STRAWBERRY FOOD PROCESSOR ICE CREAM
INGREDIENTS:
12 oz. frozen Strawberries *
1 Tbsp. Lemon or Lime Juice (Lime is my preference)
1/4 cup Superfine or Powdered Sugar
1 Pint Heavy Cream
DIRECTIONS:
- Fit the processor workbowl with the chopping disc. Place the Frozen Strawberries in the bowl and put the lid on. **
A large Food Processor Bowl will hold up to 1 Pint of Berries
Note: You can place a whole pint of Berries in a large Food Processor Bowl. This photo is just to show the Hulled Berries in the Food Processor Bowl.
- Use the PULSE BUTTON to break the Strawberries up into small pieces.
- Press the ON BUTTON and continue running until the Berries look like snow or shaved ice.
- Remove the lid and add the Lemon Juice, Sugar, and Cream. Run for 2-3 minutes or until the Strawberries become lighter in color and the volume has expanded.
- Serve immediately with Fruit Sauce or Whipped Cream. Or freeze and scoop into serving dishes later. (If freezing, allow to soften at room temperature until it becomes easy to scoop or reprocess before serving)
Yield: Approx. 8 Servings
*Fresh Strawberries may be used. Clean them with a damp paper towel and then remove the hulls. (Stem and leaves)
Place in a shallow dish or tray and freeze them until almost hard.
**Alternatively, the medium shredding blade can be used. Lightly push down on the Berries to shred them. The pusher may have to be lifted slightly to facilitate the shredding. This is actually a better way to break the Berries up into very small pieces.
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FOOD PROCESSOR ICE CREAM
Fresh Strawberry Ice Cream (made in the Food Processor)
Summer is the perfect time to perfect your Food Processor Techniques. And what better way than to create your own Ice Cream Master Pieces. This article shows you how to use your Food Processor to make Ice Cream. Once you learn the technique you can go on to create your own recipes of frozen fruit desserts or snacks.
I chose Strawberries because they are plentiful right now. In some parts of the world they are only available during the Summer. If that is the case where you live, you can freeze your fresh Strawberries so that you have them available all year long.
To freeze the Berries or other Fruit, first remove the hulls (if using stone fruit, slice in half and remove the pits.
Wash and dry the fruit and then place on a paper towel-lined shallow tray that will fit in your freezer. Once the fruit is frozen you can either place in a plastic bag and leave in the freezer until ready to use. Or you can use immediately once they are frozen.
To make the Ice Cream follow the recipe for Food Processor Ice Cream. https://www.sylveeeskitchen.com/?s=+Strawberry+Ice+Cream
Categories: Food Processor Recipes, Fruit, Main Tags:
LEMON JUICE DAY – August 29th – 2012
August 29th is ‘Lemon Juice Day’. How many ways can you think of to use Lemon Juice? Can you live without Lemon Juice? Some people do, but I couldn’t. There are so many ways to use Lemon Juice and it is such a necessity to keep so many foods from oxidizing and turning that ugly dark color that makes food unappetizing to eat.
Lemon Juice is an ‘Anti-oxidant’ – a product that protects the surface of other foods from the oxygen in the atmosphere. Oxygen reacts with foods like Bananas, Apples and Avocadoes and turns them an ugly dark color and makes the food lose their palatability.
Lemon Juice is also an excellent and necessary ingredient in many baked goods, entrees and beverages.
Entrees that require or are enhanced by the addition of Lemon Juice are:
Veal or Chicken Piccata chicken-picatta/
Grilled Shrimp grilled-shrimp/
Beef, Chicken or Lamb Kabobs
Condiments that use Lemon Juice are:
Seafood Cocktail Sauce seafood-cocktail-sauce/
Salsa (Lemon or Lime Juice)
Guacamole (Lemon or Lime Juice)
Baked goods that use Lemon Juice are:
Lemon Meringue Pie lemon-meringue-pie/
Lemon Meringue Cookies
Lemon Sugar Cookies
Lemon Pound Cake
Lemon Cream
Lemon Mousse
Beverages that use Lemon Juice are:
Lemon Ade sparkling-lemonade/
Watermelon Lemonade
Strawberry Lemonade
Iced Tea
Lemon Juice is also a great flavor enhancement for fruit such as Melons, Berries and Tropical Fruit such as Mangoes and Papaya. If you have a lemon tree that provides you with an abundance of lemons, squeeze them and freeze the juice in ice cube trays for easy use whenever you need them.
