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Smoked Whitefish Salad Vols-au-Vent (and 8 great party ideas)

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by Julie Ruble at Foodie.com

Thanks, Foodie, for sponsoring this post.

When I was in college, I stepped into exactly one frat party for exactly 20 seconds. That’s how long it took me to see that barely any lights were on, everyone was sloppy-drinking, and the music was lame. I decided I wasn’t a party girl, made a u-turn out the door, and headed back to my room to read and eat Easy Mac.

It took me at least another decade before I realized that I do enjoy parties — just not frat parties. For some reason I was slow to find out about all the other kinds of nerdy, artsy, silly, and delicious parties you could have. To save you from this same grave error, here are 8 parties I highly recommend you throw:

Smoked Whitefish Salad Vols-au-Vent
Smoked Whitefish Salad Vols-au-Vent

Taco Stuffed Portobello Mushrooms

Taco Stuffed Portobello Mushrooms
Taco Stuffed Portobello Mushrooms

Smoked Salmon and Whitefish Salad Melts

Smoked Salmon and Whitefish Salad Melts

Crêpes with Roasted Berries and Coconut Whipped Cream

Crêpes with Roasted Berries and Coconut Whipped Cream
Crêpes with Roasted Berries and Coconut Whipped Cream

Crêpes with Roasted Berries and Coconut Whipped Cream



Recipe by: Willow Bird Baking using crêpe recipe adapted from America’s Test Kitchen
Yield: 10 servings of 1 crêpe each

Thin crêpes with clouds of coconut whipped cream and rich roasted berries! Before you begin, take a quick peek at the excellent post on Oh She Glows! about making coconut whipped cream. You want to use a brand of coconut milk that separates into liquid and solids (I used Geisha brand) and chill the cans, mixing bowl, and whisk overnight.

Crêpes Ingredients:
PAM Cooking Spray
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon table salt
1 1/2 cups whole milk
3 eggs
2 tablespoons butter, melted and cooled

Topping Ingredients:
1 pound strawberries, quartered
1 pint blueberries
6 tablespoons sugar, divided
lemon juice
3 cans coconut milk
7 tablespoons powdered sugar
3/4 teaspoon vanilla extract
toasted coconut (optional)*

*To toast coconut, spread shredded coconut on a baking sheet and bake at 350 degrees for 6-8 minutes, tossing frequently.

Directions:
Make crêpe batter: Whisk together flour, sugar, and table salt in a large bowl. In a separate small bowl, lightly whisk together eggs and milk. Whisk half of the egg mixture into the flour mixture. Whisk in the melted butter. Finally, whisk in the rest of the egg mixture. Allow this batter to rest for at least 30 minutes while completing the rest of the recipe.

Roast your berries: Preheat the oven to 400 degrees F. Spray two baking dishes (big enough so the berries can sit in a single layer) with PAM cooking spray. Toss blueberries in one and strawberries in the other. Sprinkle each baking dish with 3 tablespoons sugar and toss the berries to coat. Bake the blueberries for 13-15 minutes and strawberries for around 30 minutes (you’re looking for the berries to be slouchy and releasing syrup but not entirely broken down) before removing them from the oven, spritzing them with lemon juice, gently tossing, and setting aside to cool.

Make coconut whipped cream: While berries are in the oven, turn the cans of coconut milk upside down gently and open them. Pour off coconut liquid and reserve for another use. Place coconut solids into the chilled bowl of a stand mixer. Add powdered sugar and vanilla extract and beat on high until your coconut cream reaches the consistency of whipped cream. Cover this and set it in the fridge.

Make your crêpes!: Heat a 10-inch nonstick skillet over low heat for 10 minutes. Turn the heat up to medium and heat the pan for 1 more minute. Spray your skillet with PAM Cooking spray. Test your skillet’s heat: put a teaspoon of batter in the center of the pan and time it for 20 seconds before flipping. If it’s nice and golden, you’re ready to cook! Otherwise, you may need to adjust your heat up or down, let your skillet heat for another minute, and re-test. Take the time to get the heat right at the beginning!

Now you’re ready! Scoop a scant 1/3 cup of the batter into your pan, swirling immediately to thin it out into a wide circle. Time your cooking for 20 seconds before using a spatula and your fingers to flip the crêpe. Cook for 20 more seconds before transferring to a wire rack to cool. Between each crêpe, re-spray your skillet and let it heat for 10 seconds. Keep crêping until you finish your batter. You can then reheat the crêpes you made by placing them on a plate, inverting another plate over them, and microwaving them for 30 seconds. Slather coconut cream, roasted berries, and toasted coconut on your crêpes, fold them into quarters, and enjoy!

Disclosure: Compensation was provided by ConAgra via Mode Media. All opinions are mine and are not indicative of the opinions or positions of ConAgra.

Strawberry Cobbler with Lemon Cream

Strawberry Cobbler with Lemon Cream

Strawberry Cobbler with Lemon Cream



Recipe by: Willow Bird Baking
Yield: 8 servings

A quick, easy, tender Strawberry Cobbler with Lemon Cream. Such a delicious summer treat! Eat it right out of the skillet for a special 4th of July treat.

Cobbler Ingredients:
1 cup flour
1 cup plus 3 tablespoons sugar, divided
Dash of salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 cup milk
1/2 cup (1 stick) butter
2 cups whole strawberries
2 cups quartered strawberries

Lemon Cream Ingredients:
2 cups heavy cream
6 tablespoons powdered sugar
zest of 1 lemon
1 teaspoon lemon extract
1/4 teaspoon yellow food coloring (optional)

Directions:
Preheat the oven to 350 degrees F. Put the stick of butter into a 12-inch cast iron skillet in the preheating oven to melt.

In a medium saucepan, mix 3 tablespoons sugar, 2 cups whole strawberries, and and 1/4 cup water. Cook them over medium-high heat until the berries burst and release their juices and the mixture begins to thicken, about 8-10 minutes. I mush the strawberries throughout the cook time to speed up the process. Pour this mixture through a fine mesh strainer and discard the pulp, letting the strained strawberry juice cool (I stuck it in the fridge).

Remove the skillet and melted butter from the oven. In a large bowl, whisk together flour, sugar, salt, baking powder, and cinnamon. Pour the milk into the dry ingredients and mix until the lumps are gone (the batter will be very liquid) and then pour this batter over top of the melted butter.

Gently mix the quartered strawberries with the strained, mostly cooled strawberry juice. Pour this juicy fruit around the top of the batter. Do NOT stir this — just let it fall where it falls! Bake the cobbler for 35-40 minutes or until golden brown and almost set.

To make the lemon cream, put heavy cream into the bowl of a mixer and begin beating on medium until the cream starts to thicken slightly (chilling your cream, bowl, and beaters first will speed the process up). Add powdered sugar, most of the lemon zest (saving some for the topping), lemon extract, and yellow food coloring. Turn the mixer up to high and whip cream to stiff peaks. Serve cobbler warm with a big scoop of vanilla bean ice cream and another big scoop of lemon cream. I like to eat it right out of the skillet, because I’m classy.

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