Strawberry Winners
Florida strawberry season is a great time of year!
My Strawberry Winners
Strawberry Cheesecake Parfaits
Strawberry Sour Cream Ice Cream
Nectarine and Strawberry Crunch
Strawberry and Blueberry Gelatin Mold
Strawberry Cheesecake Parfaits
Strawberry Sour Cream Ice Cream
Nectarine and Strawberry Crunch
Strawberry and Blueberry Gelatin Mold
Coffee Ice Cream
Always make your own coffee ice cream…….end of story. I don’t think there are better ice creams to make than vanilla or coffee ice cream. There is not one in any store that compares.
Coffee Ice Cream
Ingredients
- 1 1/2 C. Whole Milk
- 3/ C. Sugar
- 1 1/2 C. Whole Coffee beans
- Pinch of Sal
- 1 1/2 C. Heavy Cream
- 5 Lg. Egg Yolks
- 1/4 t. Vanilla Extract
- 1/4 t. Finely ground Coffee
Preparation
- Warm milk, sugar, coffee beans, salt. 1/2 C. of cream in a medium saucepan
- When warm, cover, remove from heat and steep at room temperature for 1 hour.
- Rewarm coffee infused milk; pour in the remaining 1 C. of cream into a large bowl; set a mesh strainer on top. In separate medium bowl whisk the egg yolks and slowly pour the warm coffee mixture into the yolks whisking constantly; then scrape the warmed yolks back into the saucepan
- Stir mixture constantly over medium heat while scraping the bottom as you stir until mixture thickens and coats the spatula. Pour in the strainer and stir into the cream. Press the coffee beans in the strainer to extract as much coffee flavor as possible; discard the beans. Mix in the vanilla and ground coffee; stir until cool over an ice bath.
- Chill thoroughly in the refrigerator. Freeze in your ice cream maker according to directions.
Yield: 1 Quart
Recipe from “the perfect scoop” by David Lebovitz
Blueberry Galette
Super fast to make for a weekend breakfast or brunch, but totally works for dessert too….and please add ice cream.
Blueberry Galette
For the Crust
Ingredients
For Crust
- 1 C. plus 2 tablespoons All Purpose Flour
- 1/2 t. Salt
- 1/3 C. Canola Oil
- 2 tablespoons Ice Water
For Filling
- 3 C. Fresh Blueberries
- 1/4 C. Sugar
- Grated Zest and Juice of 1 Lime
- 1 t. Ginger (peeled and minced)
- 1 t. Cornstarch (maybe more if needed)
- Sugar for sprinking when baked
Preparation
Add flour, salt and canola oil in a medium bowl. Fork together; add the water. Refrigerate for 30 minutes. Mix the berry mixture while dough is chilling
Take dough out of refrigerator and roll out on wax paper
- Preheat oven to 400 degrees
- Mix berries with sugar, lemon and cornstarch/set aside for 10 min. and stir occasionally
- Put the berry mixture on top of galette crust/make sure to leave a border/place the dough against the filling and fold
- Dot the berries with butter and sprinkle with some sugar.
- Bake for 45-55 minutes until crust is golden and juices are bubbling. (cover crust if it gets too dark)
Serves: 4-6
Recipe from: www.doriegreenspan.com
Tres Leches Cake
It was a special breakfast treat, but has been known to show up for brunch, lunch and dinner.
Tres Leches Cake
Ingredients
- 1 1/2 C. All Purpose Flour
- 1 tablespoon baking powder
- 4 Lg. Eggs
- 1 1/2 C. Sugar
- 1/2 C. Whole Milk
- 1 Can 14 oz. Sweetened Condensed Milk
- 1 Can 12 oz. Evaporated Milk
- 2 C. Heavy Cream
- 3 tablespoons grand marnier
- 1 tablespoon powdered sugar
- 1/2 t. ground cinnamon
Preparation
- Preheat oven to 350 degrees. Spray and flour 10″ spring form pan; line with parchment paper and grease
- Combine the flour and baking powder in a medium bowl/set aside
- Whip the egg whites until frothy; add the sugar and beat until stiff peaks
- Add the yolks one at a time blending well
- Add the flour mixture in 3 additions and alternate with the milk with 2 additions
- Pour batter into prepared pan and bake approx. 30 min. (toothpick will come out clean from center)
- Cool cake about 10 minutes; invert onto a platter with 1″ high sides
- Pierce top of cake with skewer. Mix sweetened condensed milk, evaporated milk, 1 C. heavy cream and liqueur in a medium bowl
- Pour the mixture over cake while still warm; cover and refrigerate until cold (approx. 3 hrs.)
