1 small stale baguette, torn into small pieces (about 3–4 cups)
½ cup smooth or crunchy peanut butter
½ cup fresh strawberry jam
Directions
Add all ingredients (from the ‘Ingredients for Strawberry Jam’ section) to a small saucepan, bring to a boil and mash until it thickens into jam. Let cool and set aside.
Preheat the oven to 350°F and butter an 8 × 8-inch ovenproof baking dish.
In a medium bowl, whisk together the eggs with the sugar, melted butter and vanilla until smooth. Whisk in the milk.
Place the prepared bread in the baking dish and pour the custard mixture over top. Press the bread down with a spoon or spatula until it is nice and moist.
Using a soup spoon, drop dollops of peanut butter and jam equally overtop the bread pudding.
Place on the middle rack in the preheated oven and bake for 50 minutes to 1 hour, until browned and bubbling. Let cool for 20 minutes before serving.
Strawberry, Chocolate and Pistachio Semifreddos
Portion Size
Serves 6
Ingredients for Boozy Strawberry Sauce
1/2 cup strawberry jam
¼ cup Grand Marnier or Triple Sec
6 ½-cup ramekins or moulds, lined with plastic wrap
Other Ingredients
1 egg white
1 cup heavy cream
2 tbsp icing sugar
About 1 cup graham crackers, pulsed to have chunks and some crumbs
6 strawberries, hulled and finely chopped
½ cup finely chopped pistachios
Directions
Put the egg white in a bowl and whisk to soft peaks. In a separate large bowl (of a stand mixer preferably), whisk the cream until soft peaks form, then fold in the egg white. After that, using a spatula fold in the icing sugar. Then do the same with the graham crumbs and strawberries.
Line the bottom of each lined ramekin with chopped pistachios, then fill to the top with cream mixture, tamping each down to make sure they’re full. Cover with plastic wrap and freeze overnight.
When ready to serve, make the sauce by adding strawberry jam and Grand Marnier to a small saucepan, and whisking together until it comes to a boil. Pour into a serving vessel and let cool.
Unmold semifreddos onto dessert plates and let sit for 10 minutes to slightly soften. Serve with strawberry sauce and allow everyone to spoon some over their dessert.
Strawberry-Lemon Shortcake
Portion Size
Serves 8
Ingredients for the Lemon Curd
4 egg yolks
1 egg
1 cup sugar
½ cup fresh lemon juice (about 3 lemons)
½ cup unsalted butter at room temperature
Ingredients for the Cake
2 cups flour
4 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1 tsp pure vanilla extract
1/2 cup cold unsalted butter
1 cup milk
1 tbsp demerara sugar, for topping (optional)
Ingredients for the Whipped Cream
1 cup heavy whipping cream
1 tsp pure vanilla extract
1 tbsp icing sugar
Ingredients to Garnish
1 pint fresh strawberries, hulled and thinly sliced
2 tbsp sugar
Directions
Using the ingredients from the ‘Ingredients for the Lemon Curd’ section - In a medium saucepan over medium-low heat, whisk together egg yolks, whole egg, sugar and lemon juice for 10 minutes or until mixture thickens. You’ll know when it happens. (If you don’t, it should coat the back of your spoon.) Remove from heat and stir in butter a little at a time. Once incorporated let it cool to room temperature, stirring every so often, then cover.
Preheat the oven to 350°F and line an 8-inch round pan with parchment paper on the bottom and generously grease the sides with cooking spray or butter. Set aside.
In a large mixing bowl combine the flour, baking powder, sugar, and salt. Mix to combine.
Cut the cold butter into small pieces and use a knife or your fingers to cut the butter into the dry ingredients until the mixture starts to clump together. Make a well in the center and add the milk and vanilla. Mix until just combined. Transfer the thick batter to your prepared pan and spread into an even layer. Sprinkle the top with demerara sugar if using.
Bake for 35 minutes or until a knife inserted into the middle comes out mostly clean. Let cool for 15 minutes before running a butter knife along the edge of the cake and turning it out of the pan. Allow to cool completely before topping.
Place the sliced strawberries in a medium sized bowl with the sugar and stir to combine so they macerate. Set aside.
Beat the heavy cream in a stand mixer with the whisk attachment until soft peaks form. Add the vanilla extract and sugar and whip until stiff peaks form.
When ready to serve, spoon half the lemon curd over the cooled cake, then spoon the whipped cream over and artfully top with the macerated strawberries. Serve with remaining lemon curd on the side.
