Tag Archives: dessert

Serve It Up Sassy: Celebrate It!

RECIPE DEVELOPMENT, FOOD STYLING, PHOTOGRAPHY, and ARTICLE BY LIZ BUSHONG

What are black, white, and red all over? Are you guessing?  Nope… it’s not a newspaper, it’s not a sun-burned penguin, and it isn’t Santa, it’s a dessert buffet!  Time to Celebrate-It! what-ever the “it” occasion may be. Whether you are hosting a graduation party, bridal shower, or anniversary reception, celebrate the occasion with a black, white and red dessert buffet table.

Any time is an occasion to host a sassy soiree with simple elegance and delicious sweets as with this dessert buffet.  A dessert table is a festive and fun table that is spread with luscious little bites of small desserts usually in the same color family as the overall color scheme of the event. There are candy buffets, pie and cookie buffets, chocolate buffets and many other wonderful creative buffets that can be featured as a dessert table.

Tred-3his dessert table features all décor and food in black and white with accents of red. Behind our dessert table is a festive wall of hand-made tissue and paper flowers that bloom like a summer garden.  Each flower bursts open with red, black, or white centerpieces and is arranged on the wall touching other flowers for impact and drama at the dessert table.

The large tissue flowers are made from tissue paper that is accordion pleated, paper clipped, and edges cut to resemble flower petals. Each petal is spread open into a blooming flower and glued to a cake board round for support and attached to the wall with Command Strips.  For more information on the tissue and card stock flowers go to lizbushong.com.

The table top is draped with a solid black damask linen table cloth.  For the centerpiece and height, two different cake stands in black and white are used interchangeably to create a graduated large to small tiered stand that holds decorative mini chocolate cupcakes with tiny candied red roses. Black and white polka dot to stripes in cardstock, wrapping paper, and cupcake liners supports the overall black and white color scheme. Mixing pattern on pattern in the same color family will add interest and intrigue to your table.

red-6Desserts for this table are variations of the black and white color scheme. Black and white butter cookies, Pecan Honey Bites dusted in confectioner’s sugar, small round red and black macaroons with white butter cream frosting, and a pure chocolate Whippet, a “cloud-like marshmallow cookie coated in pure dark chocolate.” This cookie was purchased and accented with white butter cream stripes. You don’t have to be a baker or decorator to make everything for your table. Purchased little treats from your local bakery or specialty shop can be transformed by placing in decorative cupcake liners, paper cups and other decorative containers for a pretty presentation. Paper lanterns, flowers, pennants, and other party décor can be ordered online or purchased at a party shop. Just keep your theme and color scheme in mind and run with it.

whippet cookies-www.lizbushong.com (2)A dessert in small bites and variety keeps your buffet easy and elegant. Three to four mini desserts per person is the recommended serving size if the guests are not eating a slice of cake, as in a wedding. You don’t want to overwhelm your guests with too many choices so offer 2-3 desserts per person with 5-6 dessert varieties.  Serving large cake pieces on the dessert buffet can prove to be messy and unattractive. To solve this challenge, precut the slices into a 1 X 2 inch slice and serve it up sassy on a special individual small plate or other decorative container. Decorative cakes are beautiful on a cake stand, but not really practical for a dessert buffet. Although, it is your party and if you want them to eat cake and see your masterpiece, let them eat cake. Weddings will have a separate cake table with someone cutting and serving the cake.

Presentation for any party is important. People eat with their eyes first so your desserts will need to be garnished with special details and displayed at various heights on the table. Take the time to think through how the guests will approach the table and how to serve each item. Provide small plates and utensils if your desserts require the assistance. Decorative paper napkins are appropriate and necessary. Small labels at each dessert will notify guest what the dessert is and if it has nuts or other allergens. These labels can be decorative with flourish and sometimes as simple as chalkboard stickers.

Beverages can be served, but on a separate beverage table. Colorful punches, small water bottles with decorative labels, and fruit juices make delicious drinks for simple receptions. Creating a beautiful table for your special events will bring great joy to you and your family and friends.

Celebrate some good times!  Find a reason to celebrate, be a clever hostess, and turn an ordinary day into a special occasion; just remember to “Celebrate It” with a lovely dessert buffet.

