Culinary Confessional

Easy Strawberry Yogurt Dip 5 oz instant vanilla pudding mix 32 oz vanilla yogurt 8 oz Cool Whip 1/4 cup confectioners sugar 8 oz strawberries, diced In a large bowl, whisk together the pudding mix and yogurt. Then gently fold in the Cool Whip, confectioners sugar, and strawberries. Chill for at least an hour, then serve with fruit or cookies for dipping. Approximate Nutritional Values: http://www.food.com/recipe/strawberry-yogurt-dip-33916

Nutella-Stuffed French Toast with Strawberries 1-1/2 lbs strawberries, sliced 6 tbsp sugar (divided) 1 loaf day-old French bread 1 cup Nutella 1 cup milk 1/4 cup heavy cream 5 large eggs 1 tbsp vanilla paste 2 tbsp flour 1/4 tsp baking powder 1 tbsp cinnamon 2 tbsp butter Confectioners sugar for dusting Preheat an electric griddle to 350-deg. In a bowl, combine the strawberries and 4 tbsp sugar. Toss to coat, then let sit at room temperature for 30 minutes to allow the flavors to marry. Slice the bread into 2” thick rounds. Then cut through the center of each round (as if butterflying a chicken breast), being careful not to cut through the crust so the slices are still connected. Spread a heaping tbsp of the Nutella in the center of each slice, then set aside. In a blender, combine the milk, cream, eggs, vanilla, 2 tbsp sugar, flour, baking powder, and cinnamon. Pulse on low speed for 10 seconds until well combined, then pour the batter into a shallow dish. Dip both sides of the bread slices into the batter, letting it sit in the mixture for a few seconds on each side to allow it to soak up some of the batter. Melt the butter the griddle, then arrange the bread over the griddle in a single layer. Cook for 5 minutes per side or until both sides are golden brown. Dust with the confectioners sugar and top with the strawberries, then serve. Approximate Nutritional Values: http://www.food.com/recipe/nutella-crunch-french-toast-499088

Strawberry Walnut Bread 2 cups strawberry jelly 2 cups flour 1 cup sugar 1 tsp baking soda 1/2 tsp salt 1 tbsp ground cinnamon 1 tsp nutmeg 3 eggs, room temperature 1 cup vegetable oil 1 tbsp vanilla paste 1 cup chopped walnuts Non-stick cooking spray Preheat oven to 350-deg. Coat two 8” x 4” loaf pans with the non-stick spray. Place the strawberry jelly in a bowl and melt in the microwave, stirring every 30 seconds, until loose. Then set aside and let cool to room temperature. In the bowl of an electric stand mixer fitted with a flat paddle, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, eggs, oil, vanilla paste, walnuts, and melted jelly. Beat on medium speed until well combined, then divide the batter into the two prepared pans evenly. Bake for 55-60 minutes or until a toothpick inserted into center of each loaf comes out clean. Remove from the oven and cool the loaves in pans on wire racks for 10 minutes, then remove from the pans and cool completely on the racks before slicing. Approximate Nutritional Values: http://www.food.com/recipe/strawberry-walnut-bread-403238

Garden Chicken Salad with Honey Mustard Dressing For the Salad: 2 tsp olive oil 2 boneless, skinless chicken breasts 1/2 tsp salt 1/2 tsp pepper 1/2 tsp chili powder 2 cups green grapes, halved 1 cup fresh blueberries 1 cup fresh strawberries—hulled and quartered 3 cups baby spinach 1/2 cup feta cheese, crumbled 1/2 cup slivered almonds 1 cup French’s crispy onions For the Dressing: 3 tbsp almond butter 1 tbsp olive oil Juice of 1 orange Zest of 1 orange 3 tbsp water 1 tbsp stone-ground mustard 1/2 tbsp orange blossom honey 1/4 tsp salt 1/2 tsp garlic powder Heat 2 tbsp oil in a large skillet over medium-high heat. Season both sides of the chicken with salt, pepper, and chili powder, the place in the pan and cook for 5-6 minutes per side or until browned and cooked through. Then remove from heat and set aside. Once cool, cube the chicken into 1” pieces and place in a serving bowl. To the bowl, add the grapes, blueberries, strawberries, spinach, feta, and almonds. Toss to combine, then refrigerate for 30 minutes. In the meantime, in a food processor, puree the almond butter, olive oil, orange juice and zest, water, mustard, honey, salt, and garlic powder until smooth. Taste and adjust seasonings if needed, then pour over the salad and toss to combine. Top with the crunchy onions, then serve. Approximate Nutritional Values: http://www.food.com/recipe/curried-chicken-salad-with-fruit-and-pecans-31251

