It was about 10 years ago on Valentine’s evening. Our casual, artsy coffee shop had been open for over a year. We served a purely vegetarian menu with baked pita pizzas like the Bella Donna and Artist’s Heart. The menu was creative and we were constantly thinking outside the box when bringing flavors and technique together.
Devon had been classically French trained under an amazing chef. He brought those techniques to our quaint, three story cafe situated in a historic, antique shopping district. There were days he longed to stretch his wings and prepare more detailed and elaborate meals. So, that Valentine’s night, we took reservations for a four course, white tablecloth, fine dining meal…by candlelight.
I’m not sure why, but that night we didn’t have our employees work, instead Todd and Chris Ann came in to serve with us. We had prepared and served a number of feasts together, for friends. It’s funny, looking back, I don’t think we all realized how the four of us fell into a natural rhythm when serving. But, we did. With Devon and Todd in the kitchen and Chris Ann and I moving from table to table, making our guests feel at home…it was just meant to be.
This recipe was created with the same spirit we brought to the kitchen at Jahva House….it’s a bit out of the box. But, I promise, one bite, will leave you wanting more.
Strawberry Heart Cup with Goat Cheese Whipped Cream Recipe
by Kristin Potler
Ingredients
- 1 8oz can Pillsbury Crescent dough
- 2 Cups strawberries
- 1/4 Cup granulated sugar
- 1 Tbls. cornstarch
- 1 Tbls. balsamic vinegar
- 1 1/2 Tbls. fresh basil
- 1 Cup heavy whipping cream
- 1/4 Cup 10x sugar
- 1/2 tsp vanilla
- 3 Tbls. soft goat cheese, at room temperature
Directions
Preheat oven to 375 degrees F.
Cut the strawberries into quarters then thinly slice. Mix strawberries, sugar, cornstarch, balsamic vinegar and basil in a bowl. Set aside.
Unroll Crescent dough and separate into four rectangles. Press seams together in each rectangle. Slice two of the rectangles into 3 strips length wise and the other two into three small rectangles..
Take one strip and shape into a heart on top of one of the small rectangles. Gently press seams together to create a cup.
Place heart cups into muffin tins. Spoon strawberry mixture into each cup.
Bake heart cups for 10-12 minutes.
Meanwhile, place heavy cream, sugar and vanilla in mixer with whisk attachment. Whisk on medium high heat until soft peaks form. Add in goat cheese and whisk until stiff peaks form. Don’t over mix.
Place whip cream on top of warm, strawberry heart cups.
Vote for my Creative Crescent Recipe and you’ll be entered to win a $1,000 grocery gift card!
Find more quick and easy Pillsbury recipes at www.CreativeCrescents.com.
This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine. Official Contest Rules.
Vote for my Creative Crescent Recipe and you’ll be entered to win a $1,000 grocery gift card!
Find more quick and easy Pillsbury recipes at www.CreativeCrescents.com.
This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine. Official Contest Rules.
