Strawberries!!

[Laura B]

Strawberries are $0.99 a pint at my Harris Teeter right now, so DH and I bought four pints the day before yesterday. I made the Strawberry Buttermilk Gelato (just half of the recipe) and still had three pints left. So today I made the Fresh Strawberry Pie from April of 2000 or 2001 (can't remember the year). I made half of that recipe, too, and made it in four tart tins. They are SO cute. I STILL have a pint of strawberries left! I may just have to eat those with a dusting of sugar unless y'all inspire me with some other idea.

Are y'all cooking with a lot of strawberries right now? What are you making?

[ebobbitt]

I'll report this weekend on what strawberry dishes I'm making. The patch near my house just opened but it doesn't open early enough for me to go before work. So, I'll be there bright and early Saturday morning. I cannot wait.

[SandyM]

I have a hard time doing anything with a good strawberry aside from popping that bad boy in my mouth in its raw, purest form!!! :) We've been getting great California strawberries, and I've probably gone through 3 quarts in the last two weeks.........and DH doesn't like them! :p

[Jasmine-Rose]

Laura B, I have a recipe for Strawberry Risotto at home - let me know if you're interested. It would be something to do with them other than another dessert.
- E.

[Laura B]

Originally posted by Jasmine-Rose
Laura B, I have a recipe for Strawberry Risotto at home - let me know if you're interested. It would be something to do with them other than another dessert.
- E.

That sounds interesting! I would love to see the recipe.

[Natasha]

Laura,

My favourite way to eat strawberries is out of hand, but I do have a recipe for a lovely chocolate-strawberry tea loaf that I can post if you're interested.

Strawberries can also be a pretty addition and interesting taste sensation in certain salads.

Enjoy the bounty!

Natasha

[sneezles]

We just finished off 3 pints of strawberries. I made the sour cream pound cake and then made a strawberry sauce using half the strawberries, powdered sugar, triple sec and red currant jelly with the rest of the berries sliced. Very tasty with the pound cake!

[Jasmine-Rose]

Originally posted by Laura B


That sounds interesting! I would love to see the recipe.

I'll post it tonight. We're expecting heavy rain turning to snow by about 7:00PM so it's a good night to get out the cookbooks.
- E.

[lorilei]

Definitely try them sliced with a bit of sugar and a drizzling of a good balsamic vinegar. Mmmm... there's nothing comparable. This is a great topping for a sponge cake, tapioca pudding or icecream.

Similarly, as Natasha mentioned, strawberries make a great addition to salads. A spinach salad with strawberries, balsamic vinegar and feta cheese is a welcome addition to our dinner table in the spring.

[Abby]

Originally posted by ebobbitt
I'll report this weekend on what strawberry dishes I'm making. The patch near my house just opened but it doesn't open early enough for me to go before work. So, I'll be there bright and early Saturday morning. I cannot wait.

Hi ebobbitt - I live in LR, too, and was wondering what strawberry patch you go to. I'd love to pick some berries. I'm sure the Hidden Valley Berry Farm on hwy 10 probably has berries ready to pick. I just might pick berries this weekend as well - if it doesn't rain!

[Grace]

Here's what I've been doing with my strawberries for the past few weeks. The strawberry sauce is sooo fabulous! I always add a tablespoon or so of Triple sec to the strawberry mixture. I also brush the tops of the unbaked biscuits with a little milk, and sprinkle a little raw sugar (those big light brown granules) on top before I stick them in the oven. Outstanding. You can use regular sugar too, but I like the look of the sugar in the raw better.

CookWare(tm) from Cooking Light(r)

Old-fashioned Strawberry Shortcakes

SOURCE: Cooking Light YEAR: June 1998 PAGE: 126

INGREDIENTS FOR 6 SERVINGS:
3-1/2 cups halved strawberries, divided
1/3 cup sugar
1/3 cup orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice
1-1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/2 cup low-fat buttermilk
Cooking spray
6 tablespoons frozen reduced-calorie whipped topping, thawed
Whole strawberries (optional)

INSTRUCTIONS:
1. Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2-1/2 cups strawberry halves. Cover and chill.

