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Devil's Food Cake

By Barbara Beltrami

My birthday is this month and also of so many people I know, that I thought this would be a nice occasion to talk about birthday cakes. We all have our favorites, those special cakes that we request for our celebration or that those who fete us know are de rigueur.  

When I was a little girl, I insisted that only my Aunt Ethel could make the white cake with penuche frosting that I so adored. My husband always claims that all he ever wants for his birthday is a strawberry shortcake — exactly the way his mother made it. And that cake has also become requisite for my grandson. 

One friend, a devout chocoholic, thinks anything other than a devils food cake with chocolate fudge frosting is blasphemous. No matter what  kind it is, a homemade birthday cake is one of the nicest presents anyone can bake, give or receive.

White Cake

YIELD: Makes 8 to 12 servings

INGREDIENTS: 

 6 egg whites

2 cups sugar

2 sticks unsalted butter, softened

1 teaspoon vanilla

3 cups cake flour

1 tablespoon + 1 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

DIRECTIONS:

Grease and flour three 8 or 9” layer cake pans. Preheat oven to 350 F. In a large bowl, beat egg whites till stiff; gradually beat in one cup of the sugar. In another large bowl cream butter until light and fluffy, then beat in second cup of sugar and vanilla. Sift together flour, baking powder and salt, then add to butter mixture alternately with milk. Fold in beaten egg whites, pour into prepared cake pans and bake 45 minutes or until a cake tester inserted in center comes out clean. Cool on racks, then run knife around circumference of each layer to loosen. Frost as desired and serve with vanilla ice cream.

Aunt Ethel’s Penuche Frosting

YIELD: Makes enough for a 2-layer cake

INGREDIENTS: 

1 stick unsalted butter

1 cup brown sugar, packed

1/4 cup milk

2 cups sifted confectioners sugar

1 cup pecan or walnut halves

DIRECTIONS:

In a medium saucepan melt butter, add brown sugar, bring to a boil, then lower heat to medium-low and, stirring constantly, boil for two minutes; add milk, and stirring constantly, bring to a boil again. Remove from heat, let mixture cool to just lukewarm, and gradually add confectioners sugar until the frosting reaches the desired spreading consistency. If too stiff add just a little hot water. Frost cake and arrange nut halves on top.  

Devil’s Food Cake

YIELD: Makes  8 to 12 servings

INGREDIENTS: 

1 stick unsalted butter, softened

2 cups sifted cake flour

3/4 teaspoon salt 

1 teaspoon baking soda

1 1/4 cups sugar

3/4 cup milk

3 squares unsweetened chocolate, melted

1 1/2 teaspoons vanilla

2 eggs

DIRECTIONS:

Preheat oven to 350 F. Grease and flour two 9” layer cake pans. Put butter in a large bowl; sift  over it the flour, salt, baking soda and sugar. Add milk and beat for two minutes at medium speed; add melted chocolate, vanilla and eggs and beat for one minute. Pour batter evenly into pans and bake for 25 minutes or until a cake tester inserted in the center comes out clean. Run a knife around circumference of cake, turn them onto wire racks, then immediately turn them right side up to cool. Frost as desired. Serve with chocolate ice cream.

Chocolate Frosting

YIELD: Makes about 3 1/2 cups

INGREDIENTS: 

1 1/3 cups heavy cream

1 1/2 cups sugar

6 ounces unsweetened chocolate, broken up

8 ounces + 2 tablespoons unsalted butter

2 teaspoons vanilla extract

Pinch salt

DIRECTIONS:

In a medium saucepan over medium-high heat bring the cream and sugar to a boil; reduce heat to a simmer and stirring occasionally, cook until liquid is slightly reduced, about 5 to 7 minutes. Pour mixture into a medium bowl, add chocolate, butter, vanilla and salt; let stand, stirring occasionally, until chocolate and butter are melted. Set bowl in a larger bowl of ice water; with a hand held mixer on medium speed and occasionally scraping sides of bowl with a rubber spatula. Beat frosting until glossy, about 5 minutes. Spread on cake immediately.

