Tag archive for "Garden strawberry"

EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

1 Comment 04 April 2012

This delicious frozen Passover holiday dessert can be served alone with whipped cream and berries, or alongside our decadent chocolate mousse recipe.

An “ice cream” treat everyone will love.

Recipe Ingredients:

  • 1 box strawberries, Sliced
  • 2 egg whites
  • 1/2 cup sugar

- Beat egg whites and sugar; then while still beating, add sliced strawberries one piece at a time.
- Beat for 15 minutes, spoon into a large bowl and freeze. Serve like ice cream.

Serve along with fresh berries and whip cream.
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How to Make Chocolate Dipped Strawberries by Claudia Bildirici

kosher dessert recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah desserts

How to Make Chocolate Dipped Strawberries by Claudia Bildirici

1 Comment 20 September 2011

 

Hi Hostesses!

You don’t know how lucky you are to be getting one of Claudia Bildiricci’s secret decadent recipes for chocolate dipped strawberries.Claudia made these strawberries for my daughter’s bridal shower, and I thought that they would be a great symbol for a ” clean slate” Rosh Hashanah dessert because of the white chocolate that encases these gorgeous long stem strawberries. Due to kashrut reasons we took off the stems, but you are welcome to ask your local rabbi for permission to leave them on!

If you do decide to make these chocolate dipped strawberries, please take a pic and send it to me! (marlene (at) thejewishhostess )

Wishing you a healthy and Happy New Year! Marlene

 

 FIRST:

  1. Take 12 stem strawberries or a pint of regular strawberries. there is nothing like the long stem for dipping!  Great to have a stem to hold when eating.
  2. Very important that you wash and DRY the strawberry well or the moisture will make the chocolate separate from the berry

 NEXT:

10 Steps for Making Chocolate Dipped Strawberries:

By Claudia Bildirici:

  1. Melt one bag of chocolate chips in the microwave for one minute on high.
  2. Mix well adding a capful of oil to thin the chocolate.
  3. Keep mixing till the chocolate is completely melted. You do not want to keep heating in the microwave for too long or the chocolate will turn white when cooled. If needed place back in micro for 20 seconds.
  4. You can also melt chocolate on a double boiler.  Just take a large pot with water 1/4 way up.
  5. Place a bowl on top filled with chocolate and keep mixing on medium heat.
  6. Place melted chocolate in a shallow bowl holding the berry by the stem
  7. Dip one side then the other forming a V of chocolate on the strawberry.
  8.  This can be a nice time to add shredded coconut or chopped toasted nuts or even a drizzle of white chocolate (put chocolate into a ziploc bag and poke a TINY hole into the corner, drizzle across the whole tray of strawberries back and forth for a wispy beautiful swirly look) is always a hit!
  9. Place berry onto slipat mat or wax paper to dry.
  10. They will only last a few hours so try to do this as close to serving as possible!
  11. Love, Claudia

 

 

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Break the Breakfast Rut with a Strawberry Banana Smoothie

healthy body, kosher drink recipes, kosher recipes

Break the Breakfast Rut with a Strawberry Banana Smoothie

No Comments 25 September 2010

Start the day with this filling smoothie and you wont be tempted to eat those leftover holiday desserts.

Yields about 3-1/2 cups.

2/3 cup orange juice

1/3 cup low-fat vanilla yogurt

1 banana, peeled

2 heaping cups (12 oz.) individually quick-frozen strawberries

1 tablespoon of flax seed oil (optional)

check out the benefits of flax seed oil: http://www.essortment.com/all/whatisflaxsee_pfy.htm

Blend all ingredients. Enjoy!

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My Most Favorite Strawberry Rhubarb Pie

kosher dessert recipes, kosher pareve recipes, kosher recipes

My Most Favorite Strawberry Rhubarb Pie

No Comments 06 June 2010

Hi, it’s Shirley from HomeBakedbyShirl.com , and I’m here to share a favorite recipe that I find perfect for this warm weather.

