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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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Tags: frozen strawberries, Recipes, waffles with strawberries
Categories : In Winter, Recipes, Uncategorized
Our family underwent a rite of passage this weekend. My oldest, newly 8, opted not to celebrate with a Beach Party or Make-Your-Own-Pizza-Party, as in years past. Instead, she invited three best friends over for a slumber party, the first we’ve hosted. They ate their share of junk, more than we normally have in the house. Rolos and Starbursts were prizes in the treasure hunt; Pringles were a hit during a late-night game of Junior Monopoly.
To make up for it, I tried to serve healthy fare at other times. Whole-wheat pasta with parmesan, steamed broccoli and milk for dinner. (No gripes there; everyone had thirds.) For breakfast I opened a bag of local, organic strawberries picked in August on my daughter’s last day of summer. Standing at the kitchen sink looking out the window at the snow, I smiled. Who knew on that early morning in the berry patch — one still full of the peacefulness of summer not the rush of fall — that we would open them on a day like this, a birthday party for a girl who just yesterday wanted to wear princess dresses and make shell necklaces with her entire class? As I listened to the girls laugh at the table, I was hit by something so true it’s cliché: Change sneaks up on you when you least expect it.
After the berries were rinsed and mostly thawed, I cut off the tops and mashed them, adding sugar and a spritz of lemon juice. We served the sweet red sauce atop homemade waffles with a dollop of whipped cream. Luxurious in their minds; healthy in mine. Perhaps the start of a new birthday tradition.