Ambrosia

2 (8 ounce) containers Rich’s whip
2 pints strawberries, sliced or 1 (10 ounce) package frozen strawberries, defrosted
1 (19 ounce) can pineapple tidbits, drained
2 (4 ounce) cans mandarin oranges, drained
½ cup coconut, toasted

Beat whip until stiff peaks form. Mix with fruit and refrigerate until ready to serve. Spoon into martini or champagne glasses. Sprinkle with toasted coconut.

Variation: Feel free to add other fruit if you desire. Some people add maraschino cherries or grapes. Some even add miniature marshmallows (Yes, I know, those don’t count as a fruit!)

Mother’s Day Goat Cheese and Spinach Omelette

2 big handfuls baby spinach
2 tablespoons butter
8 pieces sun-dried tomato packed in oil, drained and finely chopped (alternatively, use ¼ cup sliced shitake mushrooms)
2 scallions, trimmed and thinly sliced
1 tablespoon fresh basil
Kosher salt and freshly ground black pepper
6 large eggs
2 ounces goat cheese (1/2 a small log), cut into thin slices (or use Alouette or Boursin cheese)
Wash and dry the spinach then chop it coarsely.
Heat the butter in a large nonstick ovenproof skillet over medium heat. Stir in the sun-dried tomato and scallion and cook, stirring, until the scallion is wilted, about 2 minutes. Season lightly with salt and pepper. Stir in the spinach and cook until wilted and all liquid is evaporated, about 4 minutes.
Meanwhile, in a mixing bowl, beat the eggs with salt and pepper to taste.
Lower the heat to medium. Pour in the eggs and let them sit a few seconds until they start to set around the edges. Using a plastic spatula push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.
Scatter the goat cheese slices over the top of the omelet. Sprinkle the sliced basil over the goat cheese. Put the skillet under the broiler and leave the oven door open, cook just until the top of the omelet is set and puffed, about 2 minutes.

Chocolate Pistachio Bread

photo: chocolatjuice.com

2/3 cup sugar
½ cup margarine, melted
¾ cup soy milk or regular milk if you want it to be dairy
1 egg
1-1/2 cups flour
1 cup chopped pistachios
½ cup semisweet chocolate chips
1/3 cup cocoa
2 teaspoons baking powder

Preheat oven to 350 degrees. Beat together sugar, margarine, milk and egg. On low speed, beat in remaining ingredients. Pour into greased 9 x 5 x 3-inch loaf pan. Bake for 50 to 55 minutes. Cool 10 minutes in pan, then remove onto wire rack to finish cooling.

Ice Blended Coffee Malted

Adapted from original recipe by the Hungry Girl

2 teaspoons malted milk powder (find it with the cocoa powder at the market)
1 teaspoon unsweetened cocoa powder
1 teaspoon instant coffee granules or instant espresso granules
1 – 3 no-calorie sweetener packets (like Splenda or Truvia) or 3 tablespoons sugar (or more to taste)
1/4 cup light vanilla soymilk
1 tablespoon half and half or whole milk
5 – 8 ice cubes or 1 cup crushed ice
Whipped cream for the top

Put all dry ingredients in a tall glass. Add 2 oz. (1/4 cup) hot water, and stir until ingredients have completely dissolved. Add 5 oz. cold water.

Add soymilk, half and half, and ice, and stir well. Top with real whipped cream and a straw.

MAKES 1 SERVING

Schlissel Challah

Here’s how I know that the Almighty has a sense of humor. On the Shabbos after Passover, just when you think you may never want to see the inside of a kitchen again, there is a particular custom to bake schlissel challah. For those whose Yiddish is a little rusty, schlissel means key – and baking a key inside the challah is meant to be a propitious sign for livelihood. That’s the humor. We all want a decent livelihood so how can we ignore this opportunity? Here’s one of our favorite challah recipes to make your forced return to the kitchen especially delicious. If this doesn’t open up the gates of income, I don’t know what will!


Perfect Challah with Sweet Crumble Topping
This is the most delicious challah ever – promise. The only “complaint” expressed is about starting the meal with dessert!

