Something New and Fun…Desserts in a Glass

Posted on by SeattleSilk (a division of Alaska Silk Pie Co.)

Using our Seattle Silk Bases, ChocoBlanka and ChocoScura, there’s no end to what can be created!

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Pictured above is a Mimosa created with our ChocoBlanka, Orange Puree, and your favorite Champagne. Disolve 1 Ounce of our ChocoBlanka with 1 ounce or more of orange puree in the bottom of your glass. You can make this ahead then add just about half the Champagne and stir. Top the glass off and add your preferred garnish. Of course you can adjust this recipe anyway you like adding more or less Champagne, ChocoBlanka or Orange puree.

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Here we have dessert shooters using our ChocoBlanka, ChocoScura, liquors and liquers from the bar and shot glasses.

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As you can see, there are so many desserts that can be created using our Seattle Silk ChocoBlanka and or ChocoScura, your imagination, glassware from your bar and adding our “Fabulous” base will be all you need to dazzle the customer.

Did You Know?

Posted on by SeattleSilk (a division of Alaska Silk Pie Co.)

With our ChocoBlanka (white chocolate Alaska Silk) you can create almost any flavor salad dressing you can think up. All you need to do is subsitute the oil or fat in your recipe that is used to emulsifie the dressing with our ChocoBlanka. This is a discovery I made several years ago but am just now starting
to develop some recipes. I’m working on savory recipes that our ChocoBlanka can be incorporated into.
I forgot to mention that all of Seattle Silk is “Gluten-Free” prepared in our dedicated Gluten-Free kitchen.

Pictured above is our White Chocolalte Meyers lemon salad dressing. I’m working on the exact
recipe. I had a dinner party the other night and when I was ready to serve the salad, I had for-
gotten to make or buy a salad dressing so I just winged it. I had some ChocoBlanka handy, and
all the ingredients listed below but I was literally just adding, tasting, and adding again until I
liked the flavor. Bear with me because this weekend I’m working on this recipe, a mango sauce
for halibut, and a red raspberry pink peppercorn sauce for salmon.

Meyers Lemon Juice
Rice Wine Vinegar
Rose Wine
ChocoBlanka

Coleslaw Dressing:

This is one of my favorite Coleslaw dressings

1/2 Cup ChocoBlanka
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons white vinegar
1 tablespoon dry mustard
Salt and freshly ground pepper to taste

Heat your ChocoBlanka just enough to turn it into a liquid, add sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and whisk together. If it’s too thick for your liking add a bit of milk to thin it. Add your dressing to your cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Seattle.Silk.Information@gmail.com

So Many Reasons to Use Seattle Silk

Posted on by SeattleSilk (a division of Alaska Silk Pie Co.)

Here we have Key Lime Souffles made with our ChocoBlanka

Fully Versatile and Adaptable
A fundamental ingredient for making fillings and mousses – use as a blank canvas to invent hundreds of signature desserts and savory sauces and dressings.

So Easy to Use, you don’t need to be a trained pastry chef. A convenient and cost effective way to help your busy kitchen or bakery save time and labor.

Pictured below are dessert shooters

Who doesn’t love a smore bar

How about mini bites, a version of a petit four’s but so much better!

Call us for more information on how to order and start using this amazing base that is not only clean but incredibly versatile. The ChocoBlanka has only 3 ingredients and the ChocoScura has only 5 ingredients….call 206.381.8494 or email us at admin@alaskasilkpie.com Yes, Seattle Silk is a division of Alaska Silk Pie Co.

Baked Alaska

Posted on by SeattleSilk (a division of Alaska Silk Pie Co.)

We have been playing around here in the bakery with our ChocoBlanka trying to make a fun “Baked Alaska” and creating a recipe for you our valued audiance.  We have developed a passion fruit, strawberry and chocolate baked Alaska which I am calling the Mt. Denali.  We made a passion fruit and a strawberry mousse then finished them with a chocolate fudge truffle cake base.  We have prepared them in our Demarle 1/2 Sphere molds and have frozen them overnight in our -20 freezer.

