Angel’s Red Velvet Cupcakes

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Yield: 2 dozen cupcakes

Ingredients:
2 ½ cups flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 ½ cup oil
1 cup buttermilk
2 eggs
2 tablespoons red food coloring
1 teaspoon vinegar
1 teaspoon vanilla extract

Frosting:
1 pound cream cheese
4 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees. Grease or use baking cups to line two 12-cup muffin pans.

In a large bowl, beat the butter and sugar until light and fluffy. Mix in the eggs, buttermilk, food coloring and 1 tsp. vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly. Bake for 20 minutes. In another large mixing bowl, beat the cream cheese, butter and 1 tsp. vanilla together until smooth. Add the confectioners’ sugar and beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy. Once cupcakes are completely cool, top with cream cheese frosting. Enjoy!

Chef Kronna’s Sweet & Spicy Ribs

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Kronna is giving back every day and expressing himself in each dish that he creates as the Executive Chef at our Peter Jay Sharp Center for Opportunity in Brooklyn. He has stated that “Cooking is therapeutic”. He loves how fascinating the whole process is when it comes to measuring ingredients, and putting different flavors together. Please check out his recipe below and share with friends, family and loved ones!

Ingredients:
1 cup chili sauce
½ cup ketchupimg_4618-copy
½ cup tomato puree
1 tablespoon prepared yellow mustard
4 tablespoons honey
2 teaspoons hot sauce
1 cup apple cider vinegar
4 tablespoons chopped chipotle peppers
1 teaspoon salt
½ teaspoon black pepper
2 ounces espresso
2 pounds ribs

 

Directions:
Preheat oven to 350 degrees. To create the sauce, add all ingredients except the ribs in a mixing bowl and combine using a wire whisk. Adjust seasonings to taste.
Sear the ribs briefly to seal in the juices, and then dip into the sauce mixture. Wrap the sauce-coated beef in aluminum foil and roast in the preheated oven for 40 minutes. Remove from the oven, and let rest. Brush sauce over ribs and serve with your favorite side dish and vegetables. Enjoy!

 

Apple Bread with Honey Glaze

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What better way to welcome the start of Rosh Hashanah than with a traditional apple bread with honey glaze? During the Jewish New Year, an apple slice dipped in honey is a way to express your hopes for a sweet and fruitful year. This recipe comes from our Director of Food Services, Chef Gino Dalesandro. Enjoy!

Apple Bread with Honey Glaze

Ingredients:
5 apples (peeled and chopped)
1¼ c butter
2½ c sugar
1¼ c buttermilk
3½ tsp vanilla
3½ tsp baking soda
3 c flour
6 eggs
(add walnuts if desired)

Topping:
1¼ c butter
1¼ c flour
1¼ c sugar
3½ tsp cinnamon

Honey Butter Glaze:
1 c honey
1 c butter

Directions:
1. Cream together butter and sugar until it becomes a paste
2. Slowly add eggs until it becomes absorbed
3. Mix all ingredients together until smooth while alternating from wet to dry
4. Add in chopped apples (and walnuts if desired)
5. Pour into 2 loaf pans
6. Combine all ingredients for topping until it clumps into small chunky pieces
7. Sprinkle cinnamon sugar topping evenly onto loaves
8. Bake at 325 degree for one hour
9. Place ingredients for honey butter glaze into pot. Reduce to thick syrup. Brush on cool loaves and serve.

 

2016 Farmers’ Markets Announcement!

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Farmer's Market Announcement 2016 EDITCome support The Doe Fund’s social enterprise bakery at our 2016 market locations in Harlem and Bushwick. Our all-natural baked goods are made fresh for each market by the one and only Chef Pete.

Chef Eric’s Jamaican Chicken Patties

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jamaican chicken patties

We are pleased to present a special recipe from Chef Eric, a graduate and long-time staff member of The Doe Fund. Eric is the lead instructor of our ACF-Certified training program, which prepares formerly homeless and incarcerated men for gainful employment in the food service industry. We are grateful for Eric’s commitment to the men we serve, and are proud to offer our readers Eric’s original take on a Jamaican classic.

