tablespoons cane syrup
1 cup evaporated milk
2 tablespoons vanilla
3 cups pecan pieces

Combine white sugar, brown sugar, butter, cane syrup, and evaporated milk in
a saucepot.
Bring to boil, then lower fire and simmer, stirring constantly until
temperature reaches 234-degrees Fahrenheit on candy thermometer.
Stir in vanilla and pecans and remove from heat.
Drop by the tablespoon on parchment paper or wax paper. Allow to cool.



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