Graduate Success Story: Wesley Morrall

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At sixty-two years young, Wesley M. isn’t slowing down. He gives his all to every task in the kitchen and prides himself on always working at his highest level.

Since becoming Food Service Coordinator ,for the past three years, Wesley has played a key role in preparing three nutritious, carefully-prepared meals each day for men at The Doe Fund’s Bed-Stuy facility. “I love to create food that tastes good.”

Although he has received a broad culinary education at The Doe Fund, Wesley is especially proud of the baking skills he’s gained here—and his delicious cinnamon raisin danishes speak for themselves!

Yet the culinary arts program has offered Wesley much more than cooking skills; it has offered him the chance to reconnect with family. “Since I came to The Doe Fund I have been able to have a positive relationship with my kids and grandkids.”

Click link for the recipe below to make Wesley’s famous danishes at home!

https://dishesbydoe.com/2014/09/15/recipe-alert-cinnamon-danishes/

 

 

 

Angel’s Homemade Samoa Cookies

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Who doesn’t love Girl Scout Cookies? Angel decided to make his own style of the original Samoa Cookie and instruct one of our Culinary Vocational trainees through the process. We hope you enjoy this recipe as much as we did.

Ingredients:
Cookie Base
8 ounces butter
4 ounces sugar
1 egg yolk
1 teaspoon vanilla extract
10 ounces all purpose flour

Topping:
3 cups shredded coconut
15 ounces caramel
2 tablespoons milk
¼ teaspoon salt
8 ounces chocolate

Directions:
Cream butter and sugar with a pinch of salt until very light, about five minutes on medium speed. Beat in yolk and vanilla until smooth. Remove from mixer. Fold in sifted flour. Divide dough in half and roll evenly flat (about ¼ inch thick) between two pieces of parchment paper. Preheat oven to 350 degrees. Cut out dough with desired cookie cutter. Bake cookies in the preheated oven until slightly golden and soft, eight to ten minutes. Transfer cookies to a wire rack to cool completely. Bake shredded coconut for about five minutes, or until golden brown. Melt caramel bits on a double boiler until smooth, about two minutes. Stir coconut into caramel. Melt chocolate on a double boiler until smooth. Dip the top portion of each cookie into melted chocolate and place onto the wire rack. Press a spoonful of caramel coconut mixture on the top of each cookie, then drizzle chocolate over the top of each cookie. Enjoy!

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!

Pecan Pie

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The Doe Fund team has again, stolen the show. This past weekend we attended a Food Festival in Ridgewood at a local bar called The Footlight. We served delicious hot food and even entered in to their pie contest in which we won Second Place for our scrumptious Pecan Pie. This recipe comes from our Director of Food Services, Chef Gino Dalesandro and is the perfect pie for all occasions. We hope you enjoy it!

Ingredients:

Crust:
3 cups pastry flour
½ cup all purpose flour
¼ tablespoon salt
¼ cup cold water

Filling:
½ cup butter
2 cups sugar
½ teaspoon salt
2 cups maple syrup
2 cups corn syrup
6 eggs
6 egg yolks
½ tablespoon vanilla
1 ½ cups chopped pecans

Directions:

Combine the flour and shortening, and rub together with your hands until you form walnut sized nuggets. Dissolve the salt in water and add to the flour mixture. Mix only until the ingredients are combined; do not over mix or the crust will be mealy. Form the dough into a ball, wrap with plastic, and refrigerate for two (2) hours. Letting the dough rest like this helps make the crust more tender.

Roll the dough into a 12-inch circle. Fold in half, then lay over a 10-inch pie tin (folding the dough in half makes it easier to lift into the pit tin without breaking). With a knife, cut off excess dough around the edges. Place the pie tin in the refrigerator for 20 minutes, again letting the dough rest.

Preheat the oven to 350 degrees.

Melt the butter with the sugar and salt. Over low heat until the sugar is dissolved. Add the maple and corn syrup to the butter mixture and bring to a boil. Remove from the heat. In a mixing bowl, beat the whole eggs, yolk, and vanilla. Into the eggs, whisk 1 cup of the liquid at a time, until the temperature of the eggs becomes the same as that of the liquid. Continually whip the mixture to make sure the eggs do not curdle. Let the filling cool.