4 teaspoons active dry yeast
4 cups warm water
2 cups sugar
2 cups oil
8 eggs
2 tablespoons salt
12-14 cups bread flour (hi-gluten flour)

In a large bowl pour water over yeast. As it is proofing (bubbling), add sugar. After yeast has tripled in size and is no longer bubbling (about 5 to 10 minutes), add oil, eggs and salt. Whisk everything together. Then begin stirring in flour, 3-4 cups at a time. Continue until it is no longer possible to stir in anymore. Take dough out of the bowl and on a clean work surface, knead dough until it is elastic, about 5 minutes. If it is sticky, add more flour. Sprinkle oil around bowl and roll dough in oil to keep it moist. Cover with a damp towel and let it rise for 2 hours in a warm place. Punch dough down, braid and place in greased pans. Cover again and let braided challahs rise for another hour. Preheat oven to 350 degrees. Sprinkle loaves with streusel topping. Bake for 35 to 40 minutes.

Optional Streusel Topping:
1 cup sugar
1 cup flour
½ cup margarine, cut into pieces (alternatively, you can use ½ canola oil)

Mix sugar, flour, and margarine with fork or in food processor to form a crumble. Sprinkle on top of challah before baking. (I usually double it and just keep remainder in the freezer to use week after week)

Purim Seudah

Here are some menu ideas to make your Purim extra festive!
Asian Lamb Chops

Red Velvet Whoopie Pies

Indian Cauliflower and Potatoes

Vegetable Samosas – New Hamatashen from Shalom Bombay
Yellow Cake Mix Hamantashen
More Hamantashen Recipes from our readers
Beer and Barbeque Minute Steak

Tequila-Lime Chicken

Penne Vodka with Herbed Chicken

Grasshopper Pie

Smoked Trout Dip
Cilantro-Garlic Dip
Sticks of Fresh Vegetables – Carrots, Celery, Jicama, Radish, Baby Corn
Assortment of Crackers
Smoked Salmon on Wontons
Spicy Chili
White Rice
Spinach with Coconut
Sweet Potato with Granola
Peanut Butter Pretzel Tart with Chocolate Drizzle

Asian Lamb Chops




15 (3 ounce) lamb chops


2 teaspoons minced garlic


2 tablespoons sugar


2 tablespoons lime juice


2 tablespoonsoy sauce


¼ cup olive oil


1/3 cup chopped cilantro

Place the lamb chops in a roasting pan and season with garlic and sugar. Whisk together lime juice, soy sauce and olive oil and drizzle over chops. Cover and marinate overnight in the refrigerator. Preheat oven to 400 degrees. Roast, uncovered, for 20 to 30 minutes. (I do 30 minutes because I like meat, especially lamb, well done). Garnish with cilantro.

Leftover Candy Chocolate Bark

1 pound bittersweet chocolate chips
3 (2.1-ounce) Butterfinger candy bars cut into irregular 1-inch pieces, or other candy bar of choice
3 (1.4-ounce) heath toffee candy bars, cut into irregular ½ inch pieces or other candy of choice
8 (.55 ounce) peanut butter cups, each cut into 8 wedges, or other candy bar of choice
¼ cup honey-roasted peanuts
3 ounces high quality white chocolate, chopped
Reese’s Pieces and/or M & M’s

Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil, spread to ¼ inch thickness (about 12 x 10 inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere (or use whatever candy you have leftover).

Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate, wave from side to side over bark, creating zigzag lines. Scatter Reese’s Pieces and M&M’s over, making sure candy touches melted chocolate.

Chill bark until firm, 30 minutes. Slide foil with candy onto work surface. Peel off foil and cut bark into irregular pieces.

Vegetable Samosas (The “New” Hamantashen)


By Chef Vijay Jagtiani, Shalom Bombay, Glatt Kosher Indian Cuisine NYC and Teaneck

For 16 Samosas

For the filling:
6 potatoes with skin
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 inches peeled fresh ginger
2 chopped green chilies
½ chopped onion
1 cup frozen green peas
2 tablespoons chopped cilantro
½ tablespoon turmeric powder
¼ tablespoon coriander powder
½ tablespoon salt
¼ tablespoon chili powder

Boil potatoes, remove skin, mash and set aside.

In a non-stick pan heat oil. Add cumin seeds, ginger, green chilies and onion and brown. Add peas. Cook 2-3 minutes and add mashed potatoes.

