We’re in the Kirby & Holloway Kitchen making a sweet treat!
Chef Steve Konopelski with Turnbridge Point in Denton shows us how to make his dessert nachos. Recipe below. Enjoy!
Strawberry Salsa
- 1 pint of fresh, ripe strawberries, hulled and dices
- ¼ Cup jicima, peeled and diced into ¼ inch cubes
- 2 Tbsp granulated sugar
- Juice of one lemon
- Zest of half an orange
- 7 or 8 mint leaves, chiffonaded
- Pinch of black pepper
- 1/8 tsp vanilla bean paste
- Combine all ingredients in a mixing bowl and gently toss.
- Allow to sit at room temperature for about 5-10 mins to macerate.
Whipped Cream
- ¼ Cup mascarpone cheese, softened
- 2 Tbsp powdered sugar
- 1/8 tsp vanilla bean paste
- 1 Cup heavy cream
- Combine all ingredients into a bowl. Whip using hand held mixer or stand mixer at medium speed, until soft peaks form.
- Use immediately or store in an airtight container in fridge.
Cookie “tortilla chips”
- 1 package sandwich cookies, any flavor
- Cold water as needed
- Place entire package of sandwich cookies into food processor with blade attachment. Pulse until cookies are crumbs.
- Add water, about 1 Tbsp at a time and continue to pulse until just comes together into a ball of dough. Dough will be slightly tough. If dough is too wet, add a bit of flour to compensate.
- Roll dough very thin between two pieces of parchment paper. Place thinly rolled dough onto parchment lined baking sheet.
- Bake in preheated 325°F oven for 5-7 minutes, until dough is golden brown.
- Remove from oven and immediately cut into desired shapes, while dough is still warm.
- Allow chips to cool completely.
