Sweet Fridays

My husband has been feeling a bit nostalgic about our recent trip to Italy (which I promise to write about someday).  He's found himself in the kitchen whipping up fresh pasta, bolognese sauce and recently this amazing gelato.  With summer around the corner for most or knocking down our door here in Southern California, gelato is the perfect cool down dessert.  

A recent trip to the farmer's market delighted us both with beautiful organic red ripe strawberries.  Of course my first thought was to make a cocktail with them.  However my husband had other plans.  So to make us both happy he mixed up the perfect boozy summer time dessert.  It's fresh, sweet, and creamy with just the right amount of kick.  

As we head into the weekend, I think everyone could use a little something sweet that can also double as a cocktail(ish).   Enjoy!

Boozy Strawberry-Vanilla Bean Gelato

Ingredients

3 cups hulled and sliced strawberries

1/2 cup Tito's Handmade Vodka

3/4 cup sugar

1 tablespoon cornstarch

1 vanilla bean

1 cup whole milk

3/4 cup heavy whipping cream

Place the strawberries into a food processor and blend until pureed.  Add the vodka and pulse to combine.  Set aside.

In a small mixing bowl place the sugar and cornstarch.  Stir to combine. In medium sauce pan add the sugar and cornstarch mixture with the whole milk and heavy whipping cream.  Slice the vanilla bean in half lengthwise.  Scrape the beans into the sauce pan then drop the whole bean into the mixture. Whisk all ingredients together.   Over medium heat cook the mixture until it begins to bubble and thicken, stirring occasionally, about 8-10 minutes.

Transfer the gelato into a mixing bowl, discarding the vanilla bean pods.  Place the mixing bowl with the gelato into larger mixing bowl filled about 1/3 with ice, allowing the mixture to cool to room temperature.  Stir occasionally.

Once cooled pour the strawberry vodka mixture into the gelato mixture.  Stir to combine.  Pour the gelato into your ice cream maker.  Follow the manufacturer's instructions for your ice cream maker until your gelato is ready.  Makes about 1 quart.

Me, my sister and Ina

I've been trying to get this recipe out and perfected for a while.  After many attempts to make the perfect looking cake I realized it's not always about the way it looks but really about the way it taste.  Right? I can't say how many times I've put a disclaimer on my baking.  Ok, I'm not the worst baker, (actually my dance students think I'm pretty amazing) and I can follow a good recipe.  However, my sister the baker would never call me to decorate or ice a cake and maybe not even a cookie for that matter.  So with a little help from my sister sharing her dark chocolate ganache recipe and one of our favorite chefs, Ina Garten's amazing chocolate cake, I was able to put my savory-sweet tooth balsamic strawberry compote recipe to good use.

Now, like I said I tried really hard to make this recipe look good so please don't judge my photos in this post.  I know my sister will be making this for Mother's Day so I'll be sure to post her masterpiece on my Instagram!

There are three different ways this dessert can be made; an 8-inch round layered cake, 4-inch round mini cakes or my favorite, layered parfaits.  I wish you luck and enjoy!

Dark Chocolate and Balsamic Strawberry Compote Cake


Chocolate Cake
Follow Ina's famous recipe here for the cake.

Balsamic Strawberry Compote

Ingredients
2 cups fresh strawberries, sliced
1/2 cup light brown sugar
1/4 cup sugar
3 tablespoons high quality balsamic vinegar
Dash of sea salt

Combine all ingredients in a medium sauce pan over medium high-heat and bring to a boil.  Reduce the heat to low and simmer for 15 minutes, occasionally stirring.  The compote should be syrup like.  Transfer the compote to a bowl and allow to cool. Refrigerate and store for up to two weeks.  Makes about 1-1/2 cups.

Dark Chocolate Ganache 

Ingredients
1/2 cup plus 2 tablespoons heavy cream
3 teaspoons light corn syrup
1-1/3 cups dark chocolate chips

Place all ingredients into a medium saucepan over medium heat.  Whisk until the chocolate chips are melted and the heavy cream is mixed in.  Pour over the dessert immediately.

