HOME & LIVING
B2 — THE OBSERVER & BAKER CITY HERALD
BERRIES
Continued from Page B1
Cool to room temperature
before using. Store in a clean
jar in the refrigerator.
Add the rum, simple syrup, lime
juice, strawberries and 5 or 6 ice
cubes to a blender and blend until
smooth. Serve in a margarita glass
or wine goblet.
Per serving: 171 calories; 1 g fat;
no saturated fat; no cholesterol; 1
g protein; 18 g carbohydrate; 14 g
sugar; 2 g fi ber; 2 mg sodium; 20
mg calcium
— Recipe from liquor.com
STRAWBERRY
VINAIGRETTE
Yield: 8 servings
1 cup strawberries, stemmed
and chopped
2 tablespoons honey
5 tablespoons apple cider vinegar
1/3 cup extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon black pepper
Combine the chopped
strawberries, honey, apple cider
vinegar, olive oil, salt and pepper
in a food processor or blender and
puree until very smooth, about
2 minutes. Serve immediately or
store in the refrigerator for up to
2 days.
Per serving: 104 calories; 9 g fat;
1 g saturated fat; 0 mg cholesterol;
— Recipe from Southern Living
STRAWBERRY
AGUA FRESCA
Yield: 10 servings
4 cups strawberries, sliced
1 cup granulated sugar
8 cups cold water, divided
1 lime, cut into 10 rounds
for garnish, optional
10 mint sprigs for
garnish, optional
1. In a medium bowl, mix
together sliced strawberries, sugar
and 1 cup of the water. Cover with
plastic wrap and refrigerate for 4
hours.
2. Pour strawberry mixture
into a blender. Blend on high
until smooth. Pour this mixture
through a strainer set over a large
mixing bowl. Discard the pulp and
seeds.
3. Add the remaining 7
cups cold water to the pureed
strawberries, and mix well. Serve
immediately over ice or refrigerate
for several hours to chill. Garnish
with lime rounds or mint leaves.
Per serving: 207 calories; 1 g fat;
no saturated fat; no cholesterol; 1
g protein; 54 g carbohydrate; 47 g
sugar; 3 g fi ber; 3 mg sodium; 30
mg calcium
— Recipe from allrecipes.com
HEALTHY
STRAWBERRY
OATMEAL
BARS
2. In a medium bowl, combine
the oats, fl our, brown sugar,
ginger and salt. Pour in the melted
butter and stir until it forms
clumps and the dry ingredients
are evenly moistened. Set aside
1/2 cup of the crumble mixture,
then press the rest into an even
layer in the bottom of the pre-
pared pan.
3. Scatter half of the straw-
berries over the crust. Sprinkle
the cornstarch evenly over the
top, then sprinkle on the lemon
juice and 1/2 tablespoon of the
granulated sugar. Scatter on
the remaining berries, then the
remaining 1/2 tablespoon sugar.
Sprinkle the reserved crumbs
evenly over the top; you will have
some fruit showing through.
4. Bake the bars for 35 to 40
minutes, until the fruit is bubbly
and the crumb topping smells
toasty and looks golden. Place
the pan on a wire rack to cool
completely.
5. When the bars are cool, pre-
pare the glaze: In a medium bowl,
briskly whisk together the pow-
dered sugar, vanilla and milk until
smooth. Add more milk if you
want a thinner consistency. Using
the parchment-paper handles, lift
the bars from the pan. Drizzle with
glaze, slice and serve.
Per serving (including glaze):
127 calories; 5 g fat; 3 g saturated
fat; 12 mg cholesterol; 2g protein;
20 g carbohydrate; 10 g sugar;
2 g fi ber; 22 mg sodium; 14 mg
calcium
— Recipe from wellplated.com
STRAWBERRY
GOAT CHEESE
BRUSCHETTA
Yield: 6 servings
1/2 cup balsamic vinegar
12 slices Italian or French bread
1 tablespoon olive oil
1 pound strawberries,
washed and diced
2 teaspoons fresh thyme leaves,
plus more for serving
1 cup goat cheese, room
temperature
Salt and pepper to taste
1. Heat vinegar in a small skil-
let or saucepan over medium-low
heat. Simmer until reduced by
about half, 8 to 10 minutes. Allow
to cool to room temperature.
2. Prepare a grill, grill pan or
broiler for high heat. Brush bread
slices with oil and set aside.
Combine strawberries and thyme
in a small bowl and set aside.
3. Grill or broil bread until
browned, about 3 minutes per
side (about 1 minute per side if
broiled).
