Paul Smith's College



“Pickling in Dessert Products” By: Kayla King CUL 4624/27/2018Table of ContentsCover Page ………………………………………………………... Page 1Research Paper ……………………………………………………. Page 3-18Citations …………………………………………………………... Page 19Menu ……………………………………………………………… Page 20Recipes ……………………………………………………………. Page 21-31Order Sheets ………………………………………………………. Page 32Coasting …………………………………………………………... Page 33-35Production Sheet ……………………………………………….…. Page 36-37Self-analysis ………………………………………………………. Page 38INTRODUCTIONThere was a time, years ago when people could not just go to a Walmart to get food but had to hunt or find food to survive and provide for their families with limited resources. Unlike fast food chains today, dinner time was crucial for family and women took most of the day to prepare for dinner. There was no such thing as wasting food or making different meals at dinner because someone did not like something. Women would make dinner, and that was what one got; there was no room to be a picky eater. With the different seasons and the time, it took to travel, it was more difficult at certain periods than others. This period was the time when people came across pickling and canning food. With the right ingredients and techniques, pickling is something people could use right away or at a later time. HISTORY The word “pickle” comes from the Dutch “pekel” or northern German “pókel”, meaning “salt” or “brine” (Avey, 2014). Cucumbers were brought from their native India’s also known as American Indians or Native Americans depending where they came from, and they helped begin a tradition of pickling in the Tigris Valley. Salt or brine is what preserves the food for a later time so our ancestors could do this when the weather was nice, and it could get them through the colder times. The preserving of food has a huge impact on the world back then and even now. Without the preserving of food, it would have been more difficult for people to travel and discover new lands. “The gradual discovery of the preserving powers of hot and cold, salts, sugar and spices, vinegars and alcohols, and later airtight seals and containers, slowly transformed the way people ate and influenced their developing cultures and lifestyles” (Shephard pg. 17&18). During times of war, self-sufficient communities did their best and were always looking for a way of keeping food longer and making it last. By using what they could get and find they were able, over time, to keep food longer and it was said by the people of the communities they had no scientific way of explaining how or why something worked; it just did. Food preserving did not just preserve food, it also kept the food safe for eating, it also changed the way it tasted, and it changed the way people looked at it if they were not used to it. After that, different techniques around the world led to many different national cuisines. In the book Pickled, Potted, and Canned by Sue Shephard, communities worked on a variety of ways to make food last longer, including drying, salting, smoking, and fermenting. Each community had their techniques based on their climate, food supply, and particular needs and culture. Preserving methods gave a new twist on the old traditional meals for the cultures. When it was time to preserve large amounts of food, and it had to get done before it spoiled, it would require the help of the whole community. Neighbors would visit each other daily to assist with the process of preserving, salting, and whatever else needed to be done. As cultures were exposed to other cultures, and their way of preserving food, pickling techniques were shared and improved upon. Sharing knowledge and supplies lead to new methods. The preserving of food has changed how cultures were and what they had more of that others cultures did not. Over the years, as people have learned more techniques and developed a better understanding of how pickling works, the preserving of foods is what has really lead to the beginning of trading and the sharing of the knowledge of supplies. When reading and talking about the history of food preserving since prehistory, it is easy to get lost in time and confused, because there were so many events that took place. Everything has its own story or history behind it that makes it unique and what it is today. For example, most people know about kosher dill pickles, but what they do not know is that real “kosher” pickles are certified by Jewish dietary laws. In the early 1900s, Jewish immigrants introduced kosher dill pickles to America. The Jewish people did not invent them, but they brought them to America and popularized them. Pickled vegetables were a dietary staple for Jews living in the Ukraine, Poland, Lithuania, and Russia because it was more food in their diet during the winter months. Another great example is archaeologists back in the 1800’s found a jar of honey. After realizing it tasted great, they discovered a body of a small baby. Egyptians took preserving very seriously; honey was used to preserve bodies in the afterlife. Honey has remarkable preservative properties, so much so, that a jar of honey from hundreds or even thousands of years ago could be opened today and still be edible. More ancient customs from Egypt, Greece, and Rome would use oil to preserve food. Oil does not possess natural preserving qualities, but it was an excellent alternative to animal fats. There are many stories, but