Strawberry Shortcake Ice Cream Sandwich

Let’s face it, July has been a sweaty sticky month and frozen desserts are just NOT an option! This recipe’s inspiration comes from one of our favorite chef in Montreal, . We all know he’s super talented but boy his he sexy in person! We both had the chance to meet him at different occasions and he’s so charming and truly genuine.

My sister had a chance to grab a signed copy of his cookbook at a little while ago and we decided to draw inspiration from his strawberry shortcake recipe using his delicious genoise.

If you have a chance, make sure to visit his !

Chuck’s genoise

  • 6 eggs
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • 1/2 cup melted butter
  1. Preheat oven at 350°F
  2. Using a 9 X 11 baking sheet cover with parchment paper
  3. Melt your butter and reserve
  4. In a mixing bowl of electric mixer beat the eggs and sugar until white and fluffy (5-8min)
  5. Add vanilla
  6. Stir in flour into eggs mixture, little by little and folding gently between addition (this step in important to take the time so that your egg mixture stays fluffy)
  7. Fold in melted butter slowly
  8. Spread batter on the baking sheet and bake for 20-25 min
  9. Let cool
  10. Once cooled, put in freezer for 20-30 minutes

Strawberries

  • 2 1/2 cups fresh strawberries cut into small pieces

Vanilla Ice Cream

  • 4 cups of vanilla ice cream, make your own or buy a good quality artisanal vanilla ice cream
  1. Let the ice cream thaw just enough so you can mix in the berries
  2. In a big bowl mix the chopped strawberries into the ice cream and stir making sure all the little pieces are well incorporated in your ice cream
  3. Return to freezer

Assembly of the ice cream sandwich

  1. Take your cooled genoise and with a 4 inch round cookie cutter, cut out 8 circles
  2. Take out ice cream and with regular ice cream scoop, scoop in the ice on 4 cut out of the genoise
  3. Top it with the other genoise
  4. Put back in freezer until ready to serve

Happy Sweet Remedy!

Mother’s Day Lavender Sangria

Because Mother’s Day is just around the corner, flowers are our special ingredient this month and I was truly inspired from my vacation in Spain here’s the perfect Rosé Lavender Sangria!

We often enjoy playing with the traditional Spanish red Sangria by doing a white version with peaches, adding pommegrenade seeds and even using sparkling wine or cider in our different concoctions! For this special cocktail you will need:

  • 1 bottle Rosé wine
  • 1 1/2 cup white cranberry juice
  • 1 bottle Club Soda
  • 1 large orange
  • 1 lemon
  • 1 cup of raspberries or strawberries
  • Lavender syrup (1 cup sugar, 1 cup water, 2 tbsp dried lavender)

* For the lavender syrup, bring sugar and water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender and remove from heat. Let cool completely and strain out lavender. Refrigerate until ready to serve. {Recipe from Martha Stewart }.

Step by step

Makes 1 large pitcher (+/- 6 glasses).

  1. Make the lavender syrup (see instructions above).
  2. Cut orange and lemon in wedges.
  3. In a large pitcher, combine orange, lemon, wine, juice and half of the lavender syrup. Try it and add more lavender syrup to taste. (You can refrigerate the rest for up to a month).
  4. At this point, you can also add 2-3 shots of gin or triple sec.
  5. Mix everything together and refrigerate until cold. (It gets better the longer it’s macerated!)
  6. Pour mixture on ice and add berries.
  7. Top off with desired amount of soda just before serving!

If you like your Sangria or the sweeter side, replace soda by Ginger Ale!

As for the choice of wine, the opinion differs but the main stream suggest a dry wine. We say, pick one that you like and enjoy!

Rose-water Scones with strawberry and rose-water glaze

April showers bring May flowers!

May has arrived…finally. Flowers are blooming, the air is fresh, the patio chairs are coming out….it’s all pointing to warm weather! YEH! Like every month we dedicate ourselves to a special ingredient and create all kinds of fun and creative recipes.  This month our special ingredient is flowers. There are so many different ways to enjoy them in desserts or drinks.  We have lots of ideas to share with you this month and hope that you can share them with all your loved ones.

Let’s start with a nice warm buttery scone with a hint of rose-water topped with strawberries and rose-water glaze served with a rose petals jelly.

Rose-water* Scones

Makes about 12.

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter(cut in small dices)
  • 1 egg + 1 egg for egg wash to brush top of unbaked scones
  • 1/2 milk or cream
  • 1 tsp rose-water (optional) you can also put 1 tsp vanilla

Strawberries and rose-water glaze

  • 1 cup frozen strawberries, thawed
  • 2 tsp rose-water
  • 2 cups confectioners’ sugar

For Scones

  1. Preheat oven at 400°F
  2. In a food processor, mix flour, sugar, baking powder, salt. Pulse a few times to mix well
  3. Add butter and pulse a few more times so that your mixture becomes like a crumbled texture(small peas).
  4. Beat the egg in the milk, then add to food processor. Pulse until the dough becomes sticky(do not over mix, that’s why I pulse once at a time and keep my eyes on it)
  5. Add rose-water, pulse once or twice.
  6. Put dough on a well floured surface and with your floured rolling-pin roll the dough about 3/4 inch thick.
  7. Take a round cookie cutter(mine was 2 3/4 inch diameter). Cut and place on baking sheet lined with parchment paper.
  8. You will have left over from the cut-outs, take them and make a ball and roll again. Cut with cookie cutter.
  9. With pastry brush, brush egg wash on the top of each scones.
  10. Put in oven, bake for about 12 min.

