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Chocolate-Strawberry Shake
Recipe from: Making Your Own Gourmet Chocolate Drinks
by Mathew Tekulsky, c.1996.
1 scoop of chocolate ice cream
1/4 c fresh strawberries, washed and stemmed
1/2 c milk
1/4 c heavy cream, whipped
Additional strawberries for garnish
In a blender, mix the ice cream, the strawberries, and milk for
15-20 seconds, or until smooth. Pour into a glass and top with whipped cream and
strawberries.
Hazelnut Macaroon and Strawberry
Tart
Recipe from: Bon Appétit, April 1992
Filling
2 12-ounce baskets strawberries, hulled & diced
3/4 cup sugar
3 tablespoons Passover brandy
1 tablespoon fresh lemon juice
Pinch of ground cloves
Crust
Matzo cake meal
2 cups husked toasted hazelnuts
1 cup sugar
1/8 teaspoon salt
Pinch of ground cloves
1 large egg
1/4 teaspoon almond extract
3 1-pint baskets strawberries, hulled, thinly sliced
For filling:
Combine all ingredients in heavy large skillet. Stir over high heat until sugar
dissolves and mixture comes to boil. Boil until very thick, stirring frequently,
about 13 minutes. Cool in pan. (Can be prepared 2 days ahead. Transfer to small
bowl, cover and refrigerate.)
For crust:
Position rack in center of oven and preheat to 350°F. Line 11-inch tart pan
with removable bottom with heavy-duty foil, pressing firmly into scalloped sides
of pan. Grease foil and dust with matzo cake meal. Finely grind nuts, sugar,
salt and cloves in processor. Add egg and extract and process until mixture just
holds together. Reserve 1/2 cup dough for another use. Using moistened
fingertips, press remaining dough onto bottom and up sides of prepared pan. Bake
until crust is golden, crinkled and feels dry, about 13 minutes. Cool crust
completely in pan on rack. Remove tart pan sides. Carefully peel foil off crust.
Return crust to pan. (Can be prepared 1 day ahead. Wrap tightly and store at
room temperature.)
Spread filling over crust. Starting at edge of tart, cover tart with berry
slices in overlapping concentric circles, with first circle leaning against
crust edge. (Can be prepared 3 hours ahead. Chill.)
Remove tart from pan. Cut into wedges and serve.
Miniature Strawberry Eclairs
Recipe from: Bon Appétit, April 1996
Eclairs
Matzo cake meal
1 cup water
1/2 cup (1 stick) unsalted pareve margarine, diced
2 tablespoons sugar
3/4 teaspoon kosher salt
1 cup matzo cake meal
4 large eggs
1 egg, beaten to blend (for glaze)
Pastry Cream:
3/4 cup sugar
5 tablespoons potato starch
1 tablespoon matzo cake meal
2 cups liquid nondairy creamer
5 large egg yolks
1/4 cup (1/2 stick) unsalted pareve margarine, diced
1 1-inch piece vanilla bean, split lengthwise
1 teaspoon grated lemon peel
2 tablespoons brandy (kosher for Passover)
Berry Sauce:
1 1/2 1-pint baskets strawberries, hulled
1 cup frozen unsweetened raspberries, thawed
1/4 cup sugar
2 1-pint baskets strawberries, hulled, halved
For Eclairs:
Preheat oven to 400°F. Line 2 heavy large baking sheets with foil. Grease foil;
dust with matzo cake meal. Combine water, margarine, sugar and salt in heavy
medium saucepan. Stir over medium-high heat until mixture boils. Add 1 cup cake
meal and beat with wooden spoon until mixture comes together into ball, about 1
minute. Remove from heat. Using handheld electric mixer, add 4 eggs 1 at a time
and beat until smooth after each. Transfer batter to pastry bag fitted with
large (1/2- to 5/8-inch) plain round tip. Pipe out 3-inch-long logs onto
prepared sheets, spacing evenly. Brush tops with glaze, using brush to smooth
shape where necessary.
Bake pastries until firm and deep golden brown, reversing sheets halfway,
about 35 minutes. Cut small slit in side of each pastry to allow steam to
escape. (Can be made 1 week ahead. Freeze in heavy sealable plastic bags. Bake
frozen pastries on baking sheet in 400°F. oven until hot and crisp, about 8
minutes; cool before using.)
For Pastry Cream:
Combine sugar, potato starch and cake meal in heavy medium saucepan; whisk to
blend. Gradually whisk in nondairy creamer, then yolks. Add margarine, vanilla
bean and lemon peel. Whisk over medium heat until very thick and just beginning
to bubble, about 8 minutes. Whisk in brandy. Transfer to small bowl; discard
vanilla bean. Refrigerate uncovered until cold, stirring occasionally, about 6
hours.
