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  • Tiffany Mehner’s Lemon Meringue Pie

    • Posted ~ 8.24.20
    • By ~ Jenny
    • Responses ~ 0

    Combine crust ingredients and press into a 9 inch pie pan. Bake at 375 degree oven for 8 minutes. Combine the sugar and cornstarch. Stir in the boiling water and cook over a double boiler until REALLY thick. Stir as you cook. Beat the egg yolks until light. Beat in the hot mixture a little at a time so the egg yolks won’t cook. Blend in the rest until mixed well. Beat in the 3 Tbsp. of butter, lemon juice and lemon rind.

    Beat the 3 egg whites until soft peaks and then add the vanilla, cream of tartar. Gradually add in the sugar and beat until very stiff. Put the meringue on top of the pie and bake at 350 degrees until golden brown 12-15 minutes.

  • Peruvian Rice

    • Posted ~ 7.12.19
    • By ~ Jenny
    • Responses ~ 2

     

    Wash rice. Mix all ingredients together in a rice maker. If you are making rice in a pot, combine all ingredients in a pot (stir together) and bring to a boil. Bring pot to a simmer until most of the liquid has cooked off and turn off the burner. *If you are making this rice in an Instantpot, half the amount of water in the recipe and cook on the “Rice” mode. Let the rice sit for 10 minutes. Just before serving,  fluff the rice with a fork.

  • Breakfast Chilaquiles

    • Posted ~ 12.17.18
    • By ~ Jenny
    • Responses ~ 0

    Place the tomatillos, Serrano chiles, jalapeno peppers, onions, and garlic cloves on a baking sheet. Toss everything with olive oil. Season with salt and pepper. Place under the broiler for 10-12 minutes or until vegetables are a bit charred. Remove and let cool. Pull skins off the garlic and place all the vegetables, the cilantro and chicken broth in a blender with 1 ½ tsp. salt. Puree. Set aside.

    In a large saucepan or skillet, heat up a few tablespoons of vegetable oil. After it is hot, put the tomatillo sauce in it and fry it until well heated. Keep warm.

    In a 13×9 baking dish, spread the refried beans on the bottom of the dish. Layer with half of the grated jack cheese. Add enough tortilla chips to the tomatillo sauce to make the first layer and coat the chips. Place a layer of the coated chips on top of the jack cheese. Cover the chips with the rest of the jack cheese. Add more tortilla chips to the tomatillo sauce and coat them. Add another layer of the chips over the jack cheese. Top with crumbled queso fresco cheese and heat in the oven for 10-15 minutes. Garnish top of the chilaquiles with red onion slices, chopped cilantro, cotija cheese, Crema Mexicana (or sour cream) and avocado chunks. Place fried eggs on the top. Serve warm.

    *For a lighter version, take 12 corn tortillas and cut each tortilla in fourths (Triangle chip shapes). Spray two half baking sheets with cooking spray. Lay down the triangles. Spray them with cooking spray and sprinkle with salt. Bake at 350 F for 20 minutes. Use instead of the fried tortilla chips.

  • Jenny’s Signature Salad

    • Posted ~ 5.06.18
    • By ~ Jenny
    • Responses ~ 0

    Poppy Seed Salad Dressing:

    Place all the ingredients in a blender and blend until well mixed. Store any leftover dressing in the refrigerator.

    Assembly:

    Toss lettuce with desired amount of dressing. Add the cheese, nuts and cried cranberries and toss again. Garnish with some feta cheese crumbles.

  • Coconut Cake with Raspberry Lemon Filling and Cream Cheese Coconut Frosting

    • Posted ~ 5.01.18
    • By ~ Jenny
    • Responses ~ 0

    Cake:

    Preheat the oven to 350 F. Generously grease 2- 9 inch cake round pans. Line the bottom of each pan with parchment paper cut to fit. Spray the top of the parchment paper with more cooking spray.

    In the bowl of a stand mixer, beat the coconut oil, butter, cream of coconut and the sugar until light and creamy. Add the egg yolks and beat until well combined. Add the salt, baking soda, baking powder, coconut extract, vanilla extract and beat until well combined. Add 1 cup of the flour; beat until combined. Add ½ cup of the buttermilk; beat well. Add another cup of four; beat until well combined. Add the rest of the buttermilk; beat well. Add the remaining ¾ cup of flour and beat until well combined. Beat in the coconut flakes. Fold in the stiff egg whites.

    Pour the batter equally in the two cake pans. Bake for 40-45 minutes or until the top of the cake leaves a gentle imprint of your finger when touched lightly. It shouldn’t be wiggly in the center of the cake (or it isn’t baked enough). Cool the cake. After cooled, cover with foil and freeze the cake in the pans overnight or up to one week.

    Filling:

    Combine the thawed raspberries and the sugar in a medium saucepan and bring to a boil. Let it gently simmer for 2-3 minutes. Let cool. Stir in the lemon zest.

    Frosting:

    In the bowl of a stand mixer, fitted with paddles, beat the butter and cream cheese until light and fluffy. Add the cream of coconut, salt and vanilla extract; beat until well combined. Add the powdered sugar and beat on medium speed for 2-3 minutes. Beat in the coconut flakes.

    Garnish:

    Toast on a baking sheet for 8 minutes in a 350 F oven. Let cool; set aside.

    Assembly:

    Lay 3 inch wide parchment paper strips on the outside edges of a cake stand. Place the first frozen cake layer upside down on the parchment strips. Spread the raspberry filling on top of the cake layer leaving a 1 inch border around the cake. Place the other frozen cake layer on top; right side up. Frost the sides of the cake, then the top. Garnish with the toasted coconut flakes.  Let the cake sit and thaw at room temperature for 4 hours or over night.