2. Preheat oven to 425 degrees.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).

4. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425 degrees for 12 minutes. Cool on a wire rack.

5. Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired. Yield: 6 servings.

NUTRITIONAL INFORMATION:
CALORIES 270 (24% from fat); FAT 7.2g (sat 1.9g, mono 2.7g, poly 2.1g); PROTEIN 4.3g; CARB 47.3g; FIBER 3g; CHOL 0mg; IRON 1.7mg; SODIUM 183mg; CALC 93mg

[pilgrim719]

I am so jealous your strawberry season has started already...we're a little behind you up here in New England, but soon! Anyway, I wanted to say that I have a yummy recipe for a fresh strawberry cake with cream cheese frosting. If you're interested I can post it. I make it every summer (multiple times)! :) Another good thing to do with fresh strawberries is just mash them up with some sugar and use it to top vanilla ice cream or warm homemade biscuits. Mmmmm!!

Kari

[KAC]

I love the strawberry salad with chicken that was in one of last years spring issues. Sorry I don't know what month. Does anyone know what I'm talking about? It has a dressing that has sesame seeds in it. Anyway it is wonderful. To make it the perfect summertime dish I serve it along with Cucumber Soup.

Of course I also like strawberries on top on plain ol' chocolate ice cream!

Kelly

[Norma]

:(
I'm so jealous. I jumped the gun (about every 2 years I do this) and bought some beautiful strawberries at Costco. They are absolutely tasteless. If I had my eyes closed, I would NOT know what I was eating. I need a postit to remind me EVERY YEAR to wait until the local ones start in June.
:(

[Linda in MO]

I like to mix low-fat sour cream, light brown sugar, and a splash or vanilla extract and use this as a dip for the strawberries.

[valchemist]

kelly,

can't seem to find this CL recipe you mentioned...

can you or someone dig it up for me?

val

[rinsav]

Kari, I'd love your recipe for strawberry cake with cream cheese frosting. It sounds great and I LOVE strawberries!

[KAC]

Val,

I'm at work so I don't have my recipes with me. I will look for it tonight and post it when I find it.

Kelly

[Angela]

Boy, would I love some strawberries!! They are $5.99 a pint here!!! They look beautiful and smell wonderful, but I would never pay that price.
I did have my first corn on the cob of the season and gosh it was yummy!

[Carolina68]

I made a strawberry shortcake recipe very similiar to the one that was posted on this thread. Very good....however, for the strawberries, I sprinkle just a tad of sugar on them and a couple of tablespoons of balsamic vinegar and let them sit out for a little while to get juicey.(read this on Epicurious) Yum....This was delicious on the shortcakes. Last night I took some of the berries that were left over and mixed them low-fat vanilla yogurt.....works well with frozen yogurt too.

I also tried my hand at making Strawberries preserves this year (another Epicurious recipe. They turned out very good. I had picked my berries from the local strawberry patch and they were super sweet, so I cut back on the sugar quite a bit.

[RebeccaT]

There is a brand of salad dressing here called Brianna's and they make a vinaigarette with a picture of a strawberry on the label. It is SO GOOD! Just make a salad with some mixed greens, sliced strawberries, maybe a little blue cheese or toasted pecans, and drizzle on this dressing. Delish!

[Linda in MO]

Originally posted by Angela
Boy, would I love some strawberries!! They are $5.99 a pint here!!!
:eek: :eek: :eek:
I don't mean to rub it in, but the last two times I bought strawberries, they were $3.99 for a half flat--that's six pints!! :cool:

[valchemist]

Originally posted by KAC
Val,

I'm at work so I don't have my recipes with me. I will look for it tonight and post it when I find it.

