Tag Archives: Strawberries

Tiramisù with Strawberry Sauce

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Photo Credit: NickStellino.com, 2017

Recipe adapted from:

Nick Stellino
Cooking With Friends, 2011

Serves 8 to 10

Ingredients
For the Tiramisù:
2½ cups strong coffee, cooled
½ cup Kahlúa coffee liqueur
2 packages ladyfingers cookies
9 eggs, yolks and whites separated
1¾ cups sugar, divided
1½ pounds mascarpone cheese
1½ teaspoons vanilla extract
1 cup semisweet chocolate, finely chopped
½ cup sweet cocoa powder

For the Strawberry Sauce:
(Yields 1 Cup)
One 10-ounce package whole frozen strawberries, partially thawed
2 tablespoons crème de cassis liqueur
¼ cup sugar

Directions:
Mix the cold coffee and the liqueur in a large bowl. In batches, dip the ladyfingers in the coffee mixture. You want them to be moist on the outside but still crunchy on the inside.

Beat the egg yolks with half of the sugar until the mixture is thick enough to form a long ribbon when you lift the beater out.  Note: If you are concerned about using raw eggs, once you have beaten the egg yolks, cook them in a double boiler, whisking constantly until they become as thick as a custard cream. Be careful not to overcook them, or they will become scrambled eggs. After cooking the yolks, proceed with the recipe.

Add the mascarpone and beat for 2 to 3 more minutes. Set aside.

Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about 4 minutes.

Gently fold the egg whites into the mascarpone mixture until the mixture is all the same color. Add the vanilla and chopped semisweet chocolate, and gently fold them into the mixture.

In a 9 x 17-inch glass baking dish, assemble the dessert. Layer the bottom of the dish with the soaked cookies. Top with a layer of the mascarpone-chocolate mixture. Repeat the procedure to make 1 more layer.

Using a flour sifter, cover the top of the tiramisù with a thin layer of sweet cocoa powder.

Place the tiramisù in the refrigerator and let it rest for at least 5 hours; it’s even better if refrigerated overnight.

To make the strawberry sauce, place the frozen strawberries in a food processor. Add the cassis and sugar. Pulse until pureed. Taste and adjust for sweetness of needeed. Strain through a fine-mesh strainer or cheesecloth-like strainer to remove the seeds and pour into a small serving container until the tiramisù is ready to serve.

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Strawberry Vanilla Jam

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Photo Credit:  www.Napidoktor.hu,  2015.

Making your own jam is a great way to use your slow cooker in the summer. It’s also a delicious way to use up overripe fruit.

Makes About Four 8-pints

Ingredients:
2 pounds of strawberries
1 vanilla bean
1 tablespoon fresh lemon juice
2 cups sugar

Directions:
Wash the strawberries and drain in a colander. Remove the stems from the strawberries and cut in half. With a small, sharp knife, halve the vanilla bean lengthwise. Add strawberries and vanilla halves to a slow cooker along with the lemon juice and sugar. Stir well, cover, and cook on low for 2 hours.

Uncover the slow cooker and stir the jam. Continue cooking, uncovered, on low for an additional 2–3 hours or until the jam has thickened, stirring occasionally. Don’t worry if it is a little runny; it will get thicker as it cools. If you want a smoother consistency, use a potato masher to break up the fruit.

Discard the vanilla bean and ladle the jam into four  1-cup plastic or glass containers with tight-fitting lids. Allow to cool, uncovered, then cover and refrigerate or freeze until needed. Jam will last 3 weeks in the refrigerator and up to 1 year in the freezer.

Cook’s Notes:
Try swirling a spoonful of jam with plain Greek yogurt for breakfast or dessert.

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Pancakes with Roasted Strawberries

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If you like strawberry shortcakes, then you will love this short stack of buttermilk pancakes topped with caramelized strawberries and crunchy almonds and drizzles of butter and syrup. Add bacon or breakfast sausage links for the perfect combination of sweet and savory and serve them up for a spectacular brunch.

Makes Twelve 4-inch Pancakes

Ingredients:
For the roasted strawberries:
1 pound strawberries, hulled, halved, quartered if large
1/4 cup sugar
Pinch of kosher salt
1 vanilla bean, split lengthwise

For the pancakes:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 3/4 cups buttermilk
3/4 teaspoon vanilla extract
3 tablespoons melted unsalted butter, plus more for pan and serving
1/4 cup toasted sliced almonds

Directions:
To Roast the strawberries:Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15–18 minutes. Let cool slightly and discard pod.

To Make the pancakes:Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.

Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2–3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2–3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.

Cook’s Notes:
Roasted strawberries can be made up to 5 days ahead and leftovers can be enjoyed over biscuits, yogurt, or ice cream.

Pancakes can be kept warm on a wire rack set on a rimmed baking sheet in a 250°F oven.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

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Strawberry Blondie Brownies

Many traditionalist foodies will forever hold onto the notion that Brownies should always be chewy and chocolate,-but sometimes you have to step out of the box!

These brownies are slightly dense but they will still have a cake-like crumb consistency. Amazingly though, they do taste like  a glazed strawberry doughnut.

And speaking of boxes, the key ingredient for these brownies are the ground freeze dried strawberries.

You can use a boxed cake mix as well. Most recipes that I have seen calls for the use of the Duncan Hines brand, cause it doe not contain any pudding mix. For this recipe, you can also use the Pilsbury Strawberry Cake Mix that does contain the pudding the mix. Basically, you have to adjust the cooking time to 25 to 30 minutes when using the Pilsbury brand, as if you are cooking regular chocolate brownies. I have included the box recipe below in the
Cook’s Notes.

Enjoy!
Makes 1 Batch of 9 Brownies

Ingredients:
For the Brownies:
2 eggs
1 teaspoon vanilla extract
1/3 cup freeze dried strawberries, ground into powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

For the Glaze:
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 -2 Tablespoons milk

Directions:
Preheat oven to 350 º F.

Line an 8 x 8-inch square baking pan with quick release parchment paper.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in the strawberry powder, flour, salt, and baking powder. The batter will be thick, with a bubble gum, elastic like consistency. Using a rubber spatula, spread batter evenly into pan.

Bake in preheated oven for 25 to 30 minutes. Be careful not overcook the brownies.

While the brownies are baking, make the glaze. Mix confectioners’ sugar, vanilla extract and milk until smooth. Add just enough milk until the glaze is thick but still spreadable.

Allow brownies to cool for 10 minutes; lift carefully from the pan, using ends of parchment to lift.

Pour glaze over brownies, spreading to edges so that glaze will drip down sides.

Trim the brown edges if desired and cut into squares, to serve.

Cook’s Notes:

If you are using the Duncan Hines brand of cake mix, cooking time will be 15 to 20  minutes, if you are using a 9 x 13-inch baking pan.

If you are using the Pilsbury brand of cake mix, the cooking time with be 25 to 30 minutes if you are using an 8 x 8-inch baking pan for a thicker brownie.

For the Brownies:
1 box strawberry cake mix
2 eggs
1/3 cup oil

Directions:
Preheat oven to 350 º F. Line an 8 x 8-inch square baking pan with quick release parchment  paper.Mix strawberry cake mix, eggs, and oil with hand mixer until well combined. The batter will be thick, with a bubble gum like consistency. Using a rubber spatula, spread batter evenly into pan.

Follow the directions listed  above, to complete the recipe for both the browines and the glaze.

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Thank you for your interest and support of this endeavor.

Sincerely,
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