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Archive for the ‘Strawberries’ Category

Makes 9

  • 1 stick (4 oz) unsalted butter, softened
  • 3/4 cup plus 1 tbsp granulated sugar
  • 2 large eggs, at room temperature
  • 2 tbsp plus 1 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup flour
  • 1 cup mixed fresh berries, plus more for garnish
  • 2 tbsp confectioners’ sugar
  • 1/2 tsp ground cinnamon. 
  1. Preheat oven to 350°F.  Lightly grease a muffin pan.  Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl.  Add the eggs and beat until fluffy, about 2 minutes.  Add 2 tbsp cream, the vanilla and the salt and mix until combined, scraping as necessary.  Beat in the flour until incorporated.  Using a spatula, gently stir in the berries. 
  2. Spoon the batter into each muffin cup, about three-quarters full.  Top each cake with a few berries and sprinkle the remaining 1 tbsp granulated sugar over the cakes.  Bake until a toothpick inserted in the center comes out with only a few crumbs, 30-35 minuts.  Let cool in the pan, then run a knife around the edges and remove. 
  3. In a small bowl, whip the remaining 1 cup cream with the confectioners’ sugar and cinnamon until soft peaks form.  Serve with the cakes.

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Makes 6 servings

  • 1 small (2 1/2 lb) golden sweet pineapple, crown and rind removed, “eyes” cut out
  • 6 seedless clementine oranges, peeled, separated into segments
  • 1 pint strawberries, hulled, halved
  • 2 kiwifruit, peeled, halved lengthwise, cut into slices
  • 3/4 cup dried unsweetened coconut chips or shavings
  • vanilla yogurt or sweetened sour cream
  • fresh mint leaves, for garnish (optional)
  1. Quarter pineapple lengthwise; remove core.  Cut crosswise into small chunks.  Place in large serving bowl.  Add clementine segments, strawberries, kiwifruit, and coconut; gently toss. 
  2. Spoon into dessert glasses.  Top with a dollop of vanilla yogurt or sweetened sour cream.  Garnish with mint sprigs, if desired.

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Serves 6

  • 2 bananas
  • 2 cups fresh pineapple chunks or 1 (20 oz) can pineapple chunks, drained
  • 1 (10 oz) can mandarin oranges, drained
  • 2 cups chopped Granny Smith apples (about 2 medium apples)
  • 1 cup sliced strawberries
  • 1/2 cup thawed frozen limeade concentrate
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1 tsp poppy seeds or papaya seeds
  1. Slice bananas.  Combine pineapple, mandarin oranges, apples, bananas and strawberries in a large bowl; mix gently.  Tightly cover; refrigerate. 
  2. Combine limeade, honey and oil in a small bowl; whisk until well blended. 
  3. Stir poppy seeds into limeade mixture.  Pour over fruit salad. 
  4. Gently mix fruit salad.  Spoon into individual dessert glasses.  Serve immediately. 

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Serves 4

  • 1 pint large strawberries
  • 4 kiwis
  • 2 tbsp lemon juice
  • 2 tbsp honey
  • 2 tbsp orange liqueur or orange juice
  • pinch of cinnamon
  • 2 tbsp sliced almonds
  1. Rinse the strawberries and pat dry with paper towel.  Cut or pull out of the leaves as well as the hulls of the strawberries with a paring knife.  Peel kiwis with the knife. 
  2. Cut the strawberries and kiwis into 1/4 inch thick slices.  Arrange the fruit in overlapping layers on a serving dish. 
  3. In a small bowl, mix the lemon juice, honey, liqueur, and cinnamon until blended to make the orange dressing.  Drizzle the fruit with the dressing.  Cover the salad and refrigerate for 1 hour to let the flavors develop. 
  4. Toast the almonds in a dry skillet over medium heat until golden brown.  Set aside.  Before serving, sprinkle the almonds over the fruit. 

