Lemon-Filled Strawberries

This dish was something I came up with on the way home from Kroger today. I had some fresh strawberries in the fridge and also some Lemon Cream. I had dipped a strawberry in the cream yesterday, knowing that whipped cream and strawberries go great together anyway, and the lemon in the cream really sparked a new love for the flavors together. I bought some prepared lemon curd at the store and decided I wanted to try it out with something, and the strawberries and cream came to mind. So I decided a cute way to present this little dessert snack would be to cut the tops and fill them, and then place the tops back on, like a little hat! I would serve this simple treat at a breakfast, as dessert, or even at a shower of some sort because it is delicious and oh-so-pretty!

Ingredients:

Recipe for Lemon Cream (just scroll down until you see Lemon Cream in the post)

12-15 red, ripe strawberries

1/3 cup prepared Lemon Curd (I used Dickinson's Lemon Curd)

1. Pick out and rinse the prettiest strawberries.

2. Gently heat the lemon curd in the microwave for 5-7 seconds (but no more, it doesn't need to be hot, just a thinner consistency)

3. Place the lemon cream in a piping bag fitted with a bigger tip.

4. Cut the tops (the pointed end) off the strawberries, but do not discard!

5. Spoon a small amount of the lemon curd on the bigger half, and then pipe the lemon cream on top of that. Place the cut off portion on top, pushing down just slightly so the filling oozes a little. 

6. Arrange on a platter and serve!

Makes 12-15 (or so) filled strawberries

Gingerbread Soufflés with Lemon Cream

Soufflés are something that bring fanciness to a meal with their appearance and French name. This is a recipe from one of my Southern Living cookbooks that I have always wanted to test out, and this morning I decided to finally give it a go since I had all of the ingredients needed. These really are beautiful right out of the oven, and it is best to present and serve immediately because they tend to deflate in a matter of a few minutes. The lemon cream that accompanies this cute little dessert is just as beautiful and very simple to put together. I think I may even like the cream better than the soufflé! These are also great flavors for the holiday season coming up, and you could even substitute orange for the lemon ingredients in the cream, and I bet it would be just as delicious!

Ingredients:

Butter or margarine for greasing
granulated sugar for dusting
1/4 cup butter
1/4 cup all-purpose flour
1 1/4 cups milk
2/3 cup granulated sugar
1/4 cup molasses
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
5 large eggs, separated

Garnish: powdered sugar
Lemon Cream (see at end of soufflé recipe)

1. Grease bottoms and sides of 8 (6 or 7 ounce) custard cups or ramekins evenly with butter. Lightly coat the sides and bottoms of cups evenly with sugar, shaking out excess. Place cups in a 13-x 9-inch pan (or larger if using larger ramekins; just try to keep them from touching if possible. See picture below.) Set aside.
2. Melt 1/4 cup butter in a large saucepan over medium heat; whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in milk, whisking constantly until thickened. Remove from heat. Whisk in 2/3 cup granulated sugar gradually, then whisk in next 5 ingredients.
3. Whisk egg yolks until thick and pale. (see photo below) Gradually stir about one-fourth of hot mixture into egg yolks; add yolk mixture to remaining hot mixture, stirring constantly. Cook over medium heat 1 minute. Cool 20 minutes. Preheat oven to 400 F degrees.
4. Beat egg whites at high speed with an electric mixture until soft peaks form. Gradually fold egg whites into custard mixture. Spoon evenly into custard cups, filling until about 1/4 inch from top. 
5. Bake at 400 F degrees for 18-20 minutes or until puffed and set. Meanwhile, make Lemon Cream. (recipe below) Sprinkle with powdered sugar, if desired. Serve immediately with Lemon Cream. 

Makes 8 servings.

LEMON CREAM

1 cup whipping cream
2 tablespoons sugar
1 tablespoon lemon zest
1 tablespoon fresh lemon juice

1. Beat whipping cream at medium speed until foamy; gradually add sugar, then lemon zest and juice, beating until soft peaks form.  *You could probably also substitute orange zest and juice for the lemon, but I have never tried that!

Makes 2 cups.