Strawberry Shortcakes
Recipe from: Raspberries & Strawberries by Jacqueline Heriteau, c.1984

2 pints strawberries
1/2 c sugar
1 pint heavy cream whipped with 1 Tbs sugar and 1 tsp vanilla extract
1 dozen biscuits (you can make from scratch or use Pop-in-Fresh to keep it simple)

3-4 hours prior to serving dessert, hull and rinse the berries. Reserve the 12 most perfect berries for garnish later. Puree half the remaining berries, quarter the other half then add the quartered berries and the 1/2 cup of sugar to the pureed berries. Leave mix at room temperature until serving time.

Prepare the biscuits and let cool only a few minutes (you want to serve them warm). Cut biscuits in half and on each plate place the bottom half of the biscuit. Ladle some pureed sauce over, cover with top of biscuit then ladle some more sauce over. Top with whip cream and garnish with a whole strawberry. Serve with extra sauce and whipped cream on the side for people to add as they like.

Strawberry-Hazelnut Triangle Cookies

1/2 prepared Basic Butter Cookie Dough (See below)
1/3 cup Phipps Strawberry jam
1/2 cup finely chopped hazelnuts

Preheat oven to 350°F.

Roll out dough between sheets of wax paper into an approximately 14-inch square, about 1/8 inch thick, and remove top sheet of paper. Spread dough with jam and sprinkle with nuts. With a long-bladed knife cut dough into 2-inch squares and halve each square diagonally to form triangles. If dough becomes too soft to work with, transfer it on wax paper to a baking sheet and freeze or chill until firm.

Arrange triangles 1/2 inch apart on baking sheets and bake in batches in middle of oven until pale golden, about 12 minutes. Cool cookies on baking sheets 5 minutes and transfer to racks to cool completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

Basic Butter Cookie Dough (For Strawberry-Hazelnut Triangle Cookies above)

4 sticks (1 pound) unsalted butter, softened
1 1/3 cups sugar
3/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
4 2/3 cups all-purpose flour

In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well.

Peach, Raspberry, and Olallieberry Crisp*
Recipe from: Vegetarian Cooking for Everyone by Deborah Madison, c.1997.
* Note: Original recipe uses blackberries instead of Olallieberries.

2 lbs ripe peaches
1 c olallieberries, cleaned and stemmed
1 c raspberries, cleaned and stemmed
1/2 c sugar
3 Tbs all-purpose flour
1 recipe Crisp Topping (See below)

Preheat oven to 375º.  Butter a 2 to 2-1/2 quart baking dish. Make the Crisp Topping (See below) and set aside. Peel the peaches: Drop in a pan of boiling water for 10 seconds, then transfer to a bowl of cold water and their skins should peel off easily. Sliced the peeled peaches into wedges 1/2" thick and put in a large bowl, discarding the stones. Add the berries, sugar and flour and toss gently so as not to break the berries. Transfer the fruit mixture to the buttered baking dish and cover with the Crisp Topping. Place baking dish on a baking sheet in oven (to catch any juices that might spill during cooking) and bake until the top is well-browned and the peaches are tender when pierced with a knife (about 45 minutes).

Crisp Topping (for Peach, Raspberry, and Olallieberry Crisp above)

6 Tbs butter, cut into 1/2" chunks
3/4 c brown sugar, packed
2/3 c flour
1/2 c rolled oats or chopped nuts
1/4 tsp salt
1/2 tsp grated nutmeg
1 tsp ground cinnamon (optional)

Using your fingers or a mixer with the paddle attachment, work the butter with the rest of the ingredients so that each piece is coated and you have a coarse, crumbly mixture.

Eggnog Custards Garnished with Fresh Strawberries
Recipe from: Bon Appétit, December 1998.

Sprinkle additional nutmeg over custards. Garnish with strawberries.

The Ultimate Valentine Cake
Recipe from: Bon Appétit, February 1990.

A showstopper centerpiece cake for February fourteenth. White chocolate provides a rich, buttery texture. To serve, remove the chocolate lid and break it into pieces to nibble along with the cake.

Chocolate Heart Lid:
3 ounces imported white chocolate (such as Lindt or Tobler), chopped
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Cake:
9 ounces imported white chocolate (such as Lindt or Tobler), chopped
5 large eggs, separated, room temperature
1/2 cup plus 1 tablespoon sugar
1tablespoon framboise liqueur or Grand Marnier
1 teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, melted, warm
3/4 cup cake flour

Icing:
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
3 tablespoon light corn syrup
3 tablespoons framboise liqueur or Grand Marnier

Assembly:
1 1-pint basket strawberries, hulled and halved
1 1/2-pint basket raspberries
1 1-pint basket strawberries with stems, halved through stem end (stems left intact)

Berry Compote:
2 1-pint baskets strawberries, hulled and sliced
3 tablespoons sugar
2 tablespoons framboise liqueur or Grand Marnier
2 1/2-pint baskets raspberries

To make heart lid:
Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water.

Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes.

Run small sharp knife around outside of pan to loosen chocolate. Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.)

To make cake:
Preheat oven to 350°F. Butter and flour 8x2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water.

Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined.

Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4 of whites to lighten. Gradually fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes. Cover top with foil. Bake until tip of small knife inserted into center of cake comes out clean, about 20 minutes (cake will be well browned). Cool in pan on rack.

To make icing:
Melt chocolate, butter and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Stir in framboise. Cool icing until firm enough to spread, about 2 hours.

Run small sharp knife around cake pan sides to loosen. Cut cake into 2 layers using serrated knife. Place bottom cake layer on platter cut side up. Spread 2/3 cup icing over. Cover with top cake layer cut side down. Spread all but 1/2 cup icing over top and sides of cake. Refrigerate cake until icing is set, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate cake and remaining icing separately. Rewarm icing over very low heat until just spreadable before continuing with recipe.)

To assemble:
Mound some hulled strawberries and raspberries on right half of heart cake. Position lid atop berries at angle, moving berries around so that left edge of lid rests on left edge of cake. Tuck half of strawberries with stems, stems facing out, between cake and lid. Spread remaining icing over sides of cake where lid is attached, smoothing with spatula to create boxlike appearance. Reserve remaining strawberries and raspberries for garnish. Refrigerate cake until icing is set, about 1 hour. (Can be assembled 12 hours ahead.)

To make Berry Compote:
Toss two 1-pint baskets strawberries with sugar and framboise in large bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently. Arrange reserved berries on platter around cake. Serve cake, spooning compote over each piece.

Chocolate Fondue with Strawberries for Dipping

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