no studies found that pickle juice helps to rebuild electrolytes post-workout. Pickle juice contains sodium and vinegar, both necessary in aiding athletes and those who sweat heavily. Some researchers also credit vinegar with helping to relieve the cramps; also that pregnant women crave pickles. These are just some of the many stories behind pickling. USING FRESH TO FROZENTaking fresh or frozen fruits or vegetables in acidic liquid or brine and leaving them until they are no longer raw or ready to eat. The most popular fruits to pickle are lemons, peaches, apples, berries, kiwi, pears, pineapples, and starfruit. One way to pickle lemons is to soak them in water, salt, and lemon juice. This type of pickling is used in Moroccan and Indian dishes quite often. Other pickling is sometimes sweet mixed with sour ingredients. Other methods of pickling fruit are to slice the fruit and soak then in sherry, wine, or balsamic and to add them to a salad. One fruit that is slowly becoming popular in the more expensive restaurants is pickling grapes. They are usually used as a garnish or sometimes by themselves infused with cinnamon and black pepper. Another one is pineapple, once pickled they then grill them and it can also be used as a garnish or as a dessert. When pickling fruit, the first thing to do is make sure to choose the freshest ones. Check them make sure they look good, and there are no issues with them. Using fresh fruits is always better, but one cannot find fresh fruit all year round, so that is when people bring in the frozen fruits. INVENTIONSPickling at home became easier as years went on as more and more tools where invented starting in the 1800’s. First, was a paraffin wax which was used to seal food preserved in jars and was invented by James Young, a Scottish chemist. A few years later came Mason jars, which are still used today. They are great for keeping food for a long time. Mason jars are made out of heavyweight glass that can deal with high temperatures. John Mason invented the mason jar. He started with the lid, then later the glass jar. John made no profit off the jars. The most popular Mason jar company today Jarden Home Brands Ball started manufacturing jars in 1884. It took them over ten years to trademark a logo. Today, the company makes seventeen jars per second. Most of the foods we eat today have come from chemicals to prolong its life to be able to sell more and distribute faster. Another breakthrough was in 1810 when Englishman Peter Durand introduced a method for sealing food in unbreakable tin cans. It was not until 48 years after the can that the can opener was invented. Before can openers, cans were opened with a hammer and chisels. The option to stay away from those chemicals is preserving homemade food items, which can also be healthier. Denis Papin, a French physicist and mathematician, in 1679 invented the first known pressure cooker. It was made out of a large cast iron vessel with a tightly fitted lid that locked. It ended up not working because it cooked food too quickly because of all the pressure building up. In the 1950’s a few farms started to have electricity installed with deep freezers, which made the bulk of home preserving start coming to an end. This gave the people and sense of pride not having to buy from the local village shops. The bigger community farms that had freezers were not helping the small, family-owned farm. As freezers became more popular, and frozen foods and homegrown produce required less preparation, the time women needed to spend preserving was reduced; many went to work. TYPES OF VINEGARThere are many different kinds of vinegars. Vinegars are different based on the process used to make it, how long it is aged for, and whether or not it is done in barrels. The type also depends on what ingredients are used, such as grapes, potatoes, fruits, or grains. Vinegar is a powerful preservative and is often used over other options and is the number one when pickling. Back in the Sixteenth Century in England, pickling was known as the food for the poor because the ingredients were cheap to get and make. It is said that a person can put just about anything in vinegar to pickle it, from fruits and vegetables to even some meats after cooking. People also figured out that dumping boiling vinegar over vegetables makes them look greener but still only up to a couple of weeks because everything, at some point in time, goes bad. Not only was vinegar used to pickle things but it was also used to make salad dressings and condiments back in the day that people today use on hamburgers and many other foods. For most pickling recipes it is said that white vinegar is the way to go because of it being white and therefore it does not affect the color of light-colored fruits and vegetables and is more on the tart side. On the other side of things, apple cider vinegar, which is made from fermented apple juice, is on the fruity side and it will darken the color of fruits and vegetables. There are all kinds of studies out there saying apple cider vinegar is healthy and people should start using more of it. There is also apple cider-flavor distilled vinegar which has the same brown color of apple cider vinegar but, instead, it is a mix yet is used the same as apple cider vinegar. It is recommended that unless the reader knows the acid content, the reader should not use wine vinegar or other flavored vinegar when making