Friday, May 9, 2008

I'm Seeing Red


Strawberry Shortcake

Makes about 10


Strawberry sauce:

3 cups fresh strawberries

2 tbsp pomegranate juice

2 tbsp honey ( or more depending on sweetness of strawberries)

1/2 tsp balsamic vinegar 

pinch of salt


Biscuit:

1 cup all purpose flour

1/2 cup whole wheat pastry flour

1/3 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1 tsp ground cinnamon

1/2 cup cream

1/3 cup fat free ricotta cheese

1 tsp real vanilla extract

1 tbsp cream for brushing tops

extra sugar for sprinkling


Strawberry cream:

2 cups fat free cool whip

6 to 8 fresh strawberries



To prepare sauce:

Wash, hull and slice strawberries. Place in bowl together with pomegranate juice, honey, balsamic vinegar and salt. Mix and set aside. (This can be done up to a day ahead.)


To Prepare Biscuit: 

1. Set oven to 425 degrees F. 

2. In a large mixing bowl, combine all purpose flour, pastry flour, sugar, baking powder, baking soda, and cinnamon. 

3. In a separate bowl, combine cream, ricotta cheese and vanilla extract. 

4. Pour ricotta mixture into flour mixture and, using a spatula, combine until all of the liquid has been absorbed. Then, lightly knead until fully incorporated to form a ball. 

5. On a lightly floured surface gently roll out dough to form a 1" thick circle. 

7. Using a 2 1/2 " cookie cutter, cut  into 10 rounds. 

8. Place biscuit rounds on a well greased cookie sheet. Brush tops with cream and sprinkle with sugar. Bake for 10 minutes. 

9. Immediately remove from cookie sheet and cool on a wire rack.


To prepare cream topping: 

1. Wash and hull strawberries and puree in food processor or blender. Empty to bowl and fold in cool whip.


To assemble shortcake:

1. Using a fork, pierce around center of biscuit and separate into two halves. 

2. Drizzle some strawberry syrup unto halves and place bottom half on a serving plate. 

3. Spoon a tablespoon of strawberry sauce onto bottom biscuit half, followed by a dollop of strawberry cream and top with the top side of biscuit.  Serve with fresh strawberries on the side. 




Refreshing Watermelon Soup

Serves 4 to 5


5 - 6 cups cubed and seeded watermelon, chilled

4  mint leaves, plus more for garnish 

1/2 tsp ground ginger

1 tbsp honey

dash aromatic bitters (optional)

watermelon balls (optional) 


1. Combine all ingredients, except watermelon balls, in blender and puree until smooth.

2. Serve with watermelon balls and garnish with mint leaves. 


5 comments:

Peko Peko said...

Wow, these are both wonderful!

The strawberry shortcake looks much more healthy than the usual.

Is the watermelon soup more of a dessert, or a soup?

I can get all the ingredients to make these dishes here in Kyoto, Japan, so I am going to try them. Thanks!

(By the way, I am from Minnie too!)

KyotoFoodie恮Peko

Natasha said...

The watermelon soup can be a dessert or even an appetizer because it is so refreshing. Let me know what you think when you try them.
It's great that you're from Minneapolis! I love it here. Today we canoed on Lake Calhoun; so much fun!
Hope the recipes turn out well.
Sincerely,
Natasha

R.J. Gilmour said...

Natasha, just discovered your wonderful and sweet blog after searching for a recipe for Watermelon Soup. Your blog and cooking makes everything look so sweet and delicious. Thank you...

Natasha said...

RJ, I am happy you found my blog and this recipe!! Thank you for visiting. Hope to see you here again soon!

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