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FareShare Gazette Recipes -- April 2004 - S's (Page 2)
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* Exported from MasterCook *
Strawberries in Basil Syrup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup water
1/2 cup sugar
2 tablespoons chopped fresh basil
2 pints strawberries -- cut in 1/2 or 1/4
Basil sprigs -- for garnish
Combine water and sugar in saucepan or Microwave dish. simmer on Medium
heat (or High in Microwave) until dissolved, 3 minutes (1-2 minutes in
Microwave). Add basil. Let cool. Hull strawberries and cut up. Strain syrup
over berries. Stir to coat. Serve immediately with basil sprigs for
garnish. Can also serve over cake or ice cream.
Source : "Unknown"
S(MC formatting by): "Bobbie"
Contributed to the FareShare Gazette by Bobbie; 15 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 141 Calories; trace Fat (3.0% calories from
fat); 1g Protein; 35g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.
Exchanges: 0 Vegetable; 1/2 Fruit; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Strawberry and Boston Lettuce Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head Boston lettuce -- well washed
and thoroughly drained
1 bunch arugula -- well washed
and thoroughly drained
1 red onion -- very thinly sliced
1 pint strawberries -- thinly sliced
and marinated in
2 tablespoons raspberry vinegar
1 cup walnut pieces -- toasted
**DRESSING**
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
[some drained from the strawberries]
1/4 cup walnut oil
1/2 cup Canola oil
1 pinch sea salt -- and
a few grinds of black pepper
Remove pithy bottoms from Boston lettuce leaves, and remove the woody
arugula stems. Drain the strawberries, and put the first five ingredients
into a large, shallow bowl (perhaps the one you will bring to the table).
In a small bowl, whisk together the mustard and vinegar, then add the
walnut oil, whisking all the while. Continue whisking while dribbling in
the Canola oil, then add the salt and pepper.
Taste and correct the seasoning. Toss with the salad just before
arranging on individual plates or salad bowls.
Contributed to the FareShare Gazette by Jennie; 7 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 272 Calories; 28g Fat (88.2% calories from
fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 33mg Sodium.
Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Strawberry and Cream Sponge Cake
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
2 tablespoons margarine
3 eggs
1 cup sugar
1 teaspoon vanilla
**Toppings**
2 pints strawberries
1/2 cup sugar
or sugar substitute
1 cup whipping cream -- whipped
OR 1 carton whipped topping
Grease and flour two 8-inch round layer cake pans. Preheat oven to 350 F.
Sift flour, baking powder and salt onto a sheet of wax paper.
Heat milk and margarine just until bubbles appear around edges. DO NOT
BOIL. Cool slightly.
Beat eggs until foamy in small bowl of electric mixer on High. Gradually
add sugar while continuing to beat until very thick and fluffy. Beat in
vanilla and cooled milk. Fold flour mixture gently into eggs until well
blended. (Do not over-mix). Pour into prepared pans.
Bake at 350 F. for 25 minutes or until tops spring back when touched
lightly. Cool layers on wire rack for 10 minutes. Loosen cake around edges
with spatula. Remove form pans. Cool on wire rack.
Wash, hull and slice strawberries. Sprinkle with sugar or sweetener. Let
stand for 30 minutes.
Place 1 cake layer on serving dish. Spread with half of whipped cream or
topping. Top with half of berries. Repeat layers.
Source : "Unknown"
S(MC formatting by): "Bobbie"
NOTES : This basic cake is also used for Trifle Shortcake. (In file.) Can
use only half of cake for Strawberry dessert and also make Trifle dessert.
Use only half of strawberries and whipped cream.
Contributed to the FareShare Gazette by Bobbie; 15 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 380 Calories; 16g Fat (37.7% calories from
fat); 5g Protein; 55g Carbohydrate; 2g Dietary Fiber; 112mg Cholesterol; 199mg
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk;
3 Fat; 2 1/2 Other Carbohydrates.
* Exported from MasterCook *
Strawberry Charlotte
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sifted powdered sugar
32 ladyfingers, split lengthwise
2 tablespoons unflavored gelatin
1/4 cup water
1 quart fresh strawberries, washed, hulled, pureed
3/4 cup sugar
2 cups whipping cream
Additional fresh strawberries, washed and -- halved
2 cups whipping cream -- for garnish
Sprinkle powdered sugar evenly over the smooth side of each ladyfinger
half.
