Thursday, July 7, 2016

RECIPE: JULY is BLUEBERRY MONTH




JULY is BLUEBERRY MONTH enjoy our featured recipe

Blueberry Lemon Crepes with Custard Sauce

Recipe courtesy of Melissa d’Arabianc (Food Network)

 

INGREDIENTS

for the Crepes:

  • 1 ½ cups all-purpose flour
  • 1 tablespoon sugar
  • ½  lemon, zested
  • Pinch of kosher salt
  • 1 ¼ cups milk
  • 1 egg
  • 2 tablespoons butter, melted, divided
Blueberry Filling*
  • 2/3 cup blueberry jam/preserves*
  • ½ lemon, juiced
Custard Sauce
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • Pinch of kosher salt
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 egg yolk
Garnish:  3 tablespoons confectioner’s sugar

DIRECTIONS
To make the crepes
>>Whisk flour, sugar, lemon zest and salt in medium bowl.
>>In a measuring cup, whisk together milk, egg and 1 tablespoon of butter.
>>Slowly whisk egg mixture into the flour mixture until smooth.
>>In a heavy saucepan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat.
>>Working quickly, pour in about 3 tablespoons of batter and tilt pan to coat.
>>Cook for 1 – 2 minutes and then flip with a thin metal spatula to finish cooking the other side another minute.
>>Repeat with remaining batter. 
>>Keep crepes warm while preparing the rest of the dessert.

To make blueberry filling* (see alternative recipe below)
>>Heat the jam and lemon juice in a small pan over low heat or microwave until warm and syrupy.

 

To make custard sauce

>>In a small saucepan, whisk the sugar, cornstarch and salt together until well blended.

>>Whisk in the milk and heat until almost boiling.

>>Remove from heat and stir in vanilla.

>>Beat egg yolk in a small bowl, then add a couple of tablespoons of the hot milk mixture and whisk to combine.

>>Add the egg mixture back into the milk mixture and whisk to incorporate.

>>Cook over low heat until the sauce begins to thicken (do not boil).

>>Let sauce cool slightly while assembling the crepes.

 

To assemble crepes

>>Spread some blueberry filling/coulis in each crepe and roll up.

>>Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top.

>>Sprinkle with confectioners sugar and serve.

 

* If you prefer to use fresh blueberries and control the sweetness, you can make a Blueberry Coulis.

The recipe follows . . .  BLUEBERRY COULIS

 INGREDIENTS

1 ¼ cup blueberries (thawed if frozen)

6 tablespoons lemon juice (or water)

1 tablespoon + 2 teaspoons agave or maple syrup

DIRECTIONS

>>In a medium saucepan, combine blueberries, lemon juice and syrup.

>>Bring to a simmer, cook for 2 minutes.

>>Remove from heat and let cool.

>>The recipe insists that you put on an apron before moving to the next step.

>>Using a blender or an immersion blender, puree the mixture.

>>Add a little more water to thin out if necessary.

>>Taste for proper sweetness and add more syrup if necessary.

 

 TEA PAIRING SELECTIONS

Pair these crepes with a lovely blueberry green tea, lemon ginger herbal tea, or a vanilla flavored black tea.

Saturday, August 1, 2015

S'MORES DAY on AUGUST 10th



Here's a nice way to change up your s'mores.

  

S'mores Fudge

S'mores fudge, is another way to savor those campfire favorites, s'mores, without a campfire. 

This particular fudge is quite simple to prepare, and not too fussy to put together.  Take the time to toast the marshmallows to give it the true s'mores touch, if you like.  You won't be disappointed by the creamy texture of the chocolate.

When making fudge, I find it's better make it in single batches rather than doubling the ingredients.  cut into small pieces and store at room temperature, for a fun treat for kids of all ages.

http://www.melissassouthernstylekitchen.com/2014/05/smores-fudge.html#more

 

INGREDIENTS

2 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1 [14] oz can sweetened condensed milk

3 Tbsp butter, divided

1/4 tsp salt

1 1/2 tsp pure vanilla extract

3 cup mini marshmallows, divided

1 [7] oz mini fudge grahams [or 3 graham crackers roughly broken]

 DIRECTIONS

>>Line a 9 x 9 inch baking pan with foil.  

>>Use 1 Tbsp softened butter to butter the bottom and sides.  Set aside.  

>>Roughly chop the fudge grahams.

 >>On the stove top in a heavy bottomed saucepan, melt together the chocolate chips, sweetened condensed milk, 2 Tbsp butter and salt.  

>>Cook over medium, stirring until completely smooth.  

>>Remove from the heat and add the vanilla.  Mix well.  

