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La Belle Cuisine - More Fruit Recipes

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Scrumptious Strawberries



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“Doubtless God could have made a better berry,
but doubtless God never did.”

~ Dr. William Butler

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La Belle Cuisine


Strawberry-Glazed Cream Cheese Cake

Bon Appetit Archives

Bon Appetit - One Year Subscription  

For crust:
3/4 cup coarsely ground walnuts
3/4 cup finely crushed graham crackers
3 tablespoons melted unsalted butter

For filling:
2 pounds softened cream cheese
4 eggs
1 1/4 cups sugar
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract

For topping:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1 quart strawberries
a 12-ounce jar red raspberry jelly
1 tablespoon cornstarch
1/4 cup Cointreau
1/4 cup water

Position rack in center of oven and preheat to 350 degrees F. Lightly
butter a 9- or 10-inch springform pan.

For crust
: Combine walnuts, graham cracker crumbs and butter. Press compactly onto bottom of pan.

For filling
: Beat cream cheese in large bowl of electric mixer until
smooth. Add eggs, sugar, lemon juice and vanilla extract. Beat thoroughly. Spoon over crust. Set pan on baking sheet to catch any butter that may
drip out. Bake 40 to 45 minutes for a 10-inch cake or 50 to 55 minutes
for a 9-inch cake. (Cake may rise slightly and crack in several areas; it
will settle again; cracks will minimize and topping will cover it up.)
Remove from oven and let stand at room temperature for 15 minutes.
Retain oven temperature at 350 degrees F.

For topping
: Combine sour cream, sugar and vanilla extract and blend
well. Cover and refrigerate. When cheesecake has finished baking, spoon
topping over, starting at center and extending it to within 1/2 inch of edge.
Return to oven and bake 5 minutes longer. Let cool, then refrigerate the cheesecake for at least 24 hours, or, preferably 2 to 3 days.
Several hours before serving wash and hull the strawberries and let dry
completely on paper towels. Combine a little red raspberry jelly with the
cornstarch in saucepan and mix well. Add the remaining jelly, Cointreau
and water and cook over medium heat, stirring frequently, until thick-
ened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally.
Using knife, loosen cheesecake from pan; remove springform. Arrange
the berries, pointed end up, over top of cake. Spoon glaze over berries,
allowing some to drip down sides of cake. Return to refrigerator until
glaze is set.


Strawberry-topped Lime Mousse Tart
Bon Appetit April 96

Bon Appetit - One Year Subscription  

3/4 cup all-purpose flour
1/3 cup whole almonds, toasted
1/3 cup confectioner's sugar
1/4 teaspoon salt
6 tablespoons chilled unsalted butter,
cut into 1/2-inch pieces
2 teaspoons (about) cold water

1/4 cup fresh lime juice
1/2 teaspoon unflavored gelatin
3/4 cup chilled whipping cream
5 ounces good-quality white chocolate
(such as Lindt or Baker's), chopped
1 teaspoon grated lime peel
2 tablespoons sugar
2 tablespoons sour cream
Three 12-ounce baskets strawberries,
hulled, sliced
1/3 cup seedless strawberry jam

For crust: Blend flour, almonds, confectioner's sugar and salt in processor until nuts are ground but some small pieces still remain. Add butter; cut in using on/off turns until mixture resembles fine meal. Blend in enough water by teaspoonfuls until mixture begins to form clumps. Gather dough into
ball; flatten into disk. Press dough evenly over bottom and up sides of 9-
inch diameter tart pan with removable bottom. Freeze crust until firm,
about 30 minutes. Preheat oven to 375 degrees F. Bake crust until deep golden brown, about 30 minutes. Transfer to rack and cool.

For filling
: Place lime juice in small bowl; sprinkle gelatin over. Let stand
10 minutes to soften. Bring 1/4 cup cream to simmer in medium sauce-
pan. Reduce heat to low. Add white chocolate; stir until melted and
smooth. Add gelatin mixture; stir to dissolve. Mix in peel. Chill until cold
and beginning to thicken but not set, stirring often, about 45 minutes.
Beat sugar, sour cream and remaining 1/2 cup cream to medium-stiff
peaks in medium bowl. Fold whipped cream mixture into white chocolate mixture. Spoon mousse into crust. Chill until mousse sets, about 4 hours. (Can be made 1 day head. Cover and refrigerate.)

