A Brunch to Remember . . .

I just hosted a Spring Brunch at my home on Saturday and we had a delightful time! If you missed it, be sure to get on my mailing list for details on the next one scheduled at the beginning of June.



The following three posts describe the recipes and tools used to make these delectable treats!

Parmesan Crust with Spring Salad Mix

This is an impressive little trick that can only be done on our products! Either using the Silpat or Flexipat, sprinkle fresh-grated parmesan cheese in the shape desired and bake at 350 until golden brown (not too done, though). Let cool for less than a minute and then begin shaping. Because all ovens vary, this might take some experimentation . . .

For this salad, I spread the cheese in a rectangle shape and used the Beechwood Rolling Pin and Polyamide Spatula to create the cylinder look.

For a slightly easier time, you can spread the cheese in a circular fashion and when baked, use the Polyamide Spatula to transfer the cheese to the back side of any of our Trays (makes a cup for salad). I love using the underside of the Brioche Tray or the Charlotte Tray for this type.

When crust is cooled, fill it with salad mix of choice and . . . ENJOY!

Key Lime Cake

If you're a citrus-lover, this recipe is for you! Sorry though, no freebie this time; this recipe can be found in our cookbook: "Families Cooking Across America"

You can use any mold or tray, but for this particular brunch, I used the Square Savarin Tray - the square, beveled dip in the top makes it perfect for all sorts of things like meatloaf and gravy, shepherds pie and potatoes, chili relleno and salsa, brownies and caramel, etc. The ideas are endless!

Blueberry Yogurt Tartlets

These are adorable and light! It was shared with me by my upline, Shelley Hart, and I'm so grateful! I pre-baked the crust in the Mini-Tartlet Tray after cutting my dough out on the Roul'Pat (with Beechwood Rolling Pin) and using the small dough cutter and shaper. (I also pricked the bottoms with a fork so that they wouldn't puff up.) I baked it at 350 for about 14 minutes (until golden brown).



The filling is one part blueberry yogurt and one part whipped topping. I mixed that up with a spoon and put it in our pastry bag. The fun part was piping it into the shell and garnishing with fresh blueberries.



My kids loved it too! . . .

Mini Orange Cheesecakes

Creation by Genie Ott ~ Thank you for sharing these adorable cakes!

These were made in the Mini-Muffin Tray.

Mini Orange Cheesecakes with a Rosemary Shortbread Crust

Ingredients for cheesecake:

1 package Demarle Rosemary Shortbread Baking Mix

1 cup butter softened

2/3 cup sugar

2 8-ounce packages cream cheese, room temperature

2 teaspoons finely grated orange peel

2 teaspoons finely grated lemon peel

1/3 cup fresh orange juice (juice from 1 orange)

1 cup whole-milk ricotta cheese

2 large eggs

Ingredients for topping:

1 basket fresh raspberries or blueberries

2 tablespoons orange marmalade, warmed in the microwave

½ cup whipped cream (or Greek-style yogurt)

Baking Equipment:

Demarle Mini Muffin Tray

Demarle Perforated Baking Sheet

Preheat oven to 350°. Prepare shortbread according to the directions on the package. Divide the mixture in half and set one half aside (this can be made into shortbread cookies for another use). Roll the remaining shortbread dough into a 1/8-inch thick sheet. Use a 1-1/2-inch round cookie cutter to cut out circles from the dough. Press a circle into each muffin cup, pressing along the bottom and the sides fitting it to the cup. Place the Mini Muffin Tray onto the Perforated Baking Sheet. Bake for 10-12 minutes until lightly golden around the edges. Remove from the oven and set aside to cool completely. Reduce oven temperature to 325°.

Combine the sugar and cream cheese in a mixing bowl; using an electric mixer beat until fluffy, about 1 minute, stopping to scrape down the sides. Add the grated orange and lemon peel, orange juice and ricotta to the bowl and beat until smooth. Add the eggs to the bowl, one at a time, beating just to incorporate the egg after each addition.

Spoon the cheesecake batter into the cooled muffin crusts, filling them ¾ full. Bake until cheesecakes are set, about 20 minutes. Let cool and refrigerate until chilled, about 1 hour.

To serve, mix the raspberries or blueberries with the warmed marmalade to create a glossy glaze on the fruit. Spoon a teaspoon of whipped cream or yogurt on top of each mini cheesecake and top with a berry.

Cooking Notes: This recipe is equally delicious with lemon juice instead of the orange juice and the orange zest eliminated. Using the Greek-style yogurt as a topping creates a lighter and tangier dessert. If you grow your own mint, a tiny mint sprig tucked beside the berry is very charming.

Makes 20 mini cheesecakes.

What's for Dinner? Spicy Chicken Wings

This was so delicious!! Chinese Spicy Chicken Wings and Sweet Potato Fries!

Spicy Chicken Wings - adapted from "Creative Chinese Oven Cooking" by Hsueh-Hsia Chen

Ingredients:
12 Chicken Wings, upper part
1t. - 1T Chili powder
2T ketchup
1/2 T sugar
1T each: sesame oil, soy sauce, minced garlic

Marinate chicken wings in last six ingredients for at least 3 hours or overnight.

Place Flexipat on Perforated Baking Sheet. Set chicken on Flexipat. Bake at 375 for about 25 minutes or until golden brown and done.


Sweet Potato Fries: Slice potato with Santoku Knife on Bamboo Cutting Board and toss with olive oil on Silpat (on the Perforated Baking Sheet). Salt to taste and bake at same temp and time as chicken . . .

Braided Bread

I still can't believe that this gorgeous loaf came out of my kitchen! See! You can do it too!

This recipe is the same one described below in a previous post: Shelley's Honey Oatmeal Bread

Delicious Spinach!