Kelly

ok, great. thanks!

val

[Laura B]

Originally posted by RebeccaT
There is a brand of salad dressing here called Brianna's and they make a vinaigarette with a picture of a strawberry on the label. It is SO GOOD! Just make a salad with some mixed greens, sliced strawberries, maybe a little blue cheese or toasted pecans, and drizzle on this dressing. Delish!

Rebecca, I LOVE Brianna's dressings. I have bought the one with a strawberry on the lable in the past, and it is fabulous. Maybe I'll pick up some more the next time I am at the grocery store. And, with all of these great suggestions, I will probbaly be buying more strawberries, too. Thanks everyone!!

[pilgrim719]

Here's my recipe for the strawberry cake for rinsav and anyone else who's interested!

Fresh Strawberry Cake with Cream Cheese Frosting

1 cup butter, softened
2 1/2 cups sugar
4 eggs
1 T vanilla extract
1/2 t salt
1/4 cup plain yogurt
2 t baking soda
2 cups mashed strawberries
3 cups all-purpose flour

1. Preheat oven to 350. Grease a 9x13" baking pan.
2. In a large bowl, cream together butter and sugar. Add eggs and beat 1 minute. Stir in vanilla and salt.
3. In a small bowl, stir together yogurt and baking soda. Add with flour to egg mixture. Beat well, then stir in strawberries.
4. Pour batter into prepared pan. Bake 30 minutes, or until top of cake springs back when lightly touched. Cool cake completely before frosting.

Cream Cheese Frosting

1 8 oz. package cream cheese, softened
1 t vanilla extract
1/2 cup butter, softened
1 1/2 cups powdered sugar

1. Mix all ingredients together in a medium bowl.
2. Spread on cooled cake.

**Notes: I have made this cake several times, both as a sheet cake in a 9x13" cake pan and as a layer cake in 2 9" round cake pans. It works very well both ways. I think it would also work well as a bundt cake with a nice icing drizzled over it. The cake is very moist and flavorful and also tastes great without any frosting at all! I hope you enjoy it and let me know if you have any questions :)

Kari

[Molli526]

Originally posted by KAC
I love the strawberry salad with chicken that was in one of last years spring issues. Sorry I don't know what month. Does anyone know what I'm talking about? It has a dressing that has sesame seeds in it. Anyway it is wonderful.

KAC-

Is this the recipe? Did you use chicken instead of the goat cheese?


* Exported from MasterCook *

Spinach-Strawberry Salad with Goat-Cheese Bruschetta

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : April '98 Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup sugar
2 tablespoons sherry or white wine vinegar
1 1/2 teaspoons sesame seeds -- toasted
1 1/2 teaspoons olive oil
1 teaspoon minced red onion
3/4 teaspoon poppy seeds
1/4 teaspoon Hungarian sweet paprika
1/8 teaspoon salt
6 cups torn spinach (about 1 pound)
2 cups halved strawberries
2 tablespoons slivered almonds -- toasted
1 (3-ounce) log goat cheese -- cut into 6 slices
6 (1-ounce) slices French bread -- toasted

Combine the first 8 ingredients in a jar; cover dressing tightly, and shake vigorously.

Combine the spinach and strawberry halves in a large bowl, and toss gently. Pour the dressing over the spinach mixture, tossing gently to coat. Spoon 1 cup salad onto each of 6 plates; sprinkle each serving with 1 teaspoon toasted almonds. Spread cheese over toast slices; top each salad with 1 bruschetta.

Description:
"The goat-cheese bruschetta's pungent flavor contrasts with the
sweetness of the salad dressing and strawberries."
Source:
"Cooking Light, April 1998, p.94"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 211 Calories; 7g Fat (31.5% calories from fat); 7g Protein; 29g Carbohydrate; 3g Dietary Fiber; 7mg Cholesterol; 294mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 1363 0 0 0 0 1032 0 20228 26358 0 25006 0

[KAC]

Molli526,

I don't think that is it. I don't remember the goat cheese being in it. But boy does that one sound good. Thanks for posting it!

