Delicious Dishes for the Stir-crazy

(bright upbeat music) - Hello everyone and welcome to our annual R.B. Stewart Society Event for 2020. My name is Marcus Knotts and I’m the head of the office of planned giving in what you will soon come to know as the Purdue for Life Foundation. To kick things off, I just wanna tell you the one most important thing that you’re going to hear all evening, and that is “thank you”. Thank you for your continued support of our great university, and for making Purdue a part of your legacy. Now, I think you’ll all agree with me when I say it’s been a really weird year.

02:45 - This past spring, which feels like years ago, we had no idea that we would be having this event virtually. It’s certainly not what we hoped for because we love spending time with you, and seeing your smiling faces. But in true Boilermaker spirit, we didn’t stand around clutching our pearls, wondering what we were going to do. We found a solution. Boilermakers always find a way. So because of an unexpected curve ball, it turns out that for the first time ever, the R.B. Stewart Society Event is literally the closest it has ever been to your own front door.

03:19 - This means we get to spend a little time with all of our fellow society members, wherever you are in the world, all at the same time. And for most of you, you can attend while wearing your pajamas and we’d never know. If this is your first event, welcome. And for our veteran attendees, I’m glad you could make it again. Well, so much has changed this year. There are a few things that always stay the same. And one of the most important has been your constant faithful generosity to Purdue.

03:51 - Many of you have contributed to the Protect Purdue Initiative. This initiative has helped us keep our doors open and more importantly kept our home safe. Thousands of new Boilermakers made it to campus this year, more than ever before, even in the middle of a pandemic. And that’s because of your generosity and the Boilermaker commitment to our ever expanding family. So again, I thank you for making that possible.

04:19 - If you’re like most Boilermakers, it’s been a little harder to get outside to find something to do. And you may have picked up a new hobby, or tried out something new this past year. I, for instance, well, I grew a beard. It’s not the most impressive change and I’m pretty sure my wife, Jackie would have preferred that I’d tried just about anything else, (indistinct). But I think we all wanted to find something new as we went a little stir-crazy. Now some of you have decided to try out your hand at some more complicated recipes, or just spending more time in the kitchen in general.

04:55 - I think you folks will be happiest with tonight’s program. We’ve got something cooked up for you that will not disappoint. But before we get there, I want to introduce you to someone special. Many of our over 3,200 R.B. Stewart Society members have designated their plan gifts to student support. I’d like to introduce you to one of our outstanding scholarship recipients, Callie Main.

05:18 - Callie is a first year student and the recipient of three scholarships, including the Presidential Scholarship. And now through the magic of the internet, I’d like to send you over to the Dora Auditorium so that Callie could tell you a little about herself, and kick things off properly. Take it away, Callie. - Welcome to the Dora Auditorium here in Marriott Hall. I’d like to thank Dr. Rich Ghiselli head of the School of Hospitality and Tourism Management for hosting the R.B. Stewart Society virtual event here in the large demonstration classroom.

05:58 - I am Callie Main, a first year student, studying Hospitality and Tourism Management with a minor in Event and Meeting Management from Batesville, Indiana. I’m an Air Force ROTC member, and a volunteer with the Oral English Proficiency Program. I am proud to be the recipient of three scholarships, including the Presidential Scholarship. On behalf of myself and other students who receive scholarship support, I’d like to say thank you to the donors who have supported my education. I can not thank you enough for believing in me and fostering my learning throughout the many pathways here at Purdue University.

06:38 - We are joined today by students from the Hospitality and Tourism Management learning community. Learning communities at Purdue provide bonus course materials related to particular fields of study, while giving students the opportunities to develop networking, peer relationships, and be mentored by faculty members. Over 3,000 first year students, and 1000 returning students participate in a variety of learning communities every year. Adhering to the Product Purdue Pledge has meant fewer campus events for the Hospitality and Tourism Management learning community students to observe. We are pleased to have them with us to view the R.B.