Assembling 8-inch Round Layered Cake

Ingredients
Ina's Chocolate Cake
Balsamic Strawberry Compote
Dark Chocolate Ganache
1 cup sliced fresh strawberries

Follow Ina's directions for baking the cake mixture into two 8-inch round cakes.  Once the cakes are cooled place one cake onto a pedestal.  Carefully slice off the top part of the cake to make it level if needed.  Spread the fresh strawberries on top of the cake.  Pour the balsamic strawberry compote on top and spread evenly.  Place the second 8-inch round cake on top.  Pour the dark chocolate ganache over the cake.  Using a spatula spread the ganache evenly making sure to cover the sides.  Place in the refrigerator for about 30 minutes allowing the ganache to set.  Makes about 8-10 servings.

Assembling 4-inch Round Mini Cakes

Ingredients
Ina's Chocolate Cake
Balsamic Strawberry Compote
Dark Chocolate Ganache
1-2 cups sliced fresh strawberries

Bake the chocolate cake in an 11x15 inch baking pan.  Allow the cake to cool completely.  

Using a 4-inch round cookie cutter, cut out about 6 round mini cakes.  Place the excess cake into a container and store in the refrigerator for up to a week or freeze and store for up to 3 months if desired.

Using a sharp knife, carefully slice the mini cakes in half horizontally, creating a top and bottom.  Line each bottom half with fresh strawberries.  Spoon about 1-1/2 tablespoons of the balsamic strawberry compote on top and spread evenly.  Place the top half of the mini cakes on top.  Trim any excess cake along the sides to make the cakes more round if necessary.  Carefully pour about 1/4 to 1/3 cup of the dark chocolate ganache over each mini cake.  Using a small spatula spread the ganache evenly over each cake making sure to cover the sides.  Place the cakes in the refrigerator for about 30 minutes allowing the ganache to set.  Each mini cake serves 2.

Assembling the Parfaits

Ingredients
Ina's Chocolate Cake
Balsamic Strawberry Compote, double recipe
Dark Chocolate Ganache, double recipe 
2-3 cups chopped fresh strawberries

Bake the chocolate cake in an 11x15 inch baking pan.  Allow the cake to cool completely.  Once cooled cut the cake into small 1-1/2 inch cubes.  

Using 6 ounce jars, place 3-4 cubes of cake into the bottom of each jar.  Next pour in 1 tablespoon of the balsamic strawberry compote.  Place about 1 tablespoon of fresh strawberries on top of the compote.  Drizzle in 1-1/2 teaspoons of the dark chocolate ganache.  Repeat with all 4 layers.   Serve immediately or refrigerate for up to 3 days.  Makes 20-24 parfaits.

Amped Up Quesadilla

This amped up quesadilla came about one afternoon while I was in search of something more interesting than a salad or sandwich for lunch.  While this blog and my Instagram may give the appearance that my husband and I have extravagant meals all the time, we are actually quite boring when it comes to lunch.  Especially during the week.

My old faithful; kale, Brussels sprouts, cabbage, whatever veggies are in the fridge, pumpkin seeds and black olives don't always call my name everyday around noon.  So last week I raided our overflowing cheese drawer (yes, I have a cheese obsession) and went searching for something that would excite my palate and keep me full through the afternoon.  Well, at least until cocktail hour which is always accompanied by a snack.

The asparagus and spinach needed to be used up so in they went along with the creamy blue and brie cheeses.  Lucky for me my husband is a Mexican food fanatic so we always have tortillas on hand and usually the burrito size ones at that.  Toasted in the pan with a bit of butter I was able to sit down within 10 minutes to a lovely, non-boring lunch!

Blue and Brie Cheese Quesadilla with Asparagus and Spinach

Ingredients
1 large burrito size tortilla
4-6 slices double cream brie cheese
4-6 slices blue cheese (I use Castello soft blue triple creme)
4 asparagus spears (or 6 if they are thin), sliced lengthwise then cut into 1-2 inch pieces
1/2 cup fresh spinach, chopped
Butter or olive oil for the pan

In a large pan or skillet melt a small pat of butter (or a bit of olive oil) over medium heat.  Place the tortilla in the pan.  On one half of the tortilla place half of the blue cheese and brie cheese.  Place the asparagus and spinach on top and then the remaining half of the cheeses.  Fold over the other side of the tortilla covering the cheeses and vegetables.  Cook for about 4-5 minutes until golden brown.  Flip the quesadilla and cook on the other side for another 3-4 minutes, until golden brown and the cheeses have melted.  Remove the quesadilla from the pan and allow to cool for a few minutes then cut into quarters and serve.  Makes 1 serving.

