Passover and Easter

Thursday, April 09, 2009

I have been invited to a Seder, and my Tia (aunt) wants me to bring dessert on Easter Sunday. Well, what could I bake to please everyone? Macaroons! Spring days are perfect for these easy little gems. These macaroons are not to “pareve” constraints, and contains a bit of alcohol. Check with your host family before making a batch of the coconut wonders. Being a Honduran girl who used to climb coconut trees, and one who would get scraped knuckles from helping her grandmother grate fresh coconuts for breads, and other sweet treats, I just cannot use the sweetened stuff. I use unsweetened organic coconut which is available at most natural-foods and Asian/Indian markets.
                                                  Buno Appetitio

INGREDIENTS:
10 ounces unsweetened organic shredded coconut
14 ounces sweetened condensed milk
2 teaspoons DiSaronno Amaretto Liqueur
2 large eggs, at room temperature
1/4 teaspoon kosher salt
White chocolate pieces ( to melt)

DIRECTIONS:
Preheat the oven to 325 degrees F.

TIP – Set the eggs out for at least two hours beforeusing. Room temperature eggs form better peaks.

1. Combine the coconut, condensed milk, and DiSaronno in a large bowl.
2. In another bowl, whip the eggs and kosher salt with a whisk for 4-minutes or on high speed of an electric mixer for about 2-minutes until the eggs are frothy.
3. Fold the eggs into the coconut mixture.
4. Place mixture in your ice box for about
15 minutes before baking.
4. Drop onto a cookie sheet lined with parchment paper using a soup spoon.
5. Bake for 10 – 13 minutes, until slightly golden brown.
6. Melt white chocolate pieces being careful not to burn. Drop by the teaspoonful over “completely cooled” macaroons. Serve.

Yields: 20 cookies

 

 

Posted by Pasta Mama on 04/09/09 at 09:03 AM
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Brioche with Berries n’ Cream

Saturday, April 04, 2009

Welcome Spring!

Brioche with Berries n’ Cream

 

Strawberries are in season here in Cali Land. I went to Oxnard, and could not control myself. The strawberries were just so bountiful, delicious and ridiculously sweet. What better to wake-up to than something delicious which celebrates the arrival of spring – fresh brioche rolls with strawberries and homemade whipped cream. I know, I know; on
mornings no one feels like preparing much. I’ve made this construction as simple as possible. One thing I ask, make sure your brioche rolls are fresh.
If they are a day old or more, microwave them for about 8 seconds. The rolls’ top-notch makes it all “shortcake” easy. I stop the whipping before it gets too stiff. I like the drizzle effect. Oh yeah, you can skip the berries n’ cream and make the brioche rolls with sautéed mushrooms and Parmesan cheese for a savory morning wake-up.
Of course use butter and a pinch of rosemary to spice it up. Wherever you are, ask for Central Coast strawberries. “Tis the SPRING season!

                                                            Buno Appetitio

 

Brioche with Berries n’ Cream

INGREDIENTS:

2 cups fresh strawberries, washed, sliced
6 brioches rolls
1 can sweetened condensed milk
1 cup heavy whipping cream, chilled
1 teaspoon sugar
1 teaspoon vanilla

 

DIRECTIONS:

1. Slice the brioche rolls in half. Scoop out a teaspoon size of bread from the bottom portion. Set aside.
2. Place the chilled whipping cream, sugar and vanilla in a bowl and whisk together until the cream holds to the whisk.
3. Place about two or three teaspoons of sliced strawberries into the scooped out center of the brioche.
4. Pour condensed milk over the berries and the brioche,
5. Drizzle with whipped cream, replace top-notch and serve. Garnish with whole strawberries.

SERVES: 6

 

 

Posted by Pasta Mama on 04/04/09 at 09:26 AM
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