By Alisa Gaylord

Tools:
Large Round Mold
Octagonal Silpat

Place in Large Round Mold: 2 cloves of garlic (diced), 1 tablespoon butter, squeeze of fresh lemon (just a touch), place spinach on top. Microwave for 1.5 minutes, toss ingredients together and ready to plate!

One bunch of spinach is perfect for family of 4 and much more cost effective than buying a bag.

Garlic and Rosemary Sweet Potato Slices

Tools:
Silpat or Flexipat
Perforated Baking Sheet
Stainless Mixing Bowl
Santoku Chef's Knife
Bamboo Cutting Board

Ingredients:
3 pounds orange-fleshed sweet potatoes, peeled, cut into 1/2 inch rounds
1/4 cup olive oil
1 tablespoon fresh rosemary, minced
10 cloves garlic, thinly sliced
salt & pepper to taste

Directions:
Preheat oven to 425 degrees.
Place Silpat or Flexipat on Perforated Baking Sheet.
Toss sliced potatoes with olive oil, rosemary, and garlic.
Season to taste with salt and pepper.
Spread potatoes out onto Silpat.
Roast for 30-40 minutes or until tender and crusty.

The little slivers of garlic will be very brown, but not really burned. The potatoes will be caramelized and very delicious.

This recipe is from cooking instructor Phillis Carey and was served with a pork tenderloin. You'll find more and more top cooking pros referring to the wonders of the Silpat.

Macadamia Coconut Cookies

Thank you to Caroline Mecham for sharing the following recipe. She brought the cookies to our team meeting and they were delicious!

Recipe:
1 package sugar cookie mix
1 egg
1 stick butter melted
3/4 cup flaked, sweetened coconut
1/2 cup chopped macadamia nuts

Preheat oven to 375 degrees.

In our large stainless steel mixing bowl, combine all ingredients for cookies. Stir with spatula until soft dough forms. Drop cookie dough onto your Silpat with perforated baking sheet underneath. Bake for 8-12 minutes or until edges start to turn brown. Enjoy and share with your friends!

Chocolate Painted Baskets

These adorable baskets were made by Shelley Hart, Silver Chef with Demarle At Home ~ they're perfect for Easter, Baby or Bridal Showers, or just for fun!

These baskets were made in the Brioche Tray and the Charlotte Tray.

Melt a bag of your favorite chocolate chips with 1 Tbsp. of shortening, then using the pastry brush, paint 2 layers of chocolate in each Brioche or Charlotte shape. Once chocolate losses it’s shine remove each bowl from the tray and fill with your choice of filling. If filling with pudding, zest chocolate bar to decorate top. If you're adding a handle to your basket, (bubble tape or thin licorice works well), press into the second layer of chocolate coating when still wet and let sit until set.

Baby Blue Bird Cupcake

These cupcakes can be made in nearly any of Demarle's Flexipan Trays. They're cute, seasonal and a great dessert to make as a family! Martha Stewart's full recipe for both cupcakes can be found on her website.

Makes 24 cupcakes
1½ C. shredded coconut, toasted
1 box cake mix (flavor of your choice)
Vanilla frostingYellow and blue food coloring
1 Tbls. melted chocolate

Toasted coconut:Preheat oven to 350 degrees. Place Silpat or Flexipat on Perforated Baking Sheet. Spread coconut on Silpat/Flexipat. Bake about 10 minutes or until just beginning to brown. Remove from oven, let cool.


Directions:Place any Muffin Tray on Perforated Baking Sheet. Bake cupcakes according to package, let cool. Frost cupcakes with 1 cup frosting, set aside. Tint 2 Tablespoons frosting with yellow food coloring. Tint remaining frosting light blue and place in pastry bag with small round tip. Pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using knife, create yellow beaks on birds. With a toothpick, add melted-chocolate eyes. Form each nest by spreading 2 tablespoons toasted coconut around birds.

Lion and Lamb Cupcakes

These cupcakes can be made in nearly any of Demarle's Flexipan Trays. They're cute, seasonal and a great dessert to make as a family! Martha Stewart's full recipe for both cupcakes can be found on her website.

Makes 24 cupcakes
1 box cake mix (flavor of your choice)
2 oz. mini marshmallows, halved crosswise
6 full-sized marshmallows, halved lengthwise, then cut diagonally to make lamb ears
24 brown mini candy-coated chocolates (M&Ms)
3 pieces pink bubblegum, cut into 12 small triangles
½ bag coconut, toasted (see below)
12 white gumdrops, halved
1 bag licorice laces, cut into 1- to 1/2-inch lengths
Red food coloring


Instructions: Place Muffin Tray on Perforated Baking Sheet. Bake cupcakes according to instructions on package and cool. Frost half of cupcakes with white frosting, half with chocolate frosting. Color 1 Tbls. white frosting with red food coloring to make pink.


Toasted coconut:Preheat oven to 350 degrees. Place Silpat or Flexipat on Perforated Baking Sheet. Spread coconut on Silpat/Flexipat. Bake about 10 minutes or until just beginning to brown. Remove from oven, let cool.


Decorating: For the lamb (vanilla frosting) cupcakes: Arrange the halved mini marshmallows around the perimeter of each cupcake, in two concentric circles. Leave room for ears on the edges, and an empty circle in the center for the face. Place halved full-sized marshmallows in reserved spots for the ears. Place two mini chocolate candies in upper half of each empty circle to make the eyes, and a bubble gum triangle for the nose.


For the lion (chocolate frosting) cupcakes: Press coconut into the edge of the cupcakes to create a mane. On each cupcake, pipe a small dot of pink frosting in the center to form a nose, then arrange two gumdrop halves on either side of the nose for cheeks. Stick three licorice pieces into frosting on either side of cheeks for whiskers. Place two mini chocolate candies over gumdrops for eyes.