COOKING UP PRIDE
COMM-UNITY During the OPEN Pride 2020 – A 24-Hour Global Pride Celebration, Issac and Karly from Bon Appétit’s culinary team, will host a colorful cooking tutorial featuring rainbow cupcakes, equality cookies, and sip-the-rainbow sangria. Step-by-step each recipe will be demonstrated and shared to make at your own celebration. Hosts Issac Delgado, Pastry Creator Extraordinaire Leading Oracle’s catering and conference center’s baking since 2017, Issac’s blend of creativity, passion, and skills have allowed his pastry designs to be the show stopping centerpiece of many Redwood Shores events. Karly Miller, HQ Conference Center Catering Manager Joining Oracle’s culinary team in 2016, Karly’s originality adds magic to Redwood Shores’ catered events. She is also our resident mixologist and shakes-up recipes weekly in Bon Appétit at Oracle’s Zero Proof Happy Hour series.
SIP-THE-RAINBOW SANGRIA First introduced in the US at the 1964 World Fair in New York, Sangria, is a Spanish drink traditionally made with wine and fruits. Our zero proof version is prepared with grape juice and seasonal fruits.
Ingredients serves 4
1 bottle white grape or apple juice 1 16 oz bottle of sparkling water or ginger beer Fruit for rainbow
Juice of 1 lime 1 lime for garnish, cut in rounds
Rainbow Fruit Inspiration Red: strawberries or raspberries Orange: cantaloupe Yellow: pineapple or yellow watermelon
Green: honeydew or green grapes Blue: blueberries Purple: red grapes or blackberries
Instructions 1. Cut up fruit into small bite sized pieces. 2. Layer fruit in desired color pattern into either a large clear pitcher or individual tall glasses anything over 12 oz. 3. Mix your desired grape and lime juices on top of your layered fruits. 4. Refrigerate for an hour to let all flavors steep. 5. Top with your sparkling beverage and garnish with lime rounds or sprig of mint.
Karly’s Kocktail Tips • • • •
Freeze your cut fruit in the freezer and it will act like ice cubes to keep your drink cool. Want to re-proof your sangria? Just replace the juice with a dry white wine; pinot grigio, moscato. To add brandy, make your wine-brandy a 3 to 1 ratio. Instead of dicing the fruit, use a melon baller tool.
EQUALITY COOKIES Celebrate the sweet freedom to show your true colors with equality cookies. As delectable as they are beautiful, these rich, buttery shortbread cookies are bursting with vibrant flavor.
Ingredients serves
3 ½ cups all-purpose flour 2 cups white chocolate 1 cup sugar, plus extra for sprinkling ¾ pound unsalted butter, room temperature
1 teaspoon pure vanilla extract ¼ teaspoon salt Blue food coloring 1 ½ pound yellow fondant
Instructions 1. Preheat the oven to 350 degrees F. 2. In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and 1 cup of sugar until they are just combined. Add the vanilla. 3. In a medium bowl, sift together the flour and salt, then add to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. 4. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. 5. Roll the dough 1/2-inch thick and cut with a square cookie cutter. 6. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. 7. Allow to cool to room temperature. 8. When the cookies are cool, place them on a baking sheet lined with parchment paper.
Decorating •
Once your cookies are completely cooled, melt the white chocolate in the microwave in 30 second intervals, stirring in between.
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Once melted, add a couple of drops of blue food coloring. Mix well.
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Dip each cookie in the now blue chocolate and let dry.
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As the cookies are drying, roll out the yellow fondant and with a knife cut out two rectangles for each cookie to resemble the equal sign.
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Adhere to equal signs to each cookie with a small dot of chocolate.
RAINBOW CUPCAKES Show your pride with these whimsical cupcakes topped with a magical cloud and candy rainbow.
Ingredients serves 15
1 ½ cup cake flour 2 teaspoons baking power ½ teaspoon salt ½ cup unsalted butter, room temperature 1 cup granulated sugar 1 ½ teaspoon vanilla extract 3 large egg whites, room temperature ½ cup milk, room temperature
Instructions 1. Preheat oven to 350 degrees and line cupcake pan with liners. Set aside. 2. In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside. 3. In a large bowl, cream together butter and granulated sugar. Add vanilla and beat until incorporated. Then, add egg whites and beat until light and fluffy, about a minute. 4. Add flour mixture to butter mixture in thirds, alternating with the milk, just until each ingredient is incorporated and batter is smooth. Do not overmix. 5. Pour batter into cupcake liners, filling each 2/3 full. Batter will fill 15 cupcake liners. Bake in preheated oven for 16-18 minutes, or until a toothpick comes out clean. 6.
Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
RAINBOW CUPCAKES Once your cupcakes have cooled, you can begin to prepare the frosting and decorate.
Frosting 4 cups confectioner’s sugar 1 cup unsalted butter, room temperature 1/3 cup heavy cream, very cold 2 teaspoons vanilla extract 1/8 teaspoon salt Sour rainbow belt candy Blue food coloring
Instructions 1. In a large bowl, add room temperature butter, and beat until creamy, about 1 minute. 2. Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy. 3. Add vanilla extract and heavy cream and whip for an additional 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency. 4. Reserve 1/2 cup of white frosting and place in a piping bag with a round tip. 5. Add 2 drops of blue food coloring to the rest of the frosting in the mixing bowl and mix until the color is a uniform sky blue color and place in a piping bag with a large round tip. 6. Cut the sour rainbow candies into 2-inch strips. 7. Use the piping bag with the blue frosting to pipe a circle in a spiral to cover the top of the cupcake. 8. Then shape an arch with the 2-inch strip of sour rainbow candy and place on top of the cupcake 9. Take the white frosting and pipe small dots around the cupcake at the base of each side of the rainbow candy to resemble clouds.
Bon Appetit Management Company has been Oracle’s food partner in the HQ Region for over 29 years. Our chefs cook from scratch, including sauces, stocks, and soups. Widely recognized as a pioneer in environmentally sound sourcing polices, we are proud to be the first food service company to: • • • • • • • •
Directly support small, local farms (20% of our purchases are within 150 miles from each café) Strive to serve only sustainable seafood Address antibiotics overuse in meat supply Switch to café-free eggs Tackle food’s role in climate change Advocate for farmworker’s rights Commit to pork raised without gestation crates Switch to third-party verified humanely raised ground beef
To learn more about our initiatives, wellness, Oracle’s food programs, or connect with our team, please go to our website, oraclehq@cafebonappetit.com