We firmly believe there can never be too many strawberry recipes. After a day or two of fresh eating, that is, rinsed and popped in the mouth with nary a guilty twinge, we start looking for those stand-by recipes to use quart after quart of the crimson, sweet berries.
Most strawberry aficionados eat a good portion for breakfast-smoothies, cereal topping, French toast or pancake garnish. But how about an omelet stuffed with the bright red fruit? Actually it is very good.
Want something light and refreshing for lunch or a snack? You can’t go wrong with berry salsa. Slice a handful for a fruity edge to that green salad. Not enough apples for a bowl of Waldorf salad? Throw in some of those fresh berries.
In days gone by, a bowl of broken soda crackers and berries was a common dish of delicious proportions. A strawberry fool or frozen sherbet was enjoyed by all when hot summer evenings demanded a cool dessert.
So then, let’s get down to the cooking and eating of those wonderful strawberries, now that we’re “knee-deep in June” (James Whitcomb Riley).
1 pint strawberries
1/4 cup sugar
Dash of salt
2 tablespoons butter
Several hours before using, wash, hull and cut in half the berries. Place in a bowl and stir in the sugar. To prepare omelet, beat the eggs with salt and pepper if desired. Melt butter in omelet pan or large nonstick skillet. Pour eggs in hot pan. Reduce heat to lowest setting. Eggs should cook low and slow. As the eggs start to solidify, using a spatula or omelet spatula, lift the edges and let the liquid eggs run underneath. When softly cooked, spoon berries on one half of eggs. Using spatula, lift and fold the omelet. Continue to cook for a few minutes so berries get warm or hot. Serves 2-4.
Cold Berry/Cracker Soup
1 quart fresh strawberries
Saltine crackers or slices of bread
Cold cream or whole milk
Confectioners’ sugar, optional
Wash and hull berries. For each serving, break two or three crackers or a slice of bread into bowl. Place a handful of berries on top. Cover with cream or milk. Sprinkle on the sugar if using. If berries are extra sweet the sugar is not necessary.
3 cups fresh strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
1/2 teaspoon fresh lemon zest
1 cup heavy whipping cream
1/2 teaspoon vanilla
3 teaspoons sugar
Wash, hull berries. Place in a saucepan with sugar and lemon juice/zest. Cook over low heat until berries release juice. Lightly mash berries and cook until mixture is thickened. Pour into bowl, chill thoroughly.
Using electric mixer, beat cream, vanilla and sugar until soft peaks form. Fold in half of the berries. Spoon mixture into parfait glasses or bowl, garnish with a spoonful of the thickened berries or extra whipped cream. The fool can be layered in the dish much like a parfait.
If whipped cream is not on your food list, try blending the berry mixture with thick plain or vanilla yogurt.
1 cup mashed fresh strawberries
1/2 tablespoon confectioners’ sugar
3 tablespoons lemon juice
1 cup mayonnaise
1 cup whipped cream
In bowl, place all ingredients except whipped cream. Blend well. Fold in whipped cream. Use as salad dressing for lettuce/greens salads or fruit salads. A friend has a very easy take on this recipe: she blends mashed berries into ranch or buttermilk ranch dressing. It makes it fruity and a lovely pink color.
Frozen Strawberry Mallow Sherbet
16 large size marshmallows
1 cup milk
3/4 cup crushed, fresh strawberries
1 tablespoon lemon juice
Place marshmallows in saucepan. Add 1/3 cup of the milk. Heat on low, stirring and folding them over and over until partially melted. Remove from heat and keep stirring until smooth. Cool to lukewarm. Blend in remaining milk and strawberries. Blend in lemon juice.
Pour into freezing container. Freeze, stirring the mixture a couple of times until completely frozen.