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Makes 16 servings

  • 1 1/2 cup graham cracker crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 2 tbsp sugar
  • 4 pkg (8 oz each) Neufchatel cheese, softened
  • 1/2 cup sugar
  • 1 pkg (12 oz) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
  • 1 tub (8 oz) whipped topping, thawed, divided
  1. Line 13×9″ baking pan with foil, with ends of foil extended over sides of pan.  Mix graham crumbs, butter and 2 tbsp sugar; press firmly onto bottom of prepared pan.  Refrigerate while preparing filling. 
  2. Beat Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended.  Smash drained berries with fork; stir into cheese mixture.  Gently stir in 2 cups of the whipped topping.  Spoon over crust; cover. 
  3. Refrigerate 4 hours or until firm.  Use foil handles to remove cheesecake from pan before cutting into pieces to serve.  Top with the remaining whipped topping.  Store leftover cheesecake in refrigerator. 

How-to: Have fresh berries on hand?  Simply omit frozen berries and increase sugar to 3/4 cup.  Add 3 cups fresh mixed berries and the sugar to the Neufchatel cheese.  Mix with electric mixer on medium speed until well blended.  Continue as directed. 

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Serves 8

Cake Roll:

  • 1/2 cup sifted cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs, separated
  • 1/2 cup sugar
  • 1 tsp vanilla
  • confectioners’ sugar

Filling:

  • 1 pint strawberries
  • 1 cup heavy cream
  • 2 tbsp confectioners’ sugar
  1. Preheat oven 400°F.  Grease 15x10x1″ jelly roll pan.  Line bottom with waxed paper; grease paper.  Sift together flour, baking powder and salt into piece of waxed paper. 
  2. Beat egg whites in small bowl at high speed until soft peaks form.  Beat in 1/4 cup sugar, 1 tbsp at a time, until stiff peaks form.  Beat yolks, remaining 1/4 cup sugar and vanilla in another small bowl until thick and fluffy.
  3. Fold in flour mixture, half at a time, with rubber scrapper until completely blended.  Fold meringue into egg yolk mixture until no streaks remain.  Spread mixture evenly in prepared pan.  Bake at 400°F for 10 minutes or until center springs back when lightly pressed. 
  4. Loosen cake around edge with knife; sieve confectioners’ sugar lightly over cake.  Cover with paper towel.  Invert onto wire rack; peel off waxed paper.  Starting at short end, roll up cake with towel.  Cool cake completely on wire rack. 

Filling:

  1. Wash and hull berries; dry on paper towel.  Slice into small bowl.  Beat cream in another small bowl until slightly thickened.  Add confectioners’ sugar, continue beating until stiff. 

To assemble:

  1. Unroll cake carefully.  Sprinkle top of cake evenly with sliced berries.  Cover with whipped cream spread within 1/2″ of all edges. 
  2. Reroll cake again using towel as guide. Refrigerate until serving time. 

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Makes 6 servings

  • 1 qt strawberries, hulled and quartered
  • 3 tbsp sugar
  • 1/2 tsp balsamic vinegar
  • 1 tbsp finely minced fresh tarragon or mint, plus more for garnish
  • 1 pkg frozen puff pastry shells
  • 1 tbsp milk
  • 2 tbsp strawberry jam
  1. In a bowl, stir strawberries, 2 tbsp of the sugar, the vinegar and minced tarragon; refrigerate 1 hour. 
  2. Heat oven to 400°F.  Brush tops of pastry shells with milk; sprinkle with remaining 1 tbsp sugar.  Bake at 400°F for 22 minutes.  Remove from oven.  Carefully remove tops with a fork; set aside. 
  3. Return shells to oven for an additional 2 minutes.  Remove from oven and brush insides of shells with strawberry jam. 
  4. Spoon 1/2 cup strawberry salad into each shell.  Rest top on the side, garnish with fresh tarragon sprigs and serve. 

