I've picked out a few that look particularly delicious and that I am going to try in the near future.
Strawberry-Buttermilk Sherbet
- 2 cups fresh strawberries*
- 2 cups buttermilk
- 1 cup sugar
- 1 teaspoon vanilla extract
- Garnish: fresh mint sprigs
1. Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.
2. Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Garnish, if desired.
*1 (16-oz.) package frozen strawberries, thawed, may be substituted.
- 4 large day-old croissants
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 3 tablespoons powdered sugar
Slice croissants in half lengthwise.
Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.
Strawberry Sparkler- 1 (10-ounce) package frozen strawberries, thawed
- 2 cups cranberry juice, chilled
- 1 (750-milliliter) bottle champagne, chilled*
Process strawberries in a blender until smooth; pour into a pitcher. Stir in cranberry juice and champagne, and serve immediately.
*1 (1-liter) bottle sparkling water, chilled, may be substituted.
The rest of the strawberry treats can be found here.
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