Strawberries
Fresh Strawberry Daiquiri
From Root to Leaf by Steven Satterfield
1 cocktail
2 ounces light rum
¾ ounce freshly squeezed lime juice
¾ ounce strawberry puree
In a cocktail shaker, combine the rum, lime juice, and strawberry puree. Shake with ice and strain into a glass.
Strawberry Puree
2/3 cup
1 cup strawberries
1 tablespoon sugar
Pinch kosher salt
Combine the strawberries, sugar, and salt in a blender or food processor. Puree.
Strawberry Shortcake
From A Boat, A Whale, and A Walrus
By Renee Erickson
For the biscuits
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
¾ cup (1 ½ sticks) very cold unsalted butter, cut into ½-inch cubes
1 cup heavy cream
1 tablespoon unsalted butter, melted
1 tablespoon demerara sugar, for topping biscuits
For the strawberries
1 quart strawberries, hulled and sliced
2 tablespoons sugar
For the cream
2 cups heavy cream
2 tablespoons sugar
Make the biscuits
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter, breaking it up as you put it in the bowl, then smear the butter into the flour with your fingertips until the mixture is sandy, with a few remaining visible pea-size pieces of butter. Add the cream to the bowl, stirring it in with a wooden spoon until most of the flour is incorporated. Use your hands to knead the dough together a few times, until it comes together.
Turn the dough out onto a floured cool surface. Pat the dough into a roughly 6-by6-inch square (about 1 inch thick), then use a floured rolling pin to roll the dough into a long rectangle roughly 6 inches by 18 inches. Cut the dough into thirds, so you have three roughly equal 6-by6-inch shapes. Stack the layers together, roll a few times in each direction to make the layers adhere (the dough will get a bit bigger), then wrap the dough in plastic wrap and refrigerate for 30 minutes, or overnight.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Unwrap the dough and use a floured round 2 1/2 –inch cutter to cut out six circles. Brush the biscuits with the melted butter, sprinkle with the sugar, and carefully transfer the biscuits to the prepared baking sheet. (you can reroll the remaining dough and repeat the cutting and brushing process, but the biscuits won’t be as pretty).
Bake for 25 to 18 minutes, or until the biscuits are puffed and nicely browned. Let cool for about 30 minutes before serving.
While the biscuits cool, make the berries: In a mixing bowl, gently blend the berries and sugar together.
Just before serving, make whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed for 1 minute. Add the sugar, then whip until the cream forms soft peaks, another minute or two.
To assemble the shortcakes, gently break the biscuits in half horizontally. Place the bottom of each biscuit in a bowl, top with cream and berries, then add the biscuit top. Serve immediately.
From A Boat, A Whale, and A Walrus
By Renee Erickson
For the biscuits
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
¾ cup (1 ½ sticks) very cold unsalted butter, cut into ½-inch cubes
1 cup heavy cream
1 tablespoon unsalted butter, melted
1 tablespoon demerara sugar, for topping biscuits
For the strawberries
1 quart strawberries, hulled and sliced
2 tablespoons sugar
For the cream
2 cups heavy cream
2 tablespoons sugar
Make the biscuits
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter, breaking it up as you put it in the bowl, then smear the butter into the flour with your fingertips until the mixture is sandy, with a few remaining visible pea-size pieces of butter. Add the cream to the bowl, stirring it in with a wooden spoon until most of the flour is incorporated. Use your hands to knead the dough together a few times, until it comes together.
Turn the dough out onto a floured cool surface. Pat the dough into a roughly 6-by6-inch square (about 1 inch thick), then use a floured rolling pin to roll the dough into a long rectangle roughly 6 inches by 18 inches. Cut the dough into thirds, so you have three roughly equal 6-by6-inch shapes. Stack the layers together, roll a few times in each direction to make the layers adhere (the dough will get a bit bigger), then wrap the dough in plastic wrap and refrigerate for 30 minutes, or overnight.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Unwrap the dough and use a floured round 2 1/2 –inch cutter to cut out six circles. Brush the biscuits with the melted butter, sprinkle with the sugar, and carefully transfer the biscuits to the prepared baking sheet. (you can reroll the remaining dough and repeat the cutting and brushing process, but the biscuits won’t be as pretty).