Mix cilantro, turmeric, coriander and chili powder together. Mix into the potato mixture and let cool for 15 minutes in fridge

For the dough:
¼ cup of white flour
¼ cup of vegetable oil
½ tablespoon of salt

Mix all of the ingredients together until they form a hard dough. Make lemon size balls of dough. Place the balls on a flat surface and press with a rolling pin to get an average thickness. Cut to make a half circle. Take one of the half circles. Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone. Stuff it with about 1 tbsp of prepared filling and seal it firmly. Deep fry. Serve with sweet chutney and enjoy.

Sweet Chutney:
2 cups white vinegar
2 cups ketchup
1 pear, peeled
1 pound red seedless grapes
2 bananas
1 tablespoon cumin seeds
½ tablespoon chili powder
Pinch of orange/red food color powder

Grind vinegar, ketchup, pear, grapes and bananas together in food processer. Add salt according to taste; then cumin, chili and food color. Mix and enjoy.

Yellow Cake Mix Hamantashen

This recipe was submitted by GKC friend and fan, Yael Seruya.

Dough:
1 box Duncan Hines Yellow Cake Mix
1 cup flour
2 large eggs, beaten
2 tablespoons water, approximately

Filling Suggestions: Favorite Jams, poppy seed or prune filling (from can), chocolate morsels, white chocolate chunks, colored sugars, chocolate and rainbow sprinkles, marshmallows, chopped candy bars, gummy bears, candy hearts, or any other fun treat you dare to try!

Coat two cookie sheets with shortening or vegetable spray. Preheat oven to 375 degrees. In large bowl, combine cake mix, flour, beaten eggs, and water until batter is well moistened, and holds together. If dough is dry and crumbly, add water a few drops at a time. (Hint: After starting with a fork, I used my hands to finish mixing and added one teaspoon more water.) On flour surface, roll out dough to one-eighth thickness. Cut circles with four inch round and/or two and one-half inch round cookie cutter or cup, to make both large and small hamantashen. Place circles on prepared cookies sheets and spoon fillings or candies in center of each. (Hint: the more you put in the center, the trickier it is to get folded corners to hold together during baking-but we do it anyway!)
Fold into triangles by pinching tops together first, then bottom. Make sure top corners of triangle lean inward over filling so they won’t come apart during baking. If dough is dry, moisten hands with a few drops of water while working or spray dough sparingly with water mister. After folding, sprinkle edges with more toppings or chocolates, as desired.
Bake for 5-7 minutes, until slightly golden. Do not over bake. Smaller hamantaschen take less time. Remove from tray to cool.
Servings: 10 four-inch, and 17 two-and-one-half inch from one batch.
Serving Suggestions: Eat and share all day on Purim!

Crunchy Nutty Caramel Popcorn


3 quarts freshly popped popcorn
1 cup cashews (or other nut of choice), unsalted and roasted
1 cup salted and roasted macadamia nuts
1 cup whole almonds or pecans
1 cup firmly packed dark brown sugar
½ cup light corn syrup
½ cup margarine
1 tablespoon grated orange zest
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon baking soda

Preheat oven to 250 degrees. Spray a large roasting pan with non-stick cooking spray. Combine the popped corn and nuts in the pan, mixing well. Place in the heating oven while preparing the glaze.

In a large saucepan over medium heat, combine the brown sugar, corn syrup, margarine, orange zest and salt. Bring to a boil, stirring constantly until l the sugar dissolves. Boil for 4 minutes without stirring. Remove from the heat and mix in the vanilla and baking soda. Gradually pour the glaze over the popped corn mixture, stirring to coat well.

Bake until dry, stirring occasionally, about 1 hour. Remove from the oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan.

Break into clumps. Store in an airtight container at room temperature for up to 1 week.

Easy Chocolate Marshmallow Fudge

Although it is not common to send a Purim gift that is dairy, this fudge is just too good not to post. If it’s PC in your community to send dairy items, try it and wrap each piece individually in tissue with decorative ribbons on both ends. If dairy Shaloch Manot are not for you, save this one to your recipe box and make it for Shavuos.

Makes 8 dozen pieces

12 ounces bittersweet or semisweet chocolate, finely chopped
2 cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional
10 tablespoons unsalted butter, at room temperature
1 tablespoon pure vanilla extract
20 large marshmallows
4 cups sugar
2 (5-ounce) cans evaporated milk

Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.

Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.

Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.

Cool for at least 1 hour before cutting into pieces. Serve at room temperature.

Vodka

If you don’t want to make your own flavored vodka, the stores are full of options. A few new ones from me oko were recently sent our way. They are definitely unusual and sparked interest and conversation among our guests. We sampled the ginger-infused, the strawberry-infused and the jalapeno-infused. I liked the jalapeno one the best; it has a real kick! We tried them straight – ice cold from the freezer but the company also suggests some cocktail options. These are not for the faint of heart!

Ginger Snap
1 part me oko ginger vodka
½ part Amaretto

Combine with ice and serve in a shot glass.

Hot and Sour Martini
1-1/2 parts me oko jalapeno vodka
3 parts grapefruit juice

Blend over ice and serve in a chilled glass.

Bloody Mary
(Make a big pitcher!)
2 parts jalapeno vodka
½ teaspoon Worcestershire sauce
1 dash fresh lemon juice
1 teaspoon horseradish
4 parts tomato juice or Bloody Mary mix

Shake over ice and strain into a tall glass of ice. Garnish with sprig of celery and wedge of lime.

Bottoms up!

Grasshopper Pie


This is an adult dessert as it contains alcohol. It is green and vibrant and perfect for Purim!

Crust:
28 chocolate creme filled sandwich cookies (recommended: Pareve Oreo)
2 ounces good quality bittersweet chocolate, chopped (or 1/4 cup chips)
3 tablespoons soft unsalted margarine

Filling:
3 cups mini marshmallows
1/2 cup pareve milk
1/4 cup Crème de Menthe (kosher brand is Leroux)
1/4 cup Crème de Cacao Blanc (kosher brand is DeKuyper)
1-1/2 cups pareve whipping cream
Few spots or drops green food coloring, optional (I use it)
1 loose-bottomed 10-inch fluted tart pan, 2 inches deep

Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the margarine and process until the mixture starts to clump together.

Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden.

Melt the marshmallows in a saucepan over low gentle heat along with the pareve milk. Once the pareve milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the pareve milk to make a smooth mixture.

Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the creme de menthe and creme de cacao. Leave until cool.

In a medium bowl, whisk the pareve cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.

When the marshmallow mixture and pareve cream are combined, whisk in a few drops of food coloring, if desired.

Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 4 hours until firm.

Crush the remaining cookie and sprinkle it over the top of the pie before serving.

Make Ahead Note:

The pie can be made 1 to 2 days ahead. When chilled and firm, tent with aluminum foil (try not to touch surface with foil as it will leave marks) and store in the refrigerator. Decorate just before serving. The pie will keep 3 to 4 days total.

Freeze Note:

The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap the pie (still in its tart pan) in a double layer of plastic wrap and a layer of foil. To thaw, unwrap the pie and tent with foil (try not to touch surface with foil as it will leave marks), then thaw overnight in the refrigerator. Decorate before serving.

Potato Chip Chocolate Toffee

2 sticks unsalted margarine
5 cups thick cut potato chips
1 cup sugar
2 teaspoons vanilla extract
2 tablespoons apple cider vinegar or white vinegar
5 ounces bittersweet or semisweet chocolate, finely chopped

Line a baking sheet with foil and spray with non-stick cooking spray. Set 1 cup potato chips aside. Break the remaining chips in half if they are large.

Combine the margarine, sugar, vanilla extract and vinegar in a saucepan over medium high heat and cook, stirring occasionally, until the mixture is light amber and a candy thermometer registers 320 degrees, about 10 minutes. Remove from the heat and stir in the 4 cups chips, then immediately pour onto the baking sheet and spread in a thin layer. Gently press the reserved 1 cup chips on tops of the toffee and let cool.

Put about ¾ of the chocolate in a microwave safe glass bowl and microwave 30 seconds. Stir, then continue to microwave in 30-second intervals, stirring between each, until melted. Add the remaining chocolate and stir until smooth, about 4 minutes. Drizzle the chocolate over the toffee. Set aside to harden, about 20 minutes. Break the toffee into pieces.

