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Strawberry Sauce
Strawberry Sauce
3 C Frozen Strawberries, hulls removed
1/2 C maple syrup, or to taste
Thaw strawberