Strawberry Cream Cake

Ingredients:

Cake

• 1 1/4 cups cake flour (5 ounces)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon table salt
• 1 cup sugar (7 ounces)
• 5 large eggs (2 whole and 3 separated), room temperature
• 6 tablespoons unsalted butter , melted and cooled slightly
• 2 tablespoons water
• 2 teaspoons vanilla extract

Strawberry Filling

• 2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
• 4 – 6 tablespoons sugar
• 2 tablespoons Kirsch
• Pinch table salt

Whipped Cream

• 8 ounces cream cheese , room temperature
• 1/2 cup sugar (3 1/2 ounces)
• 1 teaspoon vanilla extract
• 1/8 teaspoon table salt
• 2 cups heavy cream

Directions:

FOR THE CAKE:

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.

2. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.

FOR THE STRAWBERRY FILLING:

1. Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.

FOR THE WHIPPED CREAM:

1. When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).

TO ASSEMBLE THE CAKE (Illustration)

Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.

Praline Pancakes

Ingredients:

• 2 eggs
• 2 cups all-purpose flour, sifted
• 3 Tbs. sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 1/2 cups buttermilk
• 4 Tbs. (1/2 stick) unsalted butter, melted
• 1/2 tsp. vanilla extract
• 1 to 2 Tbs. vegetable oil
• 1 cup chopped pralines, plus more for serving
• Whipped cream for serving
• Maple syrup for serving

To make your own pralines, click here.

Directions:

In a large bowl, using an electric mixer, beat the eggs on medium speed until frothy.
Add the flour, sugar, baking powder, baking soda, salt, buttermilk, butter and vanilla and stir just until smooth; do not over beat.

Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it.
Lightly grease the griddle and the inside surface with vegetable oil. Set the molds on the griddle and heat until hot.

Pour batter and top each pancake with up to 1 Tbs. chopped pralines.
Cook until bubbles form on top and the batter is set, about 2 minutes.
Remove and, using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Repeat with the remaining batter.

Stack the pancakes and fill with whipped cream.
Sprinkle with pralines and serve with maple syrup.

Pralines

Ingredients:

• 3/4 cup granulated sugar, sifted
• 3/4 cup firmly packed light brown sugar
• 1/2 cup heavy cream
• 2 Tbs. unsalted butter, cut into cubes
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/4 tsp. vanilla extract
• 1 1/2 cups pecan halves

Directions:

Line a baking sheet with parchment paper.

In a heavy 2 1/2- to 3-quart saucepan, combine the granulated and brown sugars, then add the cream, butter and salt.
Set over very low heat and cook, stirring frequently with a wooden spoon, until the sugar is dissolved, 10 to 15 minutes.
As the mixture cooks, use a pastry brush dipped in cold water to wash down any sugar crystals that form on the inside of the pan.

Clamp a candy thermometer onto the side of the pan and increase the heat to medium-high. Boil the syrup, undisturbed, until it registers 235° to 240°F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.

Remove the pan from the heat, leaving the thermometer in place, and let cool, undisturbed, until the syrup registers 220°F, 1 to 3 minutes.
Using a clean, dry wooden spoon, stir in the baking soda and vanilla until well combined; the mixture will become lighter in color and foamy in texture.
Then stir in the pecan halves.

Working quickly, drop the candy by heaping tablespoonfuls onto the prepared baking sheet.
Let stand at room temperature until firm, about 1 hour.
Serve the pralines immediately, or store between layers of waxed paper in an airtight container for up to 10 days. Makes 24 pralines.

Mandarin Fried Rice

Ingredients:

• Canola oil
• 3 eggs
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 bunch chopped scallions, green and white separated
• 1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon
• 8 cups cooked, day-old long grain rice
• 3 tablespoons thin soy sauce
• 1/2 teaspoon white pepper
• Salt

Directions:

In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs.
Remove the eggs.

In the same wok, coat with oil and stir-fry garlic and ginger.
Add white scallions and lapchang or bacon.

Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs.
Check for seasoning. Serve immediately.

Mashed Potatoes

Ingredients:

• 4 pounds potatoes, peeled and cut into quarters
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 2 cups heavy cream
• 3 tablespoons unsalted butter
• 2 tablespoons chopped chives (optional)

Directions:

Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water.
Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.

Drain them well and remove the bay leaf.
Meanwhile, heat the cream and butter in a small saucepan.

Put the potatoes through a ricer or food mill into a bowl.
Add the hot cream and season with salt and pepper.
Mix together with a spoon and add the chives.

Salisbury Steak with Mushroom Gravy

Ingredients:

• 1 pound lean ground beef
• 1 (10-ounce) can condensed cream of mushroom soup, divided
• 1/2 cup Italian bread crumbs
• 1 egg, lightly beaten
• 1/2 cup frozen chopped onions
• 1 teaspoon steak seasoning
• 1 tablespoon canola oil
• 2 tablespoons butter, divided
• 1/4 cup cognac or brandy
• 1 (8-ounce) package sliced fresh mushrooms
• 2 cups low-sodium beef broth
• 1 (1.2-ounce) packet brown gravy mix
• Cooked rice or mashed potato, for serving

Directions:

In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning.
Mix thoroughly and shape into 4 oval patties.

Heat oil and 1 tablespoon butter in large skillet over medium-high heat.
Brown patties on both sides and transfer to a plate.

Add remaining butter and cognac (remove pan from heat when adding cognac.)
Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth.
Stir in remaining mushroom soup.

Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.

Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.

Vietnamese Chicken and Mint Salad

Ingredients:

• 1 Thai chile, seeded and minced
• 1 large garlic clove, peeled, minced
• 1 tablespoon sugar
• 1 1/2 teaspoons rice vinegar
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
• 1 1/2 tablespoons vegetable oil
• 1/2 medium onion, finely sliced
• Freshly grated black pepper
• 7 to 8 ounces white cabbage, shredded
• 1 medium carrot, shredded, julienned, or grated
• 7 ounces cooked chicken breast, shredded, or cut into fine strips
• 1 bunch mint, plus extra for garnish, leaves roughly chopped
• Salt

Directions:

In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper

Set aside for 1/2 hour.

In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs.

Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated.

Add salt, to taste.

Serve on a flat plate with mint for garnish.