Showing posts with label Strawberries. Show all posts
Showing posts with label Strawberries. Show all posts

Thursday, June 18, 2020

Summer Berry Charcuterie Board / #BerryWeek

 Today is the last day of #BerryWeek! It has been such fun with so many berry recipes to share. My list of ones I want to try has gotten longer with each day! If you missed any of them, you might want to check out the recipe I shared Monday, Summer Berry Salsa. This recipe is a great way to enjoy several berries at a time, in one recipe! If you are a fan of easy to make pastry, you will want to bake up some of my Blueberry Breakfast Pastries, which I shared on Wednesday.  The pastry cream is homemade and the pastry is store bought dough, cutting down on the time it takes to put it all together, but not the taste.

With the fun and tasty #BerryWeek coming to an end, I want to share my Summer Berry Charcuterie Board with you.  If you have ever made a charcuterie board, you know how much fun it is to put them together. It takes thought and creativity to design the perfect board, and it also takes time to collect the items you need for the board, but it is all worth it. In the end, the board looks like an art project, too pretty to eat, but that won't last long! The main objective is to have fun and create something your family and friends will enjoy!

Summer Berry Charcuterie Board 
(serves 3-4 )
(printable recipe at end of page)
Ingredients: 
Fresh Summer Berries:
Strawberries
Raspberries
Blueberries
Blackberries
Chocolate Candy Pieces
Mini Chocolate Cookies
Chocolate Cookie Brittle
Cashews
Creme de Pirouline Dark Chocolate Rolled Wafers
Sauce:
1/2 cup Cream Cheese, softened
1 cup Whipped Topping
1 teaspoon Vanilla Extract 

Start by placing fruit on your tray. You want it to look visibly appealing to the eye. When it is fruit you are dealing with, it seems like all the colors go together quite well. Stack your fruit up a bit, as if they are in piles. By stacking them you are creating height, making them visually appealing. You are basically creating a pretty picture that your guests can not resist!

Add different textures to your canvas. The nuts are perfect because they are such an opposite to the softness of the fruit. Your guests will love both textures. The chocolate brittle adds double chocolate flavor, which most guests love! Let's face it. It is difficult to walk past chocolate and not want to grab a bite! The chocolate brittle also adds a hard texture against the fruit.

Red and blue go so well together that I had to put them side by side. The blueberries are soft and juicy and the fresh strawberries with their green stems just create it's own little picture. I used the chocolate cookies as a border to contrast the softness of the fruit. 

These rolled wafers are a great addition to the board because they create height. They direct our gaze to move up from the plate, resulting in your guests taking in the entire picture. 

Every board needs a dip or two. Because this board is on the small side, I thought one would be enough. This dip is super easy to make with only three ready made ingredients. Soften the cream cheese, mix in the frozen dessert topping and add the vanilla! Refrigerate before serving!

This is one way to put together a charcuterie tray. It can be difficult to take the first step in designing your tray. Once you decide on a theme or a certain item you are serving, it will fall into place. I will admit, I spent a lot of time walking around a couple stores trying to buy the items for this board, but after I did, the ideas came rushing into my mind, making a clear path for my end result. This will happen to you also.  Besides, there is no wrong way to create a Summer Berry Charcuterie Board. If you are happy with it, then it is right. Have fun with it!

Check out these Summer Berry Recipes from some blogging friends:

Friday Berry Week Recipes








Smmer Berry Charcuterie Board
Print

Smmer Berry Charcuterie Board

Author:

Ingredients:

  • Fresh Summer Berries:
  • Strawberries
  • Raspberries
  • Blueberries
  • Blackberries
  • Chocolate Candy Pieces
  • Mini Chocolate Cookies
  • Chocolate Cookie Brittle
  • Cashews
  • Creme de Pirouline Dark Chocolate Rolled Wafers
  • Sauce:
  • 1/2 cup Cream Cheese, softened
  • 1 cup Whipped Topping
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Start by placing fruit on your tray. You want it to look visibly appealing to the eye. When it is fruit you are dealing with, it seems like all the colors go together quite well. Stack your fruit up a bit, as if they are in piles. By stacking them you are creating height, making them visually appealing. You are basically creating a pretty picture that your guests can not resist!
  2. Add different textures to your canvas. The nuts are perfect because they are such an opposite to the softness of the fruit. Your guests will love both textures. The chocolate brittle adds double chocolate flavor, which most guests love! Let's face it. It is difficult to walk past chocolate and not want to grab a bite! The chocolate brittle also adds a hard texture against the fruit.
  3. Red and blue go so well together that I had to put them side by side. The blueberries are soft and juicy and the fresh strawberries with their green stems just create it's own little picture. I used the chocolate cookies as a border to contrast the softness of the fruit.
  4. These rolled wafers are a great addition to the board because they create height. They direct our gaze to move up from the plate, resulting in your guests taking in the entire picture.
  5. Every board needs a dip or two. Because this board is on the small side, I thought one would be enough. This dip is super easy to make with only three ready made ingredients. Soften the cream cheese, mix in the frozen dessert topping and add the vanilla! Refrigerate before serving!
summer berries, blackberries, blueberries, raspberries, strawberries, charcuterie board, cookies, dip
dessert, treats
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #BerryWeek
Created using The Recipes Generator
  


