Chocolate Balsamic Strawberries

Another TGIF...and I feel I've been so neglectful in cooking, or baking something for a new post this week. Too busy eating lunches and dinners at my daughter Lora's.

 For instance, her amazing sourdough pizza that she made yesterday and just posted it...you gotta check out her Sourdough Pizza Margherita...as for me, all I could come up with for today, is a fabulous quick and light strawberry dessert that I made, and photographed at her house...playing 'tag' with the sun coming in and out!

It's been over a year now, that I have received an amazing giveaway gift set of fantastic walnut olive oil, chocolate balsamic vinegar, seasonings, and spice rubs. from ARTISANO'S  via my dear friend Lizzy! I have not opened the chocolate balsamic vinegar...until now, even though I know how amazing it is on strawberries. I did make balsamic soaked strawberries before, but nothing like this particular one!

I've been reading  quite a few recipes from my Hungarian food blogger friends...especially GIZI who happens to make a lot of desserts with mascarpone and whipped cream...'hmm'...I thought to myself; why is it that I have not seen a whipped cream incorporated with mascarpone?...what's so hard about it?...it's done the same way as if you are whipping cream, adding a little sugar and vanilla, to the mascarpone, and the cream...I'll tell you, it is pure HEAVEN! My 6yr. old grandson, took a soup spoon and was totally eating the cream...like 'no tomorrow'...I had to remind him that we need to save it for the dessert!

Here's the most amazing chocolate balsamic vinegar that I have ever had the pleasure of using it for my amazing simple strawberry dessert. Here's ARTISANO'S website, to check out there amazing products, and to order online to be shipped to you! In any case, I will post the recipe, including making your own chocolate balsamic vinegar...just from my own experience from the past!

Chocolate Balsamic Strawberries
created by; Elisabeth

1/3 cup chocolate balsamic vinegar
or regular balsamic vinegar and 1 Tbsp of
dark cocoa powder
2 teaspoons, plus 4 Tbsp. sugar

8 oz container of mascarpone cheese
8 oz. container of whipping (heavy) cream
1 teaspoon vanilla extract

1 large basket of fresh strawberries...about 24 ozs.
hulled, and halved


Combine vinegar, (cocoa powder) if you don't have the chocolate balsamic vinegar, 2 teaspoons sugar, in a heavy small saucepan. Stir over medium heat until sugar dissolves.

Boil, until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to a small bowl; cool completely.

For the cream:
Combine mascarpone cream, vanilla, and 2 Tbsp. sugar in a large bowl. With a hand held electric mixer, beat until soft peaks form. Combine berries, and remaining 2 Tbsp. sugar in large bowl. Drizzle with balsamic syrup and toss to blend. Let stand for about 30 minutes, stirring occasionally. Divide berries and syrup among 4 dessert glasses. Top with mascarpone cream. Yumm! 

Just to let you know how the weather is in Palm Beach at the end of the afternoon...just about every day! Huge rain clouds, and a quick soft rain...or a short storm! Have a wonderful weekend! xo

Mango Mousse

I received so many ideas, suggestions,and recipes, for mangoes...plus researched some new ones online. I thank each and every one of you, and appreciate all of them so much . With all the mangoes still on the tree, there will be plenty of time this month to try out new recipes.

One recipe recipe and single perfect photo that I wanted to try out was my dear friend Ping's, @ping's pickings  in Malaysia... that called for agar powder, a replacement for gelatin, (which is animal based powder)...compared to agar that is pure vegetarian-vegan. I also had a small portion of agar powder, sent to me, as a gift...among a lot of other useful baking gifts, from my other dear friend, Amelia, @Amelia's De-ssert...also, from Malaysia. I'm so fortunate to have such amazing friends from all over the globe.

