Easter Lily
Easter Lily
Rees Gordon
Buy This at Allposters.com








Starbucks Tazo Tea

La Belle Cuisine - More Lagniappe * Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

*Lagniappe (lan-yap)  - a little something extra,
that little unexpected pleasant surprise.


Have a Strawberry Easter



Easter Gifts at Chocolate.com
Chocolate-Covered Peeps? Find them and more at Chocolate.com

“Spring is come home with her world-wandering feet.
And all the things are made young with young desires.”

~ Francis Thompson

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!








Easter Basket Among Daffodils, Louisville, Kentucky, USA
Easter Basket Among Daffodils, Louisville, Kentucky, USA
Photographic Print

Jones, Adam
Buy at AllPosters.com










Strawberries in a Basket
Strawberries in a Basket
Photographic Print

Barakat, Jan
Buy at AllPosters.com








Gourmet Food 125x125









Strawberry in a Glass of Water
Strawberry in a Glass of Water
Photographic Print

Buy at AllPosters.com









Confiture de Fraise
Confiture de Fraise
Louis Gaillard
Buy This at Allposters.com










Brookshaw Strawberries
Brookshaw Strawberries
Art Print

Brookshaw, George
Buy at AllPosters.com

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Close View of Ripe Strawberries
Close View of Ripe Strawberries
Photographic Print

Moritsch, Marc
Buy at AllPosters.com


La Belle Cuisine


Recipe Source:
Berries A Country Garden Cookbook
by Sharon Kramis, Collins Publishers San Francisco, 1994


Strawberry Pineapple Smoothie

 “Sometimes you want something to drink that’s fresh tasting
and filling, but not heavy and rich. This smoothie is it.”

1/2 cup fresh pineapple chunks
1 cup strawberries (fresh or frozen), halved or sliced
1 banana, peeled and sliced into 1/2-inch pieces
2 cups buttermilk
1 to 2 tablespoons honey
3 to 4 fresh mint leaves
4 ice cubes
Fresh strawberries or pineapple
chunks, for garnish

Place all the ingredients except the garnish in a blender and purée
until smooth. Pour into 4 tall glasses and garnish with a strawberry or
a pineapple cut 4/5 of the way through and perched on the lip of the
glass. Serves 4.


Strawberry Daiquiri

 6 ounces limeade or lemonade
concentrate, thawed
2 1/2 cups sliced strawberries
1 tablespoon granulated sugar
6 ounces rum
3 to 4 cups ice
6 whole strawberries, for garnish

Place the limeade, strawberries, sugar and rum in a blender. Fill the
blender with ice cubes. Blend until mixture is smooth. Pour daiquiris
into 6 glasses and garnish each serving with a fresh, ripe strawberry.
Serves 6.


Strawberry Margarita

 “Here’s another twist on a refreshing summer cooler. Yes, it
really does call for beer, which blends all the flavors together.”

6 ounces frozen limeade concentrate, thawed
6 ounces beer
6 ounces tequila
2 cups ice cubes
2 cups sliced strawberries
Thin lime slices and whole strawberries for garnish

 Place the limeade, beer, tequila, ice cubes and sliced strawberries in a blender. Whirl until the ice is crushed. Pour into 4 large wine glasses
and garnish with lime slices and strawberries.  Serves 4.


Prizewinning Orange Scones with
Berries and Cream

“This is one of our favorite ways to serve fresh berries
for brunch or dessert…”

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5 1/2 tablespoons unsalted butter
1 extra large egg, beaten
1/2 cup whipping cream
2 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon orange zest

6 to 8 cups fresh berries (such as
strawberries, raspberries, blackberries
and tayberries), washed and dried
cup to 1 cup sugar, depending
upon berry sweetness
1 to 1 1/2 cups whipping cream, whipped and
lightly sweetened with 2 teaspoons sugar

