STRAWBERRY TRIFLE

	Strawberry trifle Click photo for larger image.

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This is something I threw together for a last-minute office get-together.

-- Arlene Burnett

• 1 prepared pound cake, 12 to 16 ounces
  
• 3 to 4 tablespoons Grand Marnier
  
• 5.9-ounce box instant vanilla pudding
  
• 2 1/2 cups milk
  
• 8-ounce package cream cheese, softened
  
• 1 cup whipping cream
  
• 3 to 4 pounds fresh strawberries, chopped (save some for decorating)

Slice the pound cake in 3/4- to 1-inch slices. Brush both sides with Grand Marnier. Cut each slice into 4 pieces; set aside.

Place the pudding in a bowl, add the milk and mix with a wire whisk until smooth and slightly thickened. Add the softened cream cheese to the pudding, beat mixture with electric mixer until smooth. In a separate bowl beat the whipping cream until smooth (beaters must be clean). Fold the whipping cream into the pudding mixture.

Place some of the pound cake in the bottom of a large glass bowl. Toss in strawberries and top with the pudding mixture. Repeat layers finishing with pudding. Decorate with sliced strawberries. Refrigerate for about 4 hours. Serves 12 or more, depending on portion size.

-- Arlene Burnett

STRAWBERRY AND MASCARPONE RISOTTO

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The cookbook this recipe comes from -- "The Good, the Bad and the Yummy" by Adina Steiman -- puts it in the "bad" category, as a carb indulgence and describes it as "grown-up rice pudding." It's delicious even for breakfast.

-- Bob Batz Jr.

• 3/4 cup arborio rice
  
• 2 1/2 to 3 cups whole milk (do not substitute low-fat or skim milk)
  
• 1/2 cup plus 2 tablespoons sugar
  
• 1/2 teaspoon grated orange zest
  
• 1 vanilla bean, split, or 1 teaspoon vanilla extract
  
• 1/2 cup chopped ripe strawberries
  
• 1/2 cup mascarpone cheese, at room temperature
  
• Balsamic vinegar

In a heavy-bottomed large saucepan, combine the rice, 2 ¹/₂ cups of milk, the sugar and orange zest. Scrape the seeds from the vanilla bean into the pot and then toss in the pod.

Heat the rice over medium-low heat and stir until the liquid just begins to bubble. Reduce the heat so the risotto cooks at a gentle simmer. Cook for 30 to 40 minutes, stirring frequently with a wooden spoon, until the pudding is thick and creamy, and the rice is tender and soft. If the risotto needs more liquid, add a bit more milk as it cooks.

Gently fold the strawberries and mascarpone into the risotto, drizzle with some good balsamic vinegar, and dig in right away, while the strawberries have that great firm-soft texture.

Makes 4 servings.

-- "The Good, the Bad and the Yummy" by Adina Steiman (Running Press, 2007)

STRAWBERRY FOOL

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In his meticulous new book, "Cook the Perfect ..." (DK, 2007), London chef Marcus Wareing writes, "This is one of the best ways to use overripe fruit that has plenty of flavor." He says the key is to cook the fruit, rather than use a raw puree as most recipes do. You can use other berries; just adjust the sugar to taste. Leaf or sheet gelatin, which must be soaked before using, is popular in Europe but available in the U.S. at specialty outlets (such as www.kingarthurflour.com). If you prefer to use gelatin powder, as I did, substitute 1 1/2 to 2 teaspoons of the powder and stir it directly into the puree. Note: I used organic strawberries, which are harder to find and more expensive, but conventionally grown ones "consistently have the highest pesticide residues when tested by the USDA and the FDA," writes Myra Goodman in "Food to Live By: The Earthbound Farm Organic Cookbook" (Workman, $21.95). She feels so strongly about it that strawberries are one conventionally grown produce item she refuses to buy. Local doesn't mean organic, but you can ask your local grower what they do.

-- Bob Batz Jr.

• 2 1/4 pounds soft, ripe strawberries, hulled and quartered lengthwise
  
• Juice of 1/2 lemon
  
• 1 1/3 cups plus 1 tablespoon granulated sugar
  
• 2 leaves gelatin, or 1 1/2 to 2 teaspoons of powdered gelatin
  
• 1 cup heavy cream
  
• 1 cup thick, plain yogurt, preferably Greek

For whipped cream

• 2/3 cup of heavy cream
  
• 1 tablespoon sifted confectioner's sugar

Place a large, heavy saucepan over medium to high heat. When hot, put in strawberries, lemon juice and granulated sugar. Cook for about 15 minutes, stirring frequently. Remove from heat.

Soak the gelatin leaves in ice water for about 10 minutes until soft. Meanwhile, pour the contents of the saucepan into a blender and puree until smooth. Transfer to a large bowl.

Remove the gelatin leaves from the water and squeeze dry, then stir into the warm puree until dissolved. (Or add gelatin powder.) Cover and refrigerate for about half an hour until chilled but not set. Lightly whip 1 cup cream.

Stir the yogurt into the puree, then fold in the whipped cream until evenly mixed. Divide equally among six glasses. Cover and refrigerate at least 6 hours, preferably overnight.

To finish, lightly whip ²/₃ cup cream with 1 tablespoon confectioner's sugar until it just holds its shape and spoon on top of the fools. Serve immediately or keep in the refrigerator for up to 2 hours before serving.

Serves 6.

-- "Cook the Perfect ..." by Marcus Wareing (DK, 2007)

PAVLOVA

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I saw the stunning photo of Pavlova in the 25th-anniversary edition of the "Silver Palate Cookbook" and thought, "This is something different." It was elegant and reasonably easy to make.

-- Arlene Burnett

• Butter for greasing the pan
  
• Flour, for flouring the pan
  
• 4 egg whites, room temperature
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon cream of tartar
  
• 1 cup superfine sugar
  
• 4 teaspoons cornstarch
  
• 2 teaspoons white wine vinegar
  
• 1 teaspoon vanilla extract
  
• 1 cup heavy cream, chilled
  
• 2 to 3 cups strawberries, sliced and sprinkled with sugar and Grand Marnier

Preheat the oven to 275 degrees. Butter and lightly flour an 8-inch springform pan.

Beat the egg whites, salt, and cream of tartar together in a bowl until the whites hold a stiff peak. Add the sugar, a few tablespoons at a time, beating until the mixture is stiff and glossy. Beat in the cornstarch, then the vinegar and the vanilla.

Gently fill the pan with the meringue mixture, spreading it higher around the edges than in the center of the pan to form a depression.

Bake the cake until the meringue is firm and lightly browned, 1 to 1¹/₂ hours. Pavlova will remain moist inside. Cool slightly, unmold, slide onto a serving plate and cool completely.

Lightly whip the cream. Just before serving, spread the Pavlova with whipped cream and then with the strawberries. Serve immediately.

Makes 4 to 6 portions.

-- "Silver Palate Cookbook" by Julee Rosso and Sheila Lukins with Michael McLaughlin