My sister is moving overseas and with all the crazyness involved, I’m not sure how I managed to throw her a surprise party, but somehow I managed. The following is the what I made.
Fraisier à la mousse de chocolat blanc
Rosace à l’Orange (Upside-down Orange Cake)
I didn’t expect the Greek Skewers to be super amazing but they were soooo good. So simple, so healthful & pretty to. Will defenitely make these again.
3 tbs red wine vinegar
1/4 c olive oil
salt & pepper
The amount you use for these skewers is dependent upon how many you want to make. Start by washish the tomatoes and cucumbers. Half the cucumber lengthwise and slice into 1/4″. For the feta, cut into small cubes with a knife. Chop the onion into 1/4″ pieces. Starting from the bottom, add a piece of feta, cucumber, a cherry tomato & piece of red onion on top on each skewer. Assemble till ingredients are used up.
In a bowl, whisk the vinegar with salt and pepper. Pour in the olive oil while whisking. Pour marinade over skewers. Set on tray to serve.
I’ve always wanted to make/eat Deviled Eggs but wasn’t sure if they would be good. Not many people like eggs, muchless boiled eggs so I was hesitant to make them for a group of people. On the upside, it was just the occasion to test them out.
Deviled Eggs (adapted from here)
6 boiled eggs
juice of half a lemon
1/2 tsp cumin
1/2 tsp paprika
4 tbs mayonnaise/miracle whip
2 tbs of finely chopped cilantro
dash of cayenne
salt & pepper
chili powder for sprinkling
With a knife, carefully cut each boiled egg in half, lenthwise. Remove the egg yolks in places in a medium bowl. Set egg whites on a platter. In the bowl add the remaining ingredients except chili powder. Either mash and mix with a fork or with a immersion blender until its a smooth mixture. You can either scoop the mixture or using a pastry bag using desired tip to fill the hollow of the egg whites. Garnish with a sprinkle of chili powder. Chill before serving.
Frito Pie is an easy meal that can be put together with minimal effort and tastes amazing.
1 lb lean ground beef
1 tbs olive oil
1 medium onion, finely minced,or puree’d
5 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (4 ounce) can diced green chilies
1 teaspoon tapatio hot sauce (or your favorite)
1 teaspoon cumin
2 teaspoons salt
1 teaspoon paprika
1 tablespoon chili powder
1 tablespoon baking cocoa
2 cans kidney beans, rinsed and drained
Bag of Frito Chips
Green Onion, chopped finely
Wash the ground beef in a strainer is desired. Brown the beef with garlic and onion in a large skillet with olive oil. Add in the next 8 ingredients and simmer for about 8 min. Mix in the kidney beans and cook for another 10 min. Turn off heat.
In a bowl, layer chili, sour cream, green onions, cheddar cheese, and fritos & enjoy!
This is a great health and pretty vegetable recipe. Try it out!
Vegetable Tian (from here)
2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese
Preheat oven to 375 F. In a small skilled, heat up one tbs of olive oil. Sautee onion till translucent (about 8 min). Add in garlic and cook for another min. Add this mixture to the bottom of a greased baking dish.
Slice the zucchini, tomatoes, squash, and potatoes into 1/4″ rounds. Alternate them with the rounds standing against each other. If your using a rectangular pan, make rows but if you are using a round pan, fit them tightly into a spiral. Season with salt, pepper, thyme. Drizzle with olive oil.
Cover dish with foil and bake for 30 min in the oven. Uncover and sprinkle with the parmasean cheese. Bake for another 30 min. Remove from oven and enjoy.
Fraisier à la mousse de chocolat blanc has to be one of my new favorite desserts. It’s a little heavy and rich but it looks and taste like it was professionally made. It would seem like its complicated but steps are very basic.
Fraisier à la mousse de chocolat blanc (adapted from here)
5 eggs, seperated whites & yolks
4/5 cup AP flour
1/2 cup sugar
1 1/2 tbs of cocoa powder
Preheat to 350. Using a large round cookie sheet, spray or butter it. Place parchment paper over it so it will stay. In a mixing bowl, whip together the egg yolks with the sugar until it is a pale yellow. Fold in the flour and cocoa. In another bowl, whip the egg whites to medium-firm peaks (if its too stiff it wont mix well). Fold them into the flour mixture. Pour onto the cookie sheet and spread to one even layer. Bake for about 10 min. When you lightly press the cake, it should spring back.
