I’ve finally updated Hotshots a tiny tiny bit! You’ll find some pictures of our first few days at Greystone. And since I was at it, I thought I’d share the rest of these random “product pics”! In this first photo, Team HC prepares some goodies for the cafe.
And here’s a bleu cheese & chive quiche our group made the other day. It was so delicious–and extremely rich. Perfect for those family Sunday brunches when you’re looking for a savory adult-type treat.
Wendy proudly displays her traditional bially.
Below, the cake with the powdered sugar stripes on it is a roman apple cake, and one of the first items we learn how to make.
Moving right along to the laminated dough station, here’s a variety of croissants–some savory, some sweet, some filled, some not. I filled mine with gargonzola dolce, carmelized onions, sage and walnuts. Yummers! SIDENOTE: gargonzola dolce is my new favorite cheese.
These little numbers are filled with — you guessed it — chocolate! And when they’re hot out of the oven, oh baby oh: soooo good.Moving clockwise from the back of the plate, here’s a Christmas stollen (one of my new favorite breads, stollen–pronounced schtollen–is NOT a fruit cake). Next we have Kugelhopf. And finally panetone. Filled with golden California raisins that were soaked in dessert wine for two days, our rendition is a decidedly Norcal-style pastry.
Here’s Ann with some more panetone. Seriously good stuff–for any meal!
Daily wrap-up with Chef Jorin. It’s important to evaluate each new product and share constructive criticism.
Here’s a close-up of that stollen. When it’s hot out of the oven, we brush it heavily with butter and dip it in two different kinds of sugar. This helps preserve it for a long period of time and makes stollen an ideal bread to make early for the holiday season.The flavors of the rum-soaked fruits and nuts mature with age.