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Remember Mom with fruit dipped in chocolate

  • Published Wednesday, May 9, 2012, at 8:02 a.m.
  • Updated Wednesday, May 9, 2012, at 8:02 a.m.

Mother’s Day photos

Visit Kansas.com/upload to submit your favorite photo of Mom, which we’ll feature in a gallery on Kansas.com.

TWO-TONE CHOCOLATE STRAWBERRIES

Makes about 20.

6 ounces semisweet chocolate, chopped very fine

3 ounces white chocolate, chopped very fine

About 20 large strawberries, with stems left on, washed and thoroughly dried

Place semisweet and white chocolates in 2 separate glass measures or microwave-safe bowls.

Microwave each separately at 50 percent power for 1 minute. Stir and microwave in 30-second increments, stirring well after each 30-second interval until chocolate is warm enough to melt. Do not overheat the chocolate. It will continue to melt from the residual heat even when some small pieces remain.

Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the berry into the dark chocolate almost to the top, but allow a little of the red berry to show. Lift and twirl slightly to allow excess chocolate to fall back into the container. Place strawberries on the parchment paper. Repeat with the rest of the strawberries.

Place white chocolate in a disposable pastry bag. Clip off the tip of the bag and drizzle white chocolate over the dark chocolate on the strawberries in thin ribbons. (In absence of a pastry bag, you may use a fork to drizzle the white chocolate over the dark chocolate. A zip-type plastic bag with a small snip in the corner will work, too.)

Place pan of strawberries in the refrigerator for 30 minutes or until the chocolate is set. Plan to use within 24 hours.

THE WICHITA EAGLE — May 9, 2012

Mother’s Day conjures up all sorts of memories depending upon the number of decades we have experienced.

In the early years of motherhood, memories abound when sweet children labored over making the first card, colored with crayons with barely legible messages. A few years later came the breakfast tray served in bed — often with giggly children crawling under the sheets, watchful to make sure you consumed every morsel of poorly scrambled eggs, cold toast and weak coffee.

Teenagers, often caught up in their own world, may remember Mom with a card and warm hug. Then, as life progresses and children become adults, Mother’s Day becomes more significant. Flowers, special gifts, dinners out and other events are planned to celebrate Mom’s big day.

As we grow older and wiser, and perhaps our mothers are no longer with us, we realize how influential and wise our mothers were. We remember the struggles and triumphs of growing up, the special things our moms taught us and the warmth and love we felt as children that continued throughout adulthood. We recall all that with deep love and gratitude.

As we celebrate the day, there are many women who may not actually be our mothers but who have loved and nurtured others in significant ways. Perhaps a stepmother, a neighbor or teacher in your life was special to you. Let them know how much they mean to you with a small token of remembrance.

A lovely card with a sentimental note would delight most mothers, but a plate of beautifully decorated chocolate-covered strawberries would be a delightful token of love and appreciation. Here’s an easy but delicious recipe that mothers everywhere will enjoy.

Bonnie Aeschliman is a certified culinary professional who owns Cooking at Bonnie’s Place in Wichita. To submit a question to Bonnie, e-mail her at bonnie@cookingatbonnies.com.

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