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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Peruvian ceviche technique — leche de tigre, tiradito, causas
Sprouting guide — grow sprouts at home, recipes, nutrition
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Peruvian ceviche technique — leche de tigre, tiradito, causas
Sprouting guide — grow sprouts at home, recipes, nutrition
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Coarsely chop half of the berries and place in a small saucepan with the preserves and Spenda. Heat over medium-high heat until the berries begin to release juice and the preserves have dissolved, about 2 minutes. Transfer to a large bowl; stir in the nutmeg and vanilla, and chill. Slice the remaining strawberries and set aside. When ready to serve, whip the cream to stiff peaks. Stir the sliced strawberries into the cooled strawberry mixture and gently fold in the whipped cream, half at a time. Spoon into serving dishes and garnish with the reserved whole berries.