 

To learn more about Eric’s story, please follow the link below:

https://dishesbydoe.com/faces-of-food-service/

 

Ingredients:

1 ¾ pound all-purpose flour

1 ½ teaspoons ground turmeric

1 ½ teaspoons salt

1 ½ tablespoons baking powder

¾ pound salted butter, softened

3 tablespoons extra virgin olive oil

10 ounces onions

4 ounces garlic

3 ounces jalapeno peppers

1 ½ pounds ground chicken

8 ounces tomato

6oz thyme

½ bunch cilantro

1 tablespoon ground cumin

1 ½ teaspoon ground allspice

2 ¼ teaspoon salt

1 teaspoon ground black pepper

12 ounces chicken stock

3 eggs

 

Directions:

Combine the flour, turmeric, salt, and baking powder in a mixing bowl. Add butter, and mix using a wooden spoon. Add water, 2 tablespoons at a time, until dough forms. Wrap the dough, and refrigerate for one hour.

Heat olive oil in a sauté pan over medium high heat. Add onions, garlic, and jalapenos, and sauté until soft. Add chicken, tomatoes, thyme, cilantro, cumin, allspice, salt, and pepper. Cook until the chicken is lightly browned. Add stock and continue to cook for 20 minutes or until the liquid has evaporated. Remove from heat, and let cool.

Preheat an oven to 400 degrees. Remove dough from the refrigerator, and roll it out the dough on a floured surface. Cut the dough into 8 inch circles. Gather the scraps, reroll, and cut. Brush one side of the dough with an egg wash. Place two tablespoons of chicken in the middle of each dough circle. Fold the dough over the chicken so that the dry side and the egg-washed side meet and form a pattie. Crimp edges with a fork, and brush the top of each patty with egg wash. Bake patties in the preheated oven for 20 minutes or until they are golden brown. Remove from the oven, let cool, serve, and enjoy!

 

 

CHEF DANNY’S BAFOUTO

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This is a special recipe from our very own Chef Danny, who is both a graduate and long-time staff member of The Doe Fund. Over the year’s Danny has played many roles and helped in countless ways to empower the men in our Culinary Arts Program.

The Bafouto recipe below, a personal take on a hometown tradition, brings back many childhood memories for Danny, and we are grateful to have him share this recipe with us and all of our Dishes By Doe readers.

Danny’s Bafoutou will be one of the many unique and distinguished dishes served at our upcoming Dishes By Doe tasting event.

 

To learn more about Danny’s story, please follow the link below:

https://dishesbydoe.com/faces-of-food-service/

 

To purchase tickets to our Dishes By Doe tasting, please visit: http://dishesbydoe.doe.org/

 

Ingredients:

4 green plantains, halved or quartered

4 yellow plantains, halved or quartered

4 pounds chicken breast

6 bay leaves

2 onions, finely chopped)

16 ounces chicken stock

1 cup soy sauce

6 eggs

6 cups panko

 

Directions:

Bring a medium sauce pan to a boil, and add plantains. Let boil for 30 minutes, then set aside for later use. Season chicken with bay leaves, onions, chicken stock, and soy sauce. Add salt and pepper to taste. Cook chicken until tender. Mash cooked plantains in a bowl using a potato masher. While mashing, add juices from chicken to moisten the plantain being careful not to oversaturate. Chop chicken finely, and mix with mashed plantain. Scoop the mixture, using a one ounce scooper or by hand, and mold to your desired shape. Dip each molded scoop into an egg wash, and bread with panko. Once breaded, brown in heated oil for one minute on each side. Once browned, bake in oven for 10 minutes. Remove from oven, let cool, serve with a spicy tomato sauce, and enjoy!

 

 

 

Dishes By Doe Event!

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DishesByDoeEvent

We are pleased to announce The Doe Fund’s upcoming Dishes By Doe tasting event.
On the evening of June 17th, The Doe Fund’s very own Dishes By Doe catering team will present their mouth-watering and awe-inspiring creations to guests at James Beard House, a world-renowned New York City culinary institution.
The event will support our culinary training program and social enterprises, which help formerly homeless and incarcerated men achieve employment, housing, and permanent self-sufficiency.
In the past year alone, we’ve helped over 40 men learn foundational culinary skills and secure jobs in the food service industry, earning a living wage and becoming productive members of society.
These men, once trapped in the vicious cycles of homelessness and incarceration, are now loving fathers and husbands making a difference in their communities.
Our work is made possible through the generous support of individuals who share our commitment to the transformational power of honest work and good food.
Please consider joining us on June 17th in celebration of the men we serve and the individual potential we help them realize every day.
Event details and a link to purchase tickets are available at http://www.dishesbydoe.org
Thank you in advance for your support.