For Glaze

  1. In a container put thawed strawberries(you can microwave them if they take too long to thaw).
  2. With a hand blender(Kitchen aid or Cuisinart)**, blend the strawberries, add the rose-water, blend well.
  3. Little by little incorporate confectioners’ sugar, while blending in between.
  4. Once all blended(texture should be smooth) pour over cooled scones.
  5. On pictures I sprinkle with a bit a Provence dry flowers mix.(optional but so cute:)
  6. **The reason I use a hand blender, is that the texture becomes smooth and silky. I have made lots of glazes and this step makes it just perfect. It could be done by hand if you do not have a hand blender.
  7. Serve with rose petals jelly and a nice cup of your favorite tea.

Happy Sweet Remedy!

*What is rose-water?

Rose-water or rose syrup is a by-product of the production of rose oil. When rose petals and water are distilled, the leftover liquid is used as rose-water.  Aside from being used in many fragrances and cosmetics, rosewater is also used in cooking for flavor. The Middle East is one of the largest producers of rosewater.

Ultimate British Eton Mess

{Melissa} When I lived in London last year I completely fell in love with this sweet treat! I discovered it when a friend took me to the Borough Market and after sipping the best coffee e.v.e.r at Monmouth I wandered to the next door bakery. There is was – a simple but perfect dessert made of layered crumbled meringue, whipped cream and strawberries, topped with fresh mint. Somewhere in these simple ingredients: the mix of the luscious cream, crunchy meringue bits and fresh fruit I have found heaven in my mouth!

Because I really miss London these days, I wanted to make the ultimate British Eton Mess. Therefore I sticked to the original treat but gave it a fun twist! So… I spiked the strawberries in this Eton Mess with Pimm’s! For those who aren’t familiar to Pimm’s, it’s a gin based british liqueur. It’s traditionally served as a drink with lemonade, cucumber, strawberries, oranges and fresh mint. In my mind, it’s the perfect mix in between lemonade and Mojitos! If you do not have Pimm’s you can simply do the non-alcoholic version or spike your whip cream with another alcohol perhaps like mint cream or Bailey’s? You’re the boss! Finally, since Pimm’s & lemonade is like peanut butter &  jelly I decided to push the recipe a bit further and make pink lemonade meringue!

The fun thing with Eton Mess? The base ingredients can really become a canvas to your imagination! Replace the fruits by more seasonal options like a rhubarb compote or with whatever is available to you… it could even me any jam or marmalade that’s in the fridge! Here’s some more ideas:

Meringue part

  • make homemade meringue and flavor them as you wish: cocoa powder, rum, instant coffee, mint extract, etc.
  • do half  meringue half of your favorite cookie like Oreos or wafers
  • simply buy meringues at your local bakery!

Cream part

  • replace half by non-fat greek yogurt
  • replace half by mascarpone cheese
  • replace all by soft ice cream
  • flavor the whipped cream with spices like cardamom
  • spike the whipped cream with your favorite alcohol

Fruit part

  • replace strawberries by your favorite fruits: pomegranate, passionfruit, mangos, pineapples, etc.
  • replace fresh fruits by frozen if not in season
  • replace fresh fruits by jam or marmalade
  • macerate the strawberries in juice or alcohol

Top

  • Add chocolate shavings
  • Add coconut shavings
  • Add pistachios or other nuts

Some recipe fold the fruit mix with the cream, I prefer them layered separately. I also enjoy serving it in a jar or cup because it’s pretty and it’s easier to layer. Then again, you could mix everything up and make more of a pudding. Just play with this recipe!

Pink Lemonade Hard Meringues

  • 3 egg whites, at room temperature
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 3/4 cup fine white sugar
  • 1 tsp vanilla extract
  • 1 individual pack of Crystal Light pink lemonade
  1. Heat oven at 100°C (200F).
  2. Beat the egg whites on medium speed until foamy.
  3. Add cream of tartar and salt and beat until soft, bubbly peaks form.
  4. At high speed beat in the sugar, 1 tsp at a time, VERY SLOWLY. Continue beating between each addition.
  5. When the mixture becomes glossy add the pack of pink lemonade powder and vanilla. The texture should be smooth & glossy, with peaks that stand straight up.
  6. Add some pink or red food colorant 1 drop at a time. 1 or 2 drops should be enough.
  7. Pipe onto parchment-covered sheets.
  8.  Bake for about an hour, the meringues should be crisp and dry when they are done. *It could take a bit more time depending on the size on our meringues. Keep your eyes on them because they turn brown quickly!
  9. Turn off the oven and leave the door slightly open to let them dry out for another hour.

Eton Mess

  • 4 cups of fresh strawberries
  • 2 tsp sugar
  • 3-5 tsp Pimm’s (as much you need to macerate all the strawberries)
  • 2 cups whipping cream
  • 1/2 tsp vanilla extract
  • A dozen small hard meringues
  1. Mix the Pimm’s and sugar.
  2. Chop the strawberries, pour the Pimm’s mixture and macerate for 10-15 min.
  3. Whip the cream with vanilla extract (add sugar if you would like).
  4. Crumble meringue in rough chunks.
  5. Layer cream – meringue – fruits (how many times your serving jar permits) and top with fresh mint.

You would like to do the Pimm’s Eton Mess recipe without making your meringues? Just infuse your whipped cream with 1 tsp of Crystal Light Pink Lemonade and a shot of Pimm’s! Keep the rest simple!

Voilà!