 

red-4Mini Dark Chocolate Cupcakes with Roses|www.lizbushong.com

1-18.25 ounce package dark chocolate fudge cake mix
1-3ounce package chocolate instant pudding and pie mix-dry
1 1/3 cup water
½ cup vegetable oil
3 large eggs
½ cup mini chocolate morsels
1-teaspoon vanilla

Garnish:
2 cups dark chocolate butter cream frosting*purchased
¼ cup dark cocoa for dusting-optional
Pre-made tiny rose Icing Decorations-tested Wilton

Preheat oven to 350 F.  Prepare cupcake pan with liners. Combine all cake batter ingredients. Beat batter for 2 minutes to blend.
Fill plastic zip lock bag with batter, clip end of bag to ¼ “.  Pipe batter into mini cupcake liners.
Bake cakes 20-25 minutes.  Remove from oven.
Frost cooled cupcakes with dark chocolate butter cream frosting. Pipe frosting using small round tip or opening. Dust with dark cocoa powder in a small sieve if desired. Garnish with tiny rose icing decoration to center of each cupcake.  Serve the mini cakes in a decorative regular sized cupcake liner for presentation.  Do not remove mini cupcake liner from baked cakes.

Yield: 50 mini cupcakes /24 regular cupcakes

 

Liz Circle 2013 smallHelping you Make a Statement, Make it Sassy and Make it Yours!®
Liz Bushong is an expert in the three-dimensional art of entertaining. She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. For the past several years Liz been entrusted to decorate the White House for several Holidays. She is a featured monthly guest chef/designer on Daytime Tricities, Daytime Blue Ridge and other television shows. Liz is the author of the Just Desserts and Sweets & Savories cookbook as well as a contributing writer for VIP SEEN and Bella Magazine. For more information about Liz go to www.lizbushong.com/www.serveitupsassy.com.
Additional information: Black, White and Red riddle: http://wikipedia.com; Command Strips: http://www.command.com/3M; Whippet Marshmallow Cookies-Dare company http://www.darefoods.com/ca_en/brand/Whippet/17

Welcome Spring!

As the ground awakens from the wintertime slumber, tulip and daffodil stems push through the soil about to burst open with colorful fresh blooms.  Bright yellow forsythia bushes and cherry blossom branches begin to pop open profusely with small breathtaking delicate flowers. The scent of sweet hyacinths and greening new grass alert our senses that spring has arrived.  In the early morning hours, we listen to chirping robins singing their joyful songs as they gather twigs to build their nests. Bunnies can be seen here and there as they hop across the fresh new lawn.
What says “Spring” better than flowers?  Whether you are hosting a luncheon or Sunday family dinner, a lovely springtime arrangement of your favorite floral can take center stage on your dining room table.  For an easy, breezy centerpiece, embrace your spontaneous spirit and head to the floral department of your local grocery store or favorite greenhouse.  Most merchants will showcase potted tulips, daffodils, hyacinths, primrose, moss, ivy and many types of ferns that you can place in a basket for a stunning and simple centerpiece.
Spring Table-top Arrangement-www.lizbushong.comTo create a springtime centerpiece for your table, gather some of the season’s best blooming potted bulbs, primrose, and ferns. Place three to five potted blooms at different levels inside a plastic lined basket at various heights. There is no need to remove the plants from the pot. Cover and tuck moss over the potted flowers and between spaces inside the basket. A good mix of flowers would include two to three colors with different textures and heights. Leafy green ivy and low-packed ground cover with reindeer moss will add to the fullness of the arrangement. For a bit of whimsy, add a small bird sitting on a faucet with a dripping water crystal. An empty bird nest would also be a great touch to this spring arrangement.
After the flowers are spent, you can plant the bulbs in your garden for next spring. A note about tulips, you can plant Gladiolas and Dahlias this spring for flowering this summer. In September, plant tulip and daffodils for next spring. Spring bulbs should be planted in the fall or early winter because they require a long period of cool temperatures in order for them to flower.  In the fall, it is important to get the bulbs in the ground before the ground freezes. They need time to develop strong roots. You could also plant bulbs in individual containers as the merchants do forcing the bulbs to grow.
JJ posing with arrangement- www.lizbushong.comMy sweet bunny JJ was excited about spring too! He is an adorable New Zealand white bunny with red eyes. JJ allowed me to take a few photos of him checking out the floral arrangement while I was putting it together. He looked out the window, chewed a few willow branches, smelled the flowers by standing on his hind feet, and finally lay down beside the finished arrangement.
With spring’s earliest blooms, you can celebrate everyday dining with ambiance that is fresh and vibrant. Royal blue, bright yellow, and shades of green create a beautiful springtime palette. Evoke this palette with white and cobalt blue square plates and accessories. Yellow tightly rolled napkins look like flowers blooming as they stand in water glasses. For a take home favor, a small cobalt blue vase with a single rose sits pretty at each place setting. To continue the color scheme of cobalt, yellow and white, the Lemon Almond mini tart greets each individual guest at their place setting for an after dinner dessert. The crust is made with ground almonds and filled with a tangy lemon curd-type filling then baked to perfection. When serving this dessert, add a dollop of fresh whipped cream and lemon zest.
Invite springtime into your home with this creative and fanciful setting that boasts this season’s vibrant scents and colors. You don’t have to be a green thumb to enjoy the beauty of the season. Bring the outdoors in with a beautiful potted arrangement. Like a breath of fresh air, after the morning dew, breathe in the cool breeze of this new season with a living arrangement that will linger in memories.

