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Strawberries have their savory makes use of, however let’s face it, desserts are higher. I had quite a bit, so I made 5 desserts.
Probably the most tough was a stunningly excellent strawberry tart. That is the form of dish you possibly can simply see at a great bakery.
It will be simpler if you happen to simply used a premade tart crust, however the place is the enjoyable in that, or the flavour? I used a leftover pie crust dough that I had frozen, and it was simply as flaky and scrumptious because it was once I first made it.
Nearly as spectacular was the frozen strawberry soufflé. It is like a extra refined model of strawberry ice cream, as elegant a repast as you’ll need to serve.
I subsequent made a strawberry panachée, which seems to be like a parfait. A part of the pleasure is its visible enchantment; it needs to be served in a wine glass so you possibly can see the layers.
My ultimate strawberry dessert was heat strawberries with baked meringues and vanilla ice cream. The key to this dish is the sauce that the strawberries are cooked it. With wine, sugar, lemon juice, orange zest, orange juice and licorice-scented star anise, it virtually smells like mulled wine whereas it cooks.
3 cups sliced strawberries
1 ¼ cups plus 3 tablespoons granulated sugar, divided
2 tablespoons framboise, mirabelle, kirsch or different white spirit, optionally available
3 or 4 complete and/or sliced strawberries for garnish
1. Mix the strawberries and ½ cup of the sugar in a skillet. Prepare dinner, stirring sometimes, till sugar and the liquid from the berries thicken, about 10 minutes. Take away and let cool totally.
2. Arrange a double boiler or choose a 2-quart steel mixing bowl that may match snugly inside a bigger saucepan. Add about 2 inches of water to the saucepan (use much less if the blending bowl will contact the water when it sits within the saucepan). Convey water to a simmer; don’t but insert the highest bowl or pan.
3. To the blending bowl or prime of the double boiler add the egg yolks and ¾ cup of the sugar and beat vigorously and totally with a wire whisk or transportable electrical mixer, making sure to scrape across the within the bowl with the beater.
4. Match the blending bowl or prime a part of the double boiler contained in the saucepan and proceed beating. Beat for a couple of minutes till yolks are fairly thick and pale yellow. Beat within the framboise, if utilizing. Add the berry combination and fold in. Chill totally.
5. Whip 1 cup of the cream till stiff and fold in 2 tablespoons of the sugar. Fold this into the strawberry combination.
6. Chill a 6- to 7-cup soufflé dish within the freezer.
7. Neatly tie a “collar” made from wax paper or aluminum foil across the soufflé dish. The highest of the paper or foil ought to prolong about 2 inches above the highest of the dish.
8. Pour the soufflé combination into the dish. Place within the freezer and let stand in a single day.
9. Whip the remaining ½ cup of the cream. Beat within the remaining 1 tablespoon of the sugar. If desired, outfit a pastry bag with a star tube and pipe the cream across the prime in a elaborate sample. Enhance with complete and/or sliced strawberries.
Per serving: 266 energy; 10 g fats; 6 g saturated fats; 95 mg ldl cholesterol; 2 g protein; 40 g carbohydrate; 38 g sugar; 1 g fiber; 11 mg sodium; 34 mg calcium
Recipe from “Craig Claiborne’s the New New York Occasions Prepare dinner E-book” by Craig Claiborne and Pierre Franey
2 giant egg whites, room temperature
⅛ teaspoon cream of tartar
½ cup superfine sugar, see be aware
1 pound recent ripe strawberries, hulled
⅓ cup granulated sugar
1 tablespoon recent lemon juice
½ teaspoon grated orange zest
⅓ cup recent orange juice
For the ultimate presentation
1 ½ pints good-quality vanilla ice cream
½ cup chilly heavy cream (or premade whipped cream)
½ pound strawberries, hulled and lower into quarters, plus 6 for garnish
Contemporary mint sprigs for garnish
Be aware: To make superfine sugar, place granulated sugar in a blender and blend on medium to excessive velocity for 10 seconds. Leftover superfine sugar could be saved in an hermetic container indefinitely.
1. Make the meringue discs: Preheat the oven to 225 levels. Place racks in higher and decrease thirds of oven. Line 2 baking sheets with parchment paper. Utilizing a glass, jar or bowl as your information, draw 6 circles on every sheet, every circle about 3½ inches (or smaller) in diameter. Flip the paper over; it is best to nonetheless be capable to see the circles.
