Strawberry Shortcake

Makes 12 cupcakes 

(Recipe can be halved)

Ingredients: 

2 cups of sifted flour 

3 tsp baking powder 

1/2 tsp salt 

2/3 cup white sugar 

1/2 cup unsalted butter 

2 eggs 

3/4 cup milk 

1 tsp almond or vanilla extract 

Directions:

Preheat Oven to 375F.

1. Sift the dry ingredients together. 

2. Cream the butter and the sugar.  Beat the eggs in one at at time. 

3. Using a spatula or wooden spoon, add the flour and milk/flavoring alternately, beginning and ending with the flour. 

4. Spoon into the greased muffin cups. 

5. Bake at 375F about 20 minutes. Remove from tin after 5-10 minutes and cool on a rack. 

Strawberry topping: 

Using a large container of strawberries, wash and slice the berries.  Add 1/8 cup water and 1 TBS sugar to taste. Mix and refrigerate. This topping can be made ahead. Cut the cooled cupcakes in half and spoon the berry mixture over them. Top with whipped cream and sprinkle with icing sugar and sliced almonds (optional) to serve. 

You can also use peaches when they are in season. Slice the peaches and add sugar/cinnamon and a bit of water as above. 

Chicken Liver Pate with Thyme

This is a recipe from Bonnie Stern, which I think has been modified. It's called "Ruby Watchco's Chicken Liver Pate".  I used to go to Bonnie Stern's cooking school in Toronto, which has since closed unfortunately. But her recipes are available on line or in her many books. 

This pate is delicious and so easy to make if you have a cuisinart or a blender/food processor. 

It is very smooth and creamy and worth the calories from the butter and small amount of cream. 

Ingredients: 

1/4 cup butter 

3/4 cup finely chopped shallots (about 3 oz)

1 clove garlic, minced 

1 lb chicken livers, trimmed 

salt & pepper to taste 

2 tsp. finely chopped fresh thyme 

1/4 cup brandy 

1/4 tsp freshly ground nutmeg or to taste 

pinch of ground allspice 

2 Tbsp. heavy cream 

A fresh baguette or other crusty bread

Directions: 

1. Trim the chicken livers by cutting off the fat and stringy bits.  To do this, I like to use rubber gloves. It makes the task so much easier. I use rubber gloves when cutting or trimming chicken, fish or meat too. 

2.  Melt the butter in a large skillet over medium heat. Add shallots and garlic.  Cook until very tender, about 5-10 minutes. 

3. Season the chicken livers with salt & pepper.  Add to the pan and cook about 10 minutes until almost cooked through but still pink inside. Add thyme and brandy and cook 5 minutes or until most of the liquid has evaporated. Cool a few minutes. 

4.  Transfer to a food processor, add the nutmeg and allspice and puree until very smooth, about 1 minute. While pureeing, add the 2 Tbsp. of heavy cream to increase pate's spreadability. Season to taste with salt & pepper . 

5.  Spoon mixture into ramekins, cover with plastic wrap and refrigerate a few hours.  Remove from the fridge for a few minutes to let it soften, then serve with a baguette. 

Makes about 1 cup of pate.