Beef Wellington

Not only is Valentine’s Day on Tuesday, tomorrow is Galentine’s Day and we can’t think of a better recipe to not only impress your beau but you can impress your Gal-Pal’s with this wonderfully delicious and mouthwatering recipe.

This recipe comes from the Hell’s Kitchen Cookbook that we adapted for TYL. One thing about us, besides our love for Gilmore Girls and TV, we LOVE cooking shows (obviously), especially shows that involve Gordon Ramsay (yum). When we were in film school, our dear friend CJ, told us we had to watch Hell’s Kitchen. At that time, we knew of Gordon Ramsay but didn’t know much more than he was British, was a chef, and liked to yell. We weren’t sure if we were going to enjoy watching but once we started, we were hooked.

We not only watched all of the  Hell’s Kitchen that Hulu had to offer, but every Gordon Ramsay show we could stream. We truly LOVE Gordon Ramsay especially his insults, specially when he calls people a donut or a donkey.

But if you watch enough Hell’s Kitchen, you see the same recipes made over and over and one of those recipes happened to be Beef Wellington. We didn’t know much, other than it seemed complicated, made Gordon yell at you if it wasn’t cooked right, and it looked freakin’ delicious. When we realized that Gordon had a steak house in Las Vegas, and they severed Beef Wellington, we booked our hotel and drove to Vegas to have one of the most amazing meals we had had in our adult lives. The years passed, and we kept saying, that we were going to learn, but we never did. And finally last Christmas, we decided Christmas Beef Wellingtons would be the perfect main dish for our holiday celebrations. After testing it three times, we finally figured it out. We think Gordon would have been proud of our determination!

And while this recipe can seem tedious and time intensive it’s totally worth the time and effort because the results are mouthwatering. It’s one of those recipes that once you learn it, you could almost do it without a guide. Its not so much about the measurements, its all in the feeling.

We guarantee if you make this for your significant other, you’ll definitely be getting some lovin’. Maybe find a use for any leftover blackberry sauce? Too dirty? Maybe, but you haven’t tasted this sauce. It’s so good, that just typing/thinking about it makes our mouths water.

Also, if you really want to get into the Valentine’s Day Mood, check out friend CJ’s band, The Summit. They just covered a sexy song from the Fifty Shades of Grey soundtrack that you can definitely listen to while eating our Beef Wellington.

Continue reading

Advertisements

Red, White, and Blue Mess

In a pinch and need a quick, simple dessert for your 4th of July BBQ? Try our take on a tradition Eton Mess and make it all ‘Murican!

Fresh cream and fruit with the crunch of the meringues make this dish a real winner. No need to suffer in a hot kitchen, this dessert is no bake and made for last minute preparation.

Red, White, and Blue Mess

Red, White, and Blue Mess 

Ingredients 

  • 1 1/2 cups heavy cream
  • 2 to 3 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract (or zest)
  • 2 cups meringues (crushed)**
  • 1 cup strawberries (sliced)
  • 1 cup blueberries
  • 1 cup raspberries

**No need to make your own meringues, just buy them from Trader Joe’s (or whatever store you have near you!)

Step 1: 

In a medium bowl, begin to whip your heavy cream. As it starts to thicken add, the sugar and both extracts. If you’re using a stabilizer, add that before you add the sugars and extract.

* If you’re not going to serve right away, place the cream in the fridge until you’re ready to use.

Step 2: 

Right before you’re ready to serve, mix in the berries and crushed meringues. Stir until combined and enjoy.

Red, White, and Blue Mess

Victoria Sponge Cake

Happy Victoria Day! Today we made a Victoria Sponge Cake in honor of Queen Victoria.

Apparently (according to Wikipedia…) Queen Victoria used to love having a slice of sponge cake with her afternoon tea, and so today in honor of Queen Victoria and her afternoon sponge, we made you this classic and tasty dessert.

Victoria Sponge Cake


Victoria Sponge Cake 

Cake: 

  • 1 Tablespoon of Butter or Cooking Spray
  • 1 Cup Butter (Softened)
  • 1 Cup Sugar
  • 4 Large Eggs
  • 1 Tablespoon Vanilla Bean Paste or Extract
  • 1 Cup AP Flour (Sifted)
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • Powder Sugar (Dusting)

Filling: 

  • 1 Cup Heavy Cream
  • 2 Tablespoons Powder Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Lemon Extract
  • 2/3 Cup of Good Quality Strawberry Jam
  • Fresh sliced strawberry

Step 1: 

Preheat your oven to 350°F. If using butter, melt over a low flame and brush the bottom of your two 8 inch round cake pans and line with parchment paper. If using cooking spray, spray the pans and set aside.

