Carlisle culinary students showcase year of delicious learning

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Students from the Carlisle High School culinary arts program stopped by “Daybreak” on Thursday to showcase some of their skills as the school year comes to a close.

Watch the videos to learn more. Recipes can be found below.

Chocolate Mousse Tarts with Strawberry Roses
For the tarts:
12 Sheets frozen phyllo dough, thawed
Small strawberries
1. Heat oven to 350°F.
2. Spray 12 muffin pan cups with cooking spray. Place 1 phyllo sheet on work surface; spray slightly with cooking spray. Top with 5 of the remaining phyllo sheets, spraying each phyllo sheet with additional cooking spray before stacking as directed. Cut into 6 squares with sharp knife. Lightly press each layered square into prepared muffin cup. Repeat with remaining phyllo sheets to fill remaining prepared muffin cups.
3. Bake 8-9 minutes or until golden brown. Cool in pan 5 minutes. Transfer to wire rack; cool completely.
4. Fill with chocolate mousse and garnish with a fresh strawberry rose
Classic Chocolate Mousse
Yield: 1.75 qt
bittersweet chocolate (60-64% cacao) 15 oz
unsalted butter 9 oz
pasteurized egg yolks 4.2 oz (7 ea)
pasteurized egg whites 11 oz (11 ea)
granulated sugar 2.5 oz
heavy cream 8 fl oz
❶ Melt the chocolate and butter in a double boiler over low heat. Stir until no lumps remain. ❷ Allow the mixture to cool slightly to 120°F (49°C), then whisk in the egg yolks, a small amount at a time. ❸ Beat the egg whites until soft peaks form. Slowly beat in the sugar and continue beating until stiff peaks form. Fold the whipped egg whites into the chocolate mixture. ❹ Whip the cream to soft peaks. Allow the mousse to cool to 95°F (35°C), then fold in the whipped cream. Make sure no streaks of egg white or cream remain. ❺ Pipe the mousse into baked tartlet shells.
To make strawberry roses:
Use a small sharp knife to cut each strawberry into 5 thin slices, starting at tip end of strawberry and being careful to not cut all the way through strawberry. Gently separate slices in each strawberry to resemble a rose flower.
Grilled Marinated Mahi-mahi with Tropical Salsa and Coconut Rice
* Prep Time: 1 hour
* Total Time: 1 hour 30 minutes
* Yield: 4 servings
* 1/2 cup sliced yellow onions
* 1/2 cup olive oil
* 1/2 cup fresh squeezed orange juice
* 1/4 cup fresh squeezed lime juice
* 2 tablespoons fresh cilantro
* 5 cloves garlic, smashed
* 1 teaspoon salt
* 1 teaspoon cumin
* 1/2 teaspoon crushed red pepper flakes
* 4 (6 to 8-ounce) Mahi-mahi fillets * Coconut Rice – recipe follows * Tropical Salsa – recipe follows
* Toasted coconut flakes, garnish
* Chopped cilantro, garnish
* In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and red pepper flakes. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
* Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, until marked, 45 seconds to 1 minute.
Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 6 minutes, depending upon thickness. Remove from the grill.
* Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.
Tropical Fruit and Bell Pepper Salsa
Yield 8 – 10 servings
1 cup peeled and diced fresh mango 2 T. chopped fresh cilantro
1 cup seeded and diced tomato 2 T. olive oil
1 whole fresh pineapple (grilled and diced) 2 T. fresh lime juice
½ cup finely chopped red onion 2 jalapeno peppers, seeded /minced
¼ cup finely chopped scallions 3 tri colored bell peppers/diced
1. Preheat outdoor grill. Remove top and bottom of fresh pineapple, and then remove pineapple rind. Slice whole pineapple into 1″ slices with core intact. Brush slices of pineapple with a light coating of peanut oil. Grill both sides of pineapple slices until caramelized and golden brown in color. Let cool and reserve until later.
2. Prepare all other ingredients mentioned above. Then remove core from pineapple slices as you dice the pineapple into small pieces.
3. Combine all ingredients in a mixing bowl or serving bowl. Season to taste with a hint of salt and pepper.
4. May add some jalapeno seeds to increase the heat of the salsa.
5. Cover and refrigerate until ready to use. Best to prepare ahead of time so flavors will combine.
6. Pull from refrigeration and allow warming to room temperature for best results.
