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The Original Toblerone Fondue with
Fresh Strawberries for Dipping
Recipe from: Fondue:
Great Food to Dip, Dunk, Savor, and Swirl by Rick Rogers, c.1998.
2/3 c heavy cream
3-1/2 oz Toblerone candy, finely chopped
1 Tbs Cognac or Frangelico liqueur
Fresh, whole, cleaned strawberries, stems removed
In a medium, heavy-bottomed saucepan, bring the cream to a
simmer over medium heat. remove form heat and add the chopped Toblerone candy.
let stand until the Toblerone softens, about 3 minutes. Add the cognac or
Frangelico and whisk until smooth.
Transfer mix to a fondue pot and keep warm over low burner.
Serve immediately with the fresh strawberries.
Avocados with Strawberry Salsa and Crispy
Tortilla Strips
Recipe from: Gourmet, June 1997.
Strawberry Salsa:
1 fresh serrano or jalapeņo chili
1 c finely chopped fresh strawberries
1/4 c finely chopped white onion
2 Tbs finely chopped fresh cilantro
1/2 tso fresh lime juice
1/4 tsp salt
1/2 tsp sugar (optional)
6 5-inch corn tortillas
Vegetable oil for frying
2 firm-ripe avocados
Make the salsa:
Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.
In a bowl stir together chili and remaining salsa ingredients. Salsa may be made
several hours ahead and chilled, covered.
Stack tortillas and cut them in half. Cut stacks crosswise into
1/4-inch-thick strips and in a heavy skillet heat 1/2" oil over moderate
heat until hot but not smoking. Working in three batches, fry tortilla strips
until crisp and golden, about 30 seconds, and with a slotted spoon transfer to
paper towels to drain. Sprinkle fried tortilla strips with salt to taste.
Halve avocados, removing pits and peel. Slice each half lengthwise into 6
wedges and fan onto 4 salad plates.
Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy
tortilla strips alongside.
Strawberry and Apricot Linzertorte Hearts
Recipe from: Gourmet,
September,
1996.
1 1/2 cups blanched almonds, toasted and cooled
3 tablespoons granulated sugar
1 cup confectioners' sugar
2 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon cinnamon
3/4 teaspoon freshly grated
lemon zest
3/4 teaspoon salt
2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter, cut into pieces
1 large whole egg
1 large egg yolk
2/3 cup apricot jam, heated, strained, and cooled
2/3 cup strawberry jam, heated, strained, and cooled
In a food processor pulse almonds with granulated sugar until chopped fine.
Add confectioners' sugar, flour, cornstarch, cinnamon, zest, and salt and pulse
until combined well. Add butter and pulse until combined. Add whole egg and yolk
and pulse until dough just holds together. Divide dough into fourths and form
into disks (dough will be sticky). Chill disks, wrapped in plastic wrap, at
least 2 hours and up to 3 days.
Preheat oven to 325° F.
Roll out 1 dough disk (keeping remaining disks chilled) between sheets of wax
paper into a 1/4-inch-thick round (10 to 11 inches in diameter) and freeze
between wax paper on a tray until very firm, about 10 minutes. Roll out and
freeze remaining 3 dough disks in same manner.
Remove top sheet of paper from 1 round and with a 3 1/2-inch heart-shaped
cutter cut out hearts, chilling scraps. (If dough becomes too soft to work with
at any time, freeze on wax paper until very firm.) With a 1-inch heart-shaped
cutter cut and lift out centers (making 2 additional decorative heart cutouts in
some cookies) from half of large hearts.
Arrange whole hearts and cut-out hearts 1/2 inch apart on baking sheets and
bake in batches in middle of oven 12 to 15 minutes, or until edges are pale
golden. Cool cookies on baking sheets 5 minutes. (Cookies will continue to firm
up as they cool.) With a spatula carefully transfer cookies to racks to cool
completely. Make more cookies with remaining 3 dough rounds and scraps in same
manner.
On a work surface arrange whole hearts, bottoms down. Drop 1 teaspoon of
either jam on each cookie, spreading almost to edges, and top with cut-out
hearts. Spoon some remaining jam into centers. Cookies may be made 4 days ahead
and chilled between layers of wax paper in an airtight container. Bring cookies
to room temperature before serving.
Passover Chocolate Torte
Recipe from:
Leah Perez
1/2 cup pareve margarine
8 ounces semisweet chocolate, chopped
5 eggs, separated
3/4 cup white sugar
1 cup ground almonds
Fresh strawberries for garnish
Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9
inch springform pan with foil. Grease foil. Melt margarine and chocolate over
low heat. Stir until smooth and let cool. In a medium-size mixing bowl,
beat whites until stiff; about 2 minutes. In a separate bowl, beat together
yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture
and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until
no streaks of white remain. Scrape into prepared pan.
Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of
the oven (to make the torte more moist). Bake torte on center rack
at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to
pull away from pan and top is set in center. Cover the torte loosely with foil
for the last 20 minutes of baking. Note: Don't worry if the cake cracks because
the top will be on the bottom later. Cool on wire rack for 10
minutes and then carefully remove sides of pan. Invert onto a serving plate and
cool completely. Slice and serve with fresh strawberries for garnish.
Chocolate Almond Torte with
Strawberry Sauce
Recipe from:
koshercooking.com
1 1/4 cup sugar
1 cup margarine, softened
4 eggs, separated
2 1/4 cups almonds, sliced, blanched
7 oz. unsweetened chocolate
2 cups strawberries, frozen, unsweetened
1 cup sugar
Preheat oven to 300.
Line the bottom of a 9 inch springform pan with wax paper; grease paper.
With blender, mix sugar and margarine until fluffy. Add egg
yolks. In a food processor, process almonds and chocolate until finely ground.
Stir into sugar mixture.
In a separate bowl, beat
egg whites to stiff peaks. Mix 1/3 whites into batter. Gently fold in remaining
whites. Spread batter into pan, smoothing top. Bake about 1 1/2 hours, until top
springs back. Cool for 10 minutes before releasing.
Thaw and puree 2 cups frozen unsweetened strawberries. In small saucepan,
combine 1 cup sugar and puree. Simmer 3 minutes. Cover and cool.
To serve, place sauce on plate. Place torte on top. Garnish with fresh
strawberries.
Banana Cup Painey
Recipe from: Mad About
Raspberries and Strawberries By Jacqueline Heriteau, c. 1984.
4 ripe bananas
Juice of 1/2 lemon
4-8p brown sugar
1 pint strawberries
1/2 pint heavy cream
Slice peeled bananas into four dessert cups and sprinkle with lemon juice and
sugar (1-2 tsp to each cup). Top the bananas with rinsed, hulled, and sliced
berries. Pour cream on top. Serves. 4.
Strawberries Wilhelmina
Recipe from: Mad About
Raspberries and Strawberries By Jacqueline Heriteau, c. 1984.
1-1/2 pints strawberries
1/3c sugar
3 Tbs Kirsch
1-1/2 pints heavy cream
2 Tbs sugar
1/2 tsp vanilla
Rinse and hull the strawberries and air dry them. Reserve 4 fine berries for
a garnish. Slice the rest and layer in a glass bowl. Sprinkle each layer of
berry slices with sugar and a few drops of Kirsch. Cover and chill for 30
minutes to 2 hours or more. Just before serving, whip the cream with 2 Tbs sugar
and the vanilla. Serve berries topped with whipped cream and reserved
strawberries for garnish.
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