Preheat the oven to 425 degrees F.
In a small bowl, stir together the flour, baking powder, salt and sugar.
Add the butter, cutting it into the dry ingredients using a pastry blender
or two knives. In a small bowl, combine the beaten egg and cream and
add to the flour mixture, Mix until just blended together.
Turn out the batter onto a lightly floured board and knead for 1 minute.
Roll dough into a rectangle approximately 4 inches by 8 inches.
Brush the dough with the melted butter. Sprinkle with the sugar and
orange zest. Roll up, jelly roll fashion, and seal the long  seam by
pinching it together lightly with your fingers.
Cut the roll into eight 1-inch-thik slices. Lay slices down sideways on
a  lightly greased baking sheet and bake for 12 to 14 minutes, or until
scones are golden.
Slice the strawberries and place in a large pretty bowl with other whole berries, if available. Sprinkle with sugar and refrigerate for 1 to 2 hours.
To serve, heap spoonfuls of berries over a scone and top with freshly whipped cream. Makes 8 scones.


Barbecued Salmon with Strawberry, Mint
and Cucumber Salsa

 “This dish is a family favorite. The texture and flavor of the
strawberry and cucumber blend together to make a colorful
and flavorful condiment to serve with the grilled salmon.”

 Strawberry, Mint and Cucumber Salsa
1 English (or seedless) cucumber,
finely chopped
1 green onion, thinly sliced
1 tablespoon fresh mint,
cut into thin strips
3 to 4 tablespoons seasoned
rice wine vinegar
2 cups fresh strawberries,
hulled and finely diced

For best results, prepare the salsa 1 hour ahead.

In a medium bowl, mix the cucumber, green onion, mint and vinegar.
Cover with plastic wrap and chill for 1 hour. Just before serving, stir
in the strawberries.

Barbecue Sauce
1 stick unsalted butter
1 clove garlic, finely chopped
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon fresh lemon juice

6 salmon fillets, skinless, approximately 6 ounces each

To prepare the barbecue sauce, in a small saucepan, melt butter with
garlic over low heat. Stir in the honey, soy sauce and lemon juice and
cook for 2 minutes. Set aside.
Prepare a fire in a charcoal grill. When the coals are ready, brush the sauce
on the salmon pieces and place in a well-oiled fish-grilling rack. (A grilling
rack is not necessary, but it simplifies the cooking and turning of the fish.) Place the rack over coals about 4 inches from fire and grill approximately
4 to 5 minutes on each side. Brush with the sauce again after turning. (The
general rule for cooking fish is that it will take approximately 10 minutes
total cooking time for each inch of thickness, Measure the thickest part of
the fish fillets to determine the exact total cooking time.)
Baste fish again with barbecue sauce as it finishes cooking. You can tell
when the fish is done when it is just barely firm and resilient to the touch.
To serve, open the rack and remove fish fillets with a spatula. Transfer to
a warm platter and top with the Strawberry, Mint and Cucumber Salsa.
Serves 6.


Strawberry Sorbet

 Sugar Syrup:
3/4 cup granulated sugar
3/4 cup water

4 cups strawberries, hulled and halved
1/2 cup orange juice
Juice of 1/2 lemon
1/4 cup raspberry liqueur, for garnish
6 whole strawberries, for garnish
Mint leaves, for garnish

To prepare the sugar syrup, combine the sugar and water in a medium saucepan. Bring to a boil, then simmer for 10 minutes. Let cool, then refrigerate.
Place strawberries and orange juice in a food processor fitted with a steel blade, and pulse until mixture is smooth. Add the 1 1/2 cups of sugar syrup and lemon juice.
Pour the sorbet mixture into a 9-inch by 13-inch cake pan. Cover with
plastic wrap and place in the freezer and freeze until slushy, approximately
1 hour.
Return to a food processor fitted with a steel blade and process until
Return the sorbet to the cake pan, cover with plastic wrap and freeze until firm, approximately 2 hours.
To serve, use a large spoon and scoop the sorbet into small ice cream
dishes. Top with a little raspberry liqueur and garnish with the fresh strawberries and mint leaves. Serves 6.

Featured Archive Recipes:
Berry Berry
Scrumptious Strawberries
Splendiferous Strawberries
Strawberries Arnaud

Strawberry Shortcake
(Commander's Palace)

Strawberry Tiramisu

More Lagniappe Recipes!
Rites of Spring Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: March 27, 2013.