Strawberry Fool

One of my favorite desserts is tiramisu.  I've tried many kinds from many places, and I like them all.  Although this isn't exactly tiramisu, it's a very similar strawberry version. 

Start by making the strawberry conserve; which consists of combing strawberries, sugar and half of lemon peel in a wide pan.  Cover and let sit at room temperature stirring occasionally for around two hours.  Then bring the strawberry mixture to a simmer over medium heat, and cook until the strawberries are tender. 

Remove the strawberries from the pan with a slotted spoon and transfer to a separate jar. 

Continue simmering the liquid until it thickens into a syrup consistency.  Discard the lemon peel and pour over strawberries; seal and let it cool to room temperature.

I found these lady fingers at Sprouts - another awesome grocery store I've discovered down here in Dallas.  I bought them without a plan because I knew I would use them somewhere.

Place chopped strawberries in a small bowl and sprinkle sugar over and let sit, stirring occasionally, for around 20 minutes.

Beat cream and vanilla in a large bowl until soft peaks form.  Add conserve fold to blend.  Then add berries with juices and fold in again. 

Break the lady fingers into bite size pieces and put on a plate or bowl.  Scoop some of the berry and cream mixture on top of the lady fingers.  Garnish with whole berries and enjoy!

Strawberry Conserve

4 cups fresh strawberries, hulled and halved

3/4 cup sugar

1/2 lemon peel

Combine all ingredients in a heavy pan.

Let sit at room temperature stirring occasionally for two hours.

Bring the strawberry mixture to a simmer over medium heat.

Cook until strawberries are tender, around 3 minutes.

Transfer the strawberries to a separate bowl.

Continue simmering the liquid until it thickens to be a syrup consistency.

Discard the lemon peel, and pour the syrup over strawberries.

Let cool to room temperature.

Strawberry Fool

Serves 6

Adapted from Bon Appetit

2 cups chopped, hulled fresh strawberries

6 whole strawberries for garnish

1 tablespoons of sugar

2 cups chilled heavy whipping cream

1 teaspoons vanilla paste

3/4 cup strawberry conserve from above

3 cups lady fingers

Place chopped strawberries in a small bowl.

Sprinkle with sugar and let sit for 20 minutes, stirring occasionally.

Beat cream and vanilla together until it forms soft peaks.

Add conserve and fold in until blended.

Then add the berries with juices and fold in.

Break the lady fingers up and place in bowls.

Pour the strawberry cream mixture on top of the lady fingers.



Shake It Up

How was your weekend?  Mine went pretty well, I'm slowly getting used to how hot it's going to be here in Texas for the next three months.  It's a process for me!  I still want to run up to someone in long jeans asking them how they do it without passing out... but hopefully one day I'll get there. 

Every once and a while (ok it happens a lot) I don't feel like cooking dinner.  Especially now with the hot weather, it takes effort to get myself in a hot kitchen, and that's why this fruit shake is awesome.  I usually have enough ingredients to make it, and it always changes a little every time.  It's versatile, but mainly it's cold and it's quick.  Did I mention it's ridiculously healthy? 

I always put bananas in my shakes, they taste so good with all other fruits, I can't think of a reason not to!  Plus I always have some laying around to use.  In this case I used a whole banana and cut it up into little bites before putting in the blender.

 

Also used a handful of strawberries, that I cut into smaller pieces as well. 

For some reason I've been on a watermelon kick, I feel so hydrated after eating it.  There's usually no way I can eat a whole watermelon by myself before it gets a little too soggy, so I thought I would add some to my shake as something different, and to use up the fruit.

I used around 1/2 cup of soy milk, 1/2 cup of orange juice and added around 5 ice cubs to add a little texture :)

Add in the fruit and start blending.

This is great for breakfast, a snack, or substitute for lunch or dinner.  It's jam packed with fruit and healthy stuff (technical term) and believe it or not it does fill you up!  You can be so creative with this too, add whatever fruits you like, and any liquids you prefer. 

Happy Monday everyone!



My Favorite Shake

Serving size: around 2 full cups

1 full banana, cut up

6-7 strawberries, cut up

slices of watermelon

1/2 cup soy milk

1/2 cup orange juice

~5 ice cubes

Combine everything in a blender.

Blend until a thick, but drinkable consistency.

Add additional liquid or ice if needed.

Breakfast for Dinner

I love having breakfast food for dinner; sometimes it just hits the spot!  When I saw this pancake recipe from Williams-Sonoma I thought it would be the prefect meal to do that with.  Who doesn't like creamy pancakes served with berries and powdered sugar?  No matter what time of day or night you eat these, they will be delicious.  

Preheat the oven to 250 degrees F, to keep the finished pancakes in while you cook the rest of the batter.  Place ricotta cheese in a large bowl, and add milk, egg yolks, and sugar.  Whisk to combine.  I used skim ricotta cheese, but you can use regular as well.

Add the flour, lemon zest, and 1/4 teaspoon of salt.  Fold until well blended.