Lemon Almont Tart-white ruffled plate -wwwlizbushong.comLemon Almond Tart|www.lizbushong.com

1 unbaked almond crust recipe-chilled 1 hour
1-1/4 cups granulated sugar
2 Tablespoons   all purpose flour
1/3 cup lemon juice from concentrate
3 large eggs
½ cup butter, melted, no substitutes
1 teaspoon lemon zest, optional
Garnish:  lemon zest, mint or parsley leaf, assorted berries

Almond Tart Crust Recipe
¼ cup slivered almonds
1 cup all purpose flour
¼ cup granulated sugar
½ cup butter, softened, no substitutes
1 egg
1 teaspoon lemon juice from concentrate
In food processor, process almonds until ground. Add flour, sugar and butter, process until crumbly. Add egg and juice, process until dough forms a ball. Wrap dough in plastic wrap, chill one hour.
Prepare Almond Crust, press pastry into lightly greased 4-4” tart pans with removable bottoms. Set aside. In large mixing bowl, combine sugar, flour and lemon juice. Beat to combine. Add eggs, one at a time, beat after each addition.  Add melted butter and mix to blend. Pour into Almond Crust shells. Bake at 325 for 30-35 minutes or until set. Cool on wire rack.
To Serve: Remove sides and bottom of tart pan,  top cooled tart with fresh whipped cream, fruit, or mint leaves.
Yield:  4-4” tarts

Liz Circle 2013 smallHelping you Make a Statement, Make it Sassy and Make it Yours!®
Liz Bushong is an expert in the three-dimensional art of entertaining. She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. For the past several years Liz been entrusted to decorate the White House for several Holidays. She is a featured monthly guest chef/designer on Daytime Tricities, Daytime Blue Ridge and other television shows. Liz is the author of the Just Desserts and Sweets & Savories cookbook as well as a contributing writer for VIP SEEN and Bella Magazine. For more information about Liz go to www.lizbushong.com/www.serveitupsassy.com.

Peppermint Mocha Panna Cotta

Planning the menu for your holiday festivities? Don’t forget to include a dessert that is just as gorgeous as it is delicious. Guests will enjoy the extra effort, and you are likely to see your creation throughout their social media! To create this lovely Peppermint Mocha Panna Cotta from Nielsen-Massey, you will need:

1/3 cup cold water
1 packet unflavored gelatin
2 cups whipping cream
1/3 cup sugar
1 1/2 teaspoons instant coffee
1 1/2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Peppermint Extract
1/2 teaspoon Nielsen-Massey Pure Coffee Extract
1 teaspoon cocoa powder (garnish)

NMV Peppermint Panna Cotta v1Place 8 mini martini glasses or dessert molds on a small rimmed sheet pan; set aside. In a small glass measuring cup, add water. Sprinkle gelatin over water and let stand for 5 minutes to soften.
To a medium sauce pan, add whipping cream, sugar, coffee, vanilla, peppermint and coffee extracts; stir to combine. Place over medium heat, stirring occasionally, until sugar is dissolved and the cream just begins to gently boil.
Reduce heat. Add softened gelatin, stirring constantly until gelatin is dissolved. Remove from heat. Equally fill glasses with mixture, about 1/4 cup each. Chill in refrigerator until firm, about 2-3 hours. Before serving, dust with cocoa powder.