Stewart Society Event 07:18 - from set-up to tear down. Welcome students. Now let’s get to those delicious dishes. I am pleased to introduce Dawn Sieber, a clinical professional instructor in the School of Hospitality and Tourism Management. Chef Dawn joined Purdue School of Hospitality and Tourism Management in December of 2018. She has enjoyed a long and acclaimed career as a food and beverage executive and educator. Chef Dawn holds degrees from the University of Miami, Baltimore’s International Culinary Arts Institute, and Argosy University.

07:52 - Known for her menu in development and culinary skills, we are eager to watch and learn from Chef Dawn as she shares delicious dishes for the stir-crazy. (footsteps approaching) - Hello everyone. My name is Dawn Sieber. I am here to make a wonderful autumnal meal for you, and I’m really looking forward to it. I have a wonderful salad planned for you today. I like to think of seasonal autumnal ingredients and kale is one of my favorites. You can do so many things with it.

08:24 - I’m gonna make a rubbed kale salad with roasted butternut squash, feta, cranberries, pickled onions, and pepitas, which are pumpkin seeds. They’re lightly toasted. The nice thing is you can buy a lot of this stuff ready to go at the store, but if you wanna do it at home, all you have to do is get a butternut squash, cut it in half, peel it. And then I have what’s known as planks here, and in the food world we’ll make them so that we can dice them… A nice medium dice just like so. And then you line them up, their little match sticks on your cutting board. Don’t try to do too many at the same time is what I like to teach our students. Do what you can manage.

09:09 - And you’re gonna dice up your squash like so. Put it on a sheet pan. You can pan spray it, or you can use canola oil. And you’re gonna roast that in the oven for about 20 minutes, 350 degrees until it is… We are to season that up. Just tender golden brown, little bit of oil, pass it around with your fingers, pop this in the oven, and it will be cooked, and it’ll look golden brown and lovely and toasty, just like you see on my sheet pan here, when it comes out of the oven. So that’s your roasted butternut squash. For your pickled onions, you’re gonna take a red onion, and you’re gonna peel it and cut it in half.

10:01 - Take your peel off, and then you can cut it any way you want. But I like to do a quick julienne. And mine’s a little non-traditional, but it makes for an more even cut. So what I do is I take my onion, got the flat side down, cut it in quarters. I actually peel a few sections out like so, so that you’ve got parts of your onion, and then you turn it and hold it with your fingers in a little clog grip, and go nice and gentle. Get some nice quarter inch julienne. And they look just beautiful. So you can cut up… One onion we’ll keep in your refrigerator for a couple of months in this lovely, quick, hot pickle that I am making.

10:54 - I have some red wine vinegar, equal parts, and water. I’m gonna add a few tablespoons of sugar to this. It’s gonna come to a simmer. Then I’m gonna use some commercial pickling spice. You could use cardamom, mustard seed, any kind of your favorite ingredients for pickling. I’m gonna put a tablespoon or two of that into my pickling liquid. And then I’m either gonna add my onions to this and let it remain off the heat. Or I’m gonna add this to my onions like I did here. So I have pickled onions that have pickled… This is about 24 hours. And they look beautiful, and pink, and robust. So it’s equal parts red wine vinegar, water, pickling spice, and sugar.

11:48 - And so you can just drop that in and turn it off, and your pickles will pickle away for 24 hours is always nice, but you could use these right away. So now I’m gonna make a quick vinegarette. The vinegarette in France is made typically with a little bit of mustard, which is your emulsifier, which I have two types of mustard here. You can use any mustard. I have some Dijon. I’m gonna put about a teaspoon. Then I also have some Pommery Green Mustard. You can find that most grocery stores if you wanna try this, it really tastes good. I’m gonna add a little bit of water. That’s about a tablespoon of water.

12:34 - So we’ve got our base for our vinegarette. I’m gonna add a little bit of red wine vinegar. And to that, I’m gonna add oil. (whisk screeching) Slowly in the beginning, whisking faster and faster as I go along. This amount will hold about four ounces of vinegar. If it starts to break or looks funny, you can add a little water, you can add a little vinegar. And this will be a stable motion, lovely vinegarette. Just keep whisking. Got four ounces of oil. Then you’re gonna season that up, and put a little pinch of sugar, little pinch of salt. I got my little two finger pinch going on there, and I have a two finger pinch of black brown pepper. (whisk screeching) And that vinegarette is all ready to go on the salad. The next thing I’m gonna do is prepare my kale.

