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Strawberry and Orange Fools

Strawberry and Orange Fools

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  • 1 12-ounce basket fresh strawberries, hulled, coarsely chopped
  • 3/4 cup chilled whipping cream
  • 1/3 cup plain yogurt (do not use low-fat or nonfat)
  • 3 tablespoons fresh orange juice
  • 1 teaspoon grated orange peel
  • 2 teaspoons Cointreau or other orange liqueur (optional)
  • Additional strawberries, halved

Recipe Preparation

  • Place chopped strawberries in medium bowl. Mash coarsely with fork. Place in colander and let drain 15 minutes.

  • Beat cream in large bowl to stiff peaks. Gently fold in yogurt, sugar, orange juice and peel. Fold in Cointreau, if desired. Gently fold in strawberries. Divide among 4 wineglasses or coupes. DO AHEAD Can be made 4 hours ahead. Cover; chill.

  • Garnish fools with additional halved strawberries and serve.

Recipe by Georgina CampbellReviews Section

Strawberry Fools

The season for English strawberries is short and sweet. The jewel in the crown of summer fruits needs to be treated with respect and devotion.

Probably one of the earliest packaged foods, sold in the 16th century in cone-shaped baskets, regarded in medieval times as an aphrodisiac and by the Romans as a cure for melancholy and bad breath, this is a fruit to be treasured.

Eaten freshly picked from your garden with lashings of clotted cream or liberally doused with black pepper to draw out their flavour, strawberry recipes that can lengthen the intensity of that first taste of summer are a must for a discerning cook.

Some of my favourites are: Strawberry curd, an excellent change from the more traditional lemon curd, Dried strawberries, a delicious reminder of summer on your winter breakfast cereal,Strawberry ice-cream, naughty but nice at any time of the year, and Strawberry vodka, bliss served at Christmas.

  • Strawberry Curd: preparation time 15 minutes cooking time 35mins Makes approx. 650g. 200g strawberries Finely grated zest of 1 orange Finely grated zest and juice of 1 lemon 250g castor sugar 120g unsalted butter 4 good quality eggs Wash dry and hull strawberries, puree fruit (sieve out pips optional). Put puree in the top of a ban-marie or in a bowl on top of a pan of simmering water. Add butter, orange and lemon and the sugar. Beat the eggs and add together the ingredients. Cook, stirring until sugar dissolves continue cooking, stirring regularly, until the mixture thickens. Pour curd into warm sterile jars, cover with a cloth and leave until cold before sealing with lids. Curd will keep for a couple of months if kept refrigerated.
  • Dried Strawberries Use ripe undamaged fruit and cut the berries into even thickness slices, approx. 50mm. Place slices in a single layer without touching each other on lined baking trays. Dry in oven at lowest setting , works very well in coolest oven of an Aga, takes about 12 hours. When completely cool store in airtight containers in cool dark place. Warning make sure fruit is completely dried before storing.
  • Strawberry ice-cream Serves 6 Ripe fruit full of flavour is essential for this recipe 340g ripe strawberries hulled Juice of 1 orange and 1 lemon 170g castor sugar 420ml whipping cream Rub berries through a sieve or process briefly in a blender or food processor and strain the puree. Combine puree with orange and lemon juice and sugar. Set mixture aside for about 2 hours to intensify the flavour Whip cream until it holds in soft peaks combine with puree whisking lightly together. Freeze in an ice-cream maker following manufacturer's instructions.
  • Strawberry vodka Hull enough strawberries to fill a preserving jar or wide necked bottle of your choice Chop fruit or prick berries with a darning needle and put in jar or bottle. Add enough castor sugar to cover about a third of the berries and top up with vodka. The sweetness of this liqueur is a matter of personal choice so experiment with quantities of sugar to fruit - enjoy. Close bottle and keep in cool dark spot for at least a month shaking from time to time to dissolve the sugar. Strain and rebottle and if you are feeling generous give away as Christmas presents as long as you keep a couple for yourself.