 Well, since I apparently have used up the agar powder from before, I did discover another powder, which will surprise my American friends. It is the ever so commonly used; PECTIN...which is also a vegetarian-vegan based thickening agent, mostly used for jams, and jellies. Let me tell you, it worked perfect. I did my homework, once again researching the Internet for replacing agar powder, and came up with pectin. It is really very nice, a light white powder; very affordable, and you only need to use a teaspoonful to slightly thicken your pudding, or mousse. Also, I created my own mango mousse, using the simple method, without the use of eggs, and just simple basic ingredients...it worked, and turned out amazing.

 Now, I have 2 amazing simple recipes for you, one is mine, and the second one is Ping's, which she featured in her June 25, 2012 post. Please visit her beautiful blog, and you will find other wonderful recipes from her, which are all her creative ideas (no source mentioned)...so I do believe they are all her secret recipes...sharing with you!

Mango Mousse
created by; Elisabeth

4 cups of  mango pulp
from 4 medium peeled, and diced mangoes
juice of 1 lemon
1 1/2 teaspoon pectin powder
2 Tbsp. cane sugar
1 pint heavy cream

In a blender, add the peeled, and cut up pieces of mangoes, along with the juice of 1 lemon, puree the  mangoes with the 2 Tbsp. sugar, and the  1 1/2 teaspoon pectin. In a medium saucepan, pour the mango pulp mixture and heat on medium-high, stirring, but not frequently; let it come to a slow bubble, take off the heat, to slightly cool. In the meantime whip up the heavy cream, and halfway through, add 1 or 2 Tbsp powdered sugar. Whip to a consistency, by testing with you finger to make sure that it has a "peak"...do NOT whip any further than that point, or it will become whipped butter!

Pour the cooled mango pulp into a large bow, and carefully fold the whipped cream incorporating it. Pour into dessert bowls, and place in fridge to cool, and set...about 2hrs, or overnight if you can wait that long. I will be very light, fluffy, not too "jelled"...but just the right consistency to enjoy as a beautiful and perfect summer dessert. Decorate according the way you like to, with pieces of mango, or whipped cream on top.

 
MANGO COCONUT CREAM AGAR

INGREDIENTS

200 ml milk

200 ml coconut milk

4 tbs sugar

1/2 tsp agar powder

1 medium-sized ripe mango (about 250 g uncut weight)

METHOD

Remove peel and seed of mango. Puree 3/4 of the flesh in a food processor with a little milk until smooth. (I had about 1/2 cup pureed flesh). Cut remaining flesh into slivers or cubes ... your preference. Set that aside.

Place milk, coconut milk, sugar and agar powder into a pot.

Stir over medium heat until sugar and agar have dissolved.

Stir in pureed mango and turn the heat off. Mix well.

Pour into moulds or cups.

Refrigerate until firm, about 1 - 2 hours, depending on how big your moulds are.

Serve with mango slivers or cubes.

Related articles

• Mango Mania

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• King of fruits~ a twist with the taste !

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Chocolate Eclair Cake, and Father's Day!

I realize that I should have uploaded Part 3 of my blueberry creation, and after that was a blackberry creation...just wanted to take a little brake from all the berries, and concentrate on this super yummy dessert that inspired me from Lizzy's blog...That Skinny Chick Can Bake!!! 
I mentioned to her that I cannot get the Whip it whip cream stabilizer, although I did want to make this dessert desperately. She is such a wonderful and caring friend, she sent me a couple packets of the product that I was supposed to receive it by Saturday so I can make this for Father's Day. Unfortunately, I had to make drastic measures to find a different route of make stabilizer for whipped cream, other than the gelatin method.

 Stabilizer Whipped Cream
source: Rose Levy Beranbaum
 
For 1 cup of heavy whipping cream, use 2 Tbsp of powdered sugar, and 1 teaspoon of cornstarch and add 1/2 teaspoon of pure vanilla extract.
Bring to a boil, stirring constantly, and simmer for just a few seconds, until liquid is thickened. Scrape into a small bowl, and cool completely to room temperature. Now, add the vanilla, and stir. When you are ready to whip your cream, beat 3/4 cup of heavy whipping cream, until it starts to thicken, and add in a slow stream, the cornstarch mixture, and whip until stiff peaks form when the beater is raised.