2. Within the bowl of a stand mixer fitted with the whisk attachment, or in a big stainless-steel bowl with a handheld beater, beat the egg whites on medium velocity till they start to foam. Add the cream of tartar and 1 tablespoon of the sugar and proceed to whip the egg whites at medium-low velocity till they type delicate, barely dropping peaks when the beaters are lifted out.
3. Flip the velocity to medium-high and proceed to whip the egg whites as you steadily add the superfine sugar 1 tablespoon at a time. Beat till the meringue is shiny and holds stiff, upright peaks when the beaters are lifted out. Take care to not overbeat.
4. Drop spoonfuls of the meringue onto the circles on the parchment and use an offset spatula to unfold them into even circles ¼- to ½-inch thick.
5. Bake the meringue discs within the oven for 1½ hours. Take away one disc and check for doneness; it needs to be stiff and crisp within the center. Whether it is moist, bake for 30 extra minutes. Flip off the oven and go away the meringues inside for 1 hour extra. Take away meringues from the oven and, when they’re utterly cool, pack them fastidiously (they’re fragile) in an hermetic container and retailer at room temperature till prepared to make use of. Crisp, dry meringues will hold for a number of weeks in an hermetic container.
6. Make the strawberry sauce: Mix the strawberries, wine, sugar, lemon juice, orange zest, orange juice and star anise in a medium, nonreactive saucepan. Over medium-high warmth, deliver to a boil, stirring sometimes, then cut back the warmth and simmer for five minutes. Take away from warmth, cowl and let the elements steep for 10 to fifteen minutes.
7. Take away and discard the star anise and switch the combination to a blender. Mix till easy. Place a fine-mesh strainer over a nonreactive bowl and, utilizing a rubber spatula, press the purée by way of the strainer. Cowl the bowl with plastic wrap and refrigerate till prepared to make use of.
8. For the ultimate presentation: If whipping your individual cream, whip the cream in a relaxing mixing bowl with a relaxing whisk or a handheld mixer with chilled beaters. Beat at medium-high velocity till delicate peaks type. Put aside.
9. Pour the sauce in a medium saucepan. Over medium-high warmth, deliver it again to a boil, decrease the warmth and simmer till it thickens barely. Gently stir within the hulled, quartered berries and cook dinner till simply heated by way of however nonetheless agency, about 3 minutes extra.
10. Place a meringue disc on every of 6 dessert plates. Prime every disc with a scoop of ice cream. Spoon the sauce with the berries across the ice cream and meringue. Prime with one other meringue disc. Garnish with whipped cream, strawberries and mint springs. Serve instantly.
Per serving: 405 energy; 18 g fats; 12 g saturated fats; 93 mg ldl cholesterol; 6 g protein; 56 g carbohydrate; 52 g sugar; 2 g fiber; 80 mg sodium; 130 mg calcium
Tailored from “Wolfgang Puck Makes it Simple” by Wolfgang Puck
2 ½ cups ripe strawberries
¼ cup jam (strawberry, raspberry or currant are good)
¾ cup crème fraîche or ¾ cup bitter cream or ¾ cup bitter cream blended with ¼ cup heavy cream
4 sprigs recent mint or basil
1. Reduce off the underside and prime of every berry (it is best to have about 1 ¼ cups of tops and bottoms). Slice the facilities of the berries and put aside. Push the berry tops and bottoms and the jam by way of a meals mill or mini meals processor till puréed. Combine the sliced berries into the purée, and refrigerate till able to serve.
2. At serving time, put the cookies in a plastic bag and crush them coarsely with a rolling pin. Divide the crumbs amongst 4 glass bowls or goblets. Spoon about half of the berry combination on prime of the cookies. Stir the crème fraîche or bitter cream to loosen it and spoon on prime of the berries. Prime with the remaining berry combination. Garnish every mint sprig and, if you happen to like, move some crème fraîche or bitter cream.
