I'm posting a few recipes made with strawberries in preparation for the upcoming strawberry season.
This dessert is a variation of Veiled Farm Girls, which is made with apples.
Ingredients:
2 1/4 cups fresh strawberries
the juice from half a lemon
approximately 1/4 cup of sugar
FOR THE WHITE CHOCOLATE CREAM
3 oz. white chocolate
1 1/2 cups whipping cream
seeds from 1/2 a vanilla bean
~ Put half of the strawberries and all of the lemon juice in a food processor and process.
Evenly distribute the sauce between 6 glasses that can hold at least 1 cup of liquid. Cut the rest of the strawberries into rough pieces and evenly distribute among the glasses.
FOR THE WHITE CHOCOLATE CREAM:
Finely chop the chocolate and melt it in a water bath or in the microwave.
Cut the vanilla bean lengthwise and scrape out the seeds.
Heat 1/4 cup of the whipping cream together with the vanilla seeds. Pour the cream over the chocolate and stir it with a spatula until smooth. Set the mixture aside to cool at room temperature.
Whip the rest of the whipping cream into a lightly whipped cream. Fold the cream into the cooled chocolate mixture. Carefully place and evenly distribute the cream on the strawberries in the glasses.
Serves 6
Showing posts with label Strawberries. Show all posts
Showing posts with label Strawberries. Show all posts
Sunday, June 16, 2013
Wednesday, July 4, 2012
Strawberry Meringues
These little meringues are bite-size and and can be eaten without utensils, so they are perfect for parties. The Meringue tastes a bit like roasted marshmallows, and goes wonderfully with the whipped cream and the strawberries.
Ingredients:
4 egg whites
1/4 tsp. cream of tartar
1/8 tsp. of salt
1/4 cup of granulated sugar
1/3 cup of icing sugar
TOPPING:
1 cup of heavy whipping cream
sliced strawberries
~ Beat egg whites, cream of tartar, and salt in a medium bowl until foamy. Slowly add the granulated sugar until soft peaks form. Slowly add icing sugar, 1 Tbs. at a time, until the meringue is glossy and stiff.
Heat oven to 275 F.
Cut parchment paper to fit on baking sheets.
Use a piping bag to pipe the meringue onto the parchment in little disks (about 1 1/2 - 2 inches in diameter, and about 1/2 inch high), 1 inch apart.
Bake for 45-60 minutes (turn the tray halfway through baking), or until golden. Leave in oven overnight, or at least 4-6 hours to crisp up.
Whip whipping cream, and pipe (with a piping bag) onto the crisp meringues. Arrange the sliced strawberries on top.
Ingredients:
4 egg whites
1/4 tsp. cream of tartar
1/8 tsp. of salt
1/4 cup of granulated sugar
1/3 cup of icing sugar
TOPPING:
1 cup of heavy whipping cream
sliced strawberries
~ Beat egg whites, cream of tartar, and salt in a medium bowl until foamy. Slowly add the granulated sugar until soft peaks form. Slowly add icing sugar, 1 Tbs. at a time, until the meringue is glossy and stiff.Heat oven to 275 F.
Cut parchment paper to fit on baking sheets.
Use a piping bag to pipe the meringue onto the parchment in little disks (about 1 1/2 - 2 inches in diameter, and about 1/2 inch high), 1 inch apart.
Bake for 45-60 minutes (turn the tray halfway through baking), or until golden. Leave in oven overnight, or at least 4-6 hours to crisp up.
Whip whipping cream, and pipe (with a piping bag) onto the crisp meringues. Arrange the sliced strawberries on top.
Kvaefjord
This is not a classical representation of Kvaefjord, or "World's Best Cake", I took a recipe and made a few changes. It makes two cakes, so it's perfect for potluck or party (I brought it to a potluck a few weeks ago and got great reviews!).
