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This is a Small dish for the seafood Fanatic your are treating. It is a course with exquisite taste. You will need to allow 3 to 4 of the large shrimp per person. If only the smaller are available, you will need about 6 per person.
Approx. 2 Hrs
20 large shrimp
1 cup olive oil
juice of 3 lemons
1/4 cup soy sauce
1/4 cup finely chopped parsley
3 tablespoons of fresh or dried tarragon
A sophisticated dessert that comes together easily because the pastry, cream and sauce can be prepared ahead of time. Serve the leftover cream filling like a pudding, and top it with fresh fruit.
Time
Approx 1 Hr
Ingredients
Pastry Cream:
3/4 cup sugar
5 tablespoons potato starch
1 tablespoon matzo cake meal
2 cups liquid nondairy creamer
5 large egg yolks
1/4 cup (1/2 stick) unsalted pareve margarine, diced
1 1-inch piece vanilla bean, split lengthwise
1 teaspoon grated lemon peel
2 tablespoons brandy (kosher for Passover)
Berry Sauce:
1 1/2 1-pint baskets strawberries, hulled
1 cup frozen unsweetened raspberries, thawed
1/4 cup sugar
2 1-pint baskets strawberries, hulled, halved
Preperation
For Eclairs:
Preheat oven to 400°F. Line 2 heavy large baking sheets with foil. Grease foil; dust with matzo cake meal. Combine water, margarine, sugar and salt in heavy medium saucepan. Stir over medium-high heat until mixture boils. Add 1 cup cake meal and beat with wooden spoon until mixture comes together into ball, about 1 minute. Remove from heat. Using handheld electric mixer, add 4 eggs 1 at a time and beat until smooth after each. Transfer batter to pastry bag fitted with large (1/2- to 5/8-inch) plain round tip. Pipe out 3-inch-long logs onto prepared sheets, spacing evenly. Brush tops with glaze, using brush to smooth shape where necessary.
Bake pastries until firm and deep golden brown, reversing sheets halfway, about 35 minutes. Cut small slit in side of each pastry to allow steam to escape. (Can be made 1 week ahead. Freeze in heavy sealable plastic bags. Bake frozen pastries on baking sheet in 400°F. oven until hot and crisp, about 8 minutes; cool before using.)
For Pastry Cream:
Combine sugar, potato starch and cake meal in heavy medium saucepan; whisk to blend. Gradually whisk in nondairy creamer, then yolks. Add margarine, vanilla bean and lemon peel. Whisk over medium heat until very thick and just beginning to bubble, about 8 minutes. Whisk in brandy. Transfer to small bowl; discard vanilla bean. Refrigerate uncovered until cold, stirring occasionally, about 6 hours.
For Sauce:
Puree 1 1/2 baskets strawberries and raspberries in blender or processor. Strain. Mix in sugar, refrigerate until chilled. (Pastry cream and sauce can be prepared 1 day ahead. Cover, keep chilled.)
Cut off top third of pastries. Press down any dough in center. Whisk pastry cream to smooth if necessary. Fill bottom of each pastry with about 1 tablespoon pastry cream. Overlap 3 strawberry halves on cream. Arrange top of pastry over strawberries. (Can be prepared 6 hours ahead; refrigerate.)
Arrange 2 éclairs on each plate. Serve with berry sauce.
Description
This is a great scone recipe, and it works even with butterscotch chips, one cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like. or just put it all in one pot
Time
30 minutes, and mixing time
Ingredients
2 cups all purpose flour
1/3 cup (packed) sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 large egg
Preperation
Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter, rub in until coarse meal forms. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
Description
Just your old classic mailkshake. A smooth vanilla taste that goes down perfect in the hot summer.
Time
20 min
Ingredients
1/2 cup milk
1/2 cup heavy cream
1 pint vanilla ice cream
1 teaspoon vanilla extract
Preperation
Place the vanilla ice cream and extract into a blender. With the motor running, add the milk and heavy cream until it is thoroughly mixed. Garnish the glasses with cherry purée reduction and a mint sprig and then pour the shake into a glass with a straw, and serve immediately with the cherry newton.
Description
The salsa should be very fresh. You can prepare the ingredients ahead of time, just do not combine them more than 2 hours prior to serving. Also, never spoon the salsa atop the tuna until just before serving.
Time
1:30 min
Preperation
1. Prepare the tuna: In a shallow bowl, combine the olive oil, lemon juice, salt, and pepper. Add the tuna, coat well and let rest for 15 minutes, turning once.
2. Prepare the salsa: In a separate bowl, combine all the remaining ingredients except the chopped cilantro. Refrigerate, covered, for up to 1 hour.
3. Shortly before serving, sear the tuna in a nonstick skillet over medium heat for 4 to 5 minutes on the first side, adding any remaining marinade or extra oil, if necessary. Turn the fish and sear for 3 minutes on the second side, for medium-rare. With a spatula, remove the tuna steaks to the center of 4 dinner plates.
4. Divide the salsa (with the juices) equally atop the tuna. Garnish with chopped cilantro.