Hello Friends,
Spring is the season of renewal. The time
when nature awakes from its winter sleep,
flowers push up from the frozen ground
to show off their new green shoots and
spectacular colors, the earth warms from
the sun’s golden rays to wake animals and
birds from hibernation to begin the cycle or
rebirth. It is also time for us to do the same!
We open our windows and welcome in the
warm, sweet-smelling breezes that entice
us to spend more time outside, gardening,
socializing, and playing. It seems like all
winter we are kept inside to stay warm. Now
we need to move our energy upward and
outward so we can begin our rebirth as well. Here are some ideas to help make the transition
easier.
Accentuate foods that have an upward energy such as sprouts, scallions, leeks,
barley, and wheat. Use lighter cooking methods more often such as boiling, sautéing, and
steaming. Springtime is associated with the liver/gallbladder and the sour taste. Therefore,
foods such as sauerkraut, lighter pickles, lemon, vinegar, and pressed salads are especially
helpful. Put your baking aside for now and create desserts that are lighter, such as yogurt
parfaits, puddings, and compotes.
Here is refreshing lemon pudding recipe for you to enjoy.
What you need:
• 3/4
cup sugar
• 1/4
cup cornstarch
• 2 1/2
cups milk
• 3
large egg yolks, lightly beaten
• 2
tablespoons finely grated lemon zest
•
Pinch of salt
• 1/2
cup fresh lemon juice
• 2
tablespoons unsalted butter, at room temperature
What you do:
1.
Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk
and whisk until smooth. Add the egg yolks, zest, salt and cook, stirring frequently
at first and constantly towards the end, over medium heat until thickened enough to
thickly coat the back of a spoon.
2.
Remove the pan from the heat and stir in the lemon juice and butter. Pour through
a strainer into a large serving bowl or 4 individual serving dishes.
3.
Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up
to 3 days, or until set and thoroughly chilled. Serve chilled.
• 6 •
The Pinecone
|
March 2013
Chef Randy’s Place
Lemon Pudding
Meet Mr. Larry Green, National
Technician Sales Consultant for Dawn Food
Products, Inc. and baker extraordinaire.
Larry honored Kirby Pines kitchen with
his famous baking and cake decorating
skills during our Mardi Gras/Birthday
Celebrations on February 11 and 12, 2013
and the results were delicious!
As a consultant, Larry travels the
United States and Canada teaching all
aspects of the baking industry. An amazing
95%
of his students are all in the food
industry and some have even become Top
Chefs. Since Dawn Food Products, Inc.
does several food shows year round, Larry
has had many opportunities to share his
accomplished cake decorating skills with
a variety of wonderful people including
President Bill Clinton. He has been
privileged to work alongside numerous
Top Chefs in the industry and most recently
enjoyed working with Buddy, the “Cake
Boss”, in New Orleans.
“
The food industry is always
changing and very exciting,” Larry says.
“
New creations and designs keep everything
in the industry new and fresh.”
As a young boy of 15, Larry started
out washing pots and pans in a small bake
shop, wondering where the hard work
would take him. Now, 46 years later, the
hard work and determination to be the best
at his chosen craft is beautifully evident.
“
I’ve accomplished everything that
I ever dreamed about as a child,” he smiles,
“
and I’m lucky enough to have had a great
time along the journey.”
-
Randy Hinsch
Executive Chef - Kirby Pines
top baker