Bake for 25 to 18 minutes, or until the biscuits are puffed and nicely browned. Let cool for about 30 minutes before serving.
While the biscuits cool, make the berries: In a mixing bowl, gently blend the berries and sugar together.
Just before serving, make whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed for 1 minute. Add the sugar, then whip until the cream forms soft peaks, another minute or two.
To assemble the shortcakes, gently break the biscuits in half horizontally. Place the bottom of each biscuit in a bowl, top with cream and berries, then add the biscuit top. Serve immediately.
Rustic Strawberry Crostata
NYTimes link
Pastry
1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
Grated rind of half a lemon (optional)
1 sticks (1/4 pound) very cold unsalted butter, diced
3 tablespoons ice water
Place flour, sugar and salt in a food processor. Pulse a few times to blend. Transfer to a bowl, add butter and mix with your fingers to coat the butter with the flour. Return to processor; pulse 12-15 times. With processor on, add ice water. Continue pulsing until dough is just about to come together.
Turn dough out onto a well-floured cutting board. Roll into a ball, Wrap in plastic and refrigerate for about an hour.
Filling:
3/4 – 1 pound (roughly one quart) strawberries, rinsed, hulled and thickly sliced
2 tablespoons sugar (a little more or less, depending on sweetness of berries)
1/2 Tablespoon flour
Squeeze of lemon juice (optional)
Mix ingredients together. Drain any extra liquid just before using.
To assemble:
Preheat oven to 450 degrees. Roll pastry disk into an 11-12 inch circle on a lightly floured board. Dough should be approximately 1/8 inch thick. Place dough on baking sheet lined with parchment paper. Mound berry mixture in center of dough, leaving a 1½- inch border. Fold pastry over fruit, pleating it to make a rough edge. Don’t worry about cracks; some juice will leak out during baking. Optional: brush crust with a beaten egg mixed with a bit of water.
Bake for 20-25 minutes, until crust is golden brown. Let cool for 10 minutes, then carefully transfer to a cutting board. Serve warm or at room temperature.
NYTimes link
Pastry
1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
Grated rind of half a lemon (optional)
1 sticks (1/4 pound) very cold unsalted butter, diced
3 tablespoons ice water
Place flour, sugar and salt in a food processor. Pulse a few times to blend. Transfer to a bowl, add butter and mix with your fingers to coat the butter with the flour. Return to processor; pulse 12-15 times. With processor on, add ice water. Continue pulsing until dough is just about to come together.
Turn dough out onto a well-floured cutting board. Roll into a ball, Wrap in plastic and refrigerate for about an hour.
Filling:
3/4 – 1 pound (roughly one quart) strawberries, rinsed, hulled and thickly sliced
2 tablespoons sugar (a little more or less, depending on sweetness of berries)
1/2 Tablespoon flour
Squeeze of lemon juice (optional)
Mix ingredients together. Drain any extra liquid just before using.
To assemble:
Preheat oven to 450 degrees. Roll pastry disk into an 11-12 inch circle on a lightly floured board. Dough should be approximately 1/8 inch thick. Place dough on baking sheet lined with parchment paper. Mound berry mixture in center of dough, leaving a 1½- inch border. Fold pastry over fruit, pleating it to make a rough edge. Don’t worry about cracks; some juice will leak out during baking. Optional: brush crust with a beaten egg mixed with a bit of water.
Bake for 20-25 minutes, until crust is golden brown. Let cool for 10 minutes, then carefully transfer to a cutting board. Serve warm or at room temperature.
Roasted Strawberries
From Super Natural Everyday by Heidi Swanson
“There are few things better slathered on a flaky buttered biscuit, hot crepe, or piece of bread.”
8 ounces small to medium strawberries, hulled
2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
¼ teaspoon fine grain sea salt
1 tablespoon port wine
A few drops balsamic vinegar
Preheat the oven to 350 degrees with a rack in the middle of the oven.
It is important to use a rimmed baking sheet or large baking dish for this recipe – you don’t want the juices running off the sheet onto the floor of your oven. If you are using a baking sheet, line it with parchment paper.
