Strawberries add a punch of sweet flavor

Strawberry season is here, providing people with a taste of summer.

And strawberries — the first fruit of the summer — are a healthy snack, packed with folic acid, potassium and fiber. Fat-free and low in calories, just eight medium-sized strawberries contain 160% of the recommended daily allowance of Vitamin C.

They’re also a versatile fruit, delicious on their own but also a delightful ingredient in all types of savory and sweet foods, from appetizers to entrees, and from drinks to desserts.

Fresh strawberries are a welcome addition to a summer fruit salad. Or you can dress fresh berries with a mixture of 1 cup honey and 1/4 cup lime juice, then sprinkle them with toasted coconut.

For a simple but delicious dessert,  dip berries in melted chocolate. Or try dipping berries in balsamic vinegar and then powdered sugar.

To quench your thirst, you can go with a traditional shake or malt or just throw a few strawberries in a blender with lemonade and ice to create a frosty drink.

Or flavor water — still or sparkling — with an infusion of strawberries, mint and whatever other berries or herbs you prefer. It’s a lot more tasty than plain water, and hydration is important in summer.

Strawberries are widely available in the supermarket, but there are a few local pick-your-own operations that give families a first-hand experience in growing berries. When picking your own, it’s recommended that you select firm berries that are evenly shaped and medium to large in size. The coloring should be even and bright red.

Following are strawberry recipes from www.foodnetwork.com.

 

Strawberry-Pretzel Trifles

For strawberries:

2 pints strawberries, halved

3/4 cup sugar

1 tablespoon fresh lemon juice

For crumble:

8 tablespoons unsalted butter, melted, plus more for the pan

3-1/2 cups small pretzel twists

1 large egg white

1/3 cup sugar

1 tablespoon flour

Kosher salt

For cream:

2 8-ounce packages cream cheese, room temperature

1 cup confectioners’ sugar

1 teaspoon vanilla extract

1-1/4 cups cold heavy cream

Combine four cups strawberries and 3/4 cup sugar in a large saucepan over medium heat. Cook until bubbling, then increase heat to medium high and cook 15 minutes, stirring occasionally, until berries are soft and liquid is thick enough to coat the back of a spoon. Remove from heat and stir in the remaining strawberries and the lemon juice. Let cool, then transfer to a bowl, cover and refrigerate at least one hour or overnight.

Place three cups pretzels, melted butter, egg white, sugar, flour and 1/4 teaspoon salt in a food processor and pulse until a wet dough forms. Press dough evenly into a generously buttered nine-inch round cake pan. Break remaining pretzels into pieces and press into the dough. Bake in a 350-degree oven for 25 to 30 minutes, until golden. Transfer to a rack and cool completely in the pan, then break into bite-size pieces.

Just before serving, beat cream cheese, confectioners’ sugar and vanilla in a large bowl with a mixer on medium-high speed for two minutes, until smooth. Beat heavy cream in another bowl with a mixer on medium-high speed for three minutes, until soft peaks form. Gently fold half the whipped cream into the cream cheese mixture, then fold in the rest.

Layer cream, crumble and strawberry mixtures in individual glasses or bowls. Cover and chill for one to six hours.

 

 

Strawberry Lime Mousse

1 14-ounce can sweetened condensed milk

1 cup frozen strawberries

1 tablespoon sugar

1 lime, zested and juiced

1 8-ounce carton frozen whipped topping, thawed

Place sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed.

Transfer to a bowl. Using a rubber spatula, fold in lime zest and thawed frozen whipped topping until thoroughly combined. Scoop into six glasses and add a vanilla wafer to each serving.

 

 

Panna Cotta With Balsamic Strawberries

1/2 packet (1 teaspoon) unflavored gelatin powder

1-1/2 tablespoons cold water

1-1/2 cups heavy cream

1 cup plain whole-milk yogurt

1 teaspoon vanilla extract

1/2 vanilla bean, split and seeds scraped

1/3 cup plus 1 tablespoon sugar

2 pints sliced fresh strawberries

2-1/2 tablespoons balsamic vinegar

1 tablespoon sugar

1/4 teaspoon freshly ground black pepper

Freshly grated lemon zest, for serving

In a small bowl, sprinkle gelatin on cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.