I followed Lizzy's exact recipe...the only difference was, that for the whipped cream I substituted corn starch, powder sugar, diluted with heavy whipped cream (not whipped) and when cooled, added to the custard.
So if I can inspire you with this amazing delight that truly looks like an eclair cake, and also reminds you of Napoleons, but really...just think! perfect summer dessert...a NO-BAKE...without the excessive heat in the kitchen.
I have never made a custard without eggs, or pudding powder...the custard in these layers are from pure heavy cream, butter, pure vanilla, delicately layered with...of all things, graham cracker cookies!

 I just went downstairs to check my mail, since I saw the mail truck pull up, and wouldn't you know?...Yeayy! I got my Dr. Oetker Whip it ...stabilizer for Whipping Cream:D I am so, so, happy that I have such nice and generous friend. Thank you so much Lizzy!... so gracious and kind to help me out, but I already made it from my homemade "scratch" stabilizer, so I will use it next time. I'm telling you this dessert looks like you "slaved away" for hours making this droolworthy dessert, with the decadent chocolate smooth as silk, ooey, gooey topping, and the cream is heavenly.
I could not wait for six hours to cool off, I made space in the freezer and chilled it for nearly an hour. So, if you want to try this dessert, click on the recipe.. and I guarantee you will stay on to browse for more of her amazing dishes, and fabulous desserts!

So on Father's Day, breakfast, my son Joe took us out for a casual, and fun breakfast, right in the nearby area called, Howley's
in West Palm Beach. The eatery is very popular, and has been for decades. It is another 50's style so cool and casual, original building, still with the same counter, and 50's soda fountain stools, and booths.

 So laid back and such a relaxing place for breakfast, lunch, and dinner...and certainly affordable prices.

Really interesting artwork displayed inside. The cool artwork of the skinny lady w/the blue hair is for sale for
$350.00

Sophia opted for the French Toast...really so fluffy...yumm!








 

 I ordered the omelet, with tomatoes, mushroom, onions,and bacon, with home fried potatoes. (3 of us shared the potatoes, so much!)

Fresh Strawberry Tart, and Birthdays to Celebrate!

I decided to feature this photo of my lovely fresh Strawberry Tart, before slicing it, just when it finally set... with my homemade Strawberry "thick" glaze, or coulis, or sauce, but it really is a glaze, ... not your ordinary clear glaze, because instead of a cream filling, or maybe even a curd type of filling, I chose the thick glaze, which is so easy to make. I willing to bet no one has heard of this kind of tart with a light "Nilla" Vanilla Tart Shell, instead of a Shortbread type, or a Graham Cracker type tart. I'm not really a an avid baker, but I do get enthusiastic about easy things to make that does not require a lot of work...and I don't even want to get involved in "yeast dough" unless I have to. I leave all that to my daughter. She is always making yeast all kinds of things with yeast...especially, since I gave her the brand new Bread Machine, even with the instruction from my thrift find, at Goodwill, for $9.99. Now, I'm trying to find one for myself, which is difficult, and think people are getting more interest in "dough" making...and why not? You can't beat fresh homemade bread, rolls, and pizza dough!

Enough said...had a busy week with my daughter's lovely in-law's from Italy staying here for their vacation, and loving every minute of it. They are so sweet, down to earth, and are so adventurous trying out new foods, and desserts, so this is one of the desserts that anyone who loves fresh strawberries would love. Light, not too sweet and the vanilla cookie crust is a treat, just by itself!
I've always loved fresh strawberry pie, when strawberry is in season, and just simple, with a nice crust, glaze, and served with fresh whipped cream, and of course, Strawberry Shortcakes...another yummy fresh strawberry dessert.

The way I started to make this, is not having enough time to make a fresh pie dough, and not wanting to buy frozen...I didn't have graham crackers or crumbs in my cupboard for the crust, but I just bought a huge box of Nilla Vanilla wafers from Costco's that I wanted to make a nice Banana Cream Pie with it, and ended up making this quick dessert instead. I realize the glaze takes up a pint of strawberries, just like the whole strawberry pieces, but at
$1.75 a pint, not too expensive for two.

