May is Strawberry month

Just because May is Strawberry Month…
Some sweet strawberry desserts.
To make any occasion special.
The Menu Shoppe has it covered…
sweet ideas for sweet dessert menus.
Strawberries with Buttermilk Ice and Balsamic Vinegar
Riesling Gelée with Strawberry Conserves
Strawberry Zinfandel Trifle
Strawberries with Buttermilk Ice and Balsamic Vinegar
1 pint strawberries, quartered
1 cup low-fat buttermilk
3 1/2 tablespoons sugar
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
1 teaspoon aged balsamic vinegar
4 tiny tarragon sprigs
In a bowl, whisk 1 1/2 tablespoons of the sugar with
1/2 tablespoon of the lemon juice until the sugar is dissolved. Whisk in the buttermilk and pour into a shallow baking dish–freeze until firm, whisking the mixture every
30 minutes, about 3 hours. In a bowl, toss the strawberries with the remaining 2 tablespoons of sugar and 1 tablespoon of lemon juice. Add the lemon zest and vinegar–let stand for 30 minutes. Spoon the berries and any juices into glasses. Using a fork, scrape the buttermilk ice into fluffy crystals and spoon over the strawberries. Trim with the tarragon and serve.
Riesling Gelée with Strawberry Conserves
For the gelée:
1 1/2 cups off-dry Riesling
1/4 cup sugar
1 1/4 teaspoons unflavored powdered gelatin
For the strawberry conserve:
1 pint strawberries, cut into 1/4-inch dice
1 tablespoon honey
1 1/2 teaspoons sugar
1 1/2 teaspoons finely grated lemon zest
1 tablespoon off-dry Riesling
Make the gelée In a small saucepan, combine the Riesling and sugar and bring to a low simmer over moderate heat, swirling gently until the sugar is dissolved, about 3 minutes. Remove from the heat and let cool. Sprinkle the gelatin over the cooled syrup and let soften for 5 minutes. Warm the syrup over moderate heat and stir to dissolve the gelatin, about 1 minute–let cool slightly. Pour the gelée into 4 wine glasses. Cover with plastic wrap and refrigerate overnight. In a small bowl, gently stir the strawberries with the honey, sugar, lemon zest and Riesling.
Let stand at room temperature for 30 minutes. Spoon the strawberry conserve over the gelée and serve.
Strawberry Zinfandel Trifle
1 quart sliced strawberries
1 1/2 cups dry red Zinfandel
1/2 cup sugar
1 teaspoon vanilla
1 plain or lemon-flavored pound cake  ( 1 lb )
2 cups whipping cream
A few whole strawberries for trim
In a 3- to 4-quart pan over high heat, bring wine and 1/3 cup sugar to a boil. Boil until reduced to 1 cup, about 5 minutes. Remove from heat and stir in vanilla and sliced strawberries. Let cool about 1 hour, stirring occasionally. Cut cake into 1/2-inch-thick slices, then into 1 1/2- by 2-inch pieces. In a bowl, with a mixer on high, beat cream and remaining sugar until soft peaks form.  Arrange a third of the cake in the bottom of a 2 1/2- to 3-quart straight-sided glass dish. Spoon a third of the sliced berries and wine over the top. Spread about a third of the whipped cream over berries. Repeat layers twice, ending with cream. Cover trifle loosely and chill at least 2 hours or up to 1 day. Garnish with whole berries. Scoop down into layers to serve.
If it’s on the menu…the Menu Shoppe has it covered.
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