Roasted Strawberry Parfait

I’ve never cooked strawberries before, unless you count making jam.  They usually don’t last that long since we tend to dig in as soon as they appear.  But I saw a recipe for a roasted strawberry parfait on Pinterest and thought it sounded intriguing.  I didn’t have (or want) granola or nuts or anything else that the recipe had and I really wanted something more dessertish than breakfastish, so I added some whipped cream and vanilla too.  Roasting the strawberries brings out the natural sweetness even more, and makes them extra juicy.  This was a wonderful summer dessert, and so pretty too.  Although it was just for me and the kiddos, we fancied them up in pretty glasses and they were sooo pretty!

Beautiful and delicious!

Roasted Strawberry Parfait

1 quart strawberries, quartered
2-3 tbsp brown sugar – divided
3/4 cup whipping cream
1 cup greek yogurt
1/2 tsp. vanilla

Preheat oven to 375˚.  Line a baking sheet with parchment.  Toss strawberries with 1 tbsp. brown sugar.  Spread out on parchment paper.

Ready to roast.

Roast for 10 minutes, until they start seeping juice, but still holding their shape.

Don’t roast them to death, just until they are juicy and syrupy. So good!

In a bowl combine whipping cream, greek yogurt, 1 tbsp. brown sugar and vanilla.  Beat for 4-5 minutes until thickened.  During the beating, taste and add another tablespoon of sugar if you want it sweeter.  Layer cream in dishes with strawberries and eat it while it’s warm.  Yum!  If you’re feeling really crazy you can drizzle it with chocolate syrup.

Serves 3-4.

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Lime Pudding Cake

Sometimes when politics and pissy people get you down, there is just one solution.  Dessert.  It is impossible to eat these fluffy delights without smiling.  There may not be many subjects we can all agree on, but for most of us, a little sweetness goes a long way toward putting us in a happy mood.  And for me, puttering about in my kitchen is a way to relax as much as is enjoying the fruits of my labors.

I found these little treasures in a Tyler Florence cookbook at the library.  Single servings, simple ingredients and they looked so light and fluffy.  I just had to make them.  I was delighted with the results.  Sweet, tart, rich and creamy.  For this chocolate lover, it was a little off the beaten path, but I was happy to wander.  After all, that’s how you make the best discoveries.

I dare you to eat this without making yummy noises.

Lime Pudding Cakes. Delicious.  Next time I think a little shower of raspberries would be a nice added touch.

Lime Pudding Cakes
(recipe courtesy of Tyler Florence)

1 tbsp. unsalted butter
Sugar (superfine if you have it)
2 eggs, separated
2/3 cup buttermilk
1 tbsp. lime zest
2 tbsp. lime juice
1/4 cup flour
2/3 cup superfine sugar (regular sugar will work too)
1/4 tsp. salt

Preheat oven to 325˚.  Butter and lightly sugar four 6-ounce ramekins.  Using the paddle attachment on a kitchen stand mixer, beat yolks, buttermilk, lime zest and lime juice on medium speed until well combined.  Reduce the speed to low and slowly add flour, the 2/3 cup sugar, and the salt, until just combined.  Transfer to another large bowl.  Thoroughly wash mixing bowl with soap and hot water and dry well.  Return to stand mixer.  Using the whisk attachment beat egg whites in the clean bowl until stiff peaks form.  Gently fold the beaten egg whites into the yolk mixture, a little at a time.

Divide mixture evenly among ramekins.  Place ramekins in a roasting pan and fill the pan with hot water halfway up the sides of the ramekins.

All cozy in the oven.

Bake about 1 hour, until the top springs back when gently pressed and the cakes have a light golden color.  Remove ramekins from water; allow to cool slightly.  Carefully invert each onto a plate.  Garnish as desired or just dig in.

Cooling down just a bit before presentation time.