Line the bottom and sides of a 9-inch springform pan with ladyfingers,
reserving remaining ladyfingers. Set aside.
Soften gelatin in water; set aside.
Combine pureed strawberries and sugar in a medium saucepan. Bring to a
boil; add softened gelatin, stirring until well blended. Transfer to a
large mixing bowl, and cool to room temperature. Chill until the
consistency of unbeaten egg whites.
Gently fold in whipped cream and chilled strawberry mixture.
Alternate layers of strawberry mixture and ladyfingers, beginning and
ending with strawberry mixture. Cover and chill thoroughly.
Remove sides of springform pan, and transfer Charlotte to a chilled serving
platter. Garnish with additional whipped cream and strawberry halves.
Slice and serve immediately.
Yields 12 to 16 servings.
Contributed to the FareShare Gazette by Jennie; 5 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 331 Calories; 29g Fat (77.9% calories from
fat); 2g Protein; 17g Carbohydrate; 0g Dietary Fiber; 109mg Cholesterol; 36mg
Sodium. Exchanges: 0 Non-Fat Milk; 6 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Strawberry Cinnamon Muffins
Recipe By : Helene Siegel and Karen Gillingham
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
2/3 cup sugar
1/2 cup milk
1/4 cup plain yogurt
1 teaspoon vanilla
1/2 stick butter -- melted & cooled
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups firm strawberries
-- hulled and cut in chunks
Pink Berry Glaze- recipe below -- optional
Preheat oven to 375ºF. Grease muffin tins or line with paper cups.
In a large mixing bowl, whisk together eggs and sugar until light. Add
milk, yogurt, vanilla and melted butter. Gently whisk.
In another bowl, combine flour, baking powder, salt and cinnamon. Add to
milk mixture and stir just until flour disappears. Gently stir in berries.
Spoon thick batter into muffin cups to the top. Bake about 25 minutes,
until tester comes out clean. Invert and cool on a rack. For optional
glaze, dip cooled muffin top into glaze. Return to rack to set.
Pink Berry Glaze
2 large strawberries, hulled and halved
1 teaspoon lemon juice
1 cup confectioners' sugar
Place all of the ingredients in a blender and briefly process until smooth.
Makes enough for 24 muffins
Source: "Totally Strawberries Cookbook"
S(MC Formatted by Dee)
Copyright: "1999 Helene Siegel and Karen Gillingham ; ISBN: 0-89087-895-1"
Yield: "1 dozen"
NOTES : Yes, the baking powder amount is correct! This is a very thick
batter. Peaches would be nice in this recipe also.
Contributed to the FareShare Gazette by Dee; 24 April 2004
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 175 Calories; 5g Fat (27.2% calories from
fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 222mg
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other
Carbohydrates.
* Exported from MasterCook *
Strawberry Cream Puff Filling
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 container La Creme whipped topping
1 quart strawberries -- sliced/divided
12 baked cream puff shells
Confectioner's sugar
Mix whipped topping with 3/4 of berries. Place in bottom of creme puff
shells, no more than two hours before serving. Top cream with rest of
berries. Replace top of puffs. Sprinkle with confectioner's sugar.
Source : "Unknown"
S(MC formatting by): "Bobbie"
Contributed to the FareShare Gazette by Bobbie; 16 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 15 Calories; trace Fat (9.0% calories from
fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; trace
Sodium. Exchanges: 0 Fruit.
* Exported from MasterCook *
Strawberry Crème Brulee
Recipe By :Helene Siegel and Karen Gillingham
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups heavy cream
10 egg yolks
1 1/2 cups sugar
3/4 teaspoon vanilla
1 pint strawberries, hulled & sliced
Pour the cream into a heavy saucepan and bring to a boil. Remove from heat.
In a bowl, beat the egg yolks and 1 cup of sugar until pale and smooth.
Stir 1 cup of the hot cream into the egg mixture. Then pour yolk mixture
into the cream in the pan. Cook over low heat, stirring constantly, until
thick enough to coat a spoon, about 3 minutes. Stir in vanilla.
Divide the berries into eight portions and place in 8 ovenproof dessert
bowls. Pour the custard mixture over all. Cool to room temperature, then
cover and chill 4 hours to 2 days.
