S.A.T. Royal

Ingredients:
2 cups crackers
6 tablespoons butter
2 pounds cream cheese
1 cup sugar
3 eggs
1 tablespoon lemon zest
1 tablespoon vanilla
1/4 cup currant jelly
2 tablespoons water
3 pints fresh strawberries

Preparation

 Dough
Preheat oven to 325 F.
Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
Press into bottom and sides of a 10-inch springform pan.
Bake 5 minutes and remove.
Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy.
Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.

Glaze
Combine 2 tablespoons sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.

Cake
Remove sides of cake pan and place on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze and store cake in the refrigerator during 3 hours.

Ingredients
- 1 cup vegetable oil
- 3/4 cup sugar
- 7 ounces instant vanilla pudding
- 6 eggs
- 4 1/2 cups flour
- 1/2 tablespoon baking soda
- 1 tablespoon baking powder
- 4 cups strawberries

Preparation
In mixing bowl combine sugar, oil and instant vanilla pudding mix. Add eggs while still beating the mixture. Blend until smooth.
Combine dry ingredients. Mix thoroughly with mixture in blender while still blending with low speed. Add strawberries.
Pour batter into greased loaf pans and bake at 350 F for 50-60 minutes, or until tester inserted in center comes out clean.
 

Ingredients (4)

• carnaroli rice 350 gr
• 100 gr onion
• 100 ml of red wine or rose
• 200 gr clean strawberries
• 80 gr of butter
• 1 liter of vegetable broth
• 40 ml of cream.

Preparation
This dish is prepared with the same rice that any risotto with arborio rice or carnaroli, which have the quality to absorb plenty of fluids, and be mellow out and slightly al dente on the inside.
We started putting vegetable broth boil and once boiling went down the heat to low and keep you always hot. In another pan, sauté chopped onion with butter, and when transparent, add the rice, which will move until it is also transparent.
Once at that point, add the wine slowly so as not to cool the rice and let it soak until it runs out of fluid. In this risotto, for its color, we can use red or pink or even red vermouth instead of the traditional white wine.
Then add the hot broth with a ladle, allowing the rice to take the broth before adding a new bucket. And at a time, move to not catch us in the bottom. And continue for about 17 to 20 minutes depending on the type of rice, until it is proving his point.
Meanwhile, we cleaned the strawberries and reserve two or three to decorate. We put the remaining strawberries in a glass blender with the cream and give a few taps with the mixer, but without crushing the whole, it is preferable to leave a bit to give more presence to the strawberries on the plate at the end.
When rice missing about five minutes add the strawberry milkshake, two or three times to court we are not firing and move to mix. Finished when the rice has a creamy point and decorate with reserved strawberries.