4. Spread goat cheese on
toasted bread. Add salt, pepper
and reduced vinegar to the
strawberry mixture. Spoon over
the goat cheese-topped brus-
chetta. Garnish with additional
thyme.
Per serving: 348 calories; 12
g fat; 6 g saturated fat; 17 mg
cholesterol; 15 g protein; 45 g
carbohydrate; 9 g sugar; 3 g fi ber;
990 mg sodium; 99 mg calcium
— Recipe from allrecipes.com
STRAWBERRY
FLAMBÉE
OVER LEMON
RICOTTA-
FILLED CREPES
Yield: 6 servings
For the crepes
1 1/2 cups milk
3 eggs
1 pinch salt
3 tablespoons butter, melted
1 1/2 cups all-purpose fl our
Cooking spray (or a little
additional butter)
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For the fi lling
2 cups ricotta cheese
Grated zest of 1 lemon
Grated zest of 1 orange
1 teaspoon vanilla extract
1/2 cup granulated sugar
For the sauce
1/2 cup granulated sugar
3 cups strawberries, hulled
1/2 cup fresh orange juice
1/4 cup Grand Marnier
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1. For the crepes: Put the milk
and eggs into a blender and
blend them thoroughly for just
a few seconds. With the blender
running at low speed, add the salt,
melted butter and fl our, in that or-
der, through the feed hole in the
blender lid. Blend until smooth.
Refrigerate, covered, at least 30
minutes and up to 4 hours.
2. Heat a 6-inch nonstick skillet
over low heat. Spray it with the
cooking spray or grease with
just a little butter. Pour a couple
of tablespoons of batter in the
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1/2 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1 tablespoon milk (any kind)
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2 tablespoons butter
Note: This recipe makes 18 crepes
in a 6-inch skillet. Using a 10-
inch skillet will result in about
6 or 7 crepes. The process is the
same, but use about 1/3 cup of
batter for each crepe, and fi ll
each one with 1/3 cup of fi lling.
center of the skillet and swirl the
skillet around to make 1 thin, even
layer of batter. The goal is not to
brown the crepe but to cook it
just enough to fl ip.
3. Once the crepe gets lacy
around the edges and pulls away
from the skillet, about 2 minutes,
use a spatula to fl ip the crepe
over. Cook the second side for
only about 30 seconds, or not
at all. Transfer the crepe to a
large plate and repeat with the
remaining batter. Once the crepes
are cooked, they can be stacked
and wrapped in plastic wrap for
future use.
4. For the fi lling: Put the ricotta,
citrus zests, vanilla and sugar into
a medium mixing bowl and stir
until smooth. The fi lling may be
covered in plastic and refrigerated
up to one day before serving.
5. Preheat oven to 200 degrees.
Lay a crepe out on a clean surface,
cooked-side down. Put 2 table-
spoons of the fi lling in the center
and smooth it out with the back
of a spoon. Fold the crepe in half
and then half again into a quarter.
Repeat the fi lling and folding
process with the remaining crepes
and fi lling. Set the folded crepes
on a cookie sheet and keep warm
in the oven.
6. For the sauce: Heat a large
sauté pan over high heat until
warm. Add the sugar and straw-
berries and cook until the sugar
starts to caramelize, about 5 min-
utes. Add the orange juice and
Grand Marnier. Using a long-han-
dled lighter, very carefully ignite
the alcohol in the pan (stand
back, as the fl ames may shoot
up). Once the fl ames die out, stir
in the butter.
7. To serve, arrange 3 crepes
on each of 6 dessert plates and
spoon some strawberry sauce
over the crepes.
Per serving: 570 calories; 23
g fat; 14 g saturated fat; 162 mg
cholesterol; 19 g protein; 72 g car-
bohydrate; 43 g sugar; 3 g fi ber;
160 mg sodium; 285 mg calcium
— Recipe from “My New Orle-
ans: The Cookbook” by John Besh
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For the optional
vanilla glaze
1. Place a rack in the center of
your oven and preheat to 375
degrees Fahrenheit. Line an 8-by-
8-inch baking pan with parch-
ment paper so that the paper
overhangs two sides like handles.
Hillary Levin/St. Louis Post-Dispatch-TNS
Strawberry goat cheese bruschetta.
Yield: 16 servings
1 cup old-fashioned rolled oats
3/4 cup whole wheat fl our
or all-purpose fl our
1/3 cup light brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
6 tablespoons unsalted
butter, melted
2 cups small-diced
strawberries, divided
1 teaspoon cornstarch
1 tablespoon lemon juice
1 tablespoon granulated
sugar, divided
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