Bouchon de Cauliflower


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As a child, I remembered staying hours at a table to finish my vegetables. I hated peas. Especially the ones that I called “facon  grand-mere”. If  you grew up in France, you would be able to recall those peas I am talking about, the ones cooked with sauteed onion, and maybe lettuce. It sounds disgusting, but now that I am adult, I love those peas.

Do you have one of those picky eaters  at your house???

Though I was not a fan of vegetables, because they were often, just steamed and seasoned with salt and pepper,  I liked cauliflower. I liked them because my mom would make a casserole like dish. It included a white sauce ( also called bechamel sauce) and a lot of swiss cheese. I guess yon can say that it was a healthier version of broccoli and velvetta.

I wish my mom had found ways to disguise the other vegetables I hate so much;-)

Today I would like to share with you a retake of the Cauliflower Béchamel Dish if you will. It is easy to make, yummy, and can be served as an appetizer. Today I used cauliflower, but you coud use any other vegetables to hide;-)

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Ingredients for 20 bouchons, or 20 bites:

  • 250 gr. or about 1 cup of cauliflower ( or any other vegetables)
  • 20 gr.  or about 1/8 cup of parmesan
  • 30 gr.  or about 1/3 cup of swiss cheese
  • 30 gr.  or  2 tbsp of flour
  • 20 cl or 7 oz of milk
  • 20 cl or about 7 oz. of cream
  • 2 eggs
  • salt
  • pepper
  • camembert or Brie
  1. Steam the vegetable so that it will be soft enough to mash. Of course you can do this however you wish. At my house, fan of the Demarle products, I like to use my large round mold. I place the vegetable in the large round mold. I cover the mold with the octogonal silpat, and steam the vegetables for 3minutes.IMG_1256
  2. With a fork mash the vegetable, here the cauliflower.IMG_1257
  3. Add all the other ingredients and mix well.IMG_1258
  4. Season with salt and pepper so that they will be to your liking. A dash of each will be enough though.
  5. Place the mini muffin tray on a perforated sheet. If using regular metalware, do not forget to spray the muffin tray with lots of oil so that the cauliflower bites will not stick. No need to do this with the demarle cookware.
  6. Cut little squares of brie, or camembert of about 1/2 inch or 1/5 cm and place them in the opening of each mini muffin.IMG_1260
  7. Pour the mixture over brie.
  8. Cook in a warm oven at 400 for 15-20 minutes.IMG_1261IMG_1262
  9. ENJOY!!!IMG_1263

Bon Appetit and Happy Cooking!!!

Cauliflower Bouchons

  • Servings: 10 people
  • Time: 15 minutes
  • Difficulty: Super Easy
  • Print

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Ingredients for 20 bouchons, or 20 bites:

  • 250 gr. or about 1 cup of cauliflower ( or any other vegetables)
  • 20 gr. or about 1/8 cup of parmesan
  • 30 gr. or about 1/3 cup of swiss cheese
  • 30 gr. or 2 tbsp of flour
  • 20 cl or 7 oz of milk
  • 20 cl or about 7 oz. of cream
  • 2 eggs
  • salt
  • pepper
  • camembert or Brie
  1. Steam the vegetable so that it will be soft enough to mash. Of course you can do this however you wish. At my house, fan of the Demarle products, I like to use my large round mold. I place the vegetable in the large round mold. I cover the mold with the octogonal silpat, and steam the vegetables for 3minutes.
  2. With a fork mash the vegetable, here the cauliflower.
  3. Add all the other ingredients and mix well.
  4. Season with salt and pepper so that they will be to your liking. A dash of each will be enough though.
  5. Place the mini muffin tray on a perforated sheet. If using regular metalware, do not forget to spray the muffin tray with lots of oil so that the cauliflower bites will not stick. No need to do this with the demarle cookware.
  6. Cut little squares of brie, or camembert of about 1/2 inch or 1/5 cm and place them in the opening of each mini muffin.
  7. Pour the mixture over brie. the in a mini muffin
  8. Cook in a warm oven at 400 for 15-20 minutes.