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Fresh Pea Soup

By Barbara Beltrami

I warned you  a couple of weeks ago that you shouldn’t be surprised to find yet another column with recipes for spring. How can I do otherwise with the world in bloom at my doorstep? The split pea soup has given way to a creamy fresh pea soup, an artichoke frittata seems just the thing for a Sunday brunch or light lunch, and the sorrel in my herb garden is begging to be cut for a sorrel sauce for salmon. 

Fresh Pea Soup

YIELD: Makes 4 servings

INGREDIENTS: 

2 tablespoons unsalted butter

1 medium onion, minced

1 leek, trimmed, washed and thinly sliced

Salt and freshly ground pepper to taste

2 tablespoons flour

4 cups chicken broth

1 1/2 pounds fresh or frozen  peas

1/2 cup heavy cream

DIRECTIONS:

In a large saucepan melt butter over medium heat, then reduce heat to low and add onions, leeks, salt and pepper. Cook, stirring occasionally, until soft but not browned, about 6 to 8 minutes. 

Add flour and stirring with a whisk, cook for two minutes; slowly add broth and still stirring with whisk over medium heat, bring to a simmer. Add peas and simmer for 7 to 9 minutes. Let cool 10 to15 minutes, then puree in blender or food processor until smooth. Return to saucepan, add cream, and stirring frequently, bring to a brief simmer over medium heat. Serve hot or warm with croissants.

Artichoke Frittata

YIELD: Makes 6 to 8  servings

INGREDIENTS: 

1 pound fresh baby artichokes, trimmed

8 large eggs

2 tablespoons half and half

Salt and freshly ground pepper, to taste

1/4 cup extra virgin olive oil

1 shallot minced

1/4 cup minced fennel, bulb and fronds

2 tablespoons freshly grated Parmigiano cheese

DIRECTIONS:

Steam or boil artichokes in salt water until tender, then drain and rinse with cold water and cut into quarters. In a medium bowl, vigorously beat the eggs, then add half and half and salt and pepper. In a nonstick skillet with a metal handle heat oil over medium-high heat; add shallot and fennel and cook, stirring frequently, until they soften, about 3 to 5 minutes. 

Add artichokes and cook, stirring frequently, until they just begin to brown; pour in egg mixture and swirl pan to distribute mixture and veggies evenly over surface; tilt pan and gently lift edges of cooked egg mixture as you swirl in order for liquid to run underneath cooked part. Reduce heat to low, cover pan and cook another 6 to 8 minutes occasionally shaking pan back and forth so frittata doesn’t stick to bottom of pan but just starts to brown. 

Meanwhile preheat broiler. Leaving the oven door slightly ajar, place skillet under broiler for a minute or two to finish off center of frittata which will still be runny. Be vigilant! Using a potholder for the metal handle, remove from oven, flip onto serving plate and sprinkle with grated cheese. Serve hot, warm or at room temperature with a mesclun salad.

Salmon with Sorrel Sauce

YIELD: Makes 4 servings

INGREDIENTS: 

Four 1/2 pound salmon filets

1/4 cup unsalted butter

2 cups fresh sorrel leaves, chopped 

1/4 cup chervil, finely chopped

1/4 cup fresh flat leaf parsley, finely chopped

1/2 cup chives, snipped

1/2 cup heavy cream

Salt and freshly ground pepper to taste

Chive flowers for garnish

DIRECTIONS:

Poach or broil salmon until just starting to turn light pink in center; set aside to keep warm. In a large skillet over medium-high heat, melt butter until golden brown. Lower heat to medium and add sorrel, chervil, parsley and chives, stir just until they’re wilted, then add cream, salt and pepper. Bring to a boil, then reduce heat and continue to cook, stirring frequently,  until the sauce is thick enough to coat the back of a spoon. Spoon sauce over salmon. Garnish with chive flowers. Serve hot or warm with fresh asparagus and boiled new potatoes.

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Find Fiesta Inspiration with Mini Tacos

(Family Features) Liven up your mealtime routine with the fresh global flavors of an at-home fiesta for a memorable way to rethink your menu. With nearly countless ways to spice up the kitchen using inspiration from around the world, it’s easy to find something new and exciting.

