Thursday, May 10, 2012

A New Way to Pick Berries and some Patriotic Strawberries

We always look forward to seeing Bob from UTM come by many times during the season.  He brings his dogs, and....his boat???  Last year, it was truly apropos when he showed up with his boat - 2011 was the year of the floods - rain, rain, and more rain.  Naturally, I took a picture of him with his berries in his boat - and then I lost it.  But, thank goodness, he showed up with his boat again this year!  Glad he didn't bring the floods with him this year :)

Bob, his boat, and berries

File this beautiful strawberry recipe for use on the Fourth of July - they're sure to be a hit!

Red, White and Blue Chocolate Dipped Strawberries 

1 pint fresh strawberries (approx 12 oz)
4-oz white chocolate
Blue sanding sugar or sprinkles

Line a baking sheet or cutting board with wax paper or parchment paper. Chop up the chocolate roughly with a knife if it is in block form. In a medium-sized, microwave safe bowl, melt the chocolate in the microwave. Heat it in 45 or 60-second intervals, stirring between each time to ensure that the chocolate is melting evenly and not burning. Meanwhile, place blue sanding sugar into a small bowl and set it aside. When chocolate is smooth, dip the berries 3/4 of the way into the chocolate, dip the tips into the blue sprinkles, and place on wax paper. Berries can set at room temperature if you live somewhere cool, otherwise refrigerate them until ready to serve to allow the chocolate to set up.

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