Food for Thought – May 28, 2013

Two weeks ago we went south of here to get a crate of fresh strawberries. I put some in the freezer and used some right away. While they are still in season, here are more strawberry recipes. The first is from Sheila Luken.

Red Berry Frappe’

8 oz. strawberries, hulled and sliced

4 oz. fresh raspberries

2 scoops vanilla ice cream

2 cups milk

4 whole strawberries, for garnish

Place all ingredients except garnish in blender and blend until smooth. Serve in tall glasses with straws; garnish with a berry on the rim of each glass.

Serves: 4 at 160 calories each serving.

The following recipe is one I’ve had for years.

Strawberry Icebox Cake

3/4 cup sugar

8 oz. mascarpone cheese, softened

1 Tbsp. raspberry liqueur

1 tsp. vanilla extract

1 cup heavy cream

42 shortbread cookies (such as Lorna Doone)

1-1/2 containers (16 oz. each) strawberries, hulled & sliced (6 cups)

3 Tbsp. cocoa powder

1 Tbsp. confectioners sugar

Additional sliced strawberries for garnish

1) Beat sugar, mascarpone, raspberry liqueur and vanilla until smooth. Beat cream until stiff peaks form. Fold into mascarpone mixture.

2) Line the bottom of an 8″ x 8″ glass baking dish with half of the cookies, cutting some cookies in half to fit if necessary. Arrange half of berries over cookies. Spread half of mascarpone over berries. Dust with half of cocoa powder. Repeat layering.

3) Cover and refrigerate 4-6 hours.

4) To serve, dust with confectioners sugar. Garnish with a ring of sliced berries around edge of dish.

Serves: 12

The following drink only takes five minutes to prepare.

Berry Sparkler

Combine 3 cups ice, 1-1/2 cups fresh or frozen strawberries, one 12 oz. can club soda, 1/3 cup mint syrup (recipe follows), 1/4 cup loosely packed mint leaves and 2 Tbsp. lemon juice in a blender. Cover and pulse until ice is crushed and all ingredients are well blended. Pour into four glasses. Serve chilled.

Mint Syrup: In a small saucepan, combine 3/4 cup each, sugar and water. Bring to a boil over medium-high heat. Boil two minutes. Cool to room temperature. Stir in 1/2 tsp. mint extract.

This last thought from Psalms 34:9: “Learn to savor how good the Lord is; happy are those who take refuge in Him.”

Please send your recipes and recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

Until next time,

Ellie