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Hey, everyone! This week, I wanted to focus on a recipe that would help me with minimizing my waste. This is something that I have been interested in for a while, as I’m always learning new ways to use things people usually consider “waste”. I recently learned a very interesting way to use the chickpea water in canned chickpeas. For the longest time, I discarded this and thought nothing of it. As it goes, aquafaba, or chickpea water, makes a fantastic meringue and, furthermore, great meringue cookies! My first attempt at this was without a recipe and did not turn out well at all. My second attempt, however, turned out great, based on a recipe I found online. I was shocked at the stability of this meringue and the fact that it was so silky and fluffy! This would make a fantastic icing or base for a vegan sponge. I was ecstatic after making this recipe, and I couldn’t wait for my meringues to finish baking.
I’d also had an idea for a plated dessert that I wanted to make for my wife. I had some peach butter that I had jarred over the summer and some raspberries in my fridge, so I went out, bought some coconut whipped cream, and made my version of a vegan pavlova. I was thrilled with the outcome and would absolutely make it again! This was such an incredibly cool experience for me, and I learned a lot about vegan baking. I love the fact that I can use part of a product I would usually throw away to make something delicious and beautiful. This could not have been a better experience for me, and I will absolutely be using this more and more in my cooking. I hope that you enjoyed this post. Thanks for reading!
Hey, everyone! My name is Steven Walsh, and you’re currently reading the new WHC Food Blog. In this, I hope to show some of the recipes and techniques that I use at home and have used in professional settings. I, as well as lots of others here, love to cook and am passionate about food. Since starting at Walnut Hill College, I’ve wanted to create a forum and blog that allows people to communicate and share the things they love. As I learn more on my culinary journey, I aim to share what I like best with everyone reading. There are few things that I am not fond of, but there is nothing that I won’t try. I’m really excited to get this started, and I can’t wait to hear your thoughts and comments once this takes off. Thank you for reading and I hope you enjoy!
This week, I wanted to share two recipes that I use a lot at
home. Despite my lack of pastry experience, this is partially a post about
baking! To start though, I’ll be sharing a mayonnaise recipe that completely
changed my mind about mayo.
Growing up, there were no ifs, ands, or buts, I hated mayonnaise. I didn’t like the concept, and I sure didn’t like the taste. Something seemed to be bitter or rancid every time I tried it, so I stopped trying it. As all of us do, I expanded my palate as I grew up and began to tolerate mayonnaise. It still wasn’t my preference, but it seemed like an alright substitute for butter on a sandwich. This opinion of mine would be completely flipped as I started to learn more about mayonnaise. As I began my education at WHC, I was given the task many times to make mayonnaise. Each time I made it, I liked it, but there was always that background rancid flavor. I had finally had enough and started to do some research on different oils and their properties. After playing around with different ideas, to make a long story short, I began to realize that the heat tolerance and neutral flavor of the oil was what had the biggest impact on the mayonnaise’s outcome. I wanted to test this, so I used my all-time favorite high-heat cooking oil, grapeseed oil.
“Whoa.” This was all I could think after what had just happened. It was a Saturday that I had off from work, and I was playing around in the kitchen as I often do. With the thoughts of grapeseed oil still fresh in my mind, I substituted the usual canola oil with it and made my mayonnaise. As a disclosure, I have tools at home that not everyone may have access to in a home kitchen. However, these recipes are adaptable, and I will always do my best to provide alternative methods. 😊
1 ¼ cup grapeseed oil
½ teaspoon salt
½ teaspoon dry mustard powder (optional)
1 tablespoon lemon juice
Add ¼ cup of grapeseed oil, egg, mustard powder, and salt into food processor.
Blend until smooth and pale (20-30 seconds).
Add remaining oil in a continuous, thin stream while still blending.
Once finished with the oil, add the lemon juice and blend only to combine.
Taste and adjust seasoning as preferred.
I was instantly in love with this recipe.
Food processor mayonnaise is a great way to save time and energy when making
mayo. I actually like to use my whisk attachment on my stick blender to make
this. I add the ingredients to a blender cup and use the electric whisk instead
of a food processor. This recipe is really versatile, and I love using it for
different things. I use it for cakes, dipping sauces, salad dressings, and
more! One of my favorite mayonnaise recipes is my double chocolate mayo cake. I
use small loaf tins for baking the cake and slice the cakes for dessert with
some ice cream and fresh fruit!
1 cup grapeseed oil mayonnaise
1 ½ teaspoon vanilla extract
½ cup water
½ cup whole milk
1 cup sugar
2 cups all-purpose flour
4 tablespoons cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup semi-sweet chocolate morsels (I use Ghirardelli)
Preheat oven to 350 degrees F.
Whisk together mayonnaise, vanilla, milk, and water.
Combine salt and sugar in a mixing bowl.
Sift flour, cocoa, and baking powder into dry ingredients.
Evenly mix with a dry, wooden spoon.
In three stages, incorporate your dry ingredients into your wet ingredients.
Fold in chocolate chips.
Oil 4 mini loaf tins with vegetable oil.
Cut strips of parchment paper long enough so that they hang out of the tins.
Evenly pour the batter into the tins and smooth for even baking.
Bake for 35 minutes or until a tester toothpick comes out clean.
Cool and serve.
There are so many variations that can be made to both of these recipes, and I hope you get a chance to try them out. I would love to hear feedback, and pictures of cake and mayo are obviously welcome!
Education is our pride and joy. For over 40 years, Walnut Hill College has been dedicated to teaching the future leaders in fine dining and hospitality. Whether they’re working in the front or the back of the house during service in our four restaurants or learning the ins and outs of the business in our management classes, our students receive real-world training that prepares them for success in their chosen career field.
Walnut Hill College is a boutique college with a specific focus on culinary, pastry, and hospitality training. The small size of the college allows our students to truly hone their craft with specialized instruction and more personal guidance from our instructors than larger institutions can provide. Because of this, WHC is like a family, and we relish the relationships that we develop with our students while they’re with us and that we maintain for years after they graduate.
We also take pride in providing product excellence. Everything from the desserts in our pastry shop to the dinners in our restaurants reflects our students’ creativity, diligence, and attention to detail. With each new term of classes, our students strive to improve upon their previous work so that we can offer the public even more innovative and delicious dishes. As our students graduate and move on to pursue their careers, we’re excited to see their talents shine in the industry–and equally as excited to train the next group of culinary, pastry, and hospitality hopefuls at the start of their journey.