Before serving, preheat the broiler. Place the custard dishes on a baking
tray, sprinkle each with the remaining sugar, and place under (but not too
close to) the broiler. Broil just until tops are browned and set. Remove
and serve.
8 servings
Author: Helene Siegel and Karen Gillingham
Source: Totally Strawberries Cookbook
Copyright: © 1999 Helene Siegel and Karen Gillingham
ISBN: 0-89087-895-1
Contributed to the FareShare Gazette by Dee, 22 April 2004
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 631 Calories; 50g Fat (70.6% calories from
fat); 6g Protein; 41g Carbohydrate; 0g Dietary Fiber; 429mg Cholesterol; 54mg
Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 9 1/2 Fat; 2 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Strawberry Fool
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint fresh strawberries -- cleaned
1/2 cup sugar
1 cup heavy cream -- whipped
OR 1/2 container whipped topping -- extra-creamy
[frozen/defrosted]
Cook berries in Microwave for 3 minutes. Mash. Add sugar. Cook, just to
dissolve sugar. Puree in blender. Chill and whip cream to stiff peaks or
defrost topping. Swirl into puree with spatula. There should be some
streaks remaining. Do not over-mix. Serve in parfait glasses.
Source : "Unknown"
S(MC formatting by): "Bobbie"
NOTES : Can use frozen berries, thawed, pureed.
Contributed to the FareShare Gazette by Bobbie; 16 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 324 Calories; 22g Fat (60.0% calories from
fat); 2g Protein; 32g Carbohydrate; 2g Dietary Fiber; 82mg Cholesterol; 23mg
Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Strawberry Parfait Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**PIE CRUST**
6 tablespoons shortening
1 cup flour
2 tablespoons sour milk
**FILLING**
1 6 ounce package strawberry gelatin dessert
1 1/2 cups boiling water
1 quart vanilla ice cream
3 cups sliced fresh strawberries
**TOPPING**
2 cups heavy cream -- whipped
Confectioner's sugar -- to taste
red food coloring
Cut the shortening into the flour until the size of small peas. Add the
milk, mix together until the dough holds together. Roll out and fit loosely
in a 10-inch pie pan. Flute edges, prick crust with fork. Place an empty
pie pan of the same size over the pie crust, bake in a 425F. oven Check and
as soon as the pie crust is set, remove the empty pie pan, continue baking
until the crust is done. Cool.
In a large bowl dissolve the gelatin in the boiling water. Add the ice
cream by spoonsful, stirring until dissolved. Set aside for about 10 minutes
until it begins to thicken, but is not set. Fold in strawberries. Pour into
the cooled pie shell, chill 4 to 5 hours or overnight.
Whip the cream, add the sugar and tint the cream to the desired shade of
pink. Just prior to serving, cover the strawberry mixture with the pink
whipped cream and garnish with whole strawberries.
Contributed to the FareShare Gazette by Jennie; 7 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 480 Calories; 39g Fat (71.9% calories from
fat); 5g Protein; 29g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 77mg
Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 8 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Strawberry Salsa
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups strawberries -- finely chopped
1 cup green pepper -- chopped
2 tablespoons green onions -- chopped
2 tablespoons minced fresh parsley
1/3 cup Catalina salad dressing
1 Dash hot pepper sauce
Pepper to taste
Tortilla chips
In bowl, combine all the chopped ingredients and stir in the salad
dressing, pepper sauce and pepper. Serve with tortilla chips.
Yields 3 cups
Contributed to the FareShare Gazette by Jennie; 7 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 26 Calories; trace Fat (8.0% calories from
fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.
Exchanges: 1/2 Vegetable; 1/2 Fruit; 0 Other Carbohydrates.
* Exported from MasterCook *
Strawberry Shortcake
Recipe By :Cook's Magazine May 1988
Serving Size : 4 Preparation Time :1:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**BISCUITS**
3/4 cup white flour
1/4 cup cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon granulated sugar
5 tablespoons butter -- chilled
1/3 cup milk
**FILLING**
2 pints ripe strawberries
1/3 cup granulated sugar
3 tablespoons butter -- softened
**TOPPING**
1/2 cup heavy cream
2 teaspoons granulated sugar
For the biscuits, adjust oven rack to middle position and heat oven to
375F.
