Strawberry and Vanilla Trifle

I started this blog about a year ago, with the intention of documenting my recipes (so I stop forgetting them), and to be able to easily pass them along. The past year has probably been the biggest whirlwind of change in my life, but at the very least it's kept things interesting. From a slew of jobs and opportunities, friends and family moving about, and with my own move approaching, life looks quite different than it did a mere 12 months ago.

I haven't been doing much recipe testing lately, or posting about it (clearly) because, quite frankly, working in a kitchen all day doesn't leave much time to....cook. Not that I've stopped baking and cooking at home, but it certainly has slowed quite a bit. However, my last day of work has come and gone with the weekend, and though I won't be posting many recipes these next couple weeks, I do want to get in the habit of writing again. My plan is to shift the focus of this blog from recipes and food to a way to keep my nearest and dearest updated on what my life is like in cheery ol' England. Perhaps that will have a lot to do with recipes and food. I have no clue.

I literally have no idea what my days will be like in two weeks. With how intimidating and weird that is, it's also one of the most exciting aspects of this move. Either way, it's comforting to know I can share all my experiences and discoveries with you along the way.

We had a little get-together over the weekend to send me off, full of all sorts of British goodies. One of the things I contributed was a strawberry and vanilla trifle. I've had a few requests for this recipe, so here it is! I apologize for the unorganized and last minute picture!

Strawberry and Vanilla Trifle

Cake:

2 Tbsp butter, softened
1/6 cup oil
1 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk

Preheat oven to 350 degrees F, and grease/flour a 9" cake pan. Cream butter and sugar, slowly adding oil. Mix well, occasionally scraping sides of the bowl. Add eggs one at a time, then add vanilla. Mix on medium-high speed until light and fluffy. Add baking powder, baking soda, salt, and half of the flour. Mix in buttermilk, then add the rest of the flour. Mix until combined and most lumps have dissolved. Pour batter in pan and bake for 25-30 min, until toothpick inserted in center comes out almost completely clean. Cool cake completely.

Custard:
2 cups milk
1 cup half and half or heavy cream
1 tsp vanilla
5 egg yolks
2/3 cup sugar

In a medium-sized saucepan, heat milk, half and half, and vanilla over medium-high heat. In a separate bowl, whisk egg yolks and sugar until they're thickened, lighter in color, and sugar is dissolved. When milk mixture comes to a simmer, take off heat. While continuously whisking egg yolk mixture, slowly add 1 cup of the milk to the eggs to temper. Whisk well to combine. Add one more cup of milk mixture to eggs while whisking. Place sieve over saucepan and strain egg mixture back into the remaining milk. Place saucepan over medium heat and continuously stir mixture until custard is slightly thickened, about 5-7 minutes (it should be able to coat the back of a wooden spoon and leave a trail when running a finger over the spoon). Pour into a clean bowl, cover with plastic wrap and press onto the surface of the custard, and chill completely in the refrigerator, 3-4 hours. Note: Custard will be slightly looser than a typical custard, ideal for the cake to absorb.

Assembly:
Cut cooled cake into 1/2" cubes. In a trifle dish or a large, deep bowl (preferably clear), layer cake, custard, and sliced strawberries (or any desired fruit), repeating the layers until dish is full, finishing the dessert with fruit on top. Refrigerate for a few hours (overnight is best) to set.



This weekend was surely a reminder of how much love and support I have all around me. I'm so blessed to have such kind and caring people in my life. Thanks to all who helped my family and I every step of the way, whether in person or in spirit. If you couldn't tell, I appreciated it with every ounce I have in me! Much love to you all :)

Strawberry and Lemon Mint Pie

Hi, friends. How have you been? Hope everyone had a great July 4th! The great thing about having the holiday on a Wednesday is that the weekends both before and after can be used as excuses to celebrate more than usual. I'll drink to that. I'll drink to America. I'm pretty fond of this country.

These past few weeks sure have been hot ones...I wish I had some fancy ice pop recipes for the occasion, but I'm not that prepared. Pinterest has monopolized the fancy ice pop department anyway. I do have a fresh and summery pie recipe, however. And it's especially good served with a chill from the fridge. More on that later.

So it's been a bit since I last posted. Can you blame a girl for opting to go to the beach instead of sit in front of a computer? Here's what's happened in the meantime:

I've made a few wedding cakes for the sweetest brides in the world.