pickles. “When you make pickles, do not dilute the vinegar unless the recipe specifically directs you to, and if the flavor seems too tart, add a little sugar” (Herman). Using ground spices rather than whole spices or using iodized salt and/or cooking the cucumber brine too long with spices causes pickles to darken. When measuring ingredients, the reader needs to be extra careful and make sure to use the right amount of salt, sugar, and vinegar to prevent shriveling. Most of the time this happens in very sweet or sour pickles. When using vinegar, it is ideal to use glass because the acid in vinegar eats away at metal containers, which can turn one’s food nasty. This is also why it is essential to sanitize the jars when pickling or fermenting because it can affect one’s end product. Back then bottling and canning was done with cautiousness. The bottling of vegetables had to be done by trained women because of the risk of contamination with the soil organisms, this is known as food poisoning. PICKLE VERUS GHERKIN Difference between a cucumber and a pickle. Pickles are cucumbers; they go through the same process of pickling as other vegetables. To make it easier instead of calling them pickled cucumbers, we call them pickles. On the other hand, there are Gherkins which are sometimes called tiny cucumbers. Gherkins are not cucumbers they are in the same family, and they are a type of pickle. Both cucumber and Gherkins belong to the same gourd family “Cucurbitaceae”. Gherkins are known as “Cucamelon” or “mouse melon” in the cucumber family. “Pickled cucumbers are often lacto-fermented in a saltwater brine. During this process, lactic microbial organisms develop, which turn the naturally occurring sugars of foods into lactic acid. In turn, the environment becomes acidic quickly, making it impossible for any spoiling bacteria to multiply” (Avey, 2014). The French call them cornichons, and they are sold under the same name in the US, but the English call them Gherkins. Gherkins are bright green, and their length varies from 4 to 8 cm. They are known to have originated in West Indies. It takes four or five hours to pickle a cucumber, but to pickle a gherkin it could take up to thirty days. Depending on the varieties of gherkins, chose to store them at room temperature in a dark cupboard for up to two years. Some need to be stored in a refrigerator as soon as pickling process is finished. “Since Gherkins have high water content, the texture changes after being soaked in a brine solution because the solution replaces the water” (Lorraine).PICKLING VERSUS FERMENTATIONThe difference between picking and fermentation. There is much confusion between fermenting and pickling. Fermented and pickled foods contain lots of probiotics which are beneficial to our digestive and immune systems. People often get the two confused because they sometimes can cross one another. Fermented foods are also pickled, but all pickled foods are not fermented. There are three different methods of preserving food: two use pickling methods and one uses fermentation. Although there is a difference, both can be used to preserve food. First, there are vinegar pickles, commonly referred to as “quick pickles.” These are made using the “quick pickle” method and are the easiest to make. These are covered in a brine that can sometimes be heated and are barely cooked. Vinegar pickles are easy to experiment with because they can be eaten right away or stored in a fridge. To make vinegar pickles using the “quick pickle” method you use equal parts water and vinegar that you boil, add spices, and then secured them in jars, and you are good to go. Second, there are vinegar pickles which use the “water bath canning” method which is about the same as the first type, but there are a couple of extra steps. These types can get cooked before being put into the brine and also cooked while in the jars. With the water bath ones, you should not experiment with them and must use the correct process because if they are processed too long, it can change their taste. The jars are usually added to boiling water, once sealed, for about five to ten minutes depending on the recipe. The jars are also sometimes before anything is put into them are put into boiling water for a couple of seconds, to make sure the jars are sterilized. When using the “water bath canning” method one can either boil water or steam using a canner to create an airtight seal inside of a glass jar. Either way is a simple process that is often made out to be more complicated than it is. Besides the few extra steps, another difference between the “quick pickle” and “water bath canning” methods are that the water bath canning is aged longer, which makes them more acidic. The third type is fermented pickles. These involve more salt and water rather than vinegar and are left out at room temperature before going into the fridge. Like the “quick pickles”, fermented pickles are good for experimenting. However, with fermented pickles, one will get stronger flavors because the ones that are using salt and water and letting it sit out for weeks, or months, having time to ferment. “To preserve food, the right conditions for the fermentation temperature, pH, and where appropriate, moisture content are selected and maintained to promote the growth of desired organisms so that they swamp the unwanted and potentially dangerous contaminants that may not rot or poison