For all you good times in your mouth fanatics don’t forget, this Sunday is Father’s Day. Now by fanatics I mean my mother of course (she is so proud), or whomever else likes my food driven rants.
What does dad love to eat? Meat! Spuds! Mamma’s Meatballs. Don’t forget the MEAT! What about the sweeter side of life? I do mean dessert. Who doesn’t love dessert!
Personally I don’t need any I’m sweet enough. But for some of you sour fathers out there sweets are the only course of action.
1 ¾ cup heavy whipping cream
1 1/4 cup sugar
7 large egg yolks only
½ cup fresh lemon juice
2 tbsp lemon zest
¼ tsp salt
Whip whipping cream into soft peaks and store in the fridge while making the custard.
Whisk together the remaining ingredients in a metal bowl over simmering water until thick and fluffy (about 4minutes) Remove from heat and use electric mixer to whip until cool, thick and double in volume (about 6 minutes). Fold in whipping cream.
Now line a bread pan with plastic wrap and a thin layer of toasted slivered almonds. Pour in the mixture, wrap it up and freeze. Serve as a slice with fresh berries, (I prefer blackberries) and get the camera ready to catch a smile.
Not quite his style. How about a plate the kids can help out with.
Caramelised strawberry shortcake
1 lb fresh strawberries
½ cup caster sugar
4 good quality shortbread cookies
Nice vanilla ice cream
Remove the stalks from the strawberries and wash well. Pour the sugar on a plate and lightly coat the strawberries. Heat a non-stick frying pan over high heat. Cook for two minutes or until the berries are warm and the sugar has dissolved. Remove strawberries from pan and set aside. Cook the remaining syrup for two minutes. To serve place the cookie on a plate, top with the warm strawberries and the warm sauce and serve with ice cream. Serve immediately.
Now for the deal sealer let’s give the big guy some profiteroles (cream puffs). No to worry the old cream puff will love it.
1 ½ cup water
¾ cup butter
4 tbsp sugar
1 ½ cup flour
6 eggs, lightly beaten
Milk for glazing
1cup heavy cream
1 cup bittersweet chocolate chopped fine
Heat the oven to 375 degrees. Put the water, salt, butter, and sugar in a roomy saucepan, bring to a boil. Remove from the heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of the pan.
Return the pan to the heat for a minute or two and beat to dry it out a little. (Removing moisture will allow the paste to absorb more egg, which will make the puffs lighter.)
Remove the pan from the heat. Beat in the eggs, the equivalent of one at a time, until fully incorporated. (Do not try to add them at once because they can’t be incorporated quickly enough, it makes a total mess, and furthermore you may not need all of them.) After the third addition of egg, add only enough to make dough that will fall, glossy and heavy, from the spoon. Beat in the vanilla. Spoon the dough into a piping bag.
Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with a pastry brush for glazing. Pipe the dough into evenly-sized balls on a non-stick baking sheet, leaving a good 2-inches between them so they have room to expand. Brush the tops with the glaze and press the snouts down with a fingertip. Bake until puffed up, light, dry, and golden, 25 to 30 minutes. Cool on a wire rack, so they can breathe all around and will keep their shape and not go soggy.
Heat the cream in saucepan just to the boiling point. Turn off the heat, and add the chocolate. Let sit a minute to melt, and stir smooth, adding more cream to thin, if needed. To serve slice the top quarter of the choux ball and fill with your favourite ice-cream, custard or pudding. Arrange three to a dish replace the tops and drizzle the chocolate sauce over top.
Enjoy bringing the sweetness to his Father’s Day.