Photo credit: Christina Batesko

I'm still at my "new" job, though I'm no longer the new girl...I don't think. And it's still as awesome as day one. They put a lot of trust in me and my abilities, and I haven't had an employer that has done that before. It's given me the opportunity to learn a lot and face new challenges every day. I feel very blessed.

I'm on Phase II of P90X. I don't remember what it was like to walk up stairs pain-free, so I guess that means it's working. Maybe one day I'll post embarrassing progress pictures. Though I don't see too much progress. I'm definitely muscley-er, and I think if I stuck to the plain-chicken-steamed-greens diet that they suggest, it might be more noticeable. I don't generally eat unhealthy, but sometimes I get home late and just want some Cinnamon Burst Cheerios. Is that really so bad, Tony Horton? He seems to think so. I digress. 

After talking about it for a few years, we finally got chickens. They aren't the brightest creatures, that's for sure. But now I can bake with fresh eggs...for a little while at least. Which brings me to my final point.

I bought my ticket to England! Only two months left. I can't believe it. And now that all my wedding cake orders are completed and I've settled into my new job, it's finally hit me. Well only partially, because right now I'm nothing but excited, but nervousness needs to set in sometime! I'm trying to fit in some quality time with everyone before I go, and trying to soak up some sweet Jersey sun.

So, summer pie. Here's a recipe for a Strawberry and Lemon Mint Pie I came up with a few weeks ago. There's nothing like sweet berries in the summer, and fresh mint growing in the garden is a lovely addition to almost anything. I'll even chop some up to put in my yogurt to make it extra exciting. Because plain Greek yogurt can only reach a certain level of excitement on its own, ya know? The pie had a nice balance of bright flavors, and wasn't overly sweet. It definitely has summer written all over it. I suggest keeping the pie in the fridge and serving it cold.

Strawberry and Lemon Mint Pie

Your favorite pie dough recipe or store brand, enough for the bottom crust (you can find my recipe here)
1 1/2 pints strawberries, thick sliced
Juice and zest of one lemon (reserve 1 tsp of zest)
8 mint leaves, julienned
3 Tbsp flour
1/4 cup sugar

Place a sheet pan in the oven and preheat to 350 degrees F. Combine strawberries, lemon juice and zest, and mint in a bowl. Sprinkle on flour and sugar, and toss until evenly distributed. Pour into unbaked pie shell and top with lemon crumb topping (recipe to follow). Place pie on top of sheet pan and bake for 35-40 minutes until golden brown and bubbling. Serve chilled.

Lemon Crumb Topping


3 Tbsp butter, softened
1/2 cup flour
1/4 cup sugar
1 tsp lemon zest

Mix all ingredients together in a bowl until texture resembles wet sand.


Speaking of pie, here's one that's oozing American pride to commemorate the first round of our nation's birthday. Now it's on to America Weekend Part II. I don't know if this amount of patriotism can be topped for round two, but I sure am going to try...it's the American way.

Enjoy another beautiful (and hot!) weekend!

Golden Birthdays and British Food

Last week I was able to experience something I had been waiting for my entire life. Which is a whole 23 years. Because last week on the 23rd, I turned 23. My Golden Birthday! For some reason as a kid I was convinced that something magical was bound to happen when turning the age of the date your birthday falls on. Like you'd win the lottery. Or you actually got the pony you asked for. Except it was a unicorn. Or your dream job would fall into your lap. Well, I don't have any unicorns to vouch for my Golden Birthday Theory. And I'll surely still be working to earn my money. But I'll be doing it while cooking in a fabulously beautiful, creative and award-winning restaurant. The restaurant where I took cooking classes a few months ago offered me a job! Oh, how life is funny sometimes. I'm sad to leave my last job. I've made so many great friends there and have learned so much, but this is an opportunity that cannot be passed up! So, as I'm adjusting (yet again. I feel in a perpetual state of adjustment) and settling into a new routine, I'm grateful for every second I'm standing in that kitchen. I'm beyond blessed to be where I am. God is good!

This new job doesn't change where I'm headed in a few months, though! So my birthday lunch with my family was celebrated at a British restaurant, The British Chip Shop. I wanted to enjoy some true English food before being surrounded by it all the time having no idea what it is. After this meal, however, I've only gotten more excited for what's to come.

