Strawberries Galore

It looks like the theme that we're sticking with for these events is fruit, and this time it was strawberries. Strawberries were much easier to work with and not quite as overpowering as avocado. (I'm convinced no fruit could be as powerful as avocado.) Here was the menu:

APPETIZERS

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Shrimp & BBQ Sauce










Spinach & Strawberry Salad










Chicken & Pineapple

MAIN COURSE

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Pressure Cooker Pulled Pork with Strawberry BBQ Sauce

Ingredients

• 1 tablespoon ground Cumin
• 1 tablespoon Garlic powder
• 2 tablespoons Salt
• 2 tablespoons Brown sugar
• ¾ teaspoon Thyme
• 3 pounds Pork shoulder roast
• 1 cup Ketchup
• 1 Onion
• 2 tablespoons Cider vinegar
• 2 tablespoons Molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Ancho chili powder
• 2 pounds strawberries

Brine the shoulder for up to 4 hours (though we did just 1 hour for the potluck) in water to cover and 2 tablespoons of both salt and brown sugar. Remove shoulder from brine.
Brown the shoulder on all sides in the pressure cooker pan. Next, place a rack under the shoulder in the bottom of the pressure cooker and add all remaining ingredients, leaving aside two cups of the strawberries.
Close the lid and bring up to 15 pounds of pressure. Cook for 45min at pressure.
Remove the shoulder and add the remaining 2 cups of strawberries. Cook down sauce until your desired consistency is reached.

DESSERT

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Strawberry Freeze

Ingredients

• 12 CHIPS AHOY! Cookies
• 1 pkg. (8 oz) Cream Cheese, softened
• 1/2 cup sugar
• 12 oz. frozen berry juice concentrate
• 1 cup crushed strawberries
• 8 oz. cool whip
• 2 cups whole strawberries, cut in half
  

Arrange cookies in single layer on bottom of 9-inch springform pan. Beat cream cheese and sugar with mixer until well blended. Gradually beat in juice concentrate. Stir in crushed strawberries. Whisk in COOL WHIP until well blended. Pour over cookies in pan. Freeze 6 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with berry halves just before serving.

Taken from www.kraft.com

*Note: A substitution was made from 12 oz. of frozen berry concentrate to 12 oz. of fruit punch concentrate. If possible, I would avoid this substitution.

*Other Note: I obviously forgot to take a picture of this dessert alone. Oops.

Fruit Pizza

Ingredients:

• 1 tube of sugar cookie dough
• 8 oz. cream cheese
• 8 oz. cool whip
• Assorted fruit (grapes, kiwi, berries, etc)

Preheat oven to 350°. Roll cookie dough out evenly in the shape of a pizza on a cookie sheet or pizza sheet. Mix Cream Cheese with Cool Whip, spread on cookie like pizza sauce. Cut up fruit and arrange prettily on pizza. Serve like pizza!!

Recipe taken from Madison Eggert-Crowe.

*Note: Many cookies were made instead of one big cookie & only put strawberries on it. Make alterations as necessary.

Yogurt & Berries










Strawberry Crisp

DRINKS

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Smoothies
Daiquiris

Avocados for the day!

Who knew there were so many ways to prepare avocados?! This would have been up a lot sooner if my computer hadn't crashed, and I don't quite have access to the pictures right now, but once I do I will post them up. Avocado day turned out great, but I think it's going to be a while before I go out to buy one of these again. Here are the recipes!

BEVERAGES

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Avocado Milkshakes (Bill)

Ingredients:

• 1 liter milk
• 2-3 halved and peeled avocados
• 1/2 cup sugar

Blend on medium speed in the blender for 3-5 minutes.

Avocado Daiquiris (Bill)

Ingredients:

• 1+1/2 oz. light rum
• 1 cup crushed ice
• 3/4 oz. lime juice
• 1/4 avocado
  

Crush ice in blender. Add rum, lime juice, and 1/4 medium avocado in blender. Blend until thoroughly mixed and smooth. Pour into glass and garnish with lime wedge.

APPETIZERS

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Guacamole (Chrystina)

Ingredients:

• 2 avocados
• 1/2 lemon, juiced
• 2 tablespoons chopped onion
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

Notes: It doesn't taste as good with lime in it because it makes it too sweet. When 4 avocados were used it was enough for 8 people as an appetizer (with other food on the table). Make sure the avocados are ripe enough to be mushed.

Found on http://allrecipes.com//Recipe/best-guacamole/Detail.aspx

Emeril's Fried Avocado with Yummy Dip (Shannon)

Ingredients

• 1 1/2 cups buttermilk
• 3 tablespoons hot sauce
• 4 firm-ripe avocados, peeled, pitted, and each sliced into 8 even pieces
• 1 1/2 cups sour cream
• 1/4 cup fresh lime juice
• 1/4 cup plus 2 tablespoons chopped cilantro leaves
• 1/4 cup diced red onion
• 1 Serrano pepper, seeded and minced
• 1 1/2 teaspoons salt, divided
• Vegetable oil, for frying
• 1 1/2 cups fine yellow cornmeal
• 3 tablespoons flour
• 3/4 teaspoon Essence, plus more for seasoning, recipe follows
• 3/4 teaspoon baking powder
• Lime wedges, for garnish

Directions

In a medium bowl, combine buttermilk, hot sauce and avocado slices. Soak for 30 minutes.

In a small bowl, combine the sour cream, lime juice, cilantro, red onion, Serrano pepper, and 1/2 teaspoon of salt. Stir to combine. Chill until ready to use.

In a medium Dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat.

Combine cornmeal, flour, Essence, baking powder, and the remaining teaspoon of salt in a shallow dish. Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal.

Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side. Using a slotted spoon, remove slices and drain on a paper towel-lined plate. Season with additional Essence. Serve immediately with spicy lime crema and garnish with lime wedges.

Avocado Soup (Matt M)









Avocado Salad (Amanda)

THE MAIN COURSE

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Avocado Lasagna (Nevin)

DESSERT

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Avocado Icecream (Johanna)