FRESH STRAWBERRY SMOOTHIES and
CHOCOLATE-DIPPED STRAWBERRIES
as served at the New Orleans Jazz & Heritage Festival
Terry Marks and Joe Gallo are both native New Orleanians. Joe's family
was raised in Independence, Louisiana on their own strawberry farm.
Terry and Joe own and operate GM Signs in Metairie as their primary
business, but look forward every year to getting the concession trailer
ready for the Jazz Fest. Joe's mother Frances and a host of Joe's
aunts, uncles and other relatives and friends work for many hours
before and during the Fest preparing the chocolate-dipped strawberries.
At the Fest, Joe, Terry, their wives Dale Gallo and Linda Marks, and
many friends and relatives work hauling ice, restocking supplies,
making the Smoothies, and serving customers.
Fresh Strawberry Smoothies
- 30 Fresh medium-sized Louisiana strawberries, hulled and washed well.
- 4 tablespoons honey (preferred) or sugar
- 8 ounces water
- Crushed ice
In a Vitamix machine or blender, place strawberries, honey and water.
Blend at high speed while adding crushed ice to achieve desired
consistency. Smoothie should be stiff enough to hold a straw, but
still be pourable. It takes a little practice to get it just right.
This will yield 4 to 5 (8 oz.) drinks.
Chocolate-Dipped Strawberries
- Fresh Louisiana strawberries
- Candymaker's chocolate (milk, dark, or white); look for chocolate
labelled as "couverture" chocolate
Wash the strawberries well, but do not remove stems. Spread the
berries on towels or absorbent paper in a single layer, and allow to
air dry until all water has evaporated (chocolate will not adhere
properly if the berries are damp). Melt 1/2 pound chocolate in a double
boiler deep enough to cover strawberries. Holding the berries by the
stem, hand dip each one 3/4 of the way up to the top. Place on waxed
paper and allow to harden or refrigerate until hard. Keep refrigerated
until ready to serve.