Adele’s awards Carson High School Culinary Arts Scholarship
May 12, 2007
One of the rites of spring is Carson City High School’s annual culinary arts scholarship that Karen and I award to a deserving student from the program run by dynamic Penny Reynolds. This department is one of the country’s most successful culinary arts programs. A lot of that has to do with the leadership of Penny. Karen and I truly admire the work she does.
This year’s winner, Ashley Cook, is receiving $1,000 toward her education. Ashley is happy to say that she has been accepted at Johnson and Wales University in Denver. This is among the top tier of culinary schools in the country. Her area of expertise at this point is pastry, but she has an eye on getting a degree in nutrition.
I’m sure you will enjoy this recipe as much as we have. Karen and I wish Ashley and the rest of the senior class much success in their endeavors and we thank everyone for their efforts in submitting their recipes for consideration.
On a personal note, in conversation with Penny, I hear that the sophomore and junior classes have some real budding superstars. To them, I say keep the faith and forge on.
Here is Ashley’s original recipe:
Crisp Phyllo Petals with Berries
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Yield: 4 servings
• 6 sheets of phyllo dough, thawed
• 3 T. melted butter
• 11Ú2 T. confectioner sugar
• 1 cup whipping cream
• 1Ú4 cup powdered sugar
• 2 T. orange juice
• 1Ú2 tsp. vanilla
• 1 cup fresh strawberries
• 1Ú2 cup fresh raspberries
• 1Ú2 cup fresh blackberries
Heat oven to 400 degrees. Lightly butter ramekins.
Lay one sheet of phyllo dough in the ramekins. Brush with melted butter and sprinkle a small amount of confectioner sugar over the dough. Repeat with the next two layers. Bake for 7 to 12 minutes and remove from ramekins. Place on serving plates and sprinkle with powder sugar.
Place 4 strawberries, 2 raspberries and 1 blackberry to the side. Cut strawberries into bite-size pieces.
Just before serving, in chilled smaller mixing bowl beat chilled whipping cream at high speed, scraping bowl, until soft peaks form. Continue beating, gradually adding quarter cup powdered sugar, until stiff peaks form. Fold in orange juice and vanilla. Fold in remaining berries. Spoon whipped cream mixture into center of crust and arrange remaining berries on top of whipped cream.
Orange Sauce and Garnish
• 1Ú4 cup water
• 1Ú2 cup sugar
• 1 orange
• 1Ú4 cup orange juice
• 1 teaspoon cornstarch
Boil water and sugar in a pot until a golden color forms. Peel the orange and cut 8 segments out. Dip in the sugar water and let set.
Dissolve cornstarch in orange juice and bring to a boil. Let cool for 10 minutes.
Serve with the Crisp Phyllo Petals with Berries.
• Charlie Abowd is the owner and chef at Adele’s. He and his wife, Karen, have lived in Carson City for 22 years. Charlie is a fourth-generation restaurateur.