For example, these Sloppy Joe Mini Tacos from “The New York Times” bestselling cookbook author Stephanie Banyas offer a true flavor fusion. The lively blend of ground turkey or pork chorizo, cheeses, spices and veggies pop when combined with the high-quality ingredients of Fresh Cravings Salsa.

These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta.

“This is the ultimate mashup of two school lunch favorites: Sloppy Joes and Tacos,” Banyas said. “It includes some serious attitude thanks to Fresh Cravings Salsa’s hearty blend of diced tomatoes, onions, fragrant cilantro and Anaheim and Serrano chili peppers.”

Visit freshcravings.com for more ways to spice up your at-home fiesta.

Sloppy Joe Mini Tacos
Recipe courtesy of Stephanie Banyas

Yield: 12-15 tacos

Ingredients:

1 container (16 ounces) Fresh Cravings Restaurant Style Salsa (mild or medium)
3 tablespoons ketchup
2 tablespoons yellow, brown or Dijon mustard
2 teaspoons Worcestershire sauce
2 heaping tablespoons light brown sugar
2 tablespoons vegetable oil
8 ounces ground turkey or pork chorizo
8 ounces 90% lean ground chuck or turkey
salt, to taste
freshly ground black pepper, to taste
1/4 cup water
15 tortillas
1/4 cup finely chopped fresh cilantro leaves
1 cup crumbled cotija cheese
1 cup shredded Mexican blend cheese (optional)
1/2 red onion, thinly sliced, soaked in ice water 30 minutes and drained

Avocado Mash:
1 ripe Haas avocado, halved, pitted and removed from skin
2 tablespoons finely diced red onion
1/2 lime, juice only
salt, to taste
pepper, to taste

Directions:

Preheat oven to 300 F.

In blender or food processor, process salsa until smooth. Remove 1/2 cup processed salsa and set aside for garnish. In medium bowl, mix remaining salsa, ketchup, mustard, Worcestershire sauce and brown sugar until combined. In large saute pan over high heat, heat oil until it begins to shimmer. Add chorizo and ground meat; season with salt and pepper, to taste. Cook, breaking up meat with wooden spoon, until golden brown and just cooked through, about 8 minutes. Add salsa mixture and water; bring to boil, reduce heat to medium and cook, stirring occasionally, until mixture thickens, about 10 minutes. Taste for seasoning. Wrap tortillas tightly in foil and heat in oven 10 minutes. Remove and keep wrapped tightly until ready to serve.

To make avocado mash: In medium bowl, coarsely smash avocado halves with fork. Add onion and lime juice then season with salt and pepper, to taste, and gently mix to combine.

Place tortillas on flat surface, top each with meat mixture and garnish as desired with reserved salsa, avocado mash, cotija, Mexican cheese and sliced red onion.

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Goat cheese. Pixabay photo

By Bob Lipinski

Bob Lipinski

Goat cheese, known as chèvre in French, is a classification of cheeses made worldwide from goat’s milk, which vary in style, appearance, and flavor. Goat’s milk cheese is made in a variety of shapes, such as cones, cylinders, disks, logs, ovals, pyramids, wheels, and “buttons.” By French law, cheese labeled as pur chèvre must be made entirely from goat’s milk. Cheeses made from a blend of goat and cow’s milk are labeled mi-chèvre.

Goat cheese costs more because of the relative scarcity of the milk: cows produce around six times as much milk as goats do. Hence, there is less cheese at higher prices.

Some goat cheeses are rolled in paprika or chili powder to give it a brick-red, colorful exterior. Others are wrapped in chestnut or grape leaves and dipped in brandy, marc, white wine, red wine, or olive oil. The outer chalk white surface is sometimes coated in ash, black pepper, or herbs.

Although the most common goat cheeses are soft and spreadable, others are semisoft, firm-textured, dry, and crumbly, and occasionally very hard, which can be grated. Some goat cheeses are smoked, while others are flavored with garlic, black pepper, curry powder, fennel, rosemary, and various herbs. Goat cheese varies in flavor from mild to acetic, tangy, sharp, nutty, grassy, earthy, barnyardy, or mushroomy.

