| Back to Back Issues Page |
![]() |
|
Romancing the Strawberry, Issue #008, February 8, 2005 --, February 08, 2005 |
| Hi,
If you've recently subscribed to this newsletter, I'd like to welcome you aboard. I hope you enjoy the "read" and find the recipes I include here helpful. If you've received this as a forward from a friend, please consider
subscribing to the ezine now. In this issue you will find: 1. This month's recipe selections--Romancing the Strawberry 2. A cartoon by my son, Omri (our resident "starving artist") 3. What's New!
If ever a holiday was made for strawberries, then Valentine's Day is it! Consider this...Did you know that because of their bright red color and heart shapes, strawberries are the symbol for Venus, the goddess of Love? And I bet you didn't know that according to folklore, if your share a double strawberry with someone, it is destined that the two of you will fall in love.
Romantic Valentine Breakfast Ideas
Start your day off on the right romantic foot by treating your sweetie to breakfast in bed. Whip up some
waffles and serve with strawberry sauce,
or slice open a toasted bagel and spread it with strawberry butter. No talent in the cooking department? Then whip up a strawberry smoothie and serve it in a decorative glass.
What's that you say.....you're not a morning person? Brunch is cool......try a refreshing
strawberry fruit salad
as an accompaniment to a wine and cheese picnic at your favorite romantic spot. Round out the event with a tandem bike ride around the nearest lake...or better yet, a romantic rowboat ride on the lake. Wind up the day with a romantic buggy ride. Uncork the champagne as you're rounding the last corner and toast your valentine with some bubbly and fresh strawberries. Let's not forget the chocolate.....try this strawberry fudge recipe for a "berry" nice change to an old standard! Wrap it up in a heart-shaped box and I'm sure you'll be the recipient of a kiss (or two).
Ingredients:
2 cups sugar Instructions Line an 8 x 10 inch shallow baking pan with buttered wax paper.
Combine the sugar, butter, evaporated milk and strawberry syrup in a large saucepan and place over low heat.
Stir continually to prevent sticking and burning on the bottom of the pan.
Boil on a low flame until a little of the mixture forms a soft ball when dropped into cold water (approximately 5 minutes). You can also test for doneness by placing a warmed candy thermometer in the saucepan and gently boiling the mixture until it reaches a temperature of 234° F. Take the pan off the heat and stir until the bubbles subside. Using a wooden spoon, beat until the mixture thickens and becomes granular, about 3 minutes. Pour the fudge into the prepared baking pan and let sit. If necessary, smooth with a spatula. With cookie cutters, cut out the fudge. Dip one side into melted chocolate or decorate with piped chocolate for a unique effect.
1 10-ounce package frozen strawberries, thawed Combine all ingredients in the bowl of a food processor and mix until smooth. This recipe can be stored for several weeks in the freezer.
|
| Back to Back Issues Page |