Copyright Protected Chef Gregory Engelhardt and the Mabel White Company
Garden-Fresh
Strawberries
with
Powdered Vanilla and Chocolate Fondue 1
pound
Fresh Strawberries 2
cups
Quality Chocolate Chips
to
garnish
Powdered
Vanilla
to
garnish Mint To
prepare the strawberries: Rinse
gently under cool running water and simply trim the green leafy
portion from the tops of each berry.
Place cleaned strawberries in a small bowl. To
prepare the chocolate fondue: Place
the chips into a small Tupperware container.
Place the container with the chocolate into the microwave
and cook on high setting for 25 seconds.
Let the chocolate stand for 1 minute in the micro, then
stir with a spoon. Place
the chocolate back in the microwave and cook again for 25 seconds.
Let stand 30 seconds and stir until chips are thoroughly
melted. To
prepare the plates for serving: Divide
the berries up into the 4 bowls or plates you have chosen to
present the dessert. With
a spoon, pour the chocolate equally among the four plates over the
berries. Dust each
portion with Mabel’s powdered vanilla and finish with a nice
mint leaf in the center.
Garden-Fresh
Strawberries with Recipe
Serves: 4 guests
Things in place: 10
minutes Preparation:
20 minutes with balsamic reduction 1 pound
Fresh Strawberries 4
Tbsp
Traditional Balsamico* to
garnish Powdered
Vanilla to
garnish Mint
To
prepare the strawberries: Rinse
gently under cool running water and simply trim the green leafy
portion from the tops of each berry.
Place cleaned strawberries in a small bowl. To
prepare the plates for serving: Divide
the berries up into the 4 bowls or plates you have chosen to
present the dessert. Drizzle
1 Tbsp of Balsamico over each portion of strawberries.
Dust each portion with Mabel’s powdered vanilla and
finish with a nice mint leaf in the center. Set
the Balsamico out on the table for a great dessert conversation
piece. *If
you don’t have Traditional Balsamico* If
you don’t have the pleasure of Traditional Balsamico in your
kitchen, I will offer an alternative, although it is most
definitely second best. Due
to many years of natural reduction in the wood barrels, the
traditional balsamico from *Place
¾ cup of standard balsamic vinegar into a small pot or pan and
reduce it over low heat until you have about 4 Tbsp remaining.
This will concentrate the flavor of the balsamic vinegar
while thickening it up leaving it like syrup.
Use this syrup in place of the traditional balsamic
vinegar.
The
“Rock and Roll” Recipe: Deep-Fried
Garden-Fresh Strawberries
with Recipe
Serves: 4 guests
Things
in Place: 20 minutes Preparation:
5 min Cook
time:
10 min 1
pound
Fresh Strawberries 1
recipe
fritter batter 3 cups
Vegetable Oil 4
Tbsp
Traditional Balsamico to
garnish
Powdered
Vanilla
to
garnish Mint Get
these “Things in Place” to ensure great success!
A
Sturdy 4 qt sauce pot (the size of a cantaloupe) filled with 3
cups of vegetable oil. This
is your deep-fryer. *
Place
4 paper towels on a plate for later use- in
order to drain the strawberries of any excess oil as they come out
of the fryer. *
Have
a slotted metal spoon ready to remove the strawberries from the
oil. Keep it handy on
the plate you just made. *
Prepare
the fritter batter- continue by rinsing and trimming the
strawberries. Shake
dry and drop them into the flour/milk mixture. *
Once
you have these three things ready- (the fryer, the plate w/spoon,
and the berries in the batter) you are ready to put them in place.
Visualize
a production line. You
are moving from the bowl of batter-covered strawberries, into the
fryer and then when crispy…onto the plate.
You want “your ducks lined up” before you even start
frying the first one. The
closer you have to travel with the dripping batter, and the
dripping hot oil, the less mess we clean up after dessert is over.
*
Place
the bowls/plates of your choice for the four servings out on the
counter making plate-up simple.
Keep them at room temperature. *
Have
your vanilla powder, balsamico, and a few nice mint leaves for
garnish ready near your plates/bowls you will serve dessert in. Prepare
these items in this order: Slowly
heat your fryer to 350º: (as
always, use caution when cooking with hot oil) Over
medium-high heat, slowly bring the fryer to approximately 350º
(about 5 minutes). If
working without a thermometer that will read to 350º, the best
way to determine if the oil is ready is to test the oil with some
of the batter. Drop a
teaspoon of batter into the oil and
At proper temperature, fritter will rise immediately to the
surface and fry for about 1 minute before becoming crispy and
golden brown. Remove the test fritter from the fryer. To
prepare fritter batter: ¾
cup Flour
¾
cup Milk
3
Tbsp Sugar
Combine
all ingredients in a mixing bowl large enough to hold to prepared
batter and the pound of strawberries.
Mix thoroughly with a wire whisk until smooth (without
lumps). To
prepare the strawberries: Rinse
gently under cool running water and simply trim the green leafy
portion from the tops of each berry, dropping them into the bowl
of batter as you go. To
fry the berries and prepare the plates: Remove
the berries (from the batter) with your fingers 2 or 3 at a time
and place them into the oil very carefully.
As soon as the berries are in, use the spoon to detach them
from the bottom of the pot as they may have stuck (as they often
do). You want them to
float nicely while frying. When
the berries have cooked for about 1 minute or have become golden
brown and crispy, remove them from the oil with the slotted spoon
and place them on the paper-lined plate to dry.
Meanwhile, fry the remaining berries. While the berries are still warm, divide them up into the bowls or
plates you have chosen to present the dessert.
Drizzle 1 Tbsp of Balsamico over each portion of
strawberries. Dust
each with Mabel’s powdered vanilla and finish with a nice mint
leaf in the center. *Set
the Balsamico out on the table for a great dessert conversation
piece. *signature
recipes are assumed to be cooked at your own risk
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