Strawberry and Blueberry Donut Shortcakes

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Strawberry and Blueberry Donut Shortcake
6 Original Krispy Kreme donuts
1 Carton of fresh strawberries
1 small packet of blueberries
1 Can of strawberry pie filler
1 cup of Pineapple juice
1 1/2 cup whipping cream
1 1/2 packet of clear gelatine
Rum and Midori liquor plus a swirl or two of honey to taste

Here’s the theory: go about the process of making the fruit topping as you would jello but this time your adding slightly less gelatin to give it a better consistency.
While preparing the following step bring a cup of pineapple juice to just under boiling in a pot on the stove.
While that is working, empty the canned filling, a splash of pineapple juice, rum and midori plus the honey into a mixing bowl. Cut the strawberries into quarters lengthwise and set them aside with the blueberries.
Mix the gelatin into the bowl then add the hot pineapple juice, stirring all the while.
When you have evenly mixed the gelatin throughout, add the fruit and mix once more.
Set in the fridge to cool.
Take the donuts and place them on a sheet of nonstick waxpaper, giving them ample space between each other.
Here’s the next theory: you want to add the topping in two stages. One stage when the filling has less then jelly properties and the second stage when its at or just about jellied. What you’ll be doing at the first stage is filling the holes with a little evenly spread on top. In the second stage, you will be giving it height and packing on the flavor by adding the firm filling on top.
The key to all this is refrigeration!
Keep the donuts cold and the filling cold- leave nothing to room temperature.
The first stage should be at or a little over the 40 minute mark and the second stage should be at around 1 1/2 hours. But it varies! Check your dessert every 20 minutes!
Once you have both layers, set the donuts back in the fridge and let sit for several hours.
When serving: use a whisk or egg-beaters to fluff up the cream and give those beauties a healthy dollop or two.

There you have it, Strawberry and Blueberry Donut Shortcake. Serves 6.

Foreign Sojourn Recipes

Thanksgiving Feast: Cranberry Relish

Here we are once again, the annual eat-a-thon, the, “thanks to who?” event filled with a decadent ensemble of grandma’s recipes, casseroles, pies and equally, uncle’s deep frying disasters; a turkey day to all Americans and a stuff-your-face month for the rest. I am of course speaking of Thanksgiving.
This thanksgiving I will be preparing a meal for the Ocean Beach International Hostel that I currently work at- but if the chef industry, the cooking houses of my past have taught me anything, it’s prepare and plan. Attack this holiday meal with a skillfully crafted agenda and you wont be left thinking of the mash potatoes as you whiff a now charring turkey. (You hurry over to the oven but you already know it’s too late.)
Given this, I prepared the cranberry relish this afternoon. I know that it holds well and will be as tasty and fresh as if I prepared it that day.
Here is the recipe I used, serves a good portion of about 5 ounces to 50 people:

Cranberry Relish

  • 2.5lbs of white cane sugar
  • 3x 2lb bag of fresh cranberries
  • 1 bottle of dark, sugary, port wine.
  • 1 can of frozen orange juice concentrate
  • 1 cup of pineapple juice
  • 4 packs of gelatin, normally flavorless but orange or strawberry work.
  • Ingredients- Cranberry Relish

Instructions:

Place all cranberries and sugar into an adequate size soup pot.
Set on the stove on medium-high temperature with a few cups of water.
Add entire package of orange juice concentrate and bottle of wine.
Mix and let it go for about an hour. Watch it so it doesn’t boil over.

The goal is to soften the cranberries, soak the juices, and remove any sharp bitterness.

The next stage is to strain all juices from cranberries. Set cranberries aside for later.
Take the strained juice and split in half in bowls or however you wish.
Let Chill.
When cold or room temperature, bring one half of the juice to a boil in a pot and add gelatin.
Stir gelatin until dissolved then add the other half, the cold or room temperature juice.
Stir.
Add the cranberries to the juice and gelatin mix.
Divide contents into as many bowls or cups as your prefer.Setting the gelatin- Cranberry Relish

Let cool until room temperature, cover with plastic wrap and place in fridge for several hours.

Keep posted for more thanksgiving recipes and stories as my plans and dinner unfolds! Good tidings and cheers,

Joe Foley

A Monte Cristo served with Candied Figs

I’ve been reading a classic and it inspired me to create this sandwich-The Monte Cristo. Can you guess the title of the book?
Well, this hybrid croque-monsieur, (also known as the grilled cheese with ham) calls for butter-frying the white bread in an egg batter, similar to french toast; it is a decadent treat that pairs salty, savory with sweet. It is joined with jam or preserves and sometimes sprinkled with a bit of powdered sugar! I opted for a candied fig garnish and no powdered sugar. If you love hot, satisfying sandwiches, this ones for you!

