Student Project: Cook Book

Taste of Summer

A Collection of Bright Dishes for Summer

CLASSIC DEVELED EGGS

12

These addictive chicken wings are fried “naked,” meaning there’s no breading to get in the way of the caramel fish sauce that coats them and gives each bite a wondrously umami flavor.

6 large eggs

3 tbsp mayonnaise

1 tsp Dijon mustard

1 tsp apple cider vinegar salt and pepper, to taste paprika, for garnish

1. Bring a pot of water to a boil. Reduce the heat to low to ensure the water is no longer boiling. Use a skimmer or spoon to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.

2. While the eggs are boiling, prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.

3. Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk and place in a small bowl. Place the egg whites on a plate.

4. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt, and pepper. Stir everything together until it's smooth.

5. Use a spoon to add a portion of the yolk mixture to each egg white.

6. Sprinkle on paprika for garnish. Serve

SUMMER WATERMELON SALAD

BEET SALAD WITH GOAT CHEESE AND BALSAMIC VINAIGRETTE

SERVES 8

Watermelon salad is the essence of summer. The refreshing combination of sweet watermelon, cool cucumbers, and salty feta with a pop of fresh mint means this watermelon feta salad recipe is easy to make and easy to enjoy with friends and family.

HONEY-LIME DRESSING

2 tbsp honey

2 tbsp lime juice

1 to 2 tbsp extra virgin olive oil pinch of salt

1. In a small bowl, whisk together honey, lime juice, olive oil, and pinch of salt.

2. Set aside.

WATERMELON SALAD

1/2 watermelon peeled, cut into cubes

1 English or Hot House cucumber, cubed (about 2 cups)

15 fresh mint leaves, chopped,

15 fresh basil leaves, chopped

1/2 cup crumbled feta cheese

1. In a large bowl, combine the watermelon, cucumbers, and fresh herbs.

2. Top the watermelon salad with the dressing and gently toss to combine.

3. Dress with the feta cheese and serve.

This beet salad recipe is just as pretty as it is delicious! I love to serve it when I’m entertaining. If you want to get ahead, you can roast the beets and make the dressing up to 2 days in advance and store them in the fridge. Assemble the salad just before serving.

SERVES 4

BEET SALAD

4 to 5 medium beets

extra virgin olive oil, for drizzling

2 cups arugula

1/2 shallot, thinly sliced

1/2 green apple, thinly sliced

1/2 cup toasted walnuts

2 oz goat cheese, torn

balsamic vinaigrette

1/4 cup balsamic vinegar

1 tsp honey

1 garlic clove, grated

2 tsp Dijon mustard

1/2 tsp sea salt

freshly ground black pepper

1/4 cup plus 2 tbsp extra virgin olive oil

1. Preheat the oven to 400°F.

2. Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast fof 40 to 90 minutes, until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins.

3. Slice the beets into 1/4-inch-thick rounds.

4. Assemble the salad with the greens, shallots, apples, beets, walnuts, and cheese.

5. Drizzle with balsamic vinaigrette.

6. Season with flaky sea salt and pepper and serve.

flaky sea salt

freshly ground black pepper

1. Preheat the oven to 400°F.

2. Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast fof 40 to 90 minutes, until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins.

3. Slice the beets into 1/4-inch-thick rounds.

4. Assemble the salad with the greens, shallots, apples, beets, walnuts, and cheese.

5. Drizzle with balsamic vinaigrette.

6. Season with flaky sea salt and pepper and serve.

Recipe from Love and Lemons

Recipe from The Mediterranean Dish

Pictured: Beet Salad with Goat Cheese and Balsamic Vinaigrette

BALSAMIC VINAIGRETTE

CARAMEL CHICKEN WINGS

PEACH BURRATA PARMESAN CROSTINI

SERVES 8

Spicy, sweet, and savory, these Peach Burrata Parmesan Crostini are a great summer appetizer, side, or light meal. Fresh sourdough bread baked with parmesan cheese and pepper until toasted. Each cheesy crostini is topped with creamy burrata, sweet peaches, salty prosciutto, fresh basil, and hot honey. These look and taste fancy, but are so simple to make – and so amazingly GOOD!