Sift flours, baking powder, salt, and sugar onto waxed paper and resift
into a bowl. Cut cold butter pieces into dry ingredients using a fork, wire
pastry blender, or metal blade of a food processor until mixture resembles
coarse crumbs. Blend in all but 2 tablespoons of the milk. Mix just until
the dough holds together. Add remaining milk as needed.
Turn dough out onto a lightly floured work surface and gently press it
together. Roll or pat dough into a 1/2 - 3/4-inch-thick round. Cut into 4
biscuits with a floured, 2-inch-round cutter. Do not twist cutter. Put
biscuits on a an unbuttered cookie sheet and refrigerate for 20 minutes.
For filling, rinse and hull berries. Quarter or slice them if they are
large. In bowl, toss strawberries with sugar, and set aside for 15 to 20
minutes.
For topping, in a well chilled bowl, beat cream with sugar until it holds
soft peaks.
COOKING AND SERVING:
Bake biscuits until golden brown, 12 to 15 minutes. Split hot biscuits and
spread cut sides with softened butter. Put bottom halves of biscuits, cut
sides up, on 4 individual dessert plates and distribute half of strawberry
filling evenly over each. Top with remaining biscuit halves, cut side up,
and remaining strawberry filling. Spoon generous dollops of whipped cream
on top of each shortcake and serve immediately.
NOTES : The American favorite: a sweet, buttery biscuit topped with fresh
strawberries and whipped cream.
A classic Strawberry Shortcake consists of a large, rich and slightly sweet
biscuit, freshly baked and split in half, topped with softened butter,
sugared strawberries and lots of whipped cream.
Contributed to the FareShare Gazette by Margie; 13 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 514 Calories; 35g Fat (60.3% calories from
fat); 4g Protein; 47g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 633mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 7 Fat; 1 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Strawberry Sorbet with Melon
Recipe By :Helene Siegel and Karen Gillingham
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
2/3 cup water
2 tablespoons light corn syrup
1 quart strawberries, hulled & halved
1 cantaloupe or honeydew melon
-- chilled, peeled, sliced into thin
wedges
Combine sugar, water and corn syrup in a saucepan and stir over low heat
until sugar is dissolved. Raise heat and bring to a boil until clear.
Remove from heat and set aside to cool slightly.
Place berries in food processor and purée. Strain into a large bowl,
pressing with the back of a large spoon to extract as much juice as
possible. Add cooled syrup and stir to blend. Chill 1 hour.
Transfer mixture to ice cream maker and prepare according to manufacturers'
directions. (Or pour into an 8-inch square pan, cover and freeze until
solid. Remove from freezer, and break into chunks. Place in processor and
pulse until smooth.) Transfer mixture to freezer container and freeze until
firm, at least 4 hours. Remove from freezer 15 minutes before serving.
Arrange several melon slices on six dessert plates. Arrange scoops of
sorbet over melon and serve.
6 servings
Author: Helene Siegel and Karen Gillingham
Source: Totally Strawberries Cookbook
Copyright: © 1999 Helene Siegel and Karen Gillingham
ISBN: 0-89087-895-1
Contributed to the FareShare Gazette by Dee, 23 April 2004
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 148 Calories; 0g Fat (0.0% calories from
fat); 0g Protein; 39g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 9mg
Sodium. Exchanges: 2 1/2 Other Carbohydrates.
* Exported from MasterCook *
Strawberry Strata
Recipe By :Carol Mann
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces coconut
4 tablespoons sugar
2 tablespoons flour
4 tablespoons melted butter
******
16 ounces cream cheese
1 1/2 cups confectioner's sugar
1/2 cup chopped pecans
2 tablespoons milk
1 teaspoon almond extract
******
Sliced strawberries
Mix coconut, sugar, flour and melted butter together and pat into
9 x 11-inch pan. Bake at 350F. for 10 minutes. Cool.
With electric mixer, beat cream cheese, confectioner's sugar, pecans, milk
and almond extract until smooth and fluffy. Spread over coconut crust.
Top with sliced strawberries.
Chill at least 2 hours.
Cut into squares and serve.