Goat cheese. Pixaay photo

Some recommended goat cheeses to try are Alicante, Banon, Bouton-de-Culotte, Bûcheron, Cabécou, Camerano, Capricette, Chabichou, Chevrotin, Crottin de Chavignol, Garrotxa, Ibores, Lormes, Montrachet, Pélardon, Picodon, Pyramide, Sainte-Maure, Valençay, and Ziegenkäse.

There are many red, white, and rosé wines that pair well with goat cheese. Some red wines are Cabernet Franc, Gamay, Grenache, Pinot Noir, Syrah, and Zinfandel. Some white wines are Chardonnay, Chenin Blanc, Gewürztraminer, Grüner Veltliner, Muscadet, Riesling, and Sauvignon Blanc. I especially enjoy goat cheese with a brut or blanc de noirs champagne, brut Prosecco, tawny port, a dry rosé, or a chilled glass of a fino (dry) sherry.

Some suggested wines to try are…

2019 Stephane Aviron Moulin-à-Vent “Vieilles Vignes” Beaujolais, France. Cranberry-colored with an aroma and flavor of blueberry, raspberry, plums, spices, and licorice. Dry and medium-bodied, with hints of roses.

2018 Murphy-Goode Pinot Noir, California. Ruby colored with an aroma of spicy black cherry and flavors of cranberry, plum, and cola with hints of cinnamon, earth, mint, and tea leaves.

2019 Greywacke “Sauvignon Blanc,” Marlborough, New Zealand. Straw-colored with a fresh aroma of citrus and herbs. Dry and medium-bodied with flavors of chamomile, grapefruit, passion fruit, white pepper, and stone fruit.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected]

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Chicken Quesadillas

By Barbara Beltrami

Ola! When I sat down to write this column and realized it would be published on Cinco de Mayo, I couldn’t resist sharing with you some recipes for popular food from Latinx friends. My repertoire for this type of cuisine is not all that extensive, but here are 3 favorite recipes  that will help make Cinco de Mayo a delicious celebration.

Consuelo’s Shrimp Fajitas

YIELD: Makes 4 servings

INGREDIENTS: 

1 1/4 pounds fresh large shrimp

8 fajita flour tortillas

2 tablespoons olive oil

1 medium onion, sliced into rings

1 green bell pepper, cut into 1/2” strips

1 red bell pepper, cut into 1/2” strips

1 orange or yellow bell pepper, cut into 1/2” strips 

3 canned chipotle peppers in Adobo  sauce, diced

2 tablespoons chipotle sauce from can

3 tablespoons freshly squeezed lemon juice

2 teaspoons brown sugar

DIRECTIONS:

Peel and devein shrimp and remove tails. Warm tortillas In medium skillet and set aside to keep warm; heat oil over medium-high heat; add onion and bell peppers and saute, stirring occasionally, until starting to soften, about 2 to 3 minutes. Add shrimp and cook another 3 minutes, stirring occasionally, until they start to turn pink. Finally, add the chipotle peppers and sauce, lemon juice and brown sugar, stir and cook another minute. 

Place tortillas on individual plates, spoon shrimp mixture in center of each one and serve immediately with sour cream, red or green salsa, shredded cheddar cheese, shredded lettuce and guacamole.

Juanita’s Grilled Grouper Tacos

YIELD: Makes 4 servings

INGREDIENTS: 

1 pound grouper filets, washed, patted dry

One 24-ounce bottle ceviche marinade

1/2 small head green or red cabbage, cored and coarsely shredded

1/2 red onion, thinly sliced

1/3 cup chopped fresh cilantro

Juice of one freshly squeezed lime

2 tablespoons olive oil

Salt and freshly ground pepper to taste

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 cup sour cream

1/4 cup mayonnaise

8 flour tacos

DIRECTIONS:

In a nonreactive bowl combine fish and marinade; make sure that fish is completely submerged, cover and refrigerate for 2 t 4 hours. Drain fish and discard marinade. In a medium bowl thoroughly combine cabbage, onion, most but not all of the cilantro, 1 1/2 tablespoons of the lime juice, oil, salt and pepper, 1/2 a teaspoon each of the coriander and cumin; cover and refrigerate. 

In a small bowl whisk together the sour cream, mayonnaise and remaining cilantro, lime juice and spices; vigorously whisk, then cover and refrigerate. 