Sunday, April 7, 2019

Cucumber Egg Salad Bites / #OurFamilyTable

I am an egg lover! What about you? I enjoy eggs pretty much anyway you can make them. From the pretty basic, over easy breakfast (and sometimes dinner) with ham and toast, to a fancy chocolate souffle. If eggs are on the menu, I'm there! Today I made Cucumber Egg Salad Bites. These little bites remind me of tea parties and fancy luncheons. They are dainty and quite refreshing, and would make a wonderful addition to your Easter or Mother's Day table!

Cucumber Egg Salad Bites
(recipe makes approx. 20 pieces)
(printable recipe at end of page)

6 Eggs
2-3 Cucumbers
1 small Onion
3-4 tablespoons Mayonnaise
Ground Pepper
Fresh Strawberries


Boil your eggs first. I boil them a certain way, and I very seldom ever have any trouble getting the shell off. This is how to make them look pretty. Place the eggs in a pot of cold water. Put the temperature on high so they will boil. Once boiling, set the timer for 15 minutes. Once the timer rings, take the eggs to the sink. Don't drain the hot water, but start adding cold water to the pot. Let water run over into the sink, until the water in the pot is ice cold.

 Remove boiled eggs from the pot. The shells should come off quickly now, and more importantly, with out looking cut up and ugly.

I sliced the egg down the center, then turned it and sliced it on the other side. Chop into pieces.

 Before placing the egg salad in the cucumber, cut a little bit of the flesh of the cucumber away from the sides. Only go about half way down. You want to leave a little bit on the bottom.

Chop the onions into small bite sized pieces. Add mayonnaise, a little at a time, mixing after each addition. You will know when you have enough. Sprinkle with ground pepper. Chop the strawberries. Don't cut them too tiny. They taste best in this dish when they are cut a little bigger. Use a small scoop to place egg salad into cucumber.  That's it!

 I hope you enjoyed this recipe for Cucumber Eggs Salad Bites. If you have any questions about anything, please leave a message below, in the comments, and I will answer you asap. Thank you for stopping by today! Check out how some of my blogging friends put their unique and tasty spin on Egg Salad!

Egg-straordinary Egg Salad Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!






Cucumber Egg Salad Bites

Yield: approx. 20 pieces
Author:

ingredients:

Cucumber Egg Salad Bites
  • 6 Eggs
  • 2-3 Cucumbers
  • 1 small Onion
  • 3-4 tablespoons Mayonnaise
  • Ground Pepper
  • Fresh Strawberries

instructions:

  1. Boil your eggs first. I boil them a certain way, and I very seldom ever have any trouble getting the shell off. This is how to make them look pretty. Place the eggs in a pot of cold water. Put the temperature on high so they will boil. Once boiling, set the timer for 15 minutes. Once the timer rings, take the eggs to the sink. Don't drain the hot water, but start adding cold water to the pot. Let water run over into the sink, until the water in the pot is ice cold.
  2. Remove boiled eggs from the pot. The shells should come off quickly now, and more importantly, with out looking cut up and ugly.
  3. I sliced the egg down the center, then turned it and sliced it on the other side. Chop into pieces.
  4. Before placing the egg salad in the cucumber, cut a little bit of the flesh of the cucumber away from the sides. Only go about half way down. You want to leave a little bit on the bottom.
  5. Chop the onions into small bite sized pieces. Add mayonnaise, a little at a time, mixing after each addition. You will know when you have enough. Sprinkle with ground pepper. Chop the strawberries. Don't cut them too tiny. They taste best in this dish when they are cut a little bigger. Use a small scoop to place egg salad into cucumber. That's it!
eggs, deviled eggs, appetizers, cucumbers, mayo, onions
appetizers, snack, side dish, party food, picnic food,
Created using The Recipes Generator