Bon Appetit and Happy Cooking!!!

Mint Chocolate Pie, for PI Day


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Some of you probably know that I teach school in my spare time;-) Yes, I have a job, a real job that helps me pay my bills;-) I teach French to children aged 5 to 14. I love it!!! Well this week, has certainly been an interesting week with some of my students talking about  Pi day. Every time they came to my room, they kept asking if I knew that Friday was Pi Day, and telling me how crazy it would be. I remembered that when my children were in Middle school, they had a huge celebration at the end of their Pi Unit and were invited to bring in pies to share….Friday turned out to be a normal day, I was worried that they would be crazy coming to my class after eating pies, but the day went unnoticed;-) Yeah!!!

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I did not really paid attention to that Pi Day until this morning, when I looked at all the e-mails that mentioned this historical moment???

So I looked it up…

Did you know that this year March 14 is a very special Pi Day, become it only comes once in a century.

Why, because the number Pi is 3.141592653589793. And today being the 14th of March 2015 at 9:26 and 53 is closer to that number;-)

So what to do on this special day, well of course we need to bake some forms of pie, since we are celebrating the first five digits in the ratio of the circumference of a circle to its diameter.

In this special day, I will share with you a fun, easy recipe that are to please the little and the big ones: Chocolate Mint Pies.

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Ingredients for 30-32 Medium Sized Tartlets

  • 5 oz. of bitter-sweet chocolate Chips ( I used Ghiradhelli)
  • 5 oz. of Andes Chocolate Chips
  • 5 oz. of Heavy cream
  • 1 pack of sugar cookie dough ( I used Pillsbury’s)
  1. I guess you can use a mini muffin pan, but I used the Demarle Medium Tartlet Silpain  that I placed on a medium perforated sheet for even cooking. The dough does not stick and makes a beautiful finish when you use the silpain;-). IMG_1330
  2. Cut the sugar cookie dough with a sharp knife in rounds of about 1/6 to 1/4 of an inch.IMG_1322
  3. Place each round in each tartlet opening, and press them down gently. If you want to use the whole log of sugar cookie, you will need to make two batches. IMG_1324
  4. Cook the cookie dough at 400 for 7 minutes. IMG_1327
  5. When the cookie dough is baked, remove the pan from the oven, and with a very narrow shot glass, or a shaper press the dough down so you will have  a perfectly shaped and deep pie shell. IMG_1328IMG_1329
  6. Let the pie shells cool down at room temperature.
  7. Meanwhile, prepare the filling which is a sort of ganache. In a small bowl, place the chocolate chips and the andes chips.IMG_1323
  8. Warm the cream either over the stove top, or in the microwave until it boils.  I warmed mine up in the microwave because it only takes 90 seconds to 2 minutes.
  9. When the cream is hot, pour it over the chocolate chips, but DO NOT STIR!! IMG_1325The chocolate chips will need to melt on their own. After 1 minute, start stirring either with a fork or a small whisk and stir until it becomes an even smooth texture. If you still see a few grains or the ganache is not completely smooth, warm it up over a bath of boiling water for a few minutes, or back in the microwave for 30 seconds. IMG_1326
  10. Pour the ganache into a ziploc bag, cut the corner and carefully fill the pies.
  11. Place the pies in the fridge to cool and for the chocolate ganache to take. IMG_1331
  12. When they are completely cold, put a dab of frosting into a small zilpoc bag and decorate to make the Pi Sign. Et Voila!!! Yum, easy ;-)
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Bon Appetit and Happy Cooking!!!

