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Pastry Chef Mindy Segal Celebrating Strawberries Recipes - The New York Culinary Experience PDF Print E-mail
Written by Debra C. Argen   
chef mindy segal headshot.jpgGet ready for the summer strawberry season with great recipes from Pastry Chef Mindy Segal, chef-owner of Hot Chocolate in Chicago, which I experienced by taking a class during The New York Culinary Experience 2013 hosted by New York magazine and The International Culinary Center. Pastry Chef Mindy Segal graciously shares her recipes for Peanut Butter and Jelly Sandwich Cookies, Strawberry Consommé with Poached Rhubarb and Buffalo Milk Ricotta Cheesecake, and Oat Streusel.

I had the opportunity to meet and bake alongside renowned Pastry Chef Mindy Segal whose many impressive credentials include a 2012 James Beard Award for Outstanding Pastry Chef, Share Our Strength's 2009 Chef of the Year for her dedication to Taste of the Nation, and 2005 StarChefs.com Rising Star, to list but a few.

Passionate, creative, and dedicated to her craft, for the past twenty years Pastry Chef Mindy Segal has pushed the dessert envelope since graduating from the culinary program at Chicago's Kendall College. Along the way to culinary excellence, she worked at Ambria working under Chef Judy Contino, at Spago, Gordon, and Charlie Trotter's, and with Chef Michael Kornick to launch mk. In 2005, Chef Mindy Segal opened her own restaurant, Hot Chocolate, where her pastry is front and center.

Pastry Chef Mindy Segal graciously shares her recipes from her Celebrating Strawberries class during The New York Culinary Experience 2013 hosted by New York magazine and The International Culinary Center.

The Menu

Peanut Butter and Jelly Sandwich Cookies
Strawberry Consommé with Poached Rhubarb and
Buffalo Milk Ricotta Cheesecake and Oat Streusel

Peanut Butter and Jelly Sandwich Cookies
Yield: 12 cookies

Ingredients for the Strawberry Preserves (yields approximately 1 cup):

1
Pint
Strawberries
0.5
Cup
Granulated Sugar
1
Pinch
Lemon Juice

Strawberries with Sugar - photo by Luxury Experience
Strawberries with Sugar

Method: De-stem the strawberries and slice in half. Sprinkle with sugar and let strawberries macerate or marinate for approximately 1 hour or up to 2 days in the refrigerator.

Cook strawberry mixture with a pinch of lemon juice over medium heat until strawberries and juices begin to boil. Turn down to a simmer and cook until liquid has reduced about 80%. Place in a container and refrigerate.

Ingredients for the Peanut Butter Cookie (yields approximately 36, 2-inch sandwich cookies):

4
Ounces
Butter, room temperature
0.5
Cup
Light Brown Sugar
0.5
Cup
Granulated Cane Sugar
1
 
Egg
1.5
Cups
All Purpose Flour
1
Tablespoon
Whole Milk
1
Cup
Peanut Butter
1
Teaspoon
Salt
0.5
Teaspoon
Vanilla
0.5
Teaspoon
Baking Soda

Method: In a mixer with paddle attachment, cream butter and sugars, until light and fluffy, add peanut butter and mix to combine. Scrape sides of bowl, bringing ingredients together.

Add egg, milk, and vanilla extract. Mix to combine. Add all dry ingredients and mix to combine. Scrape sides of bowl, bringing ingredients together. Refrigerate until solidified.

Remove peanut butter dough from the refrigerator. Divide into 2 pieces. Knead each piece to make homogenous.

Rolling the Dough - photo by Luxury Experience
Rolling the Cookie Dough

Dust a piece of parchment paper with flour and roll each piece of dough into a rectangle approximately 12-inches x 20-inches and one-eighth inch thick. Refrigerate again re-solidify.

Preheat the oven to 325°F.

Cutting Dough in shapes - photo by Luxury Experience
Cutting the Cookie Dough

Cut cookie dough in desired shape; make sure to cut equal shapes for top and bottom of sandwich. Place on baking sheet lined with parchment paper three-quarters of an inch apart. Bake scraps of dough and grind into crumbs for decorating cookie.

Bake for approximately 15-20 minutes, rotating sheet pan in oven half way through to bake evenly. Let cool completely.

Baked Cookies - photo by Luxury Experience
Baked Cookies

Ingredients for the Peanut Butter Frosting:

8
Ounces
Butter, room temperature
8
Ounces
Peanut Butter
1
Cup
Powdered Sugar, sifted
   
Salt, to taste
   
Vanilla Extract, to taste
   
Whiskey (optional), to taste

Peanut Butter Frosting  - photo by Luxury Experience
Peanut Butter Frosting

Method: In a mixer bowl with paddle attachment, cream butter and peanut butter until smooth. Scrape bowl to bring together. Add powdered sugar and cream until light and aerated. Season with salt, vanilla extract, and whiskey.

To Assemble the Cookies:

Melt 1 pound of bittersweet chocolate and set aside.

Turn half of the cookies over and schmear peanut butter frosting on the cookie. Place a small dollop of the preserve on top. Place another lighter schmear on the other half of the cookie to seal cookie together and sandwich together. Refrigerate to set, approximately 15-20 minutes.

Chef Mindy Segal - photo by Luxury Experience
Pastry Chef Mindy Segal

To decorate the cookie, dip half of the cookie in melted chocolate. Then dip in peanut butter cookie crumbs. Let cookie set. Cookies are best served cold or at slightly room temperature.