Monday, February 12, 2018

Red Velvet Cake w/ Ermine Frosting / #foodbloggerlove

Red Velvet Cake and Valentine's Day just seem to go together, don't you agree? So I thought I would bake a double layer cake for the big day of love, but I wanted to top it with the original frosting recipe, not the cream cheese frosting, although I love it also! I found a copy of the original recipe on the New York Times web site and gave it a try. I know you will really like it!  It is not as sweet as the cream cheese version, but you get a lot of sweet from the cake!
RED VELVET CAKE w/ ERMINE FROSTING
(printable recipe at end of page)

2 1/4 cups AP Flour
1/2 cup unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1/2 cup shortening
1 3/4 cups Sugar
1 teaspoon Vanilla
3 Eggs
1 1/3 cups Cold Water
1-2 tablespoon Red Food Coloring

ERMINE FROSTING
5 tablespoons Flour
1 cup Whole Milk
1 teaspoon Vanilla
Pinch of Salt
1 cup unsalted Butter
1 cup Sugar

4-5 fresh Strawberries
Melting Chocolate

Preheat oven to 350 degrees
Grease and flour two 9" pans. Stir together the flour, cocoa powder, baking soda, salt and set aside. In a large mixing bowl beat the shortening and sugar. Add the eggs one at a time, mixing each one in well. Add vanilla and mix. 
Alternate pouring in the flour mixture and the water to the batter. Add all of each on low speed.
Add red food color to cake batter. Mix thoroughly. Add more if necessary, until you are happy with the color.
Pour batter into the 2- 9" pans. Ignore small pans in the pictures. Bake for 35-40 minutes, then remove and cool completely.
While cakes are baking, melt chocolate wafers in a double boiler. Using a parchment paper, use a heart cookie cutter and trace the hearts on the paper. Flip the paper over and use a decorating bag with a #2 tip. Follow the outline of the hearts, and add some squiggles. Sprinkle the hearts with confectioner's sugar. Set tray in fridge to harden.
While you have the melted chocolate wafers, dip the strawberries for the top of the cake. I dipped a couple extra, just in case I needed them for the top of the cake.
Over medium heat, whisk the flour and milk in a small saucepan and heat to a simmer. Stir constantly until it becomes thick like pudding. Remove from the heat and stir in the vanilla and salt. Pour into bowl to cool. Cover the bowl with plastic to prevent the mix from forming a skin on top. 
Cream together the butter and sugar for about 5 minutes. Add the cooled flour mix, a little at a time. Beat until the mixture becomes light and fluffy like whipped cream.
Frost cake with Ermine Frosting.


Garnish cake with strawberries and chocolate hearts. Sprinkle chocolate over the cake and enjoy! Happy Valentine's Day!




I am joining the #foodbloggerlove party today with some other fabulous food bloggers! Check out their yummy blogs:


   

Pin it

Red Velvet Cake w/ Ermine Frosting

ingredients:

Cake:
2 1/4 cups AP Flour
1/2 cup unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1/2 cup shortening
1 3/4 cups Sugar
1 teaspoon Vanilla
3 Eggs
1 1/3 cups Cold Water
1-2 tablespoon Red Food Coloring

ERMINE FROSTING
5 tablespoons Flour
1 cup Whole Milk
1 teaspoon Vanilla
Pinch of Salt
1 cup unsalted Butter
1 cup Sugar

4-5 fresh Strawberries
Melting Chocolate

instructions:


  1. Preheat oven to 350 degrees
  2. Grease and flour two 9" pans. Stir together the flour, cocoa powder, baking soda, salt and set aside. In a large mixing bowl beat the shortening and sugar. Add the eggs one at a time, mixing each one in well. Add vanilla and mix.
  3. Alternate pouring in the flour mixture and the water to the batter. Add all of each on low speed.
  4. Add red food color to cake batter. Mix thoroughly. Add more if necessary, until you are happy with the color.
  5. Pour batter into the 2- 9" pans. Ignore the small pans in the
    pictures. Bake for 35-40 minutes, then remove and cool completely.
  6. While cakes are baking, melt chocolate wafers in a double boiler. Using a parchment paper, use a heart cookie cutter and trace the hearts on the paper. Flip the paper over and use a decorating bag with a #2 tip. Follow the outline of the hearts, and add some squiggles. Sprinkle the hearts with confectioner's sugar. Set tray in fridge to harden.
  7. While you have the melted chocolate wafers, dip the strawberries for the top of the cake. I dipped a couple extra, just in case I needed them for the top of the cake.
  8. Over medium heat, whisk the flour and milk in a small saucepan and heat to a simmer. Stir constantly until it becomes thick like pudding. Remove from the heat and stir in the vanilla and salt. Pour into bowl to cool. Cover the bowl with plastic to prevent the mix from forming a skin on top. 
  9. Cream together the butter and sugar for about 5 minutes. Add the cooled flour mix, a little at a time. Beat until the mixture becomes light and fluffy like whipped cream.
  10. Frost cake with Ermine Frosting.
  11. Garnish cake with strawberries and chocolate hearts. 
Created using The Recipes Generator