Non-Traditional “Pumpkin Pie” Recipe

We love this “non-traditional” Frozen Butter Pecan Pumpkin Pie recipe from www.blessedbeyondcrazy.com! Give it a try and let us know what you think!

1 quart butter pecan ice cream, softened
1 (9 inch) store purchased Oreo pie crust
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon nutmeg
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate syrup
Dollop of whipped topping

Spread ice cream into the Oreo crust; freeze for 2 hours or until firm. In a small bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg. Fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. Remove from the freezer 5-10 minutes before slicing. Drizzle with caramel ice cream topping and chocolate syrup. Add dollop of whipped cream. (May be frozen for up to 2 months.)

Hot Damn, Donuts!

If you haven’t visited Mama Crockett’s Food Truck, then you are missing out on an amazing and unique experience! They are serving up something that Dunkin Donuts and even Krispy Kreme can’t compete with: their signature apple cider donut rolled in cinnamon and sugar.

image2You never have to worry about them being stale, because they are made to order— customers can watch the entire process through the truck window! They are served hot and crispy, and I can already tell you, just one is not going to leave you satisfied (about three did the job!).

image3Mama’s is buzzing, not only because of these donuts, but also the awesome customer service by owners F.W. Willis, Coulter and Shad Sims. People leave happy with their purchases, and many of them eagerly await their next visit because of the interaction they have with these three gentlemen. They never miss an opportunity to make a customer feel special— associating great memories with donuts that already speak for themselves.

image7Today (Thursday, July 2) Mama Crockett’s is parked at Rivers Edge on Reserve Avenue in Roanoke AND at Miller Park in Lynchburg from 11 am until 2 pm. Follow them on Facebook to stay informed on their daily whereabouts— and believe us, they are more than worth the drive!

 

Written by Lani Maddox

Serve It Up Sassy: Color Splash!

RECIPE DEVELOPMENT, FOOD STYLING, PHOTOGRAPHY, and ARTICLE BY LIZ BUSHONG

color splash  1Splashes of color set the stage for a simple dessert garden party. Polk-a-dots and clay pots bring to life the bright colors of this spring composition. The color-rich palate includes hot pink, purple, yellow, terra cotta, lime and tangerine.
This sunny celebration takes the party outdoors where the flowers are beginning to bloom and the smell of fresh rain still lingers in the air. A natural rock wall lends the perfect background for the flower-filled and garden themed table- setting. The centerpiece of this garden landscape features clean hand trowels, garden gloves, early blooming grape hyacinths and terra cotta pots. A child’s pair of polka-dot rain boots stake out a planted position on the table.
color splash mousse closeupDesserts for this garden party are Lemon Cupcakes and decadent Chocolate Mousse Brownie Cakes. The Lemon Cupcakes are color-splashed with hot pink, orange or yellow butter-cream flowers. Serve these cute little flowers in a decorative small flower vase that coordinates with your overall color scheme. Chocolate Mousse Brownie Cakes are made with chocolate mousse, brownies and covered with chocolate ganache. The secret baking tool is a silicone baking mold. For recipe go to www.lizbushong.com
Shop now for cute rain boots and gather new colorful gardening tools to host an impromptu garden dessert party. Color-splash your friends with bright colors of spring from the garden to the table. 

118Flower Pot Cupcakes  

1-16 oz. pkg. lemon cake mix
1-3oz pkg. lemon instant pudding/pie mix-dry
1-1/3 cups water
½ -cup vegetable oil
3 eggs
1 teaspoon lemon extract
2 cups White buttercream frosting-purchased or homemade

Buttercream Frosting
½ cup butter, no substitutes
½ cup shortening
¼ teaspoon salt
2 ½ cups sifted confectioner’s sugar
½ teaspoon clear vanilla
2-3 tablespoons whipping cream

Preheat oven to 350. Prepare cupcake pan with liners. Set aside.
In a large mixing bowl, combine all ingredients, except frosting. Beat on medium speed. Using an ice cream scoop, scoop cake batter into cupcake liners 1/2 full.
Bake 22-28 minutes. Cool cupcakes.
Frosting: Beat softened butter and shortening together in mixing bowl. Add salt, vanilla and confectioner’s sugar along with cream. Mix until light and fluffy. Frost cupcakes with white buttercream frosting. Divide white frosting into four bowls, tint with desired colors, hot pink, orange, yellow and green. Fill 3 disposable pastry bags with tip 104- orange, yellow, hot pink frosting and green frosting-leaf tip 352. Pipe green leaves on top of each cupcake and tip 104 pipe flowers in desired colors. Flower instructions on www.wilton.com

