Saturday, May 9, 2009

getting ready...

we've been cooking and cleaning all day to get ready for our mother's day brunch tomorrow.

here's the menu:

-peach bellini's
-bloody mary's
-cranberry orange scones (recipe below)
-plain scones (recipe below)
-lox and bagels
-mushroom and leek quiche
-ham and asparagus quiche
-waffles with a berry compote
-tiramisu trifle (recipe below)

i plan on using lots of vintage to decorate and serve (these snack trays are available here).

this scone recipe is amazing. i made them one day with week for work and everyone raved. i have to admit that the only reason i have plain and orange cranberry scones is that the first batch i made last night i forgot the orange and cranberry... i amaze myself sometimes, not in a good way.

orange cranberry scones (recipe available at here.)

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 dried cranberries
1/2 cup sour cream
1 large egg
zest of 1/2 orange

adjust oven rack to lower-middle position and preheat oven to 400 degrees.

in a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in dried cranberries.

in a small bowl, whisk sour cream and egg until smooth, add orange zest.

using a fork, stir sour cream mixture into flour mixture until large dough clumps form. use your hands to press the dough against the bowl into a ball. (the dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. sprinkle with a couple tbsp sugar. use a sharp knife to cut into 12 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. bake until golden, about 15 minutes. cool for 5 minutes and serve warm or at room temperature.

tiramisu trifle (based on recipe from here) i was going to make the cake, but they didn't cooperate and come out of the pans nicely, so i made it into a trifle.

vanilla cake mix (i used trader joe's brand) and ingredients from box
about 1/2 cup espresso

1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

preheat oven to 350 degrees F. grease and flour 2 (9 inch) pans.

prepare the cake mix according to package directions and bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. brew about 1/2 cup espresso and set aside.

filling: in beat the mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur beat until smooth.

frosting: beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. fold 1/2 cup of cream mixture into filling mixture.

assembly: tear apart the cake (or chop) and place 1/2 of it in a trifle bowl. add the layer of filling. add a layer of 1/2 the frosting. add the rest of the cake and then top with the remaining frosting. run a vegetable peeler on the edge of a chocolate bar to top with chocolate curls. refrigerate at least 30 minutes before serving.

and this is what punch was doing all day...

1 comment:

Alyssa said...

looks the yummy and the flowers are beautiful. You are such a good daughter!