For topping
: Decoratively arrange berries atop mousse. Melt jam in small saucepan over low heat, stirring often. Brush enough jam over berries to glaze. (Can be made 4 hours ahead. Cover; chill.)


Gigi's Strawberry Tart

1 pint medium strawberries
1 cup flour, sifted
1/4 cup superfine sugar
1/2 teaspoon salt
1/3 cup shortening
2 tablespoons cold water
2 cups milk
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons sugar
1/4 cup flour
4 egg yolks
1 whole egg
1 tablespoon butter
Grand Marnier
1/2 cup strawberry jam

Clean and hull the strawberries, set aside. In medium bowl combine flour, sugar and salt. Remove 1/4 cup of mixture and set aside. With pastry blender cut in shortening until mixture is the texture of coarse meal. Make a paste of reserved flour mixture and water. Sprinkle over flour mixture. Using a fork quickly blend together until flour is moistened and can be made into a ball. Refrigerate at least 2 hours.
When ready to prepare the tart crust, preheat oven to 400 degrees F. Roll
out dough on lightly floured board to 1/8 inch thickness. Line a 9-inch pie plate. Prick bottom and sides thoroughly with fork. Bake until golden
brown, 8 to 10 minutes. Remove from oven and allow to cool.
In a 4-quart saucepan bring milk and vanilla to boil.
In a large bowl combine sugar and flour; make well in center. Drop egg
yolks and egg into well and gradually beat into flour mixture with wire
whisk. When thoroughly mixed, add boiled milk slowly, whisking con-stantly. When blended and smooth, return entire mixture to saucepan
and bring to boil over medium heat, whisking until cream is thick. Pour
into large bowl and dot with butter. When cool, cover and refrigerate.
When ready to fill shells, add Grand Marnier to taste, mix well and turn
into prepared pastry shell. Top pastry cream with strawberries, stem
end down, starting at rim and filling tart. Glaze tart with warm straw-
berry glaze, then refrigerate.
For glaze: In small saucepan heat jam over low heat until warm and
melting, adding just enough water to achieve proper consistency.


White Chocolate and Strawberry Terrine
with Dark Chocolate Sauce

Bon Appetit February 1996

Bon Appetit - One Year Subscription  

2 3/4 cups frozen unsweetened strawberries,
thawed, drained
8 ounces good-quality white chocolate
(such as Lindt or Baker's), chopped
3/4 cup granulated sugar
1/3 cup water
1 tablespoon light corn syrup
4 large egg whites
1/2 teaspoon cream of tartar
1 1/2 cups chilled whipping cream
1 teaspoon vanilla extract
1 tablespoon Grand Marnier

Dark Chocolate Sauce:
1 cup half-and-half
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
3 tablespoons unsalted butter
1 teaspoon instant espresso powder

For terrine: Line bottom of 9-by-5-by-3-inch loaf pan (with 7- to 8-cup capacity) with aluminum foil, extending foil over shorter ends. Purée the strawberries in processor. Transfer 1 1/4 cups purée to small bowl;
reserve remaining purée for another use.
Stir white chocolate in top of double boiler set over barely simmering
water until melted. Remove pan from over water. Combine sugar, water
and corn syrup in heavy small saucepan. Stir over low heat until sugar
dissolves. Increase heat; boil until candy thermometer registers 250
degrees F. tilting pan if necessary to submerge bulb of thermometer
and occasionally brushing down sides of pan with wet pastry brush,
about 4 minutes.
Meanwhile, using electric mixer, beat egg whites and cream of tartar in
large bowl until soft peaks form. Gradually add boiling syrup to whites,
beating until firm peaks form and meringue is cool, about 5 minutes.
Fold white chocolate into meringue. Beat cream and vanilla in large bowl until medium-firm peaks form; fold into white chocolate mixture. Trans-
fer 4 cups white chocolate mousse to medium bowl. Fold 1 1/4 cups
strawberry purée and Grand Marnier into 4 cups mousse. Spread half
of the strawberry mousse in prepared pan. Chill remaining white choco-
late mousse and remaining strawberry mousse. Freeze strawberry layer
until almost firm, about 15 minutes. Spread white chocolate mousse
over strawberry layer. Freeze until almost firm, about 25 minutes. Spread
remaining berry mousse over white chocolate layer. Cover terrine with
plastic and freeze overnight. (Can be prepared 4 days ahead.
Keep frozen.)

