Wednesday, May 22, 2013


Nothing says Summer like STRAWBERRIES!


Below are some recipes 
to include in your MEMORIAL DAY Get together!

Red, White, and Blue Berry Trifle
     1 1/2 pounds raspberries or strawberries
     3/4 cup confectioners' sugar, divided
     1/4 cup cold water
     16 ounces mascarpone cheese
     2 cups cold heavy cream
     1 teaspoon pure vanilla extract
     Fine salt
     20 to 24 ladyfingers
     3/4 pound blueberries

In a medium bowl, combine berries with 1/4 cup confectioners' sugar and water (if using strawberries, mince up into small pieces first). With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and a pinch of salt and whisk until soft peaks form, about 4 minutes.
Cut one or two pieces parchment 1 inch taller than side of an 8-inch spring form pan and line inside of pan. Place half the ladyfingers in pan and top with half the berry mixture (you are going to have to cut up the ladyfingers so they fit). With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, berries, and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly cover with plastic, up to 3 days. To serve, unmold trifle and peel away parchment.
Red White and Blue Sweet Summer Salad
3 - 4 cups of fresh romaine lettuce, washed and torn
1/2 cup fresh blueberries
1/2 cup fresh strawberries, cut in small chunks
1 ounce crumbled Feta
1 tablespoon sweet poppy seed dressing

Wash, dry and prepare lettuce and fruit. Place the lettuce in a large bowl. Top with the blueberries, strawberries, and Feta. Drizzle the dressing over all. Refrigerate until ready to serve.


3 Tablespoons apple cider vinegar
1/4 cup honey
1 teaspoon dry mustard powder
1 teaspoon fresh lemon juice
2 Tablespoons poppy seeds
salt and pepper
1/2 cup oil (I used sunflower)
Add all ingredients (except oil) into a jar & shake to mix ingredients.  Add oil, shake until emulsified.  Adjust vinegar, salt & pepper to taste.

Strawberry Salsa

2 1/2 cups fresh strawberries. diced
2 green onions,, finely sliced
1 cup chopped green pepper
1 jalapeno, finely minced

Strawberry Salsa

Serve with tortilla chips or grilled chicken 

2 teaspoons fresh chopped parsley (or cilantro)*
1/3 cup Catalina salad dressing**
Splash hot sauce (optional)
Dice strawberries and vegetables finely and mix with the salad dressing. Add hot sauce if desired. Allow to set in refrigerator for 2 to 4 hours before serving.
*/** if you choose to use Cilantro, use a lime dressing
           juice and zest of 1 lime, 1/3 cup of olive oil, salt & pepper to taste
Servings: 16. Serving size: 1/4 cup. Per serving: 39 calories, 0.3 g protein, 3.2 g fat, 2.8 g carbohydrates, 0.8 g dietary fiber, 53 mg sodium, 1.6 g sugars



16 medium to large Strawberries (firm but ripe)
1 bunch fresh Basil
2 tablespoons honey
1 teaspoon balsamic vinegar
1/2 teaspoon vanilla extract
Sea salt
Grape seed oil


Clean strawberries by wiping each one off with a damp paper towel.  Remove stems and cut each one in half, lengthwise.
Gently slide each strawberry onto a metal or wooden skewer (if you are using wooden, soak them in water for 10 minutes first). Alternate strawberry half and basil leaf.  Set aside.
In a small mixing bowl whisk together the honey, vinegar, vanilla, and a pinch of sea salt.  Set aside.
Preheat the grill or barbecue.  Brush a little grape seed oil onto the flat surface of each strawberry.

Once the grill is hot, place strawberry skewers on it, flat side down.  Make sure you hear a sizzling sound….if you don’t the grill needs to heat up more.  Grill about 30 seconds on each side.  Place skewers on a plate and while still hot brush with the glaze.Remove from skewers to serve.  This is amazing over Vanilla Bean ice-cream!!!  Enjoy!!!


Red, White, and Blue Themed Chocolate Dipped Strawberries
1 pound of ripe strawberries
1 bag of white chocolate candy melts (or a bag of white chocolate chips)
1 cup of confectioner’s sugar
1 tablespoon of milk
1 tablespoon of light corn syrup
Blue food coloring
Wax paper
Wash and completely dry the strawberries. In a pot, simmer 1-2 inches of water and place a glass or metal bowl on top of the pot to create a double boiler. Slowly melt half a bag of the candy melts. When the melts are completely melted, remove from heat, add the second half of the candy melts, and incorporate until smooth. If the mixture has cooled down too much to melt everything nicely, simmer the pot of water again and let everything warm up a little bit.
Once the white chocolate is completed melted, dip strawberries about 3/4 of the way and then set on a baking sheet lined with waxed paper for chocolate to harden. After you’ve dipped all the strawberries, in a separate bowl, mix together the confectioner’s sugar, corn syrup and milk. Then add as much blue food coloring (two drops at at time) to get the right shade of blue you want. If you want a thicker icing, use less milk. And if you want a thinner icing, add more milk.
Then spoon icing into a piping bag (I used a ziplock bag). If you are using a ziplock bag, cut a very small hole in the corner. Once the chocolate on the strawberries is completely hardened, drizzle the icing back and forth on the strawberries until about half of the white chocolate area is covered. If it’s easier, hold the strawberry by the stem/top as you drizzle so you can rotate it easily to make smoother lines. Let the icing set, then grab one for yourself, take a big bite, and enjoy!



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