Strawberry Shortcake
Makes 6 Servings
Ingredients
Buttermilk Biscuits
2 1/4 cups (530 ml) all purpose flour
1/2 cup (120 ml) granulated sugar
1 1/2 tsp (6 ml) baking powder
3/4 tsp (3 ml) baking soda
1/4 tsp (1 ml) salt
6 tbsp (90 ml) cold, unsalted butter cut into pieces
1 cup (236 ml) buttermilk*
1 large egg yolk
1/2 tsp (2.5 ml) vanilla extract
1/8 tsp (0.5 ml) almond extract
Milk
Filling
4 cups (950 ml) sliced strawberries
1/3 cup (70 ml) plus 1 tsp granulated sugar
1 1/4 (295 ml) cups whipping cream
Preparation
Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. Lightly spoon flour into dry measuring cups leveling with a knife. In food processor place flour, 1/2 cup sugar, baking powder, baking soda and salt. Pulse briefly to combine. Add butter and pulse again until mixture is crumbly. In small bowl combine buttermilk, egg yolk, vanilla and almond extract. With processor running gradually add liquid to the flour mixture pulsing to form slightly sticky but manageable dough. Add additional flour if required to handle dough. Transfer dough to floured surface and pat evenly to about 3/4 thickness. Cut out biscuits with 3 inch cutter. Transfer to baking sheet and brush lightly with milk. Bake at 425°F (220°C) for 12 minutes or until golden. Transfer to wire rack and cool. To make filling combine strawberries with 1/3 cup sugar in medium bowl. Set aside. In separate glass bowl using electric mixer whip cream with 1 tsp sugar until slightly stiff. To serve slice biscuits in half horizontally. Place bottoms on serving plates. Divide strawberries and their juices equally over biscuits, reserving some berries for garnish. Spoon whipped cream over the strawberries. Add biscuit tops and garnish with remaining strawberries.
*Buttermilk Substitute: With 1 tsp lemon juice add enough milk to make 1cup. Let stand 5 minutes until curdled.
Shrimp Cocktail
Makes 4 Servings
Ingredients
12 large Shrimp
1/2 cup (15 ml) Chili Sauce
1 tbsp (15 ml) lemon juice
1/2 cup (100 ml) of Ketchup
1/2 cup (100 ml) Parsley, chopped fine
1/2 cup (100 ml) Horseradish
1 tbsp (15 ml) Worcestershire sauce
salt and Pepper to taste
Preparation
Clean, devein and remove shrimp shell leaving shrimp tails intact. Boil shrimp for about 3 minutes until pink and opaque. Remove from boiling water and chill in ice bath immediately. Combine all cocktail ingredients to make sauce. Place 3 shrimps in individual serving dishes with sauce and lemon garnish.
Lemon Grass Shrimp Skewers
Makes 6 Servings
Ingredients
1 tbsp (15 ml) honey
2 tbsp (30 ml) olive oil
2 tsp (10 ml) sesame oil
4 garlic cloves, crushed, and finely chopped
1 tbsp (15 ml) fresh ginger, finely chopped
2 jalapeno chili, finely chopped
2 limes, juice and zest of
1 tbsp (15 ml) coriander, finely chopped
4 tbsp (60 ml) rice wine vinegar
2 tbsp (30 ml) sweet chili sauce
4 tbsp (60 ml) dark soy sauce
30 black tiger shrimp, jumbo size, peeled and deveined
6 lemon grass stalks, outer skins removed kosher salt and white pepper to taste
pinch turmeric
Preparation
Combine all the ingredients, except the shrimp and lemon grass, in a glass bowl. Add the shrimp. Stir to combine and refrigerate for 1 hour. Preheat the grill to medium-high. Using a sharp knife, cut points on the ends of each lemon grass stalk. Skewer each shrimp (5 per lemon grass stalk) by running the lemon grass stalk from the tail to the head so that each shrimp is in a letter "U" position. Season the shrimp with salt and pepper. Grill until the shrimp have turned pink and are cooked through, about 5 minutes per side. Serve with your favorite risotto.
Asparagus Scallop Salad with Sweet & Sour Dressing
Makes 6 Servings
Ingredients
4 small leeks (white part only), washed and patted dry
18 sea scallops
30 spears asparagus, blanched
1/4 cup (50 ml) olive oil
kosher salt and white pepper to taste
3 cups (750 ml) baby salad greens
Preparation
Preheat grill to high. Cut each leek in half lengthwise and place in a bowl. Place the scallops and asparagus in separate bowls. Season the leeks, scallops and asparagus in separate bowls. Season the leeks, scallops and asparagus with an equal amount of olive oil and salt and pepper. Grill the leeks until they are charred around the edges. Remove from the grill and, when they are cool to the touch, cut them into 1-inch (2.5-cm) slices. Keep warm. Add the scallops to the grill and grill for 2 minutes on each side. Remove from the heat and keep warm. Place the asparagus on the grill and grill until nicely charred and cooked through. Remove from the heat and keep warm.
Roast Turkey with Cranberry Orange Glaze*
Makes 12 Servings
Ingredients
3/4 cup (185 ml) orange marmalade
3/4 cup (185 ml) frozen cranberry juice concentrate, thawed
3 tbsp (45 ml) maple syrup
1 1/2 tbsp (20ml) balsamic vinegar
1/2 tsp (5ml) salt
1 (14 lbs) (6 kg) Butterball® Frozen Whole Turkey
no-stick cooking spray
Preparation
Preheat oven to 325°F. Combine marmalade, cranberry juice concentrate, maple syrup, vinegar and salt in small heavy saucepan. Bring to boil on medium heat, stirring frequently. Reduce heat to low. Cook, uncovered, stirring frequently 12 to 15 minutes, or until glaze is reduced to about one cup.
Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey and pat dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.
Place turkey, breast side up, on a flat roasting rack in a shallow pan. Brush turkey lightly with vegetable oil or cooking spray. Roast turkey for 2 hours. Cover breast and top of drumsticks loosely with foil to prevent overcooking of breast.
Continue roasting turkey for another 45 minutes. Remove foil and brush generously with glaze. Return foil loosely to top of turkey. Cook for another 45 minutes, or until meat thermometer reaches 180°F when inserted into the deepest part of the thigh.
Brush with remaining glaze. Let turkey stand 15 minutes before carving.
*Recipes courtesy of Butterball, LLC.