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STRAWBERRY BAVARIAN CREME ELEGANTE

1 1/2 cups fresh strawberries, washed, hulled, and sliced

2 envelopes unflavored gelatin

1/2 cup sugar

1 1/4 cups semi-sweet chocolate chips 2 1/4 cups cold milk, divided

1 tsp. vanilla extract

1 cup cold heavy whipping cream strawberry cream

Using a 6-cup ring mold - lightly oil. Drain strawberry slices, but keep liquid. Add water to strawberry juice to equal 3/4 cup. Sprinkle gelatin over liquid and let stand for 3 mins. Refrigerate drained berries. In pan, combine sugar, chocolate chips and 1/2 cups milk. Cook gently over low heat, stirring constantly until mixture is very smooth and hot. Add gelatin mixture, stirring constantly, until gelatin is completely dissolved and entire mixture is integrated. Remove from heat, add remaining milk and vanilla. Pour into bowl. Refrigerate for 1 hr. Check to see if mixture mounds when dropped from spoon. If not, continue keeping in refrigerate and repeat checking. Using a mixer, beat heavy cream until stiff; fold into chocolate mixture. Pour into prepared mold and refrigerate 3 hrs. Unmold and garnish with strawberry cream. Creme: 1/2 pint cold heavy whipping cream

1 tsp. vanilla extract, 2-3 drops red food coloring

Mash refrigerated strawberries. Using mixer, beat whipping cream and vanilla until stiff. Fold in mashed strawberries and red food coloring. (Use enough coloring to give a pretty pink hue to mixture.)

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STRAWBERRY SYRUP

(For pancakes or ice cream)

1 cup sugar

1 cup water

2 cups mashed fresh strawberries, that have been washed, hulled and sliced In a pan, bring sugar and water to a boil. Slowly add mashed strawberries, return to a boil. Reduce heat, simmer, uncovered, stirring constantly, for 8-10 mins. Syrup can be refrigerated.

However you serve strawberries celebrate their color, and flavor to bring added excitement to any meal menu. ©Arleen M. Kaptur March 2002

(Excerpt from Strawberry/Chocolate Recipes by Arleen M. Kaptur)

To “line” your food with those great “marks” just like you see in magazines, allow grid to heat thoroughly before adding food.

Some food safety tips: Always serve cooked food from a grill on a clean plate - never one that held raw food. In hot weather never leave food out longer than 1 hr. and old adage keep hot foods hot and cold food cold applies whenever you cook outdoors.

One last hint - secret to evenly cooked vegetables on a kabob is to parboil starchy vegetables before they are threaded on a skewer. Sauces: steaks and chops - baste with sauce after you have flipped meat for last time, about last 3 mins. of grilling; Chicken - baste last 10 mins. Hot dogs/sausage - baste last 5-6 mins. However seasoned oils may be brushed during entire time entree is grilling.

With just a few of these hints, you are on your way to a summertime of great outdoor eating and your grilled food will make you proud. ENJOY! ©Arleen M. Kaptur 2002 April