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STRAWBERRY MARGARITA FOR CINCO DE MAYO

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This twist on the classic margarita is both delicious and beautiful.  If you want to go with the classic margarita, just leave out the strawberries and add an additional squeeze of fresh lime.

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 Strawberry Margarita for Cinco De Mayo
A beautiful sweet and sour cocktail that makes any celebration special.
Course Cocktails
Cuisine Mexican
Prep Time 3 minutes
Servings
Ingredients
Course Cocktails
Cuisine Mexican
Prep Time 3 minutes
Servings
Ingredients
Instructions
  1. Muddle the strawberries and basil in the bottom of a shaker. Add the gin, sour mix and ice and shake. Strain mixture into a glass of ice. Garnish with lemon zest, strawberry and basil leaves.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

STRAWBERRY RHUBARB PIE

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This is the perfect pie crust.  It’s light, buttery, and flaky.  The sweet strawberries come together with the tangy rhubarb for the perfect bite.

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 Strawberry Rhubarb Pie
Sweet and tart with a buttery flaky crust.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
For the crust
For the filling
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
For the crust
For the filling
Instructions
  1. In the bowl of a food processor add the flour, salt, sugar and butter and pulse until butter is the size of a pea. Add the cold water 1 tablespoon at a time while pulsing until mixture comes together and forms a ball. Divide in half and wrap in saran wrap and refrigerate.
  2. Mix all the filling ingredients in a large bowl Preheat the oven to 350 degrees.
  3. Roll the dough out on a floured surface with a rolling pin. Place it on the bottom of a pie pan. After rolling the 2nd dough out, slice it into 1/2 strips to make the lattice work for the top of the pie. Brush with beaten egg and sprinkle with a tablespoon of sugar. Bake for 50 minutes.
Recipe Notes

Feel free to use all strawberries or all rhubarb when making this pie. If you use all rhubarb, you might want to add a little extra sugar to sweeten it up. © Galley Chef All Rights Reserved

Recipes

STRAWBERRY TART WITH PASTRY CREAM

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A strawberry tart with Pastry Cream is not only a beautiful presentation for any party, it has a springtime essence that everyone loves.

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 Strawberry Tart with Pastry Cream
Scrumptious fresh strawberries make this a spring-time favorite.
Course Dessert
Cuisine French
Servings
Ingredients
For the Tart
For the pastry cream
Course Dessert
Cuisine French
Servings
Ingredients
For the Tart
For the pastry cream
Instructions
For the tart
  1. Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes. Meanwhile, preheat the oven to 375 degrees F. Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
  2. Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
For the pastry cream
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, orange liquor, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold. Yield: 2 cups
Recipe Notes

© Galley Chef All Rights Reserved