Mini Classic Cheesecake with Strawberry Preserve Sauce

December 16th, 2011 § 0 comments § permalink

Makes 1 dozen Cheesecakes

*Recipe from AllREcipes.com

Ingredients

2 cups graham crackers, crushed
3 tablespoons butter, melted
2-8 ounce packages of cream cheese, softened
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
Strawberry Preserve Sauce (recipe follows)

Directions

Preheat oven to 350°F. Line one 12 cup mini muffin tins with paper liners. In a small bowl, mix the graham cracker crumbs with melted butter, stir with a fork until just moistened. Spoon about 1 tablespoon of crumbs into each liner and pack down (a shot glass in a useful tool for this!). Bake the crusts for about 8 minutes. Meanwhile, cream together cream cheese, sugar, eggs, and vanilla until well combined. Top each crust with the mixture, filling the cups almost to the top. Bake for 20 minutes. Transfer to wire racks to cool completely. Top each cheesecake with about ½ teaspoon for the berry topping. Chill in the refrigerator for an hour before serving. Store leftovers covered in the fridge.

Strawberry Preserve Sauce

Makes 1 cup sauce

Ingredients

½ cup strawberry preserves
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup rose wine or water

Directions

Bring all ingredients to aboil in a small sauce pan, continue to boil a few minutes, and then reduce heat to a simmer and let reduce by about ¼ or until desired consistency, stirring often. Cool and store in an airtight jar in the refrigerator.

Fresh Star-Anise Strawberry Sauce

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

½ cup strawberries
¼ cup sugar
¼ cup water
1 star anise

Directions

In a medium saucepan combine the strawberries, sugar, water and the star anise and bring to a boil and cook for about 4-5 minutes or until thick and strawberries cooked down. Reduce heat and simmer for about 5 minutes and take of heat and let stand to cool before serving. (discard the star anise before serving.)

Mango Banana Spring Rolls with Fresh Strawberry Sauce

August 10th, 2011 § 0 comments § permalink

Makes 6 rolls

Ingredients

1 cup sweet red bean paste (recipe follows)
6 small rice paper wrappers
1 semi ripe mango sliced long and thin
2 bananas, halved and sliced into 3 inch long strips about ½ and inch thick
Fresh Star Anise Strawberry Sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. On the middle of the wrappers, place a long dollop of the bean paste mixture, a few mango strips and a few banana strips. Wrap the roll up like a present but rolling. Serve garnished with strawberry sauce.

Sweet Spiced Red Bean Paste
Makes 1 cup

Ingredients

½ cup adzuki beans, cooked very soft
¼ cup turbinado sugar
¼ cup water
1 teaspoon cinnamon, freshly grated
1 teaspoon ginger, freshly grated

Directions

In a blender mix well while beans are warm and allow to cool.

Fresh Star-Anise Strawberry Sauce
Makes 1 cup

Ingredients

½ cup strawberries
¼ cup sugar
¼ cup water
1 star anise

Directions

In a medium saucepan combine the strawberries, sugar, water and the star anise and bring to a boil and cook for about 4-5 minutes or until thick and strawberries cooked down. Reduce heat and simmer for about 5 minutes and take of heat and let stand to cool before serving. (discard the star anise before serving.)

Mutton Holler Swamp Coolers

August 3rd, 2011 § 0 comments § permalink

Makes one gallon of non alcoholic mixer

Ingredients

Zest of 5 limes
Zest of 4 lemons
Juice of 10 limes
Juice of 10 lemons
2 cups mint simple syrup
1 cup cucumber puree (cucumbers pureed)
1 cup strawberry puree (strawberries pureed)
4 cups water
4 cups seltzer water
Ice
Cucumber slices, strawberry sliced, lemon slices and mint leaves
Cucumber infused gin for the alcoholic drinks (cucumber slices infused in gin for 2 days)

Directions

In a big jug mix all ingredients and stir well. Pour in ice. For alcoholic drink place 2 ounces of cucumber gin in a glass and fill with mutton holler swamp cooler juice!

Silver-Dollar Walnut Cakes with Berry Compote and Lemon Ricotta

July 11th, 2011 § 0 comments § permalink

Serves 4

Ingredients

For the Pancake Mix

1½ cups buckwheat flour
1½ tablespoons agave nectar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon freshly ground nutmeg
¼ teaspoon cinnamon
2 large eggs, at room temperature
1¼ cups almond milk, at room temperature
1 teaspoon pure vanilla extract
½ cup chopped walnuts
Cooking spray

For the Berry Compote

½ pint blueberries
½ pint strawberries sliced
½ pint raspberries
1 tablespoon orange marmalade
2 tablespoons water

For the Lemon Ricotta

½ cup skim ricotta
¼ teaspoon nutmeg
1 tablespoon lemon zest
1 teaspoon honey
2 tablespoons basil, chopped
1 tablespoon mint, chopped

Directions

In a small sauce pan, add berries, water and marmalade. Cook over low heat for 10-15 minutes or until it thickens. Mix together ingredients for the ricotta & store in fridge till its time to serve.

