Strawberry shortcake… pizza shaped?

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Recipe is courtesy of the foodnetwork.
I went into this thinking it was a cake. After the mixture became more and more dough like I revisited the recipe and the photo resembled a stuffed scone. What do ya know it came out of the oven nothing short of a scone… well except for the shape.

I definitely recommend sticking to an actual cake recipe for strawberry short’cakes’. They’re meant to be simple so don’t try to overcomplicate it. That’s my advice. Don’t get me wrong, it’s still delicious I hardly ever pass up a piece of cake, even if it did turn out a different species.

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Stuff it good!

Stuffing food is great fun, it’s capable of sealing in a lot of food and flavours into a pocket that is, guess what, made out of more food. Get a grasp of this: you don’t need to bend over backwards in order to make something delicious. Exhibit A: strawberry stuffed cheesecake.

What fascinates me about stuffed foods: it’s kind of like eating an oreo. We all love it when life gives us options. You can (try) force the whole thing in your mouth, you can eat the cookie part first, or the filling! Whatever tickles your fancy. There are no rules. In a way, stuffed food brings out the kid in me.

It reminds me of this commercial…

Anyways…

Bite sized strawberry cheesecake

Unfortunately, I can’t take credit for this recipe. I googled it. I can briefly walk you through the steps. It was ingeniously simple and stupidly time-consuming.

If you haven’t figured it out yet, the most time consuming part goes into carving out the centre of the strawberries. Tip: buy mutant large strawberries. The bigger the better in this case. Screw the “motion of the ocean” attitude. It really does make your life easier if you’re able to carve out a decent sized cavity without demolishing the sides.

So, you will need: Philadelphia cream cheese (light for me), softened. 1 tsp vanilla extract, about 2 tbsp confectioner’s sugar (adjust to taste), and crushed graham crackers (optional).

After all of the strawberries have been carved, whip the cream cheese, vanilla extract and confectioner’s sugar using a hand mixer until smooth. Yup, that’s pretty much the basis of all cheesecakes that you get at stores and restaurants. If they can do it, so can you!

Using a zip lock bag, I snipped the corner and spooned the filling inside. You know what to do next! For the complete cheesecake look, sprinkle crushed graham crackers on top.

For about 2 dozen strawberries… it took me around half an hour with my sister’s help (she carved most of it… muahaha).

May I now introduce you to my newfound love. Stuffed mushrooms, ladies and gentlemen.

After making the stuffed strawberries, I was really getting into the stuffing groove. I knew that mushrooms are awesome stuffers…because you can find “Stuffer Mushrooms” at the supermarket.

If you are a mushroom lover like me (we all love a fun-guy. Haha.. that one hasn’t gotten old for me yet), you need to try this.

I still consider this recipe pretty simple. I mean, unlike the strawberries, you will need more than 2 ingredients, but I promise it’s going to rock your taste buds.

What I used for the stuffing:

  • Handful of chives. Chopped
  • Spring onions. Chopped.
  • Garlic. Chopped.
  • Bacon. Cut into small pieces. (Easier to deal with if it’s partially frozen)
  • Mushroom stems. Finely chopped.
  • Bread crumbs. The Italian seasoned ones are the best!
  • Chili powder or red pepper flakes (optional)
  • Salt and pepper of course

Firstly, you need to clean and de-stem the mushrooms and lay the caps on a baking tray. Remember to save the stems! Bake it for about 7 minutes at 400F. The purpose of this is to extract as much of the juices so the end product doesn’t get soggy. When that’s out of the oven, lay them right side up on paper towels.

Sautee onions and garlic in just a tad of olive oil on medium heat. Add the bacon and cook for 10 minutes. The longer the crispier the better!

Then I added chives and mushroom stems and cooked for 5-7 minutes more. Seasoned it with some chili powder, pepper and a pinch of salt. When I say a ‘pinch’, I really mean ½ teaspoon to 1 teaspoon. You know sometimes on TV how they throw in a good handful of salt as if saying that’s the correct definition of “a pinch?” Maybe I missed a website called foodurbandictionary.com but I normally try to cut down on as much of that stuff as I can; especially in this recipe where the bacon is already salty.

When you’re ready, remove from heat and stir in a liberal amount of bread crumbs. It’s important that you don’t cook the bread crumbs on the stove as it will burn.