Chocolate Mint Pi

  • Servings: 10 people
  • Time: 7 minutes
  • Difficulty: Super Easy
  • Print

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Ingredients for 30-32 Medium Sized Tartlets

  • 5 oz. of bitter sweet chocolate Chips ( I used Ghiradhelli)
  • 5 oz. of Andes Chocolate Chips
  • 5 oz. of Heavy cream
  • 1 pack of sugar cookie dough ( I used Pillsbury’s)
  1. I guess you can use a mini muffin pan, but I used the Demarle Medium Tartlet Silpain. The dough does not stick and makes a beautiful finish when you use the silpain;-).
  2. Cut the sugar cookie dough with a sharp knife in rounds of about 1/6 to 1/4 of an inch. Place each round in each tartlet opening, and press them down gently. If you want to use the whole log of sugar cookie, you will need to make two batches.
  3. Cook the cookie dough at 400 for 7 minutes.
  4. When the cookie dough is baked, remove the pan from the oven, and with a very narrow shot glass, or a shaper, press the dough down so you will have a perfectly shaped and deep pie shell.
  5. Let the pie shells cool down at room temperature.
  6. Meanwhile, prepare the filling which is a sort of ganache. In a small bowl, place the chocolate chips and the andes chips. Warm the cream either over the stove top, or in the microwave until it boils. I warmed mine up in the microwave because it only takes 90 seconds to 2 minutes.
  7. When the cream is hot, pour it over the chocolate chips, but DO NOT STIR!! The chocolate chips will need to melt on their own. After 1 minute, start stirring either with a fork or a small whisk and stir until it becomes an even smooth texture. If you still see a few grains or the ganache is not completely smooth, warm it up over a bath of boiling water for a few minutes, or back in the microwave for 30 seconds.
  8. Pour the ganache into a ziploc bag, cut the corner and carefully fill the pies.
  9. Place the pies in the fridge to cool and for the chocolate ganache to take.
  10. When they are completely cold, put a dab of frosting into a small zilpoc bag and decorate to make the Pi Sign. Et Voila!!! Yum, easy ;-)

Bon Appetit and Happy Cooking!!!

 If you like to see, or read this recipe, please share. Merci Beaucoup!!!

Fruit Pizza


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Looking for a fun dish to bring to a party, or for a quick treat to give your children?? This is it: Fruit pizza. Thank you Donna Waltz for giving me the idea. I would have never thought of it. But you are right, it is easy, fun to make, cheap and yummy!!!

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Ingredients for a pizza for 8 people:

  •  1 and 1/2 pack of sugar cookie dough
  • 2 cups of fruit of your choice  ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple). 
  • 1 container of mascarpone cheese ( italian cream cheese to be found in the Euopean section of the dairy product) or you can substitute with cream cheese. 
  • 1 cup of heavy cream
  • 1/4 cup of sugar
  • 1 tbsp of vanilla extract
  1. Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice ( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )IMG_1107
  2. Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.IMG_1108
  3. While the cookie is cooling, prepare the topping. In a large mixer bowl, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.IMG_1097
  4. Spread the cream over the cookie.IMG_1099
  5. Decorate the pizza with fruit of your choice.IMG_1103
  6. Eat up;-)

Fruit Pizza

  • Servings: 8-10 persons
  • Time: 15 minutes
  • Difficulty: Super
  • Print

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Ingredients for a pizza for 8 people:

  • 1 and 1/2 pack of sugar cookie dough
  • 2 cups of fruit of your choice ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple).
  • 1 container of mascarpone cheese ( italian cream cheese to be found in the European section of the dairy product) or you can substitute with 8 oz. of cream cheese.
  • 1 cup of heavy cream
  • 1/4 cup of sugar
  • 1 tbsp of vanilla extract
  1. Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice tat you will have placed on a medium perforated sheet( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )
  2. Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.
  3. While the cookie is cooling, prepare the topping. In a large mixer bowl,
  4. Once the cookie is cold, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.
  5. Spread the cream over the cookie, and decorate the pizza with fruit of your choice.
  6. Eat up;-)

 Bon Appetit and Happy Cooking!!!