1 loaf sourdough or French baguette, sliced 1/3 cup paremesan cheese, grated 1/3 cup pecorino cheese, grated

1 clove garlic, grated

2 tbsp fresh thyme leaves

4 tbsp butter, melted

4 oz proscuitto

8 oz burrata cheese, room temperature

2 peaches, sliced hot honey for serving fresh basil

1. Preheat the oven to 400°F.

2. On a baking sheet mix the parmesan, pecorino, garlic, thyme, 2 tablespoons butter, and a pinch of black pepper.

3. Spread in an even layer.

4. Place the bread over the cheese mixture.

5. Brush the bread with 2 tablespoons of butter.

6. Arrange the prosiutto on top and around the pan.

7. Bake until crispy, 15-20 minutes.

8. Arrange the cheesy bread on a serving platter. Break the burrata over the bread. Top with peaches, proscuitto, basil and hot honey.

9. Serve warm.

Recipe from Half-Baked Harvest

SERVES 4

These addictive chicken wings are fried “naked,” meaning there’s no breading to get in the way of the caramel fish sauce that coats them and gives each bite a wondrously umami flavor.

CARAMEL SAUCE

2 cups sugar

Juice of 1/2 lime

1 cup fish sauce

2 small stalks lemongrass, chopped

1/2 red Thai chile, chopped

1 tbsp sesame seeds, toasted

1/2 tsp grated ginger

1/2 cup sweet chili sauce

1. In a saucepan, combine sugar, lime juice, and 1/4 cup of water and cook over medium heat for 5 to 7 minutes, untouched, until caramel color. (To avoid crystallization, do not stir.)

2. Remove from heat and set aside to cool.

3. Pour in fish sauce and mix gently.

4. Stir in the remaining ingredients and simmer for 10 minutes over low heat. Keep warm.

CHICKEN WINGS

2 cups canola oil, for frying

2 lbs chicken wings

1 cup caramel sauce

1. Heat oil in a deep fryer or deep saucepan over medium high heat to 350°F.

2. Working in batches, add wings to the oil and deep fry for 6 to 8 minutes, turning occasionally, until evenly deep golden brown and cooked through.

3. Transfer wings to a paper towel-lined plate to drain.

4. Heat caramel sauce mixture in a nonstick wok or saucepan over high heat and bring it to a boil.

5. Cook for 45 seconds, or until mixture has reduced by half.

6. Toss wings in the sauce.

7. Transfer the wings to a serving plate.

GARLIC BUTTER CREAMED CORN CHICKEN

SERVES 6

This beet salad recipe is just as pretty as it is delicious! I love to serve it when I’m entertaining. If you want to get ahead, you can roast the beets and make the dressing up to 2 days in advance and store them in the fridge. Assemble the salad just before serving.

1 1/2 lbs boneless, skinless chicken breasts

2 tbsp extra virgin olive oil

1 tbsp fresh chopped thyme, plus more for serving kosher salt

freshly ground black pepper

1/4 cup almond flour

4 slices thick cut bacon, chopped

1 small yellow onion, chopped

2 tbsp butter

4 ears corn, kernels removed from cob

2 cloves garlic, minced

1 tsp crushed red pepper flakes

3/4 cup dry white wine, such as Pinot Grigio

1/2 cup canned full fat coconut milk

1/2 cup grated Asiago cheese

fresh basil

1. Rub the chicken all over with 1 tablespoon olive oil, thyme, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to coat the chicken.

2. Heat a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.

3. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.

4. Add the remaining 1 tablespoon olive oil. When the oil shimmers, cook until fragrant about 5 minutes. Add the butter, corn, garlic, and red peper flakes. Cook another 5 minutes or until the corn is golden.

5. Reduce the heat to meadium low and pour in the wine and 1/2 cup water. Add the chicken back to the skillet and bring to a simmer over medium heat. Simmer the chicken for 10-15 minutes until cooked through. Stir in the heavy cream and parmesan, cook another few minutes until warmed through. Remove from the heat and top with bacon.

THAI CHICKEN LETTUCE WRAPS

Recipe from Half-Baked Harvest.

6. Serve the chicken topped with fresh thyme and basil. Enjoy!

SERVES 4

These easy Thai Chicken Lettuce Wraps are bursting with bold flavor and fresh ingredients. They can be enjoyed as a main dish or served as an appetizer.

LETTUCE WRAPS

1 tbsp canola oil

1 lb ground chicken

4 cloves garlic, minced

1/2 sweet onion, chopped

1 carrot, shredded

1/2 cup finely shredded cabbage

3 green onions chopped

1/2 tsp salt

1/4 tsp freshly ground black pepper

SAUCE

1/4 cup fresh cilantro, chopped

1/3 cup sweet chili sauce

1 tbsp peanut butter

1/4 tsp freshly grated ginger

2 tsp low-sodium soy sauce

crushed red pepper flakes, to taste

Boston Bib lettuce

1. Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, until chicken is cooked through.