Passion Domes not glazed

Once they were frozen we popped them out of the molds and piped them with a French Meringue then once again placed them in the freezer overnight.  We then took our torch and fired the meringue.

Baked Alaska

We are now going to flambe the Baked Alaska with combination of Grand Marnier and Meyers dark Rum.  We have posted the recipe for the mousse dome below.

This recipe will make 24/4 oz. passion fruit and strawberry mousse domes.

PASSIONFRUIT SILK MOUSSE…..32 OZ
            Per sheet of molds (24 desserts)

Mousse Recipe:  13.75 OZ  ChocoBlanca (white Chocolate Silk)
13.75 OZ  Heavy Cream
4.50 OZ Passion Puree

STRAWBERRY SILK MOUSSE…..26.40 OZ

Mousse Recipe:  12.20  OZ ChocoBlanka (white Chocolate Silk)
12.20 OZ  Heavy Cream
2 OZ  Strawberry Puree
The base that we used is our chocolate fudge truffle cake which is basically a version of a flourless cake.  You can use any base you wish or none at all if that is your preferance.

 

 

 

 

 

Granny Smith Cream Brulee

Posted on by SeattleSilk (a division of Alaska Silk Pie Co.)

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Well I have been experimenting with a Granny Smith Apple and our ChocoBlanka creme brulee batter.  I hollowed out an apple then placed our ChocoBlanka creme brulee batter into the apple to be baked.

Here it is filled and ready for the oven.  I baked it and it was delish but the apple wasn’t quite baked enough.  I had cut the bottom just slightly so that the brulee batter wouldn’t spill out and the apple would sit level for baking.  Below is the finished apples after I had bruleed them.

Bruleed Apple

So here it is fresh out of the oven.  I bruleed it just after it had come out of the oven.  The apple was a bit aldente and a little too much so for my liking.  Next attempt I will par bake the apple then fill it and try again…..stay tuned for the new and improved version.

Again, this was just my 1st attempt at it and I must say, even though the apple was not quite as baked as I would have liked, it was pretty tasty.  Next time I’m going to add vanilla bean to the ChocoBlanKa cheesecake batter….YUMMMMMMMMMMM! I’ll bet you could add lots of interesting flavors to this dessert.

Let me know if you have any ideas for me to try on this dessert.  I think that once it’s perfected it will be quite tasty!  What do you think?

How Do I Make a Mousse Using the ChocoBlanKa (white chocolate silk)

Posted on by SeattleSilk (a division of Alaska Silk Pie Co.)

First let’s place equal parts Seattle Silk ChocoBlanKa into the mixer. The White Silk should be about room temperature. You can place it in the  microwave to soften but DO NOT over heat or you will destroy the silk and it will not whip to stiff peaks.

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Now you’re adding the cream to the silk slowly until you get your desired thickness.

If you want to add vanilla, liquor or liquere’s this is the time to do so.

You may want just soft peaks, medium or stiff it is simply your choice.

If you whip to stiff peaks you will be able to pipe the mousse with a pastry bag and tip of your choice. It will hold it’s shape beautifully.

Here we have whipped to medium stiff peaks. This mousse will hold its shape.

Its Vanilla Mousse

Ratios to add flavors
Liquors or Liqueres     1 OZ per pound
Citrus Purees                 2 1/4 OZ per pound
Berry Purees                  2 OZ per pound
Pure Vanilla                   1 tsp. per pound
Cream Cheese                1/2 cream cheese   1/2 ChocoBlanKa

NO Bake White Chocolate Creme Brulee

Posted on by SeattleSilk (a division of Alaska Silk Pie Co.)

