SPECIAL EDITION
Hello Everyone!
We have a new editor for our newsletter! Along with the news from CCPKUAD about issues that are of concern to all of us, we will be featuring the "Ask the Chef" corner. This is your opportunity to email questions all about food and its preparation. Please be sure to check our calendar frequently as we will be posting upcoming events soon.
February Candy Crush
As all our readers know St. Valentines Day is this month, and along with that comes the simple craving for something made of the sweet, creamy, goodness known as chocolate. Everyone can agree that “Chocolate for Valentines Day” is as expected as “Candy Canes are for Christmas”. This can be quite vexing at times if you are on a medically restricted diet since you want not only to be able to enjoy what everyone else is, but also to blend in and look “normal” around peers and/or friends. This can be worrisome for parents because children get chocolates from other classmates when exchanging Valentines in class.
In elementary school when it comes to Valentines it is either paper or some type of candy. The candy was usually chocolate back when I was in elementary school, but then again what child doesn’t like chocolate ?? Well, this month is all about the sweet and the creamy with a reasonable protein count that is fun to make. It can be a whole family project with laughing and tasting for all, but be warned it’s no fun if you don’t get your hands a little messy. I can almost guarantee that you’re going to get messy with this one, but this candy is so easy and so much fun to make!
What you'll need......
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- Wilton candy molds (This can be found in any arts and crafts store that has a cake decorating section)
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- Food coloring (I use a lot of Wilton, but your local grocery store’s work just as well)
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- A double boiler (If you don’t have one a glass or metal bowl over a boiling pot of water will work since it holds heat. It will get hot so please use a heat resistant mat or glove)
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- A heat resistant spatula
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- Applied Nutrition Energy Option White Chocolate or Chocolate. (Or you can try the Wilton Candy Melts. If you get the colors then you don’t need the dye, but if you dye the candy you have better control of the color. Nutrition facts can be found at http://www.myfitnesspal.com/nutrition-facts-calories/wilton )
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- A few pairs of washed hands. (Think clean!)
Once you have all items then you are free to start on this fun little project.
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Bring a medium size saucepan filled halfway with water to a boil
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Put chocolate into a heat resistant bowl a little larger than the pan.
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Place the bowl on top of saucepan and stir until the chocolate is a creamy consistency.
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Remove bowl from the pan (leave stove on with pan of water)
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Add food coloring (optional)
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Slowly pour mixture into molds. If mixture starts to harden, return to pan to soften.
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After molds have been filled, gently tap mold tray to free air bubbles.
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Refrigerate overnight
After they are hardened carefully pop them out of the tray and put them in a container or individually wrap them. The individually wrapped ones are absolutely ideal for kids that have to share something with a large group of classmates. For those that are a little more creative I would suggest maybe layering in different colors, but for that it would take a little extra time since you must let the first color harden. It may take a little bit of time, but the end product is something wonderful because it is so pretty.
Happy Valentines Day!
From Chef Samantha Meyers, I wish you the best sweet treats and safe cooking
All about Samantha......:
Hello all and welcome to the new feature of the monthly newsletter that you have all come to know and love. I am currently 21 years old and in college looking to finish my degree in Culinary Arts to be transferred to Cal State Los Angeles for Nutrition. I studied Culinary Arts at Los Angeles Trade Technical Community College. This college has the oldest Culinary Arts program in the country and is one of the top 5 American Culinary Federation certified schools.
In 2008 I was awarded the Chef Boyardee scholarship for embodying what commercial culinary arts meant to him. Chef Boyardee was an actual person that had been orphaned at an early age, and later on remembered how much he had hated the orphanage food. This was the inspiration for all the Chef Boyardee products that we know now. It was food that was easy to warm and serve and fairly inexpensive. Later that same year I received an accommodation from the American Culinary Federation President for a soup that I had produced in lab that day. It had turned out the President had enjoyed the fish chowder and the chef instructor went on to say that the student who had made it was unable to taste it. I remember the next day
in lecture when the chef instructor asked who had made the soup. All fingers pointed to me and he asked to see me after class. I had to admit I was quite worried that I had made someone sick, but to my surprise it was nothing of that nature.
In 2009 I finished my Culinary Arts major classes with a Servsafe and certification equivalent to that of Soux Chef. Since I am now in between classes I am currently freelancing! I work with catering companies for weddings and parties, and even do a little of my own as "S.Avery Catering". S. Avery Catering has done breakfast occasions that were on site for a national insurance firm providing food to very small groups as well as large informal gatherings like company picnics.
Well, now you know a little about me, so let the questions begin… I look forward to everything and anything you can throw at me. You can reach me at: to leave your questions. If they are not answered in the newsletter I will send you a personal email to answer back.
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From my kitchen to yours I wish you safe cooking and happy eating!
Chef Samantha Meyers, I wish you the best sweet treats and safe cooking!!!
Happy Valentines Month
Kathryn Moseley
President
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California Coalition for PKU and Allied Disorders