Strawberry Carpaccio

With the warmer weather and the arrival of fresh local fruit, carpaccioed strawberries are the perfect, light treat. Yes, I know a carpaccio is really made from meat and this is some hippy-vegan arrangement.  I'm ok with that :-)

First, thinly slice a few strawberries.  I used about five berries - the largest slices, not the edge slices.  Consistent size it fairly important.  Then, arrange, in a radiating pattern, the strawberry slices.

To create a bright flavour, I added mint and sweet basil.  Remove the leaves from the stem and add a bit of agave syrup.  Then, muddle the leaves and syrup to release the fragrant oils.

Drizzle the syrup on the berries and arrange the bruised leaves.  Garnish with sprigs of whole basil and mint.  Enjoy!

Mixed Fruit Pavlova

It's relatively easy to make, with three main components: meringue, whipped cream and fresh fruit.  It does take a while, though.

Start with a couple egg whites and a small bit of cream of tartar; whip until foamy.  Then add a bit of sugar and vanilla; whip to still peaks.  Spread the meringue onto a silicone baking mat.  Be sure to make walls around the edge of the meringue to form a shell (ya, know like in the picture).  Place it into a preheated 250F oven.  Here's the where the waiting starts: turn off the oven and leave the meringue overnight, or for ~8hours.  When it's done, it should be crisp and melt away when you bite it.

You can prepare the fruit while the meringue "bakes."  Be sure to use flavours that complement each other.  Also, the delicate fluffy composition needs the texture of soft fruits like berries and stonefruit.  Something like apple wouldn't fit the texture profile.

When the meringue is done, prepare the whipped cream.  I went with a light flavour profile to support the already delicate taste: acacia honey and almond.  Like the taste of angels dancing on your tongue, they are!

Finally, pile the whipped cream in meringue shell and layer the fruit atop the cream.  I also made a blood orange syrup to drizzle over top.  Be sure to serve it promptly so the meringue doesn't get soggy.

Tarte aux Fraises with Greek Youghurt

This one's not quite the classic strawberry tarte.  It has a graham cracker crust, but the filling is made of Greek youghurt, coconut oil, sugar and vanilla.  It's egg free, much lighter and more tangy than the traditional crème pâtissière - a nice alternative for those with egg intolerances.

Making the design isn't complicated at all.  Escargot it! - just make a slight overlapping cicrular pattern.

C'est délicieux!

Red White and Blue Chocolate Mousse

Happy Fourth!

Not the traditional eggy mousse, rather a whipped cream and melted white chocolate.  As the chocolate cools, it sets the mousse.  Check out Byron Talbot's youtube channel for inspiration:  http://youtu.be/j3OrIr1WrhE

Strawberries and Fried Shortcake

Happy Valentines Day from jLAmode! [vegan]

Here's a vegan and dairy version of a classic - with a twist.  Rather than baking a shortcake, fry it!

First, add sugar to diced strawberries to begin the maceration process - it draws the liquid out of the berries making a natural, flavourful syrup.

Combine flour, malt, sugar, coconut oil, salt, baking powder and nutmeg.

Add soy milk and vanilla extract and mix just until combined.

It should be a very thick batter.  Scoop spoonfulls into medium hot oil and fry until golden brown.

Drain and allow to cool for a few moments.

Plate with strawberries and soft-whiped cream (or omit for vegan)

[dairy]

Strawberry and Kiwi Tarte

So good, with the fresh and acidic flavours of the fruit.

First, start with a sponge (a cake one).  I make this one by following the following ratio - 1:1:1:1 Eggs, Fat, Sugar and Flour.  That's the basis for the cake, but will require adding in the rest of the needed ingredients: flavouring (vanilla), salt, soda, powder, etc.

Bake in a fluted tart pan and cool on a wire rack.

Fill the top with either a custard, or whipped cream.

Arrange the fruit and brush with a pastry glaze (melted apple jelly or apricot jam).

Let the glaze cool for a few minutes to all ow it to set.

Slice and enjoy: