How do we not have a Strawberry Greats thread?? :)

M

monj

Well-known member
DH came home with 6 qts (think he bought out the farm's last of the fresh NJ berries. (another early crop this year--we usually have to wait til June for the first, not the last of. smileys/smile.gif

 
That is a problem...

Running out the door, but I have a FABULOUS French fresh strawberry cake to post.

And there is always Pâté Sucrée baked in a tart pan, vanilla Crème Pâtissière slathered on the bottom, the lucious berries arranged bottoms down on the custard, and brushed with hot orange marmalade....

 
And let us not forget Boccone Dolce: crisp meringue brushed with

Dark chocolate, layered with strawberries and cream.

This will be my annual spring "Thank you" to Michael in Phoenix for posting it!

 
Strawberry Pie

Strawberry Pie

Glaze:
1 T cornstarch
1/2 cup water
1/4 cup sugar
1/4 cup mashed strawberries
few drops red food coloring

Pie:
graham cracker crust
2 oz Ghiradelli dipping chocolate
8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice
1 T vanilla
2-3 cups whole cleaned strawberries.


For the glaze, heat the first 3 ingredients in small saucepan. Heat until it becomes clear. Add food coloring. Set aside to cool.

Nuke chocolate and then carefully cover the bottom and sides of crust with the chocolate. Put in fridge to harden.

Beat the cream cheese until fluffy. Gradually beat in the condensed milk. Beat until smooth. Stir in lemon juice and vanilla. Pour into crust.

Insert strawberries large end down into the filling. Use as many as needed to cover. When glaze has cooled, pour over berries. Keep refrigerated. Let sit at least 4-6 hrs. to set.
I came up with this after making the chocolate painted pie crust that was in Charlie's coconut pie recipe.

 
Baby Blue Salad from Southern Living

Baby Blue Salad

Prep: 10 min. For ease, make the Sweet-and-Spicy Pecans and Balsamic Vinaigrette ahead of time.

1 (5-ounce) bag mixed spring salad greens
2 ounces crumbled blue cheese
1 orange, peeled and sectioned
1/2 pint fresh strawberries, quartered
1/2 cup Sweet-and-Spicy Pecans (recipe follows)
Balsamic Vinaigrette (recipe follows)

Toss together first 5 ingredients in a large bowl. Drizzle with 1/2 cup Balsamic Vinaigrette, gently tossing to coat. Serve with remaining vinaigrette.
Yield: Makes 2 servings

Sweet-and-Spicy Pecans

1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper
Stir together ¼ sugar and warm water until sugar dissolves. Add pecans; soak for 10 minutes. Drain, discarding liquid.

Combine 2 Tablespoons sugar. chili powder, and red pepper. Add pecans; toss to coat. Place pecans in a single layer on a lightly greased baking sheet.

Bake at 350 degrees for 10 minutes, stirring once.

Balsamic Vinaigrette

1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil

Whisk together first 7 ingredients until thoroughly blended. Gradually whisk in olive oil, blending well.

http://www.myrecipes.com/recipe/baby-blue-salad-10000000466956/

 
My Fav: REC: Spinach and Strawberry Salad with Peanut/Honey Dressing

I'm making this tonight for company:

1/2 cup vegetable oil
1/4 cup water
1/4 cup salted peanuts
3 T. honey
1 T. lemon juice
2 tsp. Cider or white wine vinegar

8 cups baby spinach
2 cups sliced fresh strawberries

Blend first 6 ingredients in processor until
well blended (relatively smooth) Arrange
spinach and strawberries on salad plates and
drizzle with dressing.

NOTE: I think the dressing needs some
freshly ground black pepper added.

 
Old-fashioned Strawberry Shortcake REC for shortcake inside

I can't even imagine anything more wonderful than a good strawberry shortcake. I tried so many shortcake recipes through the years but this one from my old friend Betty Lessard (Northern Minnesota Betty's Pies original owner) is the one I go back to time after time.


RICH SHORTCAKE

2 c flour
3 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/2 c butter
1/2 c half & half
1 egg, beaten

Preheat oven to 450 degrees. Sift dry ingredients into mixing bowl. Cut in the butter with fork or pastry cutter. Mix half & half and egg together. Lightly mix this into the dry ingredients just enough to moisten. Any more will make it tough.
Drop onto ungreased cookie sheets and bake for 10 minutes or until lightly browned. Makes 6-8

 
I remember when my mother made strawberry shortcake with one large short cake cut through the middle

Strawberries in both layers with real whipped cream from a farm nearby. That's when strawberries tasted like strawberries - before they were bred for size, color and shipping qualities.

 
Savarin, centre filled with strawberries & whipped cream. (tomorrow night's dessert)

Savarin

1½ teaspoons Yeast 1 tablespoon Sugar
½ teaspoon Salt 3 tablespoons warm Water
2 large Eggs lightly beaten 2 tablespoons Milk
1 grated Lemon Zest 1 cup Flour
50 g Butter softened

Syrup
500 ml Water 250 g Sugar
60 ml triple sec 500 ml heavy Cream
Drops of vanilla extract 1½ tablespoons Sugar

fresh strawberries hulled and halved or quartered, a few handsful
Mint leaf for garnish, if desired

Butter and flour a 10-inch/25 cm ring mold.

