June 12, 2013
Total time: 40 min. 4 pints strawberries, rinsed and hulled 1/4 cup sugar 10 shortcakes 2 cups whipping cream, whipped Cut strawberries in half and toss with sugar. Set aside 1/2 hour. Split each Shortcake while still warm. Spoon plenty of strawberries over bottom of each shortcake, top with generous spoonful of whipped cream and set top half of Shortcake on top. Makes 10 servings. Each serving contains about: 380 calories; 263 mg sodium; 82 mg cholesterol; 25 grams fat; 36 grams carbohydrates; 4 grams protein; 0.70 gram fiber.
February 13, 2008
Total time: 45 minutes Servings: 8 Note: Adapted from "Desserts by the Yard. " Yard prefers Chaokoh brand coconut milk. 1 (13 1/2 -ounce) can unsweetened coconut milk 1 1/2 pounds strawberries 1/4 cup plus 1 tablespoon sugar, divided 2 tablespoons Grand Marnier 1/2 teaspoon grated lemon zest 1/2 teaspoon grated orange zest 1/4 cup fresh orange juice 1 cup heavy cream 1. In a medium heavy-bottom saucepan, bring the coconut milk to a boil, stirring occasionally.
June 14, 2006
Total time: 15 minutes, plus several hours macerating time Servings: 4 Note: From 25 Degrees. Vanilla paste is available at Surfas in Culver City, Sur La Table and Williams-Sonoma stores. Strawberries macerated with rum 1 cup sugar 3 cups strawberries, quartered 2 tablespoons vanilla paste or 1 vanilla bean, cut in half lengthwise and seeds scraped 2 teaspoons lemon juice 1/2 cup dark rum Pinch of salt Combine the sugar, strawberries, vanilla paste, lemon juice, rum and salt with one-half cup of water.
March 24, 2012
Total time: 1 hour Servings: 8 Note: Adapted from a recipe in "Neue Cuisine: The Elegant Tastes of Vienna" by Kurt Gutenbrunner. He calls for a nonstick pan, though a classic crepe pan works well too. The unfilled crepes can be covered with plastic wrap and refrigerated for up to 3 days. 1 pound (about 3 cups) strawberries, quartered lengthwise 1/8 teaspoon vanilla extract 1/2 cup plus 1 teaspoon sugar, divided 1/3 cup flour 1/4 teaspoon salt 1 cup milk 2 eggs 2 tablespoons butter, melted, plus softened butter, for brushing 1 cup heavy cream 3/4 cup quark (mascarpone or crème fraîche can be substituted)
March 21, 2013 |
With strawberries showing up in the market now, how do you know what to look for? Here are some tips on choosing, storing and using berries, courtesy of Food Editor Russ Parsons: Choose the best berries by aroma, not color or size. The flavor of strawberries is complex; only by sniffing around will you be able to get the best. Once you've found the ones that smell the sweetest, check the underside of the box to make sure there's no spoilage. Store strawberries at room temperature for as long as possible.
January 14, 2013 |
Younger women who ate at least three servings per week of strawberries or blueberries reduced their likelihood of suffering a heart attack by one-third compared with their sisters who incorporated fewer of the colorful berries into their diet, a new study says. The berry benefit was sufficiently strong that it held even after researchers adjusted for age, high blood pressure, family history of heart attack, body-mass index, exercise, smoking, and caffeine or alcohol intake. Researchers suggested that a group of dietary flavenoids called anthocyanins, which give blueberries and strawberries their jewel-like colors, may be responsible for the health benefits seen in the study's large sample of subjects.