Contributed to the FareShare Gazette by Carol; 11 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 339 Calories; 26g Fat (67.1% calories from
fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 156mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat;
1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Strawberry-Pecan Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
1/4 cup all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups fresh strawberries -- chopped
1 cup pecans -- chopped
Pastry for double-crust 9-inch pie
1 tablespoon butter or margarine -- (1-2 tablespoons)
In a bowl, combine sugar, flour, nutmeg and cinnamon. Add strawberries and
pecans; toss gently.
Line pie plate with bottom crust. Add filling; dot with butter. Top with a
lattice crust.
Bake at 375 degrees F. for 50 minutes or until crust is golden brown and
filling is bubbly.
Source : "Taste of Home Magazine"
NOTES : Bobbie's Notes: This was a wonderful combination. I made a mistake
and added the cinnamon and nutmeg to the flour for crust instead of the
filling. I was able to get about half of it out and into the filling, but
it was delicious that way. I might add half of the seasonings for a pie to
the crust again.
Contributed to the FareShare Gazette by Bobbie; 16 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 367 Calories; 14g Fat (33.9% calories from
fat); 2g Protein; 61g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 21mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat; 3 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Strawberry-Rhubarb Tart
Recipe By : Cook's Magazine May 1988
Serving Size : 12 Preparation Time :3:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**PASTRY**
1 1/4 cups white flour
1/4 cup cake flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 pound butter -- chilled
2 egg yolks
Ice water -- if necessary
**FILLING**
1 1/4 pounds rhubarb
1 1/4 cups light brown sugar
1 tablespoon Kirsch -- (black cherry
alcohol)
**GLAZE**
1/2 cup strawberry jam
Red currant jelly
2 pints fresh strawberries -- hulled
1 1/2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla
For the pastry, mix the flours, sugar, and salt in a bowl. Cut the chilled
butter into small pieces and work into dry ingredients with your fingers or
a pastry blender until the mixture is the consistency of coarse meal with a
few pea-size pieces remaining. Work in the egg yolks, then add up to 1/3
cup of ice water as necessary to hold dough together. Press the dough into
a ball, cover with plastic wrap, and chill at least 20 minutes or up to 1
hour before rolling.
For the filling, rinse rhubarb, discard leaves, trim stalks, and cut into
1/2-inch pieces. Combine the rhubarb and brown sugar in a heavy saucepan.
Cover and cook over low heat, stirring occasionally, for 10 minutes.
Uncover, increase heat to medium, and continue cooking, stirring frequently
to prevent scorching, until mixture is almost a purée but pieces of rhubarb
still remain, about 10 minutes longer. Remove pan from heat. Stir in kirsch
and cool.
Recipe can be made to this point, covered and refrigerated in an airtight
container, several days ahead.
On a floured work surface, roll out pastry to a 14-inch circle. Transfer
dough to a 12-inch fluted tart pan with a removable bottom. Gently press
the dough onto bottom and sides of pan. Trim dough evenly with top of pan.
Pierce bottom of tart dough gently with a fork and freeze 10 minutes.
Tart shell can be prepared to this point one day ahead and frozen.
Line tart shell with buttered aluminum foil, shiny side down, and fill with
dry beans or pie weights. Heat oven to 375°F. Bake tart shell for 10
minutes. Lower the temperature to 350°F and continue baking for 10 minutes.
Remove foil and beans and return shell to oven until dough is dry and
lightly browned, about 10 minutes longer.
For the glaze, combine the jam and 1 tablespoon water in a small saucepan.
Over low heat stir until the jam is liquid. Fill the baked shell with the
rhubarb filling and smooth the top. Arrange the strawberries on top of the
rhubarb and brush with the strawberry glaze. Tart can be assembled 2 hours
ahead. Whip the cream with the sugar and vanilla.
Cream can be whipped up to 1 hour ahead and refrigerated.
SERVING
Remove the ring to unmold the tart. Slice and serve tart with dollops of
whipped cream.
NOTES : Uncooked strawberries with a rhubarb filling.
The strawberries in this classic combination remain uncooked. The pastry
and filling can be prepared a day in advance, but assembly of the tart
should wait until just a few hours before serving. Avoid refrigerating the
tart once it is assembled.
Contributed to the FareShare Gazette by Margie; 13 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 380 Calories; 20g Fat (46.0% calories from
fat); 3g Protein; 49g Carbohydrate; 2g Dietary Fiber; 97mg Cholesterol; 193mg
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4
Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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