Now I'm starting to wonder if my recipe was actually cooking light. I don't think I'm losing my mind I'm almost positive it is from CL. I'll find it tonight.

Kelly

[valchemist]

Kari,

the directions say to add the salt, but there is no salt in the ingredient list. how much salt does the recipe call for? Thanks for the recipe!

Val

p.s. it would be good to edit the recipe so that if people copy it they will have the correction!

[pilgrim719]

Oops! :rolleyes:

Thanks for pointing out that I left out salt from the ingredients, val! It's supposed to have 1/2 t salt. I edited the post so the recipe should be correct now. It figures the first recipe I ever posted to these boards and I leave out ingredients...at least I learned how to edit posts now! :)

Kari

[rinsav]

Thanks so much, Kari. It looks great!

[ebobbitt]

Natasha - Could you please post your chocolate strawberry teacake when you have time. TIA!

Abby - I sent you a pm about the strawberry patch.

[funnybone]

The ones I buy are being eaten as well. I was thinking of making a cheesecake with it - one from Epicurious, but I figure I don't need anything that fattening around.

I have been looking at the Fresh Strawberry Pie recipe from CL. May consider that over the weekend.

I got 2 quarts for $2.99 here - it's buy one, get one free. And they are delicious too.

[Laura B]

Originally posted by funnybone
I have been looking at the Fresh Strawberry Pie recipe from CL. May consider that over the weekend.


Funnybone, that is the one I made into four little tarts today. I have made it as a regular pie about three times, and it is fabulous. If you have not made it before, you are in for a treat. Once, I took a short cut and used the strawberry pie syrup stuff you can buy at the grocery store. Big mistake! It is worth it to make the recipe as is. This is one of my favorite CL desserts.

[Linda in MO]

I've also made the Fresh Strawberry Pie...sort of. I didn't have Nilla wafers, so I made an oatmeal crust. Very yummy, but best eaten the 1st or 2nd day...
http://community.cookinglight.com/showthread.php?s=&threadid=23397&highlight=strawberry

[KAC]

Ok,here is the "strawberry chicken salad" I was referring to. I guess technically it is not a salad since CL lists it as a poultry dish. Still, it's darn good and very simple.

Chicken and Strawberries over Mixed Greens (from CL May 2001, pg 112)

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2 cups quartered small strawberries (about 1 pint)
1/2 cup finely chopped celery
1/2 cup finely chopped red onion
2 tablespoons golden raisins
1 tablespoon sesame seeds, toasted
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper
4 cups gourmet salad greens

Combine first 5 ingredients in a large bowl. Combine sesame seeds and next 6 ingredients (sesame seeds through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour. Serve over salad greens. 4 servings

[valchemist]

that looks great, kelly! thanks for posting it. I wish I could get DH to eat something like this, but he will only eat fruits in desserts or on their own.:rolleyes:

I will make it for myself though.

val

[lisas3575]

Originally posted by Laura B


Rebecca, I LOVE Brianna's dressings. I have bought the one with a strawberry on the lable in the past, and it is fabulous. Maybe I'll pick up some more the next time I am at the grocery store. And, with all of these great suggestions, I will probbaly be buying more strawberries, too. Thanks everyone!!

Oo! Oo! Oo! I'm addicted to their poppy seed dressing, the one with the peach on the label. Just the right combination of sweet and sour. I use it on every single salad, except for pasta.

[Jasmine-Rose]

The strawberries produce a surprisingly savory dish; like fruit vinegar, they add a hint of flavor but no sweetness. This is a perfect springtime first course. Follow with grilled salmon steaks and lightly steamed asparagus.

