My Mom’s entries for Strawberry Seduction: Strawberry Cheesecake and Pancakes w/Strawberry Compote

My mother has been a loyal reader of my blog since the beginning. Aside from enjoying seeing what I write about here and making sure that I’m eating well 😛 , I think one of her favorite parts of this blog are the many comments you leave for me, my loyal readers. She was interested in Strawberry Seduction when I first posted it, and so she has happily joined the fray with some entries of her own (along with a good number of you–the round-up of all of the entries should be my next post!)!

Without a blog of her own, I am hosting her entries here, so please say hello, readers! :-) So enough of my interruptions, here is her post:

Strawberry Supreme Chocolate Chip Cheesecake

  • Crust:
    • 1.75-2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 6 Tbsp butter

click to read more…

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A very loose interpretation of a Strawberry Swiss Roll

This is the last of my marathon of strawberry desserts (more are coming, just not at marathon pace 😮 ). Today: a Strawberry and Creme Mousseline filled Swiss Roll:

Slice of a not-so-rolled Strawberry Swiss Roll

Now if you know anything about Swiss Rolls, you know that the above photo bears very little resemblance to any other Swiss Roll out there. I had grand visions for this, really: a rich, buttery pastry cream (the Creme Mousseline), sliced strawberries, all drizzled with some strawberry coulis, wrapped artfully in a light as air sponge cake. I mean honestly, that sounds pretty damn good, doesn’t it? Every step of making this dessert went wonderfully and each component tasted amazing, but at the very last step–the most important step–eh, not so successful.

The last step, you see, is where you roll this up into a beautifully presented cake, the roll in Swiss Roll. Basically, you have a large, rectangular sheet of cake with the filling spread out on it, and… click to read more…

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Strawberry Rhubarb Pie

This has quite simply become my favorite pie. Strawberries unto themselves are amazing little fruits, but there are a number of pairings that, through some sort of magic, take the flavor to new heights, whether it be balsamic vinegar, chocolate and hazelnuts, or a rich cream, and the bizarre looking rhubarb is no different. So today, a classic that’s new to me: strawberry rhubarb pie.

Strawberry Rhubarb Pie

This crunchy, red stalk might have a similar color, but the flavor is not at all like strawberry–tart, not quite citric, bitter, but somehow, refreshing and pleasant. Combined with the incredible sweetness of strawberries, you have a perfect balance of sweet and tart, the end result being nothing short of bliss. I spiced the mixture just a pinch more to add a little more complexity (another great strawberry counterpoint: ginger!), and… click to read more…

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Balsamic Strawberry Ice Cream

This dessert is a new favorite and a combination of two of my latest obsessions: strawberries and ice cream.

Balsamic Strawberry Ice Cream

This ice cream was a delightful indulgence. The texture was thick, soft, and creamy, the ice cream a light pink, studded with bright red wedges of strawberry, flecked with dots of vanilla, and the taste: oh the taste! Just like it appears, the ice cream was rich and creamy with a full, fresh strawberry flavor throughout and the sweet, soft element you get from fresh vanilla. All things combined, this dessert was really amazing and my wife’s new favorite when it comes to ice cream (even supplanting floral mango, the one which she previously declared the best ice cream ever)! The flavor was further complicated by the presence of a small amount of balsamic syrup, which is one of those strange sounding… click to read more…

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Strawberry White Chocolate Mousse

Mousse is a delightful dessert: rich, creamy, light, and fluffy–some times chocolatey, some times fruity, but always delicious. As a part of my strawberry lust, I decided to have some of the best of both worlds with a strawberry white chocolate mousse.

Strawberry White Chocolate Mousse

As I have mentioned in previous posts, strawberries are at their peak in my neck of the woods–they taste great and are stunningly cheap, so being a frugal man, I bought several pounds of strawberries without any forethought. The solution? Make lots of dessert!

I’d been meaning to make a chocolate mousse for some time, but that idea always got swept aside when something better came along. However, this just seemed like a perfect combination, so finally, mousse got to have its day! I adapted this recipe from a chocolate mousse recipe in The Williams-Sonoma Collection: Dessert and the result was fantastic–a very light dessert that has you… click to read more…

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Strawberry Shortcakes

Strawberries are a really versatile fruit–I mean how many amazing desserts come to mind when you think of strawberries? And out of all of those, I bet the first one that entered your mind was an American classic: strawberry shortcakes.

Strawberry Shortcake

And so it only seems appropriate that this be my first strawberry post (oh there are many more coming! Crepes, while delicious, don’t count as the first! ). I was excited about strawberry season and all of the desserts I could see myself making, but my wife wasn’t too thrilled about it. This was the recipe that got her on board the strawberry train. Macerated, sweet, juicy strawberries are a delightful treat unto themselves, but with a flaky, crisp shortbread scone sandwiching it and sopping up those juices, you have an unstoppable combination. Throw a little home-made whipped cream, er, crème chantilly, in there, and these are just a sensation and my absolute… click to read more…

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