COOK OF THE WEEK - STRAWBERRY RECIPES
It’s almost June and time for fresh strawberries. The strawberry we know today wasn’t always so red and juicy. It started out over 250 years ago. While wild strawberries grow on every continent except Africa and Australia / New Zealand, they tend to be smaller, duller in color and tasteless compared to those found in North and South America. In the 1500s European explorers to the Virginia region, saw the larger redder berries and took some of the plants back to Europe.
It wasn’t until the 1700s, however, when a French explorer discovered strawberries in Chile, took them back to France and horticulturalists crossed the North and South American plants that the ancestors of the berries that are grown around the world today were created. Most strawberries are grown in the northern hemisphere today, and the United States is the leading producer of strawberries, supplying about 20 percent of the world’s total. (foodreference.com)
Strawberry Spinach Salad I
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire
1 tablespoon minced onion
10 ounces fresh spinach - rinsed,
dried and torn into bite-size
1 quart strawberries - cleaned,
hulled and sliced
1/4 cup almonds, blanched and
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/3 cup white sugar
1-1/2 teaspoons salt
3/4 cup chilled unsalted butter,
cut into small pieces
1 cup buttermilk
2 tablespoons heavy cream
1/4 cup turbinado (also known
as raw) sugar
8 cups sliced fresh strawberries
1/4 cup white sugar
1 tablespoon lemon juice
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
Stir in buttermilk until the flour mixture is moistened. Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet. Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
Bake in the preheated oven until golden brown, 15 to 20 minutes.
Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
Serve the strawberries with juice over the biscuits.
Strawberry Cheesecake French Toast
1 cup mashed fresh strawberries
1/2 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup milk
8 ounce package cream cheese,
1 teaspoon vanilla extract
3/4 cup white sugar
8 slices bread, cut in half
1 teaspoon butter
8 sliced fresh strawberries
1 tablespoon confectioners’
sugar for dusting
1 cup whipped cream
Preheat an oven to 100 degrees F. Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat.
Mix cornstarch and water together in a bowl, then stir into the strawberries.
Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
Whisk together the milk and eggs in a bowl; set aside.
Mash cream cheese, vanilla extract, and 3/4 cup white sugar in a bowl until smooth.
Spread the cream cheese mixture over a triangle-shaped piece of bread, and top with another piece. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches.
Heat butter in a large skillet over medium heat. Dip the sandwiches into the egg mixture, 2 or 3 at a time, and place in the skillet. Cook until golden brown on both sides, about 3 minutes per side.
Transfer pan-fried sandwiches to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches.
To serve, top French toast with warm strawberry glaze and sliced fresh strawberries and sprinkle with confectioners' sugar. Serve with a dollop of whipped cream.
myrecipes.com, Southern Living April 2012
1/2 cup red pepper jelly
1/3 cup chopped fresh chives
1/3 cup chopped fresh cilantro
1 tablespoon lime zest
1/4 cup fresh lime juice
1/4 teaspoon dried crushed red
2 cups chopped fresh
1/3 cup sweetened dried
1 small avocado, diced
Whisk together red pepper jelly, chives, cilantro, lime zest, fresh lime juice, and dried crushed red pepper in a medium bowl. Stir in strawberries and sweetened dried cranberries; cover and chill 1 hour. Stir in diced avocado just before serving. Serve with grilled or pan-fried meats, poultry, or seafood.
Strawberry Chicken Salad
myrecipes.com, Southern Living April 2012
1/2 cup bottled poppy-seed
1/4 cup minced green onions
3 tablespoons chopped fresh
1/2 teaspoon freshly ground
4 cups chopped cooked chicken
2 cups diced fresh strawberries
Salt to taste
1 cup chopped toasted pecans
Stir together poppy-seed dressing, minced green onions, chopped fresh basil, and freshly ground pepper in a large bowl. Fold in chicken and strawberries; add salt to taste. Cover and chill 2 hours. Stir in pecans just before serving.
myrecipes.com, Southern Living April 2009
8 ounce Brie round
8 Italian bread slices
8 ounces thinly sliced smoked
8 fresh basil leaves
1/2 cup sliced fresh strawberries
2 tablespoons red pepper jelly
2 tablespoons butter, melted
Garnish: strawberry halves
Trim and discard rind from Brie. Cut Brie into 1/2-inch-thick slices. Layer 4 bread slices evenly with turkey, basil leaves, strawberries, and Brie.
Spread 1-1/2 teaspoons pepper jelly on 1 side of each of remaining 4 bread slices; place bread slices, jelly sides down, on top of Brie. Brush sandwiches with melted butter.
Cook sandwiches, in batches, in a preheated Panini press 2 to 3 minutes or until golden brown. Garnish, if desired.
Note: To prepare sandwiches without a Panini press, cook in a preheated grill pan over medium-high heat 2 to 3 minutes on each side or until golden.
myrecipes.com Southern Living April 2011
2 cups all-purpose flour
1/2 cup powdered sugar
3/4 teaspoon lemon zest, divided
3/4 cup cold butter
(2) 8 ounce packages cream
3/4 cup granulated sugar
2 large eggs
1 tablespoon fresh lemon juice
1 cup strawberry preserves
Garnishes: sweetened whipped
cream, fresh strawberry slices
Preheat oven to 350°. Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13- x 9-inch pan.
Bake at 350° for 20 to 22 minutes or until lightly browned.
Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 teaspoon lemon zest, beating well.
Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars; garnish, if desired.
*Note: Refrigerate leftovers. Store them in an airtight container up to 2 days.
Strawberry-Rhubarb Hand Pies
myrecipes.com, Southern Living May 2011
3/4 cup finely diced fresh
3/4 cup finely diced rhubarb
1 tablespoon cornstarch
6 tablespoons sugar, divided
3 teaspoons orange zest, divided
2-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, cold
1/4 cup shortening, chilled
3 tablespoons ice-cold water
3 tablespoons orange juice
1 egg yolk, beaten
1 tablespoon whipping cream
Combine strawberries, rhubarb, cornstarch, 2 tablespoons sugar, and 1-1/2 teaspoons orange zest in a small bowl.
Preheat oven to 375°. Combine flour, salt, and remaining 1/4 cup sugar in a large bowl. Cut in butter and shortening with a pastry blender until mixture resembles small peas. Stir in remaining 1-1/2 teaspoons orange zest. Drizzle with ice-cold water and orange juice. Stir with a fork until combined. (Mixture will be crumbly and dry.) Knead mixture lightly, and shape dough into a disk. Divide dough in half.
Roll half of dough to 1/8-inch thickness on a heavily floured surface. Cover remaining dough with plastic wrap. Cut with a 2-1/4-inch round cutter, rerolling scraps as needed. Place half of dough rounds 2 inches apart on a parchment paper-lined baking sheets. Top with 1 rounded teaspoonful strawberry mixture. Dampen edges of dough with water, and top with remaining dough rounds, pressing edges to seal. Crimp edges with a fork, and cut a slit in top of each round for steam to escape. Repeat procedure with remaining dough and strawberry mixture.
Stir together egg yolk and cream; brush pies with egg wash. Sprinkle with sugar. Freeze pies 10 minutes. Bake at 375° for 20 to 25 minutes or until lightly browned. Cool 10 minutes. Serve warm or at room temperature. Store in an airtight container up to 2 days.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.