13:45 - So my kale has been washed and it has been pulled off of the stock. It’s pretty easy to do after you wash it really well and drain it. You just pull. Now at this point, you can tear small or you can take it and you can actually just chop it up on your board. I’m gonna tear it ‘cause I like the rustic look. And I’m gonna do enough of this for a couple of salads, and I’m gonna do something called rubbing it. We aren’t cooking it. We aren’t serving it. You could mix this with other lettuce.

14:27 - If you don’t care for kale and it’s too strong, you could do just a little bit of this, and then some regular lettuce. So I have enough for two salads. So to this, you wanna put a little bit of oil just to coat the leaves. And then you wanna take some kosher salt ‘cause it helps break it up. Just a little pinch of pepper. So we’re seasoned. And get your hands in there and just mash it all up and have fun. So you’re giving it a nice massage. This softens the kale, and it also improves the flavor, when you break up the cellular structure like this.

15:16 - It’ll start to shrink in your bowl, and then it’ll start to feel delicate. You have any big pieces you don’t like, you can break them up at this point. Keep rubbing. This takes 30 to 45 seconds, and then I’m going to make a salad. So the first thing you wanna do is take that vinegarette that you made and put a little bit of it on your greens. You want enough to coat the greens and you can put a little more if you want. And you can toss that very lightly now.

16:06 - You can season it a little bit more if you wish. If you think you didn’t have enough salt, but I do. And then you’re gonna put a nice mound in a bowl. You could serve this family style. You could serve little individual portions, and you don’t need a lot of kale. On top of that, I’m gonna put some of these beautiful pickled onions. And they are just so tasty, they add a really nice contrast with texture and a little acid bite there. Some people really like ‘em. And then I’ve got a sweet holiday cranberries are good for you. Lots of antioxidants. Need a salty component for this. So we’re gonna add some feta cheese. Some people might like blue cheese or GO Cheese. This gives it a little pop in terms of the look, it looks delicious. Just sprinkle well in those feta cubes right around the outside of the salad.

17:12 - And the last thing I’m gonna do is put a little bit of these toasted pepita seeds, little pumpkin seeds, right on top with some butternut squash. Don’t let me forget that. There’s a lot of ingredients, but when you eat this, you’re gonna have sweet tart, acidic, crunchy, and everything you could imagine. And without the cheese, this would also be a wonderful vegan dish. (utensils clatter) And here is my rubs kale salad with feta, butternut squash, pickled onions, toasted pepitas, and cranberries. (bright upbeat music) We have a wonderful turkey dish planned with turkey tenderloins.

18:19 - I like to use meat that is not necessarily a well-known cut. So I have turkey tenderloins today. I have ground turkey and I also have turkey necks. And we’re gonna use all three parts in what I call an inside out turkey tenderloin. So we’re gonna put this stuffing on the outside of the turkey. I’m gonna start off by searing a couple of turkey tenderloins.

18:47 - When you get them, it’s about a pound size package, and all you have to do is season them up a little bit with salt and pepper, and get your pan medium hot, so that you can sear them light and golden brown. And I have one here that I’ve already pre seared so that you can see the color right here. So you wanna get your large saute pan hot. Sometimes it’s two or possibly three turkey tenderloins in a package or even four. I had four in a package that I tested this recipe with. And all you need to do is get your pan hot. If you’re not sure how hot you can look for a little bit of… The oil will look kind of like the water when the wave comes into the beach, you’ll see a little bit of a wave or a ripple. You can also take some water and just put a little bit to see if it sizzles and pops. What you don’t wanna see is you don’t wanna see a lot of smoke.

