Goat Cheese Bruschetta
12 slices French bread, cut ½ inch thick
¹/³ c. butter, softened
¹/³ c. packed brown sugar
2 t. ground cinnamon
12 oz. goat cheese
1 ½ lbs. (about 4 to 5 cups) sliced stemmed
Terra Firma strawberries
½ t. vanilla extract
1 c. sliced almonds, toasted
1. Heat oven to 375ºF. Spread 1 side of each bread slice with butter; arrange, butter side up, on large baking sheet. In small bowl, combine sugar and cinnamon; sprinkle 1 teaspoon over each slice of
bread. Reserve remaining sugar mixture. Toast
bread in oven for 5 minutes. Remove from oven.
2. Top each with a spread of goat cheese; return
to oven. Bake an additional 4 to 6 minutes or
until cheese is warmed and slightly melted.
Meanwhile, in large bowl, combine strawberries,
vanilla and remaining sugar mixture; toss lightly.
3. Spoon ¹/³ cup strawberry mixture over each bruschetta; sprinkle with almonds.
Serve immediately. Makes 6 servings
Tip: To toast almonds, spread in even layer on baking sheet.
Bake in 350°F oven for 5 to 10 minutes or until light golden brown, stirring once or twice for even browning.
Strawberry Crepes Crepe:
1 ½ c. all-purpose flour
½ t. salt
2 c. milk
Olive oil for pan
1. Place flour in a large mixing bowl. Crack the eggs over the flour and whisk them in. Add salt and whisk in milk, a little at a time, until all milk is incorporated. Allow the batter to stand
for 20 minutes.
2. Heat a 6-inch nonstick pan until hot and brush with olive oil. Reduce heat to medium and pour 1 ½ to 2 tablespoons batter into the pan. Cook 30 to 40 seconds, until golden pale, and then flip. Cook on other side 20 seconds and
remove to a plate. Continue the process until all the batter has been used, yielding between 17 and 19 small crepes. For larger crepes add an
additional tablespoon batter.
3. For the filling slice the strawberries and reserve any remaining juice. Beat cream cheese, sugar, and vanilla until light and fluffy. Fold in part of the strawberries. Chill. Roll each crepe with 1 or 2 tablespoons cream cheese mixture. Place side by side on warm platter. Mix the reserved strawberries and any juices with the cornstarch. Cook. Stir over medium heat until clear and slightly thickened. Pour over crepes.
Spinach Salad with Strawberries
5 c. fresh torn spinach, about 1 lb.
2 c. sliced Terra Firma strawberries
2 oz. Gouda or goat cheese, crumbled
¹/³ c. toasted pecans
Toss together spinach, strawberries, cheese, and toasted pecans. Whisk together dressing; pour over spinach
mixture and toss just before serving.
Grilled Strawberries with Black Pepper Ice Cream
¼ c. sugar
3 T. butter
2 T. cocoa
¼ t. vanilla extract
¹/³ c. all-purpose flour
12 fresh rosemary skewers
24 fresh Terra Firma strawberries, stemmed and halved
½ c. ruby port
¼ c. sugar
Black Pepper Ice Cream
1 ½ pints premium vanilla ice cream
1 ½ T. medium ground black pepper
To make Black Pepper Ice Cream, place ice cream in refrigerator for about 30 minutes or until slightly softened.
Gently stir in pepper. Place in freezer until firm. To make Port Syrup, in saucepan, simmer port and sugar until
reduced to ¹/³ cup. Chill. To make Cocoa Wafers, cream sugar and butter. Mix in cocoa, vanilla and salt; when smooth, mix in flour just until incorporated. If needed, add up to 2 teaspoons of water to make firm but pliable dough. Form into a flat disc between 2 pieces of plastic wrap; chill. Roll between 2 pieces of plastic wrap to ³/8-inch thickness. With sharp knife or cookie cutter, cut into leaf shapes about 3 inches long. Place on
parchment-lined sheet pan. Bake in 325°F oven 10 to 12 minutes or just until set; wafers will firm as they cool.
Strip leaves from rosemary skewers, leaving 2 to 3 inches of leaves at the top. Thread 4 strawberries halves
onto each skewer. Grill skewers, cut sides down, about 4 minutes or until grill marks form. For each serving,
place one ½-cup scoop Black Pepper Ice Cream in chilled glass; spear 2 skewers into ice cream. Spoon
1 tablespoon Port Syrup onto ice cream. Garnish with 2 Cocoa Wafers. Makes 6 servings.
|Grilled Mahi-Mahi Tacos with Strawberry Salsa
1 lb. mahi-mahi, cut into 2-oz. pieces
Salt and black pepper
Ground cumin, ground coriander and ancho chile powder
8 (6-inch) corn tortillas, heated
8 (6-inch) flour tortillas, heated
2 c. shredded Napa cabbage
Avocado Sour Cream:
¼ c. diced avocado
¼ c. sour cream
1 T. freshly squeezed lemon juice
1 ½ t. freshly squeezed lime juice
Chipotle Sour Cream:
½ c. sour cream
½ chipotle in adobo
Salt and white pepper
1 c. diced fresh California strawberries
½ c. diced mango
¼ c. diced papaya
¼ c. diced pineapple
2 T. diced red onion
2 T. freshly squeezed lime juice
1 T. chopped cilantro
1 ½ t. rice vinegar
Salt and black pepper
To make Strawberry Salsa, gently mix together all ingredients; season with salt, pepper and cayenne pepper. To
make Avocado Sour Cream, blend all ingredients in food processor or with stick blender. To make Chipotle Sour
Cream, blend sour cream and chipotle in food processor or with stick blender; season with salt, pepper and
granulated garlic. Season mahi-mahi with salt, pepper, cumin, coriander and ancho Chile powder. On gas or
charcoal grill, cook fish until it offers no resistance to the point of a small, sharp knife. Place 1 corn tortilla on
top of each flour tortilla. Top each corn tortilla with ¼ cup cabbage, 1 piece mahi-mahi and ¼ cup Strawberry
Salsa. Serve Avocado Sour Cream and Chipotle Sour Cream on the side. Makes 4 servings.