Tag Archives: strawberries

Sunday Waffles (Søndagsvafler)

We’ve had a Waffle Weekend here this weekend!  Mr17 wasn’t here for waffles last weekend, so it was only fair to make the Norwegian Waffles for him to try yesterday.  Then today, I just couldn’t resist trying the other waffle recipe in The Best of Traditional Norwegian Cuisine: Sunday Waffles (Søndagsvafler).  The description at the start of the recipe got me sucked in: 

 “If you want a special treat with Sunday coffee, try these waffles.  Right from the waffle iron, spread with good jam they are <<heavenly>>.”

I decided to get brave and try them the way my mom liked to serve them–with a dollop of sour cream and a strawberry slice. 

Oh yeah.  Totally yummy!  Most likely you have what you need already in your kitchen.  Makes about 20 waffles.

  • 3 cups flour
  • 4 TBSP sugar
  • 2 tsp baking powder
  • 3 cups milk
  • 4 eggs, separated
  • 1/2 cup butter, melted and cooled

Mix flour, sugar and baking powder in a bowl.

Make a hollow in the dry ingredients and pour in 2/3 of the milk.  Whisk the batter smooth, then pour in the rest of the milk and whisk to combine.  (Note–somehow my phone ate the pictures of the hollow and the smooth batter.  I borrowed a hollow picture from Norwegian Waffles.)

Add egg yolks to the batter with the melted, cooled butter.

Beat egg whites stiff and fold them into the batter.  Your bowl and beaters must be completely free of any oil for the whites to whip up. 

Folding is just very gentle stirring. 

I use a spoonula to lift batter from the bottom over the whites until mostly smooth.

Heat the waffle iron.  Grease the waffle iron with melted butter for the first waffle only.  Ladle in the batter to fill the center–these waffles will rise and fill your waffler.  It may take a waffle or two to figure out just how much batter you need per waffle.  Feel free to eat the ones that aren’t perfect.  🙂

Fry each waffle until golden.

These are best still hot, fresh from the iron, but are also yummy at room temperature.  Place a dollop of sour cream and a strawberry slice on each waffle section, and pour yourself a nice cuppa.

Mom liked to break the hearts apart from each waffle and serve them that way as finger food at her holiday parties.

We decided we really like the texture of these waffles; sort of like a warm, crispy on the outside, yummy cloud.

Michael had his with butter only, Mr17 had his with ligonberry preserves and whipped cream, I had a couple with ligonberry and a couple with sour cream and strawberries–yummy!  What’s your favorite waffle topper?

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Sweet-Tooth Saturday: Strawberry Shortcakes

Can there possibly be a dessert that says fresh strawberry-love more than an individual strawberry shortcake?!  Strawberry Shortcake is irresistable to me.  I adore the combination of fresh berries, still warm-buttered and sweet-shortcake and whipped cream.  It’s light and fresh and seems like it’s almost good for you.  Hmmmm….well, the strawberries are. 

 Strawberries are so luscious right now.  If you don’t already have them, go get some and make strawberry shortcake today.  Do it for yourself and those nostalgic summers of years gone by.  Remember?  The play outside all day-dad grilling hotdogs and burgers-potato salad-koolaid dinner…and then mom brings out the shortcakes days?  Yup.  According to my bible of cookbooks, Better Homes and Gardens, here’s what you’ll need to create 6 beautiful and yummy individual shortcakes:

  • 3-4 cups sliced, sugared strawberries
  • lemon zest
  • 2 cups all-purpose flour
  • 2 TBSP sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 1 beaten egg
  • 1/2 cup milk
  • whipped cream

Preheat oven to 450F.

Clean and slice strawberries.  Place them in a bowl, add zest of one lemon and sprinkle with sugar.  I never measure the sugar, but I’m thinking I use about 1/4 cup.  Stir to combine and set aside to “macerate” until shortcakes come out of the oven.  I really like the freshness lemon zest adds to the strawberries, but if you don’t have a lemon, they’re still yummy without it.

Sift together: flour, sugar, salt, and baking powder.

Cut butter into the dry ingredients until the mixture resembles coarse crumbs.  (Use a fork or a pastry cutter for this.)

Mix beaten egg and milk.  Add all at once to dry mixture and stir just enough to moisten. 

Knead gently on a floured surface for 30 seconds.

Pat or roll to 1/2 inch thickness.  Cut 6 biscuits with a floured 2 1/2 inch cutter.  I like this one because it makes the shorcakes look like flowers.  (So adorable!)  It’s part of a set of nesting cutters of various shapes and patterns.  Re-roll the scraps as needed.  The last biscuit usually doesn’t turn out as nicely, but will still be tasty!

Bake on an ungreased baking sheet about 10 minutes, or until puffed and golden.  (You can spot the last two biscuits cut in the back row–not as pretty, but when covered with strawberries and whipped cream, no one else will know!)

Split and butter shortcakes while warm.  Fill and top with strawberries and whipped cream.  Serve and enjoy immediately!

