On Wed, 21 Apr 2010 21:01:30 -0700, Lin
> wrote:

>Cool! We've been getting fresh, organic berries coming up from the
>central coast/Watsonville area for several weeks now. However, the local
>stands should be getting their crops out pretty soon. We've got this one
>little place barely a mile away we look forward to opening. I just like
>eating them nekkid!

Thanks to Michael Odom, I found an organic farm stand 3 miles from my
house! Their organic strawberries are in and I'm picking up a batch
tomorrow. If they look really good, I'm planning on making the below
for a small dinner party Saturday night. Makes for a light and tasty,
very, very pretty dessert:

@@@@@ Now You're Cooking! Export Format

Strawberry Spectacular

desserts

3 tablespoons sugar
3 tablespoons bread crumbs; unseasoned
6 sheets phyllo dough
vegetable cooking spray
2 pints strawberries; hulled
3 tablespoons semisweet chocolate; grated
confectioner's sugar
whipped topping
mint leaves; for garnish

Stir together sugar and bread crumbs. Remove 6 phyllo sheets from
package. Stack phyllo sheets. Use a sharp knife to cut into
rectangular halves, each about 13"x 8 1/2". Working one at a time, for
each pastry pouch, crisscross 2 rectangles so that they form a cross.
Cover the others with plastic wrap and then a damp cloth.

Coat crossed sheets with cooking spray; sprinkle with 1 tablespoon
sugar-breadcrumb mixture. Place 5 medium, stemmed berries in middle of
cross; sprinkle with 1/2 tablespoon chocolate. Gently pull up and
gather phyllo ends to cover strawberries completely and to form
rosette or pouch.

Coat baking sheet with vegetable spray. Place rosette on tray. Make 5
remaining rosettes. Cover with plastic wrap and refrigerate 2 - 12
hours. Prepare and refrigerate strawberry sauce.

Preheat oven to 450F. Bake rosettes 5 - 7 mins., watching closely,
until phyllo is browned and crisp.

Meanwhile, spoon about 1/4 cup sauce onto each of 6 dessert plates.
Top with hot rosettes. Dust top with confectioner's sugar. Garnish
with whipped topping and mint sprigs. Serve hot.

Sauce: Stem 1 pint strawberries, slice and set aside 1/2 cup. Blend
remaining berries in food processor with 3 tablespoons sugar. Stir in
the 1/2 cup sliced berries.

Notes: Indianapolis Star

Yield: 6 servings

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


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