Sweet Miami Lemonade & BAKING OUT LOUD!

Sweet Miami Lemonade & BAKING OUT LOUD!

Whether its candy, chocolate or sweet ‘n salty, we can agree that confection in the name of charity is a sweet deal for all!  Enter Alex’s Lemonade Stand Foundation and acclaimed pastry chef, Hedy Goldsmith.  Not only is Hedy the Pastry Chef for Michael’s Genuine Food & Drink and a friend of the A Joy Wallace family, she is also author of Baking Out Loud: Fun Desserts with Big Flavors! The two have come together for Sweet Miami Lemonade, the newest addition tBOL hi reso the foundation’s roster of culinary events benefiting childhood cancer research, happening on November 1st.

Join us for the party at the new Marlins Park, where fans will be able to enjoy signature cocktails and dessert pairings in  four exclusive private suites.  Be among the first to enjoy Hedy’s desserts, such as Tangerine Creamsicle Pot de Crème, Buttered Popcorn Gelato and Junk in da Trunk Cookies, all while contributing to finding a cure for childhood cancer.  Only 200 tickets are available, and are $150 each.  Sponsorships are also available.  Satisfy your sweet tooth and help us strike out kids’ cancer!

 

Have a sweet craving that can’t wait?  Try one of Hedy’s Signature Recipes now:

POPCORN + PEANUT BARK

Reprinted with permission from Baking Out Loud by Hedy Goldsmith.  Copyright © 2012. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.

INGREDIENTS:

12 ounces bittersweet chocolate, (preferably Valrhona Caraibe 66%), chopped

3 cups freshly popped popcorn

½ cup salted peanuts (preferably Virginia)

Pinch of kosher salt

 137_Gold_POPCORN PEANUT BARK_art_r1

Photo Credit: Ben Fink

METHOD:

1.  Line a baking sheet with a nonstick liner.

2.  Melt the chocolate in a large heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth, about 4 minutes. Remove the bowl from the heat and add the popcorn, peanuts, and salt. Fold the mixture until the popcorn and peanuts are evenly coated with the chocolate.

3.  Scrape the mixture onto the prepared baking sheet and spread into a thin layer.

4.  Refrigerate for about 30 minutes, or until cold and firm. Break into small clusters and store in an airtight container in the refrigerator for up to 5 days.

Makes 1 pound

Food & Fete: Alfajores

Food & Fete: Alfajores

Your Coffee Looks Lonely!

If you have a child in the Miami school district, you more than likely have some kind of themed homework assignment when Hispanic Heritage Month rolls around.  Somehow I wasn’t too surprised when I wound up teaching a cooking class for my daughter Matisse and her friends at school.

I chose to make Alfajores, a classic Peruvian treat. It has been my favorite bite size dessert since I was a little girl. My daughter was the perfect assistant, so I guess she’s actually been learning something while watching me in the kitchen at home! Kids at this age LOVE using their hands to create, which made this ideal for them.  They had a blast putting their Play-Doh skills to work!  The process may seem a little time consuming, but I promise you, it’s worth every second for the melt in you mouth results.  Let’s get started!

Alfajores

Yield: 50 small Alfajores

Ingredients

4 cups Flour

6 tbsp Powdered Sugar

1 ½ cup Butter, Diced

Zest of 1 lemon

Powdered Sugar for garnish

1 can Condensed Milk (For Filling)

Method

1. In a large bowl, mix the Flour, Sugar, Butter and Lemon Zest until all ingredients incorporate.  As a tip, it’s easier to work with the dough if it is slightly chilled after mixing.  I suggest you throw it in the fridge for a few minutes.

2. The Filling can be store bought, just look for Manjar Blanco, (also called Dulce de Leche or Arequipe) at your local grocery store.  But try making your own first!  Fill a pot with water, and bring to a boil on the stove.  Place the can of Condensed Milk  inside the pot simmer for about 2 hours.

3. Back to the Cookies!  Roll the dough with a rolling pin until it is 1/4 of an inch thick. Use a cookie cutter to cut out the Cookies and place them on a cookie sheet.  They are traditionally a round shape, but in this case I used a mini heart shape cutter.  A pumpkin shape would be cute as well for Halloween!  Bake at 350 degrees until they are golden brown, about 15 minutes. Remove Cookies and allow them to cool.

Assembly

If you purchased you’re Filling, you’re ready to move on and assemble the Cookies.  If you made your Filling, you may have to start the kitchen clean up while you wait for the simmering to finish. 🙂  Once it it is ready, it’s VERY IMPORTANT that you chill the Filling in the refrigerator before opening the can, if not you can get seriously burned!

Assemble the Cookies by flipping one Cookie over (flat side up) and use a small knife, squeeze bottle or piping bag, add a little of the Filling.  Top with another Cookie (flat side down). Dust with Powdered Sugar.  You’ve officially made your first batch of Alfajores!

Hope this adds a little Latin flare to your dessert repertoire.  But be warned, once you taste them, it’s hard to stop eating! They’re great with a nice cup of coffee as well.

Below are a few photos of the class for you to enjoy.  The cute Hello Kitty blonde is my little princess.

Happy Halloween!  IMG_8697

 

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