It’s Strawberry Time!
Strawberry Shortcake
4 C. fresh strawberries, rinsed and sliced
4 – 6 T. sugar (adjust to suit your own taste)
1 ½ C. all-purpose flour
1 ½ t. baking soda
4 T. sugar
1/3 C. butter, cut into small pieces
1/2 C. cold milk
1/2 t. pure vanilla extract
whipped cream (I prefer the real thing)
- Preheat oven to 425 degrees
- In a medium bowl, stir together the strawberries and sugar. Set aside while you prepare the shortcakes.
- In another medium bowl, whisk together flour, baking soda, and sugar.
- Using a pastry blender or your fingertips and working quickly, cut the butter into the flour until it resembles coarse crumbs.
- Add milk and vanilla all at once to flour mixture and stir until just combined.
- Using a large spoon, drop mixture into four equal piles on an ungreased baking sheet.
- Bake 12 – 15 minutes at 425 degrees.
- Remove biscuits to a rack and let cool for a few minutes.
- To serve, split a biscuit in two, spoon ¼ of the berry mixture over the bottom half (make sure you include lots of the juice), top with whipped cream and the other half of the biscuit.
Strawberry Margarita!
Well first off you need a good Osterizer blender
This is a 2 drink recipe that Ron and I use…
wedge of lime and coarse salt to rim the glass!
2 cups of crushed ice
6 cut, fresh strawberries (minus stems)
1/2 shot of lime juice
pinch of coarse salt (optional)
pinch of sugar (optional, depends on how sweet you want it)
1 1/2 shots of tequila (good tequila)
1/2 shot of triple sec
- Rub lime on the edges of two margarita glasses and dip in salt (optional)
- Blend all ingredients to a fine puree.
- Divide drink mixture between the two glasses
- Garnish with a strawberry and you have achieved total yumminess!
Roasted Strawberry Balsamic Ice Cream
Ingredients:
2 cups strawberries (cleaned and hulled)
2 tablespoons balsamic vinegar
2 tablespoons sugar
1/2 cup sugar (I used vanilla sugar)
Directions:
1. Toss the strawberries in the balsamic vinegar and sugar and let sit for 20 minutes.
2. Pour mixture into a baking pan covered in foil folded up on the sides to capture the juices.
3. Roast the strawberries in a preheated oven until they start to caramelize, about 20 minutes.
4. Place the strawberries & juices into a container, chill in the fridge, then pour over ice-cream.
Leave a Reply
Trackback this post | Subscribe to comments via RSS Feed