In a medium bowl, whisk together 3/4 cup cream, yogurt, vanilla extract and vanilla bean seeds.

Heat remaining cream and 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Remove from heat, add softened gelatin and stir to dissolve. Pour hot cream-gelatin mixture into cold cream-yogurt mixture and stir to combine. Pour into four 6 to 8-ounce ramekins or custard cups and refrigerate, uncovered, until cold. When thoroughly chilled, cover with plastic wrap and refrigerate overnight.

Combine strawberries, balsamic vinegar, one tablespoon sugar, and pepper 30 to 60 minutes before serving. Set aside at room temperature.

To serve, run a small knife around each dessert in the ramekin and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.

 

 

Strawberry Bruschetta

3 1/2-inch-thick slices rustic white bread

2 to 3 tablespoons unsalted butter

10 strawberries, sliced

3 to 5 teaspoons sugar

Heat a grill pan over medium-high heat. Grill bread about two minutes per side, until golden brown. Spread butter over the toasts. Arrange sliced strawberries over the toasts and sprinkle sugar on strawberries. Broil about two minutes, until sugar begins to caramelize.

 

 

Strawberry-Rhubarb Jam

5 cups chopped rhubarb

3 cups quartered hulled strawberries

2-1/2 cups sugar

Zest of 1 lemon plus 2 tablespoons lemon juice

Kosher salt

Toss rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan, then mash slightly to release some of the berry juice. Set aside for 10 minutes.

Place a small plate in the freezer to chill.

Place saucepan over medium-high heat and bring mixture to a boil, then reduce heat to medium low, stirring frequently. Cook about 1-1/2 hours, until jam becomes thick and syrupy. To test doneness, place a small amount of the jam onto the chilled plate and freeze two minutes. Drag a finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it’s runny, continue to cook and test again in five-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for six months.

Flavor alternatives — Add one teaspoon freshly cracked black pepper to the mixture before cooking. Or scrape the seeds and add the pod of one whole vanilla bean, split lengthwise, into the mixture before cooking. Remove pod before storing. Or add two tablespoons balsamic vinegar to the mixture just before removing from the heat.

 

 

Strawberry Salad

1 package ramen noodles, crushed, flavor packet discarded

1/4 cup sliced almonds

1/4 cup sunflower seeds

1/4 cup butter, melted

1 head romaine lettuce, washed and dried

1 5-ounce bag baby spinach

1 pint strawberries, hulled and thinly sliced

1 cup grated Parmesan

For dressing:

3/4 cup sugar

1/2 cup red wine vinegar

3/4 cup vegetable oil

1/2 teaspoon paprika

1/2 teaspoons salt

2 cloves garlic, minced

In a small bowl, mix ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in a 400-degree oven for 10 minutes, stirring occasionally, until browned. Remove from the oven and set aside to cool.

Tear lettuce and combine with spinach, strawberries and cheese in a large salad bowl.

To make dressing, dissolve sugar in vinegar. Combine oil, paprika, salt and garlic, then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.

Just before serving, sprinkle crunchy topping over salad greens and toss with enough dressing to coat the greens.

 

 

Strawberry-Basil Mojitos

2 cups sugar

3 pounds strawberries, hulled and quartered

4 cups fresh lime juice

2 ounces fresh basil leaves

For mojitos:

1 750-milliliter bottle light rum

Club soda, as needed

20 stalks fresh basil, for garnish

4 limes, cut into wedges, for garnish

To make simple syrup, heat sugar and two cups water in a saucepan over medium heat, stirring as needed, until sugar has completely dissolved. Set aside and allow to cool completely.

Place half the strawberries, lime juice and basil in the bowl of a food processor. Pulse until desired consistency. Transfer to a pitcher or container. Repeat with the other half of the strawberries, lime juice and basil and add to the same container. Add room temperature simple syrup, mix and chill at least 30 minutes.

