Minted Strawberry Carpaccio

by valentina on June 4, 2012

Post image for Minted Strawberry Carpaccio

Call me quirky.

I prefer to eat my ice-cream right out of a pint container that I’ve wrapped in a paper towel.  To me, it tastes better this way.

I can’t drink coffee out of a glass mug.  It’s just not the same.

I like to eat a peach in slices.

These are just a few of my food quirks!

The thing is, the way a food arrives to you does affect your overall experience — and your feelings about the item in question.

Slicing strawberries thinly and arranging them in this pretty pattern will no doubt be a different experience than biting into a whole strawberry as you hold the stem.   (And don’t get me wrong, the later can be absolutely delicious!)

You might have noticed that I quite enjoy fruit carpaccio — avocados, citrus fruits — it’s all just so beautiful.  This Minted Strawberry Carpaccio is a lovely appetizer or dessert!

How do you eat your ice cream?  What’s your favorite way to eat strawberries?  And what food quirks do you have? I want to know!  Please tell me in the comments below.

Minted Strawberry Carpaccio

Prep Time: 1 hour, 10 minutes

Active Work Time: 10 minutes

Serving Size: Serves 2

Recipe

1/4 cup water

1 to 2 tablespoons granulated sugar

About 1/2 cup loosely packed, fresh mint leaves

1 cup thinly sliced, washed and strawberries (about 1/8-inch slices)

1 tablespoon crumbled goat cheese

  1. Add the water, sugar and mint leaves to a small saucepan over high heat. Bring to a boil and then immediately remove from the stove. This will be a minty syrup -- let it cool until it's warm, but not cold.
  2. Place the sliced strawberries in a small to medium-sized bowl or glass container and pour the syrup over them.
  3. Let the strawberries marinate at room temperature for 1 hour and up to overnight in the refrigerator.
  4. Drain the strawberries from the liquid and mint leaves (save the minty syrup), and arrange them in a layered, circular pattern between two small plates.
  5. Add about half of the goat cheese to each plate, and drizzle with some of the remaining syrup. For a lovely green touch, you can add fresh mint leaves (that have not been in the marinade), to the plates.

Notes

The amount of sugar you add will depend on the sweetness of your strawberries. Taste them before you begin!

The longer you let the strawberries marinate, the more intense the mint flavor will be.

http://cookingontheweekends.com/2012/06/minted-strawberry-carpaccio/

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{ 6 comments… read them below or add one }

Geez Louise! June 4, 2012 at 7:10 pm

so pretty, I agree beautiful things make me want to eat them. I think God thought the same thing, that’s why fruits and veges are all so colorful…

Reply

valentina June 5, 2012 at 3:48 am

thank you my dear! agreed! :-)

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Tori @ The Shiksa in the Kitchen June 4, 2012 at 8:05 pm

Beautiful Valentina! I macerated some strawberries in red wine this week and they were divine. I love seeing fresh, beautiful berries on the produce shelves.

Reply

valentina June 5, 2012 at 3:48 am

Thanks, Tori! Oooh yum — red wine and strawberries. I love it!

Reply

Dharini June 5, 2012 at 4:51 pm

i actually enjoy my ice cream best when scooped with a melon baller instead of a regular sized ice cream scoop. i eat it with a tiny spoon too! makes me feel like a kid again. for me strawberries are best smothered in lightly sweetened whipped cream- whole of course so the juice doesn’t tint the cream.

Reply

valentina June 5, 2012 at 7:14 pm

I love it, Dharini! I use those tiny spoons for Nutella. ;-)

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