Archive | June 2009

Recipe Of The Week: Strawberry Tiramisu Cones

Here is the last of our strawberry recipes. This one looks easy to make and sounds delicious! I am seriously considering making these over the 4th of July holiday.

Send us your strawberry recipe (and pictures!) and we will include them in a future blog post! (email: sales(at)countrymeadowltd.com. Please put strawberry recipe in the subject line)

Strawberry Tiramisu Cones
(Recipe courtesy Michael Chiarello)

Ingredients:

8 ounces bittersweet chocolate, chopped, plus another 1-ounce chunk for garnish
8 sugar cones (the dark brown ones)
30 espresso beans, crushed or 4 tablespoons ground espresso
3 pints ripe strawberries
3 tablespoons fresh lemon juice
7 tablespoons granulated sugar
Pinch salt
1 cup heavy cream
1 cup mascarpone cheese

Directions:

In a small microwave-safe bowl, melt 8 ounces of chocolate in 30 second intervals in the microwave until smooth. Dip the top of each cone into the chocolate so there is a 1-inch rim, then roll in the crushed or ground espresso. Place the dipped cones on a wax paper-lined plate and refrigerate. When firm, about 20 minutes, remove from the refrigerator and set cones, dipped side up, inside small glasses so they stand upright. Spoon the remaining melted chocolate evenly into the sugar cones and return (glass and all) to the refrigerator.

Meanwhile, hull and quarter 2 pints of strawberries and puree them in a food processor with 2 tablespoons of the lemon juice, 5 tablespoons of the sugar and a pinch of salt. Strain the puree through a fine-mesh strainer into a small saucepan. Bring to a simmer over medium-high heat, and cook until reduced by half, about 35 minutes, stirring frequently. Pour into a small bowl and chill the puree until cold.

In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream and mascarpone to stiff peaks and then fold in the puree in 2 batches. Refrigerate until firm and set, 1 to 2 hours.

Just before serving, hull the remaining 1 pint of strawberries and cut them lengthwise into 1/4-inch slices. Toss with the remaining 1 tablespoon of lemon juice and 2 tablespoons of sugar.

To assemble: Spoon strawberries into the cones until they are 1/4 full. Top that with approximately 1/4 cup of the mascarpone mixture, using an ice cream scoop that has been dipped in warm water. Garnish with shaved bittersweet chocolate and refrigerate until ready to serve.

Strawberry Tiramisu Cones

Strawberry Tiramisu Cones

Rebecca

Rebecca

Recipe Of The Week: Shortcake

During the summer months we eat a lot of strawberry shortcake and hub’s absolutely hates those spongy shortcakes you buy in the store.

Bisquick has an easy and delicious shortcake recipe right on the box and it is one that we use most often. They are good to eat plain as well!

I don’t have a picture of them as I have not made shortcake yet this year!

If you have a favorite shortcake recipe let us know at sales(at)countrymeadowltd(dot)com!

Bisquick Shortcake

2 1/3 c. Bisquick Mix
1/2 c. Milk
3 Tbls. Sugar
3 Tbls. Butter, melted

Mix the above ingredients until blended.
Drop by 6 rounded spoonful (or you can roll out and cut with a round cutter) onto an ungreased cookie sheet.

Bake at 425 for 10-12 minutes

Enjoy!

Rebecca

Rebecca

Recipe Of The Week: Strawberry Crepes

One of my very most favorite breakfast is homemade strawberry crepes. I used to fix this all the time when the kids were growing up (I’ve also been known to serve it as a dinner).

The recipe below is from my Betty Crocker cookbook that I got when we were first married (circa 1980)….and yes, I still have the cookbook!

Note: For the Crepes Chantilly I don’t bother with the powdered sugar.

Crepes

1 1/2 c. Flour
1 Tbl. Sugar
1/2 tsp. Baking Powder
1/2 tsp. Salt
2 c. Milk
2 Eggs
2 Tbl. Butter, Melted
1/2 tsp. Vanilla

Mix flour, sugar, baking powder and salt. Stir in remaining ingredients and beat with a hand beater until smooth.

Lightly butter 6″-8″ skillet and heat over medium heat. Pour scant 1/4 cup of batter into skillet and immediately rotate skillet until thin film covers bottom.

Cook until light brown, flip and cook other side.

12 Crepes

Crepes Chantilly
3/4 c. Chilled Whipping Cream
1/4 c. Powdered Sugar
3/4 c. Strawberries, Sliced

Beat whipping cream and 1/4 c. of powdered sugar until stiff. Fold in strawberries. Spoon 2 Tbl. of mixture onto each crepe, roll up and serve.

Rebecca

Rebecca

Recipe Of The Week: Coconut

I personally do NOT like coconut (to eat) and will avoid anything edible that contains coconut of any kind.

Therefore I really do not have any reliable coconut recipes so I will post links to websites below that contain recipes using coconut.

Back in March 2008 I posted a WONDERFUL chicken curry recipe and it DOES include coconut milk. Even with my aversion to coconut I could NOT taste the coconut milk in this dish and have made it several times!

Enjoy browsing the websites below and don’t forget to submit your coconut recipes to sales(at)countrymeadowltd(dot)com for inclusion in future blog posts!

About.com:Coconut Recipes

Recipezaar: Coconut Recipes

Epicurean: Coconut Recipes

Rebecca

Rebecca