Liz Circle 2013 small (2)Make a Statement, Make it Sassy and Make it Yours! ®
Liz Bushong is an expert in the three-dimensional art of entertaining. She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. She makes elegance easy for her audience and encourages them to add their own Sassy touch to make it unique. In 2009, 2010, 13, 14 she was entrusted with decorating the White House for the Holiday. In 2011, she was part of seven-person team selected to decorate the Tennessee Governor’s Mansion for the holiday. Liz has been featured as the monthly guest chef on Daytime Tri-Cities, television show on WJHL, the CBS Affiliate for the Tri- Cities Area of Virginia, Kentucky, Tennessee, and West Virginia, Daytime Blue Ridge in Roanoke, Virginia and Daytime Tampa, Tampa Florida. She is also the creator and host of her own one-hour seasonal television show called “Serve it up Sassy!” for the same market, which aired in 2011. She is also a contributing writer for the regional magazine VIP Seen and Lovely Bella magazine in Roanoke, Virginia. Liz makes her home in Johnson City, Tennessee.

Liz Bushong, Serve it up Sassy! ™
To purchase cookbooks, find recipes, cooking, and decorating demonstrations, go to www.lizbushong.comor blog, www.lizbushong.com
Like and Share Liz on Facebook, tweet @lizbushong and pin on pinterest.com/lizbushong.

Serve it up Sassy!®: Dining on a Dime!

placesetting 1A - CopyRECIPE DEVELOPMENT, FOOD STYLING, PHOTOGRAPHY, and ARTICLE BY LIZ BUSHONG

Winter may bring cold winds and snow showers, but there’s a bright spot in all of this wintery bliss, a healthy meal with a pretty table ushering in the promise of spring and dining on a dime. Hope you are hungry!

Here is a budget-friendly menu for light supper at home. Melt away the icy chill with a hearty tomato bacon soup, triple cheese “spoons” and for dessert, a mouthwatering chocolate meringue brownie with cashew caramel sauce.

If the past season has left you money hungry, this menu will help you stretch-a- dollar. Purchasing seasonal foods is a healthy and cost-effective way to approach menu planning and shopping. Grocery stores tend to purchase in-bulk seasonal items because they are plentiful, making them less expensive for you—especially when they go on sale. Vegetables such as cabbage, Brussels sprouts, onions, garlic and carrots are just a few seasonal foods that were used in this menu. There are many other vegetables to select from ranging from arugula to turnip greens. Ask your produce manager what items are seasonal and they should be able to help you.

Our menu has five seasonal items including the vegetables in the centerpiece. The onions, garlic and carrots were cooked in the savory tomato soup along with canned tomatoes. The triple cheese spoons and chocolate meringue brownies were baked to perfection using basics from a well -stocked pantry. If you don’t have a stocked pantry, begin to add one or two extra items each time you shop to keep your pantry ready for those impromptu meals. A good resource for stocking your pantry is budgetbytes.com.

lenton rose centerpieceBlooming in the midst of a cold winter and reaching toward the warmth of the sun, white Lenten roses are the welcomed centerpiece for this light supper. The roses were not purchased but cut from the backyard. The base of a green head of cabbage provided an interesting vase and the Brussels sprouts compliment the dark green leaves of the Lenten roses. The cabbage is hollowed in the center and holds a small glass container for water. After the flowers are spent, you can use the cabbage and Brussels sprouts for another meal or two. A great way to save money is to use vegetables and fruits as part of your centerpiece.

Decorate your table with what you have, begin with the white dinner plate and add colorful salad plates or bowls to the setting. Fold a pretty napkin and tuck it under the salad plate. In this sassyscape, the $3.00 centerpiece set the tone for this green, white and black color scheme. The napkin is a tea towel. Be creative and make your table your own by using what you already have available. Perhaps you have extra lemons or limes around; you could create a scheme from those two colors.  Inspiration is all around you. Take the time to find it.