foods or spoil the fermentation” (Shephard pg. 125). If the reader looks at the processes, vinegar is a part of fermenting, so when one ferments the food without vinegar one is allowing the food to make their own acids. Fermentation goes back to a time where people in many different cultures would preserve food by burying it. Burying it allowed them to hide it so they could have it when they were ready, and it also kept it from predators. It is said that fermentation was first discovered by hunter-gatherers found and ate fruit that was naturally fermenting. As the understanding and development of fermentation continued over time, people found that depending on the flavors of fermented foods was easy to eat and also was quicker to cook. Some people even believe that there are health benefits to eating fermented foods. It has not been studied enough yet to prove these claims are true but some people swear by it and continue to do it. It is said that fermented foods carry more nutrients and are easier to break down on the body. Fermenting process takes longer time then pickling, but they have about similar benefits. DRYING, SALTING, SMOKING Dehydration, also known as drying, is another method of preserving food and one of the oldest methods around. Since drying reduces the moisture in foods making them lightweight and convenient to store, it can easily be used in place of other food preservation techniques. One can even use drying along with other food preservation techniques such as freezing or canning. Drying dehydrates or removes the moisture from food and the growth of bacteria, mold and yeast start and so the food does not spoil. Low humidity helps with the drying process. Back in time, some communities, where it was cooler and damper, would dry out meat with weights as stones to remove some of the moisture. Dried meat and fish are higher in nutritional value than fresh. There are three methods of drying, in the sun, in an oven or a commercial dehydrator. Drying in the sun if it is hot and humid is the best method for drying fruits because of the natural sugars and become concentrated when the moisture is removed. Drying in the oven is very easy and works with just about any fruit or vegetable. One will cut whatever food being used and put the oven to the lowest setting and leave the fruit or vegetables in there until done about six to eight hours. Using commercial dehydrator can produce the best quality product as compared to other methods of drying. Most dehydrators are made with an electric element for heat, a fan, and vents for air circulation. When people do not want to stand around and wait for the oven for hours, they buy a dehydrator; one can set it and leave it until done. Salting also a method of preserving food and one of the oldest around. Salting is used because most bacteria, fungi and potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt. Dry salting, also known as curing, can get confused with combined drying and smoking, a process of food being rubbed with salt, sometimes more than once, then put into a container or hung up to dry. There is also wet salting which is on the lines of pickling but, no vinegar and the process is different. The brine that was typically used in the wet salting process on pigs was three pints of water, one-half pound of coarse salt, sugar, and a bag of herbs. People would slowly boil water and skim the scum from the top. The water was then poured into a container where the meat was added and submerged with weights. The type of salt used is critical because not all salt works the same. For example, table salt has additives and leaves a bitter taste, fine salt seals the meat to quickly, and that is why large-gain is the one to choose when salting because it dissolves more slowly getting more flavors. Smoking like mentioned above is another process of persevering foods. Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat and fish are often smoked. Food that was not drying out fast enough was hung by the campfire or smoke hole for safe keeping. The smoke of the fire would help with the drying process. There are two basic methods of smoking; there is “cold smoking” and “hot smoking”. They sound just like they should, “cold smoking” is a lower temperature and does not cook the meat, it is more used on food that is eaten raw because it has less of a shelf-life. With “hot smoking” it is cooked at a higher temperature and is fully cooked. Smoking used to be combined with salting and drying because it is a mix of both. Over the years, studies have been conducted to show smoking uses less salt, and that smoking is more based on the flavors one gets. MY CAPSTONE PROJECTThere were two fruit pickled items and two vegetable pickled items that all consisted of the same method. The method used was the vinegar pickles “quick pickles”, since this way can be used to pickle many different types of food, which was my goal. The two fruit items were pickled strawberries served as pickled strawberry shortcake, and pickled peaches served as pickled peach crisp. With the two fruits, white vinegar was used for both recipes and heated. Then it was dumped over the fruit and spices into jars. The strawberries were pickled for two days and the peaches for approximately four days. The key to pickling fruit is to pickle them for personal preference. If people want them stronger, leave them sitting for a longer period, and if