Pour 1/2 cup strawberry basil puree into each glass. Top with two ounces light rum, add ice and stir gently to combine. Top each glass with a splash of soda. Garnish each drink with a stalk of basil and a lime wedge.

 

 

Tiny Strawberry Shortcakes

1 cup flour, plus more for the work surface

2 tablespoons sugar, plus more for sprinkling

1-1/2 teaspoons baking powder

1/4 teaspoon kosher salt

2/3 cup heavy cream, plus more for brushing

1 tablespoon lemon juice

1/2 teaspoon lemon zest

3 large strawberries, hulled and diced very small

2 teaspoons strawberry jam

Whipped cream

Tiny mint leaves

Whisk together flour, sugar, baking powder and salt in a large bowl. Add cream, lemon juice and lemon zest and stir with a wooden spoon until mixture just forms a dough. Gather dough into a ball and transfer to a flour-dusted work surface. Pat into a 1/2-inch-thick circle. Cut out as many mini biscuits as possible with a one-inch round cookie cutter. Gently press the scraps together and repeat.

Arrange biscuits one inch apart on two parchment-lined baking sheets. Brush with cream and sprinkle with a little sugar.

Bake one sheet of biscuits on the center rack of a 400-degree oven about 10 minutes, until golden. Repeat with the second sheet.

While still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.

Toss strawberries and jam in a small bowl and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. Shortcakes can be made and refrigerated two hours before serving.

 

 

Strawberry Shortcake Lush

5 tablespoons unsalted butter, melted

1 tablespoon sugar

2 5.3-ounce boxes shortbread cookies, crushed

1 8-ounce package cream cheese, room temperature

5 tablespoons confectioners’ sugar

1/2 teaspoon vanilla extract

Pinch kosher salt

1 12-ounce container frozen whipped topping, thawed

4 cups diced strawberries

1 3.4-ounce package instant vanilla pudding, plus required ingredients

Combine butter, sugar and 1-1/2 cups crushed cookies in a medium bowl. Press mixture into an eight-inch baking dish that’s lightly coated with cooking spray and freeze about 15 minutes to set.

Combine cream cheese, confectioners’ sugar, vanilla and salt in a large bowl. Beat with an electric mixer on medium-high speed three minutes, until fluffy. Fold in 3/4 cup whipped topping. Pour over the cookie crust and smooth with an offset spatula, then top with two cups diced strawberries. Refrigerate 15 minutes.

Make the instant pudding according to the package directions. Pour over the filling. Top with remaining whipped topping, cover and refrigerate two hours to set.

Before serving, sprinkle remaining cookie crumbs and diced strawberries over the top.

 

 

 

Strawberry Shortcake Dip

1/2 cup sliced fresh strawberries, green tops removed

2 tablespoons plus 2 teaspoons sugar

1/3 cup sour cream

1/8 teaspoon kosher salt

1 cup heavy cream

1/4 cup strawberry jam, stirred

Suggested dippers: Shortbread cookies, pound cake, waffle cookies

Toss strawberries with two teaspoons sugar in a small bowl. Let sit 20 minutes to macerate.

Put sour cream, two tablespoons sugar and salt in a large bowl and beat with an electric mixer on medium-high speed until smooth. Add heavy cream and continue to beat until thick and fluffy. Swirl in streaks of the strawberry jam.

Transfer to a decorative dip bowl and refrigerate until ready to serve. Top with macerated strawberries and serve with dippers.

 

 

Strawberry Daiquiri Bites

1-1/4 cups light rum

1/4 cup lime juice

1 quart medium strawberries, with stems

1 cup sugar

Stir rum and lime juice together in a large measuring cup. Poke strawberries all over with a toothpick. Nestle them, stem-side up, in a 9-by-5-inch loaf pan, wedging them together so they stand upright. Pour rum mixture over the top and refrigerate at least six hours and up to overnight.

Drain rum mixture and save to turn into a beverage. Put sugar on a plate and roll strawberries in it to coat. Transfer to a serving platter and serve immediately.

To turn the leftover rum mixture into a beverage, add it to a pitcher with ice and mix with 1/2 cup simple syrup, two cups water, a few sprigs of mint and some lime slices.