After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience.
The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting.
Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.
Source: CLEO TV / CLEO TV
2½ cups cake flour
1 tablespoon baking powder
¾ teaspoon kosher salt
12 tablespoons (1½ sticks) unsalted butter, chilled and cut into small cubes
2 tablespoons cream cheese, chilled
2 tablespoons honey
1¼ cups plus ½ teaspoon heavy cream
1 large egg
For Party Gravy:
3 tablespoons olive oil
1 pound ground chicken
Cracked black pepper
8 tablespoons (1 stick) unsalted butter
1 large shallot, minced
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon dried sage
1 teaspoon crushed red pepper
½ teaspoon dried rosemary
½ cup all-purpose flour
1 cup Champagne
2 cups no-sodium chicken broth
Preheat the oven to 400 degrees F and position a rack in the middle of the oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the cake flour, baking powder, and salt.
Add the butter, cream cheese, and honey. Using your fingers, break up the butter and cream cheese into smaller bits and incorporate into the dry ingredients. Your dough should look somewhat crumbly.
Push the flour mixture up again the sides of the bowl to create a well in the center. Add 1¼ cups of the heavy cream and gently combine the liquid and flour mixture. You do not want to knead or mix with a spoon. It’s best to use your fingers and lightly fluff around the mixture. This will help to avoid gluten formation and overworked dough.