Friday, September 22, 2017
Thursday, July 7, 2016
JULY is BLUEBERRY MONTH enjoy our featured recipe
Blueberry Lemon Crepes with Custard Sauce
Recipe courtesy of Melissa d’Arabianc (Food Network)
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
- 2/3 cup blueberry jam/preserves*
- ½ lemon, juiced
- 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
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
1 ¼ cup blueberries (thawed if frozen)
6 tablespoons lemon juice (or water)
1 tablespoon + 2 teaspoons agave or maple syrup
>>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
Here's a nice way to change up your s'mores.
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.
2 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1  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  oz mini fudge grahams [or 3 graham crackers roughly broken]
>>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
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 ~
~ 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 ~
~ 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
LOCATION: The BISTRO GARDEN at Coldwater
12950 Ventura Blvd. Studio City, CA 91604
(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:
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.
Labels: afternoon tea, afternoon tea event, BISTRO GARDEN, drinking tea, event, food, gourmet menu, gourmet tea party, menu, Paper Architect, tea festival, tea lab, tea labs, tea lovers festival, tea party, tea party event