2. Add the carrots, cabbage, and green onions, cooking an additional 4-5 minutes or until vegetables are tender.

3. In a small bowl, combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Stir until smooth. Add to pan along with chopped cilantro. Stir to coat.

4. Spoon mixture into lettuce leaves and serve.

Recipe from Taste Better From Scratch.

BISTECCAFIORENTINA

SERVES 4

Nearly every Tuscan home cook is an expert at bisteccafiorentina, a traditional Florentine steak recipe that calls for only five ingredients. The steak is typically from Chianina cattle — an ancient Tuscan breed known for its prized and tasty meat — seasoned with local spices and traditionally, Fiorentina steak is cooked over hot coals, but I’ve written this to be cooked in a pan so it’s more accessible. With crispy potatoes and salsa verde to complement it, this is an amazing treat-night dinner for four lucky people.

STEAK

1 T-bone or porterhouse steak, at least 3 inches thick & 3-3 1/2 lbs

1 bunch fresh rosemary

1 bulb of garlic

2 tbsp extra virgin olive oil

kosher salt

freshly ground black pepper

2 lbs red-skinned potatoes

SALSA VERDE

1 bunch of fresh mint

1 bunch of fresh flat-leaf parsley

1 bunch of fresh basil

2 tbsp capers in brine

2 gherkins

2 anchovy fillets in oil

2 tbsp red wine vinegar

2 tsp Dijon mustard

extra virgin olive oil

1. Get your steak up to room temperature before you cook it. Wash the potatoes and cut into 1-inch chunks. Parboil in a pan of boiling salted water with the whole unpeeled garlic cloves for 8 minutes.

2. Meanwhile, trim the fat on the steak to 1/2-inch thick and put the steak aside. Finely chop the fat offcuts, place in a large cold frying pan and put on a medium-high heat to render the fat. Once sizzling, drain and add the potatoes and garlic. Cook for 30 minutes, or until golden and crisp, stirring occasionally. Strip in the rosemary leaves for the last 2 minutes, then leave on the lowest heat.

3. Meanwhile, put a separate cold, non-stick frying pan on a medium-high heat and use tongs to hold the steak fat edge down for 6 minutes to render the fat and get it dark golden. Turn on to the bone edge for another 6 minutes to heat the bone. Now, gently turn the steak on to one of its flat sides. Cook for 6 minutes on each flat side (or 8 minutes for medium-rare). Remove to a board, cover, and rest, pouring pan juices over the potatoes.

4. Pick the mint, parsley and basil leaves into a food processor. Pulse, then add the rest of the salsa verde ingredients with 8 tablespoons of oil. Blitz to your desired consistency, then taste and season to perfection.

5. I like to carve and season the steak at the table, serving it with the crispy spuds and salsa verde alongside. Squeeze the sweet garlic out of its skins and enjoy.

Recipe from Jamie Oliver

MEDITERRANEAN COD EN PAPILLOTE

CHICKEN TENDERS

1. Spread the flour onto a plate and dredge the chicken pieces in the flour, shaking off most of the excess.

SERVES 4

This Mediterranean cod en papillote is the most genius way to quickly achieve a simple, healthy, and super delicious dinner. Just steam fish with veggies in a simple parchment paper packet – dinner is done!

12 x 16 in parchment paper

1 medium zucchini

4 (6-oz) cod filets

kosher salt

freshly ground black pepper

2 lemons, thinly sliced

1 small shallot, thinly sliced

4 sprigs fresh thyme

20 olives, halved

20 grape tomatoes, halves

2 tbsp extra virgin olive oil

1. Preheat the oven to 400°F.

2. Assemble the packets. Fold the 12x16-inch sheet of parchment paper in half, then open it. Add several slices of zucchini in the center of one half, then top with a piece of cod. Season with salt and pepper.

3. Add toppings. Top the cod with 2 to 3 lemon slices, a few slices of shallot, a spring of thyme, 5 olives, and 5 tomatoes. Drizzle a little olive oil on top.

4. Fold and seal. Fold the top half of the parchment paper over the bottom half then tightly roll up the edges around the cod. Repeat this process with the other 3 pieces of cod.

5. Bake. Place the 4 parchment paper packetson a baking sheet, place in the oven, and bake for 14 to 18 minutes (depending on thcikness), or until the cod is opaque and flakes easily with a fork.