Preheat griddle over medium heat. Mix dry pancake ingredients together in a large bowl. Mix together wet ingredients in a separate bowl, then add to dry. Fold together. Measure out cakes with a small ladle or ice cream scoop to a sprayed griddle. Cook each for about 3 minutes per side, and store cooked cakes in a warm oven (200°) until all are cooked.

Place cakes on plate (3 for a full serving of whole grains). Top with compote and a dollop of ricotta mixture.

Turn leftovers into a trifle by alternating cake, compote, ricotta in a tall glass container. Top with any extra compote. Cover with plastic wrap and place a small plate on top to weigh down. Place in fridge for at least 1 hour. Turn upside down over plate and remove bowl. Slice like a cake and serve.

Local New Jersey Strawberry Jam

July 11th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

2 cups fresh strawberries, hulled and chopped
1 cup sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup rose wine or water

Directions

Bring all ingredients to a boil in a small sauce pan, continue to boil a few minutes, around 3-4 and then reduce heat to a simmer and let reduce by half until desired consistency, stirring often. Cool and store in an airtight jar in the refrigerator.

Lo-Cal Milkshake

July 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

½ cup fresh strawberries, de-stemmed and chopped (optional flavor choice)
2 tablespoons chocolate powder (optional flavor choice)
2 teaspoons vanilla extract
2 cups low fat milk
1 cup ice
¼ cup honey
1 pinch of salt

Directions

Combine all the ingredients in a blender and blend until smooth and creamy.

Strawberry Basil Cream Macaroons with Sugar Fried Basil Leaves

July 5th, 2011 § 0 comments § permalink

Makes 1 dozen macaroons

Ingredients

For the outer shells…

¾ cup powdered sugar
¾ cup almonds, finely ground (grind in spice grinder or use almond flour)
3 egg whites (stored at room temperature for 6 hours prior)
Pinch of salt
¼ cup sugar
2 tablespoons condensed strawberry puree

For the basil cream

1 cup basil leaves
½ cup water
½ cup sugar
1½ cups butter, room temperature
1 cup powdered sugar

Directions

Pre-heat oven to 300°F. Line 2-3 baking sheets with parchment paper and take out some cookie cutters the size of the macaroons you wish to make as well as pastry piping bags and tips. Take the cookie cutters and trace a shape with a pen of the macaroons to make templates for size. In a mixing bowl combine almonds and powdered sugar. (The ratio for the powder sugar and the almond meal or flour changes the consistency, the more almond meal the more grainy and dense the more powdered sugar the lighter the density, play and mix and match according to your tastes). In a stand mixer or kitchen aid with a whisk attachment, mix the egg whites on a medium low speed until foamy. Turn the speed up and add in the sugar slowly until egg whites have a glossy meringue texture and look. Be very careful NOT TO OVERBEAT. Pour the strawberry puree in the mixer for 2-3 quick turns or until the puree is mixed in some. Take the bowl attachment off the kitchen aid or stand mixer and gently fold in the almond and powdered sugar mixture, trying not to over mix, but mixing just enough to create a lava like flowing thick meringue-ish looking batter. The batter should be heavy enough so that peaks do not form but that the heaviness pushes the meringue down. To test your batter on a plate or counter by seeing if it indeed condenses down as opposed to holding its shape. If peaks are present, give it another few turns by hand until they go away. Place the mixture in a piping bag with a plain tip. Pipe out the patters or templates you traced carefully. Let the macaroons sit for about 10-12 minutes so as the macaroons harden a little and then place them in the oven for about 10 minutes. Remove and allow to cool a few minutes and then gently remove from parchment paper before they stick, allow to cool fully before filling.

For the basil butter cream

In a medium sauce pan combine basil leaves, sugar and water and bring to a boil. Reduce heat and continue to let cook on low for about 4 more minutes. Take off heat, cool and blend. Strain the mixture and discard the basil leaves. Place the mixture back on the burner and bring to a boil and cook until reduce to half and is very thick, stirring constantly for about approximately 4 minutes. Cool. In a mixing bowl or mixer whip together softened butter, powdered sugar, and basil syrup. Mix until full incorporated, soft and creamy.

For sugar fried basil leaves

In a little bit of almond oil in a small frying pan on high heat, fry basil leaves a few at a time until crisp but still green. Take of heat and place on paper towels, sprinkle with sugar while warm on both sides.

To assemble the macaroons spoon a small amount of the filling on one side (flat side) of one macaroon shell, making sure it is in the center. Place a sugar fried basil leaf on top of the filling and then place another macaroon shell on top (flat side to flat side).

