JULY 2004 RECIPES
FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

CHILLED STRAWBERRY-MINT SOUP
1 1/2 cups sliced fresh strawberries
3/4 cup sour cream
3/4 cup heavy cream
2 Tbsp. orange juice
2 Tbsp. honey
1 1/2 tsp. finely chopped fresh mint leaves
Fresh strawberry slices, kiwi fruit slices, and fresh mint sprigs for garnish
In a food processor or blender, place the strawberries, sour cream, heavy cream, orange juice, and honey; whirl until smooth. Stir in mint. Taste for sweetness; if necessary, add more honey. Refrigerate until well chilled. To serve, put into cold soup bowls and top with strawberry slices, kiwi fruit slices, and mint sprigs for garnish.
Makes 2 servings

CROISSANT FRENCH TOAST

1 Tbsp. flour
4 egg yolks
1 Tbsp vanilla extract
2 cups whipping cream
½ cup sugar
2 scoops vanilla ice cream
1/4 cup milk
4 egg whites
2 whole eggs
nutmeg
4 Croissants, sliced in half
butter
Fresh Strawberries, sliced
  • Combine flour, egg yolks, and vanilla in a bowl; set aside.
  • In a saucepan over medium heat, bring the whipping cream and sugar to a boil; remove from heat.
  • Stir a small amount of hot cream into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat and stir in ice cream. Set aside.
  • Combine milk, egg whites and whole eggs. Dip each half of the croissant in the mixture, turning to coat both sides, sprinkle with nutmeg, and place on a preheated griddle greased with the butter. Cook until golden brown, turn and cook other side the same.
  • Remove from griddle and place on serving dish. Sprinkle with strawberries and top with cream sauce.
Makes 8 servings

KEY LIME CHEESECAKE with STRAWBERRY SAUCE

CRUST:
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
FILLING:
3 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
3 large eggs
1 (8-ounce) container sour cream
1 1/2 teaspoons grated lime rind
1/2 cup lime juice
STRAWBERRY SAUCE:
1 1/4 cup fresh strawberries
1/4 cup sugar
1 1/2 teaspoons grated lime rind
Garnishes: strawberry halves, lime slices, lime zest
Stir together first 3 ingredients, and firmly press on bottom and 1 inch up sides of a greased 9-inch springform pan.

Bake at 350° for 8 minutes; cool.

Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 11/4 cups sugar, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream, rind, and juice. Pour batter into crust.

Bake at 325° for 1 hour and 5 minutes; turn oven off. Partially open oven door; let stand in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan, releasing sides.

Cool completely in pan on a wire rack; cover and chill 8 hours. Garnish, if desired, and serve with Strawberry Sauce.

Strawberry Sauce:
Process fresh strawberries, sugar, and grated lime rind in a food processor until smooth, stopping to scrape down sides. Makes 1 cup.
Serves 12