19:59 - I’ve coded the bottom of the pan with a little bit of any kind of oil, canola oil, corn oil, soybean oil, any of that will work. And I’m gonna take my two turkey tenderloins when my pan is hot, and I’m going to sear them. You should hear a sizzle, which I do. I’m gonna get them nice and hot. The next step is to take turkey necks, which I’ve already taken the liberty of roasting. They don’t look very pretty, but boy, do they taste good, and they make a great stock.

20:44 - So I’m gonna put these turkey necks into a sauce pan. (pan clatters) They were roasted in the oven at 350 for about 45 minutes. To the turkey necks, I’m gonna add some mirepoix. We have carrots, celery, onions, and leeks, which are golden brown, lightly oiled and roasted in the oven. And I’m gonna put that mirepoix with those roasted turkey necks into a sauce pan and cover it with water.

21:28 - This will become the sauce that you will garnish your dish with. So I use all the bits and pieces with… (oil sizzling continues) And you’re just gonna cover that with water, and turn it on a simmer and simmer for about two hours. That was one pound of turkey necks. I’m gonna turn my turkey tenderloins over, getting nice and brown. And the nice part about all of this meat is that you don’t need to do any pre preparation. You can buy the package and it’s ready to go.

22:31 - After the stock gets going, you wanna bring it to a simmer and you wanna let it go for about two hours. And we have seared turkey tenderloins, the next step is to make the stuffing. (oil sizzling continues) So for the stuffing, you can use any herbs that you want. So I have some really nice fresh thyme, I’m gonna mince up. And I also have some beautiful fresh sage leaves that I’m gonna use in this stuffing, as well as lightly fried as a garnish. You don’t need that chop too fine. Just enough.

23:30 - You can smell the wonderful aroma of the thyme and the sage together. My turkey tenderloins are done. I’m gonna turn my pan off, and I’m gonna set them to the side. And I wanna point out that this nice stuff in the pan is called fond and it’s delicious in your gravy, but you do wanna get rid of that extra grease first, and then put a little water in there, deglaze your pan, and I’ll add that to my turkey stock. So for my next step, I’m gonna make this incredible turkey stuffing, that’s gonna go on the outside of our turkey tenderloins. We have ground turkey, it’s about a pound.

24:20 - And you can cut this recipe in half quite easily. And we’re gonna take that turkey and we’re going to process it. If you didn’t have a food processor, you could also just mix this in a bowl like stuffing… When you make stuffing. So you’re gonna process it, just the tiniest bit. To that you’re gonna add about two eggs. One… And you might wanna crack it into a separate bowl. So that you make sure you don’t have any egg shell in your stuffing. We’re gonna season that up with some kosher salt and pepper. And then I’m gonna turn the food processor on and process it a little bit again. At this point, I’m gonna add some heavy cream, (food processor buzzing) a few ounces. And I’m gonna stop it. And I’m gonna go ahead and add my fresh herbs. Right in there.

25:48 - You could add poultry seasoning that was dry instead of fresh herbs if you didn’t have it. And you could also add just dried sage, and I’m gonna turn that on one more time, and I’m gonna stop it. I also have some more mirepoix. So this is lightly diced, and lightly sweated over low heat. It can be any combination of leeks, carrots, onions, and celery. It’s the same that goes into the stock. So, you’ll have similar items with a lot of flavor.

26:33 - And I’m gonna put this chilled mirepoix that I’ve already cooked a little bit in some oil, and I’m gonna fold that in, maybe into a bowl, it’s more comfortable. So I’m gonna take this off. Scrape that out. And I’m gonna put this stuffing with some breadcrumbs and the mirepoix right in here. So you could shop up your bread if you didn’t have a food processor in small bits. That’s about two ounces. And you can take this mirepoix and just fold it in. I’ve got about a good cup, maybe a cup and a half of cooked mirepoix to which I’m going to lightly fold.

27:31 - And you can add a little bit of cream if it’s not loose enough. But you want it to hold up. You want it to be light. I’m gonna put a little bit more cream. You can also use stock, if you don’t want to use heavy cream. The turkey stock that we’re making on the stove will work fine instead of heavy cream. It just won’t have the same richness. Don’t use too much, a little bit of… ‘cause it’s more watery, a little goes a long way. So that’s all done. Now I’m gonna set up my station so that I can show you how to roll the turkey tenderloin. You’re gonna need plastic wrap. Mine’s really big.