>>Mix in 1/2 of the chopped fudge grahams and 2 cups of mini marshmallows.  Stir until evenly distributed, then pour into the pan.

>>Spread evenly then top with the remaining chopped fudge grahams and mini marshmallows.   
>>Press gently into the top of the warm fudge.  
>>Brown the marshmallows under the broiler [do not walk away] or using a pastry torch, if desired.   
>>Chill for at least 4 hours before cutting.  
>>Lift from the pan using the foil.  Peel back to cut into equal pieces. 

TEA PAIRING SUGGESTIONS
Since this is August, you may want to pair it with an iced tea rather than hot.
A smokey Assam on ice with a dash of milk/cream goes well, or an iced matcha would complement the flavors in the brownie.

Tuesday, May 6, 2014

May 16th, 2014 BISTRO GARDEN Tea Party Menu

The Tea Lovers Festival has officially begun.



Take advantage of this invitation to join our Tea Lab:

TASTY TEA MENU PLANNING TEA PARTY
 while enjoying a gourmet afternoon tea at the lovely
The BISTRO GARDEN in Studio City.

The yummy menu details are listed below:

~ SCONES ~
Blueberry
Raspberry

~ SANDWICHES ~
Crispy Chicken Breast with Buffalo Mozzarella and Basil
Burrata Cheese with Tomato, Baby Arugula and Olive Tapenade
Smoked Salmon with Herbed Cream Cheese and Diced Red Onion
Grilled Vegetables (zucchini, eggplant, and bell pepper)
Black Forest Ham, Brie Cheese, and Apple

~ DESSERT ~
Brownies
Eclairs
Fruit Tarts

~ TEA ~
Your own pot of tea from a selection of traditional teas.

As we feast on our own planned menu we'll be talking about 
how to create tasty menus, delicious recipes, tea pairing, 
cooking with tea, food prep and servings tips
and lots of helpful information to use for planning
a memorable tea party your guests will never forget.

Here are the TASTY TEA PARTY PLANNING Tea Lab details:

DATE:  Friday, May 16, 2014
TIME:  1:30 - 3:30pm
LOCATION:  The BISTRO GARDEN at Coldwater
12950 Ventura Blvd.  Studio City, CA  91604
COST:  $80.00 
(includes $55.00 afternoon tea including tax and gratuity)
REGISTRATION:  deadline is by end of day May 14th 
to accommodate food prep needs
register on  --
our Paper Architect's website through PayPal:
or
at the Tea Lover's Festival website through EventBrite
and on Facebook

Please come and join the fun and food at this special tea party event.




Monday, April 21, 2014

TASTY TEA PARTY MENU PLANNING at the TEA LOVERS FESTIVAL

California's Premier Tea Festival since 2006

PAPER ARCHITECT is once again joining the TEA LOVERS FESTIVAL
with a new Tea Lab Event:

TASTY TEA PARTY MENU PLANNING
Workshop and Gourmet Tea Party
at  THE BISTRO GARDEN in Studio City 


Explore the different types of tea party menus
from one to four courses, food/tea pairing,
and recipes to delight your guests.
Food budgeting, food prep planning, 
tips for presenting and serving food 
will also be discussed.

All while enjoying our own gourmet Tea Party.

DATE:  Friday, May 16, 2014
TIME:  1:30 - 3:30pm
LOCATION:  The BISTRO GARDEN
12950 Ventura Blvd.     Studio City, CA  91604
COST:  $80.00  (includes $55 for Afternoon Tea, gratuity and tax)

ADVANCED REGISTRATION 
ends May 14th

Sign up on our website through PayPal
or 
on Tea Lovers Festival site through Event Brite

Join us for a one-of-kind Gourmet Tea Party and
Menu Planning Workshop.  
It will be an event you won't forget!

For additional questions and information,
call:  818 752 6771

Monday, April 7, 2014

TEA PARTY MENU PLANNING EVENT COMING SOON



TASTING TEA PARTY MENU PLANNING  TEA LAB

    The Tea Lovers Festival is back this May and I will be offering a new Tea Lab
 concentrating on menu planning.

Explore the different types of tea party menus from one to four course teas, pairing food with tea and recipe ideas to delight your guests.  We will also discuss food budgeting, food prep planning and tips for presenting the food for serving.

All this while enjoying our own gourmet tea party at The Bistro Garden at Coldwater
in Sherman Oaks.

A separate email will be sent once the menu is finalized and registration is set up.
So mark your calendars for Friday, May 16th from 1:30 – 3:30pm at The Bistro Garden.
Sponsored by The Tea Lovers Festival.

For more information on the festival itself, see the logo and link below.