Keen's Strawberry Seedling
Keen's Strawberry Seedling
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      La Belle Cuisine

Splendiferous Strawberries

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is an act of integrity, and faith."



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"The strawberye is the wonder of all the
Fruites growing naturally in these partes."

~ Sir Walter Raleigh

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Strawberry in a Glass of Water
Strawberry in a Glass of Water
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Villeroy & Boch Tableware











Strawberries in a Basket
Strawberries in a Basket
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Barakat, Jan
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Art Print

Brookshaw, George
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Art Print

Galatius, Mette
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Strawberry Time
Strawberry Time
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La Belle Cuisine


Frozen Strawberry Daiquiris
Gourmet Archives

 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 icon
by Elizabeth Sahatjian, 1985, Stewart, Tabori and Chang

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

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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