 If you like what you read, enter your e-mail on the box on the right of this post, and please share. Merci beaucoup!!!;-)

Soft Balls for the Superbowl;-)


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To keep with the news, why not make soft balls for the Superbowl:-)

I am just kidding. But since this year Superbowl is all about soft and spongy balls, we decided to bring this time not a Super Bowl cake, but molten chocolate mini cakes.

Ingredients for 40 mini footballs:

  • 5 eggs
  • 2 sticks of unsalted butter
  • 8 oz of good quality chocolate ( ghiradhelli)
  • 1/2 cup of sugar
  • icing of your choice to make the lines on the cheese
  1. Place the chocolate and the butter in a small bowl and microwave it for 90 seconds. IMG_1078
  2. Meanwhile, beat the sugar and the eggs together a few strokes ( enough so you will not see the sugar any more.)IMG_1077
  3. Mix the butter and the chocolate chips so that it will look like syrup. IMG_1079
  4. Pour the chocolate mixture into the egg mixture and stir. IMG_1080
  5. At first it will be very liquid, but as you stir, it will become thicker and looks like goo. IMG_1081
  6. Pour the mixture into the mold of your choice. I chose the quenelle mold, but you can use the mini muffin mold. IMG_1083
  7. If you choose this mold, cook the cakes for 5 minutes for 400. IMG_1085
  8. Let the cakes cool completely in the mold until they are cold. IMG_1087
  9. Unmold them, and decorate them as you wish. I chose brown icing to make the lace of the balls. IMG_1089Enjoy!!!

Soft SuperBowls

  • Servings: 10-20 people
  • Time: 5 minutes
  • Difficulty: Super Easy
  • Print

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Ingredients for 40 mini footballs:

  • 5 eggs
  • 2 sticks of unsalted butter
  • 8 oz of good quality chocolate ( ghiradhelli)
  • 1/2 cup of sugar
  • icing of your choice to make the lines on the cheese
  1. Place the chocolate and the butter in a small bowl and microwave it for 90 seconds.
  2. Meanwhile, beat the sugar and the eggs together a few strokes ( enough so you will not see the sugar any more.)
  3. Mix the butter and the chocolate chips so that it will look like syrup.
  4. Pour the chocolate mixture into the egg mixture and stir.
  5. At first it will be very liquid, but as you stir, it will become thicker and looks like goo.
  6. Pour the mixture into the mold of your choice. I chose the quenelle mold, but you can use the mini muffin mold.
  7. If you choose this mold, cook the cakes for 5 minutes for 400.
  8. Let the cakes cool completely in the mold until they are cold.
  9. Unmold them, and decorate them as you wish. I chose brown icing to make the lace of the balls.Enjoy!!!

Bon Appetit and Happy Cooking!!!

If you like what you read or see, please share;-) Merci beaucoup!!!

Coconut Covered Shrimps


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If you live around me, you know that i offer cooking classes all the times. Cooking classes to novice chefs and to more advanced cooks. I try to offer various dinner ideas so as to appeal to everyone. It can be learning to cook healthy quick dinner ideas, or to perfect a technique, or simply to learn a style of cooking that one is not familiar with. No matter the audience, no matter the menu, I am having fun because I am in a kitchen playing and teaching.

If you go to this link, you will be able to view the times and menu of each cooking classes though this month, my availability has been limited due several elements.

Any way, at one of my latest cooking classes, we focused on Asian Cooking. On the menu, we had Coconut Covered Shrimps, Curry and Mint Chicken Kebabs, Organo Salmon Spring Rolls, and Sushi.

Today I would like to offer you the recipe of coconut covered shrimps. It is easy, fast, delicious, very inexpensive and most likely to please everyone at your house little and big.

