Tag Archives: Fourth of July

Very Berry Shortcake

Yield:
10-12 servings

Berry season is a very happy time of year for me and my family. Both my daughter and I adore fresh berries and for the second year in a row our family enjoyed picking strawberries from a local New Jersey farm together. Of course my daughter does far more eating than picking, but that’s all part of the fun.

While we mostly enjoy eating the strawberries with breakfast, in smoothies or as a snack, I was hankering for a special berry dessert this year.

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I grew up eating traditional strawberry shortcakes, made often with Bisquick mix and lots of freshly whipped cream.

But my own preference is for moist, spongy CAKE. So my version of berry shortcake includes a triple layer of simple white cake, made from my dear friend Brittany Wayne’s recipe. Layered with macerated strawberries and simple whipped cream and the result is a taste of summer indulgence at its finest. Who cares if it isn’t quite traditional; to me it’s even better.

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Very Berry Shortcake

Ingredients

one batch of white cake, baked into three round pans

one pint heavy cream

2 tsp vanilla

1 1/2 cups powdered sugar

2 cups sliced strawberries

2 Tbsp sugar

mixed berries for topping

fresh mint (optional)

Directions

Preheat oven to 375 degrees. Grease and flour three 9 inch round pans.

Divide cake batter evenly among the three pans. Bake for 12-14 minutes, or until toothpick inserted in the middle comes out clean.

Allow cakes to cool completely.

Combine 2 cups sliced strawberries with 2 Tbsp sugar. Allow to sit for 20-30 minutes.

Using a hand mixer, whip heavy cream until frothy. Add powdered sugar and vanilla and continue to whip until stiff peaks form.

Layer whipped cream and strawberries on top of each layer of cake. Finish the final layer with a generous layer of whipped cream and top with mixed berries of your choice. Garnish with fresh mint if desired.

Posted on July 2, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Grilled Korean Ribs

Every Sunday over the summer months was BBQ night for my family and my cousins, aunts, uncles, and grandparents would all get together for a big, family feast.  One of my favorite dishes at these gatherings was Miami Ribs marinated in my mom’s “secret sauce.” When I moved to the U.S. from Canada, I kept asking the local butcher for Miami Ribs and each time I was met with a look of confusion and told that they did not have them.

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I clearly needed my mom’s touch, because a few weeks ago she walked into the butcher and explained exactly what I was looking for to which the butcher responded “Oh, of course, thinly sliced Korean ribs.” Once I knew I could get the ribs, I needed to know more about the sauce. To my surprise this incredible sauce that I loved all these years comes from a bottle and is only available in Canada where I grew up. Tragedy.

But instead of merely accepting this fate, I began experimenting how to develop the perfect marinade. And this past weekend when I hosted my own Sunday night BBQ, guests raved about the ribs and were dying to know more about “Miami Ribs” and the special sauce I was able to recreate.

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These ribs are easy for a BBQ night and pair well with any grilled side, including grilled pineapple and asparagus.

Grilled Korean Ribs

Ingredients

10 Korean thinly sliced ribs

1 ¾ cup ketchup

5 Tbsp soy sauce

3 Tbsp brown sugar

1 Tbsp Franks Hot Sauce (or hot sauce of your choosing)

1 tsp water

2 Tbsp Garlic Powder

1 tsp Onion Powder

A pinch of ground pepper

Directions

Whisk together ketchup, soy sauce, brown sugar, hot sauce, water, garlic powder, onion powder and pepper.

Pour marinade over ribs and place in fridge for at least 2 hours or preferably overnight.

Preheat outdoor grill on medium heat. Place marinated ribs on medium heat for 3-4 minutes on each side. Serve with grilled vegetables or pineapple.

Posted on June 30, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Strawberry Lemonade Greek Yogurt Pops

Yield:
8-10 popsicles

After living in New York City for nearly nine years I rarely sigh and complain with the refrain “only in New York.” Most of the time the hustle and bustle of NYC is music to my ears. And many days I walk down the street in awe of this city, it’s rhythm, energy and totally unique personality. But last summer, I had one of those “only in New York” experiences.

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I was walking to pick up my little one from daycare when two adorable siblings caught my attention with their home-made lemonade stand. These kids were excellent salespeople, and since I cannot resist homemade lemonade, I opted for a cup (for more than a dollar, hello New York!) and asked the kids what they were doing with the money. In my day, we either donated the money to charity, or bought a fun, new beach toy. Not these kids. They were on the fast track to Harvard. Filled with pride, the precocious 10 year old told me she is planning to donate her portion to pediatric cancer research (amen, sister) and her younger brother (all of six or seven years old) was saving up for his college education. Good for them. A combined age of 17 and these kids were doing it right. They had created a complete brand for their lemonade sale, were strategically placed, and not afraid to tout their business and fundraising plan. Well played, kids, well played. Alas, only in New York is lemonade more than a dollar, and a literal investment in a child’s future.

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These popsicles are a hybrid of my childhood memories, and also my NYC surroundings. They are sweet, tart, refreshing and just a touch more sophisticated than your average popsicle.

If you have leftovers (which I did) try filling the ice cube tray and popping it in the freezer. This way, you have tiny little treats whenever you want – they’re the perfect size for toddlers, and a delicious addition to your morning cup of orange juice.

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Strawberry Lemonade Greek Yogurt Pops

Ingredients

For the strawberry sauce:

1 bag frozen strawberries, thawed completely

¼ cup sugar

¼ tsp vanilla bean paste or extract

 

For the lemon sauce:

Zest of 2 lemons

½ cup lemon juice (2 large lemons or 4 small lemons)

2 Tbsp sugar

 

For the Greek yogurt mixture:

2 cups of 2% (or higher) plain Greek yogurt

¼ cup sugar

Special equipment: popsicle molds

Directions

To make the strawberry sauce:

Pour a bag of thawed strawberries into a soup pot. Add the sugar and cook on high for approximately 5 minutes until the mixture is bubbling. Reduce the heat to medium-low and cook for another 10-15 minutes until the mixture has thickened and reduced. Stir occasionally and mash up the berries. Let cool.

To make the lemon sauce:

Wash the lemons. Zest two of the lemons and set the zest aside. Next, juice 2-4 lemons, to yield ½ cup of lemon juice. Pour the lemon juice in a sauce pan, add the sugar, and bring to a boil. Let the juice continue to heat on low for another minute. Set aside.

To make the Greek yogurt base:

Pour 2 cups of yogurt into a bowl. Stir in ¼ cup sugar. Add the lemon juice and stir thoroughly. Next, fold in the lemon zest until completely mixed.

To assemble the popsicles put approximately 1 Tbsp of strawberry sauce at the bottom of the popsicle mold. Top with 2-3 Tbsp yogurt. Continue layering until you fill the popsicle mold.

Fill all the molds until you finish the yogurt and strawberry sauce. Freeze overnight. To enjoy, run the popsicle mold under hot water for 10 seconds and gently pull the popsicle handle until it releases from the mold. 

Posted on June 24, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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