The things I made while I was MIA part 2
I'm back! I told you there's going to be a part 2. I may disappear for a while but trust me- I could be cooking/baking up a storm while I was away and will be back to share my creations. And just like so, here's the random rundown of what I made while I was MIA-part 2:
Black Seafood Mix Paella- the seafood mix happens when finding/gathering the whole fresh seafood ensemble via one-stop shopping is difficult so Costco Seafood Mix is the answer. Not the freshest but I do make up for it by using good "the rest of the ingredients." The result is nothing short of scrumptious.. Hmmm ... love at first Burrata bite! Now I always have the cheese in our fridge; a treat even with just olive oil, a dash of salt and freshly cracked black pepper. My dream is to make my own --- because dreams are free so I might as well dream big!
Pineapple Upside Down Chiffon Cake - I was curious how it will turn out as I'm used to making the cake using a mixture of apf and cornmeal. Such a tedious undertaking because I used fresh pineapple which I had to pare and slice into rings. I am positive I bought a pineapple corer but it was nowhere to be found just when I needed it. I ran out of pineapple flavoring so I pureed some but the flavor needs some enhancement from my favorite pineapple extract.
FRUIT COCKTAIL TRIFLE - It was supposed to be Vanilla Chiffon Cake with Whipped Cream and Fruit Filling but I made a booboo. I don't know what came over me but I forgot to transfer the cake to a platter before spreading the filling. It just hit me when it was done and I realized the cake is still on top of the cooling rack. It was too tall and huge to slide into a plate but I still tried and it was like the parting of the sea. I almost cried but looking at my trifle dish told me I can still save it. I had to make vanilla custard to layer the cubed cake; topped it with more Mandarin orange segments and cherries. Ain't that beautiful? And to top it off- it was such a big hit in our potluck for my boss's birthday.
EASY VANILLA CUSTARD
4 cups whole milk
3/4 cup granulated sugar
4 level tbsp cornstarch
a pinch of salt
4 extra large egg yolks
1 tbsp Madagascar extract
3 tbsp unsalted butter
In a medium saucepan over medium-high heat, whisk together the milk, sugar, cornstarch and a pinch of salt until it comes to a gentle boil.
In a medium bowl, whisk the egg yolks then slowly whisk in half of the hot mixture a tablespoon at a time to prevent curdling. Pour the custard back into the pan and cook stirring continuously until it thickens. It should be ready when it coats the back of a wooden spoon. Remove from stove and stir in vanilla and butter.Transfer to a bowl cool then cover with Saran wrap and refrigerate for an hour.
I'd be lying if I tell you this is going to be the last. Here's hoping for a cool friendly weekend contrary to the Africa-hot forecast I heard on the radio. I got delicious plans and I hope nothing derails them.