The Culinary Institute of America

Grilled Lamb Chops with Watermelon Molasses, Sofrito and Polenta

For a delicious dish that balances the richness of grilled lamb with the bright and fruity sweetness of watermelon molasses, try these grilled lamb chops with watermelon molasses, watermelon sofrito, and polenta. Your guests will love the combination of savory and smoky lamb with sweet and fruity watermelon glaze, spiced watermelon sofrito, and creamy polenta. Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, Magnus Young shows us how to make this stunning entree.
Get the Grilled Lamb Chops recipe here!
 

Melonchelada Cocktail

This fruity, sweet, and refreshing drink inspired by the traditional michelada, uses watermelon juice in place of tomato juice. Chef Magnus Young, Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, shows us how he makes this watermelon “melonchelada.”
Get the recipe for this Melonchelada Cocktail here!

Watermelon Stack Cake

Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, Magnus Young shows us how to make a watermelon stack cake. This stack cake filling gets its beautiful color and sweet flavor from watermelon molasses and watermelon butter, and is inspired by a classic Appalachian dessert. Some historians believe that stack cake was a 19th century Appalachian wedding tradition, where each guest brought a single cake layer to the ceremony, which would then be assembled and spread with apple butter. This cake features sweet, jammy watermelon butter in between the layers.
Get the Watermelon Stack Cake recipe here.

Pecan Delight Ice Cream Sundae

Here’s an elevated version of a banana split. This Maple Pecan Ice Cream Sundae is made with Caramelized Bananas, Pecan Honey Tuile, Orange Cranberry Compote and Candied Pecans. This Pecan Delight Ice Cream Sundae brings together familiar and nostalgic flavors that your guests will love.
This was one of the winning recipes created by Tkaiya Dryden, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge.
Get the Pecan Delight Ice Cream Sundae recipe here!

Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce

Delight your guests with this delicious dish that’s perfect for fall: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. The crisp and buttery New Mexico pecans, the creamy mascarpone, and the rich brown butter sage sauce create a dish that’s both indulgent and comforting. These ravioli are the taste of fall in one creamy, sweet, and savory bite: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce.
This was one of the winning recipes created by Jayden Kemanian, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge.
Get the Pecan and Mascarpone Ravioli recipe here! 

Sweet Potato Gnocchi with Pecan Ricotta

Wow your guests with this delicious vegetarian pasta dish: Sweet Potato Gnocchi with Pecan Ricotta, Roasted Brussels Sprout Leaves and Apple Fennel Salad. The combination of pillowy soft gnocchi, creamy pecan ricotta, and refreshingly crisp apple fennel salad, make this a winning menu option.
This was one of the winning recipes created by Olivia Delisle, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge.
Get the Sweet Potato Gnocchi with Pecan Ricotta recipe here!
 

Squash Tart with Pecan Brittle and Candied Bacon

This beautiful dish brings the comforting flavors of fall to your guests: Acorn Squash Mousse Tart with Spicy Pecan Brittle and Candied Bacon. The crisp and nutty pecan brittle, the smoky bacon, and sweet creamy mousse work together to make a delicious combination. These tarts can be served as a nice fall appetizer, an amuse bouche, or even a light lunch accompanied by a salad.
This was one of the winning recipes created by Nyah Marshall, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge. 
Get the Acorn Squash Tart Recipe here!

Chipotle Plant-Based Meat Crumble Tacos with Tomatillo Salsa and Pickled Onions

These mouthwatering Chipotle Tofu-Crumble Tacos are quick and easy to make, and they’re packed full of healthy, plant-based protein. We’re using Nasoya Plant-Based Meat Crumbles in place of meat and topping it off with some fresh tomatillo salsa and pickled red onions for the ultimate plant-based taco night! These plant-powered tacos re-imagine tofu as an exciting new menu item in your kitchen.
Get the recipe at: https://www.plantforwardkitchen.org/recipe/chipotle-tofu-crumble-tacos