Eat your centerpieces with Le Cordon Bleu

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(KTVI)- Le Cordon Bleu Chef Instructor Eddit Schmidt gave us the green light to eat everything on the holiday table, including the centerpiece. Doctors recommend people never eat Christmas trees or wreaths. Chef Schmidt makes it hard to follow that advice, when the trees are made of donut holes and macaroons and the treats are made of fresh herbs and cheese. He says the centerpieces are eye-catching.

You may want to take a picture, though. It will last longer.

Le Cordon Bleu teaches students how become certified chefs and cooks. But, you do not have to be a full-time student to make your own holiday treats.

Doughnut Hole Christmas Tree

DOUGHNUT HOLES
Ingredients:
• 1 cup sugar
• 2 eggs, beaten
• 1 cup milk
• 1 tsp. vanilla
• 3 cups flour
• ¼ tsp. salt
• 2 tsp. baking powder
• Cinnamon sugar, to taste

Method of Preparation:
1. Mix together all ingredients.
2. Drop by teaspoon into hot oil. Fry until brown. Drain.
3. Roll in sugar and cinnamon while still warm. It's easy to do this in a clean brown paper lunch bag. Alternately, doughnuts may be dusted with powdered sugar.

Chef`s Notes:
• To make cinnamon sugar, combine ½ cup granulated white sugar with 1 tsp. cinnamon
• To make glaze add water to powdered sugar until desired thickness is achieved
If you wish to make chocolate doughnut holes add 1 oz. of cocoa powder to dry ingredients in the above recipe

DOUGHNUT HOLE CHRISTMAS TREE ASSEMBLY:
Ingredients:
• 1 container creamy white frosting
• 2 (13 oz.) boxes mini powdered sugar doughnuts or homemade donut holes
• Green jelly candy mint leaves
• Blue jelly beans
• Styrofoam cone
• Toothpicks

Method of Preparation:
1. Fill a zip top bag with icing. Snip a small corner of the bag to make a piping bag.
2. Place the Styrofoam cone on a plate and frost with icing. Starting at the base and working up, secure mini doughnuts to the cone with toothpicks. Using the piping bag, fill in the gaps between doughnuts with icing.
3. In the larger gaps between the doughnuts, place candy mint leaves secured with toothpicks and blue jelly beans.

Bleu Ribbon Holiday Treats Workshop
Saturday, December 13, 2014
10 a.m. - 2 p.m.

Le Cordon Bleu College of Culinary Arts in St. Louis
7898 Veterans Memorial Parkway
St. Peters, MO 63376
(636) 696-4850

For additional information visit: bleuribbonkitchen.com or chefs.edu.

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