Cut each strawberry in half. If your strawberries are on the large side, cut them into quarters or sixths. Add the berries to a mixing bowl. In a separate small bowl, whisk together the maple syrup, olive oil, and salt. Pour this over the strawberries in a single layer on the prepared baking sheet.
Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn. Watch the edges of the pan in particular.
While still warm, scrape the berries and juices from the pan into a small bow. Stir in the port and balsamic vinegar. Use immediately or let cool and store in the refrigerator for up to a week.
Makes about ½ cup
From Super Natural Everyday by Heidi Swanson
“There are few things better slathered on a flaky buttered biscuit, hot crepe, or piece of bread.”
8 ounces small to medium strawberries, hulled
2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
¼ teaspoon fine grain sea salt
1 tablespoon port wine
A few drops balsamic vinegar
Preheat the oven to 350 degrees with a rack in the middle of the oven.
It is important to use a rimmed baking sheet or large baking dish for this recipe – you don’t want the juices running off the sheet onto the floor of your oven. If you are using a baking sheet, line it with parchment paper.
Cut each strawberry in half. If your strawberries are on the large side, cut them into quarters or sixths. Add the berries to a mixing bowl. In a separate small bowl, whisk together the maple syrup, olive oil, and salt. Pour this over the strawberries in a single layer on the prepared baking sheet.
Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn. Watch the edges of the pan in particular.
While still warm, scrape the berries and juices from the pan into a small bow. Stir in the port and balsamic vinegar. Use immediately or let cool and store in the refrigerator for up to a week.
Makes about ½ cup
Strawberry Lemonade
8 large strawberries
1 cup plus 2 tablespoons (separated) sugar
8 cups water
2 cups lemon juice
Place strawberries, 2 tablespoons sugar, and 1 cup of water in the blender and blend until smooth.
Add 2 cups of lemon juice, 1 cup of sugar, and 7 cups of water.
Stir and enjoy!
8 large strawberries
1 cup plus 2 tablespoons (separated) sugar
8 cups water
2 cups lemon juice
Place strawberries, 2 tablespoons sugar, and 1 cup of water in the blender and blend until smooth.
Add 2 cups of lemon juice, 1 cup of sugar, and 7 cups of water.
Stir and enjoy!
STRAWBERRY OATMEAL BARS—these are really good
From our good friend Elizabeth Wheat
1/2 c. softened butter
1 c. brown sugar
1 1/2 c. flour (subbed 1 cup whole wheat pastry flour)
1/2 tsp. baking soda
½ tsp salt (I added.)
1 1/2 c. oats
1/4 c. water
1 tsp. lemon juice (?? Didn’t add as it wasn’t in directions.)
1 1/2 c. strawberries (Try doubling—slice & macerate in the sugar.)
1/2 c. sugar
Cream together the butter and brown sugar, then add the flour and baking soda and mix well. Stir in the oats and the water and pat half of this batter into a greased 13x9 inch pan.
In another bowl mix together the strawberries and sugar, mashing the berries slightly so that the juice runs. Spread the berries over the first layer of batter in pan and top with remaining batter. Bake at 350 degrees for 25 minutes and cut into bars after cooling.
Uncle Jim’s Strawberry-Pineapple-Jalapeño Tacos
winner of our 2016 Strawberry Recipe Contest
contributed by CSA member Chase Wrenn
These tacos weren’t designed by our Uncle Jim, but they're inspired by the Polynesian-Mexican fusion food we ate visiting him earlier this year. The jalapeños make them pretty hot; you might want to use fewer or be sure to serve with sour cream to cool things down a bit. These are vegetarian, and they can be vegan if you omit the cheese and sour cream or replace them with vegan substitutes. If you eat meat, add in some SPAM to turn these into genuine aloha tacos.
Makes about 12 tacos.
Serve with refried or barracho beans.
