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Balsamic Strawberries
Balsamic Strawberries
Hull the strawberries and cut them into quarters lengthwise.
Place in a bowl and toss with the vinegar and sugar.
Cover and allow to rest on the counter for about an hour so that the berries will “juice” then chill in the fridge for another hour.
Toss again before serving.
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Strawberry Shortcake
Strawberry Shortcake
For the strawberries:
For the cake:
For the whipped cream:
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes. Place a metal bowl and beaters in the freezer during shortcake cooking time. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
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Crispy Kohlrabi and/or Zucchini Medallions
Crispy Kohlrabi and/or Zucchini Medallions
Peel Kohlrabi and cut them into slices no thinner than 1/4″ thick. Boil them for about 10 minutes, they don’t have to be done. If you use zucchinis, you don’t have to boil them after cutting into slices. Pour milk into a bowl, in a separate bowl, add flour, salt, and pepper. Dip each medallion in the milk, than dip into the flour mixture, make sure each side is coated. Once all medallions are coated, drizzle enough oil into a frying pan. Add Kohlrabi and fry for 3-5minutes or until bottoms of medallions are golden brown. Remove from pan to a plate with paper towels. Serve with sour cream!
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