Sunny's Kitchen (36 page)

4
Fry the tomatillos.
Coat the bottom of a large straight-sided pan with oil. Heat over medium-high heat until the oil begins to swirl. Add the coated tomatillo slices in one layer and fry on one side until a peek beneath reveals a golden crust, then flip and fry the other side, 4 to 6 minutes total. Transfer to a paper towel–lined plate and sprinkle with a pinch of salt. Serve warm with the sauce.

 

tips!
Make a sandwich with the fried tomatillos, pepper Jack or provolone cheese, and mixed baby greens on toasted bread. Use the sauce as a spread.
•
Leftover sauce doubles as a great vegetable dip or a dressing for a cucumber or fruit salad.

t
his is truly a celebration cake. I’ve whipped it up in my kitchen for New Year’s Eve parties and for friends to celebrate good news, and I even made it once for Vice President Joe Biden, his wife, Dr. Jill Biden, and some very deserving military war veterans in the vice president’s kitchen. That was a trip filled with anxiety about what to wear! I knew though how easy this would be to prepare, and what a show stopper it would be. It was truly an honor to serve the veterans. I hope you have many occasions in your life to make this as well.
SERVES 8 TO 10

1
Prepare the cake.
In a medium pot, combine the sugar, lemon juice, and ¼ cup water. Heat over medium-high heat, stirring to dissolve the sugar. Remove from the heat and stir in the almond extract. Using a brush, lightly coat both sides of each slice of cake with the mixture. Then cut the cake slices into 1-inch cubes.

2
Make the cream cheese spread.
In a stand mixer with the whisk attachment, cream the sugar and cream cheese until smooth and light. Add the heavy cream and blend on medium-high speed until smooth and the texture of whipped cream, about 2 minutes.

3
Assemble the trifle.
Use a 3-quart trifle dish. Divide all ingredients into thirds. Make sure each layer is even all the way to the sides of the dish so the layers are apparent from the outside. The cake is the bottom layer, then dollop the cream cheese mixture and gently spread. Place the quartered strawberries around the rim of the dish and place half the chopped strawberries in the center. Repeat the cake and cream cheese layers, then top with blueberries. Repeat the cake and cream cheese layers. For the final fruit layer, create a design using the remaining chopped strawberries and the blueberries. Refrigerate for 1 hour before serving.

i
f you decide to make this past midnight, then you’re on the right path. I think most of my desserts are developed in my kitchen in the wee hours of the night. I have an incurable sweet tooth that will wake me up like a nightmare and put me to work until it’s satisfied. This layman’s version of a crepe is in its own lane because it’s tasty, fast, and easy to make when you’re sleep-cooking. And it’s easy to remember how to make the next day, at a proper time.
SERVES 4

1
Prepare the tortillas.
Divide the chocolate hazelnut spread among the tortillas and spread evenly on one side.

2
Cook the crepes.
On a griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter until bubbly. Add 1 or 2 of the tortillas with the chocolate hazelnut spread side facing up. Visualizing an imaginary line down the center of each, put ⅓ cup marshmallows over one half of each tortilla, keeping them in a single layer. Allow the tortillas to slightly bubble in the pan; peek underneath for a golden, toasted color. Quickly fold the uncovered half of the tortilla over the side with the marshmallows, making a half circle, then slightly press down to seal. Flip when the marshmallows are slightly melted and spongy, about 1 minute. Remove after just a few seconds, as this flip is just to reheat the other side of the tortilla, not to melt the marshmallows. Transfer each crepe to a cutting board and cool for just 1 minute. Place the remaining 2 tablespoons butter in the pan and cook the remaining tortillas.

3
Coat the crepes.
Place the chopped hazelnuts on a plate. Cut the crepes in half, then quickly press the cut side and rounded edges in the nuts to stick. Serve immediately.

 

tip!
Stir a heaping spoonful of peanut butter or almond butter into the chocolate hazelnut spread for a fun flavor.

i
am hard-wired to think every proper dinner deserves a sweet ending. I’m also a sucker for a shortcut. This is a cross between a blueberry and apple pie. Don’t worry about making the crust or the granola. Sometimes fast wins out over technique, in a landslide.
SERVES 6 TO 8