Here's what we devoured:

Welsh rarebit. Or what I like to call beer battered French toast covered in cheese. These Brits are onto something.

A sandwich with chicken, Swiss cheese, wholegrain mustard and sliced apple.

My Ploughman's lunch. If this is how meals are over there, I'm set! A little bit of everything.

Chicken and mushroom pie. 

Fish and chips! And they make an excellent version.

Fish and chips in sandwich form. Can't go wrong with that!

I walked over to look at this pastry display at least seven times. I am in heavennnnn.

I ordered an Eccles cake, cherry shortbread, vanilla bean shortbread, and a "spot of tea!" Eccles is the town I'll be living in, and this pastry is their claim to fame. It's surprisingly similar to the Currant Cakes I posted a few weeks ago. They had so many shortbread flavors to choose from, though these two were amazing. And I now refuse to pour tea of anything other than tea pots this adorable. 

Mom Mum got lavender and ginger shortbread, which were also excellent. 

Needless to say, I left the restaurant pretty stuffed excited for what's to come. All this talk about how undesirable the food is over there is just plain riffraff. I'm not sure how anyone can say beer-infused cheesy French toast is undesirable. And then I started P90X the following day. It seemed fitting.

Happy June, everyone! Hope you've been able to get the grill going and spend some quality time outdoors. Thanks for stopping by!

Blueberry Muffins and Spring Cocktails

I hope everyone got to celebrate the mothers in their lives yesterday! It was such a beautiful weekend. I saw a lot of moms doing yard work (eh hem, where you at on that one, dads?). Mother's day here was celebrated by a homemade brunch and dinner, and the building of a chicken coop. Hopefully that made up for the tattoo I got the day before. Moms aren't usually thrilled when their children come home with tattoos. Poor timing on my part. Lucky for me, I have the nicest mom in the world.

My dad and brothers took care of brunch while Mom and I went to church and enjoyed a run together. They did an amazing job! Spinach quiche, potatoes, bacon, fruit salad, even homemade ketchup. I was able to squeeze in making some blueberry muffins before church, since they're Mom's favorite. And she contributed some chocolate chip banana bread (made the day before so it doesn't count as making her work on Mother's day). Dinner was a winner too! Rib-eye steaks with crab, asparagus, fried onions, and roasted garlic and chive mashed potatoes. We decided that only two meals need to be served every day if they're like that. As in large. And fattening.

A celebratory day isn't complete without some celebratory cocktails around here. A few years ago Dad came up with a Chive Blossom Martini. It's such a pretty and refreshing cocktail for spring, especially if you have chives growing around that you can pick right from the ground. We also made Hummingbirds, a drink that's ordered quite a bit at the bar where I work. It's floral and bubbly, and slightly sweet. It's made with St. Germain elderflower liqueur, and if you haven't tried it yet, you should! Or just buy a bottle of it to display somewhere in your home. It's really fancy. 

Blueberry Streusel Muffins

Adapted from The Girl Who Ate Everything

6 Tbsp butter, softened

2 Tbsp canola oil

1 cup brown sugar

2 eggs

1 tsp vanilla

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup milk

2 cups blueberries 

1 Tbsp turbinado sugar

Streusel Topping

1/4 cup brown sugar

6 Tbsp flour

2 Tbsp butter, softened

1/4 tsp cinnamon

Preheat oven to 350 degrees F. Line muffin tin with liners (makes about 9 jumbo muffins or 12 standard-sized muffins). Cream butter, oil and sugar in mixer. Mix in eggs one at a time until combined, then add vanilla. Add one cup of flour, baking powder, salt and cinnamon. Mix in milk until just combined, then add the remaining flour. Gently fold in blueberries. Prepare streusel topping: mix all ingredients together with fork, pastry blender or hands until all ingredients are incorporated and texture is crumbly. Divide batter among muffin tins, top with streusel topping, sprinkle with turbinado sugar and bake until golden brown and toothpick comes out clean when inserted in center (20-25 minutes for standard size, 25-30 minutes for large).

Chive Blossom Martini

3 oz. gin

0.5 oz. St. Germain elderflower liqueur 

3 oz. club soda

2-3 chives, chopped into one-inch pieces

1/2 tsp. sugar

Ice

Chive stem and blossom, for garnish

In a shaker, muddle chives and sugar with a splash of water. Fill shaker with ice. Add gin and St. Germain. Shake well and strain into a martini glass. Garnish with a chive stem (as a straw! How clever!) and blossom. 

