Recipe: Chocolate-covered strawberries

CHOCOLATE-COVERED STRAWBERRIES

Makes about 20.

For the nicest presentation, look for strawberries with their stems intact.

• 8 oz. semisweet chocolate, finely chopped

• 1 lb. large strawberries (about 20), washed and dried well

•¹/₃ c. finely chopped pistachios (optional)

Directions

Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat. Then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.

Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)

STRAWBERRY GELATINS

Serves 4.

• 1¹/₂ lb. strawberries, divided

• 2 tbsp. fresh lemon juice

• 2 ( 1/4-oz.) pkg. unflavored gelatin

Directions

Hull and quarter 1 pound of the strawberries. Combine in a medium bowl with sugar and lemon juice. Set aside, stirring occasionally, about 10 minutes. Place 1 cup cold water in a small saucepan; sprinkle gelatin over water. Let stand at least 5 minutes to soften.

Working in batches, purée strawberry mixture in a blender. Strain through a fine-meshed sieve into a large measuring cup after each batch (discard solids). Add enough water to strained juice to measure a total of 3 cups liquid. Set aside.

To serve, hull and dice remaining ¹/₂pound strawberries. Spoon on top of chilled gelatin.

ALMOND-CORNMEAL STRAWBERRY SHORTCAKES

Serves 6.

For shortcakes:

• 6 tbsp. butter, room temperature, plus more for tins

•³/₄c. sliced almonds, divided

•³/₄c. sugar

• 2 eggs

• 1 tsp. vanilla extract

• ¹/₄tsp. salt

For filling:

• 1 lb. strawberries

•¹/₃c. plus 1 tbsp. sugar, divided

•³/₄c. heavy cream

Directions

In a food processor, blend ¹/₂cup sliced almonds with sugar until finely ground. Add butter, eggs, vanilla and salt. Process until combined, scraping down sides of bowl as necessary (mixture may appear curdled at this point). Add flour and cornmeal; pulse just until moistened.

Divide batter evenly among prepared muffin tins. Sprinkle with remaining ¹/₄ cup sliced almonds. Bake until golden and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Give cakes 5 minutes in pan to cool. Remove and transfer to a rack to cool completely.

To prepare filling: Hull and quarter strawberries. In a medium bowl, combine with¹/₃cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated).

In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form.