28:38 - At home, yours might not be this large in terms of length, but you can use it lengthwise, you’ll see what I’m about to do. You wanna put it down on a clean surface. And you need pretty big piece. If yours is not this wide, you can do two pieces. So for instance, you could take another piece, and you could just put it like that. We’re literally gonna make a roll with this turkey that looks like a sushi roll. So I’m gonna take my turkey tenderloin and my stuffing, and I’m gonna take about a quarter of this and I’m gonna put it close to me on this third, and about as long as that turkey.

29:32 - So I have plenty of stuffing to make sure it’ll go all the way around. I’d say that’s about a quarter of it, maybe a third, and I have three turkey tenderloins. So this will work out well. If you want, you can season a little bit more at this point. And then we’re gonna roll it. It’s a little tricky at first, but I’m sure you can do it. You’re gonna take the bottom of your plastic and just slowly lift the whole turkey with the stuffing over one time.

30:09 - Take your fingers gently pat it, take ‘em on the end, pat that stuffing in. And then take it and roll it. Roll it, roll it. But you wanna keep it snug. So I’m not using my fingers very hard, but I’m making sure it’s pretty snug, and I’m rolling that all the way. Then I’m going to twist it tight by holding and pinching on the ends and rolling. So now I have a pretty firm roll. I’m gonna tie off the ends, and I’m gonna do it one or two more times to make sure that I have plenty of plastic because we are gonna poach this inside out stuffed turkey tenderloin. So I’m gonna cut off the ends with a paring knife or scissors, and then I’m going to… We may not need to.

31:04 - Get some more plastic wrap, and I’m gonna do the same thing. Put your roll on the end, bring the plastic up and over and snugly wrap that all up. I don’t want any water, in my simmering pot of water to get into this roll. In the food world this would be called maybe a ballotine. Typically a ballotine is something that’s stuffed, like a turducken… I think it’s Christmas time. So you can cut the ends off with a pairing knife, like that. And you can roll it a third time if you wish. Probably not a bad idea. So again, take the end over with your fingers. Squeeze it from the end. Give it a tight little roll pinching it on both ends while it’s rolling between your fingertips. Tie it off. The last time go ahead and leave the plastic on the knots so you can pick it up out of the pan when you check it.

32:20 - I’m going to put this in a simmering pot of water. You need a pot that’s just big enough. And I have one on the stove ready to go. So I’m going to take it over here and I’m gonna pop it into the just simmering water. Now, in order to keep it from rising, you’ll want a clean kitchen towel, which you can just poke in the water and lay on top of your rolls. So you might have more than one roll, and you’re gonna let it simmer for 40 to 50 minutes. I’m gonna take its temperature and I’m gonna look for 165 internal temperature.

33:05 - I may have to rewrap it in plastic and then cook it more. You wanna make sure you hit that 165 internal temperature for poultry. Now, I’m gonna show you how to make this sauce. So you wanna deglaze the pan, which means put some liquid in it, wine. Wine’s great. Water’s even better. Turn it on. (water pouring) And I’m gonna put this into my stock. So I’m gonna let that get all that goodness up. You can take a spatula, and get all that goodness off the bottom of your pan and put that into your turkey stock. So I’m gonna pour away from myself and add that. So now, I have the finished turkey stock, which I wanna show you. And it is right here and it looks really, really good. It’s nice and brown.

34:49 - I’m gonna put it in a clear container so you can see it. And I’m gonna take about… You’ll get about two quarts. I’m gonna reduce this. And then I am going to… And reduce means, put it in a pan, and cook it down usually by at least half. So I’m gonna go ahead and put this in the pan and let it simmer, and then I’m gonna thicken it up. Now, you can think of this with anything that you’d like, you can thicken it with cornstarch and water. I have a little bit of arrowroot and water called a slurry, or you can use something called roux, which is flour and butter.

