Hoping you are now registered for the Strawberry e-Brunch Event!  Enthusiasm is rising as the countdown has begun… 17 days until June 13th!  
 
Be sure to browse this Strawberry Brunch website and come back to visit again next week to see what we’ve added! 
Have a favorite strawberry recipe? Consider sharing by submitting to strawberrybrunch@svdpomaha.com.  New strawberry recipes will be posted on the website soon!  
 

Could you be a virtual hostess this year?  While you would typically be gathering table decorations, deciding on a new table theme, discussing plans for the day with your guests, or coordinating that right outfit to wear that day, none of that applies this year.  Consider something different!  

• How about gathering virtually with all your guests before or after the event? Look around on our Strawberry Brunch website and click on “How to Host a Zoom Gathering.” 
• Past Hostess Mary Jo Short and guests are collecting toiletry items for the pantry.  
• What are your ideas?  Send them to strawberrybrunch@svdpomaha.com.  We’d love to share them!

 
Our Food Pantry, located at 2101 Leavenworth St., is open on Tuesdays and Thursdays from 9:00am to 12:30pm for drive through distribution.  What is a food pantry anyway?  Watch this cute little video below to hear different perspectives…  
 
Consider tuning into KVSS 102.7FM on Thursday, May 28th at 8:40a.m. to hear what Father Taylor and Diane Mead have to say about the upcoming event!  
 
Come back for our next Blog Post on 6/3/2020…We will share some fun facts Father Taylor and a few of our favorite Mother Teresa quotes.  Send us your suggestions to strawberrybrunch@svdpomaha.com.
 
Thanks for your support!  You will be a difference maker for someone who needs help and HOPE!

Strawberry Mimosas
Ingredients
7 cups sliced fresh strawberries (about 2 quarts)
3 cups orange juice
4 cups champagne, chilled
Garnishes:Fresh strawberries and orange slices, optional
Directions

1. Place half of the strawberries and orange juice in a blender; cover and process until smooth. Press through a fine mesh strainer. Repeat with remaining strawberries and orange juice.
2. Pour a scant 2/3 cup strawberry mixture into each champagne flute or wine glass. Top with about 1/3 cup champagne. If desired, serve with a strawberry and an orange slice.

 

 
Strawberry Charlotte
The cake holds up to slicing after 6 hours but the cookies soften more with a longer rest, making this a make-ahead dream.
PREP 30 minutes CHILL 6 hours Makes 10 servings
Ingredients
1 7 ounce package ladyfingers
1/3 cup lemon liqueur, orange liqueur or freshly squeezed orange juice
6 ounces white chocolate, broken up
3 Tablespoons water
1 1.2 ounce package freeze-dried strawberries
1/4 cup plus 1 Tablespoon sugar, divided
1 1/2 teaspoon lemon zest, divided
1 1/2 cups heavy cream
1 pound fresh strawberries
Directions

1. Line the bottom of an 8-inch springform pan with parchment paper.  Trim one end of each ladyfinger so that they are the height of the pan, or a bit taller.  Pour liqueur into a small bowl.  Dip the un-sugared side of each ladyfinger in the liqueur, up to the sugar, then stand them on cut ends, sugared sides out, around the pan.  Line the pan bottom with more dipped ladyfingers, sugared sides down, filling in the gaps with cut-off ends. 
2. Place white chocolate and the water in a microwave-safe bowl.  Microwave in 15-second increments until just melted, about 1 minutes.  Whisk until smooth.
3. In a food processor or blender, grind the freeze-dried strawberries, ¼ cup sugar and 1 teaspoon zest to a fine powder.
4. Whip cream to soft peaks.  Whisk a collop of whipped cream into the chocolate, then fold the chocolate into the cream, followed by the berry powder.  Pour mixture into the prepared pan.  Cover with plastic wrap and chill until firm, at least 6 hours or up to 24 hours.
5. To serve: Hull and then quarter the strawberries, then toss them with the remaining 1 tablespoon sugar and ½ teaspoon zest.  Uncover charlotte.  Unsnap springform.  Heap berries on top.  If you are feeling fancy, tie a ribbon around the ladyfingers.  Ta-Da!

 
 
 
Easy Frozen Daquiries
This fruity frozen favorite is a surefire crowd-pleaser, especially in the summertime. Using frozen strawberries let's you skip the ice and makes the drink smooth and never watery. The fresh strawberries add extra flavor and keeps the drink from being too thick. 
YIELDS: 2 SERVINGS                        PREP TIME: 10 MINS                       TOTAL TIME: 20 MINS
 
Ingredients
 4 oz. light rum
 1/2 c. fresh strawberries, chopped, plus more for garnish
 1 (10-oz.) bag frozen strawberries, chopped
 Juice of 1 lime
Sliced lime, for garnish
Directions
1.      To a blender, add rum, fresh and frozen strawberries, and lime juice and blend until smooth.
2.      Pour into two glasses and garnish with lime slices and whole strawberries.
 
 
 

 
Strawberry-Swirl Bundt Cake
Ingredients
3 sticks unsalted butter, room temperature, plus more for pan
3 1/2 cups cake flour (not self rising), whisked, plus more for pan
2/3 cup egg whites (from 5-6 large eggs)
3/4 cup whole milk
2 1/2 teaspoons pure vanilla
1 3/4 teaspoons plus a pinch of kosher salt
4 teaspoons baking powder
1 3/4 cups plus 3 tablespoons granulated sugar
4 tablespoons ground freeze-dried strawberries (1/2 ounce)
2 drops ping gel paste food coloring
1 quart fresh strawberries, hulled and sliced (2 1/2 cups)
1 cup heavy cream
2 tablespoons confectioners’ sugar, plus more for dusting
Directions

1. Preheat oven to 350, with a rack in the center.  Brush a 10 to 15 cup Bundt pan with butter, dust with flour , tapping out excess.  Whisk together egg whites, milk and vanilla.  Beat butter with 1 3/4 teaspoons salt, baking powder and 1 3/4 cups granulated sugar on medium high speed until light and fluffy, 2 to 3 minutes.  Beat in flour in three additions, alternating with egg-white mixture, and beginning and ending with flour.  You should have about 7 cups batter.  Separate 2 cups batter and stir in freeze-dried strawberries. 
2. Transfer 1/4 cup strawberry batter to a small bowl, stir in pink gel paste until combined.  Stir mixture back into remaining strawberry batter a little at a time, until you achieve desired color. 
3. Spoon 2 1/2 cups vanilla batter into bottom of pan.  Top with all of strawberry batter, then remaining vanilla batter.  Run a butter knife through batter four times to swirl, then use to fold and swoop in a couple of place to further marble.  Place pan in oven; reduce temperature to 325.  Bake until top of cake springs back when lightly touched, 1 hour to 1 hour, 5 minutes.  Let cool in pan on wire rack 15 minutes, then turn out onto rack and let cool completely. 
4. Stir together strawberries and remaining 3 tablespoons granulated sugar and pinch of salt; let stand until sugar dissolves, about 15 minutes.  Meanwhile, beat cream with confectioners’ sugar on high speed to soft peaks. Dust cake with more confectioners’ sugar and serve with shipped cream and macerated berries. 

 

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