Tuesday, February 17, 2015

Chocolate-Strawberry Shortcakes with Amaretto Cream

If you've ever made a pie crust that was flavored with almond, you know that it can be a total game-changer for your dish. Amaretto is an almond flavored-liqueur that will completely change the whipped cream! You could also use hazelnut or orange liqueur depending on your preferences.

You'll Need:
  • 2 1/2 Pounds strawberries, cored and sliced (about 5 cups)
  • 3 Tablespoons granulated sugar
  • Juice of  1/2 large lemon (1 tablespoon + 2 teaspoons)
  • 2 Cups all-purpose flour + additional for rolling
  • 2 Tablespoons unsweetened cocoa powder
  • 1/3 Cup light brown sugar
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1/4 Cup oil
  • 1/2 Cup plain yogurt
  • 1/4 Cup whole milk
  • 1 Egg, lightly beaten + 1 egg white lightly beaten
  • 1/4 Cup bittersweet chocolate chips
  • 1 Teaspoon vanilla extract
  • 2 Tablespoons sliced almonds
  • 1/2 Cup + 2 tablespoons heavy whipping cream, chilled
  • 1 Tablespoon confectioners' sugar
  • 1 Tablespoon amaretto liqueur


In a large bowl, combine the strawberries, granulated sugar, and lemon juice. Stir, then refrigerate for 1 hour or up to 8 hours. Note: Bring to room temperature before serving.

Preheat the oven to 425 F and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, and salt. In a medium bowl, whisk together the oil, yogurt, milk, whole egg, chocolate chips and vanilla. Add the flour mixture and stir until moistened (the dough will not come together completely).

Using floured hands, transfer the dough to a floured surface and form it into a ball. Pat it into a thin disk and lightly sprinkle it with flour. Roll the dough into a 3/4" thick circle. Cut out as many circles as you can with a 2 1/2" biscuit cutter and transfer them to the prepared baking sheet. Keep rolling and cutting the dough until you have 10 biscuits. 

Lightly brush the tops with the egg white. Sprinkle evenly with the almonds, pressing lightly so they adhere. Bake for 10-11 minutes, or until the bottoms are lightly browned and a toothpick inserted in the center comes out clean. Transfer to a rack and cool for 10 minutes.

In a large bowl, combine the whipping cream, confectioners' sugar, and amaretto. Beat on high speed for 2 to 3 minutes, or until soft peaks form. Split the biscuits horizontally. Top each bottom half with about 1/2 cup strawberries and 2 tablespoons whipped cream. Cover with the top halves and serve immediately. 

For more information: Click here to visit Will Clower's website.
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Thursday, February 12, 2015

Pine Nut Lemon Quinoa

Quinoa is a wonderful food to try. It is a delicious grain that can work well as a side dish to a piece of fish.

You’ll Need

1/4 cup pine nuts
1 cup quinoa
2 cups water
1/4 teaspoon salt
1/4 cup fresh lemon juice
2 stalks celery, chopped
1/4 red onion, chopped
1/2 teaspoon ground cumin
1 bunch fresh parsley, chopped

Salt and pepper to taste

Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.

In a saucepan, combine the quinoa, water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, approximately 12 minutes. Cool slightly, then fluff with a fork.

Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, red onion, cumin and parsley. Adjust salt and pepper before serving.

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Honey Broiled Sea Scallops

If you want to make that special someone a great meal, these scallops are perfect! Sharing time and good food is the perfect gift.

Honey Broiled Sea Scallops
You’ll Need:
  •  3 Tablespoons lime juice
  •  1 Tablespoon olive oil
  •  1 Tablespoon honey
  •  1 Pound sea scallops
  •  1 Tablespoon soy sauce
  •  ¼ Teaspoon ginger
  •  2 Tablespoons toasted sesame seeds


Combine lime juice, oil, honey, soy sauce, and ginger. Then, add the scallops and toss to coat. Cover and refrigerate 1 hour, stirring occasionally.

Remove scallops from marinade, but make sure to reserve the marinade.

Thread scallops evenly on 4 skewers.Place skewers on shallow baking pan that has been sprayed with a non-stick coating. Broil 4-6 inches from source of heat 2-3 minutes.

Turn and baste with reserved marinade and continue cooking 2-3 minutes or until opaque throughout.

Place sesame seeds on wax paper and roll each skewer over the seeds to evenly coat scallops. Serve immediately.

For more information: Click here to visit Will Clower's website.
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Tuesday, February 10, 2015

Garlic Collard Greens

Collards the are sooooo delicious and nutritious. Try this easy and tasty way to prepare them.

You’ll Need
  • 2 pounds collard greens, trimmed, washed and cut into 1 inch slices
  • ¼ cup sliced fresh garlic
  • ½ cup vegetable oil
  • ½ teaspoon salt
  • Black pepper to taste
  • Tabasco sauce
In a large pot, boil the collards until very tender.
Drain cooked greens thoroughly in a large strainer or colander.
Heat the oil in a skillet or the pot that was used to cook the collards.
Add the garlic and cook, stirring constantly, until garlic is nicely browned and crisped.
Add drained collards, season with salt and pepper, and a few dashes of Tabasco.
Mix together thoroughly.
This dish goes nicely with black-eyed peas, rice and cornbread.

Friday, February 6, 2015

Saffron Butter Sauce

This is a wonderful sauce to complement both pastas and seafood.

Yields Approximately 1 cup

You’ll Need
  • ¼ teaspoon saffron threads, crumbled
  • 2 Tablespoons shallot, minced
  • 2 Tablespoons white wine vinegar
  • 3 Tablespoons heavy cream
  • 14 Tablespoons unsalted butter, cold and cut into 14 pieces
  • Salt and Pepper
  • In a small heavy saucepan, combine the saffron, shallot, vinegar, and wine.
  • Simmer the mixture until it is reduced to about 2 Tablespoons.
  • Stir in the cream and simmer the mixture, whisking occasionally, until the liquid is reduced to 2 Tablespoons.
  • Season the mixture with salt and pepper.
  • Reduce heat to low, and whisk in the butter, 1 piece at a time, but overlapping slightly to keep the sauce from getting too hot.
  • Remove from heat, from time to time, as the butter is whisked in.
  • Remove from heat and season to taste with salt and pepper.
  • Use with pasta and/or sea foods.

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