More snow is falling as I write this column. Schools are closed, and I’m scrambling to alert participants that my Sip N’ Paint class scheduled for tonight at El Sombrero in Rock Hill, NY, …
More snow is falling as I write this column. Schools are closed, and I’m scrambling to alert participants that my Sip N’ Paint class scheduled for tonight at El Sombrero in Rock Hill, NY, has been postponed until the following week.
In other words, it’s March life as usual in the Catskill Mountains.
Soon, my husband will trudge outside to clean off our cars so his cousin George can plow our huge driveway.
“I’m tired of this cold,” he’ll say when he comes back in, as if that will make it go away any faster.
But as cold and snowy as it is today, I know in a few weeks—or maybe a month?—that spring will be in full swing. Friends of mine are already reporting that they’re seeing robins in their yards.
There are many reasons to love spring, but for me, one of the biggest has to do with renewed growth. I love seeing plants beginning to form and flowers beginning to open. I also love the taste of fresh vegetables and fruits.
A few years ago, we started a garden. Because it was so rainy last year, our harvest was down. But we did manage to grow a large number of strawberries.
Strawberries, of course, are delicious right out of the ground. But when you combine them with chocolate, magic happens. That’s why I chose chocolate-covered strawberries for this month’s project. They’re simple to make, which is good… because once the people in your life have tasted them, you’ll be getting a lot of requests for more!
Kim M. Simons is an award-winning artist, cake artist, and food artist. She and her team—The Bah Hum Bakers—were the champions of Food Network’s ”Holiday Wars” in 2019. Kim was recently seen competing on Food Network’s ”Halloween Wars,” which can be streamed on Food Network’s app or on Discovery+. She is also available to teach classes. Visit Kim at www.cakesbykimsimons.com.
1. Rinse strawberries
2. Pat strawberries dry well
3. Melt milk chocolate in a bowl and stir. (Heat in microwave for 30 seconds, then at 15-second intervals until chocolate reaches 115F; temper with more chocolate until mixture reaches 88F.)
4. Add a wooden stick to help with the dipping process.
5. Dip strawberries in chocolate. Place covered strawberries on parchment paper and set aside in the refrigerator to cool.
6. If you like, dip some strawberries in white chocolate. (Heat in microwave for 30 seconds, then at 15-second intervals until chocolate reaches 110F; temper with more chocolate until mixture reaches 86F.)
7. For fancier strawberries, temper milk and/or white chocolate and use a piping bag to drizzle a design.
8. Garnish with sprinkles if you like.
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