6. Serve. Use a knife to pierce the center of each parchment packet, and open it up before serving.

FETTUCCINE WITH CHICKEN TENDERS AND PANCETTA

2. Heat 1 tablespoon olive oil and 1 tablespoon of butter in a pan.

3. Add chicken pieces so they are in a single layer; don’t crowd them in the pan.

4. Sauté the tenders, turning them over midway during cooking, until they are browned on each side. (They don’t need to be completely cooked through at this point.) When browned, remove the chicken pieces to a separate plate and heat another 1 tablespoon of oil and 1 tablespoon of butter in the pan, and sauté the rest of the chicken.

FETTUCCINE

1. Add pasta to a pot of boiling hot water and cook till al dente, reserve 1/3 cup of pasta water and set the cooked pasta aside and reserved pasta water aside.

2. Heat sun-dried tomatoes in a skillet over medium-high heat.

3. Add the bacon to the skillet and fry till light golden, remove and set aside.

SERVES 4

Chicken tenders sauteed with with the delicious flavours of pancetta, sun dried tomatoes, mushrooms and garlic, finished off with some parmesan for a simple pasta dish to enjoy any night of the week.

CHICKEN TENDERS

1 lb boneless, skinless chicken tenders salt

freshly ground black pepper about 1/3 cup flour

FETTUCCINE

2 tbsp extra virgin olive oil

16 oz. portabella mushrooms, sliced

1/4 cup sun-dried tomatoes, with oil

1/4 lbs pancetta

5 garlic cloves, minced

1/4 tsp red pepper flakes, crushed

1/2 cup parmesan cheese, grated

1 lbs fettucine

4. Add olive oil to the pan and heat.

5. Add the garlic and stir fry until softened.

6. Add the mushrooms and sautee until caramelized.

7. Add the sun-dried tomatoes and bacon back into the pan.

8. Add in the chicken tenders, pasta, and parmesan along with the reserved pasta water and toss to coat.

9. Stir until the parmesan is all melted and pasta is heated through.

10. Taste and season with salt and black pepper as needed and serve.

Recipe from Downshiftology

GRILLED SHRIMP BOIL

SERVES 6

Quick and easy grilled shrimp boil with large tiger prawns, fresh corn, baby potatoes and sausage, is tossed in a classic seafood seasoning blend and fresh parsley and drenched in creamy melted butter. It's buttery, garlicky and lemony. If you like a good classic shrimp boil then you will love them grilled. Grilling just brings out more depth of flavour with a hint of smokiness to it and gives it a nice texture with those sought-after charred grill marks.

1 lb tiget prawns, peeled and deveined

2 tbsp old bay seasoning

2 ears of corn, husks removed and cut crosswise into 2-inch slices

10 baby potatoes, halved

2-3 sausages, sliced

1 lemon, quartered

5 cloves garlic, crushed

1/4 cup butter, melted

3 tsp parsley, freshly chopped

1 tbsp extra virgin olive oil

1. In a medium bowl, combine prawns and 1 tablespoon old bay seasoning. Let it sit for 5 minutes.

2. Meanwhile, in a large bowl, combine corn, baby potatoes, sausage, lemon and garlic. Add in the seasoned shrimp. Add 2 tablespoons melted butter, 1 teaspoon parsley, and remaining tablespoon of old bay seasoning. Toss together and let it sit for 10 minutes.

3.

4. You can grill these on either a grill pan or an outdoor barbecue grill.

5. To cook on a grill pan: Brush grill with olive oil and heat on medium-high heat. Add items on the grill, and gently brush the remaining butter on top. Grill for 5 minutes until you see some distinct grill marks. Then, reduce heat to medium, flip the items over, and add 1 cup of water. Cover with aluminium foil, and simmer for 15 minutes.

6. To cook on barbecue grill: Brush grill with olive oil or spray with cooking spray. Add items on the grill, and grill for a few minutes until you see some distinct grill marks. Remove items from the grill, and place into a large disposable aluminum tin, add in remaining butter, and cover with aluminum foil and seal the edges (OR divide onto four 12-inch sheets of aluminum foil. Divide the remaining butter amongst them. Fold over to create a pocket and seal the edges by rolling them up). Place aluminum pan or foil packets on the grill and cook for 15-20 minutes until cooked through.

7. Serve with remaining chopped parsley on top and Old Bay seasoning.

Recipe from Ahead of Thyme

CRISPY CHICKEN CUTLETS WITH ARTICHOKE DRESSING

STRAWBERRY SHORTCAKE

SERVES 4

A delicious chicken dinner in under 30 minutes? Yes, it’s possible, and in the case of these crispy, breadcrumb-coated cutlets, you’ll be licking the plate to get every last bite. What makes this dinner recipe so quick is the smart strategy. Instead of pan-frying the cutlets, you’ll bake them while the asparagus roast on a second pan. To get the goldenbrown crust just right, you’ll broil the chicken right at the end. All that’s left is a lemony dressing made from briny artichoke hearts, fresh parsley, and salty Parmesan.