Mix the yeast, sugar, salt, and warm water in a large bowl and let stand 5 minutes. Add the eggs, milk, lemon zest, and flour. Beat vigorously in a stand-up mixture with paddle attachment for a full 10 minutes. This is necessary to make the dough smooth and elastic, pulling away from the sides of the bowl, which will result in a very light, fine-textured cake. Cover and let rise in a warm place about an hour.

Punch down the dough.

Beat in the softened butter, a piece at a time, until fully incorporated. Spoon the mixture into the mold, evenly. Cover, and let rise again two hours.

Heat the oven to 350°F/175°C.

Bake the Savarin until golden brown, about 20 minutes.
Unmold onto a cooling rack, then transfer to a large serving platter.

Syrup
For the syrup, bring the water and sugar to a boil in a saucepan 1 minute. Stir in the Grand Marnier. Ladle the syrup over the cake, until fully absorbed. The cake will expand and become very sponge-like in texture.

 
It's my all time favorite strawberry recipe, Richard. I usually do

individuals instead of one big one. Recipe always gets raves!

 
Strawberry Cream Pie

STRAWBERRY CREAM PIE

This is a great one. Sometimes I double it, and put it into a springform pan - it seems to hold up better when doubled. I've also made this with frozen raspberries, thawed and drained.

INGREDIENTS:

8 oz. pkg. cream cheese; softened
1/4 cup sugar
1/2 teaspoon vanilla
dash nutmeg
1 cup (+ additional for garnish) strawberries; sliced
1 cup heavy whipping cream
1/4 cup sifted powdered sugar
9-inch graham cracker crust

DIRECTIONS:

Combine cream cheese, sugar, vanilla and nutmeg until well blended. Mash 1 cup strawberry slices, stir into cream cheese mixture. Whip cream with powdered sugar until stiff peaks form; fold into cream cheese mixture; spoon into crust. Chill several hours or overnight.

Before serving, garnish with sliced strawberries in an overlapping circle on pie.

Optional: Serve with whipped cream and a mint leaf on the side.

 
Strawberry Frangipane Tart

STRAWBERRY FRANGIPANE TART
Based on a recipe from Gourmet magazine. Serves 8


A 10½-inch prebaked tart shell, below

¾ cup blanched almonds
½ cup sugar
¾ stick (6 tablespoons) unsalted butter, softened
1 large egg
1 teaspoon almond extract
1 tablespoon Amaretto
1 tablespoon all-purpose flour
4 cups strawberries, hulled
1/4 cup strawberry jam, melted and strained


Preheat oven to 375°F.

In a food processor, grind the almonds to a powder with a little of the sugar. Remove and set aside. Add the butter and remaining sugar to the processor and cream together. Add the egg, the almonds, the almond extract, the Amaretto and the flour. Process until smooth. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of the oven for 20 to 25 minutes, or until the filling is set Let the tart cool.

Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, in circles on the frangipane, and brush them gently with the jam.


PÂTE BRISÉE
From The Way to Cook by Julia Child
For two 9-inch tart shells, or a double crust pie


1½ cups unbleached all-purpose flour
½ cup plain bleached cake flour
1 tsp. salt
6 oz. (1½ sticks) chilled unsalted butter, quartered lengthwise and diced
¼ cup (2 oz.) chilled vegetable shortening
½ cup ice water, plus droplets more if needed


Have all ingredients measured and ready, and work quickly so the butter stays cold.

Place both flours, the butter, and the shortening in the food processor. Pulse 5 or 6 times to break up the butter roughly. With the machine running, immediately pour in the ice water. Stop the machine. Remove the cover and re-distribute the dough with a spatula. Cover and pulse a few times until clumps begin to form. Stop! Do not worry if small chunks of butter remain.

Remove the clumps of dough to a floured surface. For the final blending, with the heel of your hand, rapidly push egg-size clumps of dough out in front of you in a 6-inch smear.

Gather the dough into a disc, wrap in plastic, and chill at least 2 hours, to firm the butter and relax the gluten.

The dough will keep 2 days in the refrigerator, or it can be frozen several months.


TO PRE-BAKE A TART SHELL

Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into a tart pan with a removable fluted rim. Fold excess dough over and crimp edges. Pierce the dough all over with a fork. Chill at least 15 minutes.

Preheat oven to 425°F.

Place the pan on a baking sheet to catch any butter, which might cook out of the dough. Line the dough with foil and fill with dried beans. Bake until just beginning to brown around the edges, about 12 minutes. Remove foil and beans, prick dough again, and bake until bottom of shell is set, about 5 minutes more. Let cool slightly.

Reduce oven temperature to 375°F. to bake the tart

 
You must log in or register to reply here.
Back
Top