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.

drunken-blood-orange-1

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

Happy New Year Everyone!

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

Now that the New Year has begun we have been working on some exciting new desserts that you can make at home, for food service or an in store bakery. One of the new items that we have been working on and have now perfected is a recipe for our new and exciting Clafoutis. It’s a French dessert that we have re-worked using our ChocoBlanKa (white chocolate silk).

I’ll bet some of you are even asking what is a Clafoutis so here’s the definition of a French Clafoutis as I know it to be; it’s more like a rich creamy almond cake that is a cross between a custard and cake with wonderful fresh cherries. Did I mention that the French like to leave the cherry pits in the cherries when they bake it. I’m not sure any of us would like to bite into a cherry pit, so we have pitted our cherries for this recipe.  Cherry Fresh Cherries

The French Clafoutis is meant to be a rustic casual dessert that can be personalized however you like. Be careful when selecting fruits you choose to use with this base recipe.  The fruit could be too dry or exude too much juice during the bake time. We love the fancy Bing Cherries with a bit of added Grand Marnier’.  Just remove the Vanilla and Almond Extract and add your Grand Marnier’, Kirsh or any  liquerer of your choice.  We have also made this with our ChocoScura (dark silk) and Grand Marnier’. Chocolate GM and Reg. GM

Cherry Clafoutis: (makes 1 6″ dessert)
Soften enough butter to smear your baking ramekin
12 to 14 OZ pitted Fancy Bing Cherries
10 OZ. ChocoBlanca (white silk)
1 TBLSP. Flour (we use Bob’s Red Mill gluten free flour)
2 OZ. whole milk
1 Tsp. Pure Bourbon Vanilla
1/8 Tsp. Almond Extract
Smear Baking Ramekin
Microwave or soften your ChocoBlanca and place in mixing bowl
Add Milk, Flour, Vanilla and Almond, mix just to incorporate
Pour into buttered Ramekin
Add Cherries throughout the top or you can place the cherries first then         pour your batter over the cherries…it’s up to you
Place in water bath and bake
Bake at 300 degrees in a water bath
Bake 30 minutes or more depending on your oven just till the custard is set
Your Clafoutis is done when a knife inserted into the center comes out relatively clean

Bon Appetit from the Seattle Silk Team!

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

Posted on 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!