Ask Bonnie

What better way to spend an evening than with your friends at your local Crown.

$15 admission, a Free Riedel Glass, 50 wines & Spirits, food & fun!

Friday July 11th
FORT LAUDERDALE-1645 Cordova Road
954-525-6565

Saturday July 12th
SUNRISE -12524 W Sunrise Blvd
954-851-WINE(9463)

Saturday July 12th
PORT ST LUCIE WEST
1481 NW St Lucie West Blvd
772-323-2203

Friday July 18th
JUPITER-97 US Highway One
561-427-0558

Saturday July 19th
DELRAY BEACH-911 SE 6th Avenue
561-278-2100

Saturday July 19th
NORTH MIAMI- 12555 Biscayne Blvd
305-892-WINE(9463)

Cake:
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine salt
4 tablespoons unsalted butter, melted
1 large egg, beaten
1/2 cup whole milk
1 teaspoon pure vanilla extract
Strawberries and Cream:
2 pints strawberries
1 tablespoon granulated sugar
1 cup heavy cream
1 tablespoon confectioners’ sugar
1/2 teaspoon pure vanilla extract

For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour.
Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack.

For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the granulated sugar. Set aside. Whip the cream with the confectioners’ sugar and vanilla to soft peaks. Refrigerate until ready to use.

To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.

Know-How: Cutting a cake into layers is easy as saw-spin-separate: Begin to saw the cake in half horizontally. Just before you reach the middle of the cake, give it a quarter turn. Continue to saw almost to the center, then give it another quarter turn and saw again until you reach your original point of entry. Saw completely through the cake’s center and separate the layers.

From Food Network Kitchens

Saturday, June 14, 2008
Flag Day

Where: Bonefish Grill, 21065 Powerline Road (Boca Grove Shopping Center), Boca Raton
Time: 6:00 PM - 8:30 PM

Join Friends Of Florence Fuller Children Development Centers
At An Exclusive Preview Of The New Bonefish Grill Restaurant Opening In Boca Raton

Saturday, June 14, 2008; 6:00 - 8:30 pm

Florence Fuller Child Development Centers, Inc., is the designated beneficiary for an exclusive preview of the Bonefish Grill Restaurant opening soon in Boca Raton at 21065 Powerline Road (Boca Grove Shopping Center). On Saturday, June 14, from 6:00-8:30 pm, guests will have an opportunity to sample the culinary delights found at Bonefish Grill including Mussels Josephine, Cajun Chicken Egg Rolls, the house specialty Bang Bang Shrimp, Mahi Mahi Piccata, Ahi Tuna with Warm Mango Salsa and Pistachio Parmesan Crusted Rainbow Trout and much more! Free libations will include specialty martinis and cocktails, and samplings from the restaurant’s incredible wine list. The polished-casual seafood restaurant appeals to those who crave high quality cuisine at a good value in a comfortable, lively atmosphere.

Bonefish Grill is known for its fresh ingredients creatively prepared using flavorful ingredients such as hearts of palm, pine nuts, artichokes, goat cheese and sun dried tomatoes. There’s something for everyone on the menu, which features a selection of fine hand-cut steaks and pork tenderloin, as well as pasta and chicken dishes, in addition to the fresh fish offerings.

To purchase tickets for this limited-attendance event ($25 per person, including two free drinks, with all proceeds going directly to FFCDC), pleasec call Cheryl Brower on 561-391-7274 ext. 122. Attendance is limited to 200 people so please book early.

WHAT: Fundraiser at Bonefish Grill to support Florence Fuller Child Development Centers

COST: $25.00 pp, to include sampling of the restaurant’s extensive dishes, plus two drinks

To purchase your tickets please call Cheryl Brower on 561-391-7274 ext. 122.

RECIPE INGREDIENTS:
2 1/2 to 3 cups white icing
1 baked 13- by 9-inch cake
4 baked cupcakes
5 baked mini cupcakes
1/4 cup green icing
Green gel icing (optional)
Candy for decorations, such as spearmint leaves, colored sugar, colored nonpareils, LifeSavers Gummies, sour rings, jujubes, M&M’s Minis, and Jujyfruits
1. First, frost the 13- by 9-inch cake with the white icing. (Tester’s Tip: To avoid dark crumbs in the light-colored icing, we used a white cake and cupcakes.) Arrange the cupcakes and mini cupcakes (you can cut them in half horizontally for thinner flowers if you wish) on top of the cake, wherever you’d like a flower. Cover them with the white icing as well, including the sides.

2. Using a pastry bag (or a plastic bag with one small corner cut off), pipe a green icing stem for each flower. If you’d like, you can also add green gel icing grass. Place spearmint leaves along the icing stems, then decorate the cupcakes with colored sugar and candies to create a garden of colorful blooms. You can also pipe on dollops of icing, like some of the flowers.