In a medium bowl, combine the egg whites and cream of tartar.  Using a whisk or a handheld mixer on medium speed, beat until soft peaks form.  I made these at C's house and forgot my mixer, so this was quite an arm work out.  Still no one has noticed and asked me if I've been hitting the weights... maybe next time.  Fold the whites into the ricotta mixture with a rubber spatula until just blended.

The recipe calls for four cups of mixed berries.  I cut the servings in half which made around seven pancakes, and used fresh strawberries and blueberries.  Combine the berries and lemon juice.  Stir gently to blend and set aside.

On a griddle or frying pan over medium heat brush the surface with a thin layer of oil.  Ladle around 1/3 cup of batter onto the hot surface.  Reduce the heat to medium low and cook until small bubbles appear around the edges.

Carefully flip and cook until the other side is slightly browned.  These are a little harder to flip than normal pancakes because they don't have as much flour to keep everything together.  Also be careful not to burn them, because of the ricotta cheese they burn faster than normal.  Transfer to an oven proof platter and place in the oven to keep warm, don't cover!  Repeat until all your batter has been used.

Just before serving dust with confectioners sugar and serve with a large scoop of mixed berries.  These were so delicious.  The lemon zest and ricotta cheese mixed with the berries tasted great.  They're light, but you're filled up after eating them.  I served with a couple slices of bacon, and ate it up!  

Enjoy :)

Ricotta Lemon Pancakes

Adapted from: Williams-Sonoma, Essentials of Healthful Cooking

1 cup part skim ricotta cheese

1/2 cup milk *I used skim

3 large eggs, separated

2 tablespoons sugar

1/2 cup flour

1 tablespoon grated lemon zest

1/4 teaspoon salt

pinch of cream of tartar

4 cups mixed berries

1 tablespoon fresh lemon juice

1-2 tablespoons powdered sugar

Preheat the oven to 250 degrees F.

Place ricotta in a large bowl, add milk, egg yolks and sugar; whisk to combine.

Add the flour, lemon zest, and a little salt; fold until blended.

In a separate bowl, combine the egg whites and cream of tartar. 

Using a whisk or mixer beat until soft peaks form.

Using a spatula, fold the whites into the ricotta mixture until just blended.

In a medium bowl, combine the berries and lemon juice and set aside.

On a griddle or frying pan heat over medium heat.  

Brush the surface with a thin layer of oil.

Ladle around 1/3 cup of batter onto the hot surface, and reduce heat to medium low.

Cook until bubbles appear around the edges, around 4-5 minutes.

Carefully flip and cook the other side until brown.

Transfer to oven platter and place in the oven to keep warm. *Don't cover, otherwise the pancakes will get soggy

Repeat until all the batter has been cooked.

Just before serving dust with powered sugar and a large spoonful of berries.

Chocolate & Hazelnut Fondue

I don't know about you, but when I originally thought about making fondue, I thought it was a little over my head.  I was also super nervous about the huge mess it would make, so I really had to hype myself up to make it so I could handle the cleaning afterward.  I was pleasantly surprised at how simple it was to make, and how there are plenty of options to serve it without creating a huge pile of dishes!  I initially made this to bring into work for a "dip off," where another co-worker was bringing in the official fondue fountain.  I will say I was happy she was the sucker who took that home afterward to clean it!!  At home I served it in a little dipping dish and it worked out just as well. 

I'm by no means a chocolate expert, and still have a lot to learn.  The recipe calls for one bag of Sephra Belgian Dark Chocolate, if you want to use that I'm sure it would be great.  I used what I found at my local grocery store chain; Ghirardelli Bittersweet Chocolate, 60% Cacao, and it was pretty tasty if I do say so myself!

And here's the reason why I chose this recipe over the many other fondue recipes; Nutella.  Amazing idea to put into fondue.

Begin by melting the Nutella over medium heat on the stove.  Slowly stir in the oil until spread reaches consistency of melted chocolate.

At the same time start melting the chocolate.  Be careful not to heat either one of these too high, you don't want them to burn and stick to the pot.

Stir the Nutella into the melted chocolate.  If it still seems thick add additional oil.  If you're using a chocolate fountain pour mixture into fountain and run through on high setting.  If you're serving in a dish, serve warm.

Some great ideas to dip in the fondue are strawberries, pineapple, marshmallows, graham crackers, bananas, crepes, and vanilla wafer cookies.  This turned out so great - and everyone at work loved it.  The smell the fondue gives off is addicting and just sucks you in to try it.  This also keeps very well if you put in a container in the fridge.  It will harden, but all you have to do is heat it in the microwave for a few minutes to let it melt again and serve or put in the fondue fountain.  Definitely a very versatile dessert that is sure to impress. 

Make sure you stop by tomorrow, there's a very special guest post coming your way.  :)

Chocolate & Hazelnut Fondue

*Makes enough to turn through the largest home fountains

32oz hazelnut spread, I used Nutella

1/4 cup vegetable oil *more if needed to thin

2 lbs Sephra Belgian Dark Chocolate

Melt hazelnut spread over medium heat on the stove.

Slowly stir in oil until spread reaches consistency of melted chocolate.

Melt the chocolate over medium heat, and when completely melted add in the hazelnut spread.

If fondue is too thick, thin with additional oil.

Serve with your choice of sides, and enjoy!