The Other Woman Cooks

It wouldn’t be June without juicy, fresh strawberries. JP and I hopped in the car. Destination: our favorite pick your own berry farm. As usual, I did most of the picking while JP did his share of hilarious complaining about the hard work plucking gems from their stems. Then there is the strawberry supervisor side of him. “Not that one. It’s not red enough!” An hour later we were headed home with six pounds of berries. Some to eat fresh, some to freeze for later and some to macerate for tonight's dessert. Macerating fruit is the equivalent to marinating meats and veggies. A simple recipe is all you need for fabulous! Fresh, ripe berries lightly soaked in a bit of honey and your favorite liqueur (I used strawberry grappa this time) add a layer of flavor that does more than enhance good berries, it adds life to berries that aren't ripe enough or are a bit past their prime. Even a sprinkle of sugar and a drizzle of lemon juice will transform a ho-hum quart of strawberries ...

Chocolate ganache sounds awfully intimidating. It's really just heated heavy cream poured over solid chocolate and with a pat of sweet butter melted in for richness. You can use your favorite chocolate: milk, dark or white but keep in mind, better quality chocolate equals better quality ganache. I’m fond of Guittard .  There are many good brands available. Buy the best you can afford – it’s worth it! Once you’ve tried these ganache filled beauties you’ll be hooked. Typical chocolate dipped strawberries just won't cut it anymore! CHOCOLATE HAZELNUT FILLED STRAWBERRIES 2/3 cup heavy cream 8 ounces bittersweet or dark chocolate 1 tablespoon sweet unsalted butter 2 teaspoons Frangelica or other hazelnut flavored liqueur 24 large strawberries 3 tablespoons ground hazelnuts Chop the chocolate and place it in a stainless steel or pyrex bowl. Heat the cream until just simmering. Pour it over the chocolate in the bowl. Let sit for a minute. Using a rubber/silicon spatula, ...

Let me count the ways I love my berries. Strawberry shortcake, strawberry pie, strawberry sundaes, strawberries and whipped cream. Then there's strawberries with cereal and milk for breakfast or topping custards, puddings, and tapioca. Who can resist Belgian waffles or a yummy fruit salad? Strawberries with bananas, pineapple and sliced kiwi. Strawberries also make a handsome garnish for salads and fruit punches. Garnish tip: Leave the caps and stems on. Slice sideways not quite to the caps and gently fan the berry slices for a pretty display. Try a simple fondue dessert by arranging the berries on a dessert plate with a variety of dips like sour cream, melted chocolate, whipped cream, coconut, and chopped nuts. The more elegant French version is to serve the berries with a small bowl of Marsala wine and a mound of granulated brown sugar. The berry is dipped into the wine and then into the sugar and popped into the mouth. Washed down with a sip of the wine. Yum. ...