Category Archives: Appetizers

Strawberries and Cream on Sliced Baguette





 I couldn’t decide which picture to use, so I used them all.  They just look so pretty.  To get my cheesecake fix without spending hours baking one, I had some cream cheese, strawberries, and half a baguette left.  If you don’t have a spare artisan baguette laying around that you purchased at the  fancy gourmet section of your supermarket, use crackers.


  • 12 in. baguette, sliced (16 pieces)
  • 1/2 block cream cheese
  • 1 Tbsp. honey
  • 3 Tbsp yogurt (vanilla or plain)
  • 1/2 tsp. vanilla extract
  • 3 tsp. sugar
  • 1/2 tsp. cinnamon
  • pinch of nutmeg
  • 8 strawberries, sliced in half
  • 1 Tbsp. sugar


  1. Toast baguette slices if they are stale, in the toaster oven. 
  2. In small bowl, mix cream cheese, honey, yogurt, vanilla extract, sugar and cinnamon and nutmeg.
  3. Sprinkle 1 Tbsp. sugar onto strawberries, mix gently until strawberries looked glazed.
  4. Spoon cream cheese onto bread, garnish with slice of strawberry.

Coconut and Panko Fried Shrimp


 This recipe was pretty easy but in order to get that crispy breaded coating you need to follow the steps.  I use to combine or skip steps because I was lazy and they never turned out quite right.  You will need a bowl of tempura flour (or regular flour), a bowl with one whisked egg, and a plate with a mixture of coconut flakes and panko bread crumbs.  I also won’t tell you how to serve it as a side dish, main dish, appetizer, or something.  If it were up to me, I’d just make a pound of shrimp and eat that for dinner.

Coconut & Panko Fried Shrimp (serves 2-4)


  • 1 pound of de-veined, butterflied shrimp
  • 1 cup of tempura flour
  • 1 egg
  • 1 cup of panko bread crumbs
  • 1 cup of coconut flakes
  • 3 cups oil 



  1. De-vein and butterfly 1 pound of shrimp. Basically that means slitting both sides of the shrimp, one side should have the poop tract and the other side would butterfly the shrimp in half.  Pour 1 cup of tempura flour in bowl, whisk one egg into another bowl, and combine 1 cup of panko crumbs with 1 cup coconut flakes on a plate.
  2. Dredge shrimp in tempura flour. Shake off excess flour, coat with egg mixture. Shake off excess egg, coat in panko/coconut mixture, set aside.  Halfway through this process, heat 3 cups of oil on medium high on your stove.  Use a small pot deep enough so the shrimp are fully covered in oil, assuming you don’t own a deep fryer.  If your stove knob goes up to 10, set it to 8.
  3. Place 4-5 shrimp in at a time.  Too many will cause the oil to either bubble over or the oil temp to go down, something bad always happens when I do too much too fast.  When shrimp is golden brown, use tongs or wire mesh to scoop up onto plate lined with paper towel to drain.

This is how I served mine, with a side salad:


Blog Widget by LinkWithin