Categories: Baking, Beverages, Condiments, Dessert Ideas, Dinner Ideas, Main, National Food Days Tags: Beverages, Cookies, Desserts, Entrees, Lemon Juice, Lemons
STRAWBERRY HOT FUDGE SUNDAES
INGREDIENTS:
Vanilla, Chocolate or
Marble Fudge Ice Cream Hot Fudge Sauce
1 Pint fresh Strawberries Whipped Cream
DIRECTIONS:
- Wash, dry, hull and slice the Berries.
- Heat the Hot Fudge Sauce. (This may be done in the Microwave)
- Place 2 scoops of Ice Cream in glass ice cream dishes
- Add 2 Tablespoons of sliced Strawberries.
- Top with Hot Fudge Sauce. (Or let each person do their own)
- Add the Whipped Cream, & Nuts.
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STRAWBERRY PARFAIT
Strawberry Parfait
INGREDIENTS:
1 ½ cups + 2 Tbsps. Whipping Cream
1 1/2 tsps. Gelatin
¼ cup Superfine Sugar (divided)
1 Pint Strawberries
DIRECTIONS:
- In a small bowl sprinkle the Gelatin over the 2 Tbsps. Whipping Cream. Once the Gelatin has softened, place in the microwave for 30 seconds to dissolve the Gelatin.
- Add the softened Gelatin to the remaining Whipping Cream and mix well.
- Place the Cream in the refrigerator for approximately 30 minutes for it to cool.
- Wash and dry the Strawberries; remove the hulls and set about 6 Berries aside for Garnish.
- Place the remaining Berries and half the Sugar in a food processor fitted with the chopping blade; run the Processor until the Berries are pureed.
- Transfer the pureed Berries to a small bowl.
- When the Cream has chilled sufficiently transfer to the Food Processor (use the same bowl as the Berries were pureed in – no need to wash first).
- Whip the Cream along with the remaining Sugar until stiff and then return the Berries to the Processor; pulse just to combine the Berries with the Cream.
- Transfer to a serving bowl or parfait glasses.
- Refrigerate until ready to serve; garnish with sliced or fanned Berries and additional Whipped Cream along with Mint Leaves, if so desired.
Yield: 6 Servings
Note: You can whip the whole pint of cream and then save some for garnish.
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STRAWBERRY SHORTCAKE
INGREDIENTS:
DOUGH: TOPPING:
1 ½ cups All-Purpose Flour 1 Pint Strawberries
2 tsps. Baking Powder ½ cup Sugar
¼ tsp. Salt 1 Pint Whipping Cream
1 Tbsp. Sugar ¼ cup Powdered Sugar
¼ cup Butter 1 Tbsp. Vanilla
½ cup Milk (or Buttermilk)
DIRECTIONS:
- Combine the Flour, Baking Powder, Salt and Sugar in a medium-size mixing bowl.
- Cut the Butter into at least 4 pieces; using a pastry blender, cut the Butter into the Flour until the mixture looks like coarse cornmeal.
- Sprinkle all but 1 Tbsp. of Milk over the Flour mixture; stir with a fork only until all the Flour is moist. (Add the remaining Milk if the mixture seems too dry)
- Stir briskly until a soft dough is formed and collects into a ball.
- Turn out onto a board which has been lightly sprinkled with Flour and knead gently for 30 seconds.
- Roll with a floured rolling pin* to ½” thickness.
- Dip a 2 – ½ or 3” Cookie Cutter** or glass into Flour and cut 4 circles.
- Place the Biscuits on an ungreased cookie sheet and bake in a 450 degree oven for 12 – 14 minutes, or until golden brown.
BERRY PREP:
- While the Shortcake is baking, wash and dry the Berries and remove the hulls.
- Slice the Berries; gently toss with the Sugar in a medium-size bowl.
- Cover the Berries and let stand until the juice is drawn out. (They may be refrigerated)
* A rolling pin stockinette may be used.
** Or make 1 large biscuit to be cut into portions at serving time
TO SERVE:
- Whip the Cream until it begins to thicken; add the Powdered Sugar and Vanilla and beat just enough to blend in; pour into a gravy boat or pitcher.
- Split each Biscuit into halves; place them on dessert plates with the cut side exposed.
- Spoon the sliced Berries and Juice over the Biscuits; serve with the Cream on the side.
NOTE: If desired, the Cream may be whipped until it is completely thickened.
