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A 2004, year-end donation from you will help support our Culinary Scholarship Program. You may even designate your donation in honor or in memory of a loved one. Your tax-deductible donation will be listed on our Scholarship pages for one year (the amount of the gift will not be indicated).
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 Athens Foods for the Holidays!
Nothing adds more versatility and elegance to your menu than Athens™ and Apollo™ Fillo Dough pastry sheets and our wide array of handmade, ready-to-serve fillo products. Click for Free Recipes
Making an impact is easy when using high-quality fillo products from Athens and Apollo. It is no wonder that we are the #1 choice of professional chefs.
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 On The Skinny
Shrimp is lower in fat and calories than beef, poultry and pork. A three-ounce serving has just 80 calories, zero carbs and 1 gram of fat - that’s even less than skinless chicken breast. And let’s not forget about the mighty 18 grams of lean protein.
The ‘C’ Word: A food’s cholesterol has a lot to do with its saturated fat. Shrimp is on par with skinless poultry and right on top of beef, pork, lamb, eggs and cheese.
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Recipe Club: Chef Steve Collins Cooks for the Holidays
Date: December 13, 2004 -December 17, 2004
Guest Host: Chef Steve Collins
Theme: Chef Steve Collins Cooks for the Holidays - Monday: Holiday Breakfast Menu - Chilaquiles with Scrambled Eggs; Roasted Hatch Tomatillo Salsa; Mushroom Asparagus Strata; Cranberry Orange Scones
- Tuesday: Holiday Appetizers - Gorgonzola Polenta with Mushroom Topping; Smoked Trout with Smoked Poblano Salsa and Chipotle Crema; Tea Smoked Shrimp with Ginger Miso Sauce
- Wednesday: Holiday Smoked Pork Menu - Smoked Holiday Pork Roast; Garlic Mashed Yams; Braised Celery with Cauliflower
- Thursday: Talkin’ Turkey - Smoked Turkey; Chipotle Cranberry Chutney; Oven Roasted Root Vegetables
- Friday: Festive Dessert Menu - Blue Corn Tiramisu; Freeform Pear Frangipane Tart; Grilled Pears with Gorgonzola and Honey
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Chef Revival is ready to outfit you with a AIWF uniform collection including 1 pair of Chef pants, an Apron and a PB Flat Top Cap valued at $74 each. 7 Winners will be selected on December 31st. Register for a chance to Win! When you get to the Registration Page...Check out the NEW Chef Revival Video!
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| Philip R's We offer professional chefs choices, from a beautiful intermezzo to a grand finale dessert. Our desserts add excitement to any meal.
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| Restaurant and chef apparel from Chef Works Inc, supplying both the single chef and the largest hotel chains. Good service and great value |
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Buttered Rum Cookies
Makes approximately 32 2-inch sandwiches
Ingredients:
Cookie Base: 1/2 cup powdered sugar
1/3 cup blanched sliced almonds
1 cup unsalted butter
1/2 teaspoon pure almond extract
2 tablespoons light rum
1 2/3 cups flour
1/4 teaspoon salt
Preparation:
Soften the butter. Grate the almonds finely. In a medium bowl, whisk together the flour, grated nuts, and salt. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the almond extract and rum until well blended.
Scrape the sides of the bowl. On low speed, beat in the flour mixture until incorporated. Scrape the dough into a bowl and refrigerate it for at least 2 hours or overnight.
Working with a small amount of the dough at a time, briefly knead it until it is malleable but still well chilled, and roll it on the floured cloth to a 1/8-inch thickness.
Cut out the cookies, using a small metal spatula to transfer them to the cookie sheets, 1 inch apart. Re-roll the scraps, chilling the dough as necessary.
For a decorative effect, if desired, use the pastry tube to cut out 1/2-inch holes in the center of half the cookies.
These cookies with holes in the center will serve as the top portions of the sandwich cookies.
Bake for 8 to 10 minutes in a 375 degree oven, or until just beginning to become golden. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
Butter Rum Cream Filling: 3 tablespoons unsalted butter
1 cup powdered sugar
3/4 teaspoon light rum
2 teaspoons heavy cream
Preparation:
Soften the butter. In a mixing bowl, with the mixer at low speed, cream the butter and sugar until well mixed. Still at low speed, beat in the rum and heavy cream.
To fill the cookies, use a small metal spatula to spread a rounded 1/2 measuring teaspoon of the buttercream on the underside of 1 of the whole cookie bottoms.
Place a second cookie (if desired, one with a hole in it), bottom side against the buttercream, and press the 2 cookies together.
Click here for more great Holiday Recipes
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