Fresh Strawberry Tart
 my own recipe

3 - 6 cups of fresh strawberries (for topping)
2 cups fresh strawberries (for filling)
(depending how much you want to use)
3/4 cup water
grated fresh orange

juice of 1 fresh orange, (after grating)
grated fresh lemon
juice of 1 fresh lemon, (after grating)
2 Tablespoon cornstarch, or potato starch (not gelatin)
Fresh whipped cream for garnish, or to serve with

For Filling:
Mash the 2 cups of strawberries, with a potato masher, in a medium bowl. Combined the mashed strawberries, and water, in a small saucepan, bring to a boil, and add the cornstarch, the juices of the lemon, and the orange, and the grated rinds. Cook until it gets to a sauce, and strawberries are cooked down, stirring constantly. This will take only a few minutes. You can add about another 1/4 cup of water if it gets too thick.

Remove from saucepan, and add the hot sauce to a blender container. Carefully blend the sauce, holding the lid down so it doesn't "fly off" and splatter.
Remove from blender. In the meantime, line the tart with the nicest whole strawberries, stems removed, in around a circle, you can overlap them if you like, (I just added single rows.)

Drizzle all the strawberry sauce over the fresh strawberries, to fill the tart, or if you like just a small amount, but in that case you will have to totally fill the crust with lots of strawberries. Let it cool down in the fridge, or if you need it fast, you can place it in the freezer for 30 minutes for the glaze to set.
You can serve this with fresh whipped cream, or decorate it with the whipped cream, piping nice rosettes on it, (which I did not have the time). It is absolutely "out of this world" light, and delicious, so perfect after a heavy meal, or just for a light dessert!

For the Crust:
2 cups of vanilla wafers ground
1/4 cup butter (1 stick) melted
2 Tbsp sugar
1 Tbsp grated orange rind

Preheat oven to 350 degrees F. Grind the wafers in a food processor to make 2 cups. Add sugar, and grated orange, stir in the melted butter, just to moisten evenly, and press into a large non-stick tart pan, with a removable bottom.
Use a large soup spoon to press down, and not with your fingers, or hand, (so butter does not get too pressed into the crust) Also, do the same on the sides of the tart pan. Bake crust for no longer than 15 minutes, and follow the topping, and filling process.

Now, you know why you need a light dessert?...A gorgeous beef ragu (an Italian Beef Stew) cooked by Teresa, for a fabulous get-together dinner with next door BFF...of Lora's. This was our contribution, plus my dessert.

Marisa's beautiful fresh home garden kale and beans soup...our first course.

Eric... (Dr. Schnirman's) baked fish on the grill, was my choice to eat, with mixed salad. The Fish was to "die for" delicate, spicy, with freshly ground pepper, paprika, and lime juice. baked in buttery, and extra virgin olive oil, and aluminum foil lined, right on the grill. (don't remember what kind, a red fish, of some kind...lol) Amazing!

OMG...(by the way, OMG, and LOL, has just been added to the Webster's Dictionary, as official words...how about that?!)
Grilled lamb steaks...or is it chops?...at any rate, so goooood!

As you can see, the lamb is so nice and rare (sorry vegetarians, next post will be all vegan treats)...grandson Luca just working on his soup, and ate pasta...

I was not even going to try to take photo of the slice of tart, but just to show you how gorgeous the fresh sauce/glaze combo on top of the crunchy vanilla wafer/cookie crust, with the fresh whole strawberries, and the hint of the lemon/orange flavor from the grated rinds, and juice. (photo is dark, whipped cream looks sloppy)...not prepared to pose or "stage this shot"...also, not inspiring to get into Top 9 for Foodbuzz, or Foodgawker, or Stumbleupon which I will be figuring out. Just having a nice time with family, loving, and caring friends, and appreciate togetherness.
That's what life is about, caring about, each other,
 sharing, and loving FOOD!


...and enjoying a fabulous Cappucino!