For Sauce:
Puree 1 1/2 baskets strawberries and raspberries in blender or processor.
Strain. Mix in sugar, refrigerate until chilled. (Pastry cream and sauce can be
prepared 1 day ahead. Cover, keep chilled.)
Cut off top third of pastries. Press down any dough in center. Whisk pastry
cream to smooth if necessary. Fill bottom of each pastry with about 1 tablespoon
pastry cream. Overlap 3 strawberry halves on cream. Arrange top of pastry over
strawberries. (Can be prepared 6 hours ahead; refrigerate.)
Arrange 2 éclairs on each plate. Serve with berry sauce.
Fresh Bread with Cream Cheese and Berries
Recipe from: The
Savory Way by Deborah Madison, c.1990.
Cream cheese
Milk or cream
Fresh bread, sliced
Ripe fresh berries: Strawberries, sliced; Olallieberries, whole
Sugar
Thin the cream cheese with milk or cream to make it soft and
easy to spread. Spread the cream cheese over the fresh bread and cover with
berries and a little sugar.
Mangos, Olallieberries, and Raspberries*
Recipe from: The
Taste of Mexico by Patricia Quintana, c.1986.
* Note: Original recipe uses blackberries instead of Olallieberries.
For the fruit:
8 mangos, each peeled, pitted, and sliced into four pieces
Sugar to taste
1 lb olallieberries, washed and stemmed
1 lb raspberries, washed
1/2 c Kahlúa or orange liqueur
For the garnish:
1-1/2 c heavy cream, chilled in freezer for 1 hour
1 c sour cream, chilled in freezer for 1 hour
1/2 c sugar
Ground Pecan brittle (See recipe below)
Prepare the fruit:
Line a deep bowl with a layer of mango. Sprinkle with sugar and cover with a
layer of olallieberries and raspberries. Pour liqueur over the fruit. Repeat
layers (mangos-sugar-berries-liqueur) until all ingredients are used.
Refrigerate for 2 hours.
Prepare the garnish:
Beat heavy cream and sour cream together until stiff peaks form. Add sugar and
continue beating for a few seconds. chill.
To serve, spoon fruit into individual serving bowls or cups. Top
with whipped cream and pecan brittle.
Pecan Brittle (For Mangos, Olallieberries, and
Raspberries above)
4 c sugar
1/2 water
3 c pecans, halved and lightly toasted
Put sugar in saucepan. Add water and stir to dissolve. Without
stirring, cook over low heat until sugar melts and begins to form a caramel
(will turn amber in color). Add nuts and stir. Pour immediately into a greased
7-8" round or 8" square heat-resistant dish. Cool completely. For
recipe above, grind brittle in food processor until coarse.
White and Dark Chocolate Olallieberry Jam Cake*
Recipe from: Death by Chocolate Cakes
by Marcel Desaulniers, c.2000.
* Note: Original recipe uses blackberries instead of Olallieberries.
White and Dark Chocolate Chunk Cake:
1/4 lb (1 stick) unsalted butter, cut into 1/2 oz pieces + 1 tsp
melted
1-1/4 c all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 c granulated sugar
2 large eggs
1/3 c buttermilk
3 oz semisweet baking chocolate, chopped into 1/2" chunks
3 oz white chocolate, chopped into 1/2" chunks
Make the cake:
Preheat oven to 350º. Lightly coat the inside of a 9x9x1-1/2" nonstick
square cake pan with the tsp of melted butter. Set aside. Sift together flour,
baking powder, and salt onto wax or parchment paper. Set aside. Place sugar and
1/4 lb butter in the bowl of an electric mixer fitted with a paddle. Mix on low
speed for 1 minute then beat on medium speed for 2 minutes, until soft. Scrape
down the sides of the bowl, then beat on medium speed for 2 more minutes until
softer. Scrape down the sides of the bowl and add the eggs, one at a time,
beating on medium speed for 30 seconds after each addition. Scrape down sides of
the bowl. Batter will appear curdled; this is normal.
While mixing on low speed, gradually add half the flour mixture
to the batter. Add the buttermilk and mix one minute more. Gradually add the
other half of the flour mixture to the batter and mix on low until blended,
about 20 seconds. Add semisweet and white chocolate and mix thoroughly using a
rubber spatula.
Transfer the batter to the prepared cake pan, spreading evenly.
