This drink was made for reapers or death spirits - or any creatures who like the sweet, smooth taste of souls - but it can also be a drink for fae, or maybe even bears, as it contains cream and sweet things and light-tasting fruit! Sadly I don’t have a photo because every time I make it I end up forgetting that I need to photograph it, whoops.

Ingredients:

-3 large strawberries
-Approx. half a cup of half & half cream
-One ‘snack size’ vanilla pudding cup
-Approx. half a cup of milk
-A teaspoon of sugar (optional)
-A big mug

1.) Wash and de-leaf the strawberries. On a plate or cutting board, chop them into fine little pieces. (You can also use a food processor if you really want to, but that will probably eliminate an option at the end.)

2.) Put these strawberries into your mug. If there’s any juice on your plate/cutting board, make sure it goes in, too!

3.) Pour your cream so that it almost covers the strawberries. Then, spoon the pudding in. Mix everything thoroughly.

4.) Pour in your milk until it reaches almost the top of your mug. Mix everything again.

5.) Now you have an option - eat the strawberry bits now, strain the strawberry bits out, or leave them in. Personally I spoon out and eat them first before drinking the drink.

6.) Optional - taste it and, if it isn’t sweet enough yet, add a teaspoon of sugar and mix it again.

7.) Drink with bliss.

• 2 (1 lb) pork tenderloin
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 1 teaspoon ground allspice
• 1/4 cup butter or 1/4 cup margarine, divided
• 1/2 cup diced shallot
• 2/3 cup dry white wine
• 3 tablespoons seedless blackberry fruit spread
• fresh blackberries
• fresh thyme sprig

1. Sprinkle pork evenly with salt, pepper, and allspice.
2. Cover and chill 30 minutes.
3. Grill pork, covered, over medium-high heat for 20 minutes or until meat thermometer registers 160°, turning pork once.
4. Remove from grill and let stand for 10 minutes.
5. In a small saucepan, melt 2 tablespoons butter over medium-high heat.
6. Add in shallots; stir/saute for 5 minutes or until tender.
7. Add in wine; cook 13 minutes or until liquid is reduced by half.
8. Lower heat to low; whisk in fruit spread and remaining butter; cook 2 minuutes or until slightly thickened
9. Cut pork into 1/4-inch slices.
10. Drizzle blackberry sauce over pork; garnish with fresh blackberries and thyme sprigs, if desired.

• 1/3 cup lemon juice
•  1/3 cup Crisco® Vegetable Oil
•  1/4 cup chopped onion
•  2 cloves garlic, minced
•  4 (4 ounce) beef tenderloin or eye of round steaks, trimmed of fat
•  Salt and coarsely ground black pepper
•  Crisco® Original No-Stick Cooking Spray
•  1/2 cup Smucker’s® Seedless Blackberry Jam
•  1/4 cup red wine vinegar
•  1/4 teaspoon onion powder
•  1/4 cup fresh or thawed frozen blackberries

1. Mix lemon juice, oil, onion and garlic in large re-sealable plastic bag. Place steaks in marinade. Seal bag and refrigerate 6 to 24 hours, turning bag occasionally. When ready to cook, season steaks with salt and coarsely ground pepper. Discard marinade.
2. Spray grill rack with no-stick cooking spray. Heat grill.
3. Cook jam, vinegar and onion powder in small saucepan over medium heat until jam is melted, stirring constantly. Remove from heat.
4. Place steaks on prepared grill. Cook 8 to 12 minutes or until desired doneness, turning once halfway through cooking time. To serve, top steaks with blackberry sauce. Sprinkle with fresh blackberries.

• 1/2 teaspoon dried thyme, crushed
•  1/2 teaspoon dried sage, crushed
•  1/4 teaspoon salt
•  1/4 teaspoon pepper
•  4 (4 ounce) boneless pork loin chops
•  1 tablespoon butter
•  1 tablespoon olive oil
•  1/4 cup seedless raspberry jam
•  2 tablespoons orange juice
•  2 tablespoons white wine vinegar
•  4 sprigs fresh thyme (optional)

1. Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
2. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
3. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Ingredients 

5 oz (150 g) raspberries, hulled

5 oz (150 g) strawberries, hulled

 2 oz (50 g) redcurrants, stalks removed

For the caramelised flaky pastry:

