Here at the Kenmore Live Studio meet Joelen Tan of www.whatscookinchicago.com and learn about her various Web sites and other culinary endeavors. Joelen demonstrates how to prepare blackberry limeade – a delicious beverage for the summer time (or any time!) – then demonstrates how to prepare creamy shrimp rolls, and wraps up her demonstration by preparing easy strawberry shortcake. Watch to learn how to prepare a delicious, refreshing meal that is perfect for the summer!
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Recipe: Blackberry Limeade
Chef: Joelen Tan
Ingredients:
6 cups water, divided
3 cups fresh blackberries
1 cup sugar
2/3 cup fresh lime juice (about 4 limes)
8 thin lime slices Fresh blackberries (optional)
Method:
Place 1 cup water and 3 cups blackberries in a blender; process until smooth. Press blackberry puree through a sieve into a large pitcher; discard seeds. Add remaining 5 cups water, sugar, and juice to pitcher; stir until sugar dissolves. Place 1 lime slice and a few blackberries, if desired, into each of 8 glasses; pour about 1 cup limeade over each serving.
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Recipe: Creamy Shrimp Rolls served with potato chips
Chef: Joelen Tan
Ingredients:
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
pinch of old bay seasoning
kosher salt and pepper
1 1/2 pounds cooked medium shrimp, cut in half crosswise
2 stalks celery, chopped
4 hot dog buns
1 small head butter lettuce, torn into pieces
potato chips to serve on the side
Method:
In a medium bowl, whisk the mayonnaise, lemon juice, old bay seasoning, ½ teaspoon salt, and ¼ teaspoon pepper.
Fold in the shrimp, celery, and chives, if desired.
Line the buns with the lettuce and fill with the shrimp mixture. Serve with the potato chips.
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Recipe: Easy Strawberry Shortcake
Chef: Joelen Tan
Ingredients:
1 quart fresh strawberries, halved
1/2 cup granulated sugar
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup heavy whipped cream
1 (14 ounce) angel food cake, cut into cubes
Method:
In a large bowl combine strawberries with sugar and toss well to coat. Set aside and chill to macerate.
In a large bowl, beat the cream cheese and powdered sugar with a hand mixer. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipped cream and whip to stiff peaks.
Fold the whipped cream into the cream cheese mixture.
Fold in the cake cubes and transfer the cake cubes into an ungreased 9×13 baking dish. Cover and chill for at least 2 hours.
Cut the cake into squares and top with macerated strawberries.
Enjoy!
eventName: Simple and Scrumptious for Summer
eventLiveDate: 06/24/11
talentName: Joelen Tan
segmenttypeID: 13
Credit: YouTube