2 T neutral oil (vegetable or canola)
3 jalapeño peppers, cored, seeded and chopped
2 spring onions, chopped salt
2 c pineapple, cut into 1/2“ chunks
1 qt strawberries, hulled and sliced
3/4 c queso fresco or other cheese, crumbled
1 ½ c romaine lettuce, chopped
¼ c cilantro, chopped sour cream (optional)
12 taco-size soft tortillas
1. Heat oil in a large skillet over medium heat. Add onions and jalepeño peppers and sprinkle with some salt. Cook until onions are golden, about 5 minutes.
2. Add berries, pineapple, and some more salt. Continue cooking until fruit is softened somewhat and warmed through.
3. To assemble tacos: Layer lettuce, then the fruit mixture, then sour cream (if you’re using it), cilantro and cheese. Serve immediately, with plenty of napkins.
winner of our 2016 Strawberry Recipe Contest
contributed by CSA member Chase Wrenn
These tacos weren’t designed by our Uncle Jim, but they're inspired by the Polynesian-Mexican fusion food we ate visiting him earlier this year. The jalapeños make them pretty hot; you might want to use fewer or be sure to serve with sour cream to cool things down a bit. These are vegetarian, and they can be vegan if you omit the cheese and sour cream or replace them with vegan substitutes. If you eat meat, add in some SPAM to turn these into genuine aloha tacos.
Makes about 12 tacos.
Serve with refried or barracho beans.
2 T neutral oil (vegetable or canola)
3 jalapeño peppers, cored, seeded and chopped
2 spring onions, chopped salt
2 c pineapple, cut into 1/2“ chunks
1 qt strawberries, hulled and sliced
3/4 c queso fresco or other cheese, crumbled
1 ½ c romaine lettuce, chopped
¼ c cilantro, chopped sour cream (optional)
12 taco-size soft tortillas
1. Heat oil in a large skillet over medium heat. Add onions and jalepeño peppers and sprinkle with some salt. Cook until onions are golden, about 5 minutes.
2. Add berries, pineapple, and some more salt. Continue cooking until fruit is softened somewhat and warmed through.
3. To assemble tacos: Layer lettuce, then the fruit mixture, then sour cream (if you’re using it), cilantro and cheese. Serve immediately, with plenty of napkins.
Mixed Green Salad
From Super Natural Every Day
By Heidi Swanson
Serves 4
1 shallot, finely chopped (could sub a spring onion)
¼ teaspoon freshly ground black pepper
Scant ½ teaspoon fine-grain sea salt
3 tablespoon balsamic vinegar, preferably aged
3 tablespoons extra-virgin olive oil
5 handfuls mixed salad greens
1/3 cup sliced or slivered almonds, toasted
12 small to medium perfect strawberries, hulled and sliced pencil thin
1/3 cup shaved Parmesan curls
Whisk together the shallot, pepper, salt, and balsamic vinegar in a small bowl and set aside for 5 to 10 minutes. Whisk in the oil, a bit at a time, until the dressing comes together.
Just before serving, combine most of the dressing with the salad greens in a large salad bowl. Toss gently but thoroughly; you want to be sure all the lettuce is coated. Add the almonds, strawberries, and Parmesan and gently toss once or twice more, just enough to coat a bit and distribute equally throughout the bowl.
Fresh Strawberry Cake with Strawberry Cream Cheese Icing
This recipe was passed to me by CSA member Nicole Hughes several years ago. We make it at least once annually, often more than once, and it continues to be a favorite of ours.
2 ¼ cups sifted cake flour
¼ teaspoon salt
2 ½ teaspoons baking powder
½ cup butter
1 ½ cups sugar
2 large eggs
1 teaspoon vanilla
¾ cup fresh crushed strawberry , unsweetened
Preheat oven to 350 degrees F.
FOR CAKE: Sift together: flour, salt, and baking powder.
In a separate bowl, combine butter, sugar, eggs, and vanilla.
Beat for a total of 3 minutes, scrapping the sides of the bowl.
Then add flour mixture to creamed mixture, alternating with strawberries.
Beat for two minutes.
Pour batter into two 8-inch round greased and floured cake pans.
Bake in pre-heated oven for 25-30 minutes, or until cake tests done.
Turn out on to wire cooling racks to cool.