Compiled by Jackie Miller - Colliers Hill

Colliers Hill is the ideal venue for your conference, off-site meeting, product launches or just somewhere to meet away from the madding crowd. If you are planning an up-coming event that you want to base around a particular theme, then contact Jackie at Colliers Hill on 0044 (0)1299 832 247 – she will be delighted to help you with your planning.

Strawberry Orange Muffins

  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup full-fat canned coconut milk
  • 1 tablespoon brandy*
  • 1 tablespoon olive oil
  • 1 tablespoon fresh squeezed orange juice
  • 4 ripe strawberries (chopped into bits)
  • 1/2 cup walnuts (chopped, optional)
  • 1 cup spelt flour
  • Zest of 1 orange
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1/3 cup honey
  1. Preheat oven to 350 degrees Fahrenheit and prepare a buttered/sprayed muffin pan.
  2. In a bowl, combine the walnuts, spelt flour, orange zest, baking powder and salt.
  3. In a seperate bowl, combine the egg, coconut milk, oil, vanilla extract, orange juice and brandy. Mix until combined then stir in the chopped strawberries.
  4. Pour the wet mixture into the bowl with the dry mixture and stir to combine.
  5. Add the honey and stir to combine.
  6. Pour the batter into a lightly oiled muffin pan and fill the holes 3/4 of the way up.
  7. Bake for 20 minutes or until the muffins test clean.
  8. Remove from the oven and allow muffins to cool 20 minutes.
  9. Use a butter knife and run it between the the muffin and the edge of the pan to help the muffins pop out.
  10. Serve with butter and honey

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Hiya!! I pinned this recipe a couple of days ago from one of the clean eating boards. I'm trying to lose weight but I have such a sweet tooth!! I gave them a try earlier today. I hope you dont mind but I switched a couple of ingredients to bring the calories down a bit. I changed the olive oil to coconut oil and swapped coconut milk to almond milk. I also left out the brandy!! They are delish. Light, fluffy and a bit tangy!! Love them, thank you!! Xxx

Awesome!! I'm so glad you enjoyed the recipe and I always encourage substitutions :) I tend to ignore calories in my baking recipes, which is something I need to pay more attention to. Great thinking and thanks so much for your feedback, Terri!

Monday 24th of February 2014

Hi there, can I use almond milk instead of coconut milk? Thank you!

Monday 25th of November 2013

Learn ratios, what healthy ingredients you are able to substitute for more costly ones, and learn to cook "your way. When you take in slowly, allowing your body's internal clock enough time it needs to know when you've had enough. If you're a meat person, you don't need to give it up, but be sure you smoke it as an alternative to fry it. Twinlab products focuses more on vitamins, minerals, herbal and high performance based sports nutritional products. What might be easier than ordering the favorite with the nearest sandwich or sub shop.

hi there! I have a bunch of spelt flour id like to use up in my pantry. im loving the idea of this recipe. but what do u think will happen if i use LITE COCONUT milk instead? At the moment its all i have. just wondering. thanks!!

Hi Andrea! Thanks so much for your interest! The muffins are great, I know you'll love them! I've never tried the recipe with lite coconut milk, but because it is more runny than full-fat, I would recommend using a little bit less than the recipe calls for to start out..if it seems like the batter can handle the full 1/3 cup, then definitely add the rest. The muffins may require a little more baking time since the batter will be slightly thinner, but I would assume they should turn out. The fat in the full-fat coconut milk helps bind the recipe together and make it moist, so I imagine the muffins may turn out a little less moist with lite coconut milk, but I think they will still be great! Let me know if you end up trying it!! :)

Saturday 15th of June 2013

I've never tried using spelt flour before, but these look delish! This is the first time I've visited your site - I very much enjoyed your writing on this post. Pinning it now!

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Strawberry Rose Fool. My Favorite Bakeless Sweet.

I could talk about how summer is so very hot (not here) and you don’t want to turn on the oven. I could say here’s what to do when you have a profusion of berries (not here, yet), and want to make something simple with them (yes, here). We are so drawn to: It’s fast! It’s simple! It’s only four ingredients!

This is all true. But it’s not what I want to say.

As you know by now, I am a dessert pro. A sweet hound. I’d spend all day icing cookies if I could, or perfecting a lemon meringue tart. Even if you wouldn’t spend a day that way, I suspect you’d appreciate the eating of either one.