Step 2: 

In a large bowl or stand mixer fitted with a whisk attachment, beat together the  butter and the sugar until light a fluffy. Make sure to beat it well to ensure you get a lot of air into the batter.

Victoria Sponge Cake

Victoria Sponge Cake

Step 3: 

Next, beat the eggs in one at a time. It’s really important to beat the eggs in one at a time, and remember to scrape down the sides of the bowl between each egg. You want the batter to stay light and airy.

Victoria Sponge Cake

There is a possibility that the mixture may curdle, that’s okay, Just at 1 Tablespoon of AP flour. Don’t take from your other flour mixture though.

Step 4: 

Mix in the vanilla extract.

Step 5: 

In a small, separate bowl, sift together the flour, baking powder and salt.

Step 6: 

Fold the flour mixture into your wet ingredients. Don’t over mix!

Victoria Sponge Cake

Victoria Sponge Cake

Step 7: 

Equally divide the batter between the two greased cake pans. Spread them out evenly and tap them against the counter to get out all the air bubbles.

Victoria Sponge Cake

Step 8: 

Place the cakes in the oven and bake for 20-25 minutes. Remove from the oven and let cool in their pans for 5 -10 minutes. Remove from their pans and let cool completely for at least an hour.

Assembling the Cake 

Step 1: 

Once the cakes are cooled, place on our serving plate. Spread the jam on both sides of the cake. place about half the strawberries on top of the jam.

Victoria Sponge Cake

Victoria Sponge Cake

Victoria Sponge Cake

Victoria Sponge Cake

Step 2: 

In a medium bowl, beat one cup of heavy cream in on high. When the cream starts to take shape, mix in your powder sugars and both extracts. Beat to desired consistency

Step 3: 

Spread the whipped cream evenly over the strawberry and top with the rest of the strawberries. Sandwich the two cakes together and dust the top with powdered sugar.

Victoria Sponge Cake

Victoria Sponge Cake

Cut and serve.

Victoria Sponge Cake

Rustic Breakfast Scones

Scones: “A single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. The scone is a basic component of the cream tea or Devonshire tea. It differs from a teacake and other sweet buns, which are made with yeast.”

The word scone actually comes from the Danish word ‘schoonbrot’, which means ‘beautiful bread’. Though some would argue that it actually come from Stone of Destiny, which is where the Kings of Scotland were crowned. And finally according to Webster’s Dictionary, scones originated in Scotland in the 1500’s. Whew. That’s a lot of information, so do with it what you will. But either way, Scones are a delicious morsel of tasty goodness.

Our recipe this morning was inspired by The Kitchen, the first time we made them we followed the recipe using apricots. The next day we made two different version, blueberry with a lemon glaze and apple with a maple glaze.

At the bottom of the page you will find the variations we made for the scones. All three scones were delicious and we enjoyed all of them.

Breakfast Apricot Scones


Breakfast Apricot Scones 

What You Need

  • Sheet Pan
  • Parchment Paper
  • Ice Cream Scoop
  • Pam (we prefer the Baking kind)
  • Pastry Cutter or Large Fork

Scone Ingredients 

  • 1 cup dried apricots (roughly chopped, 5 oz or so)
  • 2 cups AP flour (10 oz)
  • 1 tablespoon baking powder
  • 1/4 granulated sugar (2 oz)
  • 1 teaspoon cinnamon **
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter (cold cut into small pieces)
  • 1 large egg
  • 3/4 cup plain yogurt (low fat or regular)
  • 1/4 cup milk (whole or skim)
  • 1 teaspoon vanilla extract**

Glaze

  • 1 cup powdered sugar (6 oz)
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract**

Step 1: 

First thing, preheat your oven and line a sheet pan with parchment paper. We spray the bottom of the pan with pam to prevent the parchment paper from moving.

Step 2: 

In a small bowl, cover the apricots with almost boiling water and allow to sit for 10 minutes to fatten up. Drain, pat them dry and chop them roughly.

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Step 3: 

In a medium bowl, whisk together the flour, baking powder, sugar, cinnamon, and salt.

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Step 4: 

Using a large fork or pastry cutter, “cut” the butter into the flour. Cut the butter and flour mixture until the butter pieces are no larger than a pea.

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Step 5: 

Gently fold the apricot pieces with flour and butter to coat the pieces.

