{"id":9452,"date":"2015-12-14T21:21:19","date_gmt":"2015-12-14T21:21:19","guid":{"rendered":"https:\/\/blog-omnihotels.flywheelsites.com\/?page_id=9452"},"modified":"2015-12-14T21:21:19","modified_gmt":"2015-12-14T21:21:19","slug":"music-city-holiday-cookie-trio","status":"publish","type":"page","link":"https:\/\/www.omnihotels.com\/blog\/music-city-holiday-cookie-trio\/","title":{"rendered":"Omni Cookie Collection – Music City Holiday Cookie Trio"},"content":{"rendered":"A collection<\/a> of its own today from the chefs at the Omni Nashville Hotel<\/a>. Each chef was tasked to create a new cookie recipe, that reminds them of the holidays, past and present, that speaks of Nashville and the vibrant city we live in and last but not least has a little southern adult flair to it. Each Chef was highly encouraged to use a minimum of one local product from Tennessee. (More “Omni Cookie Collection” Recipes<\/em><\/a>)\n\nSpiked Sweet Music City Bar<\/strong> – Executive Chef David Harker – “Has heritage in my Canadian roots and a little Tennessee Whisper Creek Sipping Cream in it. I make these with my girls during the holiday, minus the sipping cream of course.” \n\nPumpkin Spiced Moonshine Debbie\u2019s<\/strong> \u2013 Barlines Chef Joe Denomme – Great winter holiday party cookie for adults and takes Joe back to his childhood eating a few of the classic Little Debbie\u2019s. \n\nSouthern Comfort Kourabiedes<\/strong> \u2013 Chef Tournant Garrett Pittler – A little Greek Parthenon inspiration on this one, also his grandmother\u2019s specialty. \n\n\n\n
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Spiked Sweet Music City Bar<\/h3>\n\nCookie (Bottom Layer)<\/strong> \n1\/2 cup Pulgra butter, room temperature\n2 oz Semi-sweet Chocolate \n1 large egg, lightly beaten\n1 tsp Bourbon Vanilla Bean Extract \n2 cups chocolate graham cracker crumbs \n1 cup sweet or unsweetened coconut shredded \n1\/2 cup pecans, coarsely chopped\n\nCustard (Middle Layer)<\/strong> \n1\/4 cup unsalted Pulgra Butter, room temperature\n2 – 3 tablespoons Whisper Creek Tennessee Mocha Sipping Cream * \n2 tablespoons instant vanilla custard powder \n1\/2 teaspoon Trablit Liquid Coffee Extract or any other coffee extract \n2 cups powdered sugar \n\nChocolate (Top Layer)<\/strong> \n4 ounces semisweet Chocolate \n2 ounces White Chocolate \n2 each Peppermint Candy Canes Standard Size Crushed \n1 tablespoon unsalted butter\n\nPre-heat the oven to 350 degrees F. Butter or spray a 9 x 9 inch (23 x 23 cm) pan with a non stick vegetable spray.\n\nBottom Layer:<\/strong> In a saucepan over low heat, melt the butter. Remove from heat; add the chocolate stir until chocolate is smooth. Add the vanilla extract, chocolate graham cracker crumbs, coconut and chopped pecans. Press the mixture evenly onto the bottom of the prepared pan. Bake for 8 minutes in a 350 degree oven. Cool in a refrigerator completely. \n\nMiddle Layer:<\/strong> In your electric mixer, or with a hand mixer, whip the butter until soft and creamy. Add the remaining ingredients and beat until the mixture is smooth. If the mixture is too thick to spread, add a little more Whisper Creek Mocha or milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).\n\nTop Layer:<\/strong> Chop the chocolate into small pieces. Keep white chocolate separate. Then, in a heatproof bowl, over a saucepan of simmering water, melt the dark chocolate and butter. Melt the white Chocolate in a microwave safe bowl in intervals for 10 seconds at a time until is just starts to melt and is pourable. Keep warm. Spread the melted dark chocolate evenly over the filling; next marble the white into the dark before it sets. Sprinkle with crushed candy cane crumble. Refrigerate for about 10 minutes or until the chocolate has set. Using a sharp knife, cut into squares. Serve over the holidays with a great cup of coffee. Yield: Makes about 25 squares.\n*You can substitute this with milk or coconut milk for a non-alcoholic version. \n\n