For Dark Chocolate Sauce:
Combine half-and-half, sugar, cocoa, butter and espresso powder in heavy small saucepan. Whisk over low heat until sugar dissolves and butter melts. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat. Mix in vanilla. Cool sauce.
Uncover terrine. Cut between foil and pan sides to loosen terrine. Invert
onto platter. Lift off pan and peel off foil. Serve with Dark Chocolate
Sauce. Serves 12.


Strawberry Shortcakes
Gourmet Archives

1 pint strawberries, hulled and chopped
1/2 cup sugar
1/4 cup lemon juice
2 pints strawberries, hulled and sliced
Lemon juice to taste

In a stainless steel or enameled saucepan, combine 1 pint strawberries,
sugar, and 1/4 cup lemon juice, bring liquid to a boil and cook mixture
over moderately high heat, stirring, for 10 minutes or until thickened
and reduced to about 1 1/4 cups. Transfer mixture to a bowl and let it
cool completely. Add 2 pints strawberries and lemon juice to taste and
let the mixture stand for 1 hour.

2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter,
cut into bits
1 1/2 teaspoons minced lemon zest
3/4 cup to 1 cup heavy cream
Whipped cream

Into a bowl sift together flour, sugar, baking powder and salt. Blend in butter, and lemon zest until mixture resembles coarse meal. Stir in 3/4 cup
to 1 cup heavy cream, or just enough to make a soft dough. Form dough
into a ball and roll or pat it out 1/2 inch thick on a floured surface. Cut out rounds with a 3-inch cutter dipped in flour and arrange them on a buttered baking sheet. Form scraps gently into a ball, repeat the procedure and arrange the rounds on baking sheet. Brush tops lightly with milk and bake
in middle of 400-degree F. oven 15 to 20 minutes until puffed and golden.
Split the shortcakes horizontally with a fork and, while they are still warm, spread the halves with softened unsalted butter. Mound the bottom halves with strawberry mixture, top mixture with biscuit tops and garnish with strawberries. Arrange shortcakes on a plate and serve them with whipped cream. Serves 8.


Poppy Seed Strawberry Shortcakes
The Highlands Inn - Carmel, CA
Bon Appetit Archives

Bon Appetit - One Year Subscription  

Three 1-pint-baskets strawberries,
hulled, sliced
2/3 cup plus 2 tablespoons sugar
1 1/2 cups flour
1 tablespoon poppy seeds
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons chilled unsalted butter,
cut into pieces
1/2 cup chilled half-and-half
Sweetened whipped cream

Toss berries with 2/3 cup sugar in bowl. Cover and refrigerate 3 hours. Preheat oven to 400 degrees F. Combine flour, remaining 2 tablespoons sugar, poppy seeds, cream of tartar, soda and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add
half-and-half; mix just until moist clumps form. Turn dough out onto
floured surface. Roll out to 1/2-inch-thick round. Cut out biscuits using
3 1/4-inch round cookie cutter. Transfer to heavy large cookie sheet,
spacing apart. Bake until golden brown, about 12 minutes. Cool biscuits
on rack. (Can be prepared 6 hours ahead. Seal biscuits in plastic bag.)
Using serrated knife cut biscuits horizontally in half. Place lower halves
cut side up on plates. Top with berries and dollops of whipped cream.
Cover with biscuit tops. Serve, passing remaining berries separately.

Featured Archive Recipes:
In Pursuit of the Perfect Cheesecake
Splendiferous Strawberries
Strawberries Arnaud
Strawberry Easter
Strawberry Shortcake, Traditional
(Commander's Palace)

Strawberry Sorbet Shortcakes w/ Sweetened
Crème Fraîche Sauce (Thomas Keller)

Strawberry Tiramisu (Giada)

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