YIELD: 4 Servings
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STRAWBERRY MARSHMALLOW CREAM PIE
INGREDIENTS:
1 cup Granulated Sugar 4 cups Vanilla Wafers
2 Tbsps. Light Corn Syrup 1/2 cup unsalted Butter, melted
2 Envelopes unflavored Gelatin
¼ cup Cold Water 1 recipe Pastry Cream** (Separate recipe)
3 large Egg Whites
1tsp. Strawberry Extract
1 ½ cups Whipping Cream
1 cup Strawberry Puree* 1 box fresh Strawberries
DIRECTIONS:
- Prepare the Pastry Cream and refrigerate until needed.
- Lightly butter a 9 x 9 by 2 inch square pan.
- Place the Granulated Sugar, Corn Syrup and 2/3 cup Water in a 1 ½ quart saucepan. Boil over medium-high heat until it reaches the soft-ball stage, 240 degrees on a candy thermometer. (This will take about 10 –12 minutes)
- Place the quarter cup of cold water in a small microwave dish. Sprinkle the Gelatin over the Water and allow the Gelatin to soften. Place in the microwave for about 30 seconds or until the Gelatin has completely dissolved. Keep warm until needed.
- Beat the Egg Whites in a large mixing bowl until stiff.
- Beat continuously while slowly pouring in the Hot Sugar Syrup.
- Pour the Warm Gelatin into the Beaten Egg whites. Fold in the Strawberry Extract and Puree.
- Continue to beat until the mixture is cool and stiff, 8 – 10 minutes.
- Pour the mixture immediately into the prepared pan and smooth the surface. Set aside while preparing the other ingredients.
- Place the Vanilla Wafers in a food processor with the chopping blade attached and run until the Wafers are pulverized. Slowly add the melted Butter and run until all the wafer crumbs have been moistened.
- Pat the buttered crumbs into the bottom and sides of a 9 or 10” pie plate. Bake for 10 minutes in a 325 degree oven. Cool for about 10 minutes.
- Add the prepared Pastry Cream to the baked Crust.
- Clean and dry the Strawberries; remove the hulls (leaves and stems) and slice half of them lengthwise into about four pieces each. (depending on the size of the berries). Layer the sliced Berries over the Pastry Cream.
- Beat the Whipping Cream until stiff enough to hold a peak; fold the Strawberry Marshmallow into the Whipped Cream.
- Spread the Whipped Cream/Marshmallow mixture on the top of the Pastry Cream/Strawberry layer.
- Top with the remaining Berries and Chocolate Curls, if desired.
- Refrigerate until ready to serve.
* One box of Strawberries will yield 1 cup of Puree (To puree, run in the Food
Processor with the Chopping Blade until pureed.
Yield: 6 – 8 Portions
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CULINARY MAKEOVERS #1 – STRAWBERRY CREAM PIE
Strawberry Marshmallow Cream Pie
How many times have you tried out a new recipe or simply an old one that did not turn out right? Did you eat it anyways, toss it or try to create something new out of it? There are times when mistakes cannot be remedied, but most of the time, if you just think creatively, a new dish can be created. Let’s take the old phrase “Necessity is the Mother of Invention” and turn it into something new. How about “Creations born of mistakes”?
A recipe gone wrong need not be the only way that one dish can be turned into another. This series will deal with foods that you can create from leftovers, overabundance and mistakes. We are going to start with a Strawberry Marshmallow Cream Pie. Everyone loves Cream Pie and almost everyone loves Strawberries. Since it is almost always Strawberry Time in Southern California there are always vendors parked on the street, in front of the Post Office, in front of other stores, etc. Having purchased several boxes and having more than we could eat before they would go bad, I decided to make Strawberry Marshmallows with them. The reason I decided on Marshmallows is that #1 – I love Marshmallows! And there is nothing like homemade marshmallows. They taste nothing like the commercially made ones. They are light and fluffy and you can make them any flavor that you want. Plus I had an abundance of Egg Whites left over from making cakes that used only the yolks.
Not having made Strawberry Marshmallows before, I didn’t want to increase thegelatin in the recipe before I tried it out as it was, except for the addition of the Strawberries. Of course, the Strawberries, once they were pureed, increased the liquid content of the Marshmallow mixture and consequently, the marshmallows did not set up completely. But once having tasted the concoction with a spoon, there was no way we could let it go to waste. Therefore, I came up with the idea for a Strawberry Marshmallow Cream Pie. The crust is made from pulverized Vanilla Wafers with the addition of a small amount of butter. I made a Vanilla Pastry Cream to go in the bottom of the pie and then added sliced Strawberries to that.
