Authentic Strawberry Shortcakes

2 Apr

Ingredients
1/4 cup sugar 
2 cups all-purpose flour 
1 tablespoon baking powder 
6 tablespoons cold butter, cut into small pieces  
1 large egg 
1/2 cup and 2 tablespoons heavy whipping cream 
1/2 teaspoon vanilla extract 
For the compote:
2 1/2 cups hulled and halved strawberries 
2 1/2 tablespoons water 
1 1/4 tablespoons sugar 
Makes 10 shortcakes. 
1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. 
2. Combine the sugar, flour, and baking powder in a large bowl. Using a fork, cut in the butter until the dough resembles coarse meal. 
3. Whisk together the egg and the whipping cream in a small bowl. Slowly add this mixture to the dry ingredients until the dough comes together. 
4. Transfer the dough to a lightly-floured surface, patting it down to a 1-inch-thick square. Use a 2 1/2 inch cookie cutter to cut the dough into circles. Repeat the process until you have used up all the dough. 
5. Bake until golden brown for 25-30 minutes. Allow to cool for 15 minutes. 
6. For the compote, combine the strawberries, sugar, and water in a small saucepan. Simmer until the strawberries become soft, having released their juices. 
7. To serve, cut the shortcakes length-wise. Place a scoop of vanilla ice cream in the center of the shortcake and drizzle the compote over the ice cream. Top with a few fresh strawberry slices. 
These classic strawberry shortcakes were fun and easy to bake. There is nothing more satisfying than watching the dainty circles of dough puff up into beautiful golden biscuits in the oven. The shortcakes are buttery and flaky on the outside and tear open seamlessly, revealing a soft and airy interior. While vanilla ice cream is decadent and refreshing, freshly whipped cream would work beautifully here as well. The biscuits are also wonderful for breakfast or afternoon tea time, slathered with butter and your favorite fruit preserve.

Cranberry Oatmeal Sandwich Crisps with Vanilla Cream

28 Mar

Ingredients 
4 tablespoons softened butter 
3 tablespoons sugar 
2 tablespoons all-purpose flour 
1 teaspoon vanilla extract 
2/3 cup rolled oats 
1/2 teaspoon ground cinnamon 
1 tablespoon chopped dried cranberries 
For the cream:
1 egg white 
1/4 cup sugar 
1/2 tablespoon water 
1/4 teaspoon vanilla extract 
Makes 12 sandwiches.
1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. 
2. In a medium bowl, mix the butter, sugar, flour and vanilla extract until smooth. Once thoroughly combined, add the rolled oats. 
3. Drop teaspoons of dough, two inches apart, onto baking sheets. Slightly flatten the dough to ensure that the cookies come out thin. 
4. Bake until golden for 12-15 minutes. After baking, cool the crisps for 15 minutes. 
5. For the cream, bring an inch of water to boil in a medium saucepan. 
6. Combine the egg white, sugar, water, and vanilla extract in a small bowl. 
7. Over the boiling water, beat the cream thoroughly. 
8. Cool the cream for 10 minutes in the refrigerator. 
9. Once the cream and the oatmeal crisps are cool, sandwich a teaspoon of cream in between two crisps. 
10. Allow the assembled sandwiches to cool in the refrigerator for an additional 10 minutes. 
These dainty sandwiches will surely satisfy your sweet tooth without being overpowering. I love the contrast between the crunchy oatmeal and the airy vanilla cream. While on spring break, I am excited to devise more delicious recipes to share with you all. Enjoy!