Penne Vodka with Herbed Chicken

1 pound penne pasta
2 cups homemade marinara sauce or 1 (23-1/2-ounce) container refrigerated marinara sauce
1 (14 1/2-ounce) can diced tomatoes in juice
½ head roasted garlic
1/3 cup chopped fresh basil
1/4 cup vodka
3/4 teaspoon dried crushed red pepper
3 pieces grilled chicken or 2 cups leftover roasted chicken, skinned, and cut into 1-inch cubes

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring frequently. Drain. Return to pot.

Meanwhile, heat marinara sauce, tomatoes with juices, roasted garlic, basil, vodka and crushed red pepper in heavy large saucepan over medium heat until hot, about 5 minutes. Add cubed chicken and stir until heated through.

Add sauce to pasta and toss. Season with salt and pepper. Transfer to serving bowl.

Mixed Nut Brittle

2 cups sugar
¼ cup water
¼ cup unsalted margarine
¼ cup light corn syrup
1 teaspoon coarse kosher salt
1 cup pine nuts
1 cup sliced almonds

Line rimmed baking sheet with parchment paper and coat with nonstick spray.

Mix sugar and corn syrup in large heavy saucepan. Add margarine and corn syrup. Stir over medium heat until sugar dissolves and margarine melts. Attach a candy thermometer to pan side. Increase heat, and cook without stirring until mixture is deep golden brown, bubbling thickly and thermometer registers 350 degrees, about 8 minutes. Remove from heat. Remove thermometer. Using large wooden spoon, stir in salt and then all nuts.

Turn mixture out onto the prepared sheet. Using large offset spatula, spread to ¼ inch thickness. Cool completely. Break into pieces of desired size. Can be made 2 weeks ahead and store in airtight container at room temperature.

Tequila Lime Chicken


This recipe is an Ina Garten recipe and needs no adaptation. It’s perfect in the summer and fun as a Purim dish. Don’t be afraid to make this if you do not like tequila (it is not my favorite either); the tequila gives the chicken a little zesty flavor that is hard to identify as an ingredient. The chicken is moist and tender and very flavorful. You can make it with boneless breasts and it is good warm or at room temperature.

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 boneless chicken breasts, skin-on

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill or a grill pan and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Sweet, Savory and a Little Spicy Fruit Chutney


Use on roasted turkey, lamb, chicken or even as a dip on your favorite chip. Divine!

3 cups sugar
1/2 cup water
1/2 lemon, juiced
1 shallot, chopped
1 pinch chili flake
1 Serrano pepper, chopped (or jalapeno pepper for a milder version)
3 pears, peeled and diced
4 apples, peeled and diced
1 cup dried cherries
1/2 cup golden raisins
1/2 cup white wine
2 bay leaves
1-3/4 cups Dijon mustard
Salt

In a large heavy bottomed pot, over high heat, add the sugar, water and juice of half a lemon and cook until a medium-dark caramel is achieved, about 8 minutes. Add shallots and the chilies to the caramel. Immediately add all of the fruit, wine, and bay leaf. Cook gently until the fruits are tender and remove from heat. Add the Dijon when the fruits have just been removed from the heat, taste for salt. Let cool to room temperature. Store refrigerated in a covered container or in individual canning jars.

Peanut Butter Pretzel Balls


½ cup creamy peanut butter
¼ cup plus1 tablespoon confectioners’ sugar
1 tablespoon margarine, room temperature
1 cup crushed pretzels
2 cups chocolate chips

Stir together the peanut butter and confectioners’ sugar. Add margarine and stir in the crushed pretzels. Form into 1 inch balls. Freeze for 30 minutes. Melt chocolate in pot or in a double boiler over a very low flame, stirring often or alternatively, in the microwave cook it in 30-second intervals and stir after each interval.

Dip the balls in the melted chocolate and refrigerate until set.

Ricotta Orange Pound Cake

Adapted from original recipe by Giada De Laurentis
1-1/2 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1-1/2 sticks) butter, room temperature, plus more to grease the baking pan
1-1/2 cups whole milk ricotta cheese
1-1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Optional: Include a card that says Serving Suggestions

1. Eat in the morning, afternoon, evening or all of the above
2. Definitely enjoy with coffee or tea.
3. Extra delicious with strawberries. Instructions: Remove stems, wash and quarter 1 pint strawberries
Place the strawberries in a small bowl with 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.