Valentine’s Day Recipes: Cherub’s Cup and Gingersnap Baskets with Fresh Strawberries
Strawberries are a Valentine’s Day staple. The sweet red fruits were reportedly used as a symbol for Venus, the Goddess of Love, and can act as a natural aphrodisiac. While strawberries are most commonly dipped in chocolate for the February 14 holiday, they can also be used to tantalize the senses in delectable dishes and drinks.
Here are two of the tastiest ways Celebrity chefs like to incorporate strawberries for Valentine’s Day.
1 part St-Germain Elderflower Liqueur
2 parts vodka, citrus vodka or Hendrick’s Gin
1/2 part fresh lemon juice
1/2 shot simple syrup
1 part muddled strawberry
Brut Rose sparking wine
Strawberry for garnish
Place all ingredients into a mixing glass. Shake and strain over fresh rocks in a Collins glass. Top with a splash of Brut Rose or Brut Champagne. Garnish with a strawberry.
Gingersnap Baskets with Fresh Strawberries
Ingredients: Gingersnap Baskets
1 ounce granulated sugar
1/2 ounce fresh orange juice
1 tablespoon cake flour
1/2 ounce butter (unsalted)
Pinch of ground ginger
Ingredients: Marinated Strawberries
8 ounces fresh strawberries
2 tablespoons granulated sugar
1 teaspoon fresh orange zest
1 teaspoon green peppercorns
1 tablespoon fresh orange juice
1 tablespoon Grand Marnier
1 teaspoon balsamic vinegar
1 teaspoon fresh lemon juice
Ingredients: Diplomat Cream
1 vanilla bean (cut in half lengthwise)
1 cup whole milk
1 1/2 ounces granulated sugar
3 large fresh egg yolks
1 tablespoon cornstarch
1 cup heavy whipping cream
10 fresh mint leaves (chopped)
6 hearts of mint leaves
For the gingersnap baskets, preheat oven to 375° F (190° C). Combine ingredients together in a medium mixing bowl. Spoon mixture into 1/2-ounce portions 5 inches apart onto a SILPAT nonstick baking mat. Bake about 15 minutes or until golden brown. While still warm, place each in a soup bowl to give the shape of a basket, and reserve.
For the marinated strawberries, cut each strawberry in half and place in a mixing bowl. Add the granulated sugar; toss until berries are coated. Add the rest of the ingredients and mix. Marinate for 3 hours in the refrigerator.
For the diplomat cream, in a medium saucepan, heat the milk, vanilla bean and half of the granulated sugar to boiling. In a small mixing bowl, beat the egg yolks with the other half of the granulated sugar and the cornstarch. Slowly add to the milk and stir continuously until the mixture thickens. Remove from heat, and refrigerate. Beat the cream until fluffy. Mix together with the milk mixture and the chopped mint.
To serve, fill each basket with the diplomat cream and top with strawberries. Garnish with mint leaves.