7. Any remaining salsa compliments chicken, pork, and also makes a great dipping salsa.
Coconut Cilantro Rice Pilaf
* Yield: 4 servings
* 1 cup coconut milk
* 1 1/2 cups vegetable stock
* 1 teaspoon salt
* 3/4 teaspoon sugar
* 1 cup long grain white rice
* 3 tablespoons chopped fresh cilantro
* In a saucepan, combine the coconut milk, vegetable stock, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.
* Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
Spiced Beef Fajitas with Guacamole and Salsa Fresca
Serves 4
For the marinade: 2 cloves garlic, crushed 1/2 t. red pepper flakes 1/2 t. ground cumin 1/2 t. dried oregano 1/4 t. ground allspice 2 T. Mexican beer 1 T. olive oil For the steak: 1 lb. skirt or flank steak For the guacamole: 2 fresh green chiles, seeded and finely chopped 2 T. finely chopped cilantro 1/4 C. fresh lime juice 2 medium avocados, chopped salt and freshly ground black pepper to taste For the sides: 4 flour tortillas salt and freshly ground black pepper to taste 1 handful shredded lettuce Salsa Fresca 1/2 C. sour cream To make the marinade: Combine garlic, red pepper flakes, cumin, oregano, allspice, beer and oil. Add steak and turn to coat. Cover and refrigerate for 1 hour or up to 24 hours. To make the guacamole: Combine chiles, cilantro, lime juice and avocado. Mash with a potato masher until well combined but still chunky. Add salt and pepper to taste. Cover tightly and refrigerate for up to 24 hours. Grill steak over hot coals or indoors in a preheated ridged cast iron grill pan over high heat. Cook for 5 minutes per side for rare, 7 minutes per side for medium rare, 10 minutes per side for well done. Let the steak stand for 5 minutes then cut in two pieces. Cut on the diagonal into thin slices. Warm tortillas by setting them directly over the grill or under the oven broiler for 30 seconds on each side. Place steak slices in warmed tortillas, sprinkle with salt and pepper. Top with lettuce, Salsa Fresca, guacamole, and sour cream. Roll up and serve.
Salsa Fresca 6 medium tomatoes, seeded and finely diced 1 red onion, finely chopped 2 garlic cloves, crushed 1 fresh green chile, seeded and finely chopped 1 T. fresh lime juice 2 T. olive oil 2 T. finely chopped cilantro Salt and black pepper to taste Combine the tomatoes, onion, garlic, chile, lime juice, oil and cilantro. Add salt and pepper to taste. Cover and let stand for 30 minutes at room temperature to allow flavors to blend. Serve chilled or at room temperature. May be made 1 day ahead and refrigerated.
Makes 1 1/2 cups
Strawberries and Cream Skillet Cobbler
Yield: 6-8 Servings
Strawberries and Cream
6 cups strawberries, cut into halves or fourths
6 tablespoons sugar, divided
2 tablespoons flour
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 oz cream cheese, cut into small cubes
3 tablespoons heavy whipping cream
Biscuit Topping:
¾ cup all purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
5 teaspoons sugar, divided
2 tablespoons cold butter, cut into small pieces
½ cup buttermilk
1. Combine the strawberries with 4 tablespoons of the sugar, flour, lemon juice, and vanilla in a 9- or 10-
inch cast iron skillet. Stir to coat, then let sit until the strawberries have started to release their juices,
about 30 minutes.
2. Preheat the oven to 400F.
3. In a bowl, beat together the cream cheese and the remaining 2 tablespoons of sugar until smooth. Beat in
the cream, 1 tablespoon at a time. Drop the cream cheese mixture over the strawberry mixture by
tablespoons. Use a spoon or spatula to try to spread the cream cheese mixture into a thin layer over the
top of the strawberries.
4. In a bowl, mix together the flour, baking powder, baking soda, salt and 3 teaspoons of the sugar. Cut in
the butter with a pastry cutter or a fork until it resembles coarse crumbs. Add in the buttermilk and stir
just until moistened – do not overmix. Add more buttermilk if the mixture is too dry.
5. Drop rounded tablespoons of the topping over the strawberries and cream mixture. Sprinkle the remaining
2 teaspoons of sugar over the top.
6. Bake until the fruit is tender and bubbling, about 25 minutes. Serve warm or cold.

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