Uncategorized | Seattle Silk

Something New and Fun…Desserts in a Glass

Posted on July 31, 2023 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!

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.

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

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 July 1, 2023June 30, 2023 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 June 30, 2023 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 August 6, 2017 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.

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.

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 July 11, 2017 by SeattleSilk (a division of Alaska Silk Pie Co.)

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.

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?

The many reasons you should be using Seattle Silk

Posted on May 9, 2017 by SeattleSilk (a division of Alaska Silk Pie Co.)

Gluten Free Paradiso Silk

Posted on March 2, 2016April 26, 2017 by SeattleSilk (a division of Alaska Silk Pie Co.)

Come see us at the Northwest Food Show on March 20th and 21st and learn first hand how to use our INCREDIBLE Seattle Silk Fillings…Booth 323

Source: Gluten Free Paradiso Silk

What’s New for the HOLIDAY’s this Week?

Posted on November 11, 2015April 26, 2017 by SeattleSilk (a division of Alaska Silk Pie Co.)

Let me tell you there’s a great deal going on this week. We had our 2nd annual online party where we offered 25% off for everyone that received or used our discount code and it was a SMASHING SUCCESS.

Tomorrow is our “WICKED WED.” where everything is 20% off in celebration of the Thanksgiving Holiday!

Elaina Villar in Miami, FL. is the winner of our 10# Semi Sweet Guittard Chocolate block.

Dave a Barb Loutrel will receive a pound of our local Middlefork Coffee and Josh Bullen from ID., is the winner of our Turtles.

Happy Thanksgiving to Each and Everyone of Our “VALUED CUSTOMERS”, we SO Appreciate you!

Posted on October 14, 2015October 14, 2015 by SeattleSilk (a division of Alaska Silk Pie Co.)

Welcome to our new Blog

Our blog is a place to receive information about our unique products including recipes and tips to show how easy it is to create pastry-chef quality desserts in your busy restaurant or at home.

Seattle Silik is a chocolate-based ready-to-use foundation for creating quick and easy desserts.

Use as a building block to produce delicious fillings, mousses, frosting’s, glazes, and sauces, this ‘Clean’ All- Natural pastry base is adaptable and simple to use.

So Many Reasons to Use Seattle Silk

Posted on October 2, 2015June 30, 2023 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