Start stuffing the mushrooms! Grate some parmesan cheese on top and bake in the oven at 400F for 8-10 minutes. It’s good isn’t it?

My third dish…

Was a disaster.

It was mostly out of curiosity when watching Chef at Home one day. I am not at all against the combination of sweet and savoury. I believe that some things that wouldn’t normally SEEM to go well together can surprise me. So, I really wanted the idea of apples and pork to impress me. It was just not appealing in my mind. Nonetheless, I was excited to give it a real shot…

*sigh*

Essentially, I caramelized the apples and onions in olive oil and apple cider vinegar. Seasoned with rosemary, a bit of thyme, salt and pepper, and a dash of soy sauce. There were pieces of garlic in there somewhere too.

I marinated two slices of pork center loin and seared it in the pan on both sides. Instead of cutting a pocket out of a thick slice because that’s not the kind I bought, I sort of folded a pocket out of it and they were secured with toothpicks. I stuffed it and put it in the oven for 5-7 minutes at 400F.

I did not like it for a few reasons:

#1: Apples and pork did not impress or surprise me. It tasted just as unappealing as I had imagined.

#2: Meat was tough.

#3: I should have saved the apples for an apple crumble.

Christmas tart

Ready for Christmas!

Thanks to my sister and Najin for having enough patience to cut and arrange the fruits on top! It is actually my least favourite part. I know this because I had to make another one the following week all by myself and boy is it tedious (especially peeling those kiwis). Even though the end result is totally worth it 😛

It’s not as complicated as it looks. I can assure you it’s a piece of cake (I had to).

For the tart shell you will need:

  • 1 1/2 cup of all purpose flour
  • 3/4 cup of butter. Slightly softened.
  • 1/2 cup of confectioner’s sugar
  • Veggie oil (optional)

For the filling:

  • About 150g of white/milk chocolate chips (you can add more or less depends on how sweet you like it)
  • One package of Philadelphia cream cheese (I like using the light version. It’s better for you and I barely taste the difference)
  • 1/4 cup of whipping cream (18% cream worked for me too but it made the filling taste more like cheesecake)

For the topping:

  • Use any fruits you desire!

For the glaze:

  • 2 tsp cornstarch
  • 2 tablespoons of white sugar
  • 1 tablespoon of lemon juice
  • A “splash” of white wine (you can substitute with more lemon juice or leftover canned pineapple juice if you’re using pineapples for the topping. I got a little booze happy during Christmas though 🙂 )

Let’s get started:

Note: You can make the tart shell and slice up your fruits days ahead of time and store it in the fridge until ready to assemble and eat. This is very helpful if you’re on a tight schedule especially during the holidays.

  1. Preheat oven to 300F. In a mixing bowl, use your hands to mix confectioners sugar and butter until light and fluffy. I like using room temperature butter for this. Microwave the butter for about 10-12 seconds if it was refrigerated.
  2. Slowly add in the flour. It might be easier to do this on a board instead of a bowl. You really need to work it in with your hands. One way I can usually tell if it’s moist enough is when you grab a chunk of it in your fist. If it doesn’t crumble when you let go then it is ready to be molded into the tart pan! If it’s too dry, a bit of veggie oil will do the trick. Be careful not to go overboard with it.

    Have patience for this step! 🙂

  3. Place it on the middle rack in the oven for about 25min or until light brown. Then let it cool. If you want to store it in the fridge make sure you cling wrap the hell out of it!
  4. For the filling, empty the chocolate chips into a heat proof bowl and position it on top of a saucepan of simmering water at medium heat. Stir until melted.
  5. You will need a hand-held electric mixer for this step. Hulk-like biceps and a strong whisk would work too if you can’t afford the former. Add the cream cheese chunks at a time to the chocolate and beat until smooth and uniform. Then add the whipping cream and give it some more action until fluffy! Spread the mixture into the crust.
  6. Arrange the fruits on top in any pattern you like. Almost done!
  7. For the glaze, heat the lemon juice, sugar and corn starch on medium low heat stirring gently with a whisk. Add the wine and bring it to a bubbling thickened mixture. Remove from heat as soon as it’s boiling otherwise you will be cooking off a lot of the alcohol. Coat the fruits with a pastry brush once it’s cooled.
  8. Don’t say “just a sliver”. It’s Christmas! Enjoy a big piece 🙂

Note: This recipe is a derivation of Claire Darby’s creation on All Recipes.com