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Sunrise Chef: Tina Alvarado

By 69 News, follow: @69news, news@wfmz.com
Published On: Dec 24 2013 04:27:54 PM CST
Updated On: Nov 23 2013 08:54:52 AM CST

Sunrise Chef: Tina Alvarado

A chef with a unique twist on Thanksgiving, Tina Alvarado joined us in the kitchen from Bon Apetina Catering. She puts a different spin on your typical mashed potatoes and brings an interesting dessert!

Mashed Potato Pierogi Casserole

8 Lasagna Noodles

5 Pounds of Russet potatoes

1 Stick of Butter + 4 Tbls

1/2 cup of warm half and half

2 Tsp Seasoned Salt

1 Tsp Black Pepper

1 large onion, chopped

5 cloves of garlic, minced

3 cups + 1 cup Cooper Sharp American Cheese or Monterrey Jack cheese

Chives, minced (optional)

Sour Cream (optional)

Bacon Pieces, cooked (optional)

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 Cook the noodles until al dente, rinse with cold water, and set aside.  

 Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.   Remove from heat, drain, then place them back into the pot.  Combine with the milk, 1 stick of softened butter, salt, pepper, then mash.   Add 1 C of cheese to the mixture and stir till combined.  

 Melt the remaining 4 Tbls of butter in a large skillet over medium high heat.  Saute the onion and garlic for about 6 mins or until the onions are translucent.  

 Spray a 9 x 13 baking dish with cooking spray.  Place 4 noodles at the bottom, spread half of the potato mixture over top.  Next, spread 1/2 of the onion and garlic mixture and 1 1/2 cups of cheese.  Repeat the layers ending with the cheese. 

 Cover with foil and bake on 350 for 25 mins.  Remove foil and bake another 3 mins.  Garnish with bacon, chives and or sour cream if desired. 

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Pumpkin Flan 

 * 1 1/2 Cup Sugar

* 4 Eggs
* 14 oz can Sweetened Condensed Milk

* 12 oz can Evaporated Milk

* 1 Cup Pumpkin Puree

* 1Tsp Pumpkin Pie Spice

* 1 Tsp Vanilla

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 In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and every 1-2 minutes, swirl the sugar around in the pot cook until caramelized to a golden brown.  (DO NOT touch the sugar, it will be scorching hot.) 

Next, pour the sugar into a 9 inch non-stick bake pan and swirl evenly until the bottom is coated.   Let the caramel harden and cool.  

Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish.

Next, in a large bowl, whisk the eggs.  Add the condensed milk, evaporated milk, pumpkin puree, pumpkin pie spice and the vanilla.   Whisk until well blended. 

Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Put the pan on a wire rack and cool.    Cover and refrigerate until well chilled, at least 5 hours.

To serve, run a thin sharp knife around the rim of the flan. Place a large plate on top of the flan and gently flip over so the plate is on the bottom. Gently shake the pan to loosen the flan.  Lift away the mold.   Scape away any caramel you can that is still at the bottom of the pan.