Driscoll’s Strawberry Crème’ Brulee’ 12 Driscoll’s Strawberries, hulled 2 cups half and half 6 egg yolks 1/3 cups plus ¼ cup sugar, divided 1 tsp vanilla extract 1. Preheat oven to 325 degrees. 2. Heat half and half in microwave or a small saucepan until warm to the touch, 2-3 minutes. 3. Beat egg yolks, 1/3 cup sugar and vanilla in a medium bowl or 4-cup measuring cup with pouring spout. Whisk in warm cream. 4. Place 6 custard or souffle’ cups in a 12x9 inch baking pan. 5. Pour egg mixture evenly into dishes. 6. Pour very hot water carefully around dishes to about halfway up sides. 7. Bake 35-45 minutes or until center feels set to the touch. (Check at 30 minutes, custards may bake quicker depending on temperature of half and half and water bath.) Carefully remove cups from water and cool. Cover and refrigerate at least 1 hour or up to 24 hours. 8. To serve, slice strawberries and arrange 2 on each custard (this can be done agead and refrigerated until ready to serce). Just before serving, hear remaining ¼ cup sugar in a small heavy saucepan over medium-high heat, tilting pan to melt evenly as sugar liquefies. Once sugar is melted, reduce heat to low and cook until very liquid and golden-brown. Quickly drizzle 1 to 2 teaspoons sugar mixture strawberries on top of custards. Serve immediately. Lighten up tip 9. Lighten up the recipe by replacing half-and-half with 2% milk. No-Bake Strawberry Icebox Cake (from the Kitchen.com) serves 8 2 pounds fresh strawberries, washed 3 1/4 cups whipping cream, divided 1/3 cup confectioners sugar 1 teaspoon vanilla 1/2 teaspoon rosewater (optional) 4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers 2 ounces dark chocolate, finely chopped Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices. With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine. Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries. To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle. Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries. Goat Cheese and Strawberry Grilled Cheese (Southern Living) 1 (4-oz.) goat cheese log, softened 6 whole grain bread slices 4 1/2 teaspoons red pepper jelly 3/4 cup sliced fresh strawberries 6 large fresh basil leaves 1 1/2 cups fresh watercress or arugula Salt and pepper to taste Directions 1. Spread goat cheese on 1 side of 3 bread slices. 2. Spread pepper jelly on 1 side of remaining bread slices; layer with strawberries, basil leaves, and watercress. 3. Sprinkle with salt and pepper to taste. 4. Top with remaining bread, goat cheese sides down. 5. Cook sandwiches in a large, lightly greased nonstick skillet over medium heat 2 to 3 minutes on each side or until golden brown.