Icing:
1 packages cream cheese, room temp (or one regular and one of the lowered fat, neufechtal or whatever it is called)
1/2 stick unsalted butter, room temp
1 to 1-1/2 cups of powdered sugar (I prefer the organic kind that hasn't been belached)
1/2 t. vanilla
1/2 c. chopped, mashed strawberries
Cream the cream cheese and the butter together. Then add the sugar slowly, while beating (I use a wire mesh strainer to sort of sift the sugar in so I can make sure there are no lumps). Add vanila and strawberries and beat until incorporated. Ice between layers and top and sides of cake.
Strawberry Focaccia with Maple-Balsamic Onions
From savuer.com
1¼ oz package dry yeast
1 cup warm water (100–110 degrees F)
1 teaspoon honey
2½ cups flour
1 teaspoons kosher salt
¼ cup plus 5 Tbs olive oil, divided
1 medium sweet onion, quartered and thinly sliced
2½ teaspoons balsamic vinegar
1½ teaspoons pure maple syrup
1 cup strawberries, hulled and sliced lengthwise into 1/8–inch pieces
8–10 fresh basil leaves, sliced chiffonade
Coarse sea salt
Combine yeast, water and honey in a medium bowl; let rest for about 5 minutes, until bubbles form on the top. In a large bowl, whisk together the flour and kosher salt; set aside. Add ¼ cup of olive oil to the yeast mixture and stir to combine. Make a well in the center of the flour mixture and pour wet ingredients into dry. Stir well to combine, then turn dough onto a lightly flour surface and knead until dough is smooth and supple, about 10 minutes. Form dough into a ball and place it in a bowl greased with ½ tablespoon olive oil. Cover with a kitchen towel or plastic wrap, and let rest until the dough approximately doubles in size, about 1 hour.
Brush a 9x13–inch baking sheet with ½ tablespoon olive oil. Remove dough from bowl and press it into the sheet with your fingers until it touches the edges. Using your fingers, gently press indentations into the dough, all over the surface. Gently brush the dough with 2 tablespoons of olive oil; let rest, lightly covered, until it puffs up slightly, about 30 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large skillet set over medium-low heat. Add the onion and cook, stirring occasionally, until browned and caramelized, 15–20 minutes. Stir in balsamic vinegar and maple syrup; let cook until liquid is evaporated, 2–3 minutes. Remove pan from heat and allow to cool slightly.
Preheat the oven to 450 degrees F. Lightly press strawberry slices into the top of the dough, then scatter onions and basil evenly across the top. Drizzle remaining 1 tablespoon of olive oil over the top and sprinkle with sea salt to taste. Bake until the focaccia is golden, about 20 minutes. Remove from the oven and allow to cool slightly before cutting into pieces. Serve drizzled with more olive oil or spread with fresh goat cheese.
Strawberry Parfait
Strawberry Sauce
From Bottega Favorita by Frank Stitt
This recipe is part of Chef Stitt’s Strawberry Ice Cream Parfait recipe. For the parfait you layer ice cream, this sauce, and sliced berries; repeat and top with whipped cream. I also use the sauce by itself on top of ice cream, stir it into yogurt, top cakes with it…it is good with almost anything.
1 pint strawberries, stemmed
¼ cup sugar, or to taste
Juice of ½ lemon, or to taste
Combine all the ingredients in a blender and blend for 1 minute, or until very smooth. Taste and adjust the sugar or lemon juice to sweeten or brighten. (The sauce can be refrigerated, tightly covered, up to 3 days.)
From Bottega Favorita by Frank Stitt
This recipe is part of Chef Stitt’s Strawberry Ice Cream Parfait recipe. For the parfait you layer ice cream, this sauce, and sliced berries; repeat and top with whipped cream. I also use the sauce by itself on top of ice cream, stir it into yogurt, top cakes with it…it is good with almost anything.
1 pint strawberries, stemmed
¼ cup sugar, or to taste
Juice of ½ lemon, or to taste
Combine all the ingredients in a blender and blend for 1 minute, or until very smooth. Taste and adjust the sugar or lemon juice to sweeten or brighten. (The sauce can be refrigerated, tightly covered, up to 3 days.)
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Snow's Bend Farm ~ Coker, Alabama ~ 205-394-3561
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