July's Recipes

Strawberry Daiquiri:

Combine the syrup, berries and rum into a food processor and blend until smooth
Strain the liquid to remove any of the strawberry seeds
Add the liquid ingredients and the ice back into the food processor and process until smooth and the ice is formed into a slush
Pour into cocktail glasses
Serve and garnish

In a medium size skillet heat the butter on high heat and sear the halibut on both sides. Place the fillets on a small baking sheet and finish cooking them in a preheated 350°F oven until done
In the same skillet sauté the shallots until tender
Add the wine and reduce by half
Add the strawberries and cream, bring to a boil and simmer until the sauce is reduced by a quarter and has started to thicken. You can stir in a little amount of the cornstarch and water mixture to help with the thickening
Season with salt and pepper to taste
When the halibut is cooked, spoon a little amount of the sauce on each fillet
Serve and garnish

Serve with potato or rice and vegetables
Other fish such as haddock, salmon, trout, etc. can be used in place of the halibut
Do not over cook

Place the crêpe on the serving plate
Place some small scoops of ice cream along the center of the crêpe and top with some sliced berries
Fold the sides of the crêpe over to the center
Top with some purée and whipped cream
Garnish and serve

Slice each tea biscuit in half, crosswise
Whip the heavy cream with a couple drops of vanilla, until it forms stiff peaks
Sweeten the strawberry purée with sugar to taste
On the bottom half of each biscuit place some sliced berries, top with whipped cream and a spoon full of the purée
Place the top portion of the biscuit on top and repeat the above procedure to the top half. That is to say top with sliced berries, whipped cream and purée
Garnish and serve

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