What I want to say has something to do with the long winter we just had. Turns out “real winters” make for “real produce,” even if a little tardy. Last year we had early hot summer with a late frost, netting nary an apricot and hardly a berry.

But now? Now we are poised for an onslaught. It’s so exciting I’m almost nervous (as in: so much produce, so little time). I had a taste of it recently when I was in Chicago and the market was busting at the seams with red berries, a whole slew of varieties of strawberries to choose from.

Of course I picked the Herriots for their floral quality, the aroma of which could be detected from the neighboring tent. These berries act as though they’ve already been perfumed with the gentle, ever so slight rose water that I want always when I eat most anything strawberry.

I still haven’t said what I want to say, have I? OK, it’s this: strawberries that are long-awaited, full-blooded, red through and through, floral in scent and sweet—these berries deserve to be eaten in a way that makes them taste even more like themselves. It’s like the ideal relationship, one that brings out the best in you so that you are even more you when that other person is in your life than you would be just on your own.

For me, his name is Dan. For strawberries, his name is whipped cream. Together, they are strawberry fool, scented just barely with rose water.

Make this, and you will taste strawberry at its very best. You will do so with ease, whipping your cream and cooking the berries into an intensely delicious compote, then folding the two, chilled, together. The combination is nothing short of wow, Wow, WOW.

You will never turn on the oven, and your ingredient list will be short.

But the main reason you will make this (again and again) is because summer has arrived, and you want its nectar to taste just exactly like summer should. Incredible.

Strawberry Rose Fool
This recipe is based on one from a wonderful new book, Bakeless Sweets, by my friend Faith Durand of The Kitchn. I wrote a short piece on Lebanese rice pudding for the book, which includes terrific chapters on puddings, jellies, and my favorite, fools. Serves 6.

1 cup heavy whipping cream, chilled
1 tablespoon plus 1/3 cup sugar
2 cups strawberries, chopped
Few drops of rose water
2 tablespoons water

Whip the cream with 1 tablespoon of the sugar in a medium chilled metal bowl, using either a balloon whisk or a mixer. When the cream is whipped to soft but sturdy peaks, transfer it to a glass container and refrigerate for 1-2 hours.

Cook the strawberries, sugar, rose water and water in a medium heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer for 10 minutes, until the berries have broken down and are fragrant. The compote will seem very liquid, but it will thicken some as it chills. Transfer to a small bowl and refrigerate until it is completely cold.

In a medium bowl, use a rubber spatula to fold all but a few tablespoons of the compote into the whipped cream. Gently fold the whipped cream until the mixture is incorporated.

Spoon the fool into 6 small bowls or glasses. Chill for 1-6 hours before serving, with the reserved compote drizzled over the top. A plate of chocolate cookies is a perfect pairing with this.

Strawberry, cranberry & pistachio tuiles

1 Put the apricots and cranberries into a small bowl and stir in the Strawberry Conserve and orange zest. Set aside for an hour.

2 Heat the oven to 220C, 200C fan, gas 7. Line two baking sheets with non-stick baking parchment. Have a wooden spoon on hand for cooling and shaping the cooked tuiles over the handle.

3 Whisk the egg white until stiff. Gradually whisk in the caster sugar until the mixture forms still peaks.

4 Stir in the flour and melted butter until the mixture is a smooth paste.

5 Using just one baking sheet at a time, take a teaspoon of mixture and spread it into a thin, almost transparent round, about 4cm across. Drop on a little of the fruity conserve mixture and a sprinkling of nuts. Don’t do more than 3 rounds per baking sheet as the tuiles cook and cool very quickly.

6 Bake the tuiles for 5mins. Prepare the second baking sheet of tuiles as you wait for the first to bake.

7 The tuiles should have spread out a little and be tinged with golden brown around the edges. Lift off with a palette knife and press gently over the wooden spoon handle to curve as they cool. Dust very lightly with icing sugar.

JoyFoodly Delicious: Strawberry Fools

Did you know that you can make whipped cream in your own kitchen – just by shaking cream in a jar?

