Most Romantic Recipe Contest Winners! 
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Grand Prize Winner: Christine Friesenhahn's Hearts Afire Lobster and Strawberry Parfaits
Ingredients
1 4 oz lobster tail (or 4 oz shrimp), steamed
1/2 cup ripe strawberries, chopped
1/4 cup red onion, finely minced
3 T finely chopped cilantro
1/2-1 tablespoon finely minced fresh jalapeno
1 T lime juice
1 T orange juice
1/8 teaspoon salt
1/2 cup ripe strawberries, chopped
1/4 cup red onion, finely minced
3 T finely chopped cilantro
1/2-1 tablespoon finely minced fresh jalapeno
1 T lime juice
1 T orange juice
1/8 teaspoon salt
Directions
Slice lobster into 1/2 inch pieces and set aside. Combine remaining ingredients in a small bowl.
In each of two champagne flutes, place 1 heaping tablespoon of strawberry mixture. Top with half of the lobster, packing slightly. Divide remaining strawberry mixture on top of lobster, including juice. Garnish with jalapeno slice, and strawberry slice cut with a small heart cookie cutter.
2nd Place Winner: Amy Tong's Strawberry and Cream Crepe Layer Cake
Ingredient for the fillings:
1 pound fresh strawberry, sliced (reserve 1 for garnish on top)
1 lemon, zested and juiced (divided)
2 tablespoons sugar
3/4 cup heavy cream
1 teaspoon vanilla extract
3/4 cup powdered sugar, plus more for dusting on top for garnish
6 ounce Strawberry Cream Cheese (softened at room temperature)
Ingredients for the crepes:
1 large egg
1/4 cup plus 2 tablespoons milk
1/4 cup water
1/2 cup all purpose flour
1 1/2 tablespoons melted butter, more for greasing the pan
4 teaspoons sugar
1/2 teaspoon vanilla extract
1 pound fresh strawberry, sliced (reserve 1 for garnish on top)
1 lemon, zested and juiced (divided)
2 tablespoons sugar
3/4 cup heavy cream
1 teaspoon vanilla extract
3/4 cup powdered sugar, plus more for dusting on top for garnish
6 ounce Strawberry Cream Cheese (softened at room temperature)
Ingredients for the crepes:
1 large egg
1/4 cup plus 2 tablespoons milk
1/4 cup water
1/2 cup all purpose flour
1 1/2 tablespoons melted butter, more for greasing the pan
4 teaspoons sugar
1/2 teaspoon vanilla extract
Directions
To prepare the fillings:
In a medium mixing bowl, gently toss strawberry slices with 2 tablespoon of lemon juice and sugar together. Set aside.
In another mixing bowl, use a hand held mixer and whip heavy cream with vanilla extract and powdered sugar until medium peak forms. Add cream cheese and lemon zest, whip until ingredients are well combined.
To prepare the crepes:
In the blender, combine all crepe ingredients and pulse for 10 seconds. Chill the crepe batter in the refrigerator for 30minutes to one hour, or until the bubbles subsided.
Heat a small non-stick pan and grease with butter on low heat. Pour one ounce (about 2 tablespoons) of batter into the center of the pan, swirl to spread evenly. Cook the crepe for 30 seconds and flip, cook for 10 more seconds and remove to a cutting board to cool. Repeat until all crepe batter is used. Should be able to get 8 to 10 crepes from the batter.
To Assemble:
On a serving plate or cake stand, place 1 crepe in the middle, spread 3 to 4 tablespoons of cream cheese mixture evenly on top leaving a 1/2 –inch border all around. Layer strawberry slices on cream and top with another crepe. Continue to layer until used up all the crepes.
On the very top crepe layer, dollop a tablespoon of cream cheese mixture in the middle and top with a whole strawberry to garnish. Dust with powdered sugar. Refrigerate until ready to serve.
To prepare the fillings:
In a medium mixing bowl, gently toss strawberry slices with 2 tablespoon of lemon juice and sugar together. Set aside.
In another mixing bowl, use a hand held mixer and whip heavy cream with vanilla extract and powdered sugar until medium peak forms. Add cream cheese and lemon zest, whip until ingredients are well combined.