Lemon-Strawberry Pancakes For the Strawberry Compote: 1-1/2 cups strawberries, hulled and diced 1-1/2 cups sugar 1/2 cup water 1 tbsp vanilla paste 1 tbsp honey For the Pancakes: 1-1/4 cups flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/4 cup sugar Juice of 2 lemons 1 cup buttermilk 1 tbsp vanilla paste 1 egg 1 cup strawberries, diced Non-stick cooking spray In a saucepan over medium heat, combine the 1-1/2 cups diced strawberries, sugar, water, vanilla, and honey. Stir until the sugar is completely dissolved, then reduce heat to low and let the sauce thicken. Preheat a large nonstick pan, skillet, or griddle over medium-low heat and coat with the non-stick spray. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the lemon juice and sugar, then add the buttermilk, vanilla, and egg. Whisk until smooth. Make a well in the middle of the dry ingredients, then pour the buttermilk mixture into the well. Whisk until just incorporated (note: batter will be lumpy). Then gently stir in the diced strawberries. Pour 1/3 cup of the batter onto the preheated pan, skillet, or griddle. When edges begin to brown and bubbles form in the batter, flip over and cook another 1-2 minutes longer. Repeat with remaining batter, then serve warm with the strawberry compote spooned on top. Approximate Nutritional Values: http://www.food.com/recipe/strawberry-pancake-roll-ups-299290

Cooking Tip: Berry, Berry Nice Prepare a mixture of one part vinegar (white or apple cider) and ten parts water.  Swirl your berries around in the mixture, drain, rinse, and put them in the fridge. The solution is diluted enough that you won’t taste the vinegar, but will make your raspberries last a week or more, and your strawberries go almost two weeks without getting moldy or soft.  

Use a vinegar solution to make your berries last longer. 

Bringing these cuties back for the holiday.  Just a couple dollops of Cool Whip and some trimmed strawberries equals one festival party popper!

Zabaglione with Summer Berries 1 pint fresh strawberries, quartered 1 pint fresh raspberries 1 pint fresh blueberries 1 pint fresh blackberries 1 cup white sugar 3/4 cup brown sugar 1/2 cup balsamic vinegar 8 oz marsala wine 10 egg yolks In a large bowl, toss together the berries, brown sugar, and balsamic vinegar.  Place in the fridge and let macerate for 2 hours, gently stirring every 15 minutes.  Bring a pot half full of water to a boil, then lower heat to a simmer.  In a large glass or metal bowl, whisk together the wine, white sugar, and egg yolks.  Place the bowl over the pot of simmering water (ensuring the water doesn’t touch the bottom of the bowl). Whisk constantly until the mixture thickens, about 15 minutes.  Then serve over the chilled berries. Approximate Nutritional Values: http://www.food.com/recipe/zabaglione-with-fresh-berries-134806

Strawberry Banana Roll Ups 6 flour or wheat tortillas 10 large strawberries, sliced 2 bananas, peeled and sliced 6 tbsp sugar (divided) 1 tbsp lemon juice 1/2 cup balsamic vinegar  Preheat oven at 350-deg. Cut the tortillas in half, then roll them into the shape of an ice cream cone.  Wrap the tortillas in parchment paper, tie closed with kitchen twine, and bake for 10-15 minutes or until they begin to brown and crisp up.  Then remove from heat and set aside. Place the strawberry and banana slices in a bowl and toss with 3 tbsp sugar and lemon juice.  Let macerate in the fridge for at least an hour. Thicken the balsamic vinegar by cooking in a small saucepan set over medium-high heat for 4-5 minutes.  Let reduce by half, then stir in the remaining sugar and let simmer for another 1-2 minutes. Remove the kitchen twine and paper from the tortilla.  Spoon in the strawberry and banana mixture, then drizzle with the balsamic reduction.  Approximate Nutritional Values: http://www.food.com/recipe/tropical-fruit-quesadillas-111508

Strawberry Chocolate Pudding Parfaits 4 oz semisweet chocolate, shaved 3 dark chocolate pudding cups 1 cup fresh strawberries, sliced 1-1/2 cup Cool Whip (divided) Empty the pudding cups into a large bowl and mix in the chocolate shavings, then fold in 1 cup of the Cool Whip. Spoon half of the chocolate mixture into the bottom of a glass serving dish, then top with half of the strawberries.  Spoon in the rest of the pudding mixture, followed by the rest of the strawberries. Garnish with the remaining Cool Whip.  Serve cold. Approximate Nutritional Values: http://www.food.com/recipe/chocolate-strawberry-cookie-parfaits-251000

