University Club Style

Share!

Entertaining thousands of people annually during the holiday season, the University Club of MSU knows how to throw an amazing party! Dazzle your guests with these great holiday entertaining recipes and tips from the U-Club’s expert culinary and event staff. Chocolate Peppermint Yule Log Chocolate Cake: 1/3 cup cake flour 1/3 tsp salt 1/3 cup cocoa powder 4 large eggs, separated 2 tbsp corn starch 1 cup sugar ½ tsp baking soda powdered sugar ½ tsp baking powder 1.Combine flour, cocoa powder, corn starch, baking soda, baking powder and salt in a bowl. 2.In a separate bowl, whip egg yolks and ¼ cup sugar with an electric mixer on medium until fluffy. 3.In a clean bowl, with clean beaters whip the egg whites on high until foamy. 4.Slowly add ½ cup of sugar and beat until stiff and shiny. 5.Fold 1/3 off the egg whites into the egg yolks. 6.Alternate folding in the flour mixture and the egg whites. 7.Prepare a jelly roll pan (15”x10”) with a parchment paper and grease with non-stick spray and flour. 8.Bake at 350 degrees about 15 minutes. 9.Dust a clean kitchen towel with powdered sugar. Turn cake out onto towel and roll up the cake on the long side. Make sure to keep the seam down. Let cool while rolled up. Peppermint Buttercream: 12 tbsp butter; softened 2 cups powdered sugar 5 tbsp heavy cream ½ cup Andes Peppermint Candies; chopped (pink) 1.Beat the butter and the powdered sugar until fluffy. 2.Add the heavy cream. 3.Fold in the peppermint candies. 4.Unroll the cake and spread the buttercream on the inside. Roll cake up again and let chill. Chocolate Pouring Sauce: 2/3 dark chocolate 4 tbsp powdered sugar 2 tbsp heavy cream 4-5 tbsp warm water 1.Place the chocolate and heavy cream over simmering water. Let sit for 2 minutes without stirring. 2.Slowly mix to combine. Add powdered sugar and mix. 3.Add 1 tbsp of water at a time. Let cool until warm. 4.Pour over the cake while on a grate. Let slightly cool and use a fork to make cake look like a log. Recipies by Katie Chapman, U-Club Pastry Chef Pomegranate Martini (red) 1 ½ oz Pama Liqueur 1 ½ oz Absolut Citron ½ oz lemon juice ½ oz simple syrup (1:1 sugar to water, bring to a boil) Shake and strain into a peppermint candy-rimmed martini glass Candy Cane Cocktail (pink) ¾ oz Ciroc Red Berry vodka ¾ oz peppermint schnapps ¾ oz white creme de cacao ¼ oz grenadine ¼ oz half ‘n’ half Shake and strain into a peppermint candy-rimmed martini glass Expert tip: To make the peppermint candy stick to the rim better, coat the rim of your martini glass in grenadine first! Recipe by Dan Caban, U-Club Beverage Manager Smoked Salmon in Endive Serves 4 8 Belgium endive cups 8 oz of peppered smoked salmon 2 radishes julienned 2 oz cilantro julienned 2 oz sour cream Place the endive cups on a plate or decorative platter. Crumble or separate the smoked salmon into each cup. Divide the radishes and cilantro into each cup. Add a dollop or drizzle the sour cream into each cup. Chill or serve. Poached Pear with Goat Cheese Serves 4 1-2 pears pealed 3 cups cabernet wine 8 mint leaves 8 ½ oz goat cheese balls 8 4-inch skewers Using a medium size pot over medium-high heat, add the wine and pears. Poach for about 25 minutes until tender. Remove from the pot and set on a plate and cool completely. Cut into one-inch squares. Using the skewers, first add the goat cheese, then the mint, and finally the pear. They should stand up if the pear is flat on the bottom. Chill or serve. Recipes by John Findley, U-Club Executive Chef
Share!

Tags: club, culinary, food, holiday, msu, recipe, Season, university

Social Media

JOIN OUR MAILING LIST