February may indeed bring cold winds and snow showers, but there is always a bright spot in each and every day no matter what the season brings. A pretty table, a fulfilling meal and the satisfaction knowing you didn’t over spend makes every day a little bit brighter and less stressful. Dining on a Dime can help you usher in the promise of spring with a big smile on your face and money in your pocket.

tomato soupSavory Bacon Tomato Soup with Avocado Sauce

2 strips of market fresh bacon
½ cup chopped yellow onion
½ teaspoon salt
¼ teaspoon pepper
1 large carrot, peeled, diced
2 cloves garlic, minced
½ cup canned tomato sauce
2-12 ounce can diced tomatoes basil, garlic and oregano
3 cups chicken broth
Garnish
Avocado Sauce
½ cup bacon bits-divided
8-10 Chive stems

Avocado Sauce
¼ cup yogurt or sour cream
1-tablespoons water
½-avocado, mashed

In large saucepan, fry bacon. Remove bacon but reserve oil. Sauté onions, garlic and carrots in the bacon oil on medium heat for 5 minutes. Stir until onions are transparent and soft.
Add tomato paste and canned diced tomatoes. Add broth, salt and pepper.
Simmer for 45 minutes.
In blender or using hand emulsifier, puree the soup in batches until smooth, return to saucepan over medium heat. Serve soup in individual bowls.
Make avocado sauce; mix all ingredients together until smooth.
Top each bowl with avocado sauce, crumbled bacon bits and chive stems.
Serve with Three Cheese Cheddar Spoons.
Yield: 4-6 Servings

 

cheesespoonsThree- Cheese Spoons (Straws)

16 ounces extra-sharp cheddar cheese, grated
4 ounces sharp white cheddar cheese, grated
4 ounces Parmesan cheese, grated
1 stick butter- land a lakes
¼ teaspoon cayenne pepper or more as desired
½ teaspoon salt
2 cups all purpose flour
Garnish:   white sesame seeds-optional

In food processor with steel blade, or with a mixer, cream the butter and cheeses until fluffy and smooth. Add cayenne, salt and flour and process the dough until the dough gathers inside the bowl.
Preheat oven to 325.
Remove dough and wrap in plastic wrap, refrigerate for 25 minutes or longer. When ready to roll out, the dough should be pliable and easy to roll. You might need to knead the dough to make it pliable and easier to roll.
Roll dough on flour surface to a little more than 1/8 inch thick – these will puff slightly during baking. (¼ inch is to thick, unless you want a thicker spoon)
Cut desired shapes using cookie cutters or a spoon cut out.
On a parchment lined double baking sheet space each spoon 1/4 inch apart. Brush spoon with water then sprinkle with sesame seeds or other grain. Bake in oven for 10-12 minutes or until puffed and brown. Allow to cool on pan before removing to avoid breakage.
Store in airtight container after cooled.
Yield: about 40 spoons (These freeze well. Serve with soups, salads or as appetizer mini’s.)

chocolatemeringueChocolate Meringue Brownies with Cashew Caramel Sauce

1-8×8 inch square pan full of baked brownies- use favorite mix or recipe
1 cup chocolate frosting, purchased or home-made

Chocolate Meringue

½ cup confectioner’s sugar, sifted
1 ½ tablespoons unsweetened special dark cocoa
2 egg whites, room temperature
¼ cup granulated sugar

Cashew Caramel Sauce

½ cup purchased caramel sauce
½ cup whole cashews

Instructions for Meringue and Cashew Caramel Sauce

Preheat oven to 225 degrees. Line a baking sheet with parchment paper. Trace 8- 2 ½ inch round cookie cutter size on to parchment paper. Turn paper over. Set aside.
In small bowl, sift confectioners sugar with cocoa, set aside.
In large mixing bowl, using wire wisk, beat egg whites until soft peaks form.
Gradually add granulated sugar to egg whites, beat until stiff peaks form.
Gradually add confectioners and cocoa mixture, beat to blend. Peaks will be lost.
Spoon mixture into zip lock bag, close bag, clip one end to 1/8 inch, pipe circles onto parchment paper.
Bake meringues in oven for 20- 25 minutes or until firm. Open oven door slightly and cool completely.
In small bowl, combine cashews with caramel sauce. Set aside.

