Jo March is a terrible cook. I mean, salty strawberries? Gross. And yet she tries, so I've chosen to honor this effort with a recipe that scores a spot on the Le Creuset Challenge roster: Salty Strawberry Crisp. Unfortunately, I didn't think it was very good. But I also don't like baked strawberries...so I might not be the best person to rate this one. You can be the judge! Enjoy the bonus stroke of genius I had while pondering my freshly squeezed lemons from the lemonade I made, below the recipe.
(From The Craving Chronicles)
Got some lemons you've squeezed to make lemonade? Got some sorbet? You got the easiest fancy looking dessert ever. Jo would probably still screw it up.
Take your lemon half, and cut of the very end, leaving some skin but creating a flat surface so it can stand on its own. Scrape the inside clean with a spoon or parring knife. Let your frozen sorbet thaw a bit for easy scooping. When it's nice and pliable, fill the lemons, put them on a plate, and pop them back into the freezer for at least 20 minutes to get firm. Garnish with a mint sprig, feel fancy, and gloat because it was the easiest, prettiest desert short of buying a cake.
Voila!
Jo's Salty Strawberries (AKA Salty Strawberry Crisp)
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| Jo's Salty Strawberries (aka Salty Strawberry Crisp) |
Serves 4-6
Ingredients
2-3 cups diced strawberries (I used fresh, but I bet frozen will work here too)
1 tsp fresh lemon juice
1 Tbsp granulated sugar (make sure it's not salt, Jo)
1 Tbsp cornstarch
15 Ritz crackers
1 tsp brown sugar
3 Tbsp salted butter, melted
a tiny bit of Kosher salt
Directions
- Preheat the oven to 350 and coat a small Le Creuset with cooking spray.
- Toss the strawberries with the lemon juice, granulated sugar, and cornstarch in a medium bowl before pouring it into the prepared pot.
- In another medium bowl, crush the Ritz into small pieces (fingers are sufficient) and add the brown sugar, and butter. Combine until just damp but pretty evenly mixed. Top the pot with the mixture and sprinkle a tiny, tiny toss of Kosher salt over the top.
- Bake for 25-30 minutes until the top is browned and there's some good bubblin' going on in your pot.
- Remove, let cool for a few minutes, and serve with vanilla creamed ice or strawberry sorbet (bonus recipe below!)
Cold Pockets (aka Stuffed Frozen Lemons)
Got some lemons you've squeezed to make lemonade? Got some sorbet? You got the easiest fancy looking dessert ever. Jo would probably still screw it up.
Take your lemon half, and cut of the very end, leaving some skin but creating a flat surface so it can stand on its own. Scrape the inside clean with a spoon or parring knife. Let your frozen sorbet thaw a bit for easy scooping. When it's nice and pliable, fill the lemons, put them on a plate, and pop them back into the freezer for at least 20 minutes to get firm. Garnish with a mint sprig, feel fancy, and gloat because it was the easiest, prettiest desert short of buying a cake.
Voila!
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