Berries and Sugar Crepes

June 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 tablespoons butter, melted
1 cup milk
1 cup whole-wheat flour
¼ teaspoon salt
2 eggs, beaten
¼ cup turbinado sugar (white sugar is okay as well)
Raspberries
Blueberries
Blackberries
Strawberries
Creme fresh
Sugar, coarse or regular
Powdered sugar

Directions

In a large bowl toss together whatever berries desired and sprinkle with sugar and let stand. Whisk together melted butter, milk, flour, salt and eggs until smooth and refrigerate for about 30 minutes or until cold! Heat a large crepe pan or non stick skillet to medium high heat and brush with a combination of butter and oil until greased lightly. Pour a little batter (about ¼ to ½ cup) into the pan and cook, flipping once when the bottom side is cooked brown. There will be some small bubbles as when cooking a pancake. The process should take a few minutes total for each crepe and varies with the heat of the pan. Place a spoon full of creme fresh on the crepe and spread into a thin layer. Spoon the berries onto the crepe and fold the sides together to form a crepe or roll. Sprinkle with powdered sugar and serve.

Rose Berry Sangria

June 27th, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

½ cup raspberries
½ cup blackberries
½ cup blueberries
½ cup chopped strawberries
2 bottles of rose wine
1 bottle sparkling water
1 cup citrus herbal simple syrup

Directions

To make the herbal citrus simple syrup place a handful of herbs of choice, 1 lemon sliced, 1 orange sliced, ½ cup water and ½ cup sugar in a saucepan and boil until all the sugar dissolves. Take off heat and set aside for 10 minutes. Strain and cool. Mix all ingredients in a large pitcher and let stand for 2 hours. Serve room temperature over ice.

Dried Strawberry Lime Salt

June 26th, 2011 § 1 comment § permalink

Makes ½ cup

An amazing little salt garnish for a plethora of desires, most importantly making the rim of you margaritas a tasty treat.

Ingredients

1 tablespoon lime zest
1 tablespoon dried strawberries, crushed into dust
½ cup pink Himalayan coarse sea salt (maldon salt ok as well)
Juice of 1 lime

Directions

In a mixing bowl mix together all ingredients until combined well and semi moist and clumpy like margarita salt. Depending on the juice amount of the lime you may need another one. Store in airtight container in the refrigerator for about a month.

Strawberry Shortcake Cookies

June 26th, 2011 § 0 comments § permalink

Makes 2 dozen cookies

Ingredients

1 ½ cups fresh strawberries, hulled and chopped
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/2 cup turbinado sugar, plus extra
2 cups flour
2 teaspoons baking powder
½ teaspoon nutmeg, freshly grated
½ teaspoon salt
5 tablespoons butter, cold and cubed
½ cup buttermilk
Course sugar for topping

Directions

Preheat oven to 400° F. In a medium bowl combine and gently mix the strawberries, lemon juice and zest as well as the sugar and let stand for at least five minutes. In a separate bowl whisk together the flour, baking powder, nut meg and salt with about a tablespoon of the extra sugar. Gently cut in the butter using a pastry cutter or your hands, cutting or crumbling until the mixture resembles a course cornmeal. Mix in the buttermilk slowly stirring until the dough starts to come together. Gently fold in the strawberries and mix well, but gently. Make sure the dough is completely mixed. Drop dough onto a greased or lines cookie sheet (about a tablespoon for each) making sure to space them apart as they will fall a bit. Sprinkle a bit of the course sugar atop and place in the over to bake for about 20 minutes or until golden brown. Remove from oven and take off pan immediately to cool completely.

Strawberry Margaritas with Dried Strawberry Lime Salted Rims

June 26th, 2011 § 0 comments § permalink



007

Makes 1 margarita

Perfectly simple and delicious, a fresh strawberry margarita says summer like few other things do. With eh addition of the strawberry lime salted rim this drink becomes exquisite

Ingredients

2 ounces tequila (white or pink is best)
1 ounce orange liquor (triple sec or grand marinier type)
Pinch of lime zest
Juice of 2 limes
1 ounce strawberry puree (more for a sweeter version)
Strawberry Lime Salt for inside and the rim (recipe follows)

Directions

In a shaker filled with ice, place the tequila, orange liquor, pinch of lime zest, juice or 2 limes and the strawberry puree. Add a pinch of the strawberry salt and shake vigorously. Pour the mixture, ice and all, into a low ball glass rimmed with the strawberry salt. Garnish with a strawberry or a lime wedge.

Dried Strawberry Lime Salt
Makes ½ cup

An amazing little salt garnish for a plethora of desires, most importantly making the rim of you margaritas a tasty treat.

Ingredients

1 tablespoon lime zest
1 tablespoon dried strawberries, crushed into dust
½ cup pink Himalayan coarse sea salt (maldon salt ok as well)
Juice of 1 lime

Directions

In a mixing bowl mix together all ingredients until combined well and semi moist and clumpy like margarita salt. Depending on the juice amount of the lime you may need another one. Store in airtight container in the refrigerator for about a month.

