Strawberry Shortcake

    Hi guys sorry for me be MIA.  I have been under the weather.  Still not feeling up to it yet, so this post would be short.   Due to Valentine's I had a lot of strawberries left over that I definitely did not want to go to waste.  I had a lot of strawberry ideas, but what hit it for me is when my daughter asked me to buy her the doll Strawberry Shortcake.  So of course, I made this wonderful strawberry shortcake.

Spinach & Arugula Strawberry Champagne Salad

              You guys know how much I adore a little alcohol now and then.  It's even better when it is in food.

               So you should know I was super excited when Carrie from Frugal Foodie Momma and
Julie from This Gal Cooks decided to team up together to present the Spiked Recipe Challenge.

      Of course I had to get on this bandwagon.  I told you guys before I am going to change some stuff up here on NDY.  Well at first I wanted to do a dessert, but I decided to bring other types of food on NDY.  Just to try different options.  I decided to do one of my family favorite salads with a twist.

    Getting my daughters to eat a spinach salad is like finding a needle in a haystack.  But add some strawberries and candied pecans they love it.  I did some homemade vinaigrette with champagne and red wine vinegar to give that sparkle booze feeling in your mouth.   The candied pecans even has some champagne in it.  

   This salad is a mix of healthy with decadent feta cheese and sweet candied pecans on crisp greens combined with a simple booze homemade vinaigrette.  Trust me this salad will have you craving for this everyday.

Strawberry Champagne Spinach & Arugula Salad

Vinaigrette

1/2 cup sliced and hulled strawberries
2 tbsp. Red Wine Vinegar
2 tbsp. Champagne
1 tbs. sugar
Pinch Salt

Candied Pecans

2 tsp. butter
2 tbsp. sugar
1 tsp. honey
1/2 cup pecans
2 tsp. champagne
1/4 tsp. pure vanilla extract

Salad

3 cups Spinach and Arugula leaves, rinsed and tried

5-6 Sliced fresh strawberries, topping

4 tbsp. Feta cheese

1/2 cup Candied Pecan (Recipe Above)

Instructions

For the vinaigrette:  In a blender, or food processor combine strawberries, vinegar, champagne, and salt.  Process until the mixture is completely combined and smooth.  Transfer to a closed container and refrigerate until ready to use.

For the pecans: Melt butter over medium heat.  Add the sugar, pecans, honey and champagne; increase heat to high.  Stir constantly with a wooden spoon, until the mixture is golden and bubbly.  Remove from heat and add vanilla.  Immediately transfer pecan to parchment paper to cool.

Assemble salad:  Top greens with sliced strawberries, pecans, and feta cheese.  Drizzle on strawberry champagne vinaigrette.  Serve immediately.

Inspired by Annie's Eats

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Friday Cocktail: Berries in White Zinfandel Gelée

   So glad today is Friday. The weather is nice outside, perfect to sit on the beach with a good cocktail drink, and just enjoy the view. Snap! Back to reality there are no beaches in Atlanta, GA. Sorry Savannah, GA beach does not count. Yep, I am making comparisons to the Caribbean.

   But cocktails and chocolate always go together. This gelee would make perfect for a cocktail party with friends. Serve fruit, cheese, crackers, and some good red wine, you would have a hit party. Summer is not over yet so these summer berries are a nice way to serve and still have a cocktail all in one.

  Don't drink? You could use your favorite fruit drink or a frozen concentrate drink (thawed) and it would be perfect also. Kids would love this too. Don’t be afraid to add pineapple, kiwi, and peaches.

Berries in White Zinfandel Gelée

Ingredients

1 bottle Pink White Zinfandel, chilled

2 pks. unflavored powdered gelatin (I used Knox)

1 1⁄2 cups sugar

Vegetable or canola oil, for greasing

Fresh raspberries

Fresh strawberries cut into squares

Directions 

1. Pour 1⁄2 cup of the wine into a bowl, sprinkle in the gelatin and let it sit for 5 minutes. In a saucepan heat the remaining wine and sugar over medium-high heat. Make sure you stir occasionally, until the sugar dissolves. Remove from stove and sir in the gelatin mixture. Set aside and let fool for 10 minutes.

2. Grease mold or 4-oz ramekins. Pour 2 tblsp. into each mold. Refrigerate for 30 minutes. Put desired amount of strawberries in each mold. Pour just enough wine mixture to cover half of the berries. Return to refrigerator and chill for another 30 min. Add about 6 raspberries. Add remaining wine mixture. Chill until set for about 4 hours. * If you are using more than one fruit repeat steps to add layers.

3. When set, run a knife along the edge of each mold and set mold in a bowl of hot water for 5 seconds. Invert on plate.

Recipe slightly adapted from Saveur

NDY Healthy Desserts: Fruit Tart

We already know how addictive desserts can be.  Our doctors always emphasize exercise, and eat healthy.  Desserts can be healthy also and still scrumptious.  Once a week, NDY will be doing healthy desserts, that way you can have your cake and eat it too.

Fruits are very low in energy and are filled with minerals, and vitamins, which produces a great source of nutrients that is very beneficial for a healthy diet.  Eating lots of fruits can reduce heart disease and some cancer.

As you already know my family loves fruits.  I wanted to create a quick dessert to enjoy with last night dinner, but do not have my kids bouncing off the wall and could not go to sleep early.  Waking them up for school is another story by itself.

This fruit tart is very quick, easy and only involves 10 minutes of baking.  It is not sweet but sill haves that OMG feeling when you bite into it. It indulges your sweet tooth desire, and it’s full of fruit, so it’s healthy right? 

The recipe is also adaptable to whatever fruit you choose.  I thought I had blueberries but I guessed someone ate them all.  Next time I am going to use peaches, apricots, nectarines, and maybe I will get to use my blueberries.

Remember pick up a fruit today and improve your health.

Fruit Tart

Ingredients

Crust:

1/2 cup confectioners' sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter (room temperature)

Filling:

1 (8-ounce) package cream cheese (room temperature)

1/2 cup sugar

1 tsp. vanilla extract

Topping:

Favorite fruits of the season

Glaze:

1 (6-ounce) can frozen limeade concentrate, thawed

1 tblsp. cornstarch

1 tblsp. fresh lime juice

1/4 cup granulated sugar

Directions

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a tart pan. Push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust.  Per your desired preference assort fruits.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes.  When cool using a pasty brush glaze the tart.

Recipe Adapted from Paula Deen