Pastry Chef Jennifer Kopp Creates Capital Confections at The Metropolitan Club
Executive Pastry Chef Jennifer Kopp, CEPC, adds her own special touches to the acclaimed culinary excellence of The Metropolitan Club of Washington (D.C.).
Since its...
Pumpkin Swirl Cheesecake
Yield: ½ sheet cake pan, 3-in. tall
For the graham crust:
2 lbs. graham cracker crumbs
1 lb. butter, melted
8 ozs. granulated sugar
Procedure:
Spray and...
Vanilla Bean Mousse
Yield: One full sheet in frame
For the graham crust:
36 ozs. milk
4 ea. vanilla beans, seeded
13 ozs. sugar
3 ozs. cornstarch
24 ozs. egg yolks
10 ozs. butter
20...
Sweet Potato Wedges with California Avocado Chimichurri
Ingredients:
3 medium sweet potatoes (about 2 lbs.)
2.5 tablespoon cornstarch
3 tablespoon extra virgin olive oil
1.5 teaspoon smoked paprika
.5 teaspoon each sea salt and ground pepper
1...
Ghee-Seared Wild Alaska Salmon with Lemon, Feta and Toasted Pistachios
Ingredients:
1/4 cup shelled pistachios
4 (6-ounces each) wild Alaska salmon fillets
Salt and pepper, to taste
2 tablespoons plus 2 teaspoons ghee
1 lemon, cut into 8 wedges
1/4...
Blueberry Bread Pudding with Whiskey Sauce
Yield: 12 servings
Ingredients:
1 loaf yellow Texas toast or challah bread, cut in 1-inch cubes
10 egg yolks
1 1/2 cups sugar
1 1/2 tsp. vanilla
40 oz. heavy...
Hanger Steak with Sweet Red Pepper-Cilantro Chimichurri
Yield: 1 serving
Ingredient
8 oz. hanger steak
1 jalapeño
2 cloves garlic
1 bunch cilantro
2 shallots
1 tsp. cumin
1/2 cup olive oil
1 poblano chile, julienned
1 small red onion, julienned
1 cup roasted corn kernels
1...
Creating Well-Seasoned Fare for the Holidays
The fall and winter holidays give clubs ample opportunity to celebrate their members as well as the seasons, with special events featuring traditional and...
Smoked Suckling Pig with Miso-Brined Baby Turnips, Aged Cheddar Pierogies, Blueberry Salsa and Maple...
Yield: 16 servings
Procedure:
Bone out suckling pig, being very careful to leave the skin intact. Start with the ribs and work your way...
Pollo a la Brasa
Submitted by Ryan Wolf, Executive Chef/Food & Beverage Director, Mount Vernon Canyon Club, Golden, Colo.
INGREDIENT
6 ea. game hens
For the Marinade:
INGREDIENT
2 tbsp. soy sauce
2ea....
