Tortilla Dessert
4 6” tortillas 2 eggs 1/8 cup milk 1/2 cup brown sugar 1 tsp cinnamon Filling ingredients: 1/4 cup unsalted butter - softened 1/4 cup cream cheese - softened 1/4 cup vanilla pudding - I usually use one premade snack cup from store. 1 3/4 cup icing sugar Strawberries and bananas for garnish You will need 2 low bowls or deep plates. On one low bowl/plate soak tortillas in egg and milk mixture. Then on another plate mix brown sugar and cinnamon and transfer soaked tortillas to sugar and cinnamon and pat each side of tortilla on sugar/cinnamon mix and then fry each tortilla on each side in frying pan until slightly crispy. Transfer to plates or cookie sheet. Strawberry jam - once tortillas are fried spread jam down the centre. Filling: In a medium mixing bowl add cream cheese, butter, vanilla pudding and icing sugar and with a hand mixer mix these 4 ingredients until smooth. Then add filling down centre. Roll each tortilla (like a crape) and then garnish with strawberries, bananas (any of your favourite berries will due) You can also add chocolate or caramel sauce for extra garnish/flavour. - it will make your dish extra pretty too:)
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Goat Cheese Pork Tenderloin and Fingerling Potatoes
1 pork tenderloin roast 1 4 oz. pg goats cheese 2 tbsp chopped rosemary - plus more for potatoes 2 tbsp. chopped thyme - plus more for 2 cloves garlic finely chopped 1 can beer (both non-alcholic or with alcoholic are fine) use 1/2 cup white wine and 1/2 cup apple as sub. 1/2 cup balsamic vinegar Fingerling potato ingredients: 12 -14 fingerling potatoes 1 tbsp of butter and 1 tbsp coconut oil Fresh finely chopped rosemary, and thyme Sea salt Pepper Garlic powder and Cayenne pepper Slice 1 pork tenderloin (on an angle to get larger slices) 1 inch thick approximately. Place slices in a large freezer bag being sure to take air out. Use a meet tenderizer to pound/tenderize each slice and to help flatten each piece. Just in case there are holes in back take all pieces of pork out and place into a new freezer bag. Add 2/3 of 4 oz package of goats cheese and chopped fresh thyme and rosemary to freezer bag. Seal the bag and with your has mush and rub goats cheese/herbs into pork. Add 1 can of beer (or 1 cup white wine apple juice sub.) and 1/2 cup balsamic vinagar to bag and then mush liquid around to cover all or as much as the the pork as possible. Then store in fridge for 1 hour. While your pork tenderloin merinading and is close to being ready to cook. Wash and slice 8 -10 fingerling potatoes and then on a greased cookie sheet add the potatoes then 1 tbsp of butter and 1 tbsp coconut oil as well as a somewhat generous sprinkle of fresh finely chopped rosemary, thyme, sea salt, pepper, garlic powder and cayenne pepper. If you don’t like it too spicy then use paprika instead of cayenne pepper. Bake in oven at 400 degrees for 30 minutes then flip each fingerling over and then when you put pork in oven cook for 30 more mins at 350 degrees. So potatoes will be in altogether for 60 mins. Heat bbq to 350 -400 degrees. Spray grill with cooking spray and place pork medallions on grill. Grill each side for 3-5 mins. Then place on a cookie she and put in oven for 25 - 30 mins on 350 degrees. Sauce to add to pork: In a medium frying pan add 1 table spoon butter, 1 tsp flour and the rest of goats cheese. On medium heat melt everything together and then add 1/4 cup white wine and 1/8 cup water as well as a sprinkle of sea salt. Serve over pork tenderloin. Serve with your favourite vegetable like asparagus or steamed carrots and enjoy! Salmon over cabbage and squash tomato sauce (rice noodles) - serves 2
2 salmon fillets 1/2 cup chopped onions 1 tbsp coconut oil 3 cups chopped cabbage 2 cans tomato paste 1 tbsp dried basil 1 tsp. onion powder 1 table. garlic powder 1/2 tsp. pepper sprinkle sea salt 2 bay leaves 1/4 cup chopped fresh cilantro 1 1/2 cooked butternut squash - chopped lemon juice and paprika - for salmon filets Cabbage/ Squash Mixture: Chop onions and cabbage and add to skillet or frying pan (with melted coconut oil) and cook for 15 mins on medium low string occasionally. Then add pre cooked butternut squash as well as all spices and 2 cans of tomato paste and cilantro and simmer for 60 mins on low with lid on and add 2 bay leaves. Be sure to stir occasionally. 2 salmon fillets: Add a sprinkle of sea salt, onion powder, garlic powder, pepper, lemon juice, paprika
1 small pkg. rice noodles (angel hair or vermicelli) Cook rice noodles according to package directions. To serve - Plate rice noodles, then cover with cabbage/squash mixture and then top with salmon filets. Add a little steamed broccoli, beans, or a salad to the side if needed. Beer infused french onion and mushroom Soup
