It is one of the first fruit crop of the year and appreciated by all
whom you would serve it to.
Dark Chocolate-Covered Strawberries
A Valentines Special
6 ounces dark chocolate chips
3 tablespoons half and half cream
½ tablespoon unsalted butter
20 large strawberries
In a one-quart glass bowl combine chocolate and cream. Heat in microwave oven on high 1 ½ to 2 minutes, stirring occasionally, until smooth. Add butter and stir until melted. Dip each strawberry into the chocolate mixture allowing the excess chocolate to drip back into the bowl. If necessary, add additional cream to the chocolate to achieve desired coating consistency. Transfer the coated strawberry to a baking sheet lined with foil or waxed paper and repeat process. Allow the chocolate to cool and then chill the strawberries until chocolate is set, about 20 to 30 minutes.
Per strawberry: calories 57; fat 3 grams; saturated fat 1.9 grams; cholesterol 2 milligrams; Vitamin C 15 milligrams
Strawberries and Cream
Fresh strawberries are pretty delicious on their own. Adding this cream topping makes them an elegant dessert for a dinner party. I like it with Amaretto liqueur, you could use orange juice in place of liqueur if you prefer.
1 cup whipping cream
2 tablespoons white sugar
1/2 cup sour cream
1 tablespoon Grand Marnier or Amaretto liqueur
1 1/2 - 2 pints fresh strawberries, washed and hulled
In a large mixing bowl whip the cream and sugar with a mixer until thick but not stiff. Add the sour cream and beat until mixture is thoroughly combined. Continue to beat while gradually pouring in the liqueur.
Divide strawberries between 6 dessert dishes. Reserve 6 strawberries for garnish. Pour cream over berries. Top with a reserved strawberry. Serve immediately.
Strawberries with Cream and Cointreau
1 1/2 pt. fresh strawberries, washed and hulled
1/3 c. sugar
1 c. heavy cream, chilled
2 tbs. Cointreau
Wild Strawberries and Cream
Recipe courtesy of Emeril Lagasse
3 pints wild strawberries, cleaned and halved
1 1/2 cups sugar
1 orange, juiced
2 cups water
2 tablespoons Grand Marnier
2 cups half and half
1 vanilla bean, split in half and pulp removed
4 egg yolks
For the wild strawberry sorbet: In a saucepan, over medium heat, combine 2 pints of the strawberries, 1 cup sugar, orange juice and water. Bring the mixture to a boil. Cook for 4 minutes. Remove from the heat and cool. In a blender, puree the mixture until smooth. Strain through a fine mesh sieve. Stir in the Grand Marnier. Chill the mixture completely. Pour the strawberry mixture into an ice cream machine and follow the manufacturers directions for the churning time.
For the cream Anglaise: In another saucepan, over medium heat, combine the half-half, remaining 1/2 cup sugar and vanilla bean and pulp. Bring the mixture to a simmer, and cook for 2 minutes. Add 1/4 cup of the hot cream mixture to the egg yolks. Whisk well. Add the yolk mixture to the hot cream mixture. Whisk well. Continue to cook for 4 minutes. Remove from the heat and cool completely. To serve, spoon the cream Anglaise in the center of each serving bowl. Place a couple scoops of the Sorbet in the center of the sauce. Garnish with the remaining pint of strawberries.
Yield: 6 to 8 servings - Prep Time: 35 minutes
Divide half the strawberries among 4 wine glasses.
Place the remaining strawberries and the sugar in a bowl and crush together.
Spoon over the whole strawberries.
Beat the cream until it stand in soft peaks.
Beat in the Cointreau. Spoon over the berries.
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