My New Kids Menu At Select Dreams Resorts & Spas!

Pumped to share that I am collaborating with Dreams Resorts & Spas on a brand-new Foodie Explorer menu for young travelers available now for a limited time only! Everyone deserves delicious menu options, especially kids! I had a blast learning about Dreams gourmet cuisine and collaborating with resort chefs to create my Cuckoo Fish Fingers, Sunny Day Parfait, and Cheesy Crispy Rice Dippers! The dishes are now available at select Dreams Resorts & Spas including Dreams® Vista Cancun Golf & Spa ResortDreams® Natura Resort & Spa and Dreams® Riviera Cancun Resort & Spa in Mexico.

Cuckoo Fish Fingers

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 2 people


For the Sauce

  • ½ cup 60 grams tamarind concentrate
  • 2 tablespoons 50 grams Yucatan honey
  • teaspoon crushed red pepper flakes
  • Pinch of kosher salt

For the Fish

  • ¾ pound 12 ounces/340 grams white fish, cut into 1-inch wide x 3 ½ inch long pieces (2.5 cm x 9 cm)
  • 3 tablespoons 30 grams flour
  • 1 egg 60 grams, well beaten
  • ¼ cup 35 grams unsweetened shredded coconut
  • ¼ cup 20 grams Panko breadcrumbs
  • Kosher salt to taste


For the Tamarind Sauce

  • In a small saucepot over medium heat, add all ingredients. Bring to a gentle simmer, then cook for 8-10 minutes or until the sauce has reduced by half. Remove from heat and transfer to a resealable container.

For the Fish

  • In a large Dutch oven, preheat 2 inches of oil to 350°F.
  • Place egg and flour in two separate, shallow bowls. Then add the coconut and panko to another separate shallow bowl and gently toss to combine.
  • Dip each piece of fish into flour, then egg, allowing any excess to drip off, and finally the panko coconut mixture.
  • Add 3 fish sticks to the preheated oil and cook for about 5 minutes, or until golden brown and crisp. Transfer to a pre-lined sheet tray and season with salt. Repeat with remaining fish fingers.
  • Serve fish sticks with tamarind dipping sauce.

Sunny Day Parfait

Prep Time45 minutes
Cook Time40 minutes
Total Time2 hours 45 minutes
Servings: 2


For the Pistachio Cake

  • 1 ¼ cups shelled pistachios
  • 3 ⅓ cups 397 grams all purpose flour
  • 2 1/2 teaspoons 10 grams baking powder
  • 1/2 teaspoon 3 grams salt
  • 1 cup 227 grams unsalted butter, room temperature
  • 1 ¾ cup 397 grams sugar
  • 6 large egg whites room temperature
  • 1 ¼ 10 ounces milk, room temperature
  • ¼ cup 2 ounces vegetable oil
  • 1 teaspoon 1 mL almond extract
  • 1 teaspoon 1 mL vanilla extract

For the Honeycomb Candy

  • 1 cup sugar
  • cup corn syrup
  • cup water
  • 2 ½ teaspoons baking soda

For the Parfait

  • ½ cup mango sorbet
  • ½ cup coconut frozen yogurt
  • ¼ cup pistachio cake crumbles
  • Honeycomb candy for garnish
  • Honey for garnish


For the Cake

  • Preheat oven to 350°F. Grease a 13 x 9 baking pan.
  • In a food processor, pulse pistachios into very fine crumbs.
  • Transfer pistachio crumbs to a large bowl, then add flour, salt, and baking powder. Whisk to combine and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed until lightened in color and fluffy, 2 to 4 minutes. Add sugar and beat until well combined, 2 to 4 minutes. Add egg whites, about 1 at a time, beating well between additions, about 1 minute per egg white. Add milk, oil, and extracts, and beat on medium speed until well combined, about 2 minutes.
  • Add dry ingredients and mix on low until just combined. Remove bowl from mixer and scrape down sides and bottom. Fold any unmixed pockets until combined.
  • Gently pour batter into prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove cake from oven and cool on a wire rack for 20 minutes, then turn out onto wire rack to cool completely.

For the Honeycomb Candy

  • Line an 8×8 with parchment paper and set aside.
  • Cook corn syrup, sugar, and water in a deep saucepot over medium heat until mixture reaches 300°F. Add baking soda and gently but quickly mix with a rubber spatula until all baking soda is combined; try not to overmix and deflate bubbles. Note: mixture will foam and bubble. Immediately pour into prepared pan before sugars harden. Cool for at least one hour, or until hardened. Break into desired shapes.

For the Parfait

  • Layer coconut frozen yogurt, mango sorbet, pistachio cake and a drizzle of honey in a tall glass. Top with a piece of honeycomb and honey drizzle.
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