Grease grill grates, then pre-heat to medium-high; add fish to hot grates, grill, turning once, for about 6 to 8 minutes, until charred on the outside and opaque on the inside. Flipping once, add tortillas to grill to warm, about 30 seconds, slightly charred. Place fish in center of each tortilla, top with cabbage mixture and add sour cream-mayonnaise mixture. Serve with ice cold Mexican beer.

Nestor’s Chicken Quesadillas

YIELD: Makes 4 servings

INGREDIENTS: 

3 tablespoons olive oil 

2 bell peppers (any color), cleaned and thinly sliced into rings

1 medium onion, chopped

Salt and freshly ground pepper, to taste

1  pound chicken tenders

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon zataar

4 medium flour or corn tortillas

2  cups shredded Manchego cheese

1 1/2 cups shredded Monterey Jack cheese

1 ripe avocado, peeled and sliced

4 scallions, clean and sliced

DIRECTIONS:

In a large skillet over medium high heat, warm one tablespoon oil and add peppers, onion, salt and pepper; cook 5 minutes or until, soft. Remove from skillet and set aside to keep warm. Season chicken with salt, pepper and spices, and heat another tablespoon oil over medium heat. Add chicken and, stirring occasionally, cook until golden, about 8 minutes; remove and set aside to keep warm. 

Reduce heat to medium-low; heat remaining tablespoon oil; place one tortilla in skillet, add 1/4 each of pepper and onion mixture, chicken, cheeses, avocado and scallions to top half of tortilla. Fold other half over filling and cook, turning once, until golden on both sides, about 3 to 4 minutes per side. Repeat procedure with remaining 3 tortillas. Cut into wedges; serve with sour cream, salsa and a green salad.

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Mango Souffle

Mothers selflessly devote themselves to their children from infancy into adulthood. A mother’s love never wanes, and she’s always ready and willing to step in and put her children first. Mother’s Day is a great chance for men, women and children to honor the special women in their lives.

Delicious homemade treats can show mothers just how much they’re appreciated and adored. Try this tasty recipe for Cold Mango Soufflés Topped with Toasted Coconut from “The Complete Mexican, South American & Caribbean Cookbook” (Metro Books) by Jane Milton, Jenni Fleetwood and Marina Filippelli

Cold Mango Soufflé

Yield: Serves 4

Ingredients:

4 small mangoes, peeled, pitted, chopped

2 tablespoons water

1 tablespoon powdered gelatine

2 egg yolks

1⁄2 cup superfine sugar

1⁄2 cup milk

11⁄4 cups heavy cream

Grated rind of one orange

Toasted flaked or coarsely shredded coconut, to decorate

Directions:

Place a few pieces of mango in the base of each of four 2⁄3-cup ramekins. Wrap a creased collar of nonstick parchment paper around the outside of each dish, extending well above the rim. Secure with adhesive tape, then tie tightly with string.  Pour the water into a small heatproof bowl and sprinkle the gelatine over the surface. Leave for 5 minutes or until spongy. Place the bowl in a pan of hot water, stirring occasionally, until the gelatine has dissolved. 

Meanwhile, whisk the egg yolks with the superfine sugar and milk in another heatproof bowl. Place the bowl over a pan of simmering water and continue to whisk until the mixture is thick and frothy. Remove from the heat and continue whisking until the mixture cools. Whisk in the liquid gelatine.

Puree the remaining mango pieces in a food processor or blender, then fold the puree into the egg yolk mixture with the orange rind. Set the mixture aside until starting to thicken.

Whip the heavy cream to soft peaks. Reserve 4 tablespoons and fold the rest into the mango mixture. Spoon into the ramekins until the mixture is 1 inch above the rim of each dish. Chill for 3 to 4 hours, or until set.

Carefully remove the paper collars from the soufflés. Spoon a little of the reserved cream on top of each soufflé and decorate with some toasted flaked or coarsely shredded coconut before serving. 

 

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METRO photo

Mother’s Day is a great time of year to honor mothers and attempt to give back just a portion of the tireless love and devotion moms offer their children. For those needing a little inspiration on treating their mothers in special ways, consider these ideas.  

• Make mom a breakfast in bed with her favorite morning treats or bake a delicious dessert that mom will absolutely devour.

