Birthday Fun

Sunday, August 3, 2008

Bryce had his 28th bday recently, and we had a great time celebrating!

First, we went to a Korean place that has always caught our eye partially because of its lovely door decor (see first pic below) and partially because it's right next to the center of our Thai food universe, Lotus of Siam. Bryce served an LDS mission to Korea, so, because Korean food holds a special place in his heart, he requested Korean food for his bday night out. It was actually pretty good (disclaimer: Bryce thought it was VERY good and he should know because he actually lived in Korea - I think I thought it was only pretty good because I'm still getting used to Korean cuisine).

Bryce next to his Korean twin:).

After that, I surprised Bryce with tickets to see his favorite comedian, Jim Gaffigan, perform at Mandalay Bay. He was hilarious, and it's not an awkward show for our sensi ears because he doesn't use swear words in his act. (I posted a clip from a show of his that's been on Comedy Central - Bryce would like me to disclaim that it should probably come w/a PG-13 rating - not because it's really dirty or anything, but because there's some talk of a drunk person...).

B in the theater just before the show

Us in front of the theater after the show

We also had a quiet celebration at home with Caroline. Per Bryce's request, we had steak, baked potatoes, and grilled corn on the cob, with Peach Shortcake for dessert. I used this recipe from Bobby Flay for the steak (we loved it) and the Peach Shortcake recipe is below. Enjoy!

"Happy Birthday, Daddy"

B's birthday cake - Peach Shortcake - that was SO good - a must-try recipe with all of the fresh peachs available right now.

Peach Shortcake - Cooks Illustrated, July 2008
*This recipe calls for peach schnapps, but I used Orange/Peach/Mango juice and that turned out well.

This recipe works well with any peaches, regardless of quality. If your peaches are firm, you should be able to peel them with a sharp vegetable peeler. If they are too soft to withstand the pressure of a peeler, you’ll need to blanch them in a pot of simmering water for 15 seconds and then shock them in a bowl of ice water before peeling. If buttermilk is not available, substitute 1/2 cup of low-fat yogurt mixed with 3 tablespoons of milk. Orange juice or orange liqueur can be used in place of the peach schnapps. The biscuits may be made up to 24 hours in advance.


2 pounds ripe but firm peaches (4 to 5 medium), peeled, pitted, and cut into 1/4-inch-thick wedges (see note)
6 tablespoons sugar
2 tablespoons peach schnapps (see note)

2 cups unbleached all-purpose flour (10 ounces)
2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon table salt
2/3 cup buttermilk, cold (see note)
1 large egg
8 tablespoons unsalted butter, melted and cooled slightly

Whipped Cream
1/2 cup heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla extract

1. For The Fruit: Gently toss three-quarters of peaches with 4 tablespoons sugar in large bowl. Let stand 30 minutes. Toss remaining peaches with remaining 2 tablespoons sugar and schnapps in medium microwave-safe bowl. Microwave on high power until peaches are bubbling, about 1 to 1 1/2 minutes, stirring twice during cooking. Using potato masher, crush peaches into coarse pulp. Let stand 30 minutes.

2. For The Biscuits: Adjust oven rack to middle position and heat oven to 475 degrees. While peaches macerate, whisk flour, baking powder, 1 tablespoon sugar, and salt in large bowl. Whisk together buttermilk and egg in medium bowl; add melted butter and stir until butter forms small clumps.

3. Add buttermilk mixture to dry ingredients and stir with wooden spoon until dough comes together and no dry flour remains. Continue stirring vigorously for 30 seconds. Using greased 1/3 cup dry measure, scoop up mound of dough and drop onto parchment-lined rimmed baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, spacing biscuits about 1 1/2 inches apart, to create 6 biscuits. Sprinkle remaining tablespoon sugar evenly over top of biscuits. Bake until tops are golden brown and crisp, about 15 minutes. Transfer to wire rack and let cool 15 minutes before assembling.

4. For The Whipped Cream: Using hand mixer or stand mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.

5. To Assemble: Split each biscuit in half and place bottoms on individual serving plates. Spoon portion of crushed peach mixture over each bottom, followed by peach slices and any exuded juices. Top peaches with 2 tablespoons whipped cream, cap with biscuit top, and dollop each shortcake with some of remaining whipped cream. Serve immediately.


  1. Loved all the pictures and recipe. I will try it. Sounds like Bryce had a great birthday. Loved the picture of you two. Was disappointed there was only one of Caroline, boo hoo! Thanks for the nice post!

  2. Great pics of everyone! Can't wait for you to make that yummy cobbler for me.

  3. Happy Birthday Bryce! Looks like you guys had a fun outing and I know the dessert was delicious because everything Erika makes it great!


Blog Design by Nudge Media Design | Powered by Blogger