Tag: boca

End of Summer/Getting ready for the Fall

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How is it that summer is over already?! I feel like it went by SO quickly! But I have to say, it was a great summer! Lots of catering! And it doesn’t stop there. Planned an AMAZING menu for an “End of the summer pool party”, which should have been this past weekend, but with Hurricane Dorian passing through, we had to reschedule our event for a couple of weeks from now. (Be sure to check in a couple of weeks for the final results!) This party of 40 people will have:

*Crudite platter with veggies, fruit, hummus, and tzatziki

*Veggie paninis with pesto

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*Antipasto pasta salad with an herb vinaigrette

*Sliders with all sorts of toppings

*Grilled chicken

*Grilled corn with cilantro lime butter

*Coleslaw

*BBQ spiced popcorn

*Sweet and savory chex party mix

*Peach cobbler

*Strawberry shortcake

I don’t think it’s going to be enough food! LOL If you read the post before, this is going to be for the family that I catered a fun First Holy Communion for their daughter. The best compliment they gave me, being able to be present for their celebration while having fun hosting and not having to prep and cook for all of their guests. Can you imagine this pool party with all of this food and they won’t get to enjoy their own party? I can’t wait to post how it went! So when she requested peach cobbler, I began to crave it so I HAD to make a little batch of it (ya know, because of the diet! LOL).

Also, getting ready for the Fall and put up some awesome cooking classes to get you ready for all of your fall hosting. There are some great recipes that you can add in your archive of recipes! There is more information under the Services page, but here are the menus for September and October:

September cooking classes:

  • Hot Cuban Flavors Amazing Latin flavors are packed into this simple, but delicious menu!
    • Spicy Grilled Mojo Chicken with Avocado Mango Salsa, Grilled Corn with Cotija and Lime, Coconut Flan
  • Fall Favorites Perfect, comfort recipes just in time for the fall!
    • Perfect Roast Chicken with Lemon and Herbs, Vegetable Pot Pie, Apple Crisp with Cinnamon Cream
  • For the kiddos Fun and interactive class where kids learn how to make pasta! They will also learn to make a cookie they are sure to love!
    • Fettuccine Alfredo, Chicken Parmesan, Lemon Sugar Cookies
  • Date Night Enjoy a fun night with your friends and cook an amazing dinner that you will for sure cook over and over!
    • Crostini with Caramelized Shallots, Balsamic Fig Jam, and Burrata, Fresh Pasta, Lobster Ravioli with White Wine Beurre Blanc, Champagne Chocolate Truffles

October cooking classes:

  • Autumn Pies It’s that time of year again and that means fall baking! Learn how to make delicious, decorative fall pies
    • Classic Pumpkin Pie, Apple Pie, Bourbon Caramel Sauce
  • Fall Soups and Stews Fabulous recipes for the perfect fall day
    • Chicken and Herb Dumpling Soup, Hearty Tuscan Beef and Red Wine Stew, Sweet Potato Soup with Apple and Ginger
  • Girl’s Night Out! Grab your favorite Champagne and your girlfriends to this delicious fall menu!
    • Endive Salad with Grapes and Candied Pecans, Pan Roasted Chicken with Sage Au Jus, Pumpkin Risotto with Fried Sage, Apple Butterscotch Gallette
  • Date Night The perfect dinner for a romantic, fall night in!
    • Fennel and Blood Orange Salad with White Balsamic Vinaigrette, Cast Iron Steak with Red Wine Sauce, Truffle Mashed Potatoes, Chocolate Espresso Pot de Creme

What would you like to learn in November? I’ll be posting the November classes by the end of the month, because my favorite holiday is right around the corner and there are some good, classic recipes to be shared! Thanksgiving is the perfect time to host a great dinner and my classes will be filled with all sorts of tips and ideas!

Be sure to follow me on Instagram! So many good food pics and inspiration! Also, subscribe to my blog for future classes and recipes! xoxo

Strawberry Shortcake

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One of my favorite summer desserts–Strawberry Shortcake.  Since last year, I’ve been making my shortcakes with cornmeal and I haven’t turned back.  It is insanely delicious!!