To Assemble:
Cut brownies into 4 -2 ½ inch circles using cutter for meringues. Frost each brownie top with chocolate frosting. On serving plate, layer one meringue upright, brownie round, top with meringue. With spoon drizzle cashew caramel sauce over meringue brownie dessert.
Yield: 4 servings

Make a Statement, Make it Sassy, Make it Your’s.®
Liz Bushong is an expert in the three-dimensional art of entertaining. She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. She makes elegance easy for her audience and encourages them to add their own Sassy touch to make it unique. Liz is famous for creating her own version of a beautifully presented tablescape – which she calls a Sassyscape ™ -and she also creates magic beyond the dining experience. In 2009, 2010, and 13, she was selected from thousands nationwide to be part of an elite team of 100 professionals entrusted with decorating the White House for the Holiday. In 2011, she was part of seven-person team selected to decorate the Tennessee Governor’s Mansion for the holiday.
Liz has been featured as the monthly guest chef on Daytime Tri-Cities, television show on WJHL, the CBS Affiliate for the Tri- Cities Area of Virginia, Kentucky, Tennessee, West Virginia, Daytime Blue Ridge in Roanoke, Virginia and Daytime Tampa, Tampa Florida. She is also the creator and host of her own one-hour seasonal television show called “Serve it up Sassy!” for the same market, which aired in 2011. She is also a contributing writer for the regional magazine VIP Seen and Lovely Bella magazine in Roanoke, Virginia.
She has a Bachelor of Science Degree in Consumer and Family Sciences from Purdue University and an Associate in Applied Science degree in Fashion Design from The Fashion Institute of Technology in New York. She is also certified in Decorative Finishes and has been trained as a volunteer Master Gardener.
Liz is the author of the Just Desserts and Sweets & Savories cookbook. Liz turns dessert into the fifth basic food group and features recipes for her signature specialty, delicious “mini-desserts and appetizers.”
Liz makes her home in Johnson City, Tennessee. She continues to perfect her sassy approach to turning simple dining occasions into beautiful and memorable moments.
Liz Bushong, Serve it up Sassy! ™
To purchase cookbooks, find recipes, cooking, and decorating demonstrations, go to www.lizbushong.com.

 

Macarons: The Trendy Dessert

Silpat_Macaron Kit open copyMacarons are French-based, delightful confections that add personality to any party. They come in a variety of flavors. The most common include raspberry, vanilla, lemon, coconut, and chocolate. However, recipes exist to create hundreds of combinations.

Consisting of two meringue-based layers stuffed with a jam, cream, or ganache, these desserts are in high demand. In their original form, macarons are gluten-free. For those of us not gifted in the kitchen, many bakeries and boutiques sell them year-round. They are also becoming easier to find in the freezer aisles of grocery stores.

With a little food coloring, you can make these dainty creations complement your decor. They also make an excellent gift (whether you buy them or spend time making them yourself). Replace messy cupcakes with macarons this year. Your guests will appreciate how easy they are to consume without leaving crumbs everywhere and you will love the tasteful contribution they make to the appearance of your party.
If you are feeling adventurous, try this recipe, from Chef Francois Payard, for a vanilla macaron shell with vanilla ganache:

Vanilla Shells:
2000 grams sugar
600 grams water
650 grams egg whites
2250 grams confectioners sugar
2000 grams almond powder
800 grams egg whites

Combine confectioners sugar, almond powder, egg whites and mix with a paddle attachment.
In a separate bowl, begin to whip egg whites on the 2nd speed. After, bring sugar and water to boil until mixture reaches 121C. Increase the speed on the egg whites to the 4th speed for 1-2 minutes.
Pour sugar water mixture over the egg whites and continue to mix on the 4th speed for 6 minutes (50-60C after mixing).
Once the second mixture has reached 50C, add the first mixture to it. Fully combine mixture by hand for semi firm/fluffy texture.
Pipe out macarons and let them sit out so skin forms on top.
Preheat oven to 180C, put macarons in the oven to bake and drop the temperature to 148C for 12 minutes.
Remove and let cool.

 

Vanilla Ganache
9 ounces white chocolate, chopped
¾ cup heavy cream
1 vanilla bean, scraped

Place the white chocolate in a metal bowl.
Bring the heavy cream and vanilla to a boil
Pour hot cream over the chocolate and whisk until smooth
Let ganache cool for at least two hours or overnight

 

To finish macarons:
Pipe ganache onto the flat side of one of she shells.
Place a second shell, flat side down, on top like a sandwich.

 

Visit www.mrmacaron.com for more recipes and stay tuned to our Facebook page for your chance to win a Silpat Macaron Kit!