Strawberries

Gluten-free Dessert Crepes Multiple Ways!!

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I found this recipe on www.Food.com and have made it several times with amazing results.  I have included three recipes for fillings plus some other options. If you want to use these crepes for a savoury recipe, omit the sugar and cook as usual before filling.

Image courtesy of www.ashlandfoods.com
Image courtesy of www.ashlandfoods.com

Gluten-Free Dessert Crepes

1 cup rice flour

1/4 tsp salt

1 Tbsp sugar

1 cup milk

2 eggs

1 Tbsp melted butter

Mix all ingredients together well until smooth.  In a lightly greased crepe pan over medium high heat, pour 1/4 cup of batter and swirl to cover bottom of pan evenly.  Cook until lightly browned on bottom, flip and cook 30-45 seconds more. Remove from pan and stack on a plate.  Cook all batter in the same way.

Bananas Foster Filling

1/4 cup butter

1/4 cup brown sugar

1/2 tsp ground cinnamon

4 bananas sliced

pinch of salt

1 Tbsp dark rum

In a non stick fry pan melt butter, add sugar and cook until sugar dissolves.  Add all other ingredients and cook until bananas are slightly soft.  Fill crepes with batter and serve.

Caramel Apple Filling

1/4 cup butter

1/4 cup brown sugar

pinch of nutmeg

1/4 tsp cloves

1/2 tsp cinnamon

pinch of salt

4 apples peeled, cored and sliced thin

In a large non-stick fry pan over medium heat, melt butter, add brown sugar and cook until bubbling.  Add all other ingredients and cook until apples softened and sauce has thickened.  Fill crepes with filling and serve.

Chocolate Peanut Butter Filling

1/2 cup chocolate chips

2 Tbsp cream

pinch of salt

1/2 cup peanut butter

In a heat proof bowl over a pot of boiling water, melt chocolate chips with cream and salt.  Once melted, allow to cool slightly until just warm to the touch.  Equally divide peanut butter and chocolate spread over the crepes and serve.

I hope you enjoy these three options of fillings for these delicious crepes.  You can also fill them with yogurt or whipped cream and fresh fruit.  Cheers, Michele

Eaton Mess!! Katie’s Birthday Cake!

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Yesterday was my little girl Katie’s 26th birthday and her wish for dessert was a super easy dessert called Eaton Mess!!  It is a traditional dessert of crushed up meringue mixed with whipped cream and strawberries and bananas.  It is usually served at Eaton College during their annual cricket match against Harrow College.  But we served it for my daughter’s birthday, since we didn’t want to have to wait for the cricket match.

Eaton Mess

Serves 8

8 egg whites
2 cups of white sugar
large pinch of salt
2 tsps of vanilla

4 cups of whipping cream
1/4 cup of powdered sugar
2 tsp vanilla

6 cups of chopped mixed fresh fruit and berries

Preheat oven to 325 degrees F.  Line two baking pans with parchment paper.  Beat egg whites with salt and vanilla until opaque.  Add sugar very gradually until soft shiny firm peaks form.  Spread the meringue mixture evenly over the two pans and bake for 75 minutes, switching the pans around half way through.    Then turn off oven and open the door.  Allow the meringues to cool in the oven until room temperature.  While meringues are cooling, cut up and prepare fruit.  Whip the whipping cream with the powdered sugar and vanilla til stiff peaks form, refrigerate fruit and cream.  When cool, remove meringues from oven and tear into bite size pieces.  Fold the meringue and fruit into the whipped cream and serve.  So delicious!!  I hope you enjoy.  Cheers, Michele

Pavlova For My Niece Cheryl!! Delicious New Zealand Gluten-free Recipe!

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My niece Cheryl spent some time in New Zealand and while she was there she tried Pavlova and fell in love with it.  So this past weekend I made this dessert for her.  I tripled the recipe to serve 10 people with a small amount of left overs.  I hope you enjoy this delicious gluten-free dessert.

Pavlova

4 egg whites at room temperature
1 1/4 cups white sugar
1 tsp vanilla
1 tsp lemon juice
1 Tbsp cornstarch
1 pint of whipping cream whipped with 1/4 cup of sugar and 1/2 tsp of vanilla
4 cups of mixed fresh fruit

Preheat oven to 200 degrees F.  Beat egg whites until soft peaks form, then add sugar and cornstarch in small amounts while beating until meringue is stiff and shiny.  Fold in vanilla and lemon juice.  Line a pizza pan with parchment paper and place the meringue in a mound in the centre.  Spread the meringue out to form a shallow bowl of meringue.  Bake for 1 1/2 hours until meringue is lightly browned and crispy.  Remove from oven and allow to cool completely before peeling off the parchment paper and placing on a large plate.

You can serve this Pavlova with the following lemon/lime curd using up the left over egg yolks.

Lemon Lime Curd

4 room temperature egg yolks
2/3 cup of white sugar
pinch of salt
juice of one lemon
juice of 1 1/2 large limes
zest of one lemon
zest of one lime
1/4 cup of butter cut into small pieces

Place egg yolks and sugar in the top of a double boiler which has about an inch of water in the bottom pot over medium heat.  Whisk for 1 minute and then add the salt, juices and zests.  Whisk continuously until the curd thickens and coats the back of a spoon.  Add butter gradually while whisking.  Remove from heat and allow to cool completely.  Refrigerate and when Pavlova is ready, spread over the cooled meringue before topping with the whipped cream and fresh fruit.

Pavlova is traditionally served with passion fruit purée or chopped kiwis but we had it with berries, melon, banana and fresh pineapple.  It was delicious.  For an extra decadent treat drizzle cooled melted chocolate over the top of the assembled Pavlova before serving.  It can be made into individual Pavlovas by portioning the meringue into the appropriate number of mini meringues.  Reduce the cooking time and keep an eye on them until they are very lightly browned and crisp on the outside.  I hope you enjoy.  Cheers, Michele

Strawberry Shortcakes with Balsamic and Black Pepper Syrup!! Aunt Jackie’s Recipe!

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This is another contribution from my Aunt Jackie who is a guest contributor to this blog.  As you can probably tell from previous posts by her, she is an amazing chef and baker.  Enjoy this delicious decadent take on the classic Strawberry Shortcake.

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Strawberry Shortcakes With Balsamic and Black Pepper Syrup

Yield: Makes 8

Biscuits:

2 cups unbleached all purpose flour
5 tablespoons sugar, divided
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup chilled heavy whipping cream
1 large egg, beaten to blend (for glaze)

Filling:

2 pounds fresh strawberries (about 8 cups), hulled, quartered if small, sliced if large
6 tablespoons sugar, divided
3 tablespoons balsamic vinegar
1 large pinch of freshly ground black pepper
1 cup chilled heavy whipping cream
1 teaspoon vanilla extract

For biscuits:
Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Place flour, 4 tablespoons sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8 x 4-inch rectangle (about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Brush top of biscuits with egg glaze; sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted horizontally comes out clean, about 15 minutes. Transfer to rack and cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

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For filling:
Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl. Let macerate 30 minutes, stirring occasionally.

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Using electric mixer, beat cream, vanilla, and remaining 1 tablespoon sugar in another medium bowl until peaks form.
Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of juices from strawberries around shortcakes.

I hope you enjoy another contribution from my Aunt Jackie.  I think she should have her own blog to share her recipes, but luckily for me, she is generous to share them on mine.  Cheers, Michele