Great Recipes!
Below are listed some great recipes for those freshly picked strawberries. Did you know that strawberries not only are delicious tasting, but excellent for your health? Check out the amazing nutrition and health benefits of strawberries by Clicking Here.
Chocolate Dipped Strawberries
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Ingredients:
- 6 tablespoons heavy cream
- 1 teaspoon grated orange zest
- 7 ounces semisweet chocolate, such as Callebaut, chopped
- 1/2 teaspoon instant coffee granules
- 3 tablespoons orange liqueur (recommend: Grand Marnier)
- 2 tablespoons light corn syrup
- Long-stemmed strawberries, for serving
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Directions:
In a heat-proof bowl set over (but not touching) simmering water, heat the cream and orange zest. Add the chocolate, coffee, orange liqueur, and corn syrup and stir constantly until the chocolate is just melted and smooth. Keep the chocolate warm in a fondue pot or in a glass bowl set over the simmering water. Serve the warm chocolate with a large plate of long stemmed strawberries for dipping.
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Strawberry Tarts |
Ingredients:
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons (3/4 stick) cold unsalted butter, diced
- 2 tablespoons cold shortening (recommended: Crisco)
- 1/4 cup ice water
- 2 cups Pastry Cream, recipe follows
- 2 pints whole strawberries, hulled and halved
- 1/3 cup apricot jelly
- 3 tablespoons shelled pistachios, halved, optional
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Directions:
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
Pastry Cream:
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5 extra-large egg yolks, room temperature
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 1/2 cups scalded milk
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon Cognac
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream
In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
Yield: 2 cups
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Easy Strawberry Jam |
Ingredients:
- 3 pints fresh strawberries
- 3 cups superfine sugar
- 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
- 1/2 Granny Smith apple, peeled, cored and small diced
- 1/2 cup fresh blueberries
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Directions:
Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.
Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.
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Strawberry Country Cake |
Ingredients:
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 4 extra-large eggs, at room temperature
- 3/4 cup sour cream, at room temperature
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
For the filling for each cake:
- 1 cup (1/2 pint) heavy cream, chilled
- 3 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1 pint fresh strawberries, hulled and sliced
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Directions:
Preheat the oven to 350 degrees F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.
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| Recipes courtesy of: Food Network.com |
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