When I started to spoon out the Marshmallow mixture, I realized that it was so airy that by the time I got it into the pie shell on top of the pastry cream, that it would not hold its shape. To remedy that situation I whipped up a cup and a half of whipping cream and folded the marshmallow mixture into the whipped cream and then layered that mixture onto the pastry cream. To finish the pie, I placed some sliced strawberries around the edges (small whole ones or halves would be more elegant) and then made some chocolate curls for the top and placed a whole strawberry in the middle. Voila! We now have a delicious and beautiful spring or summer dessert.
I still have Egg Whites and will make another batch of Marshmallows, although not strawberry this time, because by the time we eat the pie we will have tired of strawberries for a while. Look in your refrigerator and try to figure out what you can do with the leftover food in there. You will be surprised at what you may come up with!
For the recipe for this pie please go to strawberry-marshmallow-cream-pie/. The Pie recipe and the Pastry Cream recipe will be there.
Categories: Cooking for Everyone, Dessert Ideas, Food as Gifts, Holiday Ideas, Lunch Ideas Tags: Culinry Remedies, Dessert Ideas, Gift Giving, Marshmallows, Strawberries
STRAWBERRY CHANTILLY CREPE FILLING
FILLING:
1 Pint fresh Strawberries
¼ cup Granulated Sugar
1 Pint Whipping Cream
1 Tbsp. Powdered Sugar
1 Tbsp. Vanilla
TOPPING:
1 Pkg. frozen sliced Strawberries
1 Pkg. unflavored Gelatin
TOPPING:
- Thaw the frozen Berries and drain the juice into a small bowl.
- Sprinkle the Gelatin over the Strawberry Juice; allow to stand until the Gelatin softens.
- Heat the Gelatin/Juice mixture in the microwave for 30 seconds or until it liquefies.
- Add the Berries to the Juice Mixture and mix well.
- Place the bowl with the Berries and Juice in the refrigerator and allow to set for one hour.
- Serve over the filled Crepes.
FILLING:
- Wash and dry Berries; remove the hulls.
- Slice the Berries; sprinkle with the Granulated Sugar and set aside for 30 minutes.
- Whip the Cream until it forms soft peaks; add the Powdered Sugar and Vanilla and continue whipping until the Cream forms stiff peaks.
- Fold in the sweetened Berries.
NOTE: Strawberry Chantilly may also be served in parfait glasses with the topping spooned over the cream mixture.
YIELD – Enough for 8 Crepes
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OLD FASHIONED STRAWBERRY SHORTCAKE
INGREDIENTS:
DOUGH: TOPPING:
1 ½ cups All-Purpose Flour 1 Pint Strawberries
2 tsps. Baking Powder ½ cup Sugar
¼ tsp. Salt 1 Pint Whipping Cream
1 Tbsp. Sugar ¼ cup Powdered Sugar
¼ cup Butter 1 Tbsp. Vanilla
½ cup Milk (or Buttermilk)
DIRECTIONS:
- Wash and dry the Berries and remove the hulls.
- Slice the Berries; gently toss with the Sugar in a medium-size bowl.
- Cover the Berries and let stand until the juice is drawn out. (They may be refrigerated)
PREPARING THE DOUGH:
- Combine the Flour, Baking Powder, Salt and Sugar in a medium-size mixing bowl.
- Cut the Butter into at least 4 pieces; using a pastry blender, cut the Butter into the Flour until the mixture looks like coarse cornmeal.
- Sprinkle all but 1 Tbsp. of Milk over the Flour mixture; stir with a fork only until all the Flour is moist. (Add the remaining Milk if the mixture seems too dry)
- Stir briskly until a soft dough is formed and collects into a ball.
- Turn out onto a board which has been lightly sprinkled with Flour and knead gently for 30 seconds.
- Roll with a floured rolling pin* to ½” thickness.
- Dip a 2 – ½ or 3” Cookie Cutter** or glass into Flour and cut 4 circles.
- Place the Biscuits on an ungreased cookie sheet and bake in a 450 degree oven for 12 – 14 minutes, or until golden brown.
* A rolling pin stockinet may be used.
** Or make 1 large biscuit to be cut into portions at serving time
TO SERVE:
- Whip the Cream until it begins to thicken; add the Powdered Sugar and Vanilla and beat just enough to blend in; pour into a gravy boat or pitcher.
- Split each Biscuit into halves; place them on dessert plates with the cut side exposed.
- Spoon the sliced Berries and Juice over the Biscuits; serve with the Cream on the side.
NOTE: If desired, the Cream may be whipped until it is completely thickened.
YIELD: 4 Servings
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