Per serving: 310 energy; 20 g fats; 12 g saturated fats; 60 mg ldl cholesterol; 3 g protein; 30 g carbohydrate; 19 g sugar; 2 g fiber; 64 mg sodium; 20 mg calcium
Tailored from “Quick Meals My Manner” by Jacques Pepin
Dough for 10-inch tart (store-bought or your favourite recipe)
½ teaspoon vanilla extract
3 pints agency, recent, crimson, ripe strawberries, hulled, rinsed and drained
⅔ cup orange marmalade
¼ cup sliced almonds, toasted, see be aware
Be aware: To toast almonds, place in a skillet over medium warmth. Stir and toss continuously till almond slices turn into a golden brown; they burn simply, so take away to a plate as quickly as any of the slices turns into a darkish brown, even when others are usually not but golden.
1. Preheat oven to 375 levels.
2. Roll out dough right into a 10-inch tart pan; trim any extra. Prick throughout with a fork. Place a bit of parchment paper or aluminum foil contained in the crust and overwhelm with pie weights, dry beans or raw rice. Bake 20 minutes. Take away parchment or foil and pie weights, return to oven and bake 10 extra minutes or till golden brown (cowl rim with foil if it begins to burn). Take away to a wire rack and permit to chill utterly.
3. Warmth the milk in a small saucepan till small bubbles type across the edge. Take away from warmth and canopy to maintain sizzling.
4. Put the sugar and yolks in a mixing bowl or mixer and beat with a wire whisk or whisk attachment till the combination is a golden yellow and varieties a ribbon — when the whisk is lifted from the combination, the surplus will fall again onto the floor in what briefly resembles a ribbon. Utilizing the whisk, stir within the cornstarch.
5. Slowly pour the recent milk into the egg-and-sugar combination, beating always with the whisk. Return the combination to the saucepan and convey to a boil, stirring always with the whisk. Prepare dinner for 1 minute, stirring vigorously. Take away from the warmth and stir within the vanilla extract. If not utilizing instantly, cowl the floor with plastic wrap to maintain a pores and skin from forming.
6. Spoon the crème patissière (the egg-sugar-milk combination) into the tart shell and easy it over. Organize the strawberries, bottom-side down, shut collectively and symmetrically over the crème patissière.
7. Spoon the marmalade right into a saucepan and add the water. Prepare dinner, stirring, till the marmalade is thinned. Put it by way of a strainer.
8. When the marmalade is cooled however nonetheless liquid, brush the berries with it. Sprinkle the almonds throughout. Reduce into wedges to serve.
Per serving (primarily based on 8): 407 energy; 18 g fats; 8 g saturated fats; 95 mg ldl cholesterol; 6 g protein; 60 g carbohydrate; 34 g sugar; 4 g fiber; 181 mg sodium; 92 mg calcium
Tailored from “Craig Claiborne’s the New New York Occasions Prepare dinner E-book” by Craig Claiborne and Pierre Franey
Yield: 2 (10-inch) crusts. 16 servings for 2 crusts, 8 servings for a double crust
12 tablespoons (1 ½ sticks) very chilly unsalted butter, see be aware
3 cups all-purpose flour, see be aware
1 tablespoon granulated sugar
⅓ cup very chilly vegetable shortening, see be aware
6 to eight tablespoons (3 ounces to ½ cup) ice water
Be aware: You probably have time, measure out the flour and the shortening and place them within the freezer 20 to half-hour earlier than you begin; cube the butter and put it within the freezer 10 minutes earlier than starting.
1. Cube the butter if you happen to haven’t already and return it to the fridge or freezer when you put together the flour combination. Place the flour, salt and sugar within the bowl of a meals processor fitted with a metal blade and pulse a number of occasions to combine. Add the butter and shortening. Pulse 8 to 12 occasions, till the butter is the scale of peas.
2. With the machine working, pour the ice water down the feed tube and pulse the machine till the dough begins to type a ball. Dump out on a floured board and roll right into a ball. Wrap in plastic wrap and refrigerate for half-hour.
3. Reduce the dough in half. Use instantly or wrap every ball of dough individually and freeze till use. Defrost within the fridge.
Per serving (primarily based on 16): 202 energy; 13 g fats; 7 g saturated fats; 23 mg ldl cholesterol; 3 g protein; 19 g carbohydrate; 1 g sugar; 1 g fiber; 148 mg sodium; 7 mg calcium
Tailored from a recipe by Ina Garten, by way of the Meals Community
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