Gin(ger) and Juice

While we are all enjoying the lovely spring weather, some of us, myself included, are trying to fight off a cold/allergies or some sort of bug due to the weather change.

I have to admit I'm not much of a medicine taker so this vitamin C packed juice really helped me kick this cold.  The fresh ginger root helps with throat and sinus congestion while the coconut water (Trader Joe's brand is my favorite) is super hydrating.

OK so now about that really pretty Soda Stream in the picture above.  I almost couldn't live without it!  After spending two weeks in Europe I found a new love for soda water and now I can make it anytime I want.  If you are a soda water lover I highly suggest you look into investing in this beauty!  The perfect amount of fizz made my "get well" juice delightful and well, not so much like a "get well" juice.

So if you are starting to feel that tickle in your throat mix up some Gin(ger) and Juice!

Note:  The title of this post was inspired by our Pandora Radio listening this week while cooking.  We've been feeling a little "gangsta" and throwing it back with some real rap/hip-hop music.  Thank you 2Pac, Notorious B.I.G. and Snoop Dogg!  Seriously, "musicians" of today please start creating your own music, tell us a story, and lastly, PLEASE bring back the girl singing the hook!

Gin(ger) and Juice

2-4 slices fresh ginger root

1/2 cup fresh squeezed mandarin juice (substitute oranges, grapefruit or lemons)

1 sprig fresh mint 

3/4 cup coconut water

Soda water

Place the ginger into an 16 ounce (1 pint) jar.  Muddle the ginger slightly.  Pour the mandarin juice into the jar. Refrigerate for about an hour or over night to marinate.  Note: You can use immediately, however the ginger flavor will not be as strong.

Once marinated add the coconut water, top with soda water and garnish with mint.  Add ice if desired.  Enjoy!

Feeling fine and ready for cocktail hour?  Add 1-1/2 to 2 ounces of your favorite spirit such as vodka, tequila or gin to turn this juice into a spring time cocktail.

Citrus Sunshine

First, so sorry for the long break.  I have been buried under costume books, ordering props and putting all my creative juices into my choreography.  I'm now finally creeping out from under it all as recital season is in full swing and spring is just around the corner.

While there seems to be, hopefully the last winter storm of the season hitting my family and friends on the east coast and us Californian's "recovering" from the rain I thought a little sunshine is in need.  Citrus is in season and if you are lucky to find those beloved blood oranges you are probably jumping for joy like my sister and I. My go to recipe using those lovely sweet and vibrant oranges is, well of course, MARGARITAS!  However, I thought my/our livers could use a (short) break from alcohol and get a little healthier with this spring inspired salad tossed in a creamy and tangy avocado dressing.

Here's looking forward to spring!

Citrus Salad with Avocado Mint Dressing

Ingredients

2 slices grapefruit, rind removed and quartered
2 blood orange, sliced (see instructions below)
3 cups chopped baby bok choy
1-2 tablespoons avocado dressing (see recipe below)

Avocado Mint Dressing

Ingredients
1 ripe avocado
1 tablespoon apple cider vinegar
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons cold water or more if you like thinner
1 tablespoon fresh lime juice
1 shallot roughly chopped
2-3 tablespoons fresh mint chopped
Salt and pepper to taste

Place all of the ingredients into a food processor.  Blend until smooth.  Add more water if you prefer your dressing thinner.

Slicing Citrus:
Slice off the ends of the citrus. Slice the sides of the citrus to the membrane.  Slice the citrus into 1/4 inch thick slices.

Assembling the Salad:

In a medium mixing bowl place the grapefruit, blood oranges, baby bok choy and dressing.  Toss to combine and evenly coat with the dressing.  Serve immediately. Makes 2-4 servings.