weaker, they can be removed sooner. The difference between the fruits used was the peaches were frozen, and the strawberries were fresh. As mentioned previously, there is not much of a difference between fresh and frozen. Regarding my Capstone Project, my experience was that frozen fruits were a little trickier if they were not fully thawed out. With using frozen fruits, you want to make sure you thaw them out as much as you can and drain them. In such cases, frozen fruits may need a little more time to be pickled since the water ratio is higher. I also learned by using fresh strawberries one has to be careful because if they are soaked too long, they get very mushy and no one is going to want to eat those.Regarding the vegetable pickled items, the pickling method used was also the vinegar pickled “quick pickles” method. There were also two vegetable items: pickled cucumbers served as a pickle cupcake with bourbon frosting for the twist on a pickle back shot in the form of a dessert and pickled beets that were served as a chipotle pickled beet brownie. Unlike the fruit recipes, the vegetable recipes were different. For the cucumbers, cider vinegar was used, and with the beets, a port wine was used instead of water and red wine vinegar. Port wine was used to make them sweeter since the beets were going into the brownies and the chipotle powder was also being added to give it kind of a kick. However, it was the same process of the water vinegar being heated and dumped over the packed jars with the cucumbers, beets, and herbs in them. With the vegetables, they can be pickled longer so they were done for about two weeks and they were both fresh; neither was frozen as with the fruits. There are several things that could be changed for next time or even improved upon. One would be trying different methods. For example, using the water bath method on the beets by cooking the beets before pickling and after canning. In my Capstone Project, the beets were pureed and made into a paste, then baked in the brownie. It would be interesting to try them cooked before and maybe even adding more. After creating these recipes, there was an event held for people to try my products. My six products were: strawberry shortcake with pickled strawberries, non-pickled strawberry shortcake, pickle cupcakes with a bourbon frosting, chipotle pickled beet brownies, peach crisp with pickled peaches, and non-pickled peach crisp. There was a questionnaire to go along with the tastings to see how people liked pickled items since it is something many people do not know about or have not tried. As previously mentioned, there was a pickled twist on the strawberry shortcake, but people also had the choice of non-pickled shortcake; the same with the peach crisp; there was pickled and non-pickled. All of the cupcakes and brownies were then pickled to see how people would react to them. The questionnaire was completed by forty people. The first question was whether people could taste the difference between pickled and non-pickled items. Out of forty people, thirty-five people said they could tell the difference; three that said they could not tell the difference; and two reported they did not try it. Then people were asked if they liked the pickled product better. Out of the forty people, twenty-five said they preferred the pickled over the non-pickled item; ten people preferred the non-pickled over pickled; two said they could not decide, and three did not try them or could not taste the difference. People were also asked about the brownies and cupcakes, specifically if they would eat them again. Out of forty people, twenty-nine people said they would; seven people said they would not, and four people said they did not try them. They were then asked if they would recommend the brownies and cupcakes to a friend. Out of forty people, thirty-five said yes; one said no, and four said they did not try it. Overall, there were fewer questionnaires than people to get everyone’s comments. Listening to people talk and others coming up to share their comments, showed that a lot of people’s first choice was the pickled strawberry shortcake because they thought the pickled strawberries had more flavor in them. The pickle cupcakes were also a hit. Many people reported that they were cautious at first because pickles in a cupcake is weird but once people tried them, they enjoyed them and were pleasantly surprised. A few just did not try them because they believed pickles did not belong in and cupcake and could not open their mind to it or they just were not into pickles as much as others are.CONCLUSIONWe now have seen that pickling can be a fascinating topic to choose for a research project only having the love for pickles, but not knowing the whole story behind them. Not knowing how things would turn out and how people would react to these types of items. From learning the history, to the learning about the inventions, and the ways to use pickled foods was a journey though time. Learning how the Egyptians used the preserving of honey for bodies in the afterlife. Also how the preserving of food brings communities and neighbors together. Learning about the many different types of pickling and the methods that are used can be very interesting. There are so many more ways to pickle foods than one would think if they did not have the knowledge. When one thinks of smoking, drying, or even salting, one thinks of that