Executive Chef Kevin Doherty Dessert

Boston Bruins Stanley Cup

Chocolate Terrine

Ingredients

16 ounces semi sweet chocolate
1.5 cups butter unsalted
25 cup espresso or strong coffee
1.5 cups granulated sugar
8 whole eggs beaten – (strained)

Steps

1. 1. In a bowl over sauce pan of water melt butter and chocolate
2. 2. Add coffee and sugar to dissolve
3. 3. Heat to 120 degrees
4. 4. Remove from heat and wisk in eggs all at once
5. 5. Pour into mold, or pans lined with parchment paper or silicone molds
6. 6. Cook in water bath 325 degrees for 40 minutes (covered) 

Vanilla Ice Cream

Ingredients

4 each egg yolks
6 tablespoon granulated garlic
1 teaspoon corn starch
1 pinch all spice
1.25 cups whole milk
1.25 cups heavy cream
1 each vanilla bean or vanilla paste or extract

Steps

1. 1. Mix the egg yolks, sugar and cornstarch in a bowl, wisk frothy
2. 2. Place the milk, vanilla in small pot and place on fire, bring to boil, temper the egg mixture to the hot cream and place back on stove to thicken slightly (simmer only) place in refrigerator to cool completely
3. 3. Whip the heavy cream in a bowl to soft peaks, fold this mixture into the thickened custard and place in ice-cream machine, churn as directed by machine.

Macerated Orange segments

Ingredients

3 each florida oranges, peeled with knife to remove all pith

Steps

1. 1. Section these as for supremes (individual segments) place these is a small bowl with 1 oz marsala wine, let stand 30 minutes, drain well before serving (three pieces per portion)

Maple Sabayon

Ingredients

4 each egg yolks
3 oz granulated sugar
4 oz marsala wine
1 oz 100 percent pure maple syrup

Steps

1. 1. Place all ingredients in double boiler over med low heat, whip till double in volume, will turn pale white and thick, reserve till service

Toll House Cookie

Ingredients

1.5 lbs granulated sugar
1lbs brown sugar
0.75 oz baking soda
1.75 lbs Crisco shortening
12 oz whole eggs
1.25 oz vanilla paste or extract or 2 vanilla beans
4 oz cold water
2.5 lbs cake flour
2.5 lbs chocolate chips

Steps

1. 1. Combine white sugar, brown sugar, soda, Crisco, eggs and vanilla in mixer bowl, mix to combine, add water and cake flour, mix just enough to bring together, add chocolate chips and done. 
2. 2. You want to use a small ice cream scoop to scoop and bake
3. 3. Bake 275 to 300 10-12 min or until just golden at edges.
4. 4. Left over batter can stay in refrigerator for 2 weeks or this can be frozen also in small containers
5. 5. Plating of dessert, unmold the terrine after it has been cooked and cooled overnight, slice or serve whole, I like to use graham cracker crumbs to sit the ice cream on, add oranges to the side and sauce, as desired with the maple sabayon, garnish with cookie