BASKET OF FRUIT
2 cups fresh, hulled strawberries
1 cantaloupe
1 pineapple
2 cups blueberries
3 kiwi fruit
1 banana
2 oranges
Sauce:
1 egg
1 tbs. lime juice
1/4 cup lemon juice, freshly squeezed please
1/2 cup orange juice
1 cup sugar
Prepare the sauce: Beat the egg. Place in a pan with the lime juice, lemon juice, orange juice, and sugar. Bring to a boil over medium-high heat and stir gently for 1 minute. Set aside to cool.
Remove the rind from the cantaloupe, and cut into bite-size pieces. Do the same with the pineapple, kiwi fruit, banana (dipped in a little lemon juice to avoid discoloration), and oranges. Wash the strawberries before they are hulled.
Wash the blueberries in cold water. Place in a clear glass bowl so your guests can admire the colors. Pour the sauce over the fruit but do not stir. Allow to stand for 2-1/2 hours before serving. Stir very gently just before serving.
LAYERED STRAWBERRY DESSERT
2 cups fresh strawberries, washed, hulled and sliced
1 cup sugar
1/4 cup cornstarch
2 1/2 tbs. strawberry “jello” powder
1 cup cold water
1 3/4 cups cold milk
1 pkg. instant vanilla pudding
5 cups cubed angel food cake
2 1/2 cups whipped heavy cream
In a pan combine the “jello” powder, sugar and cornstarch. Slowly add the water and stir
until smooth. Bring to a boil, cook, stirring constantly, until syrup has thickened. Remove from the heat. Stir in the strawberry slices and set aside.
In a mixer, combine the cold milk and the pudding mix. Beat on low for 2 1/2 minutes,
until thickened. Set aside.
In a clear glass bowl (to allow the colors to show) place half of the angel food cubes.
Also pour one-half of the pudding over the cubes, then one-half of the strawberry
mixture, topped with one-half of the whipped heavy cream. Repeat the process.
Garnish with slivers of chocolate.
Your guests will feel the luxury with every bite.
FRUITY SUMMER DESSERT
1 pkg. white cake mix
1/2 cup strawberry preserves (not jelly or jam)
12 strawberries, washed, hulled and sliced
1-2 fresh peaches, sliced thinly
1 cup peach preserves
1/2 cup whipped topping
Preheat oven to 350. Grease and flour a 13/x9/2”pan. Prepare white cake mix per package
instructions and bake.
Split cake in half horizontally. Place bottom cake layer on serving plate. Spread this layer with strawberry preserves. Place top layer of cake over strawberry preserves. Score the top of the cake with knife to mark 24 servings. Alternate fresh strawberries with peach
slices on alternate blocks. (Quilt design)
Heat the peach preserves and strain. Brush the fruit with the warmed glaze. Garnish with whipped topping and curled chocolate strip.
STRAWBERRY BAVARIAN CREME ELEGANTE
1 1/2 cups fresh strawberries, washed, hulled, and sliced
2 envelopes unflavored gelatin
1/2 cup sugar
1 1/4 cups semi-sweet chocolate chips
2 1/4 cups cold milk, divided
1 tsp. vanilla extract
1 cup cold heavy whipping cream
strawberry cream
Using a 6-cup ring mold - lightly oil. Drain the strawberry slices, but keep the liquid. Add water to the strawberry juice to equal 3/4 cup. Sprinkle gelatin over the liquid and let stand for 3 mins. Refrigerate the drained berries.
In pan, combine the sugar, chocolate chips and 1/2 cups milk. Cook gently over low heat, stirring constantly until mixture is very smooth and hot. Add the gelatin mixture, stirring constantly, until gelatin is completely dissolved and the entire mixture is integrated.
Remove from heat, add remaining milk and vanilla. Pour into bowl. Refrigerate for 1 hr.
Check to see if mixture mounds when dropped from spoon. If not, continue keeping in refrigerate and repeat checking.
Using a mixer, beat the heavy cream until stiff; fold into the chocolate mixture. Pour into the prepared mold and refrigerate 3 hrs. Unmold and garnish with strawberry cream.
Creme: 1/2 pint cold heavy whipping cream
1 tsp. vanilla extract, 2-3 drops red food coloring
Mash refrigerated strawberries. Using mixer, beat whipping cream and vanilla until stiff. Fold in mashed strawberries and red food coloring. (Use enough coloring to give a pretty pink hue to the mixture.)
STRAWBERRY SYRUP
(For pancakes or ice cream)
1 cup sugar
1 cup water
2 cups mashed fresh strawberries, that have been washed, hulled and sliced
In a pan, bring sugar and water to a boil. Slowly add the mashed strawberries, return to a boil. Reduce heat, simmer, uncovered, stirring constantly, for 8-10 mins. Syrup can be refrigerated.
However you serve strawberries celebrate their color, and flavor to bring added excitement to any meal menu.
©Arleen M. Kaptur March 2002
(Excerpt from Strawberry/Chocolate Recipes by Arleen M. Kaptur)
About the Author
Arleen Kaptur has written numerous articles, cookbooks, and the novel:
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Websites:
http://www.arleenssite.com
http://www.Arleens-RusticLiving.com
http://www.webspawner.com/users/rusticliving/
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