Ingredients to make 50 coconut covered shrimps:

  • 1 bag of uncooked frozen shrimps from Costco ( I like to shop there, the products are great quality, and very inexpensive compared to many other grocery store. Of course, you would not have to fix the whole bag)
  • 1 bag of 14 oz of sweetened coconut flakes
  • 3 eggs 
  • 2 cups of flour
  • salt
  • pepper
  • 2 jars of sweet and sour ( unless you want to make your very own).
  1. Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
  2. Remove the tail of each shrimp.
  3. Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.IMG_1066
  4. In a large bowl, place 2 cups of flour. In another bowl, beat the 4 eggs with 1/2 tsp of salt and 1/4 of pepper. Mix well. And in another bowl, empty the coconut flakes.
  5. Dip the shrimps in the flour, then in the egg mixture, then in the coconut and place them onto the large silpat that you would have placed on a large perforated sheet.  You will need 3 large silpats to cook them all.IMG_1040
  6. Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
  7. Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.IMG_1042
  8. Eat them as they come out of the oven with a bit of sweet and sour sauce. Yum!!! You will see that it is hard to stop at a couple;-)IMG_1071

Easy, fast, healthy and delicious, my motto!!!

Bon Appetit and Happy Cooking!!!

Coconut Covered Shrimps

  • Servings: 8-10 people
  • Time: 20 minutes
  • Difficulty: Easy
  • Print

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Ingredients to make 50 coconut covered shrimps:

  • 1 bag of uncooked frozen shrimps from Costco ( I like to shop there, the products are great quality, and very inexpensive compared to many other grocery store. Of course, you would not have to fix the whole bag)
  • 1 bag of 14 oz of sweetened coconut flakes
  • 3 eggs
  • 2 cups of flour
  • salt
  • pepper
  • 2 jars of sweet and sour ( unless you want to make your very own).

 

  1. Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
  2. Remove the tail of each shrimp.
  3. Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.
  4. In a large bowl, place 2 cups of flour. In another bowl, beat the 4 eggs with 1/2 tsp of salt and 1/4 of pepper. Mix well. And in another bowl, empty the coconut flakes.
  5. Dip the shrimps in the flour, then in the egg mixture, then in the coconut and place them onto the large silpat that you would have place d on a large perforated sheet. You will need 3 large silpats to cook them all.
  6. Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
  7. Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.
  8. Eat them as they come out of the oven with a bit of sweet and sour sauce. Yum!!! You will see that it is hard to stop at a couple;-)

Easy, fast, healthy and delicious, my motto!!!

 

Bon Appetit and Happy Cooking!!!

If you like what you read and see, please share. Merci Beaucoup!!!

Chinese Fortune Cookies



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A  few Thursdays ago,  I hosted an Asian Cooking Class for a fun group of women. Not only did we have a lot of fun, but we also learned to make many yummy recipes. Our menu consisted of Pot Stickers, Teriyaki Chicken, Sesame Infused Broccoli, Coconut Rice and Fortune Cookies. Yes, we made fortune cookies;-)

Did you know however not all Chinese restaurants offer Chinese Fortune cookies?!?! Yes. it is true. I learned the night of the cooking class that  Fortune Cookies were An American tradition. Yep, it is true!!

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According to Wikepedia, “Fortune cookies are often served as a dessert in Chinese restaurants in the United States and some other countries, but are absent in China. The exact origin of fortune cookies is unclear, though various immigrant groups in California claim to have popularized them in the early 20th century, basing their recipe on a traditional Japanese cracker. Fortune cookies have been summarized as being “introduced by the Japanese, popularized by the Chinese, but ultimately … consumed by Americans.

As far back as the 19th century, a cookie very similar in appearance to the modern fortune cookie was made in Kyoto, Japan, and there is a Japanese temple tradition of random fortunes, called o-mikuji. The Japanese version of the cookie differs in several ways: they are a little bit larger; are made of darker dough; and their batter contains sesame and miso rather than vanilla and butter. They contain a fortune; however, the small slip of paper was wedged into the bend of the cookie rather than placed inside the hollow portion. This kind of cookie is called tsujiura senbei (辻占煎餅?) and are still sold in some regions of Japan, especially in Kanazawa, Ishikawa as the lucky items to start Happy New Year.Some said that it’s sold in the neighborhood of Fushimi Inari-taisha shrine in Kyoto.

