Recipes

[ChiliPepper]

NATIONAL STRAWBERRY DAY

We continue with February's heart-shaped and red theme by observing National Strawberry Day on February 27th. These juicy, sweet berries can brighten up any dish and are delicious all on their own.

 

There are a few different stories behind the origin of the name. The more widely accepted version is that the berries would drop off the leaves and become "strewn" about the plant. Over time "strewn-berries" became "strawberries".

There was a time (and some gardeners still do this today) when strawberry beds were mulched with straw, insulating the plants over the winter, keeping weeds at bay during the growing season, and making them easier to harvest.

Another sweet story tells of English children stringing the berries on grass straws and selling the "straw berries" in their neighborhoods.

Berry Picking Tips:

• Pick fully ripe berries. Strawberries don't continue to ripen if picked too early like bananas or pears.
• Don't overfill your container. Berries are tender and can bruise easily.
• Don't wash the fruit until you are ready to eat. Strawberries are susceptible to mold and washing will speed up spoilage.
• The best time to pick strawberries is on cool, cloudy days, but if they will be eaten right away, any time is perfect!
• If you pick more than you can eat before they spoil, strawberries freeze very well. Pluck off the green caps and toss into a freezer bag. Use for smoothies, ice cream, or cake toppings.
•  

Not only are they delicious, but they are also fragrant. One of the more aromatic fruits, they belong to the rose family.

Strawberries are grown in nearly every corner of the Earth (if the Earth had corners) except for her most frozen southern and northern reaches. Along with all these possible locations, there are over 600 varieties of strawberries as well.

An excellent source of Vitamin C, strawberries are also a good source of folic acid, potassium, and fiber.

At 55 calories and zero fat in 1 cup, these sweet things hit the spot when snack time is calling!

HOW TO OBSERVE NATIONAL STRAWBERRY DAY

• Scout out strawberry festivals and pick-your-own farms.
• Plan to plant your own strawberry patch. Imagine sitting in your very own patch eating sun-warmed, sweet berries you picked or even grew yourself under clear blue skies.
• Eat a strawberry!
• Make a strawberry dessert.
• Enjoy a peanut butter and strawberry jelly sandwich.
• Use #NationalStrawberryDay to post on social media.

[ChiliPepper]

Strawberry FAQ

Q. What other fruit wears its seeds on the outside?

A. None. Strawberries are the only fruit with seeds on the skin.

Q. Do strawberries freeze well?

A. Yes. Remove the stems and seal in an airtight, freezer-safe container.

Frozen strawberries are perfect for smoothies and other cold beverages, too.

Q. How many calories are in a strawberry?

A. One medium-sized strawberry contains about 4 calories.

[ChiliPepper]

Best Frose (Frozen Rosé)

Prep Time: 6 hours 30 minutes

 
Yield: 6 1x

This all natural frose recipe is simple, has no refined sugar, and tastes just like rosé wine! Here’s how to make frozen rosé.

Ingredients:

• 1–750mL bottle rose wine (one you like to drink; we like ours on the dry side)
• 8 large strawberries (about 1 1/2 cups ripe strawberries, halved), plus more for garnish
• 1 tablespoon honey (or maple syrup for vegan)

Instructions:

1. Open the rosé and pour 2/3 cup into a glass measuring cup; set aside for when serving.
2. Remove the tops of the strawberries and cut them in half.
3. In a blender, blend the remaining rose, strawberries, and honey until smooth and fully combined. Then pour the mixture through a strainer and into a covered baking dish.
4. Transfer the baking dish to the freezer and freeze at least 6 hours, or overnight. (The alcohol in the mixture will keep it a slushy texture instead of freezing solid.) Blend the mixture again until it comes to a fluffy texture.
5. To serve, place the blended mixture into a glass. Then pour a splash of rose into each glass (this step is important: it gives the final texture and brings in the character of the rose). If desired, garnish with strawberries and serve.

[ChiliPepper]

Easy Strawberry Mousse

A simple and easy dessert that is light, fluffy and bursting with fresh strawberry flavor, this 3 ingredient strawberry mousse recipe.

