Buttery Strawberry Shmear Food

STRAWBERRY BAGEL SCHMEAR

Steps:

• Combine the cream cheese and jam in the bowl of a stand mixer. Using the whisk attachment, whip for 5 minutes.
• Add the powdered sugar and whip for an additional 30 seconds. Store in the refrigerator for 3-4 days.

STRAWBERRIES AND BROWN BUTTER

Steps:

• Preheat oven to 300 to 315 degrees F.
• In a medium saucepan, cook butter over high heat until browned. Reduce temperature to cool slightly then add sugar, walnut puree and salt. Increase heat again so that the mixture comes to a boil. Place chocolate in a large stainless steel bowl. Pour boiling mixture over chocolate. Whisk the new mixture until smooth and emulsified. Whisk in eggs and egg yolks. Pour mixture into individual (2 1/2 inch) ramekins. Place the ramekins in a large pan filled with enough water to come up to a third of the side of ramekins. Bake for approximately 30 minutes until the custard is set. Let cool to room temperature, cover and reserve in refrigerator.
• To plate:
• After custard is cooled, remove from ramekin. On an oblong plate place the custard on the left side of the plate and the strawberry sphere on the right hand side of the plate. At Moto, Chef Cantu added bright green shiso foam to the custard and some strawberry pastry cream under the sphere, so you can feel free to dress your plate to your taste.
• Puree strawberries in a blender. Strain strawberries through a fine mesh sieve and season with remaining ingredients.
• Using the syringe, fill balloons with 60 cc of strawberry puree. Then inflate the balloons with nitrogen gas to the size of one's fist. Securely tie the balloon. Pour liquid nitrogen into a Styrofoam container, enough to roll the balloons in. Roll each balloon in a circular motion on all sides until completely frozen (1 to 2 minutes). Then hang the frozen balloons freely on a hanger or warm in your hands until the balloon is able to pull away from the ice. Using scissors cut a small incision on one side of the balloon and peel it away from the sphere. Discard the balloon. Refreeze the resulting sphere in liquid nitrogen using the same rolling technique. Wrap in the plastic and store in the freezer until ready to serve.

BUTTERY STRAWBERRY SHMEAR

Steps:

• Place strawberries in a blender and blend until pureed. Measure out 3 tablespoons strawberry puree and set aside. Save the rest, if any, for another use.
• Combine butter, Neufchatel cheese, and sweetener in a blender and blend until smooth. Add strawberry puree and blend until fully incorporated.

STRAWBERRY S'MORES

Steps:

• Toast the marshmallow: Thread marshmallow onto a metal skewer and hold over medium-high heat, rotating, until golden brown, 1 to 2 minutes.
• Sandwich 2 small rectangles of milk chocolate, 2 toasted strawberry marshmallows and a few strawberry slices between 2 ladyfingers.

STRAWBERRY CREAM CHEESE SHMEAR

Steps:

• In a food processor, puree 1/2 cup of the diced strawberries. Add cream cheese, honey, and cinnamon and pulse until smooth. Add remaining strawberries and gently mix in with a spoon. Store in airtight container, chilled.

S'MORES STRAWBERRIES

Steps:

• Remove stems from strawberries; carefully cut out center of each strawberry. Spoon marshmallow creme into decorating bag fitted with medium tip; squeeze bag to pipe marshmallow creme into center of each strawberry.
• Line plate with cooking parchment paper. Place graham cracker crumbs in small bowl. In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments until chips are softened and can be stirred smooth.
• Dip bottom of each strawberry in melted chocolate, then roll in graham cracker crumbs. Place on plate. Refrigerate at least 30 minutes or until chocolate is hardened.

DECADENT STRAWBERRY BUTTER

Steps:

• Beat butter until creamy.
• Beat in preserves, 1 tablespoon at a time -.
• It may look curdled, but not to worry!
• Fold in fresh strawberries.
• Keep in refrigerator; Before serving, let it soften at room temperature without stirring.

STRAWBERRY BUTTER

Steps:

• In a bowl, beat cream cheese and butter until smooth. Gradually add sugar and vanilla; mix well. Stir in strawberries. Cover tightly and refrigerate for several hours or overnight. May be stored in the refrigerator up to 1 week. Serve with English muffins, toast, waffles or pancakes.

STRAWBERRY BUTTER

Steps:

• Combine all ingredients in processor. Blend until smooth, scraping bowl occasionally, about 5 minutes. Transfer strawberry butter to medium bowl. Cover and chill. (Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.)

STRAWBERRY BUTTER

Steps:

• Pulse strawberries in a food processor until finely ground. Add butter, sugar, and salt; process to combine, about 30 seconds. Butter can be refrigerated in an airtight container up to 1 month.

RASPBERRY-HONEY SHMEAR

Steps:

• Place cream cheese in a bowl and microwave at 30% power in 10 second intervals until slightly soft but not warm, approximately 20 to 30 seconds.
• Place raspberries and honey over top and lightly mash raspberries with a fork. Stir mixture until evenly combined.

STRAWBERRY BUTTER

Steps:

• Put all ingredients in blender in the order given and blend on high speed until light and fluffy.
• Enjoy!