Local New Jersey Strawberry Jam

June 26th, 2011 § 1 comment § permalink

Makes 2 cups

Ingredients

2 cups fresh strawberries, hulled and chopped
1 cup sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup rose wine or water

Directions

Bring all ingredients to a boil in a small sauce pan, continue to boil a few minutes, around 3-4 and then reduce heat to a simmer and let reduce by half until desired consistency, stirring often. Cool and store in a airtight jar in the refrigerator.

Strawberry Vinaigrette

June 26th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

2 strawberries, mashed
1 tablespoon shallots, chopped fine
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon champagne vinegar
¼ cup almond oil
1 teaspoon salt
1 teaspoon black pepper

Directions

In a medium or small bowl whisk together all ingredients until smooth and emulsified. Toss together with salad or use as a marinade for chicken or fish.

Strawberry Spinach Salad with Almonds and Strawberry Vinaigrette

June 26th, 2011 § 0 comments § permalink

Serves 4-6

A lovely savory way to enjoy peak berries and even more enjoyed alongside a glass of cold sparkling white or rose wine!

Ingredients

4 cups baby spinach leaves
1 medium or small red onion, halved and sliced thin
10 medium strawberries, quartered
1 cup Bulgarian feta, crumbled
1 cup almonds, toasted and sliced or chopped
Strawberry Almond Vinaigrette (recipe follows)

Directions

In a large salad bowl gently mix the spinach, red onion, and strawberries.  Add the feta and almonds and again mix gently.  Drizzle with the dressing and again gently toss together

Strawberry Vinaigrette
Makes 1 cup

Ingredients

2 strawberries, mashed
1 tablespoon shallots, chopped fine
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon champagne vinegar
¼ cup almond oil
1 teaspoon salt
1 teaspoon black pepper

Directions

In a medium or small bowl whisk together all ingredients until smooth and emulsified.  Toss together with salad or use as a marinade for chicken or fish.

Strawberry Sodas

June 26th, 2011 § 1 comment § permalink

009

Makes 1 soda

A lovely and seasonal option for sugary sodas, kids and adults won’t be able to refuse this sweet delightful drink that will forever be reminiscent of summer to your palette.

Ingredients

2-3 ounces strawberry puree (recipe follows)
Seltzer water
Ice

Directions

In a glass filled with ice combine the strawberry puree depending on sweetness either 2 or 3 ounces and fill with seltzer water.  Stir well and garnish with a strawberry.

*to make the strawberry puree take 1 cup of strawberries, hulled and chopped, ½ cup turbinado or unprocessed sugar and ½ cup water and bring to a boil.  Take of heat and cool.  Blend in a blender until smooth.

Local Strawberry Week

June 26th, 2011 § 0 comments § permalink

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We all have local strawberries in our communities that we wait all year for and then gorge ourselves with the sweet juicy flavors that are impossible to achieve any other time of the year. This week’s featured recipes are the little beloved gems we call strawberries and our appreciation for the sensational taste they give us only when local. Strawberries are available year round in many regions of the country where the weather is warm year round, in most regions in the US strawberries run from May to June. Choose ripe strawberries that are bright red, firm and with no white around the stem. They should be fragrant like strawberry perfume and should not contain any soft spots. The size is not as important as the scent and lack of soft spots. It’s always best not to store ripe berries too long so the first rule is to eat them within a day or two and store on the counter unrefrigerated. More than a day they need to go into the refrigerator, however more than two days strawberries begin to lose their sweet taste and fragrance. Wash only before eating. Can be destemmed and frozen as well. Here is a mix of our favorite simple strawberry recipes to enjoy during this peak of the season time, shifting focus to the strawberry and its sweet succulent flavor.

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Featured Recipes

Strawberry Sodas

Strawberry Lemon Buttermilk Scones

Strawberry Spinach salad with Almonds and Strawberry Vinaigrette

Strawberry Vinaigrette

Strawberry Basil Galatte

Local New Jersey Strawberry Jam

Strawberry Margaritas with Dried Strawberry Lime Salted Rims

Dried Strawberry Lime Salt

Strawberry Creamcicles

Strawberry Shortcake Cookies

Strawberry Creamsicles

June 23rd, 2011 § 0 comments § permalink

053

Makes 6-9 popsicles

Ingredients

1 pint fresh strawberries, stems removed and chopped
13 cup honey
13 cup water
4 egg yolks
1 cup cream
1 cup milk
1 tablespoon orange zest
13 cup fresh orange juice
1 teaspoon vanilla extract

Directions

In a medium sauce pan place the strawberries, honey and water and bring to a boil. Reduce heat and simmer on low for about 10 minutes. Take off heat and allow to cool, once cool, blend into a smooth puree. Whisk together egg yolks, cream, and milk and place it in a sauce pan to heat on low medium heat whisking for about 5 minutes or until a custard-like texture begins to form, remove from heat and set aside to cool. In a bowl combine the strawberry puree, the custard mix and the orange juice, zest and vanilla until well mixed. Place into popsicle molds and freeze for 6-9 hours.

