Simply Strawberries. Simply.

Strawberry fields forever.
Idyllic seasonal pleasures.
The pristine nectar of purely fresh strawberries.
Simply strawberries.  Simply.
The Menu Shoppe has it covered…
sweet ideas for sweet menus.
Strawberries at their freshest…
Strawberry Compote
1 lb. strawberries, quartered
3 tbsp. Demerara sugar
2 tsp. dry gin
¼ tsp. ground cardamom
zest and juice of 1 lime
In a bowl, toss together berries, sugar, gin, cardamom, and lime zest and juice. Let sit until berries release their juice, about 10 minutes. Serve chilled or at room temperature.
Simply strawberries dusted with dazzle.
Strawberries Dusted with Cardamom Sugar
1/2 cup sugar
1/2 teaspoon ground cardamom
1/4 cup Grand Marnier or other orange liqueur
2 16-ounce baskets strawberries, hulled, left whole
Fresh mint sprigs (optional)
Whisk sugar and cardamom in small bowl to blend.
(Can be made 3 days ahead. Store mixture in covered container at room temperature). Pour Grand Marnier into large bowl. Add strawberries to bowl and toss to coat. Spread cardamom sugar on large platter or baking sheet.  Using slotted spoon and working in batches, transfer strawberries to platter with cardamom sugar. Roll in sugar to coat well. Divide strawberries among 6 wineglasses. Pour any remaining Grand Marnier from bowl over berries. (Can be made 2 hours ahead. Cover; chill). Place 1 wineglass with strawberries on each of 6 plates. Garnish with mint sprigs.
Pure strawberry perfection.
Strawberry Soufflé
Nonstick vegetable oil spray
2 12-ounce baskets strawberries, hulled
7 tablespoons sugar
1 tablespoon cornstarch
3/4 teaspoon grated orange peel
4 large egg whites
Preheat oven to 400°F. Spray 6-cup soufflé dish with vegetable oil spray. Coarsely puree half of berries, 3 tablespoons sugar and cornstarch in processor. Transfer to small saucepan. Stir over medium heat until mixture boils and thickens, about 3 minutes. Whisk in peel. Cool completely.  Slice remaining berries. Transfer to medium bowl. Add 1 tablespoon sugar–toss to blend. Beat egg whites in large bowl until soft peaks form. Gradually add 3 tablespoons sugar–beat until stiff but not dry. Fold puree into whites in 3 additions. Transfer to prepared dish. Bake until soufflé is puffed and golden, about 18 minutes. Serve immediately with sliced berries.
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This entry was posted in brunch, desserts, fruits, luncheon, National Food Holiday, presentation, seasonal and tagged , , , , , , , , . Bookmark the permalink.

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