You don’t want to miss “The Addams Family – A New Musical Comedy” coming to the Orange Beach Event Center! Jessica and Krista from the town of Orange Beach visited the kitchen at Studio 10 to make a fresh and spooky dessert while giving us details about the show.
The Addams Family – A New Musical The dinner theater will take place October 7-10, 2021 at the Orange Beach Event Center, 4671 Wharf Pkwy W., Orange Beach, AL 36561. Tickets are $ 50 per adult and are free for children 12 and under ( including dinner and show). Buy tickets at www.orangebeachal.gov/events/performing-arts.
Schedules are :
- October 7 at 7 p.m.
- October 8 at 7 p.m.
- October 9 at 7 p.m.
- October 10 at 2 p.m.
Here are some of the recipes used to prepare the “eyeball” dessert featured on Studio 10:
Preparation: 15 minutes
Cooking: 20 min
- 9 ounces unsalted butter, softened
- 7 ounces of sugar
- ½ teaspoon of salt
- 2 whole eggs
- ½ teaspoon of vanilla
- Zest 1 orange
- 17.5 ounces of all-purpose flour
* Cream the butter, sugar and salt.
* Add the eggs one at a time. Add the vanilla and zest.
* Add the flour and mix over low heat until incorporated.
* Press into the pie shell. Stitch the bottom of the shell. Refrigerate for 1 hour.
* Bake at 350 * until lightly browned.
If you are baking cookies, refrigerate the dough slightly until it hardens. Take small balls of dough and roll them into finger-length logs. Add lines and shapes to the fingers. Squeeze the almond slivers onto your fingertips.
Refrigerate for 1 hour and bake at 350 * until golden brown.
When completely cool, brush with cocoa powder and drizzle with white chocolate dyed red.
- 1 cup of pomegranate juice
- ½ cup) sugar
- 2 cups of milk
- 6 tablespoons of sugar
- Pinch of salt
- 2 ½ tablespoons of cornstarch (3 tablespoons / 30 g for a firmer pastry cream)
- 1 tablespoon vanilla bean paste / extract / 1 vanilla bean pod
- 3 large egg yolks
- 1 large egg
- 2 tablespoons of pomegranate syrup
- Red food coloring, if needed
- 3 tablespoons unsalted butter, softened
For the syrup:
Add the pomegranate syrup and sugar to a saucepan and stir over medium heat for about 20 minutes. Transfer to a heat-resistant container and let cool.
For the pastry cream:
Put the milk in a saucepan. Heat the milk over medium-high heat and bring it to a boil, almost to a boil.
While the milk is heating, place the sugar, egg and yolks, cornstarch, vanilla extract, and salt in a bowl. Whisk until you get a thick and smooth mixture. Place the bowl with the egg mixture on a napkin or napkin (to prevent the bowl from slipping while whisking, in the next step), and set aside until the milk comes to a boil (almost boiling).
As soon as the milk begins to simmer / bubble, remove it from the heat. Slowly pour about half of the hot milk, in a thin stream, into the egg mixture, WHILE STILL SCALING to temper the egg mixture. When the eggs have been cooled, add the egg mixture to the hot milk in the saucepan.
Heat the custard base over medium heat while whisking vigorously until it begins to thicken – this should take about 1 to 2 minutes depending on the heat of your pan and the size of your pan.
While whisking, let the cream boil (the cream will release bubbles). Lower the heat and cook for another 1 to 2 minutes after you see the first bubbles breaking the surface. Lower the heat and whisk constantly for about 30 to 60 seconds after the first bubbles have broken the surface.
Remove from the heat and stir in the pomegranate syrup and food coloring. Stir in the butter, until completely combined.
Pour the cream into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap touches the entire surface. This is to avoid the formation of a pastry cream skin on the top. You can also choose to pass the custard through a sieve to remove lumps.
Let the custard cool down to room temperature, then let it cool in the refrigerator for a few hours, until it is completely cool.
Use as needed after the custard has cooled.
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