Happy Mother's Day


Sweets For The Sweet

Bake up some lovin’ from the oven this Mother’s Day with this lovely dessert from Jonathan Spahr, the executive pastry chef at Estate House. Contact the Estate House at 480.970.4099 or visit estatehouseaz.com.

Strawberry Rhubarb Strudel with House-made Buttermilk Ice Cream

INGREDIENTS:
(for the strudel)
1 cup of fresh strawberries (large, diced)
⅔ cup of fresh rhubarb (large, diced)
1 cup of granulated sugar
1 cup of brown sugar
2 star anise
1 bay leaf
Black pepper to taste
6 – 12x17 sheets of Filo dough, thawed
8 oz melted butter
½ cup of granulated sugar for dusting
¼ cup of powdered sugar for dusting

(for the buttermilk ice cream)
14 egg yolks
1 lb. of granulated sugar
1 cup powdered milk
1 quart milk
3 cups buttermilk
1 cup heavy cream


Strawberry Rhubarb StrudelStrawberry Rhubarb Strudel with House-made Buttermilk Ice Cream


PREPARATION:
(For the strudel)
Pre-heat oven to 400 degrees. Combine first set of ingredients in a sauce pan and bring to a boil. Continue simmering until a thick sauce is achieved. Cool to room temperature.
Lay one filo sheet flat on plastic wrap and brush with butter. Then, sprinkle a light layer of sugar over butter. Place another sheet of filo on top and repeat with the remaining pastry. Cut the sheets in half lengthwise. Place marmalade in a piping bag and pipe a long bead 1 ½” thick, down the length of the pastry. Repeat with the other half. Roll the strudels up tight, using the plastic wrap underneath to help roll it up. Place on a baking sheet with parchment paper. Brush with butter and dust with sugar, bake to a uniform golden color, 10-15 minutes.

(For the buttermilk ice cream)
Combine milk, 8 oz of sugar and powdered milk in a sauce pan; bring to a simmer stirring frequently. Combine remaining 8 oz of sugar and yolks in a large bowl and whisk together. Slowly pour in hot milk while whisking. Return to sauce pan and cook over low heat. Stir constantly with a rubber spatula. When custard arrives to a thick cream consistency remove from heat and place in an ice bath, careful not to scramble eggs. If it occurs, blend custard smooth. Cool on the ice bath for 10 minutes, then add cold buttermilk and cream. Pour custard in an ice cream maker and freeze.

Serve immediately with warm strudel. Or freeze ice cream overnight for a firmer ice cream.



CST logo

Community News for Scottsdale, Paradise Valley, Northeast Phoenix, Carefree, Cave Creek and surrounding areas.

CITYSunTimes Online Extras May 2010 | Read the full SECTION


FOOD & WINE

Mother’s Day is May 9, and maybe you are not sure what to do for that amazing mom in your life. Gifts are always nice, and it may be about time for some new fluffy slippers and a little pampering. But when it comes to making memories, nothing beats time spent with loved ones, especially gathered around a table sharing a special meal together. Here are just a few tasty ways to make the most of your day celebrating mom. [Read the full story in our May issue.]

Foodie Feast For The Philanthropic Mom

Flavors of PhoenixThe 19th annual Flavors of Phoenix is a unique gourmet delight sure to please Mom’s palate. Thirty of the top chefs from across the state of Arizona assemble for a night, Wednesday, May 19, of elaborate table décor, exquisite food, fine wine and a great cause. Each chef has his or her own table for 12 with the responsibility of providing linens, flowers, theme-related objects or any other items to make each table unique.
The setting also includes a cooking station so that all food preparation can be done right in front of the gala’s guests who enjoy at least five courses with accompanying wines. This allows all guests to interact with the chef and with one another while learning some tips from the experts.
Thirty chefs will be led by co-chairmen Chef Christopher Gross, Christopher’s Restaurant and Crush Lounge, Chef Michael DeMaria, Heirloom an American Restaurant; and Chef Todd Berry, Westin Kierland Resort and Spa.
The event, presented by the Mayo Clinic, will be held at the Westin Kierland Resort and Spa and begins with a reception and silent auction at 6pm. The cost is $350 per person; $4,200 for table of 12, with proceeds benefiting the American Liver Foundation, whose mission is to facilitate, advocate and promote education, support and research for the prevention, treatment and cure of liver disease. For more information, including a list of participating chefs, visit the event website.


Help Mom Step Up Her Game

Sassi Chef Peter DeRuvoFor the mom who wants to take her cooking to another level, Sassi is offering an interactive cooking class and three-course meal by Executive Chef Peter DeRuvo [pictured] on June 13. Sassi, specializing in cuisine inspired by the traditions of Southern Italy, is holding a “Sundays with Chef Peter DeRuvo” cooking series throughout the year focusing on the regional cuisine of Italy.
The June 13 class is from 2-4pm and features the regional cuisine of Campagna, the southwest coast of Italy. The menu will include a first course of pizza Neapolitan; a main course of spaghetti alla cedro di Gamberetti; and a dessert of limoncello gelato.
Guests will experience three courses with Italian wine pairings and a welcome pour of Prosecco, along with the opportunity to learn one-on-one from Chef DeRuvo. Reservations with payment are required online at sassi.biz. Sassi is located at 10455 East Pinnacle Peak Parkway in North Scottsdale.


Whisk Mom Away To Napa

Napa Balloon Ride

If a quick trip to Napa is just the ticket for Mom, Napa Valley insiders Kevin Trzcinski, owner of Napa River Adventures, and Paul Hendrix, owner of Napa Valley Adventure Tours, have a few tips to help you plan your getaway.
Hendrix recommends doing research on Napa adventures well before your vacation. “Before you plan your trip, investigate all of the beautiful things to do outdoors – from hiking in the national parks to climbing at Mount St. Helena.” Besides checking the web for ideas, he recommends asking an expert (like himself) about all the inside places to go – sometimes the most amazing places are hidden in places you wouldn’t expect.

Travelers from around the world visit Napa Valley for the wine, the cuisine and especially the natural beauty. From the hot springs in Calistoga to the rolling hills of the Carneros Region, there are myriad ways to take in the gorgeous vistas.


FOOD & WINE Online Extras | CITYSunTimes May 2010

Webpage design by Kathryn M. Morgan, MorganHouse Custom • MorganHouseCustom.com