Chocolate-Dipped Strawberries Yield: 16 Servings Ingredients 16 large strawberries, washed and patted completely dry with paper towels 8 ounces bittersweet or milk chocolate, coarsely chopped or grated Preparation Place berries on parchment lined baking sheet and refrigerate until well chilled, at least 1 hour. Place chocolate in a microwave-safe bowl and microwave on high, just until melted, 1 to 2 minutes. Whisk until smooth. Hold a berry by stem end and dip three-quarters of it into melted chocolate, making sure to coat berryâ€™s surface and letting excess drip back into bowl. Return to parchment-lined baking sheet. Repeat with remaining strawberries. Refrigerate until chocolate is set, about 1 hour, or up to 6 hours.
Cordial Cherries Brandy-soaked cherries can be left in the freezer for up to two days before you dip them into the chocolate. Yield: 2 1/2 dozen Ingredients 1 (10-ounce) jar maraschino cherries with stems 1/2 cup brandy (optional) 1 (8-ounce) package semisweet chocolate baking squares, chopped Preparation Drain maraschino cherries, and return to jar. Pour brandy, if desired, in jar; cover with a lid, and freeze 8 hours. Drain cherries, and pat dry, reserving brandy for another use. Melt two-thirds of chocolate baking squares in a saucepan over medium heat, stirring until a candy thermometer reaches 115Â°. Remove from heat; add remaining chocolate, and stir until candy thermometer reaches 89Â° and chocolate is smooth. Dip cherries quickly into melted chocolate, coating well. Place cherries on wax paper, stem sides up, and cool.
Dinner with Catherine 2010
Dinner with Catherine Recipes