Strawberry Pineapple Pretzel Pie 2 cups pretzel sticks, crushed 3/4 cup butter, melted 1 cup plus 3 tbsp sugar 8 oz cream cheese 8 oz Cool Whip, thawed 20 oz canned crushed pineapple 2 pkg strawberry gelatin 20 oz frozen strawberries, thawed Non-stick cooking spray Preheat oven to 400-deg. In a large bowl, combine the crushed pretzels, butter, and 3 tbsp sugar until the mixture is combined but crumbly.  Press into a 13” x 9” baking dish coated with the non-stick spray. Bake for 18-20 minutes or until firm, then let cool on a wire rack. In the bowl of an electric mixer fitted with a flat paddle, beat the cream cheese and sugar until smooth.  Hand-fold in the Cool Whip, then spread the mixture over the cooled crust. Refrigerate for at least one hour. Drain the pineapple, reserving the juice, then set the pineapple aside.  Pour the pineapple juice into a saucepan (adding a little water, if necessary, to measure a full 1 cup of liquid).  Bring to a boil, then pour into a large bowl.  Stir in the gelatin until fully dissolved. Drain the strawberries, reserving the juice, then set strawberries aside.  Add enough water (if necessary) to the strawberry juice to measure 1-1/2 cup of liquid.  Stir into the gelatin mixture, then refrigerate until partially set. Stir in the reserved pineapple and strawberries, then spoon over the cream cheese-Cool Whip layer.  Cover and refrigerate for 4 hours or until firm. Approximate Nutritional Values:  http://www.food.com/recipe/fluffy-strawberry-pie-with-pretzel-crust-127735

Strawberry S’mores 12 large strawberries, hulled 1 bar dark chocolate, cut into 8 pieces 8 large marshmallows 24 graham crackers 2 tbsp olive oil 1/4 tsp sea salt Wooden skewers (soaked in water for at least 30 minutes prior) Preheat grill to medium-high. Thread the strawberries and marshmallows alternately on skewers. Lightly brush both sides of the graham crackers with the olive oil. Place the skewers directly over (but not actually touching) the grill and cook for 4-5 minutes or until the marshmallows have browned. At the same time, place the graham crackers over indirect heat on the grill and toast for 2 minutes.  Then flip over and place a piece of chocolate on each, followed by a sprinkle of salt.  Remove from the grill once the chocolate has slightly melted. Slide the toasted marshmallow and strawberry onto the chocolate-covered graham crackers and serve. Approximate Nutritional Values: http://www.food.com/recipe/strawberry-fudge-345274

Roasted Strawberry Cheesecake Ice Cream 1 pint strawberries, sliced 1 cup sugar 3 tbsp lemon juice 1-1/2 cups plus 2 tbsp whole milk (divided) 1 cup heavy cream 2 tbsp light corn syrup 2 tbsp cornstarch 1/4 cup buttermilk 4 oz mascarpone cheese 1/8 tsp sea salt Preheat oven to 375-deg. Combine the strawberries with 1/3 cup sugar and the lemon juice in a baking pan. Roast for 8-10 minutes or until the strawberries are just softened. Let the berries cool for 10 minutes, then puree in a blender or food processor. In a small bowl, whisk together 2 tbsp milk and cornstarch to make a smooth slurry. In another small bowl, whisk together the mascarpone and salt until smooth. Combine the remaining milk, cream, 2/3 cup sugar, and corn syrup in a large saucepan over medium-high heat. Bring the mixture to a boil and cook for 4 minutes, then remove from the heat and slowly whisk in the cornstarch mixture. Bring the mixture back to a boil and cook, stirring constantly, until slightly thickened, about 1 minute. Gradually whisk the hot mixture into the mascarpone and salt, stirring until smooth. Stir in half of the strawberry puree and the buttermilk. Chill the mixture in the fridge for at least 3 hours or until completely cold. Pour the custard base into the canister of an ice cream machine and freeze according to the manufacturer's directions. Then spoon the ice cream into a storage container and gently stir in the reserved strawberry puree.  Cover the container with plastic wrap and freeze until firm, at least 4 hours. Approximate Nutritional Values: http://www.food.com/recipe/strawberry-cheese-cake-ice-cream-118142

Lemon Mousse with Summer Berries 1 cup plus 1 tbsp sugar (divided) 3/4 cup lemon juice 6 large egg yolks 2 large eggs 2 tbsp lemon zest 12 oz fresh strawberries, hulled and quartered 6 oz fresh blueberries 6 oz fresh raspberries 6 oz fresh blackberries 1-1/2 cups heavy cream 2 tbsp confectioners sugar Combine 1 cup sugar, lemon juice, egg yolks, whole eggs, and lemon zest in large metal  or glass bowl. Set the bowl over a smaller pot of simmering water (making sure the bowl doesn’t touch the water).  Whisk until the mixture thickens and a candy thermometer registers 160-deg. Transfer the mixture to a cool bowl. Chill until cool, whisking occasionally. In a separate bowl, toss together the strawberries, blueberries, raspberries, blackberries, and remaining tbsp sugar. Using an electric hand mixer, beat the heavy cream and confectioners sugar until it forms firm peaks. Then gently fold a third of the whipped cream into the lemon curd, followed by another third, reserving the remaining whipped cream. Layer the lemon curd, berries, and whipped cream in serving glasses, then serve. Approximate Nutritional Values:  http://www.food.com/recipe/individual-lemon-berry-trifles-87561