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Category Archives: Fruit Recipes

Peach and Blueberry Trifle

Chef Karen: The title may sound simple but it bring a whole lot of happiness to the mouth! There are as many trifle recipes as there are chefs. That’s why Chef Jonathan and I decided to use a white cake of some sort, vanilla pudding, fruit and whipped cream and see what we could come up with. I chose to make individual trifles. I used Twinkies as the white cake; I soaked them in rum extract for a more “grown-up” taste, plain vanilla pudding and real whipped cream. Because my peaches were a bit hard, I cut them up, sprinkled some sugar on them and let them set for a few hours. This softened them up and make them quite yummy. I layered my ingredients as a true trifle is layered, added a sprig of mint in honour of great friend, and voila! A refreshing late-summer dessert. Simple but stunning, I’d say ­čÖé

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Chef Jonathan: I decided to use angel food cake as my base for the trifle, a little unoriginal, I know, but I thought it would best to go back-to-the-basics for this week’s dessert. I then layered with creme chantilly, then roughly chopped peaches. I also whipped up a vanilla custard to go next, then more cake, cream, then the blueberries. I finished off with the whipped cream, and topped off with more blueberries. This is a nice simple end of the summer dessert, enjoy!

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Hawaiian Luau

It’s mid-winter in Ontario and that starts to get people down. A Hawaiian Luau is a fun way to help cure those winter blahs. This week’s post is our menu and some pictures to go with it. We started with ordering in Hawaiian pizza – we concentrated on more interesting things to actually make.

Our menu was as follows:

Pizza, tropical fruit salad, mango salsa, virgin margarita, virgin pi├▒a colada, and a mango agua fresca.

Chef Karen: I made a tropical salad. I started with fresh pineapple (is there any other kind???), chopped it up into small pieces and added fresh mango and orange to it. To add some colour, I added kiwi. Just before serving I cut up some banana and put it in and also added some chopped, sweetened coconut. It was quite tasty as the sweetness went well with the salty pizza.

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Jonathan: I made the mango salsa and the tropical drinks. For the salsa, I chopped up: cucumber, mangoes, jalape├▒o pepper, red onion, tomato and I squeezed some fresh lime juice for a zesty spin. These go perfect with lightly salted tortilla chips. For the virgin margarita: I blended 1 can of frozen limeade concentrate, the juice of: 1 orange, 1 lemon and 1 lime, and tons of ice (this is for a slushed margarita, for on-the-rocks, stir in the ingredients and chill with ice). I then rimmed the glass with sugar, garnished with a fresh lime wedge and tropical umbrella. For the virgin pi├▒a colada: I blended pineapple juice, coconut milk and ice. For the garnish: place a maraschino cherry on the tropical umbrella. For the mango agua fresca: I chopped up 2 mangoes, blended with 3 cups water, 1/2 cup sugar, fresh lime juice and ice. Add more sugar or lime depending on taste.

Credits: http://www.laurainthekitchen.com/all/episode.php?episodenumber=376&screen=5&sortby=;http://www.foodnetwork.com/recipes/food-network-kitchens/aguas-frescas-recipe/index.html;http://www.foodnetwork.com/recipes/ellie-krieger/mango-salsa-recipe/index.html

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Frozen Lemonade Pie

(This week it’s just “One Recipe, One Kitchen” as Chef Jonathan had the weekend off.)

I decided to try this new recipe for a family get together. ┬áI’d never heard or seen it before and thought it sounded very good. ┬áI wasn’t disappointed. ┬áIt was easy to make (I know, I keep saying that!) and very tasty. I thought it might be a bit tart due to the concentrated lemonade but it wasn’t. It was sweet with a bit of welcomed tartness. I cheated and used a ready-made shortbread pie crust. I know, I know… that’s cheating but I was short on time and patience. I made up for the “laziness” by adding fresh blueberries and raspberries to the top of mine instead of the lemon peel. ┬áIt does melt quickly so don’t be slow about serving this refreshing dessert. ┬áIt was a hit at the family ┬ágathering. I highly recommend it!

Frozen Lemonade Pie with fresh berries

It’s from The Foodnetwork website:

http://www.foodnetwork.com/recipes/neelys/frozen-lemonade-pie-recipe/index.html

 

Strawberry Crumble

Chef Jonathan: Sometimes as experienced culinary chefs, we can get tired of following recipe after recipe, so we are forced to adapt simple recipes to our own liking. I decided to do that this week, with a delicious Strawberry Crumble recipe. It’s incredibly simple, with only a few key steps. You can actually use as many berries as you desire, as long as they just about cover the bottom of your baking dish. Also, ┬áif you don’t feel like measuring out my carefully calculated 1 5/8 C of AP flour, you can just do 2 scant cups. If you feel like adding a little extra carmelization on top, like I did, just sprinkle some more brown sugar on top. Enjoy!

Karen: ┬áThis recipe is so good and so easy to make. (it seems like i say that every week…..) ┬áWith strawberries at their peak right now, this would be a great recipe to make and have friends over to share it on the deck as you watch the sun go down. ┬áI made it as Chef Jonathan said it should be made, even right down to the 1 5/8 C of flour. (He did this to tease me. I have shown angst when a recipe calls for silly measurements like that!) ┬áI left out the orange juice as I forgot to buy one when I was at the grocery store. And I didn’t measure the berries. ┬áI used what I had left in the fridge. ┬áI’m pretty sure it was more than 500g. The thing I really liked, though, was the after taste of ginger; it was quite unique. ┬áI did add a bit of oatmeal, too, because I like to be different. ┬áI highly recommend this recipe. ┬áTry it for yourself and enjoy!

Strawberry Crisp with a dollop of Cool Whip

Recipe:

500 g Strawberries
1/2 C sugar
zest and juice of 1 orange

Crumble
1 5/8 C AP flour
1/2 C butter, diced and chilled
1/2 C brown sugar
1 tsp ground ginger

Preheat oven to 375 F. Cut the strawberries into halves and put in oven proof dish, adding sugar, zest and juice on top.

Crumble: sift the flour into a bowl. Rub in the butter until in resembles fine cornmeal. Stir in brown sugar and ginger. Spread evenly over fruit and press down lightly with a fork.

Bake in the centre of the preheated oven for 25-30 minutes until the crumble is golden brown.