Hummingbird

From St. Germain

2 parts brut champagne or dry sparkling white wine
1 part St. Germain
2 parts club soda
Lemon twist, for garnish

Pour all ingredients over ice in a Collins glass. Top with a lemon twist. Drink. Then make another one.

James Beard Awards 2012

I was just in the same room as Wolfgang Puck. And Grant Achatz. And Christina Tosi. Not to mention the many, many, many other amazing chefs and food writers, like Frank Stitt, who I just had the absolute pleasure of working with for the afternoon. And I just spoke with Alton Brown (okay, so maybe he just looked at us and said "excuse me" as he squeezed by, but he did it in such a friendly way! And made eye contact!). Duff Goldman hung around us for a while too, but he seemed a little stressed so we pretended he wasn't there.

I was given the invaluable opportunity to help set up at the James Beard Foundation Awards by an amazingly generous and wonderful family friend, Jon. All the thanks to you, Jon! I'm still beside myself.

Jon with the Chesterfield Floral Co. did all the flowers for Chef Stitt's table, and he so kindly let me tag along and lend a hand. He absolutely outdid himself on the arrangements, and the table was beautiful. It got so much attention!

This year was the 25th anniversary, so the nominated chefs all prepared dishes that were inspired by an aspect of one of James Beard's cookbooks. Chef Stitt was serving a crawfish and Gulf shrimp salad, there was a "picnic by the sea" (we're still unsure what that means...), port-soaked prunes with orange creme, a cake by Charm City Cakes, and straight tequila served in champagne glasses, just to name a few. This is the kind of party I want to attend.

From what we saw in the time we were there, the event was going to be an extravagant one, with a red carpet and the whole bit. I'm so grateful I was able to play even the tiniest little role in it all. I'm quite speechless, so I'll let the pictures do the rest of the talking!

The venue: Avery Fisher Hall at the Lincoln Center

The venue

An arrangement on our table--and people looking in awe from behind!

More arrangements, and Chef Stitt in the background

Chef's menu item for the evening 

Our table with Chef

Our neighboring tables

Pastry chefs hard at work 

Tequila table!

Cakes hidden away in boxes

The lovely and handsome Jon as we're trying to capture Duff in action. And apparently as we're creeping on Duff, some staffers were creeping on us!

Thanks again, Jon and Ted. This day has made quite a few of this little gal's dreams come true! 

Broad Street Run Recap

Happy Monday, all! I hope you had a great, relaxing weekend. I had a great weekend, but I wouldn't call it relaxing--yesterday was the Independence Blue Cross Broad Street Run in Philly. I've mentioned before that my dad and I have been "training" for a few months for this day. Unfortunately, my dad got hurt playing basketball last week and couldn't run with me, but a friend of ours took his place and I couldn't ask for a better stand-in running buddy.

Before the race!

To be honest, I really have no interest in doing races. I like to keep running fun and not stressful, since I use it to make life's other stressful things not stressful. So if running is stressful and other things are stressful, it just sounds like I'm one step on the treadmill away from an emotional meltdown. And when my dad, who convinced me to do this race, was no longer running, and our friend from the gym, who convinced my dad to sign up, didn't originally get to register, I was baffled how I ended up being the only one doing it. Though I'm very glad I did.

Training was a lot of fun. Not many people get to run for hours with their dads, and I'm so blessed that I'm able to spend time with both my parents doing something we all love. I would never be as motivated or determined if it weren't for them. And the race itself was definitely an experience! 40,000 runners all crammed into one starting area. Even spread out among the 10 miles of Broad Street, there was a sea of people that just didn't end. It was incredible. When all is said and done, it seems like we ran twice the distance from weaving back and forth between people--something we surely didn't factor into our training. But there's nothing like having thousands of people cheering the entire time you're running. Who wouldn't be motivated by that?!

And we're off!

The sea of people going all the way down Broad Street. Amazing!

My last minute running partner, Flo, and I have never actually run together before, which is a little tricky going into a race. We had no idea what each other's paces were like, but we ended up being a great match. We finished the race in 83 minutes, and for never having done a race like this before, I was very happy with my time.