To prepare the crepes:
In the blender, combine all crepe ingredients and pulse for 10 seconds. Chill the crepe batter in the refrigerator for 30minutes to one hour, or until the bubbles subsided.
Heat a small non-stick pan and grease with butter on low heat. Pour one ounce (about 2 tablespoons) of batter into the center of the pan, swirl to spread evenly. Cook the crepe for 30 seconds and flip, cook for 10 more seconds and remove to a cutting board to cool. Repeat until all crepe batter is used. Should be able to get 8 to 10 crepes from the batter.
To Assemble:
On a serving plate or cake stand, place 1 crepe in the middle, spread 3 to 4 tablespoons of cream cheese mixture evenly on top leaving a 1/2 –inch border all around. Layer strawberry slices on cream and top with another crepe. Continue to layer until used up all the crepes.
On the very top crepe layer, dollop a tablespoon of cream cheese mixture in the middle and top with a whole strawberry to garnish. Dust with powdered sugar. Refrigerate until ready to serve.
Third Place Winner: Michelle Grabowski's Strawberries and Cream Tower
Ingredients for Chocolate Wafer Cookies:
1 1/2 (12 Tbsp.) unsalted butter - softened
3/4 cup powdered sugar
1 egg
1 teaspoon vanilla extract
3/4 cup cocoa powder - very good quality
1/4 teaspoon kosher salt
1 1/4 cup all purpose flour
Directions
Mix butter and powdered sugar until smooth. Add egg and vanilla.
Mix in cocoa powder and salt until well incorporated.
Add flour until just combined.
Wrap dough in plastic wrap and place in fridge until cold.
Preheat oven to 325 degrees and line baking sheet with parchment paper.
Turn dough out onto floured surface, roll out chocolate dough to 1/4 inch thickness and using any size biscuit cutter, cut out rounds.
Bake for 10 minutes and let cool.
Strawberry puree:
16 ounces California strawberries - diced
2 tablespoons sugar
Heat strawberries and sugar in medium saucepan over medium high heat for 5 minutes until strawberries have broken down and rendered juices.
Remove from heat and puree in small food processor.
Strain so no seeds are in sauce and refrigerate.
Whipped Cream:
16 ounces heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Whip cream, sugar and vanilla till stiff peaks.
Separate half of the whip cream and set aside.
Fold strawberry puree into remaining whip cream.
Assembly:
Place one cookie on small plate. Spoon large tablespoon of plain whip cream on top. Place another cookie on top of that. Spoon a large tablespoon of strawberry whip cream on top and top with another chocolate cookie. Doll up plain whip cream and top with fanned strawberry.
1 1/2 (12 Tbsp.) unsalted butter - softened
3/4 cup powdered sugar
1 egg
1 teaspoon vanilla extract
3/4 cup cocoa powder - very good quality
1/4 teaspoon kosher salt
1 1/4 cup all purpose flour
Directions
Mix butter and powdered sugar until smooth. Add egg and vanilla.
Mix in cocoa powder and salt until well incorporated.
Add flour until just combined.
Wrap dough in plastic wrap and place in fridge until cold.
Preheat oven to 325 degrees and line baking sheet with parchment paper.
Turn dough out onto floured surface, roll out chocolate dough to 1/4 inch thickness and using any size biscuit cutter, cut out rounds.
Bake for 10 minutes and let cool.
Strawberry puree:
16 ounces California strawberries - diced
2 tablespoons sugar
Heat strawberries and sugar in medium saucepan over medium high heat for 5 minutes until strawberries have broken down and rendered juices.
Remove from heat and puree in small food processor.
Strain so no seeds are in sauce and refrigerate.
Whipped Cream:
16 ounces heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Whip cream, sugar and vanilla till stiff peaks.
Separate half of the whip cream and set aside.
Fold strawberry puree into remaining whip cream.
Assembly:
Place one cookie on small plate. Spoon large tablespoon of plain whip cream on top. Place another cookie on top of that. Spoon a large tablespoon of strawberry whip cream on top and top with another chocolate cookie. Doll up plain whip cream and top with fanned strawberry.
Categories: Strawberry Everything
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