My interest in Les Marmitons Fried Cheese Cakes

Hello to all my foodie friends out there in web land its MadJon again coming to you from the great state of South Carolina and I hope all is well with you and yours.  This blog I want to educate you on the mens' international cooking club that I have been invited as a guest chef two years running and hope to be asked again sometime.  They are are great group of men and a great joy to work with.  They only invite like maybe 8 to 10 chefs a year to come work with them.  Any Who I hope you enjoy reading about this group of Chefs.

       

 

A BRIEF INTRODUCTION

Les Marmiton is a men’s’ cooking club that has 16 chapters in Canada and the U. S., with three chapters in the Atlanta area.  The Canton Chapter now has 35 members, most living in the Active Adult community of Soleil at Laurel Canyon.  The first meeting of the group that became Les Marmitons of Canton took place in November of 2007. 

Our early cooking events were held at the Chattahoochee Technical College (CTC) kitchen under the supervision of Chef Michael Bologna, the executive teaching chef at the school and partner in Vingenzo’s Restaurant located in Woodstock. 

Our cooking events are now held in the Soleil Clubhouse teaching kitchen (pictured above) which has 6 student stations and a chef station. 

We cook on the 2^nd Tuesdays from September thru May and we already have guest chefs and event hosts committed through the end of 2010.  The chefs who have cooked with us have contributed greatly to our knowledge of food preparation and every event has been enjoyable for both the chefs and our members.  On average we prepare for 22 attending members plus the Chef and our able kitchen helper.  We have a membership at Restaurant Depot and have become adept at sourcing everything except unique items that our guest Chef may help source.

Our international group has a website that our chapters share – www.lesmarmitons.org – and on the Canton portion of the site we have archived our previous guest chefs, event menus and photos from many of our events.

The Monthly Event

A typical event of Les Marmitons begins around five in the evening as members gather to enjoy a pre-dinner glass of wine, meet the guest Chef, hear the Chef explain the menu created for the evening, and establish timelines for the meal preparation and service.

Members attending are assigned to teams with one member serving as team leader.  Each team is responsible for a preparing, cooking and serving one course under the direction and guidance of the guest chef.  

During preparation, the Chef circulates through the kitchen providing guidance and advice to each team. Team members for one course also have ample opportunity to learn the technique and special preparation tips for the other courses.

Except for some final, finishing touches, the major preparation is completed by 7:30 and the first course is served.  Each course is typically accompanied by a wine that has been specially selected to enhance the enjoyment of the food. 

During the course of the meal, the preparation and presentation of each course is explained by the team leader, the team members are introduced, and the Chef provides additional comments and constructive critique.  When the final course is completed, the members recognize the Chef for his or her time, expertise and professionalism.  Special attention is always given to the Chef’s restaurant or other professional affiliation. A quick cleanup brings the         

 

 

 

 

 

Fried Cheese Cake

 

4 – 6 Spring Rolls wraps
1 package 8 oz. Cream Cheese
1 cup Confectioner’s Sugar
1 tsp. Vanilla
7 wafers of Graham Crackers
½ tsp. Cinnamon

3 tbsp. Sugar
3 tbsp. Butter

½ cup Sugar
½ tsp. Cinnamon
1 Egg, beaten (to seal wraps) 

Oil to fry in

Directions:

1) Crush Graham crackers.  Melt butter.  Chop pecans.  Mix crackers, melted butter, 3 T. sugar, cinnamon.  Hold.

2) Cream cheese, softened.  Mix with confectionary sugar and vanilla until smooth.

3) Mix ½ cup sugar and cinnamon.  Set aside.

4) Take one wrap.  Put Graham cracker mix on wrap about  2 tbsp.; spoon two teaspoons of cream cheese mixture on the Graham crackers.  Fold in half and seal with beaten egg on edges.  Press and fold in edges.  Fry in hot oil for 3 minutes on both sides until brown.  Sprinkle sugar and cinnamon on fried wrap.

5) Serve with ice cream.  Top with chocolate ice cream sauce on both sides.

 

 Well I hope that you enjoy this story and recipe and that you email me with any question that you have on cooking or recipes that you may have questions about at madjon51@aol.com and watch my show at aikenstandard.tv, Cooking With MadJon and Friends.  Happy trails to you until we meet again.