Strawberry Napoleons

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* Exported from MasterCook *

 

Strawberry Napoleons

 

Recipe By :David Wells, Gourmet, May 2000

Serving Size : 6 Preparation Time :1

:15

Categories :

 

Amount Measure Ingredient -- Preparation Method

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FOR STRAWBERRY SAUCE:

10 ounces frozen strawberries in syrup -- thawed

1 cup granulated sugar

NAPOLEONS:

1 1/2 pounds fresh strawberries

1 1/2 cups chilled heavy cream

12 almond lace cookies

confectioners sugar -- for dusting

 

" Inspired by Caroline Bates's Chesapeake Bay article in the June 1998

Gourmet, I decided to spend a couple of days there with a friend from

Holland, " says Susan Tingle Goldthwaite of Teaneck, New Jersey. " We

stayed at the Waterloo Country Inn and were pleasantly surprised to find

that the inn now has a restaurant, called David's at the Waterloo, open

Thursday, Friday, and Saturday evenings. The strawberry napoleon was

unlike anything I have ever tasted. Wonderfully fresh strawberries were

swirled in the most luscious cream concoction and nestled between two

lacy almond cookies. My mouth starts watering just thinking of it again!

I'd love to have the recipe. "

 

Editors' note: It turns out that chef David Wells and his wife, Lillian,

have since moved their restaurant to Salisbury, Maryland, which is about

10 miles from the Waterloo Country Inn. They still offer this delicious

dessert at their new place, David's (a bistro!).

 

Make sauce: Simmer strawberries in syrup with sugar, stirring, until

sugar is dissolved, about 2 minutes. Cool to room temperature, then

purée in a blender.

 

Assemble napoleons: Trim and quarter enough strawberries to measure 3

cups. Beat cream in a chilled bowl until it just holds stiff peaks.

 

Put 1 cookie on a plate and spread 1/2 cup whipped cream over it. Top

with , cup quartered strawberries and drizzle about 3 tablespoons sauce

over them. Lean a second cookie at an angle over berries and lightly

dust with confectioners sugar. Make 5 more napoleons in same manner.

 

Cooks' note: Sauce can be made ahead and kept, covered and chilled, 1

week.

 

>From David's (a bistro!), Salisbury, MD

 

Source:

" Gourmet, May 2000 "

Start to Finish Time:

" 1:15 "

 

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Per serving: 161 Calories (kcal); trace Total Fat; (1% calories from

fat); 1g Protein; 41g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0

Fat; 2 Other Carbohydrates