Strawberry Risotto

5 cups broth
3 Tbs unsalted butter
1/3 cup finely minced onion
1/2 cup diced strawberries, washed, hulls and stems removed
1/4 cup sweet Marsala wine
1 1/2 cups Arborio Rice
1 Tbs unsalted butter
2 Tbs grated Parmesan cheese

Bring the broth to a steady simmer in a saucepan on the stovetop.

Heat the butter in a 4 quart pot over moderate hear. Add the onion and saute for 1 to 2 minutes, until it begins to soften, being careful not to brown it. Add the strawberries and continue cooking until they begin to soose their red color and give up their juices. Add the Marsala and cook until the liquid in the pot is reduced to about 1 tablespoon.

Add the rice to the mixture; using a wooden spoon, stir 1 minute, making sure all the grains are well coated. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.

After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth and the butter and Parmesan, stirring vigorously to combine with the rice. Serve immediately.

Serves 4 to 6

[Laura B]

Jasmine-Rose, thanks for the recipe! It looks delicious.

[BlueMoose]

I had Kashi with fresh strawberries on it and it was sooooo yummy!:p I love when we start getting good fruit. It just makes me want to eat healthier!:)

[Fifi]

I just bought a ton of strawberries! I melt some chocolate (add a little caro syrup) and dip strawberries in and refigerate. They are a great spring dessert.

[Gail]

The Goddess likes to plop one in her champagne glass.

[Laura B]

Originally posted by Gail
The Goddess likes to plop one in her champagne glass.

Hee. Hee. Good idea!

[slknight]

Originally posted by pilgrim719
I am so jealous your strawberry season has started already...we're a little behind you up here in New England, but soon!

Add me to the jealous list. We've got at least another 6 weeks (mid-June) until it's strawberry season. I just bought some over-priced tasteless California berries in the store the other day and had to throw them out. But I'm salivating reading all of these (strawberry risotto!) and waiting anxiously until it's "our time."

[Natasha]

Hi ebobbitt!

I will post the tea loaf recipe for you this weekend. :) Hope you enjoy it!

Natasha

[JennieL]

How about cholocate fondue? Yum!

We've had the best local strawberries this year. I never get tired of them.

[valchemist]

Originally posted by KAC
Ok,here is the "strawberry chicken salad" I was referring to. I guess technically it is not a salad since CL lists it as a poultry dish. Still, it's darn good and very simple.

Chicken and Strawberries over Mixed Greens (from CL May 2001, pg 112)

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2 cups quartered small strawberries (about 1 pint)
1/2 cup finely chopped celery
1/2 cup finely chopped red onion
2 tablespoons golden raisins
1 tablespoon sesame seeds, toasted
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper
4 cups gourmet salad greens

Combine first 5 ingredients in a large bowl. Combine sesame seeds and next 6 ingredients (sesame seeds through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour. Serve over salad greens. 4 servings

Kelly,

I had this for lunch today and it was great. I have always been intrigued by the balsamic vinegar/strawberry combo, but I never have been brave enough to try it "straight up." This was a safe way for me to try it. (It was great in a salad, but I still wouldn't just eat a bowl of strawberries and balsamic vinegar.) I did a search and read a couple of reviews that suggested to double the dressing, so I did. I think it would have been fine, though, even had I not doubled it.

Thanks for mentioning this recipe. I missed it last year due to my self-imposed morning sickness-induced leave of absence from the BB (and from cooking in general).

Val

[KAC]

I'm so glad you liked the Chicken and Strawberries over Mixed Greens Val. It is one of my summertime favorites. I made is several times last year and I am sure it will be on rotation again this year.

As I said when I first mentioned it I often serve it with Cucumber Soup (another Summertime favorite from my Mom). I often cook for myself and my roommate. She wants me to teach her how to cook this summer and the Mixed Greens and the Cucumber Soup were the first things she said she wanted to know how to make.

I love Summertime food it is always so refreshing and usually so simple. :)

Kelly

[crazycook]

An oldie but goodie to share...

From Bon Appetit, June, 1989...