1. Preheat oven to 450°F with racks in upper and lower thirds. Line 2 rimmed baking sheets with aluminum foil; coat 1 of the sheets with 2 tablespoons oil.

2. Place beaten eggs in a shallow dish. Place panko in a separate shallow dish. Dip chicken cutlets in egg; shake off excess and dredge chicken in panko. Arrange on oiled baking sheet. Drizzle with melted butter.

¼ cup olive oil, divided

2 eggs, beaten

2 cups panko

4 (4-oz) chicken breast cutlets

3 tbsp unsalted butter, melted

2 lbs fresh asparagus, trimmed

1 tsp kosher salt, divided

¾ tsp freshly ground black pepper, divided

1 (12-oz) jar marinated artichoke hearts, drained and chopped

1 cup chopped fresh flat-leaf parsley

2 oz Parmesan cheese, shaved (about 1 cup)

2 tsp fresh lemon juice (from 1 lemon), plus wedges for serving

3. Toss asparagus, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper on second baking sheet; spread in an even layer. Place asparagus on lower oven rack and chicken on upper rack. Roast asparagus until crisp-tender, about 6 minutes; remove from oven. Continue roasting chicken until cooked through, about 4 minutes more. Increase oven temperature to broil. Broil chicken until golden brown in spots, 2 to 4 minutes. Remove from oven; season chicken with remaining ½ teaspoon salt.

4. Toss artichoke hearts, parsley, cheese, lemon juice, and remaining 1 tablespoon oil and ½ teaspoon pepper in a medium bowl. Top chicken with artichoke dressing. Serve with asparagus and lemon wedges.

SERVES 6

A delicious chicken dinner in under 30 minutes? Yes, it’s possible, and in the case of these crispy, breadcrumb-coated cutlets, you’ll be licking the plate to get every last bite. What makes this dinner recipe so quick is the smart strategy. Instead of pan-frying the cutlets, you’ll bake them while the asparagus roast on a second pan. To get the goldenbrown crust just right, you’ll broil the chicken right at the end. All that’s left is a lemony dressing made from briny artichoke hearts, fresh parsley, and salty Parmesan.

SHORTCAKES

1 1/2 lbs strawberries, quartered

5 tbsp sugar

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

2 tbsp sugar

3/4 tsp salt

1 1/2 cups heavy cream

WHIPPED CREAM

1 1/2 cups heavy cream, chilled

3 tbsp sugar

1 1/2 tsp vanilla extract

1 tsp freshly grated lemon zest

1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

2. Preheat the oven to 400 degrees F.

3. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

4. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

5. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

WHIPPED CREAM

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Recipe by Liz Mervosh

PEACH COBBLER

SERVES 4

A warm mixture of sweetened, juicy peaches is topped with a biscuit-like dough and sprinkled in cinnamon sugar. Although it's made from scratch with fresh peaches, this easy peach cobbler is incredibly simple and comes together in just one hour.

8 fresh peaches - peeled and thinly sliced

1/2 cup white sugar, divided

1/2 cup brown sugar, divided

¼ tsp ground cinnamon

⅛ tsp ground nutmeg

1 tsp fresh lemon juice

2 tsp cornstarch

1 cup all-purpose flour

1 tsp baking powder

½ tsp salt

6 tbsp unsalted butter, chilled and cut into small pieces

¼ cup boiling water

TOPPING

3 tbsp white sugar

1 tsp ground cinnamon 3 tbsp white sugar

1 tsp ground cinnamon

1. Preheat oven to 425°F.

2. Combine peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl; toss to coat evenly, and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, combine flour, white sugar, brown sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping over them.

5. Mix 3 tablespoons white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over entire cobbler.

6. Bake in the preheated oven until topping is golden, about 30 minutes.

ICEBOX CAKE

Recipe from AllRecipes

SERVES 10

Watermelon salad is the essence of summer. The refreshing combination of sweet watermelon, cool cucumbers, and salty feta with a pop of fresh mint means this watermelon feta salad recipe is easy to make and easy to enjoy with friends and family.

1. In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make six stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake.

2 cups heavy whipping cream

2 tbsp confectioners' sugar

1 tsp vanilla extract

1 (9-oz) package chocolate wafers

Chocolate curls

2. Frost top and sides with remaining whipped cream. If desired, garnish with chocolate curls. Refrigerate before serving, 4-6 hours.

Recipe from A Taste of Home