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Serves 16

  • 1 pkg (19.5 oz) brownie mix
  • 1 container (16 oz) sour cream
  • 1 cup thawed whipped topping
  • 1 tbsp powdered sugar
  • 1 tsp vanilla
  • 3 cups cut-up mixed strawberries and blueberries
  1. Preheat oven to 350°F.  Prepared brownie batter as directed on package; stir in 1/2 cup cup sour cream.  Spoon into greased and floured 9 inch round cake pan. 
  2. Bake 45 minutes; cool 10 minutes.  Remove from pan to wire rack; cool completely. 
  3. Mix remaining sour cream, whipped topping, sugar and vanilla.  Cut brownies horizontally in half.  Place bottom half on plate; spread with half of the sour cream mixture.  Cover with top of brownie, remaining sour cream mixture and fruit.  Store in refrigerator. 

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Makes 6 servings

  • 1 envelope unflavored gelatin
  • 1/2 cup water
  • 1 lime
  • 1 lb strawberries, plus 1 cup for garnish
  • 1/2 cup sugar plus 1 tbsp for garnish
  • 1/3 cup heavy or whipping cream
  • 6 round sugar or shortbread cookies (about 3″ diameter)
  • whipped cream (optional)
  1. In a 1 qt saucepan, sprinkle gelatin evenly over 1/4 cup cold water to soften gelatin slightly.  Set aside. 
  2. From lime, grate 1/2 tsp peel and squeeze 1 tbsp juice.  Coarsely chop 1 lb strawberries. 
  3. In blender, combine chopped strawberries, lime peel and juice, 1/2 cup sugar, and remaining 1/4 cup water; blend until pureed.  Transfer strawberry mixture to medium bowl.  Place bowl with strawberry mixture in larger bowl of ice water. 
  4. Heat gelatin mixture over low heat about 5 minutes or until gelatin is completely dissolved, stirring frequently.  Stir gelatin mixture into strawberry mixture. 
  5. With rubber spatula, stir strawberry mixture frequently just until it begins to mound, about 20 minutes.  Remove bowl from ice bath. 
  6. In small bow, with mixer at medium speed, beat heavy cream until stiff peaks form; fold into strawberry mixture with rubber spatula until blended. 
  7. Spoon strawberry mixture into six 6 oz ramekins; top each with a cookie.  Place ramekins on tray for easier handling; cover and refrigerate until set, at least 6 hours or overnight. 
  8. If you like, for garnish, about 15 minutes before serving, cut each strawberry, from 1 cup strawberries, into quarters.  Place strawberries in bowl with 1 tbsp sugar and toss well.  Set aside. 
  9. Meanwhile, to unmold creams: Run tip of knife around inside of 1 ramekin.  Tap side of ramekin sharply with hand to break seal; invert cream onto dessert plate.  Repeat with remaining creams.  Garnish with strawberries and their juice.  Serve with whipped cream if you like. 

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Serves 6

  • 1 1/2 pints strawberries, hulled
  • 1/4 cup granulated sugar
  • 2 tbsp orange liqueur
  • 1 cup raspberries
  • 1/2 cup each blueberries and blackberries
  • 3 oz white chocolate, chopped
  • 1/2 cup mascarponte cheese
  • 1 cup heavy cream
  • 2 tbsp confectioners’ sugar
  • 6 sponge cake dessert shells, cut into 3/4 inch cubes
  • 6 small strawberries, for garnish
  1. In a food processor, puree 2 cups of the strawberries, granulated sugar, and 1 tbsp of the orange liqueur until smooth; pour into a bowl.  Slice remaining strawberries.  Stir sliced strawberries, raspberries, blackberries and blueberries into strawberry puree. 
  2. In a large bowl, melt white chocolate in microwave according to package directions.  Let cool slightly.  Fold in mascarponse cheese.  In a medium bowl,whip heavy cream and confectioners’ sugar just until stiff.  Fold cream into chocolate mixture, just until combined. 
  3. Place half of sponge cake cubes into 6 glasses or dishes.  Sprinkle with half of remaining 1 tbsp of the orange liqueur.  Spoon half of berry mixture over cake.  Top with half of cream mixture, spreading evenly.  Repeat with remaining cake, liqueur, berries, and cream.  Serve, or cover and refrigerate 1 hour or overnight.  Garnish each with strawberry. 

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