• Enjoy a movie at home with mom. Let her pick the flick and share her favorite film with you.

• Agree to not bicker for the entire day, especially if you are prone to getting into arguments with siblings.

• Put together a collage of photos from moments you have shared with your family.

• Cook a meal together and learn about everyone’s favorite recipes or the family history.

• Customize a coffee mug, tote bag or a blanket with a meaningful sentiment or photo.

• Treat mom to a day off from her chores. Tackle all of the jobs she normally does for the family. 

• Pamper mom with a gift card for her favorite nail salon or massage therapy location.

• Compile a playlist of songs and artists mom prefers and download them to her phone.

• Write her an email with an inspirational quote or special words of love.

• Tackle a task that she may not want to do herself, such as washing the exterior of her car and vacuuming the interior.

Mother’s Day gift ideas should come from the heart and can show mothers near and far how much they are appreciated and loved.

 

 

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Tom Manuel and Steve Salerno. File photo/TBR News Media

Did you hear the news? There’s a new couple in town — Wine & Jazz! Starting May 12, The Jazz Loft will be bringing live jazz music to Madiran The Wine Bar in East Setauket every second Thursday of the month from 7 to 9 p.m.

Titled The Jazz Dispatch Live Music Series at Madiran, the event will feature Steve Salerno on guitar, Tom Manuel on cornet, and a special guest. The monthly series will also feature a rotation of musicians as well as an array of guest artists.

“We are excited about partnering with local business owner Jacqueline Malenda and Madiran to bring live jazz music to this delightful and intimate venue,” said Manuel, the founder of the Jazz Loft. 

“Our Jazz Dispatch Series is our community outreach efforts to get what we do inside the walls of the Jazz Loft out into the community at large. Our desire is to meet people where they’re at, be it restaurants, parks, Jazz clubs, museums, historic buildings, and more,” said Manuel. “We’re excited to be announcing soon two additional Jazz Dispatch events — a new series in Harlem, New York as well as one on Shelter Island.”

“As a lifelong jazz enthusiast, I could not be more thrilled to be partnering with Tom and the Jazz Loft for a great experience at the wine bar!” said Malenda. “What better pairing is there than good wine and pure jazz?”

Madiran The Wine Bar is located at 209 Route 25A in East Setauket. For more information visit www.thejazzloft.org.

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Biscuit Strawberry Shortcake. Photo from Family Features

By Barbara Beltrami

Last week I wrote about spring pastas. This week it’s about spring desserts, and don’t be surprised if next week it’s about spring something else because I am so happy to see this beautiful season that it’s just about all I can think of. Now is the time for some tangy lemon pavlovas and in May a rhubarb tart (I like rhubarb straight without strawberries upstaging it), and finally when those strawberries are ready to be plucked from local fields, they can have their own spotlight with old-fashioned strawberry shortcake. 

Mini Lemon Pavlovas

YIELD: Makes 6 servings

INGREDIENTS: 

3 large egg whites, at room temperature

1/2 teaspoon white vinegar

1 teaspoon vanilla extract

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1 cup sugar

1 tablespoon potato starch

1/2 cup water

1/4 cup + 1 1/2 teaspoons freshly squeezed lemon juice

1 extra large egg or 2 medium eggs, beaten

Freshly grated zest of half a small lemon

DIRECTIONS:

Preheat oven to 225 F. Line a baking sheet with parchment paper. In a large bowl combine egg whites with vinegar, vanilla, salt and cream of tartar; beat on medium speed until foamy. Gradually add 3/4 cup of sugar, one heaping tablespoonful at a time and beat on high speed after each addition until sugar is dissolve. After all the sugar has been added continue beating until stiff glossy peaks form. 

Gently transfer meringue to a pastry bag or plastic bag with a small corner cut out and pipe the mixture into six 3-inch circles, building up the sides to form shells or cups; bake 45 to 50 minutes until dry and set; turn off oven but leave shells inside (without peeking!) for one hour. Then remove from oven and let cool on baking sheet. 