We finished!!

All in all, it was a great experience.  And if I wasn't moving to England, I'd absolutely run again next year. Maybe in the future! Also, if anyone out there has a hard time staying away from carbs, alls you have to do is eat a whole bunch of them in one sitting (perhaps a giant roll, some cous cous and toast for lunch?), and then you never want to touch them again. Just a tip! Have a wonderful day!

Currant Cakes

In the few experiences I've been able to accumulate over the past couple of years as a teacher in the classroom, I've learned quite a bit about children. This week, since subbing every day for a second grade class, I've learned a lot more. Mostly about the mind of a second-grader.

First, second-graders have no concept of age. To them, I'm in my mid-forties. Which is fine, since a class I've had in the past guessed I was 72. Only fifty years off, but hey, you don't really need to know math yet. I guess I'm getting younger-looking as I get older. In that case, I'll take it.

Next, which I'm sure we've all experienced at one time or another, they're blunt. Take this exchange that occurred yesterday for example:

Dearest 2nd-grader: "Mrs. B?" 

Me: "Well, it's Ms. B. Yes?"

D2G: "Oh, Ms. B. Are you getting married?"

Me: "What? No, that arbitrary ring on my hand doesn't mean I'm getting married. It's on the wrong hand, anyway."

Note: Now multiple students are surrounding the desk.

D2G: "Are you ever getting married?"

Me: "Well, I hope so."

D2G: "But you aren't yet? What if you don't?"

Me: "I don't know. I'm just hoping I do!"

D2G: "It'd be pretty lonely if you didn't."

Me: "I agree, so that's why I'm hoping I will someday."

D2G: "Ms. B, I think you should prepare for a lonely life."

All students agreed, seemed satisfied with the conclusion, and returned to their seats. End scene.

Well that's a boost in the self-esteem department. 

I've also learned that there is, in fact, a moment where all teachers can read minds. It occurs after school hours, after all the kids have gone home, we've changed out of our dreadful teacher outfits, and we go about our normal everyday people lives. It happens when we're out doing errand-y things in town, and we round a corner in the grocery store and there stands one of our smiling students. It is in this moment when you make eye contact, before any words are exchanged, that a teacher can read that student's mind. Their eyes are wide and their mind is thinking: Why isn't my teacher at school?

That's another funny thing about second-graders. They think we live at school. They think our desk is our home and the faculty room is our refuge. Beyond that, we do not exist. And if by some chance that idea is proved otherwise, their minds are BLOWN. 

Also, gone are the days of bringing in homemade goodies for the students. With all the allergies that exist, it just isn't safe to do anymore. It's probably for the best anyway because if I could bring in food for my kids, I would probably do it every day. And then there's the whole obesity epidemic and I'd be shunned for being counterproductive. BUT if allergies didn't exist and there wasn't the risk of making my students overweight, I still wouldn't bring in these currant cakes. Kids are picky. And dried fruit-filled dough does not go under the category of Things Children Willingly Eat. However, children aside, these currant cakes are very, very good, and a recipe that my family has long passed down. 

Currant Cakes

1 1/2 cups cold shortening, cut in cubes

4 cups flour

1 1/2 tsp salt

3/4 cup milk

4 green apples, peeled and grated

1 lb dried currants

3/4 cup sugar

Egg wash

Preheat oven to 425F. In a bowl, combine flour and salt. Cut in shortening with a pastry blender until mixture is crumbly. Stir in milk until just combined. Divide dough in two, wrap and chill for at least 30 minutes before rolling. Roll out each pastry to fit the size of a jelly roll pan. Line the pan with one pastry layer. Mix together grated apple, dried currants and 1/2 cup sugar. Spread currant filling over the dough, and top with the second layer of pastry. Prick dough with fork and brush with egg wash. Sprinkle with 1/4 cup sugar. Bake for 25-30, until golden.Cut while still warm. 

This recipe should be featured on HonestCooking.com very soon as well. Over there I've picked the perfect beer to go alongside, if you're into that sorta thing. Which I am. And you should be. 

Well, I hope everyone has a lovely weekend. It's race weekend for me, so I'll be gorging myself with carbs until then. Which is every woman's wish, to be encouraged to eat carbs ALL THE TIME. Just livin' the dream over here. See you on the other side of the finish line!

Oh, and happy Cinco de Mayo!