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8 large frozen strawberries
1 sliced small mango, peeled and cubed
1 kiwi, peeled and sliced
2 tablespoons lightly salted macadamia nuts, toasted, divided
2 shallots
1/2 cup rice vinegar
2 tablespoons white grape juice concentrate, thawed
1/2 teaspoon salt
2 teaspoons canola oil
8 cups mixed greens
Finely mince half of the nuts in a food processor with the shallots. Transfer this mix to a small bowl. Stir in rice vinegar, grape juice concentrate, salt and oil. Chop remaining nuts and set aside. Reserving 2 tablespoons, pour dressing over the greens and toss. Place greens on serving plate and arrange berries, mango and kiwi on top. Drizzle fruit with remaining dressing and sprinkle with remaining nuts. Makes 4 servings.
White Butter Cake
3 cups cake flour
1 1/2 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
6 egg yolks
1 cup milk
2 1/2 teaspoons vanilla extract
3/4 cup unsalted butter; at room temperature
2 pints strawberries, hulled
1 cup simple syrup (see recipe below)
2 cups heavy cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 cup strawberry jam
1 cup pastry cream (see recipe below)
Preheat the oven to 350°F. Butter and flour a 9-cup Bundt pan. To prepare the cake, in a bowl, sift together the flour, sugar, baking powder, and salt. In another bowl, mix together the egg yolks, 1/2 cup of the milk, and the vanilla until blended. Add the butter and the remaining 1/2 cup milk to the dry mix and, using an electric mixer on medium-low speed, beat for about 3 minutes, until a smooth meal forms. Scrape down the sides of the bowl. Slowly add the yolk mix to the flour mix in 3 batches, making sure to scrape down the sides of the bowl after each addition. Pour into the prepared Bundt pan and bake for 45 to 50 minutes, until the cake springs back to the touch. Invert the cake onto a rack immediately and allow to cool. Using a serrated knife, cut the cake horizontally into 2 layers.
In a blender, puree 4 to 6 strawberries until smooth. Add the simple syrup and process to mix. Lay each cake layer on a plate and, with a pastry brush, brush half of the puree on the bottom of the top layer and the remaining on the top of the bottom layer. In a bowl, combine the cream, confectioners’ sugar, and vanilla and whip until stiff peaks form. To assemble the cake, spread the strawberry jam on the bottom layer and top with the pastry cream. Cut the remaining strawberries in half lengthwise and place all but 10 of the strawberry halves, cut-side down, on top of the pastry cream. Spoon 2/3 of the whipped cream into a pastry bag fitted with a small star tip and pipe the cream attractively on top of the strawberries. Cover with the top layer of cake. Fill the hole in the center with the remaining whipped cream and reserved strawberries.
Simple syrup:
To make 1 1/2 cups of simple syrup, combine 2/3 cup water and 1 1/2 cups sugar in a small saucepan. Stir to dissolve the sugar, then bring to a boil for 2 minutes until thickened.
Pastry cream:
2 cups milk
1/2 vanilla bean, split lengthwise
1/2 cup plus 1 teaspoon sugar
6 egg yolks, at room temperature
3 tablespoons cornstarch
Pour the milk into a saucepan over medium heat. Scrape the seeds of the vanilla bean into the milk, then add the pods. In a stainless steel or other heatproof bowl, whisk together the sugar and egg yolks. Sift the cornstarch into the mix. When the milk comes to a boil, remove from the heat and remove the vanilla bean. Slowly ladle half of the milk into the yolks while whisking constantly. Return the mixture to the saucepan with the remaining milk and, whisking constantly, bring to a rolling boil. Pour into a bowl to cool. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours or up to overnight.
2 cups fresh strawberries, plus extra for garnish
1 cup sugar
4 cups water
1 cup fresh lemon juice (from 5 large lemons), and the zest from the lemons, coarsely grated
Fresh mint sprigs
Dissolve the sugar in 2 cups simmering water. Add the lemon juice, zest, and 2 more cups of water and let cool. Puree the berries and stir into the lemonade. Strain and chill. To serve, pour into tall glasses filled with ice. Garnish each with a sprig of fresh mint and a strawberry half.
1 cup frozen strawberries
1 medium banana
1 cup sliced and peeled papaya
1/2 cup reduced fat canned coconut milk
1/2 cup pineapple-orange-guava juice
Seeds from 1 purple passion fruit
2 tablespoons honey, to taste (optional)
Place all ingredients in a blender and process until smooth.
It is important to start preparing this dessert a day before you plan to serve it to allow the mousse to set.
Crust:
1 1/4 cups unbleached all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1 tablespoon (or more) ice water
Mousse:
6 ounces good-quality white chocolate, chopped
1 1/4 cups chilled whipping cream
1/2 teaspoon vanilla extract
2 large egg whites
1/8 teaspoon cream of tartar
1/3 cup seedless strawberry jam
1 tablespoon fresh lemon juice
16-ounce of strawberries, hulled, thinly sliced lengthwise
Preheat oven to 375°F.
Crust: Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press onto sides, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.
Line crust with foil; fill with dried beans or pie weights. Bake until crust sides are light brown, about 25 minutes. Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.
Mousse: Combine white chocolate and 1/4 cup whipping cream in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until lukewarm, approximately 15 minutes. Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form. Using clean dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry. Fold whites into chocolate mixture, then fold in whipped cream. Transfer mixture to cooled crust; smooth top. Chill overnight. Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts. Remove from heat. Arrange sliced strawberries in concentric circles atop tart. Brush berries with melted jam mixture. Chill tart up to 2 hours and serve. 8 servings.
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