Batido de Banana y Fresa (Strawberry Banana Shake)

June 12th, 2011 § 0 comments § permalink

Makes 3-4 milkshakes

Basically a milkshake, although a much looser version, often served over more ice cubes to keep very cold and fresh. Batidos showcase the fruits often associated with Central America and their rich and sweet flavors that are the very essence of their desserts.

Ingredients

1 cup fresh strawberries, de-stemmed and chopped
1 banana, ripe and cut into chunks
2 cups milk
1 cup ice
Juice of 1 lime
1 tablespoon sugar or honey
1 pinch of salt

Directions

Combine all the ingredients in a blender and blend until smooth and creamy. The Central American versions of milkshakes are often much looser than other milkshakes and often served over more ice.

Strawberry Rhubarb Tart with Blood Orange Thyme Glaze

May 25th, 2011 § 0 comments § permalink

Makes 6 tartlets

Ingredients

Sweet Pie Dough-6 tartlet shells baked
2 pints fresh strawberries, hulled and kept whole
1 cup rhubarb, sliced
2 tablespoon thyme leaves
2 tablespoons blood orange zest
13 cup sugar
½ cup blood orange juice
1 cup créme fresh
½ cup honey

Directions

In a medium saucepan combine rhubarb, sugar, blood orange juice, 1 tablespoon thyme leaves and 1 tablespoon zest. Cook on medium until all sugar is dissolved and the rhubarb is soft but not mushy, about 3-5 minutes. Set aside to cool. In a small mixing bowl whisk together the ¼ cup honey and créme fresh with 1 teaspoon blood orange zest until creamy. In a small saucepan place ¼ cup honey, ½ cup blood orange juice, 1 tablespoon thyme leaves and 1 teaspoon of blood orange zest and bring to a boil, reduce heat and simmer stirring until mixture is thick like a glaze. Place a few tablespoons of the honey créme fresh in the bottom of each tartlet and cover with a little of the rhubarb mixture. Place strawberries cut side down (pointed side up) so that no shell is visible. Brush the tops with the blood orange thyme glaze and chill for at least one hour before serving!

Fruit, Herb & Nut Parfaits

May 23rd, 2011 § 0 comments § permalink

Serves 4

Ingredients

1 tablespoon fresh lemon thyme leaves
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh mint leaves, chopped fine
¼ cup honey
1 teaspoon vanilla extract
Greek yogurt, plain or vanilla flavor
½ cup blackberries
½ cup strawberries, cut in half and hulled
¼ cup sliced almonds
2 tablespoons pumpkin seeds
1 tablespoon flax seeds

Directions

In a small saucepan combine the fresh herbs, honey and vanilla extract and simmer for about 5 minutes or until the honey is infused with the herbs flavor. Place the yogurt in a bowl or a glass and place some berries on top. Next sprinkle some almonds and pumpkin seeds and top with a few flax seeds. Drizzle the infused honey over the entire parfait while the honey is still warm, not hot.

Strawberry Basil Fizzy

May 23rd, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

½ cup fresh strawberries, chopped fine
½ cup fresh basil leaves, chopped fine
½ cup sugar, chopped fine
½ cup water
Zest of 1 lime or lemon
Juice of 1 lime or lemon
2 cups ice
Seltzer water

Directions

In a small saucepan combine strawberries, basil sugar and water and bring to a boil, reduce and simmer for about 3-4 minutes. Let cool. Place in a blender and blend until smooth. Place puree into a pitcher and add zest and juice of lime or lemon, 2 cups of ice and fill with seltzer water. Mix well and serve garnished with a strawberry or lime or lemon wedge.

Strawberry Quinoa Cookies

May 23rd, 2011 § 0 comments § permalink

Makes 2 dozen cookies

Ingredients

1 cup black quinoa
¼ cup rolled oats
1 cup all purpose flour
½ teaspoon baking powder
1/3 teaspoon baking soda
1 teaspoon salt
1 tablespoon flax seeds
¼ cup almonds, chopped fine
1/3 cup almond oil
½ cup sugar
¼ cup brown sugar
2 teaspoons vanilla extract
¼ cup almond milk
1 egg, beaten
1 cup fresh strawberries, chopped fine

Directions

Preheat oven to 375° F. In a blender blend the quinoa and the oats until a gritty powder is formed. In a mixing bowl combine, ground quinoa, oats, flour, baking powder, soda, salt, flax seeds and almonds, mix well and set aside. In another mixing bowl whisk together the almond oil, sugars, vanilla, almond milk and egg until well mixed. Slowly add the dry mix to the wet mixing well as you combine mixtures. A thick oatmeal cookie type batter should form. Drop by spoonfuls onto a greased cookie sheet and bake for 10 – 12 minutes or until golden brown. Let rest to harden and solidify for about 3-4 minutes before eating.