Southern Comfort Kourabiedes<\/h3>\n\nCookie<\/strong> \n1 cup of butter\n\u00bc cup of confectioner\u2019s sugar (powdered sugar)\n1 egg yolk\n2 tablespoons of Southern Comfort\n\u00bc teaspoon of vanilla extract\n1 cup of roasted pecans, finely chopped\n2 cups of sifted all-purpose flour\n\u00bd teaspoon of baking powder\n1 cup confectioner\u2019s sugar (for decoration)\n\nInstructions<\/strong> \nPreheat the oven to 160-170 degrees C or 325 degree F.\n1.\tCream the butter very well and gradually add the sugar. Beat until fluffy. Add the egg yolk, Southern Comfort and vanilla. Beat again until it\u2019s very light and then stir in the pecans.\n2.\tBlend in the flour and baking powder mix to form soft, smooth dough. Chill for 30 minutes or until the dough is ready to be handled easily.\n3.\tTake a small amount of dough and flatten it with your hands. Shape it into a circle. Continue shaping and place them on an ungreased baking sheet approx. 1 inch apart.\n4.\tBake for 25-30 minutes or until they are light (very light!) brown. Cool on a rack. Dust generously with the powdered sugar.\n\n\n

Pumpkin Spiced Moonshine Debbie\u2019s<\/h3>\n\nCookie<\/strong>\n10 oz. Butter\n\u00bd cup Sugar \n1 cup Brown Sugar \n1 each Eggs \n1 Tbsp. Vanilla Extract \n1 Tbsp Molasses \n1.5 Cups AP Flour \n\u00bd tsp. Salt \n\u00be tsp. Cinnamon \n3 cups Quick Oats \n2 cup Raisins \n1 cup Corsair Pumkin Spiced Moonshine \n1 each Cinnmon Stick \n\nFilling<\/strong>\n\u00be cup butter, softened \n3 cup powdered sugar\n3 Tbsp Whisper Creek Tennessee Sipping Cream Orginal \n1.5 Tbsp Vanilla Extract\n1 Pinch Salt \n\n\nInstructions<\/strong>\nPre-heat oven 325 degrees F. Prepare a non stick cookie tray or use parchment paper lightly greased with pan spray. \n\nCookie:<\/strong> Cream butter and sugar. Add eggs, vanilla and molasses. In a separate bowl combine dry ingredients. Add dry mix into the butter mixture and stir until all is combined add the raisins. Portion with small 1 oz scoop or 1 tbsp and bake 8 to 10 minutes at 325 degrees. Until golden brown cool on rack. Fill with Cream filling between two fresh oatmeal raisins cookies, serve. \n\nFor the raisins:<\/strong> Moonshine and cinnamon stick up in a small sauce pot over medium heat do not ignite be careful, remove from heat add raisins rehydrate 10 minutes until soft and plump. Cool down add to cookie dough mix until incorporated. \n\nFor the Cookie Filling:<\/strong> Cream Butter and sugar in a mixing bowl. Add remaining ingredients and mix until smooth. \n\n\n\n
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\"Chef<\/a>As the Executive Chef of the Omni Nashville Hotel, Chef David Harker<\/strong> oversees all culinary operations for the hotel. This includes creative and managerial direction for banquet and pastry operations, in-room dining, and the hotel\u2019s signature dining venues: Kitchen Notes, Barlines, Bongo Java, and the rooftop pool. Harker\u2019s mission is to create an authentic expression of Nashville\u2019s vibrant culture through culinary interpretations. \n\nWith over 26 years of culinary and hospitality experience, David Harker was the Executive Chef at the 4 star, 4 diamond Omni Interlocken Resort in Denver Colorado. There he was responsible for all culinary and back-of-house operations for the resort including The Meritage Restaurant, The Tap Room, all banquets and catering operations. Prior to his tenure with Omni Hotels & Resorts, Chef Harker was the Executive Chef and Director of Food & Beverage for Miller Global and there transition team for Nickelodeon Family Suites Resort in Orlando, Fla., where he worked directly under Anthony Melchiorri TV personality and host of\u201d Hotel Impossible\u201d, during this time Chef Harker oversaw, all new concept development, daily food and beverage operations of the resort, staff hiring and training and the health and wellness program. Prior to this he was a task force Chef for Starwood Hotels and Resorts (opening team and Executive Sous Chef The Westin Westminster, Colorado, Four Points by Sheraton Denver, The Westin Charlotte North Carolina, task force Chef The Palace Hotel San Francisco, The W Chicago City Center, Executive Chef The Westin Dallas Park Central ), other notable experiences, Chef Co-Owner Babaloo Restaurant in Boulder Colorado, Executive Chef Marc\u2019s Steak and Oyster Bar and Valenties Italian Restaurant, two of the most successful restaurants in North Denver. \n \nHarker holds a culinary degree from and Western Culinary Institute and Metropolitan State College of Denver, has been a contributing member of the American Culinary Federation. Chef Harker has been an two time invite too Omni Hotels Master Chefs series CIA Hyde Park New York and CIA San Antonio. Professional awards include winning, First Place People\u2019s Choice Award 2011 and Most Creative Award 2013 both competing in The Taste of Elegance Beer Festival Colorado, first place in the People\u2019s Choice Award \u201cSpirit of the West\u201d at the 2003 Taste of Elegance Pork Competition in Colorado, and 2002 Silver Medal Winner and 2000 Bronze Medal Winner at the Governor\u2019s Symposium.\n\n\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n \n\n<\/center>\n\n

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