Learn how you can prepare select European dishes as rising culinary gem Chef Cara Davis mounts a cooking demonstration at The Maya Kitchen on October 25, Saturday, 9am-1pm. Chef Cara will share her recipes for Salmorejo Soup, Chicken Fines Herb, St. Peter’s Fish and Peach Galette.
Chef Cara got her culinary training from the Culinary Institute of America, Hyde Park, New York, the French Culinary Institute in Manhattan and the New York Bartending School. Starting at the age of fifteen, she worked at Kultura and C5 at The Royal Ontario Museum in Toronto, Canada. She has also worked as a chef de partie with Chef Grant Achatz at Alinea in Chicago, Chef Daniel Humm at Eleven Madison Park in New York and most recently with Chefs Juan Marie and Elena Arzak at Restaurante Arzak in San Sebastian, Spain.
As proof of her culinary prowess, then 11 year-old Chef Cara became the youngest student to attend Basic Cooking, Basic Baking and Cake Decoration classes at The Maya Kitchen. The young chef also does private catering and is involved in charitable works, having worked as a volunteer cook for a Toronto women’s shelter and a New York soup kitchen.
Chef Cara is based abroad and is currently in the Philippines only for a visit.
From the cooking demo, let’s move on to the recipes, shall we? These cookie recipes were made using products by The Maya Kitchen. Who ever thought of making cookies out of pancake mix? I certainly didn’t!
Black And White Waffle Cookies
Waffle Cookies:
1 package MAYA Original “Fluffy n’ Tasty” Hotcake Mix 200g
1 egg
½ cup water
2 tablespoons vegetable oil
1/2 cup MAYA Cornstarch
Glaze:
semi-sweet chocolate, as needed
white chocolate, as needed
Prepare waffle cookies. Preheat oven to 350°F/177°C. Line a baking sheet with parchment paper. Set aside.
In a bowl, mix all ingredients until mixture becomes lumpy. Make waffles by using a preheated waffle machine. Cut the waffles into 4 equal squares. Arrange the waffle pieces in the baking sheet and bake for 10-15 minutes. Cool.
Prepare glaze. Melt white chocolate over a double boiler. Dip one side of the waffle cookie and let it dry on a baking sheet lined with parchment paper. Next, melt semi-sweet chocolate over a double boiler. Dip the adjacent side in semi-sweet chocolate. Let the cookies dry before handling. Store in an airtight container.
Yield: approximately 20 pieces
Whimsical Whole Wheat Cookies
Marshmallow Fondant:
16 ounces white mini marshmallows
2-5 tablespoons water
32 ounces powdered sugar, sifted
½ cup shortening
food color, as desired
Cookies:
1 package MAYA Whole Wheat Pancake Mix 200g
1 egg
1 tablespoon + vegetable oil
1 teaspoon
2 teaspoons water
Buttercream Frosting:
½ cup butter or margarine, softened
½ teaspoon vanilla extract
2 cups powdered sugar, sifted
1 tablespoon milk
colored sugar, dragees for decorating
Prepare marshmallow fondant. Melt marshmallows and 2 tablespoons of water in the microwave for 2 minutes. Mix until everything is soft and melted. Put powdered sugar in a bowl. Make a well in the center and pour in the marshmallow mixture. Mix everything until lumpy. Sprinkle powdered sugar on a working table and transfer the mixture. Grease hands with shortening and knead marshmallow fondant. Keep mixing until fully kneaded and pliable. Grease hands and the table to prevent fondant from sticking while kneading. Let the mixture sit overnight before using. Color as desired.
Prepare cookies. Preheat oven to 350°F/177°C. Line a baking sheet with parchment paper. Set aside. In a bowl, combine all ingredients until a dough is formed. Flatten to a disc and wrap in cling film. Chill for 1 hour. Roll out dough to 1/8-inch thick and cut out cookies using a round cutter or any shape preferred. Bake for about 10-15 minutes. Cool.
Prepare buttercream frosting. Cream butter using an electric mixer; add vanilla. Add sugar one cup at a time at medium speed. Add milk and beat until light and fluffy.
To assemble. Use same cutters used to cut the cookies to shape the fondant. Spread a thin layer of buttercream on top of cookies before covering with fondant.
Yield: 13 cookies (approximately 2 inches in diameter)
For more recipes and information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.
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