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March 29, 2007

Chocolate-stuffed strawberries...a no-brainer

Ahhhh, TGIF. I'm headed to a little girls' night tomorrow night at my friend Nicole's new pad and I've finally decided what I'm going to make.
I've got this clipped out recipe for "Inside Out Chocolate Strawberries."
I can't even remember where it came from, but the credit says Nestle.
What better on a night catching up with the gals than what basically amounts to chocolate frosting-stuffed strawberries?
Yeah. That's what I was thinking, too.

The recipe:


Inside-Out Chocolate Strawberries

Makes 2 to 3 dozen strawberries

24 to 36 medium strawberries
1 cup (6 oz.) Nestle Toll House Semi-Sweet chocolate chips
2 Tbsp. heavy whipping cream
4 oz. cream cheese at room temperature
1/4 cup powdered sugar

1. Remove stems and part of inside of strawberries to make a small bowl. Cut a sliver off the bottom of each strawberry so it will stand on end. Discard slivers (editor's note: eat them)

2. Place morsels and cream in small, microwave-safe bowl. Microwave on HIGH (100% power) for 30 seconds. Stir until creamy. If necessary, microwave at additional 10-second intervals, stirring until morsels are just melted. Let cool slightly.

3. Place cream cheese and powdered sugar in large mixer bowl. Beat until creamy; beat in chocolate mixture.

4. Place cream cheese mixture in large pastry bag with star tip OR spoon into gallon-sized zip-lock bag with a 1/4-inch wide opening cut at one corner. Pipe mixture into strawberry cups, filling cups completely and then mounding mixture on top of each strawberry. Refrigerate for one hour before serving.


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    September 18: If you have celiac disease or gluten sensitivity, if you know somebody who does, or if you're simply interested in learning more, stop by the co-op on Thursday, September 18, from 6:30 to 8 p.m. You can meet Cleo Libonati, RN, BSN, author of "Recognizing Celiac Disease," and get her to sign a copy of her book for you. A graduate of the University of Pennsylvania, Cleo has more than 30 years of nursing experience and has recovered from celiac disease herself. She wrote this comprehensive guide to help others who suffer from it or who care for others who do.
    For more information on the book and author: www.recognizingceliacdisease.com
    For more information on the event: info@roanokenaturalfoods.coop or call 343-5652.

    September 26: The Peacock Harper Culinary Friends Group at Virginia Tech is hosting a lecture titled "Virginia Wine Coming of Age" at 11:30 a.m. at the Inn at Virginia Tech in Blacksburg. The speaker will be Susanne Beckner of Villa Appalachia winery in Floyd, who will talk about the historic pairing of wine with foods of Virginia. Pre-registration is required by September 19. Cost is $35, which includes an Italian lunch and four wine pairings. Go to www.culinarycollection.org for more info.

    All month: Omega Lane Farm in Rural Retreat is having "Pick Your Own Tomato Day" every Sunday in September from 2-5 p.m. Folks can come on farm and pick as much as they want. The price is 75 cents per pound for organic heirloom tomatoes.
    Info: Omega Lane Farm, 139 Omega Lane, Rural Retreat, VA. 24368. (276) 686-5843

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Food writer Lindsey Nair shares successes and failures in the kitchen, passes on recipes and restaurant news and generally muses about her very favorite thing to do: eat. Read more about Lindsey

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