Pretty, right?  Especially served on this cute little glass plate that looks like a lettuce leaf, handed down by my mom-in-law.  I like to use special dishes like this, even when it’s just us.  Why save them for company only?  Treat yourself to strawberry shortcake before strawberry season is over!  And then….pick any fresh fruit and make shortcakes!  Yummy!  I can hardly wait for Palisade Peaches!

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Sweet-Tooth Saturday: Chocolate Dipped Strawberries

The Reeder Mesa Vineyards Wine Club pick-up party is tomorrow and I’m helping out–making dipped strawberries for a whole bunch of people.  Anywhere from 80-100 people usually show up–for great food, great wine, barrel-tastings, and lots of fun while picking up the quarter’s wine selections.  This time it’s the unreleased 2010 Reisling and one of the “petites”–Petite Syrah or Petite Verdot.

Have you seen how luscious the strawberries in the grocery store are right now?  All plump and red and shiny….mmmmmmm!  And then dipped in chocolate?!  Yup, just the thing.

You only need a few things to create this uber-yummy spring treat:

  • chocolate–sweetness level of your choice
  • strawberries–as big as you can find
  • white chocolate to make pretty drizzled accents

That’s it!  First, wash and carefully examine each strawberry.  Set any with bruises aside and make somethin’ yummy from them (shortcake?!) later.  Watch for petals hiding under the little leaves and wash them away.

Dry berries on towels, and then let them air-dry for a bit to be sure they are completely dry before dipping.

Break chocolate into small-ish bits, place in a microwave-safe bowl and microwave in 30-second intervals stirring in between, until smooth.

Hold strawberry by its stem or leaves, dip into the chocolate, shake off excess and place on waxed paper to dry.

When berries are dry, melt white chocolate in the same way.  Use a fork to drizzle pretty accent lines over the berries. 

Let them dry completely and arrange them on a platter(s).  (I have four platters like this one for tomorrow!!!)

Oh look!  One fell off the platter!  Guess I’ll have to eat it….mmmmmm!  Yummy!

These will be perfect with Reeder Mesa’s dessert wine, Purple Haze.  If you live in Western Colorado, stop on up to Reeder Mesa Winery tomorrow (May 1, 2011) between noon and 4pm.  Join the Wine Club and enjoy a yummy light lunch, great wine and one (or more!) of these yummy strawberries!

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Dreaming of Warmer Days Salad

Today was my monthly “lunch with the retired ladies” and I was bringing the salad.  (By the way….we three retired ladies are former teachers.  We all taught together at one time in the same middle school before moving on to other schools and eventually retirement.)  Dreaming of warmer days ahead, I selected a salad my friend Louise made for DH and I when we were visiting.  It has all the flavors I associate with springtime in a fresh combination.  This salad is a great side dish, and could be a lunch all on its own.  Besides that, it’s really pretty!  : )

Here are the ingredients for the Dreaming of Warmer Days Spinach and Berries Salad: 

For the Red Wine Vinaigrette:

1/2 cup olive oil

1/4 cup red wine vinegar

1/4 cup sugar

2 garlic cloves, crushed

1/4 tsp salt

1/4 tsp pepper

1/4 dry mustard

1/4 tsp onion powder

For the Salad:

1 cup slivered almonds

1 pound baby spinach leaves

1 pound other greens    (I used a head of leaf lettuce)

1 bunch green onions, chopped

1/2 pint fresh strawberries, sliced

1/2 pint fresh raspberries

1/2 pint fresh blueberries

1/4 cup chopped fresh dill weed

Preheat your oven to 350 degrees, and place almonds on a baking sheet.

Toast in the oven for 5-7 minutes, stirring half way through, until golden brown.  Remove from oven and allow to cool completely.

While you wait for the almonds to toast, make the vinaigrette.  Whisk together the olive oil, red wine vinegar, sugar, crushed garlic, salt, pepper, dry mustard, and onion powder in a bowl that you can whisk in without splashing.  I used a 4-cup measuring cup.  Keep whisking until the ingredients emulsify–come together as a dressing.  Set aside.

In a large salad bowl, combine the lettuce, spinach, blueberries, raspberries, strawberries, green onions, dill and almonds.  Toss, attempting to keep the berries, almonds and onions mixed into the greens–they will try to sink to the bottom.

Wait to dress the salad until you’re ready to serve it–just enough to coat the greens, or pass the dressing and allow people to add their own dressing.  Enjoy!

I originally thought the dill was pretty, but was a bit unsure if I’d like it with the berries.  Dill and berries, with the vinaigrette is a super-yummy flavor combination!  Who knew?!  Trust me, try it with the dill, even if your inner-yummy meter is going, “Uh, I don’t know about that….”  Really.  The dill MAKES this salad. 

Berries are already on sale in the groceries.  Pick some up next time you’re there and treat yourself to an early (and yummy!) spring by making this salad.

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