http://mylalifestyle.com/2011/11/thanksgiving-entertaining-6-little.html

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I love it when restaurants go beyond the same flourless chocolate cake, tiramisu or creme brulee and do something different.  Take for instance this fantastic dessert from Vino Wine Room in Encino, CA.  On the menu it’s called Leche Frita or ‘fried milk.’  A traditional Spanish dessert, it uses a sweet custard that is made with milk, corn starch and sugar that is coated with egg and flour before it is fried to give it a crisp shell on the outside.  Vino uses Panko bread crumbs in the flour mixture which gives the dish a lot of great texture.  The berry coulis that dances on the plate with a garnish of mint gives this dish its sweetness.  Eaten together, it is perfection.

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While not everyone has time to make traditional Leche Frita (or has a deep fryer for that matter), the part of this dish that inspired me was the berry coulis.  Whether it’s raspberries, blackberries or blueberries you love, a berry coulis is easy to make and so versatile.  Here are some ways to use this sweet and simple sauce:

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syrup for pancakes

poured over vanilla ice cream

dress a plate before adding a piece of vanilla cake

shortbread cookie dip (Diana’s shortbread cookie recipe)

fruit salad dressing

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Diana Sproveri’s BERRY COULIS RECIPE

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Here is a recipe for a simple and easy berry coulis.  You can use any of the berries mentioned above.  I like mixing them, as blueberries tend to be a little sweeter which balances out the tartness of the raspberries.  You also don’t have to wait until summer when they are in season.  Simply use frozen berries which you can find year round at your local grocery store.

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Ingredients

6 oz frozen blueberries

6 oz frozen raspberries

1/4 cup sugar

1 tablespoon lemon juice

Directions:

• Put frozen fruit in a bowl and cover with plastic wrap.  Allow to thaw overnight.  (Shortcut:  You can also microwave the fruit in short bursts to soften and defrost as long as the fruit doesn’t get warm.)

• After fruit has thawed, mix together in blender along with 1/4 cup sugar and 1 tablespoon lemon juice.  Blend until liquified.

• Run mixture through a strainer into a separate bowl.  Use immediately or store in the refrigerator for up to one week.

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As always, keep it simple, have fun and make cooking and baking a fun activity with family or friends.  You never know who or what will inspire you!

Pastry work is a perfect combination of art and science.  It can be intimidating, especially when we spend our nights watching the masters on shows like Top Chef.  However, it’s not as difficult as you think to create a plated dessert at home.  You don’t need a fancy degree or need to spend hours making complex sauces.  Here is a dish that is easy to create at home using ingredients you can find at your local grocery store.  You can do it exactly as written or have a little creative fun.  Remember, food is art. Do something that inspires you and you will always create something delicious. 

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If you have any questions about the dish mentioned, please feel free to e-mail me at askdiana@dianasproveri.com.

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ROASTED ALMOND SHORTBREAD with GRILLED PEACHES

As we enjoy the last days of summer and welcome fall at the end of the week, here is a final dessert using the last of summer’s fresh fruit paired with a cookie that we see throughout the holiday season.  Whether you use this dish to entertain friends, surprise a guest or a treat for yourself, this plated dessert uses ingredients you can find at your local supermarket.  Degree in pastry definitely not required.

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Diana Sproveri’s ROASTED ALMOND SHORTBREAD COOKIES

Make these cookies ahead of time and store in an airtight container or freeze.  If you freeze the cookies, thaw on the counter with wax or parchment paper covering the cookies.

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Ingredients

1/2 pound (2 sticks) unsalted butter

2/3 cup sugar

1 tsp vanilla

2 1/4 cups flour

1/4 cup roasted almonds (finely chopped)

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• Combine room temperature unsalted butter and sugar in mixer.  Do not beat.  Add in vanilla.  (You don’t want to beat the butter and sugar as it will create pockets of air in your cookies.  Gently combine them on level 1 or 2 speed.  If you don’t have time to let the butter come to room temperature, simply microwave the butter in 5-7 second increments until you can make an indentation with your finger tip.)

• Gently stir in flour until dough comes together.  (If the dough sticks to your bowl, add in a tablespoon of flour at a time until the sides of the bowl do not have any dough left on them.)

• Mix in nuts on low speed or incorporate with hands.

• Form dough into 2-3 discs, cover in plastic wrap and refrigerate for 30 minutes.

• Roll dough with rolling pin until 1/8″ thick.  Cut into desired shapes and put on cookie sheet lined with parchment paper.

• Refrigerated cut outs for at least 30 minutes.

• Bake at 350 degrees for 12 – 14 minutes until the edges become slightly golden.

• Store in air-tight container or freeze until ready to assemble dessert.

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GRILLED PEACHES

Use peaches that are slightly firm as they will hold together better under the high heat of the grill.  You can use an outdoor grill or indoor grill on your stove top.

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Ingredients

2 peaches

Frangelico liquer

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• Cut into halves or quarters.

• Grill 10-12 minutes on each side.

• Drizzle Frangelico on peaches while still hot.

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ASSEMBLE PLATE

Ingredients

Almond Shortbread Cookies

Grilled Peaches with Frangelico

Honey

Nutella

Chopped roasted almonds (optional)

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• Spoon one (1) tablespoon of Nutella onto the plate and smear in one stroke from left to right.

• Place cookies on top of Nutella and dust with powdered sugar.

• Drizzle honey on plate and place grilled peaches on top.  Top with roasted almonds if desired.

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This is a great dish to serve when entertaining guests, but is just as satisfying as a treat for yourself.  Find your balance, enjoy your life and make sweets part of it!