Decadent Baked Strawberry French Toast en Casserole with Roasted Strawberries

Decadent Baked Strawberry French Toast en Casserole with Roasted Strawberries
Serves 8
  1. 1 pint ripe strawberries, hulled and diced
  2. 4 T. sugar
  3. 1 ½ pounds challah loaf, crust sliced off
  4. 4 eggs
  5. 3 cups half and half
  6. 1 pint ripe strawberries, hulled and quartered
  7. 2 T. maple syrup
  8. 1 T. canola or grapeseed oil
  9. pinch of salt
  10. erizzle of balsamic vinegar
  1. Place 1 pint strawberries and sugar in a food processor or blender and puree. Set aside.
  2. Slice the challah into ½ “thick slices. Arrange one layer in the bottom of a buttered 13 x 9” casserole or baking dish. Arrange the next layer in the opposite direction. Continue with a third layer in the first direction.
  3. Pour the strawberry puree into a large bowl and add the eggs and half and half. Whisk to blend. Pour the mixture over the sliced bread. Push down on the bread with your hands to fully submerge the bread. Cover loosely with foil and place on a sheet pan. Place boxes of pasta or stock on top of the French Toast to weight it and keep it submerged. Refrigerate 4 hours or overnight.
  4. Meanwhile, make the roasted strawberries by arranging the berries (1 pint) on a Silpat lined baking sheet. Drizzle with the maple syrup, grapeseed oil and salt. Roast in preheated 350 oven for 20 minutes, or until the berries have darked slightly. Let cool a few minutes then dribble with a bit of balsamic vinegar. Let cool to room temperature.
  5. Preheat the oven to 350. Carefully remove the foil. Bake until puffed, golden, and fully baked (pierce the center with a small knife to insure no liquid comes out). Let cool, then cut into squares. Serve topped with a bit of the roasted strawberries and a drizzle of maple syrup.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Strawberry Ricotta Tartlets

Strawberry Ricotta Tartlets
  1. 2 ½ cups almond flour
  2. 1/8 t. sea salt
  3. ½ t. cinnamon
  4. 4 T. plus 1/3 cup granulated sugar
  5. 8 T. unsalted butter, softened to room temperature
  6. 1 pound strawberries, hulled and thinly sliced
  7. 1 ½ T. freshly squeezed lemon juice
  8. 1 ¼ cups ricotta cheese
  9. 2 T. confectioners’ sugar
  10. 1 t. freshly grated lemon zest
  1. In the work bowl of a food processor fitted with the steel blade, combine the almond flour, salt, cinnamon and 4 tablespoons of sugar. Pulse to combine. Add the butter and process until the dough comes together.
  2. Transfer the dough onto a piece of plastic wrap and gather it into a cylinder. Roll the dough in the plastic wrap and refrigerate until firm, about 1 hour.
  3. In a medium bowl combine the strawberries, remaining 1/3 cup sugar and lemon juice. Mix well and allow the mixture to stand until syrupy.
  4. Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat.
  5. Unwrap the dough and cut into 16 slices. Transfer them to the prepared baking sheet and gently flatten lightly with the bottom of a glass dipped in sugar.
  6. Bake the tartlet crusts until they are crisp and golden brown, about 15 to 18 minutes. Remove from the oven and allow to cool on the pan for 10 minutes then transfer to a cooling rack.
  7. In a small bowl combine the ricotta, confectioners’ sugar and lemon zest.
  8. Carefully spread about 1 tablespoon of the ricotta mixture over each tartlet. Arrange a few strawberry slices over the ricotta and drizzle some of the syrup over the top.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Sweet Basil Granita with Strawberries

Sweet Basil Granita with Strawberries
Serves 8
  1. 3 cups water
  2. 2/3 cup sugar
  3. 1½ cups packed fresh basil leaves
  4. ¼ cup freshly squeezed lime juice
  1. 1 pound ripe strawberries, quartered
  2. superfine sugar, if needed
  3. a few fresh mint leaves, cut chiffonade
  4. a few fresh basil leaves, cut chiffonade
For the granita
  1. Combine the water and 2/3 cup sugar in a saucepan and simmer over medium heat until the sugar has completely dissolved. Pour into a metal bowl set over a larger bowl of ice until the syrup is cold. Puree the syrup with the basil and the lime juice until smooth.
  2. Pour the mixture into a glass baking dish, cover with foil and freeze until firm, at least 5-6 hours.
To Assemble
  1. Arrange the berries in dessert dishes or large martini glasses and sprinkle with the superfine sugar, if needed. Scrape the granite with a fork to create icy crumbles and spoon then on top of the berries. Garnish with the mint and basil chiffonade and serve right away.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/