Strawberry Fields Forever

Monday, August 9, 2010

Hello everyone! Lately Ive been in a ''strawberry mood'' because I can buy a pound of strawberries for $0.99 to a $1.29 at my favorite store....ALDI's!! Last week I made a moist lemon cake with fresh strawberry buttercream. Can you say Amazing =] Also, while I was in Michigan this weekend, I had the best salad. It was a strawberry salad and I decided to make my own with an easy vinaigrette dressing. Today's title I'm sure makes you think of the Beatles, so I had to share the music video with you all. Strawberry Fields was a Salvation Army home in Liverpool that John Lennon had fond memories of. This song is this weeks music inspiration. Hope you Enjoy!!





Image and video hosting by TinyPic



Moist Lemon Cake


I used the classic white cake recipe and added a touch of lemon =] You can find the original recipe at www.cake-decorating-corner.com. This is for a 2 layer cake, I made a three layer just for height!

Makes 2 - 9" cakes

1/2 liquid c. egg whites
1 c. milk
2 tsp. vanilla
3 c. cake flour (sifted)
1-1/2 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1-1/2 c. softened butter
2tbl. lemon zest
juice of one lemon


Preheat oven to 350 degrees F.

Grease and flour 2-9" pans and line bottoms with wax or parchment paper.

In a medium-sized bowl, combine flour, sugar, baking powder and salt. Set aside.

Place butter in the bowl of an electric mixer and beat on low for 1 minute. Add half of the flour mixture and beat on low until blended. Add 3/4 c. of the milk and beat again until blended. Add remaining flour mixture and blend on low. Scrape down bowl and beater. Beat on high for 2 minutes.

In a separate bowl, combine remaining milk, egg whites, and vanilla.

Gradually add egg mixture and beat until well blended. Add lemon juice and zest.

Bake for 25 - 35 minutes or until a toothpick comes out clean from the center of the cake.

Cool cake in pans for 10 minutes before inverting on to wire racks.

* Variation- I also added a few drops of yellow food coloring for some fun coloring.


Fresh Strawberry Buttercream

1/2 cup solid vegetable shortening
1/2 cup butter or margarine softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
8oz. Strawberries, chopped
1 tbl. sugar

* Before making the buttercream, blend strawberries and the 1tbl. of sugar in a blender or food processor.

In a large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl. Add milk and strawberries. Keep in refrigerator until firm enough to spread.

* I also added a touch of red coloring for a bright pink!



Image and video hosting by TinyPic


Sassy Strawberry Salad

1 bag spring mix( Arugula is even better)
1 lb fresh strawberries, sliced
3 oz.goat cheese( I used crumbles)
1/2 sweet onion, sliced
1/2 cup milk
1/2-3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder
Oil for frying

Onions: In a small bowl, combine flour, baking powder and seasonings.
In a separate bowl add milk.
In batches, dip onions in milk, then in the flour mix, add to hot oil
Fry until golden and place on paper towels

Easy Vinaigrette

1/4 cup olive oil
1/4 cup vinegar
1/2 tsp. minced garlic
1/2 tbl. white sugar
1/2 tbl. brown sugar
1/2 tbl. dijon mustard
1 tbl. strawberry preserves
splash of worcestershire
salt and pepper to taste

In a food processor or blender, combine all ingredients and pulse until smooth.

In a bowl or salad plate add salad, strawberries, goat cheese, and onions.
Drizzle your yummy vinaigrette on your salad and Enjoy!

Keep it Hip and Fresh!

Kiwi

3 comments:

A multi-dimensional life said...

Kiwi,
I love these recipes! Great job....especially the "SASSYYY!" salad :) Love the combo of sweet with crunchy and that added bonus of the cheese.
Mouth is watering now! :)

Hipstir Fresh Cooking said...

Thanks so much Lorraine, Im sure you can identify with the sassiness! haha. Happy you're enjoying =]

Kiwi

Roberta said...

Nice blog page Jacqui!

Post a Comment