35:33 - So you’re gonna take some cold water and it to your corn starch or arrow root. (water pouring) And just stir that up. And when that comes to a boil, I’m gonna whisk it in. So Imma let that come to a simmer and then I’m gonna whisk that in. So for this plate, I wanna show you what the finished roll looks like when it comes out. It’s a beautiful cooked role. I did something called “let it rest”. So it sat for 15 to 20 minutes.

36:42 - 30 is fine so that you can cut it and it stays in one piece. So sometimes I’ll take the end off and my puppies get to eat really, really good. You can cut this thick. You can cut it several cuts. For this recipe, I’m gonna get two cuts. Each is gonna be a portion. So one makes two portions and you can cut it just like that. And then, when you pick it up, you’ve got these beautiful turkey tenderloins that are so moist and amazing, with turkey right in the middle. So today I chose some potatoes, roasted in the oven, because right now in season, we have all kinds of beautiful root vegetables and some glazed carrots.

37:48 - These were glazed in a little bit of sugar water with butter and (indistinct), and salt and pepper. We serve these in the John Purdue Room, just the way you see them now. And I’m going to put two of… And you can warm these up on a sheet pan, or you can warm them up… Leave them in plastic and warm them up as a roll in you’re simmering water, or you can serve them hot, which is what I’m gonna do for the rest of you today. Right out of that. And so I have this. And I have some beautiful fried sage leaves.

38:27 - So I took some of my sage leaves and I cold fried them. All I did was take some oil, get it really hot, started with cold with herbs in it, pick your sage leaves, and then you can take them right out of the oil and salt and pepper them. Put them on a paper towel like that. So I’m getting ready to put my slurry into my stock. So this slurry a little goes a long way when it’s cornstarch or arrowroot. I have about an ounce and a half or two ounces of water.

39:06 - And I have about an ounce by weight or two tablespoons of arrow root. And once my simmer happens and my stock tastes really good, I’m gonna whisk that in, and let it thicken up. (whisk screeching continues) You wanna cook it for a little bit. The really nice thing about arrow root is that there’s no butter. It’s heat stable, so your sauce will hold and it will look very glossy and beautiful. So I feel like I need a little bit more arrow root. And you can add some fresh herbs to your sauce. Little bit of what’s in it, on it, is what I like to say. And you’ll of course wanna season your sauce, and you can choose how much salt and pepper you use. If your stock is highly reduced, you may not need any salt at all.

40:29 - I’m gonna drop some fresh herbs in there, stir it up a little bit more, season it with some salt and pepper. “How much salt?” They always ask me that question. I like to say, for that’s about little less than a quart couple of cups, three finger pinch of kosher salt. This was iodized, I’d use half that much. So I’m gonna put a three finger pinch of salt ‘cause it’s half the amount of sodium that iodized salt has. Most of us who cook for a living prefer iodized salt ‘cause it’s easy to pick up and judge how much you’re putting on the food.

41:09 - I also think it has a different flavor profile. And that looks beautiful. So, I’m gonna grab a spoon, and I am going to put some of this sauce in my fried sage on my final plate. So you can see it’s nice and glossy, beautiful, smells great. Nice and shiny. Really pretty, really shows off that turkey tenderloin with a stuffing. And you can just pour, that’s about two ounces. And I’m gonna garnish it with some of this fried sage. And there you are. (bright upbeat music) So we have an incredible dessert plan for you today. I like to think of panna cotta as the creamiest and best gelatinized dessert I’ve ever had. It is fabulous. And it is really underrated. Panna cotta is traditionally from Italy and made with heavy cream. I choose to make mine healthier with buttermilk and Greek yogurt.

42:38 - Little bit of heavy cream if you want, but you can actually substitute just buttermilk and Greek yogurt or regular yogurt for this recipe. So I’m gonna take the Greek yogurt and it is a cup. And I’m gonna take the buttermilk. Mix that in. Just stir that up. This is so easy to make. (whisk screeching continues) Get it nice and smooth. To this you can add your sugar. If you wanted to, you could also use agave nectar, or you can use maple syrup. So, any sweetener will do. Maple syrup is great because it has maple on it.

