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Its Strawberry Season .. How do you Strawberry ?

post #1 of 18
Thread Starter 



Good Evening,


Oh heavenly delightful aromas of the luscious sweet watermelon color red fruit ... What are you doing this spring 2012 with fresh strawberries, sweet and savoury ?


Assorted fruit platter with Strawberries and Chocolate Fondue

Strawberries with Rosé Sparkling Wine

Strawberry Short Cake

Strawberry Preserves or Jam ( for home made croissants )

A salad with sliced strawberries, assorted Lollo Rosso which is a magenta serrated edged lettuce, rocket, bibb, Boston, endive and assorted green, yellow, red and violet veggies of choice with strawberries garnishing the salad top ... after tossing ... with a lovely Rasberry or Balsamic vinegar and Evoo ...    


Looking forward to hearing all your lovely suggestions and ideas.


Kindest. regards.






post #2 of 18

Well, there are several things I have, or am about to do with them.  So far I've used them as garnish on chocolate cake, along with strawberry coulis.  I've also used them in mousse (topped with fresh whipped cream and more coulis, of course).  I intend to candy some this week, and use them as garnish...sadly they don't hold long that way, but I want to see if I can make it work.


Chocolate cake with strawberries and a white-chocolate ganache (with Kahlua)


Strawberry mousse topped with whipped cream and strawberry coulis.


Strawberry mousse pie (sadly pre-made) that I decorated with strawberries and more of the coulis I made.


Chocolate brownie with strawberry coulis.


Chocolate cake topped with whipped cream and strawberry coulis.

post #3 of 18
Thread Starter 

@ Paul,


Wow. Thank you so much for posting your lovely desserts. They are lovely.


Great innovation too ...



( Margaux Cintrano. )

post #4 of 18




Those are great looking desserts. Thank you so much for posting them, we truly eat with our eyes.



Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)

Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
post #5 of 18

Thank you both!  I am very proud of my progress so far.  I am not a pastry chef (at least not yet) but I am learning everything I can.  My brother (now a sous) began his career in the kitchen (after a culinary apprenticeship) as a pastry chef.  I was able to spend about six months learning from him before relocating down here to San Antonio to take the job I have now.  Still, I was able to learn a lot from him.  I've also been learning a lot from the other chefs I work with now.  Much of the credit for the desserts above goes to my brother, and my coworkers.

post #6 of 18
Thread Starter 

@ Paul,


You have quite a bit to be proud of ... Keep up the great work.



( Margaux Cintrano. )


post #7 of 18

Shortcake and lots of jam once they start going on sale. Try to make 2 dozen jars at a minimum. I also make ice cream topping sauce that I freeze, make 6 pints of that.

post #8 of 18

Thank you, Margcata!


Also, while I don't have pictures of it (yet anyway) I made strawberry mousse today using some of the strawberry coulis I made the other day.  I really like the flavor it has, and can't wait to use it in the morning.  I still haven't had a chance to candy any strawberries yet, but now I am also considering making a strawberry tuille to use as garnish on a few things.  If only I had enough time in the day to try all the ideas I have....

post #9 of 18

I gained a pound just looking at them, but thanks, Paul Alfred, those are inspiring.


I also really like Margacata's salad -- taking the flavor in another direction and in combination.  Are there other savory or salady ideas?

post #10 of 18
Thread Starter 

@ Colin,


I am writing in reference to your request for salads with strawberries, as well as other fruits ... A bit of savoury & semi sweet.


Here is a Mediterranean one that I make:


Evoo and Balsamic Vinaigrette to taste

salt and black freshly ground pepper

* Rocket ( arugula )

* Radicchio ( Venetian magenta lettuce variety )

* Lollo Rosso ( an Italian slightly moist tender curly lime green lettuce with serrated magenta edges; Rosso means Red. )

*** Note: you can select a trio of lettuces available locally in your region of residence

Fresh Mint Leaf chopped finely ( a handful )

Pinenuts and / or Almonds

Scallion or Spring Onion chopped finely

Sliced Fresh Ripe Aromatic Strawberries ( 12 serving 2 people )

Freshly grated Pecorino Sardo or Reggiano Parmesano Cheese

*** TOSS ...


Serve with warm crusty bread and a glass of Prosecco.


Kind Regards.

Margaux Cintrano.

( Margcata.)

post #11 of 18
Thread Starter 

@ Mary,


Thanks for your feedback.



post #12 of 18
Thread Starter 



Good Morning, Colin,


This salad is one of my favorites employing the fresh fruit, strawberries ...


Insalata Di Fantasia


2 large radicchio heads cut julienne

4 large endive spears sliced cross wise

2 rocket or arugula bunches

8 tblps evoo

4 tblsps lemon juice

salt and freshly ground blk pepper

2 avocados peeled and pitted and sliced julienne

1 dozen fresh ripe strawberries

Hearts of Palm


This is lovely too,

Have a nice wkend,

Margaux Cintrano

post #13 of 18

Thanks much, Margaux!  I'll try both.  Colin

post #14 of 18
Thread Starter 


@ Paul and @ Colin,


Another very lovely dessert for strawberries, fresh Lime juice &soft creamy  goat cheese is a Sicilian Cassata, which traditionally is made with Ricotta and is an icecream cake with candied fruit and shavings or chips of chocolate. Have you ever seen this modern version of Cassata. It is also made with Phyllo ?




post #15 of 18

This is a nice combination we have at work.


Saltcaramel ice cream with eldarflower marinated Strawberries, eldarflower curd and almound biscuit.


Another great and easy idea is rubarb and strawberry cream with milk.

post #16 of 18
Thread Starter 



Thank you for your feedback.


Have a lovely 4th,


post #17 of 18

Thank you for so kindly posting your gazpacho recipe in the other thread.


I've been making this this summer.


It's good even with the enormous, somewhat cottony berries we now get here in the Midwest unless we go to the farmer's market. 


This is adapted from David Lebovit's "The Perfect Scoop:"


Strawberry Sour Cream Ice Cream


1 Lb. (450 g) Strawberries, sliced

3/4 Cup (150 g) Sugar

a Tablespoon or two of balsamic vinegar, depending on the berries

1 Cup (240 g) Sour Cream

1 Cup (250 ml) heavy cream


Toss the strawberries in a bowl with the sugar and vinegar. Stir til sugar begins to dissolve.

Cover and let stand for an hour at room temperature stirring every now and then.


Pulse the berries and their liquid with the cream and sour cream in a blender or food 

processor until almost smooth but still a little chunky. 


Refrigerate for 1 hour then freeze in ice cream maker according to manufacturer's directions.


This is best eaten soon after it is made. It gets rock hard if left long in the freezer and doesn't soften well. 

A tablespoon or so of vodka in the mix might help that.


Lebovitz uses one tablespoon of vodka or kirsh and 1/2 teaspoon of lemon juice instead of the vinegar.

post #18 of 18
Thread Starter 

Chicago Terry, Buonasera,


Thank you for posting your very tempting dessert ... Sounds delicious ... Shall have to try it out ... I receive David´s website as he is a good friend of a friend. He has a pretty good handle in the kitchen ...


Kirsch Brandy can be quite lovely ...


I shall give it a try next wkend.


Thanks again, for feedback.


Happy 4th,

Kind regards.


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