Ingredients:
CAKE LAYER
7 Tbs. of butter, or 3 1/2 oz.
1/4 cup sugar
4 egg yolks
1/4 cup milk
3/4 cup flour
1 tsp. baking powder
ALMOND MERINGUE
1/3 cup almonds
1/3 cup powdered sugar
1/2 cup sugar
3 large egg whites
PASTRY CREAM
1 cup milk
1/4 cup sugar
1 1/2 Tbs. cornstarch
pinch of salt
2 egg yolks, lightly beaten
2 Tbs. unsalted butter
1 tsp. vanilla extract
TOPPING
2 cups of heavy whipping cream
4 Tbs. of sliced almonds (optional)
1 quart of fresh strawberries, sliced
~ For the cake layer, cream the butter and sugar together until light and fluffy. Add egg yolks and milk (if milk is too cold, or is right out of the fridge, it will make the butter harden and clump up), blend well. Add the flower and baking soda, mix until smooth.
Spread out the batter in two 9 inch circles on parchment paper placed on a baking sheet. Circles will be 1/4 - 1/3 inch thick.
~ For the meringue, preheat oven to 300 F.
Put almonds and powdered sugar in a food processor, and pulse until the almonds resemble bread crumbs.
Beat a 1/4 cup of sugar and the egg whites together until stiff. Add the rest of the sugar and beat well. Fold the almond "flour" into the meringue with a spatula. Don't work it too much, because the meringue will get loose.
Using a piping bag, pipe the meringue in the form of a spiral onto the circles of cake batter.
Bake 17-25 minutes.
Allow the layers to cool before you take them off of the parchment paper.
~ For the pastry cream, bring the milk to a simmer in a heavy bottomed saucepan. In a mixing bowl, combine the sugar, cornstarch and salt. Gradually add the hot milk to the cornstarch mixture, whisking constantly. Transfer the milk mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly, 7-10 minutes.
Whisk in the egg yolks, then cook, stirring, until slightly thicker (about 2 minutes longer). Remove the saucepan from the heat and stir in the butter.
Cool at room temperature, stirring occasionally. Add the vanilla, cover and chill thoroughly. Pastry cream will keep, tightly covered, in the fridge for 3 days.
~ For the topping and assembly:
Peel the cake and meringue layer off the parchment paper, and lay (meringue side up) on a plate. Spread half of the pastry cream on the meringue. Place the sliced strawberries in top of the pastry cream, cover the strawberries with half of the whipped whipping cream. Sprinkle the sliced almonds on top.
Repeat assembly for the other cake.
Ingredients:
CAKE LAYER
7 Tbs. of butter, or 3 1/2 oz.
1/4 cup sugar
4 egg yolks
1/4 cup milk
3/4 cup flour
1 tsp. baking powder
ALMOND MERINGUE
1/3 cup almonds
1/3 cup powdered sugar
1/2 cup sugar
3 large egg whites
PASTRY CREAM
1 cup milk
1/4 cup sugar
1 1/2 Tbs. cornstarch
pinch of salt
2 egg yolks, lightly beaten
2 Tbs. unsalted butter
1 tsp. vanilla extract
TOPPING
2 cups of heavy whipping cream
4 Tbs. of sliced almonds (optional)
1 quart of fresh strawberries, sliced
~ For the cake layer, cream the butter and sugar together until light and fluffy. Add egg yolks and milk (if milk is too cold, or is right out of the fridge, it will make the butter harden and clump up), blend well. Add the flower and baking soda, mix until smooth.
Spread out the batter in two 9 inch circles on parchment paper placed on a baking sheet. Circles will be 1/4 - 1/3 inch thick.
~ For the meringue, preheat oven to 300 F.
Put almonds and powdered sugar in a food processor, and pulse until the almonds resemble bread crumbs.
Beat a 1/4 cup of sugar and the egg whites together until stiff. Add the rest of the sugar and beat well. Fold the almond "flour" into the meringue with a spatula. Don't work it too much, because the meringue will get loose.
Using a piping bag, pipe the meringue in the form of a spiral onto the circles of cake batter.