Wednesday, August 31, 2016

Mini Vanilla Cheesecakes To Feed a Crowd

Today I am guest posting over at Today's Creative Life. I am sharing a yummy dessert that you just might want to make for the long weekend, especially if you are entertaining! I hope you will click on the link and stop by!

See you over at Today's Creative Life!

Wednesday, July 13, 2016

Strawberries and Cream Tart / #Ultimate Recipe Challenge


Sometimes food becomes coupled with other food, and it turns out to be a perfect match made in culinary heaven. That is how I feel about this Strawberries and Cream Tart. Of course, strawberries are a great match to lots of foods. But, I am talking about the "perfect" match. The creamy, tart, chocolatey flavors that exist only when you are taking a bite of the perfection that is known as this Strawberries and Cream Tart!
This tart is deceiving, as it is so very simple to make, and it comes together quickly. It should be made ahead of time, it only requires a few ingredients, and there are no last minute preparations needed! Your family will love it and your guests will be in awe!
Today I am participating in the #Ultimate Recipe Challenge. All the recipes have a strawberry theme. When you are done reading my recipe, please scroll down and enjoy all the other strawberry recipes!
 
Strawberries and Cream Tart
(printable recipe)
Makes 1 mini tart

2-3 Chocolate Graham Crackers, crushed into crumbs
1/4 cup Butter, melted
1 cup Heavy Whipping Cream
1/4 cup Sugar
7-10 large, fresh Strawberries


Pour the whipping cream in a large mixer. Start the mixer and mix on high speed. Add the confectioner's sugar. If you only have granulated sugar, you can use it. Continue to mix until stiff peaks begin to appear. It may take a bit longer if you are using granulated sugar. Set in fridge.
 
Mix the crushed graham crackers and the butter. You might not need the entire 1/4 cup of butter, so add it a little at a time, and mix before adding more. One you have the consistency you are happy with, place the graham cracker in the tart and move it around to fit the bottom and up the sides. Take 2 small scoops of the whipped cream and place in the tart.
Spread the whipped cream around the bottom of the tart.
 Slice a strawberry, so the slices fill the tart pan.
Add a layer of whipped cream, covering the strawberries. Cover the whipped cream with a layer of sliced strawberries.
Cover the strawberries with another layer of whipped cream. This is the top layer. 
 Decorate the top layer with strawberry slices and a whole strawberry in the center.
Refrigerate the tart until you are ready to serve. A few hours in the refrigerator allow the cream to saturate the graham crackers a bit, giving them a fantastic flavor. Cut into slices to serve.
 Enjoy!










Sunday, December 27, 2015

Fresh Strawberry Breakfast Parfait / #FLStrawberry / #SundaySupper

Strawberries in the winter! Can you believe it? As a little girl growing up, we seldom had fresh fruit in the winter. It was unheard of. When I would have a craving for strawberries and there was snow on the ground in Ohio, I was told to "wait for summer"! Ugh, do you know how long that is when you are 8 years old? F-o-r-e-v-e-r!  But now I am an adult and one of the things I am loving~Fresh from Florida Strawberries! And I mean FRESH!, and in the winter! I can enjoy A Taste of Summer All Winter Long! These strawberries are amazing. I tasted them and I immediately had to make this Fresh Strawberry Breakfast Parfait. It is such a great way to start your day. This recipe contains 8 strawberries, which just so happens to be enough to fullfill your Vitamin C requirements for the day, and they are only 50 calories! You can find out more about Florida Strawberries from Strawberry Sue!


This post is sponsored by the Florida Strawberry Growers Association in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.