The name “Fool” for this dessert most likely comes from the French verb, “fouler,” meaning, “to crush.” Besides strawberries, this dish is great with other tart berries or rhubarb which pair nicely with the rich cream.

  1. 1 12-ounce basket fresh strawberries, hulled, coarsely chopped
  2. 3/4 cup chilled whipping cream
  3. 1 teaspoon vanilla
  4. 1 teaspoon powdered sugar
  5. The juice of one orange (approximately 3 tablespoons fresh orange juice)
  6. The zest of 1 orange
  7. Optional - a few sprigs of mint for decoration
  1. Place chopped strawberries in medium bowl. Mash coarsely with fork.
  2. Over the same bowl, zest the orange. Then, juice the orange and add the juice to the strawberries and mix in. The acid from the citrus will help macerate the strawberries.
  3. In a mason jar, have your kids help you beat the cream. Place the cream, vanilla, and sugar in the jar and close the lid. Have them shake the jars until the cream forms stiff peaks. You can even make this a game (who whips their cream first!).
  4. In the bowl that contains the strawberries, gently fold 1/3 of the whipped cream into strawberries. This means you slowly and lightly use a spatula to make long, delicate turns with the spatula when blending in the cream. This will keep the dish light (not deflating the air bubbles you’ve just trapped into the whipped cream). Then, gently fold the remaining cream into the strawberries.
  5. Have your kids help you put the “fool” into individual “fancy” glasses and chill in the refrigerator until you are ready to have dessert. You can garnish with a sprig of mint. Serve and enjoy.

Chef Hollie Greene

Chef Hollie is a vegetable enthusiast and food educator with a mission to transform kids’ relationship with food. Hollie founded JoyFoodly, a San Francisco mission based company, to create a new food culture where kids and families celebrate the JOY of good food together. Hollie is passionate about helping parents feel good about the food they feed their kids.

Latest posts by Chef Hollie Greene (see all)

About Chef Hollie Greene

Chef Hollie is a vegetable enthusiast and food educator with a mission to transform kids’ relationship with food. Hollie founded JoyFoodly, a San Francisco mission based company, to create a new food culture where kids and families celebrate the JOY of good food together. Hollie is passionate about helping parents feel good about the food they feed their kids.

‘Camp Cocktails’ Offers Approachable Yet Sophisticated Sips for Outdoor Enthusiasts

Whether enjoying a cabin getaway, pitching a tent in the woods, or just looking to feel inspired by the wilderness, Emily Vikre’s “Camp Cocktails” is the perfect book for the cocktail and camping aficionado.

For Vikre, writing a book that combined her love of nature and affinity for craft cocktails made perfect sense. Vikre’s homebase in the Northwoods of Minnesota is a region of the country that offers an abundance of outdoor activities. At Vikre Distillery, which she co-owns with her husband Joel, Vikre found that she was fielding a lot of questions from customers about how to make flask cocktails and drinks to make while camping.

“[With] our distillery and whole lifestyle … it’s just a lot of who we are, and what we think about, and what we do, and the culture we’re embedded in, so it was a fun and easy fit,” Vikre tells VinePair.

Everything You Can Order Online To Stock Your Home Bar For The Long Haul

In “Camp Cocktails,” Vikre places an emphasis on making sure that the recipes are approachable without skimping on quality ingredients, flavor, and balance, adding, “It totally makes sense that you might not want to compromise that when you’re out in the woods.”

When developing the Strawberry Fields and Grilled Orange Cobbler recipes, Vikre says, she wanted to create “cocktails that would celebrate the flavors of the woods or that feeling of being at your cabin and getting away.”

In Vikre’s Strawberry Fields, roasted strawberries are muddled with tequila, lime juice, and elderflower liqueur in a Margarita upgrade. Grilled oranges, sugar, and wine are combined into a slushy sangria-like tipple in the Grilled Orange Cobbler.

For the Marshmallow Mule, the time-honored tradition of roasting marshmallows around a campfire is taken to a new level. After creating a syrup using toasted marshmallows and ginger, Vikre adds vodka and soda water for an outdoorsy twist to the Moscow Mule. In another update to a classic cocktail, Vikre adds maple syrup to whiskey or bourbon to give the Maple Syrup Old Fashioned a “woodsy” note.