Strawberry Consommé with Poached Rhubarb and Buffalo Milk Ricotta Cheesecake and Oat Streusel

Ingredients for the Strawberry Consommé:

2
Pints
Strawberries
1
Bottle
Sparkling Rosé
0.5-1
Cup
Sugar
1
 
Orange, juiced
2
Tablespoons
Honey

Method: Clean and hull strawberries and marinate in sparkling rosé for 24 hours.

In a heavy-duty saucepot combine strawberries, sparkling rosé, sugar, orange juice, and honey. Bring mixture to a boil, turn down to a simmer, and cook until strawberries have been broken down, about 20 minutes. Let the liquid settle for a few minutes.

Straining the compote - photo by Luxury Experience
Straining the Compote

Strain the liquid through a fine mesh strainer lined with cheesecloth and let liquid slowly drain. (Reserve strawberry pulp for cooking down for preserves).

Taste consommé and adjust seasoning. If it is too sweet, squeeze a quarter of a lemon in the mixture.

Ingredients for the Buffalo Milk Ricotta Cheesecake (yields approximately 6-8, 2-ounce cheesecakes):

12
Ounces
Cream Cheese, room temperature
0.5
Cup
Granulated Cane Sugar
5
Ounces
Buffalo Milk Ricotta (or regular ricotta)
2
Whole
Eggs
0.5
Teaspoon
Vanilla Extract
1
 
Vanilla Bean (seeds only)
0.5
Cup
Heavy Cream
1
Pinch
Kosher Salt

Method: Preheat the oven to 325°F.

Puree the buffalo milk ricotta until smooth. Set aside.

In a mixer bowl with paddle attachment, cream the cream cheese until smooth, scraping down the sides of the bowl to keep smooth. Add sugar and cream. Scrape sides of bowl. Add eggs one at a time. Do not over mix. Add ricotta, vanilla bean, vanilla extract, cream, and kosher salt. Mix to combine. Strain through a fine mesh strainer.

Cheesecake - photo by Luxury Experience
Cheesecake Batter

Spray a 2-ounce ramekin of ring mold with vegetable oil spray. (If using a ring mold, line bottom and sides with foil.) Fill molds three-quarters of the way up the sides with the cheesecake mixture. Place the ramekins or molds in a water bath and slowly bake for approximately 15-20 minutes or until cheesecakes are just set. Remove from oven and let cool completely.

Baked Cheesecake  - photo by Luxury Experience
Baked Cheesecakes

Ingredients for the Oat Streusel:

0.5
Cup
Granulated Cane Sugar
0.5
Cup
Light Brown Sugar
0.5
Cup
Dark Brown Sugar
0.5
Cup
All Purpose Flour
1
Pinch
Salt
2
Ounces
Unsalted Butter, cold, and cut into half-inch cubes
1
Teaspoon
Whole Wheat Flour

Method: Preheat the oven to 350°F.

Place all ingredients in a food processor and pulse until mixture comes together and resembles fine crumbs.

Toast in the oven, stirring every couple of minutes until crumble resembles coarse sand, approximately 1-15 minutes. Let cool. Chop fine when cooled and reserve for plating.

Ingredients for the Poached Rhubarb:

2
Stalks
Field Rhubarb

Method: Clean rhubarb of all dirt by rinsing in cold water. Remove all leaves and green parts. Cut rhubarb into small cubes approximately one-half inch high.

Dicing Technique  - photo by Luxury Experience
Dicing the Rhubarb

Bring consommé to a boil and then reduce the heat to a simmer. Add the rhubarb and cook until tender. Do not bring to a boil.

Diced Rhubarb  - photo by Luxury Experience
Bowlful of Diced Rhubarb

Place the consommé with rhubarb in a shallow soup bowl and serve with a cheesecake and a sprinkle of oat streusel for texture.

Clear Liquid  - photo by Luxury Experience
Clear Liquid

Read about Pastry Chef Mindy Segal's class, Celebrating Strawberries, in the Gastronomy section and interviews and recipes from the other classes in the Gastronomy and Chefs' Recipes section.

Follow Luxury Experience on Facebook to listen to interviews with the chefs and see more photos from the event. www.Facebook.com/LuxuryExperience

For information on attending the New York Culinary Experience 2014, please visit the New York magazine website: www.NYmag.com/nyce.

For information on taking classes throughout the year with the excellent chef instructors at The International Culinary Center at their New York, California, or Italian Campuses, please visit the website: www.InternationalCulinaryCenter.com

New York magazine

New York Media (New York magazine)
75 Varick Street
New York, New York 10013
United States
Telephone:           +1-212-508-0700
To Subscribe:      +1-800-678-0900
Website:               
www.NYmag.com  

The International Culinary Center

The International Culinary Center, founded as The French Culinary Institute
462 Broadway
New York, New York 10013
United States
Toll-Free Telephone:  +1-888-324-2433
Email:          This e-mail address is being protected from spam bots, you need JavaScript enabled to view it    
Website:   
www.InternationaCulinaryCenter.com  

The International Culinary Center of California
700 West Hamilton Avenue
Campbell, California 95008
United States
Toll-Free Telephone:   +1-866-318-2433
Email:
        This e-mail address is being protected from spam bots, you need JavaScript enabled to view it  
Website:   www.InternationalCulinaryCenter.com       

© June 2013. Luxury Experience. www.LuxuryExperience.com. All rights reserved. 

 
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