Prep Time: 10 minutes

Servings: 4 people

Equipment:

• food processor or blender
• stand mixer or hand mixer

Ingredients:

• 1 pound strawberries quartered
• 2 tablespoon sugar
• 1 ½ cups heavy whipping cream

Instructions:

• In a small saucepan combine the quartered strawberries, sugar and a tablespoon of water. Bring to a simmer and cook for about 5-8 minutes, until the strawberries soften and release some of their juices.
• Cool for a few minutes. Put the strawberries and all their liquids in into a blender or a food processor and puree until totally smooth.
• Beat the heavy cream in a cold bowl. You can use either a stand mixer, a hand mixer or a whisk (though this makes it harder). If you use a cold bowl and beaters the whipped cream will be more voluminous.
• Remove some of the whipped cream (maybe like ¼ -½ cup) to save for the top of each mousse cup, and gently fold the Strawberry puree into the remaining whipped cream.
• Since the puree is smooth and chilled it will fold in easily.
• Top the mousse with the reserved whipped cream before and a few fresh sliced strawberries before serving.

 

Notes:

You can wrap the mousse and store in the fridge for up to three days.

Nutrition:

Calories: 363kcal | Carbohydrates: 17g | Fat: 33g

[ChiliPepper]

[ChiliPepper]

NATIONAL CHOCOLATE SOUFFLÉ DAY

National Chocolate Soufflé Day celebrates a delightfully delicious dessert on February 28th each year. 

 

The word soufflé is the past participle of the French verb souffler, which means “to blow up” or more loosely “puff up” which describes a soufflé perfectly.  

A soufflé is a lightly baked cake made with egg yolks and beaten egg whites that are combined with other ingredients to make the dish either a savory main dish or a sweet dessert.

Two essential components make up every soufflé.

1. A French crème patisserie base/flavored cream sauce or puree
2. Egg whites beaten to a  soft peak meringue

A soufflé gets its flavor from the base, and the egg whites provide the lift to puff it up.

A variety of cheeses, jams, fruits, or chocolates can be baked into the base of the soufflé.

Many soufflé bakers like to puncture the top of the soufflé after removing it from the oven. Then they pour mouth-watering sauces onto it, such as chocolate, vanilla, or for a savory flavor cheese and herbs.

HOW TO OBSERVE CHOCOLATE SOUFFLÉ DAY

• Show off your soufflé flair by inviting friends to celebrate with you.
• Order a soufflé from your favorite restaurant. Don't forget to give them a shout-out!
• Take a picture of the delicious soufflé and post it for all to see.
• Use #ChocolateSouffleDay to post on social media.

[ChiliPepper]

Soufflé FAQ

Q. Can a soufflé be prepared ahead day or so ahead of time?

A. Yes. Prepare the soufflé following the recipe's instructions but stop before baking. Cover the ramekins with plastic wrap and place them in the refrigerator for up to a day. When ready to bake, allow the soufflés to come up to room temperature before baking?

Q. Can I re-heat leftover soufflé?

A. Yes. Store the covered soufflé in the refrigerator. But again, allow it to come to room temperature before reheating.

Q. Can I freeze a soufflé?

A. Check the recipe, but most soufflés can be frozen. Thaw completely before reheating.

[ChiliPepper]

Easy Chocolate Soufflé

An Easy Chocolate Soufflé recipe anyone can master with just five pantry ingredients. This special chocolate dessert rises beautifully and won't fall ~ it's guaranteed to impress!

Prep Time: 15 minutes 

Cook Time: 10 minutes 

Chilling: 15 minutes 

Total Time: 40 minutes 

Servings: 4 servings

Equipment

• electric beaters
• 5-ounce oven safe ramekins

Ingredients

• 5 ounces dark or semi sweet chocolate, cut in small pieces Note: this is about 3/4 of a cup of chips)
• 2 Tbsp unsalted butter, plus more for prepping ramekins
• 3 large eggs, separated
• 2 Tbsp granulated sugar plus more for prepping ramekins
• 1 teaspoon vanilla extract
• pinch salt
• powdered sugar for dusting