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Normally, when I make strawberry shortcakes, I usually just macerate my strawberries.  What does that mean??  That means tossing your fruit with a little bit of sugar and allowing the fruit to sit for at least 20 minutes.  This allows the fruit to release it’s natural juices and creates a bit of a sauce, which is perfect for topping yogurt or ice cream.  But today!  Today, I’ve decided to roast the strawberries instead.  I know, it sounds weird, but it’s UH-MAZING!!  This dessert dates back to the 1500’s and nowadays is know as National Strawberry Shortcake Day.

It’s perfect for those wonderful summer days and it’s easy to travel with.  So you can enjoy it at the beach or on a picnic!  (Yes, I am that person that will bring strawberry shortcakes to the beach.)  Serve it with vanilla ice cream or whipped cream.  (The secret to my whipped cream, which everyone goes bananas over, is Nielsen Massey Vanilla Bean Paste.)  It makes such a difference in your desserts!!  I mean, a HUGE difference.  I use it in all recipes where I need to add vanilla.  I even added a touch in my strawberries before I roasted them.   Maybe you will make this for Father’s Day?  Don’t forget to subscribe!  New recipes plus cooking class schedules will be posted!!

Strawberry Shortcakes

  • Servings: 4-6
  • Difficulty: easy
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Tender, soft shortcakes layered with sweet, roasted strawberries and topped with light vanilla whipped cream

Ingredients

-3 tbsp brown sugar

-1 1/4 cup AP flour

-1/4 cup very fine cornmeal

-1 1/2 tsp baking powder

-1/2 tsp salt

-1/4 tsp baking soda

-6 tbsp unsalted butter, very cold, cubed

-6-8 tbsp heavy cream, very cold, plus extra for brushing

-sparkling sugar, for topping shortcakes

-1 lb strawberries, hulled, quartered

-1 tbsp granulated sugar

-1/2 tsp vanilla bean paste

-1 lemon, zested

-2 cups heavy cream, very cold

-granulated sugar to taste

-vanilla bean paste, to taste

Directions

  1. For shortcakes:  Preheat oven to 400 F.  In a food processor, add the brown sugar, flour, cornmeal, baking powder, salt, and baking soda.  Place the lid on and pulse a few times, just to evenly distribute the ingredients.  Remove the lid and add one tablespoon of very cold butter.  Replace the lid and pulse the butter in the food processor 5 times.  Repeat until all of the butter has been used.  The flour should resemble wet sand.
  2. While pulsing, slowly add the cold heavy cream in a very slow stream.  Add enough heavy cream until a dough has formed into a ball.  (You may not use all 8 tbsp of heavy cream.)
  3. Turn dough onto a floured surface.  Roll dough until 1/2 inch thick.  Cut out shortcakes, using a cookie cutter and place onto Silpat or nonstick sheet tray.  Once all cut shortcakes are placed on sheet tray, brush with heavy cream and generously sprinkle with sparkling sugar.
  4. Place sheet tray in the refrigerator for 15 minutes so the dough chills.  *Very important step.  The dough must be very cold before going into the oven.
  5. Bake in oven for 15-18 minutes or until a cake tester comes out cleaned.  Allow to cool completely before assembling shortcakes.
  6. For strawberries:  In a medium bowl, toss strawberries with sugar and vanilla.  Place in a baking dish and roast in oven at 400 F for 12-15 minutes, until softened.  After roasting, remove from oven and cool.  Zest 1 lemon on top of strawberries and toss so evenly distributed.
  7. For whipped cream:  In the bowl of a stand mixer fitted with the whip attachment, add heavy cream and mix on medium speed.  Add sugar and vanilla, to taste, once you have soft peaks.  Increase the speed and whip until medium peaks.  Taste and adjust the sugar and vanilla.  If you are happy with both, increase the speed and whip until you have stiff peaks.  Careful not to over whip!  Put in a pastry bag and refrigerate until ready to assemble shortcakes.
  8. To assemble shortcakes:  Take cooled shortcake and slice in half with serrated knife.  Spoon roasted strawberries with juices on the bottom half of the shortcake.  Place the top half on top of strawberries and pipe or spoon a generous amount of whipped cream on top.  You can spoon another generous amount of strawberries on top of the whipped cream, if you’d like.
  9. Enjoy!