Some doubly delicious news just in time for National Twin Month! Vancouver twins Katrina and Alessia Yaworsky are celebrating by cooking up a delicious "twinspired" dish that’ll do double-duty all summer long! It’s one recipe they’ve done two ways to embrace their individuality and allow them more time to bask in the warmth of the sun, instead of the oven!
More than 6,000 twins are born in Canada every year and Statistics Canada reports that one of every 32 children born are multiples! Although identical (or nearly so) in looks, twins commonly have very different tastes, particularly when cooking. Katrina loves gourmet, while Alessia prefers the every day. And for desserts, Alessia says “I choose the grill while Katrina prefers the chill.” Rhyme intended!
Enjoy Katrina and Alessia’s recipes for a classic and gourmet grilled cheese along with a grilled strawberry dessert and a parfait this August, and celebrate National Twin Month along with them! —Vita Daily
Everyday Grilled Cheese
2 slices whole wheat or sourdough bread
2 slices Tre Stelle Deluxe Mozzarella
Salt and pepper to taste
Butter both sides of bread. Assemble and grill in a hot pan for 2-3 minutes per side. Serve with an arugula salad, dressed with parmesan, lemon juice and olive oil.
Gourmet Grilled Cheese
2 slices walnut or olive foccacia
2 slices Tre Stelle Deluxe Mozzarella
Tre Stelle grated Parmesan, to taste
1 peach, thinly sliced
2 tsp honey
4 fresh basil leaves
Salt and pepper to taste
Butter both sides of bread, or brush liberally with olive oil. Assemble and grill in a hot pan for 2-3 minutes per side. Slice into thin strips and serve with a herbed ricotta dip (stir together 1/2 cup Tre Stelle Traditional Ricotta, 1/4 cup of extra virgin oil and 1/4 cup of fresh basil with a pinch of salt and pepper to taste).
Grilled Strawberries With Mascarpone Cream
3 eggs, divided
1/3 cup granulated sugar, divided
250 g Tre Stelle Mascarpone
Squeeze of lemon juice
16-20 fresh strawberries, large (about one small punnet)
Separate the egg whites and yolks into two bowls. Beat the yolks with a whisk for 1-2 minutes while gradually adding half the sugar, then set aside. Gently fold the mascarpone into the yolk and sugar mixture. Add the lemon juice to egg whites using a handheld mixer until stiff peaks form. Gently fold the egg whites into the mascarpone mixture. Cover the mascarpone cream with plastic wrap and keep it in the refrigerator until ready to serve. Coat the strawberries with the remaining sugar, put them on skewers and grill for about 1 minute per side. Serve immediately with the mascarpone cream.
Strawberry Amaretti Parfait
16-20 fresh strawberries, sliced (about one small punnet)
1 tbsp honey
20 Amaretti biscuits, crumbled (see directions)
In a small bowl, toss the strawberries with the honey and set aside. Prepare the mascarpone cream as directed at left. Place the biscuits in a zip-top bag; seal, pressing as much air out as possible, then use a rolling pin or mallet to crush them to the consistency of large crumbs. To make the parfaits, dollop 1 tablespoon of the mascarpone mixture into each serving bowl or glass. Top each portion with 2 tablespoons of the biscuit crumbs, then a large spoonful of the sliced berries. Complete the layering with 1 tablespoon of the mascarpone mixture, then 1 tablespoon of crumbled biscuits. Serve immediately.
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