43:39 - So put a little in and I think I’ll add half the sugar. That’s granulated sugar, make that taste delicious. And you could put a pinch of salt just to balance your dessert. In a small sauce pan I’m gonna put two ounces of cold water. You can also do this in a microwaveable container, like a measuring cup. But I’m just gonna use a sauce pan. I’m gonna put some cold water and I’m gonna sprinkle two packages of gelatin over that and let it what we call bloom. And then I’m gonna heat it up a little bit and fold some cream in, and then we’re gonna do what we call temper, which means putting the cold into the hot, then the hot into the cold. This way, your gelatin doesn’t create strands and distributes evenly in your panna cotta. So now I’m ready to heat that up ever so slightly. I’m adding cream to it. So I’m just gonna take my whisk, stir that up. This is on low heat.

44:45 - And if I did it in the microwave, I would do it for 10 seconds, then 10 seconds until it’s clear and bubbly. As soon as that happens and your gelatin is dissolved in your two ounces of water, you can add your heavy cream or a little bit more water. If you don’t want to put heavy cream, you could use buttermilk. This little bit of heavy cream that’s in here gives it a nice smooth flavor, and makes it taste a little bit richer. So you warm that up ever so slightly. Make sure your gelatin is completely dissolved in this mixture.

45:34 - And then we’re going to temper this cold into this hot, and we’re gonna put it into our containers and chill it. Takes about an hour, hour and a half to chill. So for tempering, you can use anything to transfer it if you want, you could just scoop it up in the cup that you used or a measuring cup. And you’re gonna put some of that cold into your hot, stir it all up. Maybe a little bit more. And then you’re gonna put your warm gelatin that is not too cold back in to your bowl and mix quickly.

46:29 - And that is ready to be put into a container or a cup. So you can put it in a small ramekin, which you can then (indistinct). If you wanna leave it in the cup, you can leave it in a beautiful glass or a wine glass. And I think I have a nice wine glass somewhere. Just not sure. Or you can pour this into a little pitcher with a spout. And you can easily transfer it to a beautiful glass and chill your glass. And that’s about four ounces either way. The next thing I’m gonna do is make the pumpkin topping, which is a sweet maple, and pumpkin topping, and it gets some toasted pecans on top. This is really easy to do and adds some nutrition to this very creamy dish. It also adds a nice textural component with the pecans. So we’re gonna take a commercial can of pumpkin and you’re gonna put it into a pan. And then you’re gonna take maple syrup…

48:05 - This makes a lot, so you could use this again. It will keep in the refrigerator for a couple of weeks, ‘cause it’s so sweet. This is about four ounces, or you can cut that recipe in half. Then you have a half can of pumpkin. And then you cook this, and you can put a pinch of salt just to counterbalance that sweetness, over medium heat, stirring constantly or often for about 15 minutes. You can just do that on low heat while you’re doing something else.

48:44 - When that’s finished, we’re gonna garnish our panna cotta with some toasted pecans. For these pecans, all I did was mixed some pecans on a sheet pan with a little bit of the same maple syrup, little bit of granulated sugar. And I toasted them all up and put a pinch of salt on there, makes them taste extra goods, sweet and salty. And you can toast those so they come out toasted just like this. They’ll candy a little bit, and you can use a spatula to get them off your sheet pan.

49:40 - So, I’ll pop those in the oven, stir my pumpkin mixture, let it come to room temperature. And then I will set up my panna cotta. So now I’m going to garnish my panna cotta. It’s been chilled for least an hour till that gelatin sets up. And then you can take a spoon of this maple pumpkin mixture at room temperature, it contrasts with a chilled panna cotta beautifully. You can take a little bit more maple syrup pour it on top, and then you can take a few of these pecans for a crunchy factor, right on top. And there you go.

50:48 - (bright upbeat music) - Thank you, Chef Dawn, Callie, the students from the Hospitality and Tourism Management learning community, and to all of you for joining us this evening. I hope you all learned something new and I can’t wait until the next time we can all be together again. Take care, be safe, and Boiler up. (Hail Purdue! instrumental) .