In a small saucepan combine remaining sugar and potato starch; whisk in water and the 1/4 cup lemon juice until smooth; over medium heat cook, stirring constantly until thick and bubbly. Reduce heat to low and cook and stir over low heat two minutes more; remove from heat, stir in remaining lemon juice and the zest, transfer to a small bowl, let cool but don’t stir and refrigerate, covered until chilled. When ready to serve, spoon into shells and serve with whipped cream and fresh raspberries.

Rhubarb Tart

YIELD: Makes one 9” tart

INGREDIENTS: 

One 9” pie crust, baked until golden

3 tablespoons currant or strawberry jelly

1 cup sugar

1/4 cup water

2 tablespoons fruit-flavored brandy

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 pounds fresh rhubarb, leaves removed, ribs trimmed and cut into 1/2” pieces

DIRECTIONS:

Brush bottom of crust with jelly. In a large saucepan over medium heat combine sugar, water, brandy, lemon juice, nutmeg and cinnamon; stir until sugar dissolves and bring to a boil; add rhubarb and bring back to a boil, then reduce. Heat to medium-low, cover and simmer until rhubarb starts to soften, about 4 to 6 minutes. Remove pan from heat, keep covered and let sit about 15 minutes, until rhubarb is tender, then uncover and cool completely.

With a slotted spoon, remove rhubarb from liquid and place in baked pie shell. Boil remaining liquid over medium-high heat until reduced to glaze consistency, then brush over rhubarb. Serve hot or warm with vanilla or strawberry ice cream.

Biscuit Strawberry Shortcake

Biscuit Strawberry Shortcake

YIELD: Makes 8 servings

INGREDIENTS: 

2 cups flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

Half a stick cold unsalted butter

1 cup milk

1 quart fresh strawberries, hulled and sliced

1 tablespoon orange juice

1 tablespoon orange liqueur

2 cups whipped cream

DIRECTIONS:

Preheat oven to 425 F. Lightly grease a baking sheet. In a large bowl combine flour, two tablespoons of the sugar, baking powder, and salt; cut in butter until mixture resembles coarse meal; gradually stir in milk to form a soft dough. Drop by heaping tablespoonfuls into 8 mounds on baking sheet; bake until lightly browned, 12 to 15 minutes; cool on wire rack, then split horizontally. In a large bowl combine strawberries, remaining sugar, orange juice and liqueur. Spoon onto bottom halves of biscuits, add on top halves and finish with dollops of whipped cream. Serve with coffee or tea.

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A Brunch Surprise for Mom

(Culinary.net) Mother’s Day is a time to celebrate and treat your mom to a delicious breakfast or brunch. Whether it’s a meal in bed or a beautiful spread on the dining room table, make the day special with simple recipes that are sure to impress.

Try this Brunch Fruit Tart with a tasty granola crust and colorful fruit topping to start Mother’s Day in style. It’s a sweet option to begin her day on the right note.

With a crunchy crust and smooth center, this tart is balanced, easy to make and a beautiful addition to the menu. It’s also easy to customize as the fruit topping options are nearly unlimited. Pick your mom’s favorites and decorate the top however you please. Or, let the little ones get creative and put their own spin on an essential Mother’s Day meal.

For more brunch recipes, visit Culinary.net.

Brunch Fruit Tart
Recipe adapted from homemadeinterest.com

INGREDIENTS:

Crust:
4  cups granola mixture
1/2  cup butter, softened
4 1/2  tablespoons honey
nonstick cooking spray

Filling:
2 1/4  cups vanilla Greek yogurt
8  ounces cream cheese, softened
1/2  cup granulated sugar
1  teaspoon vanilla extract
1  package gelatin

Toppings:
strawberries, sliced
blueberries
kiwis, sliced

DIRECTIONS:

To make crust: Preheat oven to 350 F.

In large bowl, combine granola, butter and honey. Grease 11-inch tart pan with nonstick cooking spray. Line bottom of tart pan with parchment paper.

Press granola mixture into tart pan. Place tart pan on baking sheet and bake 10 minutes. Cool completely.

To make filling: Using mixer, combine yogurt, cream cheese, sugar, vanilla extract and gelatin until whipped completely.

Pour yogurt mixture into tart crust. Refrigerate at least 1 hour.

Top with strawberries, blueberries and kiwis.

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