CHOCOLATE-COVERED STRAWBERRIES

Posted on by
10

Chocolate-covered strawberries are a delicious dessert treat that are easy to make.  I’m always surprised to learn how many people have never made them or think they’re too difficult to make at home, and for those people, this post is for you.

Begin with the most beautiful firm, bright red strawberries you can find.  Check for ripeness by making sure they smell like strawberries.

Use any chocolate that you like.  You can use plain old chocolate chips, or get fancy with fair trade chocolate, 85% cacao dark chocolate, or single estate chocolate made from cocoa beans picked from a single tree by a single person.  But don’t overthink it — I use Hershey’s bars, and they work just fine and taste great.  Whatever you do, don’t use candy melts (also known as confectionery coating) — it’s not fair to the strawberries.

Make sure everything you’re using is dry and free from water drops, including the strawberries and the cooking equipment.  Otherwise, your chocolate may seize up, and then the party’s over.

The secret to a smooth chocolate coating on your berries is a tablespoon of shortening.  (I had a friend that used paraffin, but I don’t consider that a food, so I wouldn’t recommend it.)  Crisco works great (which I also don’t really consider a food).  Simply melt the chocolate and shortening together in a small saucepan — no tempering, no water bath (which you are free to do, but your berries will not taste any better and you’ll just be in the kitchen longer and make a bigger mess).

You can dress up your berries with sprinkles, nuts, or toffee bits, although they look just as tempting plain.  You can also drizzle them with white chocolate, or paint them with luster dust.  If you’re really in it to win it, you can use a syringe to inject them with Grand Marnier.

Have some fun and get dipping!

Print
CHOCOLATE-COVERED STRAWBERRIES
Author: 
Recipe type: Dessert
 
Ingredients
  • 8-9 ounces of chocolate (chocolate chips, Hershey's bars, dark chocolate -- your pick)
  • 1 tablespoon vegetable shortening
  • 1 pound strawberries, cleaned and thoroughly dried
Instructions
  1. Line a large baking sheet with waxed paper or parchment paper.
  2. Place the chocolate and shortening in a small saucepan over medium-low heat and stir until the chocolate melts and the mixture is smooth. (If using candy bars, coarsely chop chocolate before adding to saucepan.). Remove from heat.
  3. Holding 1 strawberry by its green top, dip ¾ of the berry into the melted chocolate (tip pan slightly to make it easier to dip). Let excess chocolate drip into pan. Place on prepared baking sheet. (If desired, can sprinkle with jimmies or nuts at this point.) Repeat with remaining berries. Refrigerate until chocolate coating is firm, approximately 1 hour. Keep refrigerated until ready to serve.

 IMG_6204Hershey’s bars and Crisco — easy!

IMG_6205

Stir together until melted

IMG_6206

Pretty smooth, huh?

IMG_6207

Time to get dippin’

IMG_6208

Nothing says “party” like a few sprinkles

Ta-da!

For my loves

WTF (WATERMELON, TOMATO, AND FETA) SALAD

Posted on by
2

While grocery shopping over the Memorial Day weekend, these patriotic-looking Pop-Tarts caught my eye:

FullSizeRender[2] copy

But as I moved in for a closer look, I couldn’t help but think “WTF?”  I think the idea of a “different team on every Pop-Tart toaster pastry” is kinda clever:

poptart header

But here’s where they lost me:

poptart save

“Collect all 30 teams?”  In my estate sale adventures, I have seen all kinds of bizarre collections (like dismembered mannequins, for example).  But who in their right mind is going to collect toaster pastries?  I don’t even know how you would collect toaster pastries?  Do you display them on little acrylic stands with a dozen roach traps around them?  Encase them in lucite?  Take pictures of the toaster pastries and hang them on your wall?  Help me out here — how do you collect Pop-Tarts?  Why would you collect Pop-Tarts?

Yep, sometimes you just have to shake your head and say “WTF?”  And on this particular day, WTF means Watermelon, Tomato, and Feta Salad.  At this point, I’m guessing most of you have heard of, if not tried, a watermelon salad of some sort.  This one, with tomato slices alternated with watermelon slices, sprinkled with feta, and drizzled with a sherry vinaigrette, is a light, refreshing, and easy summer salad.  And besides, it’s fun to tell folks you made a WTF Salad.  😉

Print
WTF SALAD
Author: 
Recipe type: Salad
 
Ingredients
  • 1 tablespoon sherry vinegar
  • 5 tablespoons olive oil
  • 4 or 5 firm ripe tomatoes
  • ¼ of a seedless watermelon
  • 1 cup crumbled feta cheese
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh chives, for garnish
Instructions
  1. Place the vinegar in a small bowl. Add the olive oil in a slow stream and whisk until emulsified. Season with salt and pepper to taste. Set aside until ready to use.
  2. Slice the tomatoes and watermelon into ⅜-inch thick slices. Trim the watermelon slices to approximate the same round shape as the tomatoes. You'll need an equal number of tomato and watermelon slices. Arrange the tomato and watermelon slices on a serving platter, overlapping slices of tomato and watermelon. Sprinkle lightly with salt and pepper. Top with feta cheese. Just before serving, drizzle with dressing. Sprinkle with chives and serve.

 

 Plated and ready to be dressed

For those WTF kinda days