Easter Strawberry Carrots

Another totally cute idea I found on Pinterest were these chocolate dipped strawberries made to look like Easter carrots. I LOVE strawberries! They are so easy to make at home that there is really no need in paying the insane prices they get for these. You just have to know how to properly use chocolate melts and you'll be making all the candy you can think of. 

Basically, you mix the chocolate molds with some shortening or oil and let it heat up in a double boiler. Don't try to do this in a regular pan! Stir frequently until you have a smooth consistency that just barely starts to slide easily off a spoon. If you haven't worked with melts before, don't start with white chocolate (although for these, I did.) If you cook white chocolate too much, it will gum up really fast so I would start with a milk chocolate if you haven't done this before. You can color them whichever color you like. Most directions say to avoid water based coloring but I have honestly never had a problem with them because of the small amount used. If you are a newbie, the gel colors should be easier for you. All you do is put a small amount into your food with a tooth pick and stir. Dip the berries, holding the stems and let the excess chocolate slide off. You can wipe the berry on the side of the pot and use that as the side you lie flat, if you don't want the chocolate to create a pool around the base. Lay out onto wax paper.

Once all your berries are dried, spoon the leftover chocolate into a squeeze bottle and pour horizontal lines of chocolate over the berries to create your texture. 

These should be stored in the fridge uncovered to prevent any cracking or sweating. You can do a large amount ahead of time and freeze them. Ripe, solid berries will preserve well in the freezer, just take care to freeze and unfreeze them slowly or they will surely crack. Store them in the refrigerator for several hours before transferring to the freezer. Then do the opposite when defrosting them. First place them in the refrigerator before exposing them to room temperature conditions. Make sure to serve them all within 24-48 hours as the frozen berries will get mushy faster than freshly dipped berries. 

Monte Cristos

 If you've never had a monte cristo, I'm afraid you are missing out. I am not a person who mixes foods at all. If they made separated plates in fine china, I would own them. This is one of these dishes that "it's ok because someone else did it and it's accepted". That's my story and I'm sticking to it. 

A monte cristo is basically a sandwich made of ham, turkey, and various cheeses that is coated in a pancake like batter, pan fried, and served with a fruit jelly! This would surely wow any brunch guest. You can serve them cold as well but, they are better warm and melty. 

The first batch, I made for some guests and used leftover hamburger buns. Traditionally, it's made with bread and there is an extra piece in the middle, kind of like a Big Mac. I preferred the thickness of hamburger buns. The second time I did it (above), I used some cinnamon raisin bread. Use your creativity because mostly anything can go here. The only thing I wouldn't do is use condiments on the sandwiches. 

Layer the cheese closest to each slice of bread. I used cheddar and American but, again use Swiss, Monterrey Jack...whatever you like. Then layer turkey and ham on each side and close the sandwich. Press down hard on each sandwich to squish it. Then stack them and press down hard again to get them nice and thin. 

They should be refrigerated as long as possible. It's best to assemble the sandwiches the day before if you can! This helps seal them together. 

When you are ready to fry them up, heat up a nonstick skillet on low. The popular way to cook these is to use oil and fry them but I just can't cook like that. A bit of spreadable butter will do well pan frying them for me. 

Mix up a pancake like batter. This is what I use:

1/2 cup flour
3/4 Tsp baking powder
1/8 Tsp salt
1 Tbsp sugar
1 egg
1/2 cup milk
2 Tsp vegetable oil

Your batter should be runny, so you want to thin it out with water or milk. It should coat the sandwiches without allowing you to see the meat and cheese but not be as thick as batter. Then, carefully dip the sandwiches and fry them for 2-3 minutes on each side until brown. 

While still hot, dust them with some sifted powdered sugar. They are mostly served dipped in raspberry jam, but strawberry or blackberry work as well. Enjoy the eewy gooey breakfast goodness!

Summer Berry Salad

Anyone that knows me can tell you, I LOVE strawberries! When salads like these started becoming popular and readily available in restaurants, I couldn't have been happier! There is really no set recipe to this one. It's a salad! Throw in what you like, leave out what you don't.

 

Start with a spring mix lettuce.

Toss in some romaine or spinach.

Sprinkle in a few veggies like celery and red onion.

Mix in your fruits like strawberries, blueberries, raspberries, blackberries, grapes, raisins, or dates.

Layer with some nuts like pecans, walnuts, almonds, or peanuts.

Top off with some goat cheese, bleu cheese, or Gorgonzola!

Personally, I think the best dressing on salads like these is poppyseed! It adds just enough tartness, flavor, and punch for a mix of fruit and veggies.

Other options are ginger sesame or a raspberry vinaigrette.

I loved Wishbone's Bountiful Berry Delight but alas, it got discontinued!

I didn't have anything suitable on hand so I made some dressing in a pinch.

 

Raspberry Vinaigrette Dressing:

3 oz olive oil

3 oz red wine vinegar

2 Tsp sugar

Pinch of salt and pepper

1 Tsp Dijon mustard

2 Tbsp raspberry preserves

Shake Well!