Strawberry Rhubarb Syrup

May 10th, 2011 § 1 comment § permalink

Ingredients

¼ cup fresh strawberries, mashed
¼ cup fresh rhubarb, chopped
½ cup sugar
¼ cup water

Directions

Combine all ingredients in a medium heavy bottom saucepan. Bring to a gentle boil, reduce heat and simmer for 5 minutes. Blend and cool until ready to use.

Strawberry Thyme Ginger & Lemon Tea

May 4th, 2011 § 0 comments § permalink

Makes 1 french press (about 6 cups)

Ingredients

¼ cup dried strawberries (substitute 2 fresh strawberries, sliced)
¼ cup fresh thyme leaves
1 slice dried ginger or 1 slice fresh ginger
½ lemon sliced
2 tablespoons honey
Hot, just boiling water

Directions

In the French press or another tea pot, place dried or fresh strawberries, thyme leaves, ginger and sliced lemons. Pour just boiled water over all the ingredients and let steep for about 5-10 minutes. Drizzle in honey and stir and let sit for a few more minutes before serving. Can be served over ice!

Strawberry-Lemon Thyme Rhubarb Tartlets with Honey Creme Fresh

April 28th, 2011 § 0 comments § permalink

Makes 6 tartlets.

INGREDIENTS

Sweet Pie Dough (1 recipe for one large tart) (add 2 tablespoons fresh lemon thyme)
1 pint fresh strawberries, hulled and quartered
1 cup rhubarb, sliced
¼ cup fresh lemon thyme leaves
13 cup sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup créme fresh
¼ cup honey

DIRECTIONS

Pre heat oven to 375°F. Place the pie dough into 6 little tart shells, making sure it is smooth and even out the dough in each tarlet tin. Bake for 10-12 minutes or until tart crust is golden brown and crisp. In a medium sauce pan combine strawberries, rhubarb, sugar, lemon juice, lemon thyme and zest. Cook on medium until all sugar is dissolved and the strawberries and rhubarb is soft but not mushy, about 3-5 minutes. Set aside to cool. Place a few tablespoons of the honey créme fresh in the bottom of each tartlet and cover with a pile of the strawberry rhubarb mixture (about 13 cup). Chill slightly and serve.

Strawberry Rhubarb Tartlets with Honey Crème Fresh

April 27th, 2011 § 0 comments § permalink

Makes 6 tartlets

Ingredients

Sweet Pie Dough (1 recipe- for one large tart)
1 pint fresh strawberries, hulled and quartered
1 cup rhubarb, sliced
â…“ cup sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup crème fresh
¼ cup honey

Directions

Preheat oven to 375° F. Place the pie dough into 6 little tart shells, making sure it is smooth and even out the dough in each tartlet tin. Bake for 10 – 12 minutes or until tart crust is golden brown and crisp. In a medium sauce pan combine strawberries, rhubarb, sugar, lemon juice and zest. Cook on medium until all sugar is dissolved and the strawberries and rhubarb is soft but not mushy, about 3 – 5 minutes. Set aside to cool. Place a few tablespoons of the honey crème fresh in the bottom of each tartlet and cover with a pile of the strawberry rhubarb mixture (about ⅓ cup). Chill slightly and serve.

Herbal Berry Antioxidant Smoothie

April 25th, 2011 § 0 comments § permalink

Makes 2-10 ounce smoothie

INGREDIENTS

¼ cup fresh or frozen blueberries
¼ cup fresh or frozen raspberries
¼ cup fresh or frozen strawberries
¼ cup fresh or frozen blackberries
½ cup pomegranate juice
¼ cup lemon juice
¼ cup honey
1 cup fresh mint leaves
1 cup water
1 teaspoon salt

DIRECTIONS

Place all ingredients into a blender and blend until smooth.

Fresh Fruit with Coconut & Herbal Honey

April 24th, 2011 § 0 comments § permalink

Serves 2

INGREDIENTS

½ cup fresh strawberries, sliced
½ cup fresh blackberries
1 red grapefruit, pitted and segmented
1 orange, pitted and segmented
½ cup toasted coconut, shavings
Herbal infused honey (recipe follows)

DIRECTIONS

Place all the fruit in a mixing bowl, and gently toss together with coconut shavings. Place in two serving bowls. Drizzle herbal infused honey on fresh fruit.

Herbal Infused Honey

INGREDIENTS

¼ cup honey
1 tablespoon mint, chopped
1 tablespoon basil, chopped
1 tablespoon lemon thyme, chopped

DIRECTIONS

In a saucepan on medium low, add honey and warm. Add mint, basil, and lemon thyme. Reduce temperature and allow honey to infuse for about 4-5 minutes on a low simmer. Take out herbs and discard them.