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Step 6: 

In another bowl, mix together the egg, milk, yogurt and vanilla. Pour the wet mixture of the dry mixture. Mix gently until the flour and yogurt mixture are just combined. No visible flour, but don’t over mix!

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Step 7: 

If using an ice cream scoop, spray with pam before using. This helps keep the dough for sticking to the scoop. If you don’t have an ice-cream scoop, that’s okay. Scoop the dough and drop onto the parchment paper. About an inch apart. Gently flatten the tops of the scones.

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Step 8: 

Bake for 20-25 minutes or until the scones are golden on top and firm to the touch. You can also check the bottom of the scones to check if they’re done. Remove from oven and cool completely before adding the glaze.

Breakfast Apricot Scones

Breakfast Apricot Scones

Step 9: 

For the glaze: Mix together the milk, sugar and vanilla until smooth. Drizzle over cooled scones. Wait about 15 minutes and then enjoy!

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

Breakfast Apricot Scones

VARIATIONS

We also made these as Blueberry Lemon and Apple with a Maple Glaze. For both, omit step two. You don’t need to plump the fruit because you will use FRESH fruit.

Lemon Blueberry:

First instead of cinnamon, add 1 tablespoon fresh grated lemon zest. Toss blueberries with flour. In addition to the vanilla (which we decreased to 1/2 teaspoon) add one teaspoon lemon extract. Same applies to the glaze. Add freshly grated lemon zest, a little lemon extract or fresh juice and enjoy.

Breakfast Apricot Scones

Apple with a Maple Glaze

For this scone, you can keep the cinnamon and even pump it up to 2 teaspoons. We used 3/4 of a granny smith apple for the apple pieces. Chopped into small pieces. In addition to the vanilla add maple extract. Same goes with the glaze. These are like mini apple fritters.

Breakfast Apricot Scones


Bacon Wrapped Goodness (Devils on Horseback)

Do you love Bacon? Silly question, everyone loves BACON. Okay, maybe not everyone… but in this house, WE LOVE BACON.

359We love Bacon on (or in) just about anything. Pancakes, French Toast, Cupcakes, Cheesecake (yeah, that happened and it was AMAZING) Salad, Jam, Bread, Biscuits…we could go on but you guys get the idea. BACON IS AWESOME.

the-most-interesting-man-in-the-world-meme-generator-i-don-t-always-eat-bacon-but-when-i-do-i-put-extra-bacon-on-my-bacon-1238c9For this recipe we are making Bacon Wrapped Dates! Also known as Devils on Horsebacks which date back all the way to Victorian England. This dish is normally served with Christmas dinner, but who said it could only be served at Christmas?

Again, you can’t go wrong here. Sweet? Good. Savory? Good. Dried Fruit? Good. Bacon? GOOD. Put it all together and you have a winning dish.

Now, don’t be scared but the main ingredient (besides, BACON) is dried prunes or dates. To some, that might seem unappealing, but trust us, it’s really good. It’s the perfect balance of sweet and savory.


What You Need

  • 1 baking sheet
  • Bacon (Thick Cut)
  • Dates/Prunes/Apricot (Really, it’s up to you and what you like, but prunes are the traditional choice*) We love Medjool dates.
  • Toothpicks

Step 1: 

Preheat the oven to 400°.

Step 2: 

If you’re using dates or prunes you must remove the pit first. Make a small incision and pop the pit out. Super easy.

Devils on Horseback

Step 3: 

Next take your Bacon and cut the pieces in halves. Easy!

Step 4: 

Take the Bacon piece and roll over your prune/date/apricot. Secure with a toothpick. Continue until you’ve finish, you may need two baking sheets depending on how many you make.

Devils on Horseback

Devils on Horseback

Devils on Horseback

Look at how cute our little kitchen helper is, she really loves BACON.

Step 5: 

Pop those suckers in the oven for about 20 minutes, but keep on eye on them. It all depends on how thick your bacon is, and how big the dried fruit is. For ours, it took about 20 minutes for the bacon to crisp up. Just keep an eye on them, until they’re crisped to your likeness.

Devils on Horseback

Step 6:

Once cooked, remove from oven and carefully remove the bacon wrapped goodness to a paper towel. Plate and eat them. You can take the toothpicks out if you want or use them as a means of eating it.

Devils on Horseback

*The first time we had these it was a mixture of prunes and apricots and you didn’t know which you were going to get. It’s a fun little surprise if using as an appetizer. If you got a prune it was a devil and if you got an apricot it was an angel.