served with a twist
It took approximately 6-10 minutes to get the corn charred all around. While that was happening, I prepared the sauce. After cooking the corn, I used a pastry brush to coat the corn. Next, crumbled cotija cheese went on top. Mmm…this was delicious! I’ve made it twice now and it can only get better when Jersey corn comes into season.
Another recipe twist I recently tried was with strawberry shortcake. It was my daughter’s birthday and she requested this cake. My 3-1/2-year granddaughter piped in that it should have chocolate covered strawberries.... what a great idea! I didn’t want to use a biscuit for the base so I found a recipe by Ina Garten for Country Cake with Strawberries and Whipped Cream on the Food & Wine website.
For this recipe you’ll need flour, cornstarch, baking soda, salt, unsalted butter, sugar, eggs, sour cream, orange zest, lemon zest, vanilla, heavy cream and strawberries. The cake is very easy to prepare, even a novice baker should have no problem.
For the strawberries, I found an easy to make recipe on the website Delish. You’ll need semisweet chocolate chips and coconut oil. I used Ghirardelli Semisweet Chocolate Chips as I wanted a high-quality chocolate covering. Since the stems were removed, I had to figure out how to coat the berries with chocolate. Holding the strawberry with a toothpick didn’t work. However, placing the berries stem side down on a waxed paper lined cookie sheet would. I poured the liquid chocolate over the berries. Once coated, they went in the refrigerator to firm up.
I could have used several chocolate covered strawberries for decoration, but what’s the fun in that. I covered the entire top of the cake. I was a bit generous with the whipped cream on the top layer that a few strawberries began to slide off. I pushed those few in and there they remained till dessert.
Everyone enjoyed this decadent version of strawberry shortcake. Whipped cream and chocolate covered strawberries, what could be better!
Grilled Mexican Street Corn (Elote)
From the website Simply Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
6 to 8 servings
If you aren’t able to find traditional Mexican crema in your local grocery store, by all means, use regular sour cream. You can also substitute grated Parmesan cheese or crumbled feta for the cotija.
6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup chopped cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons finely grated lime zest, from 1 lime
2 tablespoons lime juice, from 1 lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve
Country Cake with Strawberries and Whipped Cream
Recipe by Ina Garten
From Food & Wine Magazine, May 2000
1 cup all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup plus 3 tablespoons sugar
2 large eggs
1/4 cup plus 2 tablespoons sour cream
1 1/2 teaspoons finely grated orange zest
1/2 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
1 cup heavy cream
1-pint strawberries, hulled and sliced
Yield: 1-8” cake
The cake can be frozen for up to 1 month. Let it cool completely before wrapping in plastic and then foil. The assemble
Chocolate Covered Strawberries
From the website www.delish.com
By Makinze Core, January 22, 2021
Prep Time: 10 minutes
Total Time: 40 minutes
1 pt. strawberries
2 c. semisweet chocolate chips
2 tbsp. coconut oil
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.