Strawberries Balls for The Super Bowl


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What type of food are you offering your guests for Super bowl??? Well, if I were hosting, I would be making all kinds of food… But I am not. We will be joining some friends of ours. So Guess what??? I will only be making a few things. Mini Pretzels, Mustard, Ham and Cheese Pretzels Bites and Chocolate Covered Strawberries.

I will be posting those recipes very soon. But today I am just going to share with you the easiest of all desserts: Chocolate Covered Strawberries.

All you need is good quality Chocolate, and fresh strawberries.

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Ingredients for 1 box of chocolate or about 30 strawberries:

  • 1 box of strawberries
  • 6 oz. of bittersweet chocolate from Ghiradhelli
  • 1 0z of white chocolate

I love the Ghiradhelli Chocolate because it is the ONLY chocolate that will melt perfectly to a liquid form in the microwave so Do not use Hershey, or Nestlé. The chocolate will not melt unless you add butter.

  1. Place the chocolate chips in a small bowl. Place the chocolate chips in the microwave for 90 seconds. Stir and place it back into the microwave for 5 to 10 seconds if needed.
  2. Take one strawberry at a time, and dip it in the chocolate. Place the chocolate onto a large silpat that you would have previously placed on a perforated sheet for support. Repeat until it is done.IMG_4471
  3. Place the strawberries into the fridge to cool. When the chocolate has settled.
  4. Place the white chocolate into a small container and melt it the microwave for a few seconds ( 30 seconds). It should soft to the fingers. IMG_4532
  5. Pour the melted chocolate into a small plastic bag. Push the chocolate to the end of the plastic bag.IMG_4533
  6. Cut the tip and draw lines on the strawberries to make it look like the football.IMG_4473
  7. Place the strawberries back into the fridge to cool. Et voila!!!IMG_4519

 

Bon Appetit and Happy Cooking!!!

Football Strawberries for Super Bowl

  • Servings: 10
  • Difficulty: Super Easy
  • Print

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Ingredients for 1 box of chocolate or about 30 strawberries:

  • 1 box of strawberries
  • 6 oz. of bittersweet chocolate from Ghiradhelli
  • 1-0z of white chocolate
  • 1 plastic bag

I love the Ghiradhelli Chocolate because it is the ONLY chocolate that will melt perfectly to a liquid form in the microwave so Do not use hershey, or Nestlé.

  1. Place the chocolate chips in a small bowl. Place the chocolate chips in the microwave for 90 seconds. Stir and place it back into the microwave for 5 to 10 seconds if needed.
  2. Take one strawberry at a time and dip it in the chocolate. Place the chocolate onto a large silpat that you would have previously placed on a perforated sheet. Repeat until it is done.
  3. Place the strawberries into the fridge to cool. When the chocolate has settled.
  4. Place the white chocolate into a small container and melt it it the microwave for a few seconds ( 30 seconds).
  5. Pour the melted chocolate into a small plastic bag. Push the chocolate to the end of the plastic bag.
  6. Cut the tip and draw lines on the strawberries to make it look like the football.
  7. Place the strawberries back into the fridge to cool. Et voila!!!

Bon Appetit and Happy Cooking!!!

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
  • 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!!!;-)

Wild Berries Soup


This past June, I had the fun opportunity to go back to my beloved Paris for a wedding. I had so much fun!!! Though I traveled to this town more than i can count, I never get tired of Paris or its surroundings. Besides going to museums, I love to just walk in the streets, sit at cafe and enjoy watching people walk by. While there, I had the chance to go to several restaurants. Some more fancy than others. For lunch we often went to Brasserie because they serve ” quick meals”. Brasseries generally offer similar menus to one another. You will find ” quick fix” such Steak tartare, Duck Confit, Steak frites, Salade nicoise, etc…What I saw on dessert menu for the first time was Fruit Soup. I had been accustomed to see Soups  on the dessert menu, but in the past the soups were always a chilled very liquid puree. This time however the soup was more coarse and often included more than one fruit. I like this concept because it is a dessert you can make in advance and do not have to worry about the fruits softening or giving up too much juice.

I love fruit salad and I love, love, love diced strawberries. The problem with serving strawberry salad is that strawberries will give out too much juice if you season them too early. This recipe that I am proposing is a great alternative to diced strawberry salad, and it can be prepared in advance;-)

Ingredients: 1 lb of fresh strawberry, 6 oz of fresh raspberry, 6 oz of fresh blackberry, 4 tbsp of granulated sugar, 4 tbsp of lemon juice.

Dice all the strawberries and place them in a large bowl. Add the raspberries and the blackberries, the lemon juice and the sugar. Stir well and let the fruit rest for a minimum of 30 minutes and up to one day.

Serve chill with/ or without whipped cream and small cookies. Et Voila!!!

Bon Appetit and Happy Cooking!!!

Red, Green and Blue Salad with Grilled Salmon…


This past Independence Day was all the more meaningful this year to me because  I celebrated this day as an American for the very first time. I have always been very appreciative of this country for all the opportunities and blessings it has given me to this day, but by studying its history and its path to independence, it gave an even more appreciation of Independence Day. I hope you guys feel as blessed as me to be living in this beautiful country that is The United Stated of America.

So on this very special day, what did you guys eat??? Like a true American, I ate hamburgers! Yes, Hamburgers;-) I am not a great fan of red meat or fast food, but after a few weeks overseas, I was happy to eat a big ol’ Hamburgers with all its stuffings.

The next day however, I was ready for a much lighter fare and so I fix a red, green and blue salad with grilled salmon.

Ingredients for 4: 10 oz. or 2 bags of mixed green ( spinach, lettuce, radicchio, arugula), 8 middle-sized strawberries sliced thinly, 8 tbsp. of fresh blueberries, a filet of salmon of about 2 lbs.

Ingredients for the dressing that will be used to season the salmon, and to dress the salad: 2 tbsp of champagne vinegar, 2 tbsp of olive oil, 1 tsp of dijon mustard, 1 tbsp of maple syrup, 1/4 tsp of salt, 1/8 tsp of pepper.

In a large bowl, mix all the ingredients mentioned above until the mixture is homogeneous. Keep half of this mixture for the salad and use the other to season the salmon.

With a pastry brush, brush the seasoning on the salmon and cook in a hot oven at 450 for 10 minutes or on the grill on medium for 6 to 8 minutes on both sides.

Meanwhile prepare the salad. In a large bowl, place the salad, the sliced strawberries, the blueberries and season with the dressing.

To serve the salad, place the salad on each plate. Slice the salmon and place a few strips of salmon atop the salad. Et voila,

Bon Appetit and Happy Cooking!!!