one essential method, then to find there are two to three methods just in each of those is not something to expect. Learning about what vinegars to use and how they can affect different fruits and vegetables. When doing the Capstone, one can be surprised to see how many people were apprehensive to try something different. It is not one’s choice to try things that sound disgusting and are not down to try it. Opening the minds of people to try new things and the combinations of foods that are not heard of, can be a challenge. After all, this when it comes down to it, one can pickle just about anything from vegetables, fruit, meats, eggs, and many others. As techniques grow and technology gets better, the way foods are made have changed and continue to change significantly. Reading and writing about what our ancestors went through just to put food on the table during winter months and where it has come to today is amazing. The fact that it was not long ago that people shopped in some of the last small little food stores. The small stores that sliced one’s bacon, weighted the butter, and cut the cheese, today most things are done in a factory and who really knows what happens. “Food labels have always been designed to make the consumer feel that they are eating something that is fresh, natural, healthy, and wholesome.” (Shephard pg. 339) Knowing all about methods and processes from pickling, fermentation, drying, smoking, and even salting, helps keep the old traditional ways alive, that people lived by back then. Even restaurants today are using more and more of the methods from back then. Picking, fermenting, smoking, salting, and drying are still very much used today and will continue to be as new and exciting ways are developed. With all this in mind we also take a look at back then the preserving of food was the inferior way to cheating the seasons with fruit when they were not available. Today we have technology that makes us have that fruit all year round., and that is what we have to watch because it is pulling away from what we know. Work Cited:Avey, T. (2014) “History in a Jar: The Story of Pickles.” PBS, Public Broadcasting Service. Retrieved from food/the-history-kitchen/history-pickles/.Cook, J. (2014) “History of Pressure Canners/Cookers.” The Charmed Kitchen, Retrieved from, M. (2016) “Vinegar for Pickling.” Pickling: Vinegar for Pickling: Preserving and Preparing: Food Safety: Food: University of Minnesota Extension, Suzanne Driessen, Retrieved from extension.umn.edu/food/food-safety/preserving/pickling/vinegar-for-pickling/.Lee, D. (2017). From farm to pantry: Canning and food preservation resources. Reference & User Services Quarterly, 56(3), 172-176. Retrieved from , M. (2017) “What Is a Gherkin? Is It Different from a Pickled Cucumber?” NDTV Food, Retrieved from, J. (2018) “Fermented vs. Vinegar Pickles.” Well-preserved, wellpreserved.ca/vinegarvferment/Menucenter35115500Pickled Strawberry ShortcakeNon-pickled Strawberry ShortcakePickled Peach CrispNon-pickled Peach CrispChipotle Pickled Beet BrowniesPickle Cupcakes with Bourbon FrostingRecipes:Strawberry Shortcake DoughIngredients:Quantity:Cream Chesse24 ouncesButter1 ? cupsSugar? cupVanilla3 teaspoonsFlour3 cupsEgg3Method:Preheat oven to 350In a bowl combine the cream cheese, butter, sugar and vanilla until a crumbly paste begins to form Stir in the flour and salt until a dough ball formsCover in plastic wrap and refrigerate for 1 hour, or up to overnight On a lightly flour surface rolls out the dough until 1/2 inch thickUse a cookie or biscuit cutter to cut out shortcakes and lay on a prepared baking sheet Whisk the egg in a small bowl and brush over each shortcake Bake 25-28 minutes, until golden brownStore in an airtight container for up to two days at room temperaturecenter6794500Pickled StrawberriesIngredients:Quantity:Fresh Strawberries 8 pounds Water1 cupWhite Vinegar 1 cupSugar 2 cupsCinnamon Sticks 4Vanilla Bean 2Fresh Thyme 4 springs Method:First remove the strawberry tops and slice in half or 3 pieces for the larger strawberries Place in a large glass container, or multiple smaller glass containersWith the strawberries add the cinnamon sticks, vanilla bean (scraped of seeds), and thyme In a pot combine the water, vinegar, sugar and vanilla beans (scraped from the pod) Bring to a boil and stir to dissolve the sugar Remove from heat and pour the hot liquid over the strawberries Cover and allow this to sit for 4-8 hours or up to overnight in fridge 1619251-19875500Whip Cream Ingredients:Quantity:Heavy Cream4 cupsVanilla2 teaspoons Sugar 8 Tablespoons Method:In a mixer combine heavy cream, vanilla, and sugarMix until medium peak Then put in a pipping bag with a tip and use as neededcenter8953500GranolaIngredients:Quantity:Almonds ? cupPecans ? cupOil 8 teaspoons Honey ? cupVanilla ? teaspoon Ground Cinnamon ? teaspoonMethod: Preheat oven to 325 degrees Line baking sheets with parchment Combine the oats, almonds, and pecans in a large bowlStir together the honey, oil, cinnamon, and vanilla in a bowl Then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheetsBake until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then store in an airtight container.center275590Pickled Peaches Ingredients:Quantity:Frozen Peaches 8 pounds Sugar4 cupsWhite Vinegar2 cupsCinnamon Sticks 4Whole Cloves 15 Method:Put sugar and vinegar into a saucepan – stir to dissolve sugar – bring to a