- Combine the remaining 1 C. heavy cream with powdered sugar and beat until you have soft peaks
- Spread the whipped cream onto top of cake and sprinkle with ground cinnamon
Serves: 8-12
Recipe from Marcela Valladolid from http://www.foodnetwork.com
Winter Salad Bar
Even in South Florida we have winter salads. But getting ready to plant this week, February.
Winter Salad Bar
Menu
Herring in Cream Salad Platter
Herring in Cream Salad Platter
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Champagne Cocktails
Wherever you are and whoever you are with you should enjoy a Champagne cocktail. Champagne is so wonderful on its own but with a little bit of extra care you can make it an unforgettable cocktail memory.
Champagne Cocktails
CHAMPAGNE COCKTAILS
(Glasses by Waterford Lismore)
(Champagne Flute by Cartier)
(Champagne Glass by Reidel)
(Champagne Flute by Cartier)
Enjoy! I will be adding more so please let me know some of your Champagne cocktails that you share.
Stews and Chili
Some days are not as good as others and there are too few cool days in South Florida for stew or chili, so we do make the most of them.
(photo from St. Lioba Beer and Mushroom Soup; http://www.dejavucook.wordpress.com/10/09/2010/saint-lioba-beer-and-mushroom-soup/
Stews and Chili
Italian Beef Stew
Irish Stew
Pork Stew
Shrimp Stew with Tomatoes and Coconut Milk
Oyster Stew
Spicy Pinto Bean and Sausage Stew
Chili Con Carne
Cuban Black Bean and Corn Chili
White Bean Chicken Chili
Black Bean and Chorizo Chili (to be published)
Four Bean Chili (to be published)
Old Fashioned Beef and Vegetable Stew
Shrimp Stew with Tomatoes and Coconut Milk
Oyster Stew
Spicy Pinto Bean and Sausage Stew
Cuban Black Bean and Corn Chili
kkkkkkkkkkkkkkkkkkkkkkk
Custard Apple Squares
Prior to any holiday our time is precious. Do not suffer. Make this for breakfast, snacks, teatime, or dessert. It was delicious with Vanilla Ice Cream.
Custard Apple Squares
Ingredients
- 2 T. Unsalted Butter (melted and cooled; a bit more butter for the baking pan)
- 3 Medium Apples
- 1/2 C. Flour
- 1 t. Baking Powder
- 2 Lg. Eggs
- 1/3 C. Sugar
- Pinch of Salt
- 2 t. Vanilla Extract
- 6 T. Whole Milk (room temp.)
- Confectioners’ Sugar (optional for dusting top)
Preparation
- Preheat oven to 400 degrees; grease 8″ square baking pan
- Peel and slice apples (very thin)
- Whisk flour and baking powder together in a small bowl
- Combine the eggs, sugar and salt in a large bowl for about 2 minutes with a whisk until the eggs are pale; whisk in the vanilla, then the milk and cooled butter
- Add the flour mixture into the bowl and whisk until combined
- Add the apples and fold in gently until all apples are coated
- Pour the mixture into the baking pan and smooth the top
- Bake for 40-50 minutes or golden brown; use a knife inserted in the center to check
- Transfer to a rack and cool for about 10 minutes
- Sprinkle with confectioners’ sugar
Dinner in Tanzania
This weekend a few friends were visiting from New York and I managed to bring together a menu of memories of Tanzania for all of us. Some of us were there together and some of us were there at different times. It was the 60s and early 70s.. Each of us had left NYC alone or with a friend or two on stand-by heading to Nairobi first. Everything was beyond wonderful and imagine this, we had only read National Geographic Magazines, spent some time at the New York Library to reference countries, received our visas and shots and left for Africa. I prefer this way of travel.
Dinner in Tanzania
“Menu”
Goat Cheese and Sun-Dried Tomato Crostini
Roast Duck with Apricots and Prunes
Goat Cheese and Sun-Dried Tomato Crostini
Roast Duck with Apricots and Prunes
Cocoa Brownies from Katherine Hepburn
Did Ms. Hepburn really make these brownies? I will never know but any recipe The New York Times publishes has never failed me.
Cocoa Brownies
Ingredients
- 1/2 C. Cocoa
- 1 Stick Unsalted Butter
- 2 Lg. Eggs
- 1 C. Sugar
- 1/4 C. Flour
- 1 C. Walnuts or Pecans (chopped)
- 1 t. Vanilla
- Pinch of Salt
Preparation
- Preheat oven to 325 degrees; grease an 8″ square baking dish
- Melt butter in a saucepan; add the cocoa and stir until smooth; remove from heat and cool for a few minutes
- Whisk in the eggs one at a time, stir in the vanilla
- In another bowl cmbine the sugar, flour and salt; add to the cocoa mixture and stir until combined
- Pour into prepared pan and bake for 40 minutes (do not overbake); let cool before cutting into squares
Serves: 9
Recipe from: http://www.nytimes.com
"Deja Vu" Cook 