Dulce De Leche Ice Cream with Strawberries & Mexican Chocolate Sauce and Jalapeno Strawberry Sauce

April 23rd, 2011 § 0 comments § permalink

Makes 3 cups ice cream and ¾ cups of each sauce

INGREDIENTS

2 cups whole milk
1 cup heavy cream
1 cup dulce de leche
5 egg yolks
1 teaspoon vanilla extract
1 teaspoon salt
½ cup almonds, toasted and chopped
½ cup fresh strawberries, chopped

DIRECTIONS

In a medium sauce pan bring the milk, yolks, and the cream to a boil and remove from heat. Whisk in the dulce de leche until melted and fully incorporated. Add vanilla, salt and almonds. Mix well and then gently fold in the strawberries. Process in an ice cream maker using instructions.

Mexican Chocolate Sauce

Makes ¾ cup

INGREDIENTS

½ cup (4 ounces) of dark semisweet chocolate, shaved or chopped
¼ cup heavy cream
1 teaspoon cinnamon, freshly grated
1 teaspoon cayenne pepper

DIRECTIONS

In a small sauce pan combine all ingredients and bring to a boil. Reduce heat to simmer and whisk continuously for a few minutes until all chocolate is melted. Drizzle over ice cream.

Jalapeño-Strawberry Sauce

Makes ¾ cup

INGREDIENTS

½ cup fresh strawberries, chopped
1 tablespoon jalapeño, deseeded and chopped super fine
2 tablespoons water
2 tablespoons honey

DIRECTIONS

Place all ingredients in a blender and process until smooth. Serve over ice cream.

Fresh Strawberry Mint Ice Cream with Chocolate Dipped Strawberries

April 20th, 2011 § 0 comments § permalink

Makes ½ gallon of ice cream

Ingredients

2 cups whole milk
2 cups heavy cream
10 egg yolks
1 cup sugar plus ¼ cup sugar
1/4 cup water
8 cups strawberries (chopped, with tops removed)
1 cup chopped mint
Strawberries and mint for garnish
Chocolate, melted
Fresh strawberries, stems in tact

Directions

Make simple syrup by placing ¼ cup sugar and ¼ cup water in heavy sauce pan with 1 cup chopped mint. Bring to boil until sugar is totally dissolved. Let steep on simmer for five minutes, then strain and set syrup aside. Combine milk and cream in a heavy saucepan. Bring to just about boil but do not let it boil. Remove from heat and set aside for about an hour. Bring milk mixture back to simmer. Whisk egg yolks and ½ cup sugar in a mixing bowl and then mix eggs into saucepan. A double boiler helps to ensure that the milk product does not boil. Stir over medium low heat until the mixture thickens into a custard. Usually about 10 minutes. Cover and refrigerate until very cold. In the meantime, mix strawberries and mint simple syrup in a food processor until smooth. Mix pureed strawberries in with the custard mix, add chopped fresh mint if desired and use ice cream maker according to instructions.

Dip strawberries in melted chocolate and set in refrigerator to harden, serve with mint ice cream.

Dried Strawberry Basil Buttermilk Biscuits

April 19th, 2011 § 0 comments § permalink

Makes 6 biscuits

Ingredients

3 cups all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon salt
12 tablespoons butter, cold and cut into cubes
1 ½ cups heavy cream
2 tablespoons orange zest
3 tablespoons orange juice, freshly squeezed
3 tablespoons fresh basil leaves, sliced into thin strips
½ cup sweet vanilla dried strawberries

Directions

Sift together flour, sugar, baking powder, and salt into a large bowl, and gently mix. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream, zest, orange juice and basil in a measuring cup. Make a well in the center of the flour, and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Preheat the oven to 425°F.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, ¾ to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic, and chill for 20 minutes in the refrigerator. Remove the dough from refrigerator. Cut the dough into even shapes of your choice- circles, squares, triangles and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Sweet Vanilla Dried Strawberries

April 19th, 2011 § 0 comments § permalink

Makes 1 cup dried fruit

Ingredients

2 cups strawberries, destemmed and sliced thin
3 tablespoons sugar
1 vanilla bean, scraped (bean discarded)

Directions

Preheat oven to 225°F. Mix vanilla bean scraping with sugar in a small bowl. Lay on top of prepared strawberries, and place on baking sheet lined with parchment paper. Place in oven for 2 ½ to 3 hours or until dried through. Store in an airtight container up to 4 weeks.

Dried Strawberry Muesli with Sunflower Seeds & Dates

April 19th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

2 cups old fashioned oats
½ cup rolled wheat flakes
½ cup rolled rye flakes
¼ cup fiber one cereal
½ cup sunflower seeds
½ cup dates, chopped
½ teaspoon salt
¾ cup sweet vanilla dried strawberries

Directions

In a large mixing bowl combine oats, wheat and rye flakes, fiber one, sunflower seeds, dates, salt and dried strawberries. Store in an airtight container for up to 2 weeks.