Instructions

• Preheat the oven to 400F. Liberally butter 4 ramekins and coat all inside surfaces with granulated sugar.
• Gently melt the chopped chocolate and butter in a medium large bowl over barely simmering water, being careful not to have the bowl touching the water, or allow any water to splash into the bowl. You can also do this in a saucepan over direct heat if you are brave
• When the chocolate is completely melted, remove from heat and whisk in the egg yolks, extract, and salt, until smooth.
• Meanwhile beat the egg whites in a separate bowl until foamy, then add the sugar and continue beating until still peaks form.
• Carefully fold the egg whites into the chocolate until no white streaks remain. Try not to deflate all that air you just whipped into them. Note; you may want to do this in stages, starting with 1/3 of the whites first to loosen the chocolate, then add the rest. Chill for 15 minutes in the refrigerator.
• Divide the batter equally between your prepared ramekins, and gently smooth out the top surface, if necessary. Run an offset spatula (or your finger) around the top rim of each cup, to separate the top of the mousse from the sides of the ramekin. This helps the soufflé to rise straight up.
• Bake for 10 -12 minutes until risen. The soufflés will still be a little wobbly. Note: depending on how full you filled your ramekins, the soufflés may or may not rise above the rims but they will be puffed up.
• Serve asap with a dusting of powdered sugar.

 

Notes:

• If you have cream of tartar in your pantry you can add 1/4 teaspoon to the egg whites when you beat them. This helps stabilize them and helps them stay aloft after baking.

Nutrition

Calories: 342kcal | Carbohydrates: 23g | Protein: 8g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 61mg | Potassium: 308mg | Fiber: 4g | Sugar: 15g | Vitamin A: 391IU | Calcium: 49mg | Iron: 5mg

[SandySparkles]

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@RespectLife wrote:

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@SandySparkles wrote:

@RespectLife I have made Baklava the labor intensive old fashioned way through the years, but this sounds EASY and DELICIOUS!!!😁 I will definitely put this is my dessert files! It will make a great summer dessert!👍

Thanks for posting!😊

~~~All we need is LOVE💖

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Me too @SandySparkles 

There was a long ago poster @adoreqvc who used to post the most wonderful Greek inspired recipes.

She was very helpful to me when I made her recipe for baklava!

This seemed like a fun take......I am aiming for this weekend!   LOL

(I always say that....)

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@RespectLife You can do ITTTTTT!!!😂😂

~~~All we need is LOVE💖

[SandySparkles]

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@ChiliPepper wrote:

Easy Strawberry Mousse

A simple and easy dessert that is light, fluffy and bursting with fresh strawberry flavor, this 3 ingredient strawberry mousse recipe.

Prep Time: 10 minutes

Servings: 4 people

Equipment:

• food processor or blender
• stand mixer or hand mixer

Ingredients:

• 1 pound strawberries quartered
• 2 tablespoon sugar
• 1 ½ cups heavy whipping cream

Instructions:

• In a small saucepan combine the quartered strawberries, sugar and a tablespoon of water. Bring to a simmer and cook for about 5-8 minutes, until the strawberries soften and release some of their juices.
• Cool for a few minutes. Put the strawberries and all their liquids in into a blender or a food processor and puree until totally smooth.
• Beat the heavy cream in a cold bowl. You can use either a stand mixer, a hand mixer or a whisk (though this makes it harder). If you use a cold bowl and beaters the whipped cream will be more voluminous.
• Remove some of the whipped cream (maybe like ¼ -½ cup) to save for the top of each mousse cup, and gently fold the Strawberry puree into the remaining whipped cream.
• Since the puree is smooth and chilled it will fold in easily.
• Top the mousse with the reserved whipped cream before and a few fresh sliced strawberries before serving.

 

Notes:

You can wrap the mousse and store in the fridge for up to three days.

Nutrition:

Calories: 363kcal | Carbohydrates: 17g | Fat: 33g

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@ChiliPepper I ❤ strawberries, and this mousse looks quite simple, and I just know it will be DELICIOUS!👍 I think I might make it for dessert this weekend! THANK you for another quick recipe!!!🥰

~~~All we need is LOVE💖