Fresh Strawberry Breakfast Parfait

Wednesday, June 10, 2015

Strawberry Mango Popsicles

 This Strawberry Mango Homemade Popsicle is the perfect way to get some relief from the sometimes sweltering heat of summer. And they are so easy to make!  Bursting with strawberry goodness, with just a hint of mango, the hardest part is waiting for them to freeze!!
strawberry, mango, fruit, fruit pops, popsicles
Strawberry Mango Popsicles

Wednesday, August 20, 2014

A Tall Stack of Shortcake

How are you set for shortcake this summer? Are you getting your fill or are you wanting more? When it comes to shortcake, I am always wanting more. I like to change up the way I eat it, but every style has to have the essentials: strawberries, pound cake, whipped cream and milk. This Tall Stack of Shortcake has all the requirements, and it looks pretty too! I baked the shortcakes in a pan with lots of small squares, but you could also make a large square shortcake, and just cut it to size.
A Tall Stack of Shortcake

Sunday, July 15, 2012

Mini Chocolate Strawberry Pie and The Last Day of Our Giveaway!

It's the last day to enter our giveaway, and to celebrate~we made pie! Chocolate Strawberry Pie to be  exact! These pies are the perfect make ahead mini dessert for parties, family dinners, or backyard get togethers. They actually taste best if made ahead of time and then refrigerated until you are ready to eat them. They are easy to put together with filo dough crust, chocolate pastry cream and fresh strawberries!
Chocolate Strawberry Pie
(makes 16 pies)
 1 roll (1/2 box) Filo Dough
1/2 stick melted Butter
1 1/4 cups whole Milk
2 oz Semi Sweet Chocolate
3 Egg Yolks
1/4 cup Sugar
1 tablespoon Flour
1 1/2 teaspoons Cocoa Powder
2 tablespoons+2 teaspoons Cornstarch
1 teaspoon Vanilla
approx 12-15 Fresh Strawberries
Whipped Cream (I used canned)
Filo is easy to work with as long as you keep it covered
at all times. It does not like air! Open your roll of filo,
set it next to your work area, and place a piece of saran wrap over the 
filo sheets. I used 5 sheets to make 4 crust cups.
 Take one filo sheet and place it on a cutting board or 
other work surface. Using a pastry brush, and starting at the 
edge, going toward the center, brush your melted butter over the filo.
When you are done, take another piece of filo from your stack,
 and place it over your buttered piece. Brush this piece just like you 
did the first one. Continue doing this until all 5 pieces are brushed with butter.
Preheat your oven to 350 degrees.
Cut out 4" circle of the filo. I apologize for no pics.
I used a 4" lid and cut around it with a paring knife.
Place the filo dough into a regular size muffin tin.
It is not necessary to spray or grease the tin.
You will only get about 4 circles out of every 5 pieces.
To get sixteen pieces, do this a total of 4 times.
Bake your filo for 8-9 minutes.
Let cool and remove from pan.
In a saucepan, warm the milk on low heat. In a separate
bowl, while the milk is warming, mix together the egg yolks,
sugar, flour, cocoa powder, and cornstarch. Once the  milk
is steaming, add the semisweet chocolate to the steaming milk.
Whisk until it is fully incorporated.
Add half of the chocolate milk to the egg mix. This is 
called tempering the eggs. 
 Once you add the milk, 
whisk the egg mix constantly. You are getting the eggs
used to the heat of the milk without cooking them.
Add the milk and egg mix back into the pan 
with the rest of the milk. Keep stirring.
Heat the milk and egg mix for 1-2 minutes until the 
custard reaches 170 degrees and becomes very thick.
Remove from heat, and add vanilla.
Chill before filling crust cups.
To fill the crust, slice a strawberry into 1/4's and place 
1 piece into the bottom. Cover with chocolate pastry cream.
If you are preparing a lot of these and want to have
as much done as you can ahead of time stop here.
Do the rest right before serving.
Fill the top of the chocolate with whipped cream.
Top the whipped cream with a strawberry, sliced
lengthwise, or a whole strawberry is you have 
one that is small and not so heavy that it falls
down into the whipped cream. 
Thanks for joining me today!

This is the last day to enter our giveaway.
The giveaway closes at 11:59pm PST tonight.

You can enter by leaving me a comment telling me what your favorite mini dessert is.  
You can  go back to the post for the last week and enter on those days by leaving a comment on that page. For 2 extra entries, like us on our fan page on facebook, and follow us here at The Freshman Cook. 
 The winner will be announced tomorrow. Good Luck!!!