Bake 17-25 minutes.
Allow the layers to cool before you take them off of the parchment paper.
~ For the pastry cream, bring the milk to a simmer in a heavy bottomed saucepan. In a mixing bowl, combine the sugar, cornstarch and salt. Gradually add the hot milk to the cornstarch mixture, whisking constantly. Transfer the milk mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly, 7-10 minutes.
Whisk in the egg yolks, then cook, stirring, until slightly thicker (about 2 minutes longer). Remove the saucepan from the heat and stir in the butter.
Cool at room temperature, stirring occasionally. Add the vanilla, cover and chill thoroughly. Pastry cream will keep, tightly covered, in the fridge for 3 days.
~ For the topping and assembly:
Peel the cake and meringue layer off the parchment paper, and lay (meringue side up) on a plate. Spread half of the pastry cream on the meringue. Place the sliced strawberries in top of the pastry cream, cover the strawberries with half of the whipped whipping cream. Sprinkle the sliced almonds on top.
Repeat assembly for the other cake.
 |
| This is a more traditional version, omit the whipped cream and place the other cake layer on top of the strawberries. |
Sunday, August 7, 2011
Kale-Strawberry Smoothie
This is a smoothie I have gotten many compliments on. It is a very refreshing drink on a hot day.
Ingredients:
1/4 lb kale
4 cups strawberries
2 cups pineapple juice
1 large banana
Rip kale leaves from kale stalks. Put kale leaves and pineapple juice in a blender, blend until smooth. Add in strawberries. Then add banana. Serve cold.
Ingredients:
1/4 lb kale
4 cups strawberries
2 cups pineapple juice
1 large banana
Rip kale leaves from kale stalks. Put kale leaves and pineapple juice in a blender, blend until smooth. Add in strawberries. Then add banana. Serve cold.
Saturday, June 25, 2011
Strawberry and Lemon Curd Tart
Sweet strawberries heaped in a crisp crust make a beautiful tart, but a thin layer of lemon curd between the pastry and berries transforms it into something truly special.
Ingredients:
For the lemon curd
5 egg yokes
1/2 cup sugar
1/4 cup fresh lemon juice
freshly grated zest of 2 lemons
6 Tbs of unsalted butter
For tart pastry
1 1/4 cups all-purpose flour
1 Tbs sugar
1/4 tsp salt
1/2 cup unsalted butter, chilled
2 Tbs, or more, cold water
For currant glaze
1 cup red currant jelly
1 Tbs fresh lemon juice
~To make Lemon Curd, combine the egg yokes and sugar in a heavy-bottomed pan saucepan. Whisk vigorously for 1 minute. Add the lemon juice and zest and whisk 1 minute more. Place over low heat and cook, stirring constantly, until slightly thickened; don't let it become too hot or the egg yokes will scramble. Remove from heat and add the butter. Stir until smooth. Let cool, stirring occasionally. There should be about 1 cup. Transfer to a tightly capped jar and chill before assembling the tart.
~To make tart pastry. Food Processor Method: Place the flour, sugar and salt in the work bowl of a processor. Cut the butter into tablespoon-sized pieces and add them. Process, using rapid off-on pulses, until the mixture resembles small particles about the size of oatmeal flakes. Add 1 Tbs of the water and process for a couple seconds. Add another tablespoon of the water and process with 3-4 off-on pulses. Feel the dough; it should be damp enough to form a rough mass. Add a few more drops of water if necessary to achieve the correct consistency. Dump the dough onto a work surface, gather it together and pat it into a cake . The dough may be used right away, although you may find the dough easier to roll out if it is wrapped in a plastic wrap and chilled for 30 minutes or so, especially on very hot days.
Hand Method: Combine flour sugar and salt in the mixing bowl, and toss together. Cut the butter in to bits and add to flour mixture. With your fingertips, two knives, or a pastry blender, blend the ingredients together, until it resembles oatmeal flakes. Continue, by adding water and making sure the dough is not too wet. Then dump onto a work surface; continue as you would with Food Processor Method.