Voilà, a Monte Cristo

Voilà, a Monte Cristo


This recipe makes 3 sandwiches, adjust as needed.

For the sandwich:

  • 6 Slices of White Bread
  • 1/4 pound of roasted turkey, thin slices
  • 1/4 pound Honey Ham or Regular Ham, thin slices Slices
  • A wedge of Gruyère cheese

For the candied fig side garnish:

  • 4 figs
  • Several tablespoons of sugar
  • Triple Sec or orange juice

Batter:

  • 2-3 whole eggs

Preparation:

  • Preheat oven to 300 Farenheit or 150 Celsius
  • Gently cut figs into small wedges
  • Crack eggs into bowl and whisk to a blended consistency
  • Make the sandwich: Ham, Turkey and slices of cheese; Set aside next to batter.

Making the Candied Figs:

  • put several large tablespoons of sugar into a pan add a few splashes of water then set on stove top on medium temperature.
  • Caramelize the sugar.

    Sugar to Caramel

    Sugar to Caramel

  • Add figs and stir them around to get them evenly coated.
  • Add a few splashes of triple sec and reduce heat to low-medium heat.

    Caramelizing the Figs, Adding the Triple Sec

    Caramelizing the Figs, Adding the Triple Sec

  • Allow to reduce and thicken for a few minutes then remove the pan from heat.IMGP2318

Making the Monte Cristo

  • Heat a skillet on the stove at medium to high temperature, adding a liberal chunk of salted butter.
  • Dip the Sandwich whole into the batter, coating bottom and top slices of bread in egg.

    Yes, The Bread Goes Into Yolk!

    Yes, The Bread Goes Into Eggs!

  • When the skillet is hot and the butter is just beginning to brown, place the drenched sandwich into the skillet.

    Great Frying Cristo!

    Great Frying Cristo!

  • Fry each side for several minutes. Repeat for the remaining 2.
  • Remove sandwich from skillet and place on a middle rack in the oven for 5-7 minutes to get a nice crunchy and melty texture.

Serve the Monte Cristo as a Sandwich in two portions and dress the sides of the plate with the candied fig garnish. Don’t be a stranger to the figs; dip your Monte right into the sauce- it’s boss!

Fin!

Fin!

Bacon Cheddar Lobster Roll (Tis’ the Season!)

A Lobster Loaf Portion with Fiddleheads and a Ramekin of Cheese Sauce

A Lobster Loaf Portion with Fiddleheads and a Ramekin of Cheese Sauce

What you will need:

  • 1 1/2 pound Lobster
  • Package of bacon
  • 250 grams of Cheddar cheese
  • 1/2 stick of butter (garlic butter works great, too)
  • 2% Milk 12-160z
  • Loaf of bread (Medium size aprox. 12inchs length, 5 inchs width.)
  • flour
  1. Preheat oven to 350 F (175 C)
  2. Put a medium size pot a little less then half-way full of water on the stove top; temp. med.-high
  3. *Place a metal mixing bowl on top of that pot so that its bottom and sides are cradled by the pot. Make sure it is large enough to contain all the ingredients; butter, cheese, milk.
  4. Place 1/2 stick of butter into the bowl
  5. Place bacon, side by side and not overlapping on an oven tray. Place in oven.
  6. Dice cheddar- doesn’t need to be perfect; toss into the metal mixing bowl, let melt.
    Cheddar, Butter, Milk on the Double Boil

    Cheddar, Butter, Milk on the Double Boil

  7. Get cracking on the lobster. Pull the bulk of the meat out from the tail, break the claws open, and check its other spindly legs for some hidden goodness- It’s possible to get quite a bit if meat if you have patience and a good hammer. (rolling pin works, too!) At the bottom of the page is a good video from Stef Le Chef on how to remove the meat.
  8. Rinse any green or guts found on the meat then dice it to chunks.
  9. Stir the blend of butter and chedder, whisking firmly, swiftly and carefuly to achieve a good consistency. Add milk slowly, we don’t want it too soupy.
  10. Sprinkle flour to thicken; Lower the heat if it seams to be sticking or bubbling. Whisk and whisk till you have achieved a nice saucy, cheesy texture. Turn heat on low.
  11. Cut the loaf in half. Dig into the bottom portion of the loaf and form a bed for all your delicious toppings to rest in. Do this to the top piece of bread too.
  12. Is your bacon burning? No? Ok well take it out when it is crispy. Pour some bacon drippings into your cheese sauce and stir it up.
  13. Layer the bacon length wise on the bottom portion of the bread loafs cozy bed.
    The Bacon and it's Drippings

    The Bacon and it’s Drippings

    Bacon is good but don’t get overzealous as we want to taste the lobster.

