Recipes

Grilled Zucchini Bread With Strawberry Purée, Macerated Berries and Sweet Crème Fraîche

Dennis Marron

Executive Chef

The Grille at Morrison House

Alexandria
Va.
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Menu Price: 
$10.00
Food Cost: 
20%
Yield: 
16 servings
Ingredients: 
3 c, plus as needed
Flour
1
tsp
Salt
1
tsp
Baking Powder
1
tsp
Baking Soda
3
tsp
Cinnamon
3
each
Eggs
1
c
Vegetable Oil
3
tsp
Vanilla Extract
2
c
Sugar
1/4
c
Brown Sugar
21/2
c
Zucchini, Grated
1
c
Walnuts, Chopped
As needed
Vegetable-Oil Cooking Spray
As needed
Recipe: 
As needed
Recipe: 
As needed
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As needed
Recipe: 
As needed
Strawberry Roll-Up
1
Sift together flour, salt, baking powder, baking soda and cinnamon and reserve.
2
Cream eggs, oil, vanilla and both sugars in a large bowl.
3
Combine sifted ingredients with egg mixture and beat well.
4
Stir in zucchini and nuts until well combined.
5
Pour batter into two 8- by 4-inch sprayed and floured bread pans and bake in a 325-degree F oven until tester inserted in center comes out clean, about 50 minutes. Cool bread in pans for 20 minutes, then reserve.
6
At service, cut bread into 1-inch slices, spray with vegetable-oil cooking spray and grill on both sides. Spoon strawberry purée on a plate, and place grilled bread on top. Place a quenelle of sweet crème fraîche off-center with macerated berries in between and fried squash on top. Garnish with strawberry roll-up and serve.
Notes: 
Note: 
To make strawberry roll-ups, spread 1 ounce strawberry purée into a 10-inch square on a nonstick pad in dehydrator set for fruit leathers for 1 hour. Cut or tear into 4 pieces, roll into cylinders and reserve.
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