Celebrate strawberries with simple, but classic flare.  
So elegant for this springtime bloomy season.
For great news about everything strawberry visit the California Strawberry Commission website:
The Menu Shoppe has it covered…great tips for great menus.
Perhaps develop a monochromatic small plate theme?
Chilled Strawberry Soup
Fresh Strawberry Granita
Strawberry Risotto
Strawberries Romanoff
Chilled Strawberry Soup
2 cups  strawberries
1 cup heavy cream
1/2 cup sour cream
2 tablespoons  sugar, or to taste
Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.
Fresh Strawberry Granita
1 cup hot water
3/4 cup sugar
2 tablespoons fresh lemon juice
3 cups sliced hulled strawberries (1 pound whole berries) plus additional berries for garnish
Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in processor until smooth. Add sugar syrup and blend until combined. Pour mixture into 13 x 9 x 2-inch nonstick metal baking pan. Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.) Scrape granita into bowls. Garnish with berries and serve.
Strawberry Risotto
1 cup strawberries, washed and hulled
1 cup arborio rice
2 tbsp. butter
1⁄4 cup white wine
3⁄4 cup freshly grated parmigiano-reggiano
Salt and freshly ground pepper
Bring chicken stock to a boil over high heat. Add strawberries and blanch for 30 seconds. Remove berries, purée in a food processor, and set aside. Turn off heat and cover stock.  Melt butter in a heavy pan over low heat. Add rice and stir constantly for 1 minute. Add wine, cooking till absorbed. Add stock, 1⁄2 cup at a time, stirring constantly–allow rice to absorb each 1⁄2 cup before adding more. Rice should cook in about 25 minutes. Remove from heat.
Stir in berries and parmigiano-reggiano. Season with salt and pepper.
Strawberries Romanoff
courtesy of the California Strawberry Commission
1/2 cup fresh California strawberries
1 tablespoon cold water
1/2 teaspoon unflavored gelatin
1 tablespoon Grand Marnier
1/4 teaspoon orange zest
1/3 cup heavy whipping cream
1 tablespoon powdered sugar
15 Athens® Mini Fillo Shells (1 box)
4 fresh California strawberries, quartered, for trim
In a food processor, puree strawberries until smooth. In a small pan, combine water and gelatin and let soften for 1 minute. Stir over low heat until gelatin is dissolved. In another small bowl, combine the strawberries, Grand Marnier and orange zest. Mix lightly. Slowly stir in the gelatin mixture. Chill for 1 hour. In a chilled small bowl, combine the heavy cream and powdered sugar. Whip to full volume. Spoon or pipe 1 teaspoon of whipped cream into each Fillo Shell. Spoon 1 teaspoon of strawberry filling into each Fillo Shell. Top with whipped cream. Trim with strawberry quarters. Serve immediately.
If it’s on the menu…the Menu Shoppe has it covered.
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