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Category Archives: Strawberries

Simply Sensational Strawberry Shortcake

Chef Karen: (This week I made the blog and Chef Jonathan took the picture and had a taste test…. sometimes there just isn’t enough time in a week.) I saw this recipe in a magazine and knew it was going to have to be made! I love fresh strawberries and I love strawberry shortcake. Enough said. This is a very simple recipe. I made the cake part earlier in the day and put the rest of it together for dessert time. I followed the recipe as directed except for the Cool Whip on the top part…….. I added my own amount! I also reversed the strawberry and cream layers on the bottom to what it calls for. I did cream first and strawberries second. It just made more sense to me. It was very good and a nice change from individual strawberry shortcakes that I usually serve. It was loved by everyone and I’m sure you will, too. A definite must-to strawberry season creation!

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Here is the where to find the recipe: http://www.kraftcanada.com/en/recipes/simply-sensational-strawberry-shortcake-94067.aspx

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“Chopped” Desserts……….

This week we decided to do another “Chopped” episode. We gave each other ingredients. We weren’t allowed to check-out cookbooks or websites. We were to think of a recipe on our own. Chef Karen was given 3 ingredients: cream cheese, bacon and orange juice. Chef Jonathan was given 2 ingredients: bacon and pomegranates. The following are the results:

Chef Karen: I came up with a dessert called: Cream Cheese Bacon Bites. While I was cooking the bacon, I took puff pastry and after thawing it in the fridge over night, rolled it out and cut it into 2 inch squares. After draining the bacon, I mixed 1 package of cream cheese with 1/4 C brown sugar and 1/4 C orange juice until it was smooth. I broke the bacon into bite-sized pieces and made sure it was fully free of grease. I then put a tsp of the cream cheese mixture on each puff pastry square and laid a piece of bacon on top of it. I then put them in the oven for 10-15 minutes at 400 degrees. While they were baking, I melted some chocolate squares and added a bit of orange juice to the melting chocolate. Be careful or the chocolate will seize. I then put a drop of chocolate on each puff square.

I was very happy with how these turned out. I’m such a cookbook follower, usually, so this is good to stretch me as a chef. I really didn’t like the chocolate on the top of the bacon; it was a bit too sweet. The salty bacon with the sweet cream cheese, though, was very tasty and I will certainly try these, again.

Chef Jonathan: My dessert was called Pomegranate Gel with a Graham Crust and Creme Chantilly, Bacon and Strawberries. First, I heated the pomegranate juice to boiling, then I created a slurry using cornstarch and water. Meanwhile, I made my graham crust of graham crumbs and butter, pressed into the bottom of the ramekins and baked at 350 F for 10 minutes. Next, I whisked the slurry into the juice stirring rapidly until volcanic bubbles starting forming, until the mixture was at a desired consistency. I cooled the gel, then distributed into the ramekins. Finally, I cooked and cut the bacon, piped creme chantilly onto the cooled gels, and garnished with the bacon and strawberries. All in all, a good recipe, and you all should try it!

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Strawberry Crumble

Chef Jonathan: Sometimes as experienced culinary chefs, we can get tired of following recipe after recipe, so we are forced to adapt simple recipes to our own liking. I decided to do that this week, with a delicious Strawberry Crumble recipe. It’s incredibly simple, with only a few key steps. You can actually use as many berries as you desire, as long as they just about cover the bottom of your baking dish. Also,  if you don’t feel like measuring out my carefully calculated 1 5/8 C of AP flour, you can just do 2 scant cups. If you feel like adding a little extra carmelization on top, like I did, just sprinkle some more brown sugar on top. Enjoy!

Karen:  This recipe is so good and so easy to make. (it seems like i say that every week…..)  With strawberries at their peak right now, this would be a great recipe to make and have friends over to share it on the deck as you watch the sun go down.  I made it as Chef Jonathan said it should be made, even right down to the 1 5/8 C of flour. (He did this to tease me. I have shown angst when a recipe calls for silly measurements like that!)  I left out the orange juice as I forgot to buy one when I was at the grocery store. And I didn’t measure the berries.  I used what I had left in the fridge.  I’m pretty sure it was more than 500g. The thing I really liked, though, was the after taste of ginger; it was quite unique.  I did add a bit of oatmeal, too, because I like to be different.  I highly recommend this recipe.  Try it for yourself and enjoy!

Strawberry Crisp with a dollop of Cool Whip

Recipe:

500 g Strawberries
1/2 C sugar
zest and juice of 1 orange

Crumble
1 5/8 C AP flour
1/2 C butter, diced and chilled
1/2 C brown sugar
1 tsp ground ginger

Preheat oven to 375 F. Cut the strawberries into halves and put in oven proof dish, adding sugar, zest and juice on top.

Crumble: sift the flour into a bowl. Rub in the butter until in resembles fine cornmeal. Stir in brown sugar and ginger. Spread evenly over fruit and press down lightly with a fork.

Bake in the centre of the preheated oven for 25-30 minutes until the crumble is golden brown.