Oatmeal “Raisin Foam” Cookie, Iowa State University

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
18 cookies

When Ed Astarita, pastry chef at Iowa State University, recently hosted the corporate chef from the California Raisin Board he wanted to do something that was fun and different than the regular raisin recipes already available. These oatmeal “raisin foam” cookies were one of three desserts he created. The recipe takes a classic oatmeal raisin cookie and puts the chef's own signature on it.

"I took the whole raisins out of the recipe, and after a little trial and error, I found the right mixture and consistency needed to develop a raisin foam," Astarita says. "When you bite into the cookie and foam together it tastes like an oatmeal raisin cookie but with a twist. Everyone who has tasted it was impressed with the taste and thought it was unique and fun."

Ingredients

Oatmeal Cookie Base:
3 oz. all-purpose flour
2 oz. oatmeal cereal
4 ½ oz. brown sugar
3/8 tsp. baking soda
1/8 tsp. salt
3 ½ oz. unsalted butter, melted (or margarine for dairy-free alterative)

Foam Topping:

Raisin Juice:
1 ½ lb. raisins
2 ¼ lb. water

Raisin Foam:
18 oz. raisin juice
1 ¼ tsp. Lecite (soy lecithin)

Steps

1. Combine dry ingredients in bowl. Add butter to dry mixture and mix well. Using a #70 scoop, scoop and flatten balls on tray. Bake at 325 °F for 8 minutes.

2. To make foam, start with making raisin juice. In a sauce pot, combine raisins with water. Bring to a boil, then simmer for about 10 minutes. Purée with immersion blender. Bring to a boil again and simmer for 6 more minutes. Skim any impurities off top. Purée once more with immersion blender. Strain through fine mesh strainer. Chill in ice bath.

3. Mix juice and Lecite in tall bowl. Using immersion bender, mix ingredients at surface of liquid to bring in largest possible amount of air, so that foam forms on surface.

4. For service, collect foam with spoon and place on cookie.

More From FoodService Director

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

FSD Resources