Kitchen+Bath Business Product of the Week – Viking Designer Series

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 Kitchen+Bath Business recently named the Viking Designer Series its “Product of the Week” in its weekly e-newsletter on its website.  A representative with the magazine confirmed that this story received more hits than any story ever posted on K+BB site in a single day. 

Follow the link below to check out Viking's newest look!

http://www.kbbonline.com/kbb/content_display/products/e3ibbd28f12604b55317ea8de15e45de051

Sticky Toffee Pudding

Looking for that perfect holiday dessert? This comes out beautifully in the Viking Combi/Steam oven as well.

Sticky Toffee Pudding

Ingredients

Pudding:

1 cup dates

1 tsp vanilla extract

1 tsp baking soda

5 tablespoons softened butter, plus additional for molds

2 cups all-purpose flour

1 tsp baking powder

1tablespoon ground ginger

1/4 tsp salt

3/4 cup granulated sugar

1 egg, beaten

Toffee Sauce:

7 tablespoons unsalted butter

3/4 cup cream

1 1/3 cups dark brown sugar

2 tablespoons Myers's rum, or to taste

Cooking Instruction

Bring a large post of water to a boil. Add the dates, and boil for 5 minutes. Strain, and place the dates in a bowl of cold water. Working in the water, remove the skins and pits from the dates. Place the dates in a medium saucepan with 1 cup water, vanilla extract, and baking soda. Bring to a boil and allow to simmer for 2 minutes (watch carefully, as it will foam). Set aside to cool.

Preheat the oven to 350 degrees. Butter an 8×12" baking dish or 12 6-ounce ramekins very well. Combine the flour, baking powder, salt, ginger, and sugar in a bowl. Cream the butter briefly in a mixing bowl. Add the date mixture, dry ingredients, and egg, and stir gently to combine. (Do not over-mix). Spoon the mixture into the molds or baking dish until they are a bit less than half full. Set on a cookie sheet, and bake for 25 to 30 minutes.

Toffee Sauce:

While the pudding bakes, combine the butter, cream and brown sugar with 3 tablespoons water in a saucepan and bring to a boil. Reduce the heat and simmer for a few minutes, add rum, and set aside, keeping the sauce warm.

Remove the pudding from the oven when a skewer inserted in the center comes out clean. If using a large baking dish, cut the pudding into 12 squares. Pour the sauce over the pudding, allowing it to seep down around the sides and cover the top. (Use a fork to pull the pudding away from the pan, to get the sauce down the sides). Bake for 2 to 3 more minutes. Remove and cool to room temperature. Serve with Rum Raisin ice cream, if desired.

 

Winner of The Great Indoors Viking Combi Steam/Convect Dump Cake Competition

We recently wrapped up a competition at The Great Indoors in Dallas where each employee submitted an original dump cake recipe to be prepared in the Viking Combi Steam/Convection oven. 

With such an overwhelming response, we had a tie! Congratulations to Crystalle and Juany! 

The winning recipes appear below- let us know which recipe is your favorite!

Black Forest Dump Cake

 Crystalle_Step_5

By: Crystalle Wright

Ingredients:

1 can tart cherries in syrup

1 can sweet cherry pie filling

1 stick butter

1 box chocolate cake mix

1 cup chopped walnuts

Garnish:

Vanilla Ice Cream

1 can Reddi-Whip

1 jar Marachino cherries with stem

Drizzled caramel topping

Extra chopped walnuts

Step 1: Pour two cans of pie filling or fruit topping into a 9″ x 13″ baking dish

Step 2: Pour one box of cake mix into a large mixing bowl. Slice one stick of room temperature butter into thing pieces and lay them over the top of the cake mix. Top with chopped walnuts.

Step 3: Place baking dish on the middle shelf and select the Steam Heat function. Cook for 40 minutes.

Step 4: Top with garnish

Strawberry Cheesecake Dump Cake

 Juany_Step_7

By: Juany Barrientos

Ingredients:

1 package strawberry filling

1 pack fresh strawberries

1 stick butter

1/2 Cool Whip container

2/3 cream cheese block

1 box cheesecake cake mix

1 cup chopped pecans

Garnish:

Vanilla Ice cream

Step 1: Pour fruit into a 9″ x 13″ baking dish

Step 2: Combine cake mix, cream cheese, and Cool Whipinto a large mixing bowl. Slice one stick of room temperature butter into thing pieces and lay them over the top of the cake mix. Top with chopped pecans.

Step 3: Place baking dish on the middle shelf and select the Steam Heat function. Cook for 40 minutes.

Step 4: Top with garnish

Viking Cooking School: Cakes, Tortes, Fillings and Coatings Class on Sunday

Even the most exquisite, artistic decoration can't masque a dry, tasteless cake. 

Come learn how to use creams, ganache, preserves, flavored syrups and more to make your cake a rich, moist, decadent delight in our Cakes, Tortes, Fillings and Coatings class this Sunday, Nov. 22 at Milestone Culinary Arts Center & The Viking Cooking School. 

From Genoise, to Dacquoise, and all that goes in between, you will learn how to take your desserts to another level. 

Taught by Chef Andre Bedouret and Chef Michele Brown. 11 a.m. -7 p.m.
$198. Call Stephanie to register, 214-217-2818.

Chef Scotty’s “Simply the Best” Carrot Cake… EVER!

 Scotty  

 Ingredients:

  • 4 eggs
  • 3/4 c. vegetable or canola oil
  • 1/2 c. applesauce
  • 1 c. brown sugar
  • 1 c. white sugar
  • 3 tsp. vanilla extract
  • 8 oz. crushed pineapple (drained)
  • 2 c. all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. pumpkin pie spice (or nutmeg)
  • 3 c. grated carrots
  • 1 c. chopped pecans (optional)
  • 8 oz. cream cheese (softened)
  • 1/2 c. butter (softened)
  • 3.5 c. confectioners sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. lemon extract

Directions:

1. Preheat your Viking oven to 350 degrees F. Grease and flour a 9×13 inch pan.

2. In a large bowl, beat together eggs, applesauce, oil, sugars, and 3 teaspoons vanilla. Stir in drained pineapple. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3. Bake in the preheated Viking oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto wire rack and cool completely.

4. To make frosting: In a medium bowl, combine butter, cream cheese, confectioners sugar, and extracts. Beat until mixture is smooth and creamy. Frost the cooled cake.

Some Like It Hot! This Weekend:
Chile Pepperama- 13th Annual Chili Confrontation

Redjalapeno64

A hot event this weekend for spicy food lovers in Dallas, Texas-

The Texas Chef's Association's 13th Annual Chili Confrontation- the Chile Pepperama Festival – will be held on this Sunday, November 15 from 11am to 6pm at Old Town Shopping Center.

Stop by and enjoy the great chili, Budweiser beer, arts and crafts booths, and live music! 10 professional teams and 10 student/amateur teams go head-to-head for bragging rights and cash prizes!

And the public helps decide the People's Choice Award. 

The Milestone Culinary Arts Center staff will be competing so stop by and say hello!

Sponsored by Budweiser, The Dallas Observer, Old Town Shopping Center, and Coca Cola Bottling of North Texas.

See below or the www.ChilePepperama.net for more details.

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