Oct 7, 2019 | Intermediate, Recipes, Sweet Endings, Terri's Favorite
Okay, so for me, you just can’t beat the original recipes from my heroine, Julia Child’s. I use the original recipe but I do add 1 Tbsp of sugar, I just like it better this way, so this is how it goes! If making a savory quiche, I still add the sugar…it’s just better. However, omit if you like!
From the Kitchen of Terri Bergman
(Julia Child’s Inspired) Pie Crust
MAKES: 2 single pie crusts
SERVES: 8
LEVEL: Intermediate—you got this!
INGREDIENTS
Base:
1 1/3 Flour
1 ¼ stick butter (I use salted)
2 Tbsp shortening (Crisco)
1 tsp. Salt
1 Tbsp Sugar
1/3 C very cold water
DIRECTIONS
Pulse in food processor just until it crumbles. Pulse until it forms a ball – stop as soon as this happens. You can roll immediately, or make 2 round disks and wrap well and refrigerate for later. If refrigerated, take out of cooler and let rest 30 minutes to bring up to workable/rollable condition.
Makes 2 single or 1 double crust for pies. Or large sheet of pastry dough for use in wrapping apples (as shown) or pastry of your choice! Enjoy!
Sep 18, 2019 | Blog, Main Event, Presto (easy), Recipes, Terri's Favorite, The Amazing Heat, The Amazing Herbes
So I love creamy, indulgent Carbonara. It simply takes 10-15 minutes and it is always a meal that screams “Hey, reward yourself” That’s exactly what I did for family today. Simple ingredients and big on delicious – here goes!
From the Kitchen of Terri Bergman
Carbonara Presto with Amazing Herbes
SERVES: 8
LEVEL: Presto
FOR THE BASE
1 lb. of your favorite Angel Hair Pasta (the skinnier the better)
FOR THE FILLING
1 medium onion very finely chopped
½ Pound finely chopped ham or bacon
1 Tbsp of Olive Oil
1 tsp finely minced garlic
1 Tbsp Amazing Herbes
1 cup green peas
FOR THE SAUCE
2 eggs
2 egg yolks
1 cup half/half cream
1 tsp Amazing Heat
1 cup grated Parmesan cheese
1 cup reserved Pasta Water
2 Tbsp of butter
½ tsp black pepper
FOR THE GARNISH (optional)
Shredded basil leaves
Chopped parsley
Grated parmesan
DIRECTIONS
Cook pasta in large pot of boiling water with 1 Tbsp salt until al-dente. Reserved 1 cup pasta water and strain pasta (keep warm/set aside)
In large skillet or open Dutch oven kettle, sautéed minced onion, ham/bacon (Olive Oil if using ham), minced garlic, Amazing Herbes cook until soft and fragrant, add peas to heat well.
Meanwhile for sauce, add egg yolks, eggs, cream, Amazing Heat seasoning, cheese – beat together until very smooth. You will take large skillet with ham ect. off the burner, add strained pasta– again, off heat add the egg/cream mixture and toss until glossy, creamy sauce forms – use the reserved Pasta Water/butter until a consistency that is perfect for you! Creamy smooth! Serve generous serving in a pasta bowl and finish with a little grated Parmesan, garnish with basil and parsley.
ENJOY!
Sep 12, 2019 | Blog, Intermediate, Pummull Spice, Recipes, Sweet Endings, Terri's Favorite
So late summer peaches always ring the bell for me, there is a little whisper that says “enjoy these, play with these….pssst, pumpkins are next”. So in the mind set of “seizing the day”, what is better than Peaches n’ Cream. This cake takes the Peaches n’ Cream and floats it on a cloud of total deliciousness. It takes a few steps, a little patience, but doesn’t everything that is wonderful! May you float on this cloud of deliciousness and enjoy sharing with those special in your life!
From the Kitchen of Terri Bergman
Peach Cream Cloud Cake
SERVES: 12-16
LEVEL: Intermediate and some! YOU GOT THIS!
INGREDIENTS
PEACH PUREE:
6-8 Peaches
½ lemon juiced
¼ cup sugar
½ to 1 tsp of Pummull Spice
PEACH CAKE (Presto Style!):
Purchase 2 boxes Lemon Supreme Cake Mixes
6 eggs
½ C melted Butter
3 cups Puréed Peaches (from above)
1 Large Jar peach or apricot preserves
FOR THE FILLING/CAKE SEAL GANACHE
BUTTERCREAM-CHEESE FROSTING (Ganache Style):
½ C butter softened
1 8oz block Cream Cheese
4 C. Confectioners Sugar
1/8 tsp salt
1 tsp vanilla
Dash of lemon juice
Optional 1 Tbsp of Cream or milk
WHIPPED CREAM/CHEESE CLOUD FROSTING:
1 8oz pkg Cream Cheese
1 Cup Heavy Whipping Cream
1 to 1.5 Cup Confectioners Sugar
1 tsp Corn Starch
1 tsp vanilla
Get the Party Started!
DIRECTIONS
Create PEACH PURÉE by peeling and slicing ripe peaches, place in bowl and squeeze ½ fresh lemon juice over slices and sprinkle with sugar and Pummull Spice Seasoning.
Process in blender to make a peach purée should yield 3 cups.
Make Lemon Supreme cake mixes but add 6 eggs, ½ melted butter and 3 cups of peach purée. Bake cakes in approx 9” greased pans with wax paper on the bottom of each pan (circle cut). (This helps to keep cakes from cracking when they cool) Cool cakes. (Makes 4 cake rounds)
Use 3 of the cooled cakes, spread warmed peach or apricot preserves on the tops and let cool again. (Reserve the remaining cake round for another day….freeze it!)
Make Buttercream-cheese frosting ganache by beating the butter and cream cheese until light, add confectioners sugar, vanilla and lemon squeeze. If needed add up to 1 Tbsp Cream
Frost/seal, each of the cake round tops with Frosting and then stack to form the 3 layer cake.
When stacked and straight frost/seal the sides til the entire cakes are lightly frosted but sealed.
At this time refrigerate the cake.
Whipped CreamCheese Fluff Frosting; whip cream cheese until light and fluffy, set aside.
Whip heavy cream until stiff peaks and add vanilla, confectioners sugar and 1 tsp corn starch. When all combined reincorporate the whipped cream cheese into mixture give a 30 second whip to incorporate – and Viola! At this point frost the entire cake top and side. Use any additional frosting to create clouds to accent the top of the cake. This needs to go into a refrigerator and taken out just before serving. I like to take a fresh peach and slice to garnish top when ready to serve! If you make ahead and need to hold more than a day or so, freeze entire cake. It freezes covered with wax paper wonderfully! Enjoy – this is the delicious bomb.