  • Individual Cheesecake Parfaits

    • Posted ~ 2.09.18
    • By ~ Jenny
    • Responses ~ 0

    Cherry Compote:

    Put all the ingredients to a boil in a medium saucepan, continue to heat over medium high heat for 30-40 minutes until the cherry compote is reduced and thickened a bit. After 25 minutes, smash the cherries with a potato masher to break them up a bit. It will continue to thicken as it cools.

    Cheesecake Filling:

    In a medium bowl, beat the cream cheese until smooth. Add the sugar, lemon juice and the vanilla extract; beat until fully blended. Fold in the whipped cream.

    Graham Cracker Base:

    Combine all the ingredients in a small bowl.

     

    Sweetened Whipped Cream:

    Beat the heavy cream in a large bowl until soft peak stage. Add the powdered sugar and vanilla extract. Beat until stiff peak stage.

    Assembly:

    Press the graham cracker base on the bottom of each dessert glass. Place 4-5 cheesecake cubes on top of the graham layer. Next, top with some cheesecake filling. The glass should be about 2/3 full. Top with a layer of cherry compote. garnish with some cheesecake cubes. Cover with plastic wrap and chill. When you are ready to serve them, place a generous dollop of sweetened whipped cream on top and garnish with shaved chocolate and nuts.

  • Jacques Torres Chocolate Chip Cookies

    • Posted ~ 9.13.17
    • By ~ Jenny
    • Responses ~ 0
    1. Stir together the cake flour, bread flour, baking soda, baking powder and salt in a medium sized mixing bowl and set aside.
    2. In the bowl of a stand mixer, cream the butter and sugars together for 5 minutes. Add the eggs, one at a time. Add the vanilla extract; mix. Gradually add the dry ingredients until just combined (do not overmix!), about 10 seconds. Add the chocolate discs and mix until incorporated, careful not to break the discs. Transfer to a tightly sealed container or a glass bowl tightly sealed with plastic wrap. Refrigerate for 24-36 hours. (Do not skip this step! Chilling the dough for this long relaxes the gluten and gives the final product it’s perfect chew and texture and also help the cookies to hold their shape while baking.)
    3. Take your bowl of dough out of the refrigerator about 45-60 minutes before you are ready to bake the cookies. Preheat your oven to 350 F. Line two baking sheets with parchment paper. With a standard ice cream scoop, scoop out the dough with the dough level, not over flowing the scoop. Place the scoops of dough on the parchment lined cookie sheets, about 2-3 inches apart. Bake for 12-14 minutes (depending on your oven), or just until the edges of the cookies are golden and the cookies are set, but tender.
    4. Let the cookies cool on the cookies sheets. Enjoy the best cookies ever!!

     

  • Burrata and Stone Fruit Salad

    • Posted ~ 8.10.17
    • By ~ Jenny
    • Responses ~ 0

    Pesto:

    In a food processor or blender, combine the basil, pine nuts, cheese, garlic, salt and lemon juice. Slowly add the olive oil until the pesto is blended. Refrigerate in a sealed container until ready to use.

    Pickled Onions:

    Combine all the ingredients except for the onions in a small bowl. Place the onions in a small tupper. Pour the liquid over the onions. Put the lid on the tupper and shake well. Refrigerate over night.

    Roasted Red Bell Pepper:

    Preheat the oven to 375 F. Place the red bell pepper slices on a baking sheet. Roast for 10 minutes. Let cool. They should be slightly soft. Place in a container and refrigerate until ready to use.

    Assembly:

    Spread the pesto on the bottom of a large salad platter. Place the tomato on top of the pesto. Salt and pepper the tomatoes. In a separate bowl, toss the arugula with the lemon juice and olive oil. Season with salt and pepper. Place on top of the tomatoes. Top the arugula with all the roasted red bell pepper slices and desired amount of pickled onions. Top with nectarine wedges. Tear the burratta into 4-6 pieces and place on top of the salad. Salt and Pepper the burratta. Serve while cold.

    Serves 12

     

  • Roasted Green Beans and Mushrooms

    • Posted ~ 12.06.16
    • By ~ Jenny
    • Responses ~ 0

    Vinaigrette:

    Whisk all the ingredients well in a small bowl. Set aside

    Green Beans and Mushrooms:

    Preheat oven to 400 F. Place the green beans and mushrooms on a rimmed baking sheet. Drizzle with 2-3 Tbsp. olive oil, salt, pepper and thyme. Toss to coat . Lay them down in a single layer. Place in oven and roast for 20-25 minutes. Let cool for about 5 minutes. Transfer to a medium bowl. Toss with the balsamic vinaigrette, feta cheese and almonds right before serving. Garnish with a little more feta cheese. Serve at room temperature.

  • Quinoa and Veggie Salad

    • Posted ~ 10.18.16
    • By ~ Jenny
    • Responses ~ 0

    Cook the quinoa with the broth according to the directions on the quinoa bag.

    In a large rimmed baking sheet, spread out the broccoli florets. Pour some olive oil on top of them with some salt and pepper. Roast in a 400 F oven for 20 minutes.

    In a large sauté pan, heat up about 2 Tbsp. olive oil. Once hot, add the minced garlic and chopped shallots. Saute until tender. Add the Kale and red pepper flakes. Saute until kale is semi tender. Season with salt and pepper.

    In a large bowl, add the cooked quinoa, sautéed kale mixture, roasted broccoli, chopped scallions, tomatoes, pinenuts , red onion and shaved parmesan cheese. Toss with the dressing. Serve at room temperature. It is best if you make and toss it at least 30 minutes to 1 hour ahead of your serving time (you can also make it a day ahead).

    Dressing:

    Whisk all the ingredients together and pour on top of the salad ingredients. Toss well. Store any leftovers in a sealed container in the refrigerator. Tastes fantastic the following day too.

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