Roll dough out on a generously floured work surface until it is about 1/8 inch thick and 11 inches in diameter. Try to keep the shape as round as possible. Transfer rolled-out pastry to a tart pan. Pat some of the overhang back in around the edge to make the sides thicker than the bottom. Trim off any of remaining overhang.
~To make Currant Glaze: Bring jelly and lemon juice to a boil in a small saucepan, stirring frequently. Remove from heat and let cool fro a moment. The glaze is now ready to use. If the glaze thickens too much upon standing, reheat gently to liquefy it.
To assemble Tart: Bake tart pastry at 425F, until browned and crisp. Cool completely before filling. Spread the lemon curd in the cooled tart shell. Take 4 cups of strawberries, and if the strawberries are large, slice each one lengthwise into 2-3 pieces. Arrange the strawberries on top of the lemon crd. Brush with warm currant glaze. Serve tart as soon as possible.
Ingredients:
For the lemon curd
5 egg yokes
1/2 cup sugar
1/4 cup fresh lemon juice
freshly grated zest of 2 lemons
6 Tbs of unsalted butter
For tart pastry
1 1/4 cups all-purpose flour
1 Tbs sugar
1/4 tsp salt
1/2 cup unsalted butter, chilled
2 Tbs, or more, cold water
For currant glaze
1 cup red currant jelly
1 Tbs fresh lemon juice
~To make Lemon Curd, combine the egg yokes and sugar in a heavy-bottomed pan saucepan. Whisk vigorously for 1 minute. Add the lemon juice and zest and whisk 1 minute more. Place over low heat and cook, stirring constantly, until slightly thickened; don't let it become too hot or the egg yokes will scramble. Remove from heat and add the butter. Stir until smooth. Let cool, stirring occasionally. There should be about 1 cup. Transfer to a tightly capped jar and chill before assembling the tart.
~To make tart pastry. Food Processor Method: Place the flour, sugar and salt in the work bowl of a processor. Cut the butter into tablespoon-sized pieces and add them. Process, using rapid off-on pulses, until the mixture resembles small particles about the size of oatmeal flakes. Add 1 Tbs of the water and process for a couple seconds. Add another tablespoon of the water and process with 3-4 off-on pulses. Feel the dough; it should be damp enough to form a rough mass. Add a few more drops of water if necessary to achieve the correct consistency. Dump the dough onto a work surface, gather it together and pat it into a cake . The dough may be used right away, although you may find the dough easier to roll out if it is wrapped in a plastic wrap and chilled for 30 minutes or so, especially on very hot days.
Hand Method: Combine flour sugar and salt in the mixing bowl, and toss together. Cut the butter in to bits and add to flour mixture. With your fingertips, two knives, or a pastry blender, blend the ingredients together, until it resembles oatmeal flakes. Continue, by adding water and making sure the dough is not too wet. Then dump onto a work surface; continue as you would with Food Processor Method.
Roll dough out on a generously floured work surface until it is about 1/8 inch thick and 11 inches in diameter. Try to keep the shape as round as possible. Transfer rolled-out pastry to a tart pan. Pat some of the overhang back in around the edge to make the sides thicker than the bottom. Trim off any of remaining overhang.
~To make Currant Glaze: Bring jelly and lemon juice to a boil in a small saucepan, stirring frequently. Remove from heat and let cool fro a moment. The glaze is now ready to use. If the glaze thickens too much upon standing, reheat gently to liquefy it.
To assemble Tart: Bake tart pastry at 425F, until browned and crisp. Cool completely before filling. Spread the lemon curd in the cooled tart shell. Take 4 cups of strawberries, and if the strawberries are large, slice each one lengthwise into 2-3 pieces. Arrange the strawberries on top of the lemon crd. Brush with warm currant glaze. Serve tart as soon as possible.
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