Strawberries in season

April 12, 2010 at 1:04 pm Leave a comment

Grabbed half a box of fresh strawberries from a roadside stall, and started planning what to do with these juicy MODERATE size DELICIOUS aromatic berries. I got some leftover Sephra dark chocolate fondue chips, cream cheese and mascarpone cheese. So over the weekend, I whipped out these.

Dark Chocolate dipped strawberries, done the right way, the berries have no feet.

What I meant with feet – is that the strawberries were dipped and left on a hard surface to form, that is how you get feet.

Without feet, is when the strawberries sit on toothpicks after dipping chocolate all around, allowed to chill on a block of styrofoam. A perfect dipped strawberry.

Choose the best looking and biggest strawberries to dip if you are planning to serve them as is – on a nice platter. If you are planning to use them to decorate a cake, use small to medium ones, so that they won’t overpower the space and look of the cake. For the remaining of the strawberries, not so perfect ones, I sliced them and made a STRAWBERRY PIZZA PIE.

I used a butter cookie crust from this link: http://southernfood.about.com/od/piecrustrecipes/r/bl50812b.htm

A cookie pie crust, made with butter, egg yolk, flour, and sugar.

Cook Time: 10 minutes
Ingredients:

  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 egg yolk
  • 1 cup flour

Preparation:

Combine sugar with butter and egg yolk. Using a pastry blender, gradually mix in 1 cup flour until crumbs form. Press into bottom and up sides of a 9-inch pie plate. Bake at 400° for about 10 minutes, or until edge is browned. Cool and fill with a cooled cream cheese filling, thickened fruit filling and whipped topping, etc..

I double the recipe because I used a pizza pan. This cookie crust held its form very nicely. Make sure when you form it on the pizza pan, to use a rolling pin, to even out the thickness all around, to avoid any bumps or holes. I bought a regular size tub of strawberries glaze from the salad aisle and mixed it in with the chilled sliced strawberries, about 6 cups. If u like more, why not.

As for the cream cheese filling, use any of your favorite recipe that does not require raw eggs. Spread it on the cooled cookie crust and dollop on the strawberries with glaze. Then serve.
 

Note to self: Use regular cream cheese, not mascarpone cheese. Reason being that I love my pie filling thick and rich.

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Entry filed under: Food, Sweets. Tags: , , , .

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