With its peak season being Mid-April through July, rhubarb desserts are perfect for celebrating the upcoming summer. Its wonderfully fuchsia stalks melt as they are cooked, producing the ultimate pie filling – soft and tender, with a tart bite. Yet I find that adding strawberries (or any favorite sweet berry) to the equation creates a divine flavor combination – light and sweet, with a mild kick from the rhubarb. With a bit of vanilla ice cream on the side, this creamy, refreshing pie is truly irresistible.

Yet while both fresh rhubarb and strawberries can be a pain to clean and prepare, many may shy away from attempting such a pie. However, after some experimentation, I have discovered that you can easily use both frozen rhubarb and strawberries with an equally lovely result. Doing so allows you to assemble this pie in just a matter of minutes.

Enjoy this truly delicious dessert, and would love to hear from you!

Strawberry Rhubarb Pie

Adapted from My Most Favorite Dessert Company Cookbook by Doris Schechter

Filling:

2 cups frozen or fresh strawberries, sliced

2 cups chopped frozen but unthawed rhubarb or fresh rhubarb

2/3 cup sugar

3 tablespoons cornstarch

1/3 cup raspberry preserves

Juice of ½ lemon

Egg wash of 1 whole egg, lightly beaten

Sugar, for sprinkling on the lattice strips

Basic Pie Crust (recipe follows)

1. Preheat the oven to 350 degree F. Remove the dough from the refrigerator and let it stand at room temperature to soften before rolling out. Line a baking sheet with parchment paper to catch any juice that may spill over the crust.

2. Working with one disk of dough at a time, roll it out into around about 11 inches in diameter on a lightly floured surface. Gently roll the dough over the rolling pin, center it over a 10-inches pie plate or pie tin, and unroll the dough over the pan. Press the dough over the bottom and up the sides of the pan. (You can crimp the edge of the dough for a pretty finish)

3. Make the filling: in a medium bowl, combine the strawberries rhubarb, sugar, cornstarch, raspberry preserves and lemon juice. Toss gently to combine and coat the fruit. Spoon the filling into the pie shell.

4. Shape the remaining disk of dough into a cylinder, then roll it into a 10 x 12-inch rectangle on a lightly floured surface. Using a fluted pizza or pie dough cutter and a ruler, cut the rectangle crosswise into 8 one-inch-wide strips.

5. Brush the edge of the crust all the way around with egg wash. Brush the 8 strips with egg wash, then sprinkle them generously with sugar (you should be able to see a thin layer of sugar on the strips).

6. Lay 4 of the strips, one at a time, over the top of the pie, spacing them evenly; press the strips on the bottom crust to adhere to the egg wash on the edge. Turn the pie a quarter turn and arrange the remaining strips on the pie, at an angle to the first strips, making lattice top; firmly press each strip onto the bottom crust. Trim the extra dough as you go

7. Place the pie on the lined baking sheet. Bake for about 45 minutes or until the lattice strips are golden and the juices have bubbled around the edges completely before serving.

Crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoon sugar

1 cup (2 sticks) unsalted butter or margarine, chilled and cut into small pieces

1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

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Rice Pudding for Kids- A Special Treat

kosher recipes

Rice Pudding for Kids- A Special Treat

No Comments 28 March 2010

photo-annabel carmel

Sephardic Jews are permitted to eat rice on Passover. This Rice Pudding recipe is a great calcium-rich breakfast treat for kids, since the morning cereal selection is so limited during this week. Sliced apricots, nuts, cinnamon, and strawberries, and even strawberry jam  are all healthy toppings to try on top of your Kosher for Passover (Sephardim), Rice Pudding!

Ingredients for Your Rice Pudding

3 1/2 tablespoons Arborio/risotto rice
2 cups milk
1 to 2 tbsp caster sugar
1/2 tsp vanilla extract

Directions to Create this Rice Pudding

Put the rice, milk and sugar in a heavy bottomed saucepan. Bring to the boil, then reduce the heat, cover with a lid and simmer for 30 – 35 minutes, occasionally stirring your rice pudding.

Information:

MAKES 6 PORTIONS of Rice Pudding

reprint of rice pudding from http://www.annabelkarmel.com

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