  14. Top the bacon with lobster chunks.
  15. Pour the golden sauce all over the bacon and lobster. If you’d like, top with some fresh parsley.
  16. Place top on and cut portions from the loaf.
    Use a bread knife and saw without pressure, equal portions.

    Use a bread knife, saw without excessive pressure into equal portions.

  17. Serve with dark greens, IE fiddleheads** as I used here, a ramekin of the rich cheese sauce. and a lemon wedge if you prefer.

*The trick to double boiling is that you don’t want the sauce to burn or become to hot, or likewise the oils to seperate due to an excess of temperature. When you double boil you are using indirect heat, like steam, to cook at a gentler rate. Also, if you have a real double boiler, use that.
**Fiddleheads are a late spring, seasonal fern coming from North America. They have a very light, acidic taste-similar to a cross between spinach and asparagus. To cook them just heat salted water to a boil and cook them for 10-15 minutes or until tender. Warning: There are many species of this fern and some are considered poisonous! So use only the judgement of experts when cultivating them from a wild source.

Here is the lobster prep video I promised:
stephane sauthier : 

Bacon Cheddar Lobster Roll (Tis’ the Season!)

A Lobster Loaf Portion with Fiddleheads and a Ramekin of Cheese Sauce

A Lobster Loaf Portion with Fiddleheads and a Ramekin of Cheese Sauce

What you will need:

  • 1 1/2 pound Lobster
  • Package of bacon
  • 250 grams of Cheddar cheese
  • 1/2 stick of butter (garlic butter works great, too)
  • 2% Milk 12-160z
  • Loaf of bread (Medium size aprox. 12inchs length, 5 inchs width.)
  • flour
  1. Preheat oven to 350 F (175 C)
  2. Put a medium size pot a little less then half-way full of water on the stove top; temp. med.-high
  3. *Place a metal mixing bowl on top of that pot so that its bottom and sides are cradled by the pot. Make sure it is large enough to contain all the ingredients; butter, cheese, milk.
  4. Place 1/2 stick of butter into the bowl
  5. Place bacon, side by side and not overlapping on an oven tray. Place in oven.
  6. Dice cheddar- doesn’t need to be perfect; toss into the metal mixing bowl, let melt.
    Cheddar, Butter, Milk on the Double Boil

    Cheddar, Butter, Milk on the Double Boil

  7. Get cracking on the lobster. Pull the bulk of the meat out from the tail, break the claws open, and check its other spindly legs for some hidden goodness- It’s possible to get quite a bit if meat if you have patience and a good hammer. (rolling pin works, too!) At the bottom of the page is a good video from Stef Le Chef on how to remove the meat.
  8. Rinse any green or guts found on the meat then dice it to chunks.
  9. Stir the blend of butter and chedder, whisking firmly, swiftly and carefuly to achieve a good consistency. Add milk slowly, we don’t want it too soupy.
  10. Sprinkle flour to thicken; Lower the heat if it seams to be sticking or bubbling. Whisk and whisk till you have achieved a nice saucy, cheesy texture. Turn heat on low.
  11. Cut the loaf in half. Dig into the bottom portion of the loaf and form a bed for all your delicious toppings to rest in. Do this to the top piece of bread too.
  12. Is your bacon burning? No? Ok well take it out when it is crispy. Pour some bacon drippings into your cheese sauce and stir it up.
  13. Layer the bacon length wise on the bottom portion of the bread loafs cozy bed.
    The Bacon and it's Drippings

    The Bacon and it’s Drippings

    Bacon is good but don’t get overzealous as we want to taste the lobster.

  14. Top the bacon with lobster chunks.
  15. Pour the golden sauce all over the bacon and lobster. If you’d like, top with some fresh parsley.
  16. Place top on and cut portions from the loaf.
    Use a bread knife and saw without pressure, equal portions.

    Use a bread knife, saw without excessive pressure into equal portions.

  17. Serve with dark greens, IE fiddleheads** as I used here, a ramekin of the rich cheese sauce. and a lemon wedge if you prefer.

*The trick to double boiling is that you don’t want the sauce to burn or become to hot, or likewise the oils to seperate due to an excess of temperature. When you double boil you are using indirect heat, like steam, to cook at a gentler rate. Also, if you have a real double boiler, use that.
**Fiddleheads are a late spring, seasonal fern coming from North America. They have a very light, acidic taste-similar to a cross between spinach and asparagus. To cook them just heat salted water to a boil and cook them for 10-15 minutes or until tender. Warning: There are many species of this fern and some are considered poisonous! So use only the judgement of experts when cultivating them from a wild source.

Here is the lobster prep video I promised:
stephane sauthier :