Mother's Day Recipes with Celebrity Chef Tommy Walton
10:32 AM, Apr 30, 2018
1:29 PM, Apr 30, 2018
From his early days growing up in Louisiana's Creole culture, through his emergence as a multifaceted artist & chef in Chicago, Tommy Walton has always had an insatiable passion for fashion and cooking. At a young age he set out to follow his passions. It was Tommy's reputation as a sought-after home cook and his natural ability to entertain, that landed him a spot as a contestant on the sixth season of the blockbuster TV show MasterChef. We're so excited to welcome Tommy to the Morning Blend Kitchen to whip up a "flower-full" Mother's Day recipe!
The new season of MasterChef premieres Wednesday, May 30. And see below for his recipe!
Raspberry Rose Petal Pop Tarts
3 Cups of Fresh Raspberries
1/2 Cup of Granulated sugar
2 tablespoons of Rose Water
1/8 Cup of Champagne (optional)
1/2 teaspoon of Bourbon Vanilla
1/2 teaspoon of powdered gelatin (Knox Brand)
1 beaten egg
1 cup of Powdered Confectioners Sugar
1/2 Cup softened Cream Cheese
1-2 tablespoon of milk
Dried Rose Buds( for tea) Candied Rose Petals or Fresh Organic Rose Petals.(garnish)
PIE CRUST DOUGH:
1 1/4 Cups of All Purpose Flour
1/4 Teaspoon of Salt
1/2 Cup of Unsalted Butter, chilled & diced (preferably frozen)
1/4 Cup of Ice Cold Water
TO MAKE PIE CRUST: In a large bowl, combine flour and salt. Cut in butter until mixture resembles course crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. DO NOT OVERWORK DOUGH. Wrap in plastic wrap and refrigerate for 4 hours or overnight. Roll chilled dough out between two sheets of plastic wrap or non-stick parchment paper. Dough should be rolled 1/8” inch thickness. Keep dough cold.
1. In a small pan, place 1/2 cup of sugar over low heat. Add 2 cups of raspberries and cook over low heat until sugar is dissolved (about 6-8 minutes). Remove from heat. Stir in remaining cup of raspberries, rose water, champagne and gelatin. Stir to mix well. Set aside in refrigerator until chilled and set.
2. Take out the cold rolled-out dough and cut with sharp knife into 12 - 2”x 4” inch rectangles. Lay one rectangle onto non-stick parchment paper lined baking sheet. Brush edges lightly with beaten egg. Carefully spoon two to three teaspoons of raspberry mixture down center of rectangle. DO NOT OVERFILL! (If you do, the raspberry mixture will burst the tart.) Layer a top rectangle of dough to cover the raspberry mixture. Press and crimp edges with fork to seal. Prick the top layer of dough with a toothpick three to four times to prevent bursting.
3. Bake tarts at 350*F until light colored golden brown. Place on baking rack to cool.
4. In bowl, mix powdered confectioner’s sugar with cream cheese and carefully drip milk a few drops at a time, until icing is smooth and thick enough to coat the back of a spoon.
5. Drizzle icing over pop tarts with a fork or piping bag. Garnish with dried rose petals.