Remove the pie tin from the refrigerator and sprinkle the pecans evenly on the bottom of the pie shell. Pour the filling into the pie shell. Bake for one hour. Before removing the pie from the oven, shake to make sure it is firm. The filling should only move slightly when the pie is shaken. Cut serve and enjoy with family and friends!

Chef Kronna Williams

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Kronna Williams, left, preparing food with his team at a James Beard event. 

For a long time Kronna Williams believed that dreams were made for other people—not him. As a child, his reality was one of poverty and drugs. Of hardship and struggle. Of ultimately being placed in a group home because there was nowhere else for him to go.

By the age of 14 he was living on the streets of Harlem, selling drugs to survive and battling his own addiction. “The first time I was incarcerated I was just 15 years old,” says Kronna. He would end up spending nearly half his life behind bars. “Each time I was in prison I always thought I’d just go back to selling drugs when I got out. I didn’t think I had any other options.”

That all changed when he heard about The Doe Fund eight years ago. “It was a godsend,” Kronna says. “I knew I couldn’t continue down the same road. I knew I had to turn my life around. This was my chance. And I was determined to do it.”

It all started with the bucket. “Pushing the bucket was not just about cleaning up the streets, but more so about cleaning up my life,” says Kronna, who transitioned into the Ready, Willing & Able program seamlessly. “I always see people for who they are, not what they’ve done, and The Doe Fund does the same thing. So it was easy for me to meld here.”

It wasn’t long before Kronna began to realize that he did have options…that selling drugs wasn’t the only path before him. When it was time for him to select an occupational training track—hands-on learning that would prepare him for a stable career—the choice was clear: culinary arts. “Cooking is therapeutic to me,” he says. “I can remember watching my grandmother cook when I was very young. I was fascinated by the whole process…measuring ingredients, putting different flavors together. I love it. It’s a way to express myself and give back.”

Today, 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—a position he’s held for the last three years. “The Doe Fund didn’t just help me find a job, they helped me find a career that I love. They helped me find confidence in myself and my abilities.”

He’s also found big dreams that once seemed meant for anyone but him. “One day I want to own my own business…a catering company, cooking school and restaurant all in one. I’m laying the ground work now, learning about the business end of culinary arts and saving money. Working at The Doe Fund is helping me toward that goal. If there’s one thing I’ve learned from being here it’s that dreams can come true.”

Another Winning Recipe from The Harlem Harvest Bake-Off

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The Doe Fund team stole the show at this month’s Harlem Harvest Festival and prepared this Carrot Cake recipe to judges and audience members. It won first place alongside our brownie recipe!

Ingredients:
1½lbs Cake Flour
2tbsp Baking Powder
1tbsp Baking Soda
1tbsp Salt
2tbsp Cinnamon
12 Eggs
1¼lbsGranulated Sugar
1½lbs Dark Brown Sugar
3¾cup Canola Oil
2tbsp Vanilla Extract
3lbs Carrots (shredded)
1lb Pecan (chopped)
1lb. Coconut (shredded)

Directions:
Beat eggs and sugar until it becomes thick and foamy. Fold in the rest of your ingredients. Mix until everything is thoroughly blended. Place in a sprayed sheet pan dusted with sugar. Bake at 325 degrees for 50 minutes. Cool, cut and enjoy!

Winning Recipe from The Harlem Harvest Bake-Off

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Congratulations to our culinary team, and especially Angel Lopez, for their blue ribbon at this year’s Harlem Harvest Festival! The Doe Fund team stole the show and prepared this Peanut Butter Brownie recipe to judges and audience members. And a special thanks to sponsors Whole Foods and Power 105.1!

Ingredients:
1lb Whole Eggs
12oz Peanut Butter
12oz Semi-Sweet Chocolate (melted)
1lb Butter (melted)
2lbs Sugar
12oz All Purpose Flour
1lb Roasted Peanuts (chopped)

Directions:
In a stainless steel bowl add eggs, peanut butter and, sugar. Heat over double boiler until mixture reaches 103° F. Place in bowl, attached to mixing machine. Whip until egg, sugar mixture becomes thick and pale in color. Once you have the right consistency, add your melted chocolate and butter. Blend slowly until all is absorbed. Fold in flour. Spread on greased sheet pan to ½ inch thick. Top with chopped roasted peanuts. Bake at 325° F for 30 minutes. Let cool and cut 24 squares.