5 LBS              ChocoBlanKa  (white chocolate Seattle Silk)

2.5 LBS           Heavy Cream 40%

2 TBSP            4 Fold Vanilla…….Peterson Item # 03000  by the gallon   Cetalli

1 TBSP            Vanilla Bean…..Peterson Item # 21737    33.8 OZ  Prova

Sprinkle the  Caramel Sugar-Brulee CP 802 on top Peterson Item # 00684  Special Order

Production step 1.jpg    Production step 2    Production Step 5-ab   White chocolate creme brulee cheesecake

ChocoScura Brulee  (dark chocolate)

2 Parts ChocoScura
1 Part Heavy Cream
1 tsp 4 Fold Vanilla per Pound

Variations:
Add Fresh Raspberry, Strawberry, or Blackberry

Add Coffee     We mix 10 OZ Boiling Water to a 12 OZ container of freeze dried decaf Folgers Instant Coffee Crystals.  We have tried several different coffee products and this seems to work the best with our ChocBlanKa.  It makes quite a thick syrup and we use it ½ OZ per pound.  Of course you can make the flavor profile that suites you but that’s a good starting point.

Continue reading NO Bake White Chocolate Creme Brulee

Seattle Silk and Ideas for the Holidays

Posted on by SeattleSilk (a division of Alaska Silk Pie Co.)

It’s almost the end of October and I haven’t been here for quite sometime and for that I apologize but GET READY for the best is yet to come.  I’m going to post at least every other week now with some really great recipes you can make and share for the holidays.

Now I know Halloween isn’t really a holiday but it is the kick off for the holiday season so my talented staff and I have created an adult holiday dessert you can server at your home, restaurant or next catering event…..It’s the “Drunken Blood Orange” using our ChocoBlanc and ChocoScura Seattle Silk!!!….the recipe is below.

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Of course you can use any glass you would like for example this would be great in a martini glass, champagne or even a rock glass…it’s however “YOU” the pastry designer would like it to look.  We just happened to have this glass hanging out at the bakery!

2 to 4 OZ. **ChocoBlanKa              1/2 to 1 TBLSP Blood Orange Puree depends on how much
ChocoBlanca you are using (1.5 OZ. per pound)
2 to 4 OZ. **ChocoScura                 1/2 to 1 TBLSP Grand Marnier (1 OZ. per pound)

*Place dark silk in the microwave just to soften, make sure you do not over heat the silk. *Mix your Grand Marnier in and place in tilted glass.
*Place tilted glass in freezer while mixing your blood orange white silk.
*Place white silk in microwave and heat just to 96 degrees…DO NOT OVER HEAT
*Mix in your **blood orange puree to the white silk, sprinkle orange zest on top
*Place in freezer upright for about 10 minutes, just enough to set
*Remove from freezer and place candied orange and chocolate decorations in
**ChocoBlanca and ChocScura are our White Chocolate Silk and Dark Chocolate Silk
offered Exclusively from Seattle Silk.
Your dessert is now ready to serve.  This dessert can be served frozen or chilled, of course it is your choice.  It can also be decorated any way you like.  This was just a starting point for all of you out there that are so very talented.

 REMEMBER…YOU ARE ONLY CHALLENGED BY YOUR OWN IMAGINATION

Creating Our Banana’s Foster Silk

Posted on by SeattleSilk (a division of Alaska Silk Pie Co.)

I’m sure many of you have had the Banana’s Foster prepared table side at finer restaurants and it’s OH SO YUMMMMY….well….ours is prepared in the same way only using 40 LBS of organic banana’s, sweet unsalted butter, brown sugar, cinnamon, a hint of fresh lemon juice to balance the sweetness, and of course…..it wouldn’t be Banana’s Foster without just the right amount of Meyers Dark Rum.

In most fine restaurants Banana’s Foster is served on a French Vanilla ice cream so we have recreated that flavor profile using our white chocolate (ChocoBlanca) silk base and a wonderful 4 fold pure vanilla and vanilla beans.  We have placed our vanilla silk mousse on a gluten free shortbread crust and finished it with our Fostered Banana’s.

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Here are the banana’s that we use and a visual of how we do it;

Here you have all the steps to make a delicious Banana’s Foster using our Seattle Silk ChocoBlanca, Organic Banana’s, Heavy Cream, Butter, Brown Sugar, Cinnamon, Lemon Juice, and of course Meyers Dark Rum.  Just add the crust of your choice or not.  This dessert is great just served in a beautiful piece of stem ware that you would have right there in your bar.  This dessert can be made ahead and frozen to be served at a later date.

REMEMBER….you are only restricted by your own imagination!