Bake on center rack in oven until toothpick inserted in center comes out cleans,
about 40 minutes. Remove and cool on rack in pan for 15 minutes. Invert cake
then turn over right side up. Refrigerate until needed.
Berry Creamy Berry Jam Icing:
1 c olallieberries, cleaned and stemmed
1/2 c granulated sugar
8 oz cream cheese, cut into 2 oz pieces
1/4 c confectioners' sugar
Cake Garnish:
1-1/2 pts fresh, cleaned, olallieberries, stemmed
Prepare the icing:
Place 1 cup of olallieberries in small saucepan and cook over medium high heat,
stirring constantly until boiling. Add granulated sugar and continue to cook
over medium high heat until it reaches a full boil again. Cook one more minute
then remove from heat.
Note: Rather than doing the above, you can substitute store-bought Olallieberry
jam.
Place cream cheese, confectioners' sugar, and 3 Tbs of the
olallieberry sauce (or jam) in the bowl of an electric mixer fitted with a
paddle. Mix on low speed for one minute then on medium high for 2 minutes.
Scrape down sides of the bowl and beat beat 2 more minutes. Scrape down sides of
the bowl again and beat on high for 1 minute until very creamy and smooth.
Transfer the icing to a small bowl, cover with plastic wrap and set aside at
room temperature until needed.
Ice the cake:
Remove cake form the refrigerator. Use a cake spatula to spread the icing over
the top of the cake evenly and smoothly. Neatly arrange the whole olallieberries,
stem ends down, on top of the icing, gently pressing them into place, covering
the entire cake top. Refrigerate cake for 45-50 minutes to firm the icing before
serving.
White Chocolate and Olallieberry Parfait*
Recipe from: Bon Appétit, September 1995.
* Note: Original recipe uses blackberries instead of Olallieberries.
Olallieberry Sauce:
1 c fresh olallieberries, cleaned and stemmed
1/4 c sugar
1/4 c water
Mousse:
9 oz high quality white chocolate (such as Lindt or Baker's), chopped
1/4 c water
1/4 c sour cream
4 tsp fresh lemon juice
1-1/2 c chilled heavy (whipping) cream
Additional blackberries (for garnish)
Make olallieberry sauce:
Combine 1 cup olallieberries, sugar and water in heavy medium saucepan. Bring to
boil over medium-high heat, stirring constantly. Boil until mixture is reduced
by half, stirring occasionally, about 8 minutes. Puree mixture in blender until
smooth. Strain sauce into small bowl. Cool.
Make the mousse:
Combine white chocolate and 1/4 cup water in top of double boiler set over
simmering water. Stir until white chocolate melts and mixture is smooth. Remove
top of double boiler from over water; cool 10 minutes.
Mix together sour cream and lemon juice in large bowl to blend. Stir in
melted chocolate mixture. Beat heavy cream in another large bowl until stiff
peaks form. Gently fold whipped cream into chocolate mixture in 3 additions.
Cover and chill until mousse is set, about 2 hours.
Spoon white chocolate mousse into pastry bag fitted with medium star tip.
Pipe half of mousse into 4 wineglasses, dividing equally. Spoon half of
olallieberry sauce over. Pipe remaining mousse over sauce, dividing equally.
Drizzle remaining sauce over.
Garnish parfaits with additional olallieberries and serve.
Challah French Toast with Berry Sauce
Recipe from: Gourmet, July 2001.
French Toast:
3 large eggs
1 c whole milk
1 tsp sugar
1/4 tsp salt
1 (1-lb) loaf of challah bread, cut crosswise into 12 (1/2-inch-thick) slices
(not including end pieces)
3-1/2 Tbs unsalted butter
Berry Sauce:
3 c mixed berries such as olallieberries, strawberries, or raspberries
1/3 to 1/2 c sugar (depending on sweetness of berries)
1 Tbs fresh lemon juice
Garnish: Confectioners' sugar for dusting
Prepare French toast:
Preheat oven to 350°. Whisk together eggs, milk, sugar, and salt until blended.
Pour into a large baking pan and soak bread slices in 1 layer, turning once, 8
minutes.
Prepare berry sauce while bread is soaking:
Purée 1-1/2 cups berries with sugar and lemon juice in a blender. If you want
to eliminate seeds, force purée through a very fine sieve into a bowl. Transfer
to a serving bowl and fold in remaining berries.
Cook French toast:
Heat 1-1/2 tablespoons butter in a 12-inch heavy skillet or griddle over
moderately high heat until foam subsides. Transfer 4 soaked bread slices to
skillet with a slotted spatula and cook until golden brown, about 1 minute on
each side. Cook remaining bread in 2 batches, adding more butter as needed.
