Strawberry and Blueberry Donut Shortcakes


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

Perry St. of Manhattan- An attempt at Sophisticated

I don’t like to mention the price when I’m considering food, because regardless of price food should be good and a worthwhile experience at every level of finance. Perry St Chef, and Proprietor, Cedric and Jean-Georges Vongerichten created dishes that assumed a level of excellence their presentation and flavor could not match. I’ll concede to The New York Times in their opinion that despite accolades and past success Perry St is, “…undeniably flawed and surprisingly inconsistent…”

Perry st chef and proprietor

Perry St., Chef Cedric Vongerichten, Proprietor: Jean-George Vongerichten

Lobster Butter

Poached Butter Lobster $39.00

Crispy Egg Caviar $29.00

Calamari and Yuzu Sauce

Crispy Calamari $15.00

Chilean Sea Bass

Pan Seared Black Sea Bass $34.00

Rice Cracker Crusted Tuna $19.50 Mesclun, Boston Salad add Avocado $14.00

Rice Cracker Crusted Tuna $19.50
Mesclun, Boston Salad add Avocado $14.00


Perry St Fried Chicken $29.00

Perry St Fried Chicken $29.00



Perry St., Meatpacking District, Manhattan, NYC

Every dish tasted just missed a beat. The best entree on the table was a toss up between the slow cooked scottish salmon and the butter poached lobster- but I cant praise them highly. I have had varying degrees of better made, more appropriately paired, and creatively presented- the best presentation goes to the crispy egg caviar dish served with vodka cream sauce.
The fried chicken I tasted from two different entrees were dry and chewy, the Scotch bonnet sauce it was served with created too much heat in the flavor and it was just down right watery.
For the fish based entrees: The Bass was tender but there was little flavor aside from overly salty and charred. The Chili Oil Roasted Hake was overcooked but the upside was that it’s sauce with fava beans and saffron made it palatable.
The desert were mostly disappointing and hardly worth mentioning; the exception was the profiteroles which were served with vanilla ice cream, peanut brittle and chocolate sauce. We also tried the Baba au rum, which was essentially a sponge cake, set on fire by rum poured on top.
It’s really a shame that our party came with such high expectations and had to leave unsettled.

The Proof of Dining Card that is used throughout the pictures is a food review business that I write for. The main focus is food for the sake of food.

See: Proof of Dining

Wicked Spoon Buffet, Mirage Casino

Wicked Spoon, Mirage Casino
3708 S. Las Vegas Blvd.
(702) 698-7000

Here’s the skinny, the 411, the no-nonsense: Get yourself down to The Mirage, head upstairs to Wicked Spoon and see exactly why this buffet is consecutively ranked top pick in Vegas eats. Scroll through to get a look at the buffet first hand!
ps- Don’t stop scrollin’ till you hit the desserts- you won’t believe it…
-Foreign Sojourn

Wicked Spoon, Las Vegas
Wick Spoon at the Mirage Casino will blow your mind.

These desserts…you won’t believe your eyes…

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A Display Case Sent from an Angel

Meat your new best friend.




Aisles of A La Carte









Seared Atlantic Salmon


Joe Foley’s Foreign Sojourn

What You’ve Been Missing in DC’s Cleveland Park: Vace’s Italian Market

One of the reasons I miss DC and the Mid-Atlantic during my foreign sojourns is simply because of the sandwich. Nowhere in the world except here will you come across the plethora and diversity of mouthwatering bread, cheese and meat combos, hot or cold, fried or baked. In this cozy patch of Cleveland Park, the Italian sub is king. (The Redline Metro, one stop north from the National Zoo.)
This Italian market called Vace’s is an unassuming but friendly and inviting spot- They’ve got it all too. Fresh made pastas, cheese raviolis, tortellini, ground beef lasagnas, eggplant parmigiana, gelatos, and tiramisu, all ready for take away and or an authentic Italian evening at home. Just take a gander at the lines to be found there sometime, it’ll make you want to know what all the buzz is about.

When I look at all those fresh deli meats that are sliced fresh per order, all of those staple provolones and creamy mozzarellas, all of those savory salted anchovies, and all of those brine-cured black and green olives, I am impatient.

I ordered a sub and for just around 8 dollars, I get one of the best. Eat here and you’ll have a taste of ambrosia in the form of great bread stuffed with special, cured meats, imported cheeses, cherry pepp20130627-110806.jpgers, thinly sliced onions, shredded lettuce and a sprinkling of olive oil and vinegar. Try the prosciutto with Capicola.

Just of the redline Metro Stop at Cleveland Park, D.C. 202.363.1999

Love it? Questions, Comments? Leave a comment and follow! Thanks!

Events of Foreign Sojourn, Collage

Events of Foreign Sojourn, Collage