Strawberry Almond Granola

April 19th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

3 tablespoons unsalted butter or olive oil
½ cup maple syrup
2 ½ cups old fashioned oats
â…“ cup whole wheat flour
½ cup light brown sugar
½ cup sliced raw almonds
¼ cup flax seed meal
½ tablespoon cinnamon
½ teaspoon salt
1 cup sweet vanilla dried strawberries

Directions

Preheat oven to 325ËšF.

In a small saucepan, over medium heat, add butter and maple syrup. Heat until warm and butter has melted.

In a large mixing bowl, combine oats, whole wheat flour, brown sugar, almonds, flax seed meal, cinnamon, and salt. Add butter and maple syrup mixture and combine thoroughly. Mixture should be a wet consistency. Place on a rimmed baking sheet and place in oven for a total of 40 minutes, making sure to check every 10 minutes, stirring, so granola is toasted evenly. Once granola is golden brown, remove from oven and mix in dried strawberries. Store in an airtight container for up to 2 weeks.

Strawberry Oatmeal Cookies

March 31st, 2011 § 0 comments § permalink

Makes 18-24 cookies

Ingredients

1 cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon nutmeg, freshly grated
1 teaspoon cinnamon
1 cup dried strawberries, chopped fine
¾ cup margarine
½ cup sugar
1 cup brown sugar, packed
1 teaspoon fresh ginger, peeled and freshly grated
1 ½ teaspoons vanilla extract
½ cup almond milk
3 cups rolled oats

Directions

Preheat oven to 350°F. Prepare a couple of baking sheets by lining them with parchment paper. Set aside.

In a large mixing bowl combine the flour, baking soda, salt, spices and strawberries. Set aside. Beat together the margarine, sugars, vanilla and fresh ginger until light and fluffy. Add the soy milk and whisk until smooth. Slowly add the flour to the liquid a little at a time until incorporated and it is a thick smooth batter. Add the oats slowly and mix well until incorporated as well. Drop spoonfuls onto the prepared baking sheets and flatten each ball slightly. Bake approximately 12-15 minutes or until golden brown and a toothpick inserted comes out clean. Take cookies off baking sheet carefully using a spatula and put them on a surface to cool. (The hot pan will continue to bake them.)

Strawberry and Lemon Buttermilk Scones

March 31st, 2011 § 1 comment § permalink

Makes 6 scones

Ingredients

¾ cups strawberries, destemmed and chopped
2 teaspoons sugar
2 â…“ cups of flour
â…“ teaspoon of baking soda
½ tablespoon of baking powder
¼ cup sugar
¾ teaspoon salt
½ cup (1 stick) unsalted butter, cold and cut into 1-inch cubes
¾ cups buttermilk
1 teaspoon grated lemon zest
1 ½ tablespoons unsalted butter, melted
Coarse or raw turbinado sugar

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper. In a small bowl combine strawberries and 2 teaspoons sugar, mix well and let berries macerate in sugar for 20 minutes or up to 2 hours.

Sift together the flour, baking soda and baking powder in a bowl. Add the salt and sugar and combine. Scatter butter cubes into the dry ingredients in the mixing bowl. Using your hands or a pastry blender, cut butter into flour mixture just until butter pieces are the size of peas. Pour in the buttermilk, lemon zest and strawberries and mix just until the dough just comes together. Flour a clean surface and place the dough onto it, shaping it into a long rectangle (about 5 inches wide and 1 ½ inches thick).

Brush the dough with melted butter and generously sprinkle with the sugar. Cut the dough into 6 evensized triangles and transfer them to your baking sheet. Bake the scones for 25 to 35 minutes or until the tops are lightly browned.

Strawberry Mint Fizz

October 13th, 2010 § 0 comments § permalink

Makes 1 serving

INGREDIENTS

3 tablespoons strawberry syrup, recipe below
Juice of 1 lime
3 tablespoons roughly chopped mint
1 cup chilled sparkling water

PREPARATION

In a tall glass muddle strawberry syrup, lime juice and mint.
Fill glass with ice and sparkling water, stir well and serve.

Strawberry Syrup

INGREDIENTS

¼ cup fresh strawberries, mashed
½ cup sugar
¼ cup water

PREPARATION

Combine all ingredients in a medium heavy bottom saucepan.
Bring to a gentle boil, reduce heat and simmer for 5 minutes.
Blend and cool till ready to use.

Strawberry Mint Fizz

Strawberry Basil Lemonade

October 11th, 2010 § 0 comments § permalink

Makes 1 Large Pitcher

INGREDIENTS

1½ cup of sugar
1 pint of strawberries, hulled and quartered
10 lemons, halved and seeds removed
1 tablespoon lemon zest
¼ cup fresh basil leaves , chopped fine
15 -20 cups of water

PREPARATION

Juice the lemons with a hand juicer, set aside.
In a medium wooden bowl mash the strawberries, sugar, zest and basil until a smooth paste forms.
Combine lemon juice, strawberry paste and water in a large pitcher, use a handheld blender to get it smoother or serve chunky for kids!

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