boilTake frozen peaches defrost them Then add peaches, cinnamon sticks, and whole cloves to glass jars – pack about ? inch from top Then take the boiling vinegar and water and pour into jarsCover, label, and put in fridge 16548101206500Peach Crisp Ingredients:Quantity:Butter ? cupAP Flour 12 Tablespoons Brown Sugar 1 ? cups Oats 1 ? cups Homemade Granola 1 ? cups Pecans? cupGround All Spice ? teaspoon Ground Cinnamon 1 Tablespoon Ground Nutmeg 1 ? teaspoonsMethod:Preheat oven 375 Mix in a bowl the oats, granola, 9 tablespoons of the flour, brown sugar, and butter until crumblyTake the pickled peaches drain and toss them with the remaining 3 tablespoons of flourTake your cups and put some of the tossed peaches in the bottom Then sprinkle the toppingPut in oven for about 30 minutes or until golden brown182880027432000Pickled BeetsIngredients:Quantity:Port Wine 4 cups Red Wine Vinegar ? cup Sugar 5 cups Whole Cloves6Bay Leaves6Beets 6Method: Peel and cut beets Put beets into glass jars ? inch from the topIn a saucepot combine port wine, red wine vinegar, and sugar and bring to a boil At a boil put in the whole cloves and bay leaves for about 30 seconds at a boil Then pour the boiling mixture over the beets in the jarCover, label, and refrigerate159956513716000Chipotle Beet Brownies Ingredients:Quantity:Butter3 cupsSugar6 cupsCocoa Powder1 ? cupsVanilla3 teaspoonsEggs12AP Flour4 ? cupsBaking Powder1 ? teaspoonsSalt1 ? teaspoonsChocolate Chips (semi-sweet)1 ? cupsChipotle Powder1 ? teaspoonsBeets16 ouncesMethod:Preheat oven 350In a sprayed and parchment sheet paper in a prepared pan, put asideCombine beets and reserved liquid from beets in blender or food processor, puree until smooth and set aside. Melt butter, set asideIn a bowl add sugar, cocoa powder, vanilla, eggs, flour, salt, baking powder, and melted butter and mixStir in chocolate chips with chipotle powder and beets that were pureed Pour into prepared panBake about 28-30 minutesRemove from oven, cool, and cut when readyThen lightly dust with confectionery sugar and serve center-26606500Dill PicklesIngredients:Quantity:Cucumbers 1 ? pounds Fresh Garlic Cloves 4Dill Seed2 teaspoons Red Pepper Flakes ? teaspoonCider Vinegar 2 cupsWater 2 cupsSalt 1 ? Tablespoon Method:Prepare the jars by washing themWash and dry the cucumbers, trim away the blossom end of the cucumberLeave the cucumbers whole, cut them into spears, or slice them into coinsAdd the spices to the jars, divide the garlic, dill seed, red pepper flakes, dill seed, and smashed cloves between two pint jarsPack cucumbers as tightly as you can without smashingCombine the vinegar, water, and salt in a small sauce pan over high heat and bring to a boil Pour the brine over the pickles, filling each jar to within 1/2-inch of the topGently tap the jars against the counter a few times to remove all the air bubbles, add more liquid if needed 174244028956000Cover, label, and put in fridge Pickle CupcakesIngredients:Quantity:AP Flour 3 cups Baking Powder 3 teaspoons Slat3 teaspoons Butter 1 cup Sugar 1 cupSour Cream 1 cupEggs 4Pickle Juice? cup Chopped Pickles1 cup Method:Preheat oven to 350 and line a cupcake pan with cupcake linersIn a bowl, whisk together flour, baking powder, and salt put awayIn a bowl, cream together butter and sugar Then add the eggs and beat until combined, add sour cream and pickle juice and beat until evenly mixed. Then fold in flour mixture and chopped pickles until just combinedScoop the batter into each cupcake liner Bake about 20 to 25 minutes just golden brown insert toothpick to be safeLet cool completely, then frost1552575-24257000Bourbon FrostingIngredients:Quantity:Butter 1 cupCream Chesse 16 ouncesPowdered Sugar4 cups Bourbon5 Tablespoons Method:In a bowl, beat together butter and cream cheese until light and fluffyAdd the powdered sugar, bourbon and beat until smoothPipe frosting onto each cupcake and garnish with a pickle slicecenter9525Product Order List:Date of Order:3/13/18Ingredients:Quantity: AP flour 11 cups Cocoa Powder 1 ? cupsBaking Powder 4 ? teaspoons Ground Cinnamon2 Tablespoons Ground Nutmeg 1 ? teaspoonsCinnamon Sticks 8Powdered Sugar4 cups Chipotle Chile Powder 1 ? teaspoons Brown Sugar 1 ? cups Oats 3 ? cups Ground All Spice ? teaspoonAlmonds ? cupChocolate Chips (Semi-Sweet)1 ? cupsEggs 20Vanilla Extract4 TablespoonsUn-salted Butter 7 ? cups Peaches (IQF)8 #Cream Chesse 40 oz. White Vinegar 3 cups Fresh Thyme4 springs Fresh Strawberries 8 #Sour Cream 1 cupBourbon 6 TablespoonsHeavy Cream 4 cups Vanilla Bean 2Oil6 Tablespoons Honey ? cup Red Pepper Flakes? teaspoonSalt4 Tablespoons Beets6Red Wine Vinegar ? cupWhole Cloves 21Bay Leaves 6Port Wine 4 cups Sugar 14 cups Cider Vinegar 1 cupCucumbers 1 ? #Whole Garlic Cloves 4Pecans 1 ? cups Costing Per Recipe: Shortcake Dough:Item:Amount in (oz.):Cost / Per Ounce: Total:Cream Chesse 24 oz.$ 0.21$ 5.04Butter 12 oz.$ 0.25$ 3.00Sugar 6 oz.$ 0.09$ 0.54Vanilla 0.5 oz.$ 2.19$ 1.09AP Flour 24 oz. $ 0.03$ 0.72 Egg4.86 oz. $ 0.19$ 0.92$11.31Pickled Strawberries:Item:Amount in (oz.):Cost / Per Ounce: Total:Fresh Strawberries 128 oz.$ 0.21$ 26.88White Vinegar 8 oz.$ 0.05$ 0.40Sugar 16 oz. $ 0.09$ 1.44Cinnamon Sticks 2 oz.$ 3.14$ 6.28Vanilla Bean 1 oz. $ 31.85$ 31.85Fresh Thyme 0.5 oz. $ 1.39$ 0.69$67.54Whip Cream:Item:Amount in (oz.):Cost / Per Ounce: Total:Heavy Cream 32 oz.