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 Lori Kinkade of Belle Fete
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Lori Kinkade owns Belle Fete Events & Catering. For more information click here: BELLE FETE EVENTS & CATERING
A printable version of Lori’s recipe for Chocolate Dipped Macaroons can be found on the 207 Kitchen section of our websites.
CHOCOLATE DIPPED MACAROONS
14oz sweetened shredded coconut
14oz sweetened condensed milk
1 tsp pure vanilla extract
2 egg whites at room temperature
pinch of salt
12oz semi-sweet chocolate chips
Directions
Preheat oven to 325F
Beat egg whites and salt on high speed until stiff peaks form. While eggs are beating, mix together coconut, condensed milk, and vanilla. Combine egg whites into coconut mixture.
Using a small ice cream scoop or tablespoon, drop batter onto parchment lined baking sheets. Cook until golden brown 20-25min.
While cookies are baking begin genlty melting the chocolate over a double boiler.
Take cookies out of oven and cool for 10 minutes. Take cookie and dip bottom into melted chocolate. Let dry on parchment paper with chocolate side up.
Serves 4
Use 4 Martini glasses
1 Lobster cooked and cleaned
1 Ripe Avacado [clean and sliced into 8 pcs]
12 Cherry tomatoes
1 Red onion [clean and sliced thinly]
2 Large Navel Oranges [clean and cut out segments only]
1 Radish [julienne]
1 Mango [clean and brunoise]
1 Shallot [slice thin toss in flour and fry]
2 leafs red leaf lettuce
Cook and clean lobster, roll tail and cut in 4 pieces length wise, and cut claws in half length wise. Line the glasses with red leaf lettuce, stand up 2 pieces of avocado in each glass. Toss together mango, orange segments, 16 slices of red onion, cherry tomatoes. Mix together. The juice from the mango and orange juice will act as the sauce. Distribute mixture evenly in each glass. Put one piece of lobster tail, some knuckle meat, and half of a claw on top of mixture. Garnish with julienne radish, and top with fried shallots. Serve with a nice white wine, preferably a Chardonnay.
And Enjoy!
Chef Charles
by Lori Kinkade, Belle Fete Events & Catering
This has become my “goto” cake for any important family occasions. As you can see above, my son especially adores it!
My husband also doesn’t like chocolate or anything super sweet but still likes his dessert. It was a major conundrum until I stumbled upon this recipe over 14 years ago. This cake is moist, light and just the right amount of sweet.
One important note: you have to sift the flour in this recipe…. I wouldn’t even bother baking the cake if you plan on cutting this corner. It really does make all the difference!
CAKE
- 1 3/4 cups sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 tablespoons grated lemon peel
- 3 extra-large eggs
- 1/4 cup fresh lemon juice
- 3 cups cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 16-ounce package frozen sliced sweetened strawberries, thawed
Frosting
- 12 ounces cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cups powdered sugar
- 5 tablespoons frozen lemonade concentrate, thawed
- 1/2 teaspoon finely grated lemon peel
How to:
Preheat oven to 350F.
Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
Butter and flour 3 nine inch diameter cake pans.
Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely.
Meanwhile
Bring the strawberry’s to a boil and reduce to about 2/3 of a cup. It has to have a thick jam like consistency. Take off heat and let cool.
Frosting
Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel.
To Assemble
Put first layer on platter and spread 1/2 of the strawberry mixture on top. Top with the next layer of cake and top with the remaining strawberry mixture. Place third cake layer on top. Frost.
We were recently asked to make a homemade pie for a community fundraiser for the Harpswell Festival. This pie really captures the best that summer has to offer, fresh peaches, wild Maine blueberries all in a yummy homemade crust….. Served warm with a dollop of homemade vanilla ice cream and it becomes a decadent dessert that will be long remembered even after the warm days of summer have faded!
INGREDIENTS
Crust:
3 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
8 tablespoons cold vegetable shortening
4 to 5 tablespoons ice-cold water
Filling:
1 1/4 cup Maine wild blueberries
3 1/2 pounds peaches
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
1/2 cup light-brown sugar
1/3 cup sugar, plus 2 tablespoons
1/4 cup flour
1 large egg white, lightly beaten
2 tablespoons cold unsalted butter, cut into small pieces
1-2 tablespoons whipping cream (for brushing)
DIRECTIONS
1. Prepare the crust: Place the flour, sugar and salt in the bowl of a food processor; pulse the machine on and off to combine. Add the butter and shortening; pulse until the mixture resembles coarse meal. Gradually add the ice water, pulsing the machine on and off, until the dough holds together. Divide the dough in half and form into 2 disks; wrap in plastic and chill in the refrigerator for at least one hour.
2. Butter a 9-inch pie plate. Remove one disk of the dough from the refrigerator. Roll it out on a lightly floured surface to form a round, 1/8-inch thick and 2 inches larger than the pie plate. Using a spatula to help lift the dough, fold it loosely in half and then into quarters. Gently transfer it to the center of the pie plate. Open up the dough and press it lightly in the plate to fit. If the dough should tear, just press it lightly together. Place in the refrigerator to keep cold.
3. Preheat the oven to 425°F.
4. Prepare the filling. Cut an “X” in the bottom of each peach. Drop the peaches into a pot of boiling water for 1-2 minutes. Remove to a bowl. Slip off the skins. Use a potato peeler if skin becomes difficult to remove. Cut the peaches into 3/4-inch slices and place in a large bowl. Toss with the lemon juice (to prevent discoloring).
5. Add the blueberries, vanilla, brown sugar, 1/3 cup sugar and the flour; toss well. While spooning the filling into the pie shell remove some of the excess liquid.
6. Lightly brush the bottom crust all over with the egg white; spoon in the filling and dot with the butter.
7. Cut the top crust into strips 3/4-inch wide and make a lattice cover over the filling. Crimp the edges decoratively.
8. Brush the lattice crust and the rim with the cream. Sprinkle the surface with sugar.
9. Place the pie on a baking sheet and bake in the oven for 15 minutes. Reduce the heat to 375°F and bake until it is golden and the juices are bubbling, about 50 to 60 minutes. If the top is getting too brown cover with tin foil. Remove from oven and let cool on wire cooling rack.
Belle Fete Brownies
Ingredients:
9 oz. unsweetened chocolate
2 sticks unsalted butter
5 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons Amaretto
1 1/2 tablespoons instant coffee
4 cups sugar
1 3/4 cups all purpose flour sifted
Directions:
Preheat oven to 400 degrees. Line 13X9 pan with aluminum foil and spray liberally with non-stick spray. Set aside.
Melt chocolate and butter in a double boiler system over medium-low heat. Set aside.
With electric mixer beat together eggs, vanilla, liqueurs, coffee, and sugar until light and increased in volume. It will take about 10 minutes.
Mix in chocolate mixture (it will still be warm) just until combined.
Mix in flour on low just until combined.
Pour mixture into prepared baking pan and place in the center of the oven. Bake at 400 for 35 minutes. They will not appear to be done, but they are. Remove and cool completely. Lift brownies from pan using the edges of aluminum foil. Wrap tightly with plastic wrap. Freeze for at least 2 hours. They can stay in your freezer for up to 3 months. Remove from freezer and when they are soft enough to cut, trim off edges and cut into small squares.
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