1 bottle non- alcoholic beer (alcoholic is fine too) 2 cups chopped onion (about 1 .5 inches thick) 2 cups brown mushrooms 2 tbsp butter 1 tbsp coconut oil 1 tbsp garlic powder 1 tsp sea salt 1 tsp black pepper 3 -4 cups beef stock 1 cup water 2 bay leafs In a large pan add butter and coconut oil. Then sautee the onions and mushrooms, add salt, pepper and garlic powder and cook until soft (fully cooked). Then add 1 can of beer (alcoholic is fine too). Cook on low for about 15 mins. Then add beef stock, water and 2 bay leaves. Stir and cook on low heat for a few hours with lid on. Be sure to stir occasionally. Let sit with no heat for 30 mins then add to oven safe bowls and then top with croutons and a slice of provolone cheese. Bake in 350 degree oven for about 10 mins until cheese is melted. Use broiler if you want that nice browned cheese look for a couple minutes (keeping an eye on them). Take out of oven and let sit for 5 mins. For bread topping you can simply use store bought croutons or if you have bread thats getting stale you can cut it up into 1 inch cubs and bake in oven on a greased cookie sheet. Sprinkle with sea salt, garlic powder and pepper to add flavour. For cheese I used a slice of provolone but you can use cheddar mozzarella too. Sweet Potato and Brie Perogies
Dough: 3 cups all purpose flour 2 eggs 1/2 tsp baking powder 1/4 cup vegetable oil 1/2 teaspoon salt 1/2 cup greek yogurt 1/2 cup warm water Filling: Approx 1 1/2 cups chopped Sweet Potatoes 1 1/2 tbsp brown sugar 2 tbsp butter 2 tbsp honey or maple syrup 1/8 cup milk 1/2 tsp sea salt 1 tsp garlic powder Approx 3/4 cup chopped brie cheese Boil Sweet potatoes is a pot of water until soft and great apart with fork. Remove/ strain all of the water add all other filling ingredients (including brie cheese) to the cooked sweet potatoes. Mash everything together and until smooth. And set aside. To make the dough - On a clean counter space pour flour onto counter and then create a well/hole with flour. Add both eggs, veg. oil, salt, baking powder, and greek yogurt to well and then begin combining all ingredients with your hands. Then add warm water 1/2 of the amount at a time an keep rolling with hands until you get a smooth (not sticky) texture. Add more flour or water if needed. Adding flour will help the dough to not stick to counter or rolling pin. Separate dough in half and start rolling half of the dough until about 1/8 inch thickness. Using a circular cookie cutter (approx. 2.5 inches in diameter) cut as many circles as you can with rolled out dough. Add potato filling to one side of circles and then fold over to create a pillow and press the edges firmly to be sure they wont open. In a large pot of water. Boil each perogie for approx 3-5 mins and then remove from water. In a large skillet melt butter and coconut oil (onions if you desire) and then fry each perogie until lightly brown on each side. Serve with sour cream ( I use greek yogurt) and enjoy! - Make approx. 16 perigees Gorgeous winter greens were used to help bring this together! Simply Beautiful! Photos taken by Amanda Verhoeve! I will post more photos soon! Also to all the others that took part in this... we all worked really well on this! Photography and Co-Planner | @amandaverhoevephoto
Planner | @bonafide_events Venue | @cellar1852 Florals | @sugarbloomfloral Desserts | @mylittlebakerytavistock Makeup | @kyoungmakeup Hair | @teasedbridal Stationery | @flourishandquillpaperco Live painting | @emilypaintsevents Videographer | Michael Fisher Films Table Top Decor | @weventsanddecor and @devineweddingdesign Wedding Dress | @whiteromancebridal Suit | @mooresclothing Models | @keyiam and @tmborys #weddingflowersstyledshoot #weddingvendorslondonontario#weddingvendorswoodstockontario #weddingvendorstillsonburgontario#winterminimalistwedding #winterweddingflowers #winterbridalbouquet#wintergreeneryweddings #weddingskitchenerwaterloo#photoshootforweddings #amandaverhoevephotography I cannot get over how amazing these photos are! I have worked with some pretty talented photographers over the years! Have a look at this wedding that we designed the flowers for this past September 20th, 2019 for Ashley and Luke! If your looking for a beautiful venue to host your special day then St. Marys Golf Course is a gorgeous spot for you!
Photo Credit: Erin Leydon Photography Just a little time to show off some our flowers from our last wedding:)
Have you "liked" our Facebook floral page? Sugar Bloom Floral Getting over that hurdle of "your first appointment" is hard! Believe me, I have been there and all of my clients have described how they pushed getting sugared off for years because they were too nervous! Now, they are kicking themselves that they did not try it sooner! Just like most things they say "its really not that bad!"
With that being said... "you are not alone!" We are all nervous our first time! I totally get it and thats why I do whatever I can to make you feel as comfortable as possible. Have you been wanting to try getting a full brazilian sugaring but are hesitant to just go and do it? Well why not start off with a bikini line sugaring and work your way in each appointment? With the summer coming soon you will realize how much you love not having razor burn and fast regrowth. Getting sugared will last weeks and grows back in a lot thinner! If you have any questions about sugaring please feel free to contact me! -Karen Langlois |
Karen LangloisTalented Floral Designer and Sugaring for Sugar Bloom Archives
January 2024
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