Most of the people who claim to have introduced the cookie to the United States are Japanese, so the theory is that these bakers were modifying a cookie design which they were aware of from their days in Japan.

Makoto Hagiwara of Golden Gate Park’s Japanese Tea Garden in San Francisco is reported to have been the first person in the USA to have served the modern version of the cookie when he did so at the tea garden in the 1890s or early 1900s. The fortune cookies were made by a San Francisco bakery, Benkyodo.[4][5][6]

David Jung, founder of the Hong Kong Noodle Company in Los Angeles, has made a competing claim that he invented the cookie in 1918.San Francisco’s mock Court of Historical Review attempted to settle the dispute in 1983. During the proceedings, a fortune cookie was introduced as a key piece of evidence with a message reading, “S.F. Judge who rules for L.A. Not Very Smart Cookie”. A federal judge of the Court of Historical Review determined that the cookie originated with Hagiwara and the court ruled in favor of San Francisco. Subsequently, the city of Los Angeles condemned the decision.[7]

Seiichi Kito, the founder of Fugetsu-do of Little Tokyo in Los Angeles, also claims to have invented the cookie.[8] Kito claims to have gotten the idea of putting a message in a cookie from Omikuji (fortune slip) which are sold at temples and shrines in Japan. According to his story, he sold his cookies to Chinese restaurants where they were greeted with much enthusiasm in both the Los Angeles and San Francisco areas. Thus Kito’s main claim is that he is responsible for the cookie being so strongly associated with Chinese restaurants.”

I felt a bit silly for proposing to make them, but we had much fun making them nonetheless;-)

Well, for fun, you certainly can make them too. They are much more yummy than the real ones served at Chinese restaurants.

Ingredients for about 16 biscuits:

  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons vegetable oil
  • 8 tablespoons all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 8 tablespoons granulated sugar
  • 3 teaspoons water
  1. Turn the oven to 375.
  2. Place a medium silpat onto a medium perforated sheet and set aside.
  3. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil.
  4. Add the water and mix well again.
  5. In another bowl, mix all the dry ingredients ( flour, cornstarch, salt and sugar).
  6. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.photo 1
  7. Using 1 tablespoon drop the batter onto the silpat, that you would have placed on a large perforated sheet,  and with the back of the spoon, spread the batter into an even 2 1/2 inch wide circle. photo 2Only make 3 to 4 cookies at a time because they will cool too quickly, and you will not be able to shape them if you make too many at a times.
  8. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (between 8 and 10 minutes).
  9. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. photo 3Continue with the rest of the cookies.
  10. Repeat step 7-9 until you have used all the batter. Yum!!! The cookies will keep for a week in an airtight container. photo 1

Bon Appetit and Happy Cooking!!!

Chinese Fortune Cookies

  • Servings: 3 to 4 persons
  • Time: 15 minutes to 1 hour
  • Difficulty: Easy
  • Print

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Ingredients for about 16 biscuits:

  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons vegetable oil
  • 8 tablespoons all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 8 tablespoons granulated sugar
  • 3 teaspoons water
  1. Turn the oven to 375.
  2. Place a medium silpat onto a medium perforated sheet and set aside.
  3. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil.
  4. Add the water and mix well again.
  5. In another bowl, mix all the dry ingredients ( flour, cornstarch, salt and sugar).
  6. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
  7. Using 1 tablespoon drop the batter onto the silpat, and with the back of the spoon, spread the batter into an even 2 1/2 inch wide circle. Only make 3 to 4 cookies at a time because they will cool too and you will not be able to shape them if you make too many.
  8. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (between 8 and 10 minutes).
  9. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie.
  10. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.
    Repeat step 7-9 until you have used all the batter. Yum!!! The cookies will keep for a week in an airtight container.

