Menu Items I Made for the precentation of my study case

Mixed Berries Smoothie

Mixed Berries Smoothie

4 oz frozen strawberries

3 oz Frozen cranberries

6 oz blackberries (Reduced)

4 oz Almond milk

1 fresh straw berry

¼ t stevia

“Blend strawberries Cranberries and almond milk with half of the stevia. Pure and reduce blackberries with extra sugar. Use black berry to garnish martini cup, and pour previous blend. Garnish with some dots of syrup and a sliced strawberry on top”

 Winter tossed salad with Vanilla bean Vinaigrette.

Salad

1 oz escarole

1 oz Belgian endive (3 to 6 pieces)

 1 oz kale

1 oz carrot

¼ oz water crees

Vinaigrette

1 vanilla bean, split lengthwise and seeds scraped
¾ cup extra-virgin olive oil
4 tablespoons Champagne vinegar
1 tablespoon hot water
1 ½ tablespoons honey (or to taste)
½ teaspoon dried tarragon
¼ teaspoon salt
fresh ground pepper

“Mix all vinaigrette ingredients together. Cut in chiffonier escarole and kale, and slice carrots to make mini carrot sticks. Mix chiffonier vegetables, half of carrots and 2 T of vinaigrette. Clean the pieces of endive fill 6 of them mix chiffonier mix and arrange on plate. Top with water crees and sprinkle some more dressing on the sides of the arrange”

Rhubarb chicken breast, with pickled Jalapeño-Asparagus and Mashed Potato.

Chicken

1pound fresh rhubarb, chopped

½ cups chopped onion

¼ cup of celery

½ t stevia

¼ cup cider vinegar

½ tsp cinnamon

¼ tsp ground ginger

1/8 tsp ground cloves

4 to 6 large strawberries

¼ cup stevia

½ teaspoons mustard seeds

½ tablespoons apple cider vinegar

8 scallions

2 boneless skinless chicken breast

“Sautee half of the rhubarb, onion, celery and a third of the strawberries with coconut oil for 5 min. add spices and mustard seeds wait a minute and then add vinegars.  When done take half of the chutney style sauce and blend to make a glaze. Add remaining rhubarb and strawberries and adjusts seasoning. Marinate chicken with part o the glace, and reserve rest for the plating. Grille mark chicken and finish in the oven.”

Puree

2 gold Yukon

½ Almonds (paste)

Parsley

Garlic

Salt

“Peal, cut and cook potatoes. Mix with almond paste, garlic, half of the parsley and salt. Reserve parsley for plating”

Pickle jalapeño-Asparagus

10 pieces Asparagus

1 Jalapeño

2 cloves of Garlic

1 T Pickle spice

1½ cups of Apple cider vinegar

1 t salt

“Clean ingredients mix in a container and let sit for at least 24 hours”

Decomposed Pina Colada dessert

Glazed Pineapple Madagascar.

Two fresh pineapple slices

Coconut oil

1 t Green pepper corn drained

3 T Orange juice

1 T Honey

3 T Dark rum

“Melt coconut oil in a hot sauce pan. Add slices of pineapple and brown them. When brown add green peppercorns, honey and orange juice, and carefully off the heat, add rum and light it on fire. Let the alcohol burn and sauce reduce and take of heat.”

Piña colada Ice cream

2 cups of pineapple
1/4 cups stevia
pinch salt
1 cups of coconut milk
1 teaspoons vanilla

“Blend ¾ of the pineapple with coconut milk. Cut in small pieces remaining pineapple and add to the mix. Add sugar, salt and vanilla and put in ice cream machine until done”