12-1pm, Allendale - Parking Lot G
Registered Dietitian, Jody Vogelzang will feature a light and healthy dessert recipe for faculty and staff to help prepare and enjoy using ingredients right from the market! Sponsored by Human Resources and GVSU Department of Public Health. In the event of inclement weather, demonstrations move to the Russel H. Kirkhof Center 1142.
June 14 Recipe:
In France they might call this a soup a concassée. The strawberries are crushed rather than pureed, so the soup has lots of texture. Strawberries, like other red fruits and berries, are a great source of anthocyanins and ellagitannins, which have been shown to have antioxidant and anti-inflammatory properties. Featured in: The Fruits Of Summer, Sip By Sip.
1 heaping quart (2 1/4 pounds) ripe strawberries, hulled
2 Tablespoons fresh lemon juice
1 Tablespoon sugar
1 Tablespoon mild flavored honey such as clover
½ cup freshly squeezed orange juice
¼ teaspoon vanilla
Separate out a fourth of the prettiest strawberries. Quarter or slice them and toss in a large bowl with 1 tablespoon of the lemon juice and the sugar. Cover and refrigerate for 1 hour or longer.
Place the remaining strawberries in the bowl of a standing mixer fitted with the paddle, or in a food processor fitted with the steel blade. If using the mixer, turn on at medium-low speed and crush the berries to a coarse puree. If using a food processor pulse to a coarse puree. Add the remaining lemon juice, the orange juice, the honey and the vanilla and beat together. Taste and add more honey if desired. Chill until ready to serve.
Just before serving, stir the quartered strawberries with the juice that has accumulated in the bowl into the crushed strawberries. Ladle into bowls, top with chopped or slivered mint, and serve.
Jody will also be performing a food demo on August 2 and September 13.