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1940s Archive

Strawberries à l'amour

continued (page 3 of 4)

Strawberries Pompadour

Arrange individual servings of orange ice and place cleaned whole strawberries on top of each. Decorate with whipped cream.

Strawberries Wilhelmine

Arrange individual servings of orange ice and place cleaned whole strawberries on top of each. Mix 3/4 cup cream, whipped, with 1/2 cup crushed raspberries and decorate the top of each serving with this whipped cream-raspberry mixture.

Strawberries des Gourmets

Arrange individual servings of pineapple ice and place cleaned whole strawberries on top. Sprinkle with Prunelle liqueur and pour over sauce à la Ritz (GOURMET, December 1948).

Strawberries Parisienne

Mix strawberries with whipped cream and add enough sweetened purée of wild strawberries to give a delicate pink color and a fresh wild strawberry flavor.

Strawberries à la Créole

Slice off the top of a large ripe pineapple and take out the fruit, leaving the shell intact. Chill in the refrigerator. Discard the hard parts of the core. Cut the fruit in small dice and mix with an equal quantity of cleaned strawberries. Sprinkle with sugar and a little kirsch and chill. When ready to serve, fill the pineapple shell with the fruit, replace the top, and arrange on a serving dish surrounded by crushed ice.

Strawberries Fedora

Slice off the top of a large ripe pineapple and take out the fruit, leaving the outside shell intact. Chill the shell in the refrigerator. Discard the hard parts of the core. Dice the fruit, mix it with an equal amount of whole cleaned strawberries, add a little sugar and about 2 ounces kirsch. Let it stand for a few hours. When ready to serve, put a layer of orange ice in the bottom of the pineapple shell, add a layer of fruit, another layer of orange ice, and so on until the pineapple is filled. Replace the top. Sometimes the whole dish is veiled in spun sugar.

Strawberries Romanoff

Sprinkle cleaned whole strawberries with sugar, orange juice, and Cointreau. Decorate with crème Chantilly (vanilla-flavored, sweetened whipped cream).

Strawberry Bavarian Cream (Bavaroise aux Fraises)

Clean 1 quart strawberries, drain well, mash them, and rub through a fine sieve or food mill. Add 3/4 cup powdered sugar and the juice of 1 lemon. Stir until the sugar is dissolved. Add 1 or 2 drops red vegetable coloring. Soften 1 1/2 tablespoons gelatin in 1/2 cup cold water, place over hot water, and steam until the gelatin is dissolved. Add to the strawberry mixture. Chill until it starts to become thick and syrupy and then fold in 1 cup heavy cream which has been whipped until stiff. Pour into a mold that has been rinsed in cold water and chill until set. When ready to serve, loosen the edges, invert the cream on a serving dish, and garnish with whole strawberries.

There are also many very delicious dishes in which the berries are cooked, and these are, of course, particularly suitable for people who cannot eat raw fruit. Certainly one of the most delectable in this group is the strawberry soufflé.

Strawberry Soufflé

Melt 3 tablespoons butter in a saucepan, add 2 tablespoons flour, and cook until it starts to turn golden. Add 1/2 cup hot milk and continue to cook, mixing with a whisk or slotted spoon for 3 to 5 minutes, stirring constantly. Add 5 egg yolks beaten lightly with 2 tablespoons sugar. Add 1 cup chopped strawberries that have been mixed with 2 tablespoons sugar and sprinkled with a little liqueur or brandy. Beat 6 egg whites until stiff, adding 1/2 tablespoon sugar, and fold them into the first mixture. Place the batter in a buttered and sugared baking dish and lay a few whole or half berries on the top for decoration. Bake in a moderate oven (375° F.) for 30 to 35 minutes. Sprinkle the top with powdered sugar and cook for 2 minutes longer to glaze the top. Or sprinkle the powdered sugar over the top before serving. Serve with vanilla sauce, sauce à la Ritz, or sauce parisienne (GOURMET, December 1948).

Strawberries Jubilee

Boil 1 1/2 cups water with 1/2 cup sugar for 5 minutes, flavoring with a slice of lemon or a piece of vanilla bean. Mix 2 tablespoons arrowroot or 1 tablespoon cornstarch with a little cold water, add to the syrup, and cook until slightly thickened. Add 1 quart cleaned whole strawberries, bring to the boil, and turn the strawberries and syrup into a serving bowl. When ready to serve, pour over them a glass of kirsch and ignite. This is usually served flaming as an accompaniment to an ice cream bombe or a fruit ice.

Strawberries en Compote

Follow the recipe for strawberries Jubilee, omitting the arrowroot or corn-starch and the kirsch and thickening the liquid with 2 tablespoons currant jelly.

In France, the strawberry tart fills the same place of importance that strawberry shortcake does in this country. The French would feel they had been cheated if a season went by and the strawberries had come and gone without their eating at least one good strawberry tart. We used a tart pastry made with a little sugar and egg in the mixture or else a puff paste tart.

Strawberry Tart

Cream 1/2 cup butter with 1 tablespoon sugar, 1/2 teaspoon salt, and 1 egg. Mix in 2 cups sifted flour, using the hands, a pastry blender, or a fork. Add gradually 4 or 5 tablespoons cold water, using just enough to make a firm dough. Do not work the dough—simply mix the ingredients well. Roll it about 1/4 inch thick, cut in rounds, and mold on the outside of individual tart shells. Prick all over with a fork and bake in a hot oven (450° F.) for 15 minutes.

Cover the bottom of the baked tart shell with whipped cream or crème pâtissière and arrange whole strawberries on top. Glaze the surface with a little melted currant jelly.

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