Strawberries in season
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
Cook Time: 10 minutes
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 egg yolk
- 1 cup flour
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.
Note to self: Use regular cream cheese, not mascarpone cheese. Reason being that I love my pie filling thick and rich.