KUSA - Your Memorial Day menu doesn't have to be just hamburgers and hotdogs. Chef David Bondarchuck, with Scratch Catering Services, shares sweet side dishes that are also healthy.
Recipes from: Scratch Catering Services/David Bondarchuck
Strawberry Fields Forever
What you need:
1/4 cup Tablespoon Granulated Sugar
2 pound fresh Strawberries
1/2 cup olive oil
4 Tablespoons Balsamic Vinegar
Mixed Greens: of your choosing (Romaine, Red Leaf, Arugula, Radicchio, Spinach, Endive)
Candied Pecans (recipe follows)
Course Salt and Fresh Cracked Pepper to taste
What to do:
Clean, hull, and slice the strawberries lengthwise
Take 1 pound of the cleaned, sliced, and hulled strawberries: and add the sugar, Balsamic vinegar, and Olive Oil to a blender. Puree the ingredients until Smooth. Add the Course Salt and Fresh Cracked Pepper to taste.
The Candied Pecans:
In a teflon coated small pan, add 3 tablespoons of granulated sugar, and 1/2 teaspoon of fresh cracked pepper. heat pan over medium high heat, when sugar starts to turn liquid add one cup of Pecans half and stir continuously, lightly with the twines on a fork until the sugar has all liquified and coasted the Pecans. Remove from heat and allow to cool on parchment paper. Breaking up large clumps and pieces as the nuts cool.
*Careful this mixture is very hot! Place a small bowl of water near the work area for immediate dipping in case you get burned.
Clean and cut Mixed greens and toss in SOME of the strawberry balsamic vinaigrette dressing, you will not use of of this! Then top with fresh sliced strawberries, and candied Pecans, and serve immediately!
Scratch Catering Services: Mini Blueberry Fool Parfaits
What you need:
1 Pint Fresh Blueberries
3 Tablespoons Granulated Sugar
2 teaspoons Fresh Lemon Juice
1 Quart heavy cream, reserving 1 pint for additional whipped cream
1 teaspoon Vanilla Extract
2 Tablespoons Confectioners Sugar
What to do:
In a saucepan on medium, add Blueberries, sugar, and lemon juice. stirring occasionally until the sugar is dissolved. Remove from heat, cover and chill.
In an electric mixer, whip heavy cream, into whipped cream, remove bowl from mixer, and add whipped cream to a bowl. Repeat this process for the second pint of whipped cream, and add in vanilla extract, with 2 Tablespoons of Confectioners sugar.
In the bowl of whipped cream with a rubber spatula gently fold in chilled blueberry mixture to the whipped cream, as not to allow the whipped cream to fall.
Spoon or pipe, blueberry mixture into glasses, jars, or other vessels. top with additional whipped cream, and crushed Shortbread cookies!
*Hint: make these ahead of time, and keep in the fridge without the cookie topping, just before serving remove from fridge, add cookie garnish and enjoy!
Scratch Catering Services: Mojito (4 Ways)
2 ounces Bacardi Silver
2 Fresh sprigs mint leaves
1 Tablespoon Superfine Sugar
Classic Mojito: 1/2 lime cut into two, top with Club Soda
Pomegranate-Lime Mojito: made just like the Classic, except top with Pomegranate Juice instead of Club Soda
Mango Mojito- Substitute a thick Fresh Mango Slice for lime, and top with Mango Juice instead of Club Soda
Pineapple Mojito- Substitute Fresh Pineapple Flesh for lime, and top with pure Pineapple Juice instead of Club Soda
In a mixing glass, muddle Fresh Fruit (Lime, Mango, or Pineapple) with Fresh Mint and sugar until all the sugar is dissolved.
Add ice to glass and fill 3/4 full, add Bacardi and shake. Top off glass with club soda, or substituted fruit juice.
Garnish with a full sprig of fresh mint for serving. (optional)