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1
pint strawberries, hulled and quartered
2 tablespoons fine sugar
2 tablespoons fresh lime juice
1/2 cup light rum
3 tablespoons Triple Sec
In
a sturdy, sealable plastic bag combine the strawberries, sugar and lime
juice. Seal
the bag, forcing out excess air and knead the mixture lightly until the
sugar is dissolved.
Freeze the mixture until solid.
In a blender blend the frozen strawberry mixture, broken into pieces,
the rum, Triple Sec, and 1/3 cup water until the mixture is smooth. Divide the mixture among 4 long-stemmed glasses.
Serves 4.
Strawberry Tart in an Almond Nut Crust
Outdoor Pleasures: Picnics, Parties and Portable Feasts
by Elizabeth Sahatjian, 1985, Stewart, Tabori and Chang
Crust:
1 cup finely ground blanched almonds
1/2 cup sweet [unsalted] butter, softened
4 tablespoons sugar
1 1/2 cups flour
1 egg, beaten
1/2 teaspoon vanilla extract
Filling:
3 pints fresh, ripe strawberries
One 6-ounce jar red currant jelly
1 tablespoon unflavored gelatin
1/4 cup Grand Marnier
In a medium mixing bowl, combine almonds, butter, sugar,
flour, egg,
and vanilla extract and blend together well. Press mixture into
a 9-inch
tart pan with a removable bottom, being careful to keep the
thickness
of the crust uniform. Chill for 30 minutes.
Preheat oven to 350 degrees [F].
Bake in the center of the oven for 15 to 20 minutes, or until
crust is light golden brown. Let cool before filling.
Hull the strawberries and arrange them stem-end down on the
cooled
crust, starting at center and continuing in a spiral pattern to edge
of crust.
In a small saucepan,
combine jelly, gelatin, and Grand Marnier and stir
over low heat until
mixture is thick and clear. Spoon or brush generously
over the tops of the
berries.
Remove tart from pan before serving, and garnish, if desired,
with nastur-tium blossoms. [We like to serve this simple tart with lightly
sweetened
whipped cream.] Makes 6 to 8 servings.
Strawberry
Cheesecake Trifle
2 1/2 quarts strawberries, trimmed and sliced
2 to 3 tablespoons sugar
1/4 cup Grand Marnier
1 pound cream cheese, softened
to room temperature
1 cup sour cream
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon orange extract
1 pint heavy cream, whipped
1 large angel food cake, torn into pieces
Set
aside some berries for garnish. Mix the rest with the sugar and Grand
Marnier. Set the strawberries aside to macerate.
Mix
the cream cheese, sour cream, powdered sugar, vanilla and orange extracts.
Fold in the whipped cream.
In
a trifle bowl, layer half of the angel food cake, half of the strawberries,
and half of the cream cheese mixture. Repeat the layers. Garnish the trifle
with the remaining berries. Refrigerate.
Emeril's
Chocolate Crepes with
Fresh Strawberries
For the crepes:
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons confectioners’ sugar
Pinch salt
2 tablespoons vegetable oil
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
Vegetable oil, as needed for cooking
16 (6-inch) squares parchment or waxed paper
For the filling:
1 pound cream cheese, at room temperature
1/2 cup sour cream
1/2 cup confectioners’ sugar
1/2 cup pureed fresh strawberries
1 teaspoon pure vanilla extract
For the sauce:
1/2 stick butter
1 1/2 cups sugar
1 pound fresh strawberries, washed,
stemmed and quartered
1/4 cup strawberry liqueur
· 1 cup chocolate sauce, store bought
or home made
For the crepes: Combine the flour, cocoa powder, sugar and salt in a
large mixing bowl. In a medium size mixing bowl, combine the butter, milk,
eggs and vanilla and whisk until blended. Add the liquid mixture a little at
a time
to the dry mixture, whisking to dissolve any lumps. Whisk until
smooth. Refrigerate for 1 hour. Lightly brush a 6-inch skillet with
vegetable oil and heat over medium heat. When the pan is hot, remove from
the heat and
pour in 1/4 cup of the batter. Swirl the pan around to spread
the batter
evenly over the bottom. Return the pan to the heat and cook until
lightly
golden, 30 to 40 seconds. Turn the crepe over and cook the second
side
for about 15 seconds. Remove from the pan. Repeat the process until all
of the batter is used, stacking the crepes between the squares of parch-
ment
or waxed paper to prevent them from sticking together. Set the
crepes aside.
For the filling: In the bowl of an electric mixer fitted with a
paddle, beat
the cream cheese until smooth. Add the sour cream, sugar,
strawberries
and vanilla. Beat until smooth, scraping down the sides of the
bowl as
needed. Put 3 tablespoons of filling in the center of the lower
third of
each crepe. Fold the bottom of the crepe over filling and roll
up gently
but firmly. Place the filled crepes on a large platter or baking
sheet,
cover lightly and refrigerate for 1 hour.
For the sauce:
In a large sauté pan, over
medium-high heat, melt the
butter. Add the sugar and cook, stirring, for 2
minutes. Add the straw-
berries and continue to cook for 1 minute. Add the
liqueur and simmer
2 minutes. Add the chocolate sauce and continue to
cook for 1 minute.
Add 8 of the filled crepes to the pan and cook for 1
minute, basting with
the sauce. Remove the crepes from the pan, set aside
and keep warm.
Add remaining crepes and cook for 1 minute, basting with
the sauce.
To serve, crisscross 2 crepes on each dessert plate and drizzle
with
the sauce. Yield: 8 servings
Strawberry
Ice Cream
Gourmet
August 1986
2 pints strawberries, hulled and
sliced,
plus 1 cup chopped
3/4 cup sugar
2 tablespoons fresh lemon juice
4 large eggs
1/4 teaspoon salt
2 cups heavy cream
1 teaspoon vanilla extract
In a bowl sprinkle the sliced
strawberries with 1/4 cup of the sugar and
the lemon juice, stir the
mixture until it is combined, and let it stand for
30 minutes. In a food processor purée the mixture until it is smooth.
In another bowl with an electric mixer
beat the eggs until they are thick
and pale, beat in the salt and the
remaining 1/2 cup sugar, a little at a time,
and beat mixture for 1
minute. In a heavy saucepan
heat the cream until
it is hot and add it to the egg mixture in a stream,
beating. In the saucepan
cook
the custard over moderately low heat, stirring constantly, until wisps
of
steam begin to rise from it and it is thickened. Transfer the custard to a
metal bowl, set the bowl in a bowl of ice
and cold water, and stir custard
until it is cool. Stir in the vanilla and the strawberry purée and freeze the
mixture in an ice-cream freezer according to manufacturer's
instructions
until the ice cream is firm but not frozen solid. Remove the dasher, stir in
the chopped strawberries, and freeze the
ice cream, covered, until it is
firm enough to scoop. Makes about 1 1/2 quarts.
Featured Archive Recipes:
Strawberries Arnaud
Strawberry
Easter
Strawberry
Sherbet (Julia)
Strawberry Tiramisu
Trifle,
Lemon Curd with
Fresh Berries
White Chocolate Mousse and
Berry Tart
Scrumptious Strawberries
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