Strawberry Desserts

Looking for the perfect aphrodisiac for your anniversary celebration? Following are recipes for strawberry desserts to accompany a romantic anniversary meal:

Strawberries in Chocolate Shells with Raspberry Sauce

Ingredients:
1/2 pint fresh strawberries
2 chocolate shells
1/2 cup raspberry sauce
1 cup romance whipped cream

Raspberry Sauce:
1 12-ounce packages frozen unsweetened raspberries, thawed, with juices
1/2 cup sugar

Preparation:
Wash and slice raspberries. Fill Chocolate Shell half-way with whipped cream. You can make a chocolate shell by coating the outside of a small round bowl/cup with melted chocolate, put it in the freezer for 20 minutes, then fill the bowl/cup with warm water to remove the shell. Place the strawberries on top and drizzle raspberry sauce over the top and on plate. Garnish the top with a touch of whipped cream and a mint leaf.

To make the Raspberry Sauce, purée the raspberries with juices and sugar in a processor until smooth. Transfer the mixture to a strainer set over bowl and press on solids to extract as much liquid as possible. Discard solids in the strainer. This sauce can be made two days ahead. Cover and refrigerate. Makes about 1-1/2 cups.
Yield: 2 servings

Vanilla Ice Cream Crepes with Strawberry Sauce

Ingredients:
I pint strawberries, washed
6 tablespoons water
2 tablespoons granulated sugar
3 cups vanilla ice cream
4 cups whipped cream

Crepe Shells:
1/4 cup all-purpose flour
7 tablespoons milk
1 large egg
1/2 tablespoon vegetable oil
1 pinch salt
Vegetable spray or oil, as needed

Preparation:
Combine flour, milk, egg, oil and salt in a blender or food processor. Blend into a smooth batter, stopping the motor a few times to scrape down the sides of the bowl. Cover and refrigerate the batter for one hour. Blend batter well before making crepes.

Over moderate heat, lightly oil a preheated, 6-inch, nonstick sauté pan. Add enough batter to make a thin coat and tilt the pan so the batter forms a thin, even covering over bottom of sauté pan. Cook each crepe until it sets, about 45 seconds, flip over and cook other side for 30 seconds.

Place the cooked crepe on waxed paper or clean, dry surface. Do not stack crepes while hot. Cooled crepes may be stacked, wrapped in aluminum foil and refrigerated for a few days or frozen for a few months. If frozen, thaw in the refrigerator for 6 hours before use.

Pick the stems off the strawberries and slice. Place the strawberries in a mixing bowl with sugar and water. Lay the crepes out flat and place a scoop of ice cream in the middle. Roll up the crepes and place them on plates. Smother with strawberries and sauce. Garnish with whipped cream and serve immediately.

Yield: 4 servings

Chocolate-Dipped Strawberries

Ingredients:
1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (substitute all semi-sweet or all milk chocolate according to your taste)
1 tbsp. shortening (do not use butter, margarine or oil)
2 pints fresh strawberries, rinsed and patted dry

Preparation:
Cover a tray with wax paper. Place chocolate chips and shortening in a medium microwave-safe bowl. Microwave at high for one minute and stir. If necessary, microwave an additional 30-seconds or until the chips are melted and the mixture becomes smooth when stirred vigorously. Do not overheat. Hold the strawberry by the top then dip the bottom two-thirds of each one into the melted mixture. Shake gently to remove excess chocolate then place on prepared tray. Cover and refrigerate for approximately one hour or until the coating is firm. For best results, eat within 24 hours.

NOTE: Statistics compiled from a variety of proprietary and published sources, such as StarChefs.com.