Chocolate Coconut Bars

26 Feb



Ingredients 
3 tablespoons butter 
6 whole graham crackers 
3/4 cup milk 
1 1/3 cups semisweet chocolate chips 
1 1/2 teaspoons vanilla extract 
1 pinch of salt 
1/2 cup shredded coconut 
Makes 12 bars.
1. Line the 8-inch square baking pan or dish with foil so that the foil hangs over the sides. 
2. Grease the foil with butter. 
3. Melt the 3 tablespoons of butter in a small saucepan over medium-low heat. 
4. Once melted, move the pan to a heatproof surface and allow the butter to cool for 5 minutes. 
5. Put the graham crackers in a zippered plastic bag, press out the air, and seal. 
6. Using a rolling pin, crush the crackers to make small crumbs. You should have 1 cup of crumbs. 
7. Add the crumbs to the butter and stir with a wooden spoon until thoroughly blended. 
8. Scape the crumbs into the baking pan. 
9. Lay a piece of plastic wrap over the crumbs. Using your hand, evenly spread the crumbs to coat the bottom of the pan. 
10. Heat the milk and chocolate chips in a saucepan over medium-low heat, stirring with a wooden spoon until the chips are completely melted. 
11. Add the vanilla extract and salt to the chocolate filling. Stir until completely blended. 
12. Pour the filling over the graham cracker crust and spread evenly with a wooden spoon. 
13. Allow the chocolate filling and graham cracker crust to chill in the freezer for 15 minutes. 
14. Scatter the shredded coconut evenly over the chocolate, pressing the flakes in gently. 
15. Refrigerate the bars for 3-4 hours, until they are firm. To serve, lift the foil from the pan and cut into small squares. 
These bars represent the perfect balance between sweet and savory. The semi-sweet chocolate filling compliments the coconut perfectly and the graham cracker crust provides a delectable crunch. The recipe requires no baking experience and cleanup is a breeze. Enjoy!

Cheers to 2010, Hello 2011!

3 Jan

No better way to celebrate the new year than with amazing food and even better company. I hope everybody’s celebration was as memorable as mine. May the new year be filled with joy and prosperity for everyone!

For an easy, yet festive party favor, use ornaments as napkin holders. When the night is over, each guest can take one home!
A simple green salad topped with juicy lobster.
Braised short ribs with vegetables complimented by a white wine and parmesan risotto. The meat melts in your mouth…
So many to choose from, but by far my favorite dessert of the night was this fluffy dark chocolate mousse. Served in these miniature cups, the treat satisfies your sweet tooth without being overwhelming.
The sisquins (sisters+cousins=sisquins)! Yay
This photo was too cute to resist–even canines celebrate the new year!

Chicken Salad Lettuce Cups

28 Dec



Ingredients 
For the chicken salad: 
2 pounds chicken breast 
3 large celery sticks
1 large bell pepper (color of your choice)
1 cup shredded carrots
2 eggs
2 tablespoons lemon juice 
1/2 cup low-fat mayonnaise or greek yogurt
1 tablespoon dijon mustard 
20 large lettuce cups 
For the dressing:
2 tablespoons dijon mustard 
3 tablespoons extra virgin olive oil 
2 tablespoons lemon juice
Makes 20 lettuce cups. 
1. Boil the two eggs for 15-17 minutes. Remove the eggs when ready and allow them to cool.
2. Boil the chicken for 15-17 minutes. Remove the chicken when ready and allow it to cool.  
3. While the eggs and chicken boil, dice the celery and bell pepper.
4. Once cool, de-shell the eggs and dice them. 
5. Once cool, shred the chicken using a fork. Measure four cups total of the shredded chicken.  
6. Combine the carrots, celery, bell pepper, egg, and shredded chicken into a large bowl. 
7. Stir the ingredients lightly. 
8. Add the mayonnaise, dijon mustard, and lemon juice to the salad. 
9. Stir the salad until all the components are evenly mixed. 
10. For the dressing, combine the dijon mustard, olive oil, and lemon juice. 
11. Scoop an equal amount of the chicken salad into each lettuce cup.
12. Drizzle the dressing on top of the chicken to complete the recipe. 
An innovative, fresh version of your standard chicken-salad sandwich, these light, delicious lettuce cups will surely be crowd pleasers. This no-fuss recipe enables you to spend less time slaving over the stove and more time enjoying the food you have prepared. Swap the lettuce cups for bite-sized crackers and you have instant cocktail party hors d’ oeuvres. Bring this light meal to the park and allow all your friends to assemble their own lettuce cups–an ideal picnic dish that will have everyone asking for seconds. P.S. the salad tastes even better the day after!

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