Transfer slices as cooked to a large shallow baking pan (using a clean spatula)
and, when all are browned, bake in middle of oven until hot, about 5 minutes.
Serve French toast with berry sauce.
Strawberry and Chocolate Tart with Walnut Sauce
Recipe from: Bon Appétit ,
August 1995.
Crust:
1 cup all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/3 cup walnuts (about 1 1/2 ounces)
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 egg yolks
1/3 cup (generous) strawberry jam
Filling:
3/4 cup plus 2 tablespoons whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 1-pint baskets strawberries, hulled, halved.
For Crust:
Combine flour, sugar and salt in processor and mix. Add walnuts; process until
chopped. Add butter and cut in using on/off turns until mixture resembles coarse
meal. Add yolks and process just until moist clumps form. Gather dough into
ball; flatten to disk. Wrap in plastic and chill 30 minutes.
Preheat oven 375°F. Butter 9-inch-diameter tart pan with removable bottom.
Roll out dough between sheets of waxed paper to 11-inch round. Peel off top
sheet of paper. Transfer crust to prepared pan, pressing dough firmly to fit pan
and patching if necessary. Discard paper. Trim edges of crust. Freeze crust 15
minutes. Bake until golden brown, about 25 minutes. Spread jam in crust. Return
to oven and bake until jam sets, about 4 minutes. Cool completely on rack.
For Filling:
Heat cream in heavy small saucepan over medium-low heat until tiny bubbles
appear around edges. Remove from heat. Add chocolate and stir until melted. Cool
until mixture is room temperature and beginning to thicken but still pourable,
stirring occasionally, about 50 minutes. Pour chocolate filling into crust.
Refrigerate until filling is set, about 1 hour 45 minutes. (Can be prepared 1
day ahead. cover and keep refrigerated.)
Arrange strawberries cut side down in concentric circles atop filling. Serve
immediately or refrigerate up to 1 hour.
Chunky Strawberry Applesauce
Recipe from: Bon Appétit,
Light
and Easy Special Edition.
2 1/2 pounds small Red Delicious apples (about 6 medium), quartered, cored,
cut into 1-inch pieces
2 cups water
1 1-pint basket fresh strawberries, hulled, halved
1 3-ounce package strawberry-flavored gelatin
2 teaspoons fresh lemon juice (optional)
Cook first 3 ingredients covered in heavy medium saucepan over medium-low
heat until apples are falling-apart tender, stirring occasionally, about 40
minutes. Mix in gelatin and stir until dissolved. Adjust tartness with lemon
juice, if desired. Cover and let cool. Refrigerate until cold and thickened, at
least 2 hours.
Strawberry and Arugula Salad with Hazelnut Dressing
Recipe from:
Gourmet,
June 2001.
1/2 cup hazelnuts (3 oz)
1 tablespoon Sherry vinegar
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced shallot
1 teaspoon sugar
2 tablespoons canola oil
2 teaspoons hazelnut oil
3/4 lb arugula (9 cups), tough stems discarded
1/2 lb strawberries (1 1/2 cups), trimmed and quartered lengthwise
1/2 cup mild fresh goat cheese (2 oz), crumbled
Preheat oven to 350°F.
Roast nuts in a shallow baking pan in middle of oven until golden, 10 to 15
minutes. Rub warm nuts in a kitchen towel to remove skins (don't worry if some
skins don't come off). Cool nuts, then coarsely chop.
Whisk together vinegar, lemon juice, shallot, sugar, and salt and pepper to
taste. Add oils in a slow stream, whisking until combined well.
Toss together arugula, strawberries, hazelnuts, and dressing. Divide salad
among plates and dot with goat cheese.
Sweet Yogurt Cheese with Minted Strawberries
Recipe from: Gourmet,
April
2000.
1/3 cup water
1/4 cup granulated sugar
1/2 cup fresh mint leaves
6 oz cream cheese, softened
1/2 cup plain yogurt
2 tablespoons confectioners sugar
1/4 teaspoon vanilla
10 large strawberries, sliced
Bring water and granulated sugar to a boil, stirring until sugar is
dissolved, and stir in mint. Remove from heat and steep 10 minutes.
While mixture is steeping, beat cream cheese until fluffy and beat in yogurt,
confectioners sugar, and vanilla. Chill yogurt cheese 15 minutes.
Pour syrup through a sieve over berries in a bowl, pressing hard on mint, and
chill 10 minutes.
Serve strawberries and syrup over a dollop of yogurt cheese.
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