STRAWBERRY VANILLA LAYER CAKE WITH TOASTED ALMONDS

"A lovely cake layered with vanilla buttercream and marinated strawberries. A good do-ahead recipe, too."

CAKE:

BATTER
1/4 cup (1/2 stick) unsalted butter
Peel of 1 orange, removed with vegetable peeler
1 1/4 cups sifted cake flour
1/8 teaspoon salt
4 large eggs
2/3 cup sugar
1 large egg yolk
2 teaspoons vanilla extract

STRAWBERRIES
1/4 cup powdered sugar
3 tablespoons framboise liqueur
2 1/2 cups 1/8-inch thick slices hulled strawberries (about 1 1/2 one-pint baskets)
Vanilla Buttercream (see recipe below)
1 cup sliced almonds, toasted
9 large strawberries (about) with stems, halved lengthwise

For cake: Preheat oven to 350ºF. Butter 10X15-inch jelly roll pan. Line bottom with waxed paper. Butter and flour paper. Cook 1/4 cup butter in heavy small saucepan over medium heat, stirring until beginning to brown. Pour into small bowl and set aside. Finely mince orange peel.

Combine flour and salt in another small bowl. Mix eggs, sugar and yolk in large metal bowl. Set bowl over sauce pan of barely simmering water and whisk until sugar dissolves and mixture is warm to touch, about 3 minutes. Remove from over water. Using electric mixer, beat until mixture whitens and triples in volume, about 5 minutes. Fold vanilla and 2 1/2 teaspoons orange peel into egg mixture. Sift half of dry ingredients over; gently fold into batter using rubber spatula. Repeat with remaining dry ingredients. Add cool butter and fold quickly but gently until incorporated; do not overmix.

Pour batter into prepared pan; smooth top. Bake until top is pale golden and cake springs back when touched in center, about 15 minutes. Cool cake completely in pan on rack.

For berries: Mix sugar and liqueur in small bowl. Add 2 1/2 cups sliced berries and toss to coat. Let stand 30 minutes. Drain berries; reserve syrup. Drain berries on paper towels 15 minutes.

To assemble cake: Run small sharp knife around cake pan sides to loosen. Cut cake crosswise into three 5-inch wide strips. Remove paper. Place 1 cake strip on platter. Brush with 2 tablespoons reserved strawberry syrup. Spread with 1/2 cup buttercream. Top with enough remaining sliced berries to cover buttercream in single layer. Top with third cake piece. Brush with syrup.

Spoon 1/2 cup buttercream into pastry bag fitted with small star tip. Spread remaining buttercream over top and sides of cake. Press almonds into sides and ends of cake and in 1/2-inch border around top. Arrange halved strawberries in 3 lengthwise rows atop cake, leaving 1/4-inch border between berries and nuts. Pipe buttercream decoratively around and between berries. Refrigerate cake until buttercream sets, then cover with plastic wrap and refrigerate at least 4 hours to allow flavours to mellow. (Can be prepared 1 day ahead.) Serve at room temperature.

VANILLA BUTTERCREAM

Makes about 2 1/2 cups

1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
1 vanilla bean, split lengthwise
1 tablespoon vanilla extract
1 cup sugar
1/2 cup water
6 large egg yolks, room temperature
2 tablespoons (1/4 stick) unsalted butter (if necessary), room temperature

Place 1 cup plus 2 tablespoons butter in small bowl. Scrape in seeds from vanilla bean. Add vanilla extract and beat with electric mixer until fluffy.

Cook sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until candy thermometer set in syrup registers 238ºF (soft-ball stage), about 8 minutes.

Meanwhile, using electric mixer beat yolks in metal bowl until thick.

Gradually beat hot syrup into yolks. Continue beating until cool and thick, about 5 minutes. Gradually beat in butter mixture by tablespoons. (Buttercream will be very soft. If buttercream looks curdled, place bowl over saucepan of simmering water and whisk until butter softens. Remove from over water. Add 2 more tablespoons butter and beat until smooth.)