Bon Appetit and Happy Cooking!!!

Meyer Lemon Granita


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Meyer lemon is my top favorite fruit. It is hard to explain what a Meyer lemon is, other that it has an exceptional taste. If I can describe it, it smells and tastes a bit like a mix of lemon and mandarin: tangy, subtle …yummy!!!

I am not fan of lemon, but love, love, love Meyer lemon. The problem is that they are very very seasonal and it can be difficult to find them. In fact, in our little town, only one grocery store carry them.

So no need to say that when they arrive on the stand, I purchase them … sometimes not even knowing what I am going to do with them.

Well, this time around I bought a few dozens and decided to make a lemon granita. I could have made sorbets but was too lazy to take out my ice cream machine.

For some of you who do no know what is the difference between a sorbet and a granita.

Here is the explanation:

A granita is a semi-frozen dessert made from sugar, water and various flavorings – no dairy is involved. Basic granita begins with a boiled sugar syrup which is added into a fruit juice. The granita is then placed in the freezer in a shallow pan and scraped occasionally with a fork which produces a course texture.

A sorbet, on the other hand, is a frozen dessert made from sugar, water and fruit juice or fruit puree, sometimes chocolate, and sometimes wine, and/or liqueur.* Sorbet also has no dairy ingredients, but is frozen in an ice cream freezer for a smoother texture .

So depending which freezing process you will be using,, you will end up with a granita or a sorbet. Whichever, it is delicious.

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Ingredients for 4 cups of Meyer Lemon Sorbet or Granita.

  • 2 cups of Meyer Lemon Juice ( which comes from about  11 lemons)
  • 1 cup of water
  • 1 cup of sugar
  • 1 tbsp of Meyer Lemon zest
  1. In a small saucepan, cook the water and the sugar to make a syrup.photo 2
  2. Meanwhile zest about 2 lemons to get the zest that you need. Set aside.
  3. Also juice all the lemons so that you will have about 2 cups of fresh juice.
  4. Add the lemon juice and the zest to the syrup and mix well.
  5. Either use an ice-cream maker to make the sorbet according to the machine , or fill a container with the mixture and place the container into the freezer so that it will freeze.
  6. If you are making a granita, place the container in the freezer for several hours ( 5 hours at least).photo 3
  7. With the spoon, scrape the frozen mixture. You will be making the granita. photo 4
  8. Serve as a dessert, or in between meals to help with cleansing, and digestion.
  9. Easy, Yummy and delicious:-)photo

Bon Appetit and Happy Cooking!!!

Meyer Lemon Granita

  • Servings: 2-4
  • Time: 12 hours
  • Difficulty: Super Easy
  • Print
photo 5

Ingredients for 4 cups of Meyer Lemon Granita.

  • 2 cups of Meyer Lemon Juice ( which comes from about 11 lemons)
  • 1 cup of water
  • 1 cup of sugar
  • 1 tbsp of Meyer Lemon zest
    1. In a small saucepan, cook the water and the sugar to make a syrup.
    2. Meanwhile zest about 2 lemons to get the zest that you need. Set aside.
    3. Also juice all the lemons so that you will have about 2 cups of fresh juice.
    4. Add the lemon juice and the zest to the syrup and mix well.
    5. Either use an ice-cream maker to make the sorbet according to the machine , or fill a container with the mixture and place the container into the freezer so that it will freeze.
    6. If you are making a granita, place the container in the freezer for several hours ( 5 hours at least).
    7. With the spoon, scrape the frozen mixture. You will be making the granita.
    8. Serve as a dessert, or in between meals to help with cleansing, and digestion. Eh voila,  Easy, Yummy and delicious!!!

Bon Appetit and Happy Cooking!!!