Culinary Institute of America at Greystone

If you have been to my web site Hollywoodfoodstyling.com or just googled me you would know I am a classically trained chef and I attended C.I.A. aka The Culinary Institute of America located in New York . I learned so much at culinary school and was able to take that knowledge and parlay it into a wonderful career as a food stylist. The Culinary Institute just opened their second school called C.I.A. at Greystone it's a continuing education school and is considered one of the Napa Valley's most historic and majestic properties. I was lucky enough to have had the opportunity to visit the new campus and I must admit the school and the location is absolutely breathtaking. Before It was a school it was a brotherhood of monks called the Christian Brothers Brandy. The new school is wonderful it sits on fifteen acres of vineyard and has a restaurant located inside. The programs and facilities emphasize the cooking and baking traditions of many cultures, fresh, seasonal ingredients, health and nutrition, and sustainable agriculture. I really enjoyed my experience on the new campus and would love to come back and visit as a guest seminar speaker.

Apricot Brandy Cake

Ingredients

• 1/2 cup chopped pecans
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1/2 cup apricot brandy
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 egg
• 1/4 cup butter
• 2 teaspoons apricot brandy
• 2 teaspoons water
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle pecans on the bottom of the pan.
2. In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan.
3. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To make apricot brandy glaze: In medium pan, combine butter, apricot brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly. Stir in confectioners' sugar until of desired consistency. Drizzle over cake.