Father's Day is just around the corner, and what better way to celebrate than by honoring the chef dads who bring flavour, creativity and love to our kitchens? At Cuisipro, we understand the importance of quality tools and equipment in culinary endeavors. We have curated a collection of top products that chef dads adore, making Father's Day a perfect occasion to show your appreciation. Join us as we highlight some of our favorite products and share an exclusive recipe from our guest baker, Gavan Knox.
Father's Day Favorites: Cuisipro's Top Products for Chef Dads:
As you plan the perfect Father's Day surprise, explore our handpicked selection of Cuisipro products that are sure to delight the chef dads in your life. Whether they are novices or seasoned culinary experts, these tools are designed to enhance their cooking experience. Here are a few of our favorites:
Deluxe Batter Bowl: Our Deluxe Batter Bowl is a versatile and indispensable tool for every chef dad. With its non-slip base and convenient measurements, it makes mixing and pouring a breeze. From pancakes to cake batters, this bowl is a must-have for any kitchen.
Roasting Rack: Help your chef dad achieve succulent and evenly cooked meats with our Roasting Rack. The elevated design allows for proper airflow, resulting in perfectly crispy and tender dishes. It's a game-changer for Sunday roasts and holiday feasts
Gravy Separator: Simplify the process of making delicious gravies and sauces with our Gravy Separator. Its innovative design separates fat from flavorful juices, ensuring that your chef dad can create rich, savory accompaniments to complement his culinary creations.
3-in-1 Baster Set: For the dad who loves to barbecue and roast, our Dual Baster Set is a fantastic addition to his grilling arsenal. The dual-function design allows for both basting and injecting flavors into meats, making it a versatile tool for enhancing the taste and juiciness of grilled delights.
Stainless Steel Measuring Cups and Spoons: Accurate measurements are crucial in cooking, and our Stainless-Steel Measuring Cups and Spoons provide precision and durability. With their sturdy construction and easy-to-read measurements, these tools are essential for any chef dad's recipe repertoire.
Meet Gavan Knox: An Award-Winning Baker and LGBTQ+ Father:
Exclusive Recipe from Gavan Knox: The Perfect Father's Day Treat
To make this Father's Day even more special, we have an exclusive recipe from our guest baker, Gavan Knox. Get ready to tantalize your taste buds with his mouth-watering creation:
Beer Maple Bacon Sticky Buns
- 4 strips bacon, chopped (not peameal style)
- 1 ¾ cups whole milk
- 2 tablespoons butter
- 1 tablespoon ground cinnamon
- 4 cups white bread flour
- 2 ½ tablespoons caster sugar
- 1 tsp salt
- 2 tablespoons bacon fat (from cooking bacon)
- 2 ¼ teaspoons fast-action yeast
- 1 egg, room temperature, beaten
- ½ cup whipping, or heavy cream
- 1 cup dark brown sugar
- 3 tablespoons ground cinnamon
- ½ cup butter, softened to room temperature
Maple Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup salted butter, softened
- 2 Tablespoons maple syrup
- 2 cups powdered sugar
- ¼ teaspoon fine sea salt
Beer Caramel Drizzle:
- ½ cup lager, or other blonde beer, preferably flat
- 2 tablespoons light corn syrup
- 1 ½ cups granulated sugar
- ¼ teaspoon cream of tartar
- ¼ cup unsalted butter, cubed, room temperature
- ¼ cup heavy cream, room temperature
Beer Caramel Drizzle:
- Combine the beer, corn syrup, sugar and cream of tartar in a large saucepan set over a medium–low heat. Bring to the boil and cook for 10–12 minutes until it becomes a deep gold colour, but not dark brown. DO NOT STIR at any point. If you need to, you can gently swirl the pan to make sure the mixture is melting evenly. When the caramel begins to colour, it will darken quickly, so keep a close eye on it!
- Once it reaches the correct colour, quickly and carefully remove the pan from the heat. Add the butter cubes and using a whisk gently stir until the butter has melted and is well combined. It will bubble and release steam, so be careful!
- Next add the cream and slowly stir, again taking care not to burn yourself from the rising steam.
- Once well combined, add salt to taste and whisk to combine. Allow to cool completely before use. Any additional sauce can be stored in an airtight container for up to 2 weeks in the fridge. If it sets too much in the fridge, remove and allow to come to room temperature.
- In a skillet, combine the chopped bacon and two tablespoons of water. Cook until the bacon is crispy, stirring when needed. Once cooked, remove the bacon pieces using a slotted spoon and set aside to cool. Transfer the rendered bacon fat to a heat-proof container to cool.
- Put the milk, butter, and cinnamon, in a small saucepan and heat very gently over the lowest available heat until the butter has melted. Set aside and leave it to cool to a lukewarm temperature.
- In the bowl of a stand mixer, mix the flour and sugar together. On one side of the bowl, add the yeast, and on the opposite side add the salt.
- Into the flour bowl, add the cooled milk/butter mix, two tablespoons of the rendered bacon fat and the beaten egg.
- With the dough hook attachment, knead this on medium for seven minutes. It should become smooth, pliable and come together in a ball.
- Transfer the dough to a lightly oiled large bowl and cover tightly with lightly oiled cling wrap. Leave the dough to rise in a warm place for an hour to an hour and a half or until doubled in size.
- Line the base and sides of a 13.5x9.5 high-sided baking tin (or roasting pan) with parchment paper and set aside until needed.
- Filling: Take two tablespoons of the cooled, crispy bacon pieces and crush as fine as you can –you can use a mortar and pestle or a rolling pin. Add crushed bacon to the brown sugar, cinnamon, and softened butter in a bowl. Beat until well combined. Set aside until needed.
- When your dough has risen, tip it out into a lightly floured counter surface and roll out to a 40 x 50 cm rectangular shape (don’t stress about it being too precise!).
- Spread the cinnamon butter (as evenly as you can) over the surface of the dough using a spatula or offset spatula.
- Starting at the long edge, roll the dough into a tight log shape.
- Trim the ends off the roll and then cut into 12 even pieces. *
- Arrange the rolls in a 3×4 formation (cut side up) in your prepared baking tin. Cover loosely with oiled cling film and leave to rise for about an hour. (You can also it pop into the fridge and leave to slow proof overnight. Once ready to bake, remove the tray of risen cinnamon rolls from the fridge at least 30 minutes prior to baking.)
- About 10 minutes before end of the rolls proofing, preheat your oven to 350°F.
- Before transferring the risen rolls in the oven to bake, gently pour the whipping cream over the rolls, ensuring they are all soaked.
- Bake the rolls in the oven for 30 minutes. If the edges start to brown too soon, lightly cover the pan with aluminium foil.
- When baked, remove the rolls from the oven and set aside to cool while you prepare the frosting.
Maple Cream Cheese Frosting:
- In a large bowl, combine the cream cheese, butter and maple syrup. Beat well using a hand mixer or wooden spoon.
- Add in the powdered sugar and salt. Beat until combined.
- Once your buns have cooled, spread over the maple cream cheese frosting and drizzle with as much caramel sauce to your liking. Finish by sprinkle over the bacon crumble pieces.
- Finished buns can be kept in an air-tight container for up to 3 days.
*To cut the cinnamon rolls, I use a length of either unflavoured dental floss or fish-line. Loop it around the dough log where you want to make the cut, pull in opposite directions and there – you have a perfectly cut cinnamon roll ready for baking! Failing this of course, feel free to use a knife!