Remove from oven and the cookie sheet. After it has cooled down, sprinkle it with cocoa powder. Using a round ring mold or the top of a springform pan, cut out the cake to fit the springform pan. Layer the springform pan with aluminum and place the cake onto the bottom of the pan.
¾ cup chocolate chips (I used milk)
1/2 tbs gelatin
1/2 cup whipping cream
1 c whipped cream (beat whipping cream till stiff)
In a saucepan, melt together the chocolate and whipping cream. Take off heat and mix in gelatin. Fold in whipped cream.
Wash the strawberries and pat dry. Slice of tops. Slice the strawberries thinly lengthwise. Line them up on the sides of your springform pan so they standup on their own. Carefully spoon in the mousse. Smooth the surface and freeze covered for 24hrs.
Chocolate Mirror Glaze (adapted from here)
3/4 c whipping cream
3/4 tbs honey
3/4 cup cocoa
1.5 tbs butter
1 tsp vanilla
1/2 tbs gelatin
In a saucepan, heat up on low heat whipping cream. Stir in honey. Mix in the cocoa, sugar, and butter. Take off heat once its a smooth combined mixture. Stir in vanilla and gelatin & cool.
Take out mousse cake from freezer. Pour the chocolate glaze over the mousse cake and smooth out surface. Place in freezer or fridge for faster setting. If put in the freezer, place in fridge an hour or so before serving. Garnish with berries and remove springform carefully before serving.
This cake was pretty, but I don’t think the taste lived up to it IMO. Others did like it alot though.
Rosace à l’Orange (Upside-down Orange Cake) (from here)
2 egg yolks, (reserve the egg whites for the cake)
1/3 cup sugar
pinch of salt
3 tbsp cornstarch
2 cups milk
1 1/2 tsp pure vanilla extract
In a saucepan, whisk together the egg yolks, sugar, salt, and cornstartch. Whisk in the milk slowly. Turn on the heat and boil. Let it boil for 2 min all while mixing so it doesn’t stick to the bottom of pan. Once mixture has thickened take off heat & stir in vanilla. Pour into a bowl and cover surface with plastic wrap making sure there’s no bubbles. Place in fridge till cold (or can be made ahead a day or two)
2 cups cake flour
1 tsp baking powder
1 tsp baking soda
1/2 cup butter, (1 stick)
2/3 cup sugar
2 egg whites
1 cup buttermilk
1 tbsp fresh squeezed lemon juice
Preheat oven to 350. Line a circle cake pan with parchment paper. Beat butter in a mixing bowl and add sugar. Mix till light and fluffy. Beat in the egg whites. Once they are well incorporated, mix in the remaining egg.
Sift together the flour, baking soda and powder. In another bowl, mix together the butter milk with lemon juice. Starting with the 1/3 of flour, alternate mixing the flour and buttermilk into the egg/sugar mixture.
Pour batter in to cake pan and bake for about 35-40 min. Once done, take out of oven and let it cool. Once it has cooled slice in half horizontally.
2 large stawberries
1/4 cup orange juice
Remove the peels of orange and kiwi and slice into thin rounds. Slice off tops of strawberries and slice thinly. Place half of the fruit (nicest pieces)in shallow dish covering it with orange juice. Chop up the remaining half.
2 tsp gelatin
2 tbsp hot water
1 cup heavy cream
Beat heavy cream till stiff. Mix together gelatin and hot water till dissolved. Stir gelatin into whipped cream. Fold the chopped fruit into this mixture and then fold this into the custard.
Preparing Cake Mold
Large Deep round mold or large glass bowl
Oil and sugar the mold/bowl lightly. Starting from center, align the fruit slices in a pretty pattern while reserving the orange juice. Carefully cover sliced fruit with half the custard mixture.
Next, brush the halves of the cakes with orange juice. Place the first half cut side down onto the custard and press. Top with remaining custard. Place the next cake half cut side down. Place a plate that fits inside the mold and place something heavy ontop. Refridgerate overnight up to 24 hrs.
When serving, remove the heavy weight and plate. Place a large serving platter ontop and carefully flip over the bowl, using assistance if needed. Lift bowl carefully and serve.