Day 258 – Strawberry Lavender Shortcake

The kids and I decided to throw a Teddy Bear Picnic tea party. We invited some family friends and make this cake for the event. While fetching my Summer Berry from the spice drawer, I saw Epicure’s Lavender and thought it might work well with the cream for the cake. It added a very nice flavour, and brought back memories for my friend of her old times sipping English Breakfast Lavender tea in Vancouver. Cake was followed by watermelon and a teddy bear hide and seek, and as we used to say in the weekly newspaper biz, “a good time was had by all.” To good eating, Christine

White Cake:

1 cup buttermilk

2 tsp vinegar

2 tsp baking soda

3 eggs

1 tsp Epicure’s Vanilla Extract

3 cups sifted flour

3/4 cup sugar

1 tbsp Epicure’s Baking Powder

3/4 tsp Epicure’s Sea Salt

1/4 cup olive oil

1 cup boiling water (or substitute decaffeinated green tea)

Combine buttermilk, vinegar and soda and let sit for a minute or two. In a small bowl, combine eggs, 1/4 cup of the milk mix and vanilla extract. In a large bowl, combine the flour, sugar, baking powder and sea salt. Add olive oil and remaining 3/4 cup of buttermilk. Mix on low speed until dry ingredients are moistened. Beat another two minutes.

Add egg mixture in three divisions. Add water and beat at high speed until well combined.

Grease two 8″ round layer cake pans and bake at 350F for about 20 minutes, or until toothpick test is clean.

Whipped cream filling:

1 cup whipping cream

2 Tbsp Epicure’s Summer Berry

1/4 to 1/2 tsp Epicure’s Lavender, to taste

1 lb. strawberries, sliced

Pour whipping cream in a bowl and add Summer Berry. Let rest for about 10 minutes for Summer Berry to bloom. Add lavender and whip with hand mixer until thick.

Assembly:

Use a sharp serrated knife to slice the cake layers horizontally so you have three layers to work with. Place one layer on serving plate and spread cream mixture to cover. Add a layer of strawberries. Then layer again with cake and repeat cream and strawberry layers until you run out of ingredients. Top with cream, more strawberries and sprinkle a bit more lavender to decorate on top.

Day 244 – Strawberry Banana Smoothie

Our blender is on its last legs. Although it can still do the job, the base makes a horribly loud noise, like a jet fighter flying over the house.

So loud that our youngest daughter heads running down the hallway with her little  hands over her ears until its finished blending.

In spite of this, the kids love a morning shake or smoothie. If there is any leftover, we freeze them and make popsicles with Epicure’s ice pop mold. Today we used a handful of frozen strawberries, a frozen banana, about two cups of almond milk, 1 Tbsp of Epicure’s Summer Berry Fruit Dip Mix, a few drops of Epicure’s Vanilla Extract and a scoop of protein powder. Whizz on loud liquify, until smooth.

To good eating, Christine

Day 223 – Chicken Scallopini in Summer Berry Sauce

So I’m cooking up some chicken scallopini (which my entire family loves and devours) and I’m cutting up some wonderful organic strawberries to eat before the meal, and I’m thinking to myself:

“Hmmm, glazed sauce…….with…….strawberries?! Can it be done? Will it taste good? Will it taste weird?”

Yes. Yes. Yes. No.

Unusual ingredients combine to make a delightful sauce adding a touch of sophistication to dinner. (wow, did I actually type that:) Well, the sauce is certainly different from dishes I’m used to making and was a nice switch. This would make an elegant entree for Mother’s Day or a similar function. Enjoy!

To good eating, Christine

3 boneless skinless chicken breasts, thinly sliced or scalloped

Epicure’s Sea Salt and Black Pepper, to taste

Pan fry the chicken in some oil for about five minutes or until cooked through. Remove from pan and make this glaze in the pan with the drippings:

1/3 cup water

1 Tbsp + 1 tsp Epicure’s Summer Berry Fruit Dip Mix

2 Tbsp Epicure’s Balsamic Vinegar

1 cup strawberries, sliced.

Heat on medium heat until glaze is thickened and strawberries are soft. Spoon over chicken breasts and serve.