$ 0.03$ 0.96Vanilla 0.33 oz. $ 2.19$ 0.72Sugar 4 oz. $ 0.09$ 0.36$2.04Pickled Peaches:Item:Amount in (oz.):Cost / Per Ounce: Total:Peaches 128 oz. $ 0.16$ 20.48Sugar32 oz. $ 0.09$ 2.88White Vinegar 16 oz. $ 0.05$ 0.80Cinnamon Sticks 2 oz. $ 3.14$ 6.28Whole Cloves 1 oz. $ 2.21$ 2.21$32.65Granola:Item:Amount in (oz.):Cost / Per Ounce: Total:Almonds 4 oz.$ 0.90$ 3.60Pecans 4 oz.$ 1.41$ 5.64Oil1.33 oz. $ 0.13$ 0.17Honey 2 oz.$ 0.31$ 0.62Vanilla 0.08 oz. $ 0.08$ 0.17Ground Cinnamon 0.08 oz. $ 0.79$ 0.06$ 10.26Peach Crisp:Item:Amount in (oz.):Cost / Per Ounce: Total:Butter 6 oz. $ 0.25$ 1.50AP Flour 6 oz. $ 0.03$ 0.18Brown Sugar 12 oz. $ 0.11$ 1.32Oats 12 oz. $ 0.11$ 2.64Ground Nutmeg 0.24 oz. $ 1.28$ 0.29Pecans 6 oz. $ 1.41$ 8.46Ground All Spice 0.12 oz. $ 1.28$ 0.15Ground Cinnamon 0.5 oz.$ 0.79$ 0.39$ 14.93Brownies:Item:Amount in (oz.):Cost / Per Ounce: Total:Butter24 oz. $ 0.25$ 0.06Sugar 48 oz.$ 0.09$ 4.32Cocoa Powder 12 oz. $ 0.37$ 4.44Vanilla 0.5 oz.$ 2.19$ 1.09Eggs 19.44 oz.$ 0.19$ 3.69AP Flour 36 oz. $ 0.03$ 1.08Baking Powder.24 oz. $ 0.43$ 0.10Salt.24 oz. $ 0.07$ 0.01Chocolate Chips 12 oz. $ 0.23$ 2.76Chipotle Powder .24 oz. $ 1.14$ 0.27$ 17.82Pickled Beets:Item:Amount in (oz.):Cost / Per Ounce: Total:Port Wine32 oz. $ 0.39$ 12.48Red Wine Vinegar 4 oz. $ 0.32$ 1.28Sugar 40 oz. $ 0.09$ 3.60Whole Cloves0.08 oz. $ 2.21$ 0.17Bay Leaves 0.08 oz. $ 8.67$ 0.69Beets 16 oz. $ 0.37$ 5.92$ 24.14Pickle Cupcakes:Item:Amount in (oz.):Cost / Per Ounce: Total:AP Flour 24 oz. $ 0.03$ 0.72Baking Powder 0.5 oz. $ 0.43$ 0.21Salt 0.5 oz. $ 0.07$ 0.03Butter 8 oz. $ 0.25$ 2.00Sugar 8 oz. $ 0.09$ 0.72Sour Cream 8 oz. $ 0.10$ 0.80Eggs 6.84 oz. $ 0.19$ 1.23$ 5.71Pickle Frosting:Item:Amount in (oz.):Cost / Per Ounce: Total:Butter 8 oz. $ 0.25$ 2.00Cream Chesse16 oz. $ 0.21$ 3.36Powdered Sugar 32 oz. $ 0.10$ 3.20Bourbon 2.5 oz. $ 0.51$ 1.27$ 9.83Dill Pickles: Item:Amount in (oz.):Cost / Per Ounce: Total:Cucumbers 24 oz. $ 0.24$ 5.76Dill Seed 0.33 oz. $ 0.06$ 1.98Red Pepper Flakes 0.08 oz. $ 0.08$ 0.08Cider Vinegar 16 oz. $ 0.08$ 1.28Salt0.75 oz. $ 0.07$ 0.05Fresh Garlic Cloves 10 oz. $ 0.24$ 0.24$ 9.39Total of all recipes: $ 205.62Production Sheet:Wednesday 3/14/18Averie and Myself: 10:00am – 1:00pm – Make the pickled cucumbers and pickled beets.Monday 3/26/18Myself:10:30am – 11:00am – Mixed Frosting, label, done until Thursday 11:00am – 11:30am – Mix dough to bake off Tuesday 11:30am – 12:00am – Make granola, label, done until Thursday12:00am – 1:00pm – Unthaw peaches, jar them up, and pickle them for ThursdayTuesday 3/27/18Myself: 12:30am – 1:30pm - Roll out, cut, bake biscuits for ThursdayWednesday 3/38/18Gabby 9:30am – 12:00pm, Alexis 12:30pm – 2:00pm, and Myself 9:30am – 2:00pm:9:30am – 10:30am – Mixed and baked brownies, and purred beets (Gabby & Myself) 10:30am – 11:00am – Mixed and baked cupcakes (Myself) 11:00am – 12:00am – Cut strawberries and pickled (Gabby) 12:00am – 12:30am – Finished pickling strawberries, wrapped, labeled, dishes, cleaned up12:30am – 1:30pm – Cut peaches, scooped into dishes, and added topping (Alexis) 12:30am – 1:30pm – Cut brownies, wrapped, labeled (Myself) 1:30pm – 2:00pm - Made sure everything ready to go for Thursday, cleaned (Alexis & Myself)Thursday 3/29/188:00am – Gas leak couldn’t get into building capstone moved to tomorrow. Friday 3/30/18Autumn 9:30am – 12:00am, Rae 12:00am – 2:00pm, Brenna & Taylor 11:00am – 2:00pm, Myself 8:00am – 3:00pm:8:00am – 9:30am – Frost cupcakes, make whip cream, bake crisp (Myself)9:30am – 10:00am – Cut biscuits, put them in cups (Autumn)10:00am – 11:30am – Load cars and get everything moved to St. Regis (Everyone)11:30am – 12:00am – Assemble strawberry shortcakes (Autumn & Rae)12:00am – 12:45am – Set up table, get everything on the table (Everyone)1:00pm – Doors opened Self – Analysis: During this semester in this class and my other classes I have learned a lot about myself. While planning and thinking what I wanted to do was difficult at first but then when I sat down and thought about what I loved and what I could do with it. Being able to not only do my capstone but help others on top of my other classes was a struggle, but as the weeks came I really learned how to manage my time well. I have never had a semester that was as busy as this one and I never want to do it again. I also learned to really use the help people give. Everyone has ideas and sometimes there better than your own and could really help you in the end. My production sheet and week went how I thought it was going to go. The other people in the kitchen at the same time we all worked around each other. I didn’t really run into many mistakes beside the gas leak that was out of my control. My most challenge’s part was writing the fifteen-page paper, as bad as it was I am proud of my work and glad it is over. I know as I get into the real world I will come a crossed more mistakes and I will have to work through them and this class really helped me get a good understanding of many different aspects. I really learned the abilities of working the front of the house, I never really had the experience in the front of the house until this class. There’s not too much I would change about my capstone maybe study more into it before. I would have also liked to add more recipes and do weird things that people would have questioned. With everything I have learned I am excited to share my knowledge with people that are interested, and continue to learn more about my topic. ................
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