Huh, I just wrote half of my entry and I saw WordPress auto saving and then some thing went wrong when I tried to add a picture and now my original post is nowhere to be seen. Not very happy that I am spending my time trying to write this again, but I guess it happens. It is really annoying since this is my only time to write when my youngest is taking a nap and my oldest is actually being quite.
Lets try this again.
This week I am going to be writing about last times recipe, Scallop and Pesto Purses, and this weeks recipe, Tropical Napoleons. As usual, I made the Scallops on time but life and procrastination got in the way.
Now it is time to play catch-up.
The recipe for the week of May 6th was Scallop and Pesto Purses which is located on page 435 in Baking With Julia. I almost missed doing this recipe, but I happened to be at the grocery store picking up ingredients so that I could make tea marinated shrimp. I proceeded to call Mike to get him to give me the run down on the recipe so that I could get everything that I needed. The entire time I was repeating the additional items that I needed to pick up, but the frozen food distracted me. Well lets be honest, the frozen desserts and ICE CREAM distracted me and I ended up not picking up the Phyllo and missed the scallions earlier in my trip.
I realized all of this when I got home, so I set out to wing it. I had some puff pastry and homemade pesto in the freezer. The initial ideas was the make purses with the puff pastry and fill them with the scallop, pesto and parmesan cheese. Well that idea got slightly changed when I realized how big the scallops were. They were HUGE, incidentally I only bought 4 because they were expensive. I ended up making pockets instead of purses. I baked them at 400 degrees Fahrenheit for 15-20 minutes until the pastry puffed and browned. We ended up having this for dinner along with the tea marinated shrimp. It was the perfect amount of food. I am pretty sure we had some vegetables too, but for the life of me I can’t remember what it was.
This weeks Tuesdays With Dorie recipe was Tropical Napoleons, which is located on pages 393-394 in Baking With Julia. I also made some slight modifications to the recipe so that I didn’t have to make a trip to the grocery store. We use fresh Strawberries that we had picked up at the Farmers Market, instead of a mix. I used shredded sweetened coconut instead of flaked. Finally, I didn’t have any heavy cream in the house, but I did have cans of coconut milk. I remembered in all of the vegan baking that I have done that I had come across a recipe for Vegan Whipped Cream using chilled coconut milk. The key to the whipped cream is to make sure you are NOT using lite coconut milk, then you place the can in the refrigerator for 6 hours or more. You do this so that the milk separates, and you spoon out the solids (coconut cream) that rises to the top. Take the coconut cream, 1 teaspoon vanilla, 1/2 cup confectioners sugar, and just beat it together like you would normally when making whipped cream. It ends up whipping to a medium soft peak, and can be used immediately in a recipe. It does firm up a little more after it is refrigerated, so I placed my in the fridge until I was ready to use it.
For the wafers/meringues in the recipe, I only made 1/3 of a recipe because I was afraid it would take too long to make a whole recipe worth and I didn’t have the time. Hindsight, I should have made a full recipe because my 3 year old LOVED them and kept trying to steal them as snacks while I was making everything. She was actually looking for them this morning and then asked me if I ate them all. Surprisingly, I didn’t and they were just on top of the fridge where she couldn’t see them. The Napoleons tasted very good and they are a nice light dessert for the summer.