“There is something about having a cocktail with somebody that just elevates the moment and brings you together and makes you present. I think it’s all the better when you are in a beautiful outdoor place,” Vikre adds.

The Strawberry Fields Recipe

“Some cabins are set up for solitude, some for hosting happy hour for all the cabins nearby. If you have one of the latter, allow me to let you in on a secret: grilled strawberries. Grilling concentrates the berry flavor and makes them plump and juicy. Lightly grill skewers of strawberries and set some out with whipped chèvre, honey, and grilled bread. Then use some to make this floral, berry twist on a margarita. Your cabin neighbors will thank you.”

The Grilled Orange Cobbler Recipe

“A cobbler is kind of like a streamlined, single-serve sangria made with any type of wine or fortified wine you like. In the late 1800s it was the most popular cocktail in the United States, and I think it’s time for a comeback. To paraphrase cocktail historian (and my favorite cocktail writer) David Wondrich, on a warm afternoon, I’d much rather have a cobbler in hand than not. Grilling the orange is not traditional, but it brings out a fire-kissed marmalade flavor and adds an extra layer of depth. A proper cobbler is built with crushed ice—the name Cobbler is a reference to the ice, which was thought to look like cobblestones. To make crushed ice, take some of your ice, put it in a bag, and give it a little pounding with a mallet or another heavy object. Small ice cubes will also work just fine. For the wine, you can use red, pink, or white! They all work as long as you use a dry or an off-dry style. With any wine, feel free to adjust the amount of sugar to your taste.”

The Marshmallow Mule Recipe

“If I’m perfectly honest, this wasn’t originally a cabin cocktail. It was a joke cocktail. After years of saying we weren’t going to make a vodka at our distillery, we finally buckled under the sheer weight of all the requests we got from eager vodka enthusiasts, and we started to distill one. We hosted a vodka release party, which we called “Not a Vodka Party,” on April Fools’ Day with artisanal takes on a handful of well-known vodka drinks. The Marshmallow Mule was one of the party drinks, and people loved it so much that they still request it, years later. Making the marshmallow and ginger syrup does take a little doing, but it doesn’t require any fancy equipment or even fancy ingredients. And it’s a nice thing to do as an activity during the evening anyway. The toasted marshmallows melted into the syrup give it a dark richness while loads of fresh ginger give it a kick.”

Get these recipes and more in VinePair’s searchable cocktail database.

Of Trifles, Fools, and Parfaits

In the little town where I was raised, we didn’t have trifles and parfaits. We didn’t have many fools either—and none of the dessert kind. So when Debbie introduced me to trifles, they didn’t seem right, like “real men don’t eat trifles” though admittedly, they were very good.

But a strawberry fool, that erased any resistance. A peach fool would have done so too. Fools are so good that they made a zealot out of me.

So what’s the difference between trifles, fools and parfaits?

Trifles, fools, and parfaits are close cousins. There is so much overlap that what I call a parfait, you may call a trifle or a fool. They are all layers of fruit, creamy fillings, and maybe cookie or cake pieces. But let’s identify traditional differences:

  • Trifles. Trifles were once made with a sweetened, cooked cream filling and crumbled biscuits or cookies. Now they are made with any filling. Cake pieces are usually used for the bottom layer, often soaked in brandy or liquor.
  • Parfaits. Originally a parfait was made with layers of frozen custard. In practice—especially in America—ice cream is most often used. Recently, we have seen desserts called parfaits made with layers of sweetened flavored yogurt or with Bavarian cream. Instead of cake in a layer, granola is sometimes used in commercial parfaits.
  • Fools. Fools were originally swirled mixtures of custard and fruit. Now, whipped cream is used and instead of swirling it all together, it is layered. A layer of crushed cookies is sometimes added.

Regardless of what you call it, these make fabulous, attractive desserts.

