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Tags: dessert, frozen strawberries, strawberry
Categories : In Spring, Recipes, Uncategorized
Spring is in full bloom and summer will be here before we know it. Now is the time to use up any fruits and vegetables you froze last summer so there’s room for this year’s goodies.
My kids love berries so about half my deep freezer was devoted to organic strawberries, blueberries and raspberries. We spent the winter enjoying them in homemade frozen yogurt, cakes and pies, but last night I decided to try something different: mousse.
This recipe is one of my childhood favorites, a specialty of my grandmother who spent many hours watching Julia Child and many more hours teaching me my way around the kitchen. Make it with fresh or frozen strawberries, but remember to buy organic because strawberries tend to soak up pesticide and you don’t want that with your dessert. To serve, spoon into espresso cups or small glass bowls; a small portion is all you need given all the cream.
10 ounces frozen strawberries or 1/2 pint fresh
3-ounce package strawberry gelatin
A few tablespoons sugar
1/2 pint heavy whipping cream
Clean the strawberries if using fresh, and crush them. Sweeten with a few tablespoons of sugar and set aside. If there’s any juice, drain it and pour it into a measuring cup. Fill with water to reach 3/4 cup. Pour liquid into a small pan and bring to a boil, then add gelatin, stirring to dissolve. Remove from heat and cool. Meanwhile, whip cream into stiff peaks. When gelatin mixture is cool, stir into strawberries, then fold in cream. Pour into a medium glass bowl and refrigerate for several hours.
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After hosting Easter dinner for 21 folks, I haven’t felt much like cooking. So my rules for dinner this week are as follows: 1) It shall be quick and easy to prepare; 2) It shall involve the contents of my pantry; 3) It shall NOT require a trip to the store. And here’s the most important part: It must include all of those ridiculously bright pink, purple and green hard-boiled eggs taking up space in my fridge.
Egg salad is the obvious choice, but my oldest has an aversion to chalky yolks. She does, however, like Indian food so I’m hoping that a liberal dose of curry will win her over. Served with whole wheat pita and a green salad, this makes for a quick, protein-packed dinner. And it follows all of my rules. (To cut down on the cholesterol, you could use some whole eggs and some whites.)
Curried Egg Salad
6-8 hard-boiled eggs, peeled and chopped
1/4 to 1/3 cup light mayo
1/4 cup raisins or dried cranberries
1/3 cup chopped celery
1 to 1 1/4 teaspoons curry powder
Mix ingredients and season with salt and pepper. Add more mayo or curry, if desired.