{"id":15660,"date":"2023-08-01T12:55:00","date_gmt":"2023-08-01T16:55:00","guid":{"rendered":"https:\/\/shannex.com\/?p=15660"},"modified":"2023-09-15T09:40:44","modified_gmt":"2023-09-15T13:40:44","slug":"culinary-corner-4","status":"publish","type":"post","link":"https:\/\/shannex.com\/fr\/connections-magazine\/summer-2023\/culinary-corner-4\/","title":{"rendered":"Culinary Corner"},"content":{"rendered":"\n<p><strong>Strawberry Dessert<\/strong><br>Created by: Henry Brown, Corporate Chef Nova Scotia<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/shannex.com\/wp-content\/uploads\/2023\/08\/Strawberry-Dessert-2-768x1024.jpg\" alt=\"\" class=\"wp-image-15800\" srcset=\"https:\/\/shannex.com\/wp-content\/uploads\/2023\/08\/Strawberry-Dessert-2-768x1024.jpg 768w, https:\/\/shannex.com\/wp-content\/uploads\/2023\/08\/Strawberry-Dessert-2-225x300.jpg 225w, https:\/\/shannex.com\/wp-content\/uploads\/2023\/08\/Strawberry-Dessert-2-1152x1536.jpg 1152w, https:\/\/shannex.com\/wp-content\/uploads\/2023\/08\/Strawberry-Dessert-2-1536x2048.jpg 1536w, https:\/\/shannex.com\/wp-content\/uploads\/2023\/08\/Strawberry-Dessert-2-scaled.jpg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">The Parkland Dining Experience<\/h4>\n\n\n\n<p>At Parkland, every detail has been considered to help you live your best life in retirement. Our culinary team takes pride in what they do and get to know each resident personally.&nbsp;<\/p>\n\n\n\n<p><a href=\"https:\/\/experienceparkland.com\/en\/discover-the-flavours-of-parkland\/\" target=\"_blank\" rel=\"noreferrer noopener\">Discover the flavours of Parkland<\/a><\/p>\n\n\n\n<p><\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p><strong>Ingredients<\/strong><br>125 ml Margarine<br>740 ml Graham Cracker Crumbs<br>320 ml Strawberries, Frozen (can use fresh)<br>16 ml\/1 tbsp Water<br>40 ml\/2 tbsp + 2 tsp Sugar<br>5 ml\/1 tsp Water<br>5 ml\/1 tsp Cornstarch<br>1.5 packs Gelatin, powdered<br>50 ml 35% Cream<br>10 ml\/2 tsp Vanilla extract<br>80 ml\/8 tbsp + 1 tsp Powdered Sugar (sifted)<br>450 ml 35% Cream<br>105 ml Sour Cream Method <br><br>Melt margarine, let cool slightly. <br>Mix in with graham crumbs, mix well. <br>Press mixture down into a 10\u2019x 12\u2019pan. <br>Bake in 350\u25e6F oven for 12 minutes. Let cool. <br><br>Combine frozen strawberries, water, and sugar in pot and bring to simmer. <br>Let cook 10 minutes. <br>Mix water and cornstarch and slowly add to strawberries, mixing while adding to prevent lumps. <br>Turn down heat and let cook another 8-10 minutes, stir occasionally. <br>Let cool completely before adding to rest of recipe. <\/p>\n\n\n\n<p>In small pot bring cream to simmer and add in gelatin to melt. Melt completely and set aside to cool. In mixer bowl add cream and whip on medium to high until stiff peaks form (with a spoon, see if whipped cream stands up straight after dipping spoon in cream and bringing it straight up). <br><br>Add in vanilla extract and powdered sugar. <br>Mix one minute on low. <br>Scrape bowl. <br>Mix stewed strawberries and melted gelatin together then slowly add to whipped cream in a steady stream. <br>Mix well on low for 2 minutes. <br>Pour mixture over prepared pan with cooked graham cracker base. <br>Refrigerate minimum 3 hours or overnight. <\/p>\n\n\n\n<p>Cut and garnish with fresh cut strawberries and a dollop of whipped cream. <br><br>Enjoy!<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Strawberry DessertCreated by: Henry Brown, Corporate Chef Nova Scotia The [&hellip;]<\/p>\n","protected":false},"author":24,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[107],"tags":[],"class_list":["post-15660","post","type-post","status-publish","format-standard","hentry","category-summer-2023"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Culinary Corner<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/shannex.com\/fr\/connections-magazine\/summer-2023\/culinary-corner-4\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Culinary Corner\" \/>\n<meta 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