Debbie occasionally teaches a class on trifles and parfaits and serves them at the end of the class. She sets up a trifle bar and allows participants to build there own trifles in clear glasses. She includes:

  • Pound cake and angel food cake pieces
  • Bavarian cream
  • Whipped cream
  • Fruit pieces such as berries, kiwi, bananas, and peaches
  • Fruit fillings such as lemon filling (lemon curd), raspberry filling, blueberry filling, and cherry filling.

She sometimes uses brownies cut into small chunks. In a pinch, we’ve made trifles with boxed cake mixes.

About the Fillings

What is common to all these desserts is a cool, creamy filling. Traditionally, custards are used and we’re sure that a stovetop custard works great. It’s just too easy to use a commercial Bavarian cream filling.

The strawberry fool recipe that follows uses a smooth, decadant filling made of whipped cream and plain yogurt. We added an orange flavor to the filling which complemented the strawberries perfectly. We have used this filling in trifles.

In nearly all of these desserts, we use whipped cream as a topping—but not just any whipped cream. We nearly always use a flavor other than vanilla. Caramel flavor, butterscotch flavor, lemon flavor, orange flavor, and amaretto flavor are our favorites. When we use warm flavors like caramel and butterscotch, we use brown sugar instead of granulated sugar. With lemon and orange, we add zest. With the strawberry fool recipe below, we have sometimes used strawberry flavor and added a couple drops of red food coloring. We sell all of these flavors in our store. (If you are only going to buy one flavor, make it caramel flavor so that you can make caramel whipped cream. You will find that you use caramel whipped cream in your kitchen more than you use vanilla whipped cream. For two cups whipping cream, add a teaspoon of caramel flavor and use 1/4 cup brown sugar instead of granulated sugar.)

In the chocolate, peanut butter, and banana recipe below, we mixed a little peanut butter with Bavarian cream (about one-third peanut butter to two thirds Bavarian cream) to make peanut butter cream. We have also added shredded coconut and coconut flavor to Bavarian cream to make coconut cream.

In our store and online, we sell a variety of premade fillings, both cream pastry fillings like Bavarian and cream cheese and fruit pastry fillings like lemon, raspberry, and cherry. If you are only going to own one, make it Bavarian cream. You’ll find a thousand uses for Bavarian cream. Consider the following:

April Fools Day Recipes- Breakfast Idea

Omelet Hot Dog

Surprise Fried Egg

Spread plain or vanilla yogurt on to a round waffle. Top with a half of a peach or apricot. It visually looks like a fried egg.

Pink Deviled Eggs

  • Hard boiled eggs
  • Canned Beets with juice
  • Mayonnaise or miracle whip
  • Mustard
  • Paprika

Place each egg white in the beet juice for 1-2 minutes. Drain on paper towel. Set on serving platter. Continue with each egg white.

In your bowl mash yolks. Add a spoonful of mayonnaise and 1 teaspoon mustard. Blend together and season with salt and pepper. With a spoon fill each pink egg white with your yolk mixture. Sprinkle with paprika. Serve.

What you need:

In terms of equipment, all you need is a sterilised bottle or jar for your cordial, a filter and clean muslin cloth or tea towel to strain the mixture through.

Cordials will keep in a cool, dark place for up to a month, or in the fridge for slightly longer. Make sure your cordial is stored correctly or it can start to ferment. It’s also fine to freeze if you want to keep it for longer.

The process:

  • Depending on your choice of fruit or florals, it will either be boiled in a sugar syrup e.g. rhubarb, or added later e.g. elderflower
  • Add any chosen flavourings to your syrup
  • Leave to infuse
  • Line a colander with muslin cloth and strain into sterilised bottles

To sterilise the bottles:

Wash the bottles with hot, soapy water, rinse, then place on a baking sheet in a low oven to dry completely.

Watch our video on how to make cordial:

One of the most popular cordial flavours is undoubtedly elderflower, sometimes with various tasty additions. We recommend elderflower, lemon & vanilla added to a glass of sparkling water for the perfect summer cooler. Rosehips also preserve well, and mixed with hot water and honey, make a great pick-me-up.

Whatever your summer bounty, you can turn it into a sticky, sweet cordial. Gooseberries, raspberries, strawberries, blackcurrants and blackberries all work beautifully.


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