4 oz (110 g) flour with a pinch of salt added

2½ oz (60 g) butter, weighed carefully (too much makes too soft a pastry), wrapped in foil and left in the freezer for 1 hour

 1 tablespoon lemon juice

 1 egg, beaten

 2 level tablespoons icing sugar

For the pastry cream filling:

1 large egg, plus 1 egg yolk

 1 oz (25 g) caster sugar

7 fl oz (200 ml) whole milk

 ¾ oz (20 g) plain flour

 ¾ teaspoon pure vanilla extract

To finish:

 5 fl oz (150 ml) double cream

1 rounded tablespoon

caster sugar icing sugar for dusting

Method

To make the pastry, first sift the flour and salt into a bowl, then take the butter from the freezer and, holding it with foil, dip it into the flour and grate it on the coarsest blade of a grater – dipping it into the flour once or twice more until it is all in the bowl. Now take a palette knife and flick the flour over the grated butter, cutting and tossing until the flour and butter look evenly blended.

Next, sprinkle in the lemon juice, then, using your hands, gently bring the dough together, adding a few drops of water to make a firm dough that leaves the bowl clean. Wrap it in a polythene bag and chill it in the fridge for 30 minutes. Meanwhile, pre-heat the oven to gas mark 7, 425°F (220°C).

Next, take a rolling pin and a tape measure, and roll the pastry out to a square measuring 12 x 12 inches (30 x 30 cm). Using the rolling pin to roll the pastry round, carefully transfer it to the baking sheet. Prick the surface of the pastry with a fork and brush it all over with beaten egg, then place the baking sheet on a high shelf in the oven and bake for 10-12 minutes – but do watch it carefully (no answering the phone etc) because ovens do vary. What you need is a very brown, crisp finish. Then, to get it extra crisp, pre-heat the grill to its highest setting, sprinkle the pastry with 1 level tablespoon of the icing sugar and then literally flash it under the hot grill – don’t take your eyes off it till the sugar caramelises, which it will do in just a few seconds.

Remove the pastry square from the grill and, using a sharp knife, cut it into three equal strips. Turn them over, sprinkle the rest of the icing sugar over, and flash them under the grill once again. Once the pastry has cooled on a wire rack, it is ready to use and can be stored in a polythene box with each layer separated with a strip of silicone paper (parchment). The pastry is very delicate, so handle it carefully, but if any strips do happen to break, don’t panic – you can use them as bottom or middle layers of the millefeuille.

To make the pastry cream, break the egg into a medium-sized mixing bowl, then add the egg yolk and sugar. Next, put the milk on to warm over a gentle heat while you whisk the eggs and sugar together until the mixture becomes thickened and creamy – about 1 minute with an electric hand whisk on the first speed. Then sift in the flour and whisk that in. 

Now turn the heat up to bring the milk to boiling point and then whisk the milk into the egg mixture. After that return the whole lot to the pan and continue to whisk, this time with a balloon whisk, over a medium heat until the mixture becomes very thick – keep the whisk going all the time because the mixture can catch very easily if you don’t. As soon as a bubble on the surface bursts, remove the sauce from the heat and quickly pour it into a bowl, then stir in the vanilla extract. 

Cover the pastry cream with clingfilm to prevent a skin forming, and leave it to get completely cold.

When you come to assemble the millefeuille (which shouldn’t be before about an hour before you want to serve it), whip the double cream and caster sugar together till fairly stiff, then fold the pastry cream into it. To assemble, place the bottom layer of pastry on a suitably sized plate or board and spread it with a quarter of the cream. Top this with half the fruit and a further quarter of the cream. 

Now place the next layer of pastry on top, pressing it gently down to fix it in place, and cover this with another layer of cream followed by the rest of the fruit and the rest of the cream. 

Finally, arrange the last layer of pastry on top, dust with icing sugar and serve cut into thin slices using your sharpest knife.

(via Wine and Honey Salmon (on yet another cedar plank) recipe from Food52)

(via Salmon Avocado Mango Tartare {recipe})

(via Salmon and Mango Ceviche - Hispanic Kitchen)

(via Torched Salmon and Mango Tacos with Soft Corn Tortillas (GF DF) | Wholesome Cook)