Deconstructed Fresh Strawberry Pie with Orange Blossom Whipped Cream


Deconstructed Fresh Strawberry Pie with Orange Blossom Whipped Cream

Fresh Strawberry Pie is delicious! Get your forks ready! Here is a fun and easy twist on an old fashioned favorite.
~Amy

Deconstructed Fresh Strawberry Pie with Orange Blossom Whipped Cream

Pastry:
1 sheet puff pastry, thawed and rolled very thin
1 tbsp fresh lemonade
1 egg, lightly beaten
Crystal sugar or lemon sugar
Zest from Meyer or regular lemon

Heat oven to 425
On a floured board, sprinkle pastry lightly with zest, and roll to desired thinness.
Cut pastry into 12 even squares. Cut 4 of the 12 in half to form wedges.
Place on a parchment lined baking sheet.
Blend lemonade and egg together with a fork or small whisk. Brush mixture over the top of the pastry, and sprinkle with sugar.

Bake for 7- 10 minutes, or until golden brown. Set aside to cool.

Filling:

8 cups strawberries, thinly sliced
1 1/3 cups fresh lemonade
Juice from 1 Meyer lemon, or regular lemon
1/3-1/2 cups sugar, amount varies depending on the sweetness of the berries
2 tbsp. cornstarch

Take 1 cup of berries and place in small food processor or blender, purée until smooth.

In a medium sized saucepan, whisk together corn starch and sugar. Whisk in lemonade, juice and purée. Cook over medium heat until mixture starts to thicken and is bubbly. Let cook for an additional 2 minutes. Remove from heat and cool for at least 10 minutes.

Cream:

1 cup heavy cream
1/3 cup powdered sugar
1/4 tsp vanilla extract
1/2 tsp orange blossom extract

With an electric mixer on high, whip cream, sugar, and extracts until soft peaks form.

To Assemble:

Place square of pastry on dessert plate and top with fresh sliced berries. Spoon filling over berries and place wedge on top or to the side. Dust with powdered sugar and place a large spoonful of cream to the side or on top. Garnish with additional whole berries and mint if desired. Repeat for each serving.

Makes 8 servings

Recipe by Amy Richardson

Havarti, Gruyere, and Rosemary Easter Potatoes


Havarti, Gruyere, and Rosemary Easter Potatoes

Pretty little baskets filled with delicious cheesy potatoes, and topped with crisp buttery panko. Yum! In my house funeral potatoes are an Easter must have, so I thought it might be fun to give this family favorite a little twist. I hope you will give them a try!
~Amy

Havarti, Gruyere, and Rosemary Easter Potatoes

8 cups shredded hash brown potatoes
1 10oz can cream of chicken soup
1 1/2 cups sour cream
2/3 cup milk
1 cup grated Havarti cheese
1 cup grated gruyere cheese
1-2 sprigs rosemary, minced
1 1/2 cups Panko bread crumbs
2 tbsp. butter, melted

Place hash browns in a large sized bowl. Set aside

In a medium sized bowl, whisk cream of chicken, sour cream, and milk together until smooth. Add rosemary and whisk to blend. Stir mixture into shredded potatoes to blend evenly. Add cheese and mix well.

For individual servings:

Place 8-10 individual sized ramekins on a large baking sheet. Carefully place a scoop of potatoes into parchment lined ramekins, pressing lightly on top.
Repeat until all ramekins are filled. Top each with about a tablespoon of bread crumbs, sprinkle lightly with sea salt, and drizzle a small amount of butter over each one.

Bake at 350 degrees for 50-60 minutes, or until golden brown and bubbly.

To make basket handle, use long rosemary stems or fresh chives. Tuck ends of stalks into opposite sides of the ramekin, securing with a toothpick if necessary.

For large serving:

Generously butter a 9×13 baking pan. Spread potato mixture evenly into pan, top with bread crumbs, and drizzle melted butter.
Garnish with fresh rosemary sprigs.

Bake at 350 for 50- 60 minutes, or until golden brown and bubbly.

Makes 8-10 servings

Recipe by Amy Richardson

Havarti, Gruyere, and Rosemary Easter Potatoes


Havarti, Gruyere, and Rosemary Easter Potatoes

Pretty little baskets filled with delicious cheesy potatoes and topped with crisp buttery panko. Yum! In my house funeral potatoes are an Easter must have, so I thought it might be fun to give them a little twist! I hope you will give them a try!
~Amy

Havarti, Gruyere, and Rosemary Easter Potatoes

10 cups shredded hash brown potatoes
1 10oz can cream of chicken soup
1 1/2 cups sour cream
1/2 cup milk
1 cup grated Havarti cheese
1 cup grated gruyere cheese
1-2 sprigs rosemary, minced
1 1/2 cups Panko bread crumbs
2 tbsp. butter, melted

Place hash browns in a large sized bowl. Set aside

In a medium sized bowl, whisk cream of chicken, sour cream, and milk together until smooth. Add rosemary and whisk to blend. Stir mixture into shredded potatoes to blend evenly. Add cheese and mix well.

For individual servings:

Place 8-10 individual sized ramekins on a large baking sheet. Carefully place a scoop of potatoes into parchment lined ramekins, pressing lightly on top.
Repeat until all ramekins are filled. Top each with about a tablespoon of bread crumbs, sprinkle lightly with sea salt, and drizzle a small amount of butter over each one.

Bake at 350 degrees for 50-60 minutes, or until golden brown and bubbly.

To make basket handle, use long rosemary stems or fresh chives. Tuck ends of stalks into opposite sides of the ramekin, securing with a toothpick if necessary.

For large serving:

Generously butter a 9×13 baking pan. Spread potato mixture evenly into pan, top with bread crumbs, and drizzle melted butter.
Garnish with fresh rosemary sprigs.

Bake at 350 for 50- 60 minutes, or until golden brown and bubbly.

Makes 8-10 servings

Recipe by Amy Richardson