Enjoy!

Anna :-)

[Canice]

Originally posted by slknight
I just bought some over-priced tasteless California berries in the store the other day and had to throw them out.

That stinks! There's no excuse for "bum berries", as they've been great for about two weeks now.
Bought one basket at the farmers' market this morning with no specific plan for them. Doesn't matter now, 'cuz after reading so much about strawberries -- I ate most of them!:D

[JackieO]

RebeccaT -- thanks for the idea for the spinach/strawberry salad -- tonight I roasted a turkey breast (rubbed with Penzey's Fox Point seasoning) and made the baked spinach/asparagus rissoto from the May issue. Since one of our local stores had California strawberries for $.99 a quart this week, I took advantage of the leftover baby spinach from the rissoto, and tossed it with the strawberries and toasted pecans, crumbled gorgonzola and dressed it with some balsamic vinegar. DH usually looks QUITE skeptically at anything with raw spinach, but it was the star of the meal for him. I waited until he finished the salad before I told him what the dressing was. He was more surprised that I was that he not only ate uncooked spinach but also a salad without a ton of fatty, bottled dressing!

[Natasha]

ebobbitt,

I went through my stack of cookbooks last night and of course everything seems to be there except the one with the tea loaf. :o Sorry! I can t imagine that it could have gone far, though, as my cookbooks are generally very well organized. As soon as I have the recipe, I will post it for you.

If anyone else has Canada Cooks - the version with cookies, squares, and breads, please let me know, because that is the book I m looking for. :) I doubt it, but you never know!

Natasha

[ebobbitt]

Hi Natasha! Thanks for looking for the recipe. Don't worry about finding it. As you probably know, we all have plenty we can try in the mean time. And if you do find it, we'll have another one. Have a wonderful Sunday.

[KimKelly]

Strawberry Jam!

I posted this a while back and am still in love with this recipe. I've had great success with it. We gave it as Valentines Day presents to my kids teachers, and as a welcome gift to new neighbors. Hope you enjoy it too!
Kim

Small-Batch Fresh Strawberry Jam

From Bread for Breakfast, by Beth Hensperger, p. 151

Makes about 2 cups

3 pint baskets fresh ripe strawberries, washed, drained and hulled (about 4 1/2 cups)
1 (1 3/4 or 2 oz.) box powdered pectin (use the type designed for low amounts of sugar)
1 Tbs freshly squeezed lemon juice
1/2 to 1 cup sugar or to taste


1. Place the berries in a large bowl and coarsely crush them with a potato masher, leaving lots of whole or semi-whole berries. Place in a deep, heavy, nonreactive saucepan. Sprinkle with the pectin. Let stand 10 minutes.

2. Add the lemon juice and sugar and simmer over low heat until the sugar is dissolved, stirring constantly. Increase the heat to medium-high, and bring to a full boil. Cook, skimming off the white foam with a large metal spoon, for aobut 15 minutes, or until it has thickened and a spoonful begins to gel when dropped onto a plate that has been chilled for 10 minutes in the freezer. Spoon into storage jars and let stand until cool. Sotre, covered tightly, in the referigerator for up to 2 months (if it lasts that long!).

We all sure enjoyed this, hope you do too.

[rinsav]

I just made the Strawberry Buttermilk Gelato today and think it's great! Thanks so much for reminding me about this recipe!:)

[RebeccaT]

Originally posted by JackieO
RebeccaT -- thanks for the idea for the spinach/strawberry salad

You are quite welcome! :) Now I need to take my own advice, and make that salad for us this week!

[kimmurphy94]

This is a great thread! All these recipes look so yummy and I can't wait to try them! I remember picking strawberries every season growing up in Ohio... I wonder if there is a u-pick in NJ?

[Mlasley]

Put them over vanilla ice cream and drizzle excellent quality balsamic vinegar over them...yum!