1 cup of heavy whipped cream
1/4 cup of sugar
Cream Scones or White Cake
Method
In a medium bowl, make a batch of sweetened whipped cream by whipping heavy cream and sugar, with a mixer until your cream has formed peaks.
Slice each biscuit in half horizontally. Place the bottom half on a plate. From there layer everything. Start by adding a tablespoon of our
irresistible strawberry jam to the cut side of the biscuit. Next add, a dollop of whipped cream and the top half of the biscuit. Finish the shortcake off with another dollop of whipped cream and a strawberry.
Crepe
Ingredients
For the Crepes:
4 eggs
1 cup milk
1 cup all-purpose flour
1/8 tsp. salt
2 tbsp. unsalted butter, melted, plus more for cooking
For the Filling:
1/2 lb. cream cheese, at room temperature
1/2 lb. farmer's cheese, at room temperature
1/4 cup granulated sugar
1 egg
1 tsp. orange or lemon extract
1 tsp. vanilla extract
Garnish:
Pucker up berry
In a blender, combine the eggs, milk, flour, salt and the 2 tbsp. melted butter. Blend for 10 seconds, then scrape down the sides and blend for 20 seconds more.
Crepe:
Place a 6 to 8-inch crepe pan or a small nonstick fry pan over medium heat and brush with a thin film of melted butter. Use a ladle to quickly pour in 1/4 cup of the batter. Swirl the pan to coat the bottom with the batter. Cook until the bottom is golden and the top is just set, about 45 seconds. Using a nonstick spatula, transfer the crepe to a plate, browned side down; do not cook the other side. Repeat with the remaining batter, brushing the pan with more butter between each crepe.
Filling:
In bowl of an electric mixer on medium speed, beat the cream cheese, farmer’s cheese, sugar, egg, lemon or orange extract and the vanilla until smooth.
To Assemble:
Line a platter with parchment paper or wax paper. Place each crepe, browned side up, in front of you, and place 2 generous tbsp. of the filling in the center. Fold the 2 outer edges toward the center so they meet over the filling. Pat gently to flatten. Fold the top and bottom in to overlap slightly in the center. Place, seam side down, on the platter.
Note: If not cooking crepes immediately, cover and refrigerate for up to 8 hours (bring back to room temperature for 10 minutes before cooking).
Preheat an oven to 200°F.
To Cook the Crepe:
Place a large fry pan over medium-low heat and melt 1 tbsp. of the butter. When the butter foams, add 4 or 5 crepes, seam side down; do not crowd the pan. Sauté until golden, about 5 minutes. Turn and cook until golden, about 3 minutes. Keep the crepes warm in 200 degree F preheated oven, loosely covered with aluminum foil, and cook the remaining crepes. Arrange 2 or 3 warm crepes on each plate. Top with a generous spoonful of jam and spoon a dollop of sour cream over preserves and serve.
Makes approximately 8-12 crepes(depending on what size pan you use.
Cheeky Jalapeno Kiwi Mojito
Soda + White Rum + Mint leaves + Slices of lime + a spoonful of Jalapeno Kissing Kiwi Jam = a fantastic cocktail.
Gaucho Jalapeno Luxury Drop
1 oz. Tequila
1 oz. Pineapple Juice
Gaucho Jalapeno syrup to taste
2 Gaucho Jalapenos
Garnish: Candied Jalapeno
Add the Tequila; Gaucho Jalapeno syrup and pineapple juice into a mixing glass with ice. 2 quick stirs will do, as not to dilute. Strain into a chilled vintage flared style shot glass. Serve with, gaucho jalapeno.
Prosciutto Walnut Salad
This salad is a beautiful combination of flavours.
Ingredients
- A few Iberico Ham Slices
- Persian Carrot Jam
- Soft Goat Cheese
- Walnuts
- Paprika
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Salt
Put some Extra Virgin Olive Oil in a plate.
Spread some Carrot Jam on top.
Cut a few slices of Goat Cheese. Place them on top of the jam.
Put very thin cuts of Iberico Ham on the Goat Cheese.
Top up with walnuts.
Add a few drops of Balsamic Vinegar and sprinkle some Pimenton.
Put in the oven for 2 minutes and serve.
Gaucho Jalapeno & Bacon Jam Dip
Two tablespoon of bacon jam, add four pieces of minced Gaucho Jalapeno and a few spoons of sour cream. Serve with pita chips.
