Did you know? Peter Som is an excellent chef. Enjoy Peter’s recipe of Panko Fried Oysters prepared for Fashion’s Night Out a few years ago! Serves 12 12 Large Shucked Oysters 1 Egg ¼ Teaspoon Salt pinch Pepper dash of 5-spice powder. 1 tablespoon water 1 cup Panko breadcrumbs 1 cup flour vegetable oil for frying …View More
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Summertime has officially begun. And if yesterday’s 15-hours of daylight didn’t remind you of this glorious realization, then perhaps a quick trip to the Farmers’ Market will. With longer, warmer days, the local farms are impressing us with seasonal delights that range from tart cherry stomp to the sweetest of the season: fresh strawberries. Actually better when small, strawberries are a close cousin to the rose and can range from sweet to tart. And, while quite delicious on their own, we quite enjoy dipping them in Ronnybrook Farm’s Creme Fresh (while enjoying Central Park’s pastoral views, of course). Still, there are other ways to enjoy this bold fragaria, so we coaxed our chef at BG Restaurant to share a few of his favorite recipes. Bon Appetit! View More
ISAAC MIZRAHI’S STRAWBERRY CREAM CAKE
Yield: 1 four-layer cake
12 tablespoons (1½ sticks) unsalted butter, softened
1½ cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 large egg whites (¾ cup)
¾ cup milk
2 teaspoons vanilla extract
2 9-inch diameter by 1½ -inch deep round cake pans, buttered and bottoms lined with parchment or waxed paper
for cream icing:
1 envelope unflavored gelatin
2-3 quarts strawberries, stems removed, mashed
¼ cup sugar
2-2½ cups heavy cream, cold
Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add ⅓ of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely. Slice each cake in half horizontally with a serrated knife, creating 4 layers.
While cakes are in the oven, prepare the cream icing.
Bloom gelatin according to package directions (mix with ¼ cup water and allow to sit for 5 minutes). Mix ½ cup mashed strawberries with bloomed gelatin. In a small saucepan combine sugar and remaining mashed strawberries. Heat over low heat for a few minutes to melt sugar. Allow to cool at room temperature. Whip heavy cream with a mixer for about 5 minutes until just forming stiff peaks. Mix the gelatin mixture with the sugar-strawberry mixture and gently fold into whipped cream. Chill in refrigerator for about one hour until cool, but not fully set.
To assemble, place one cake layer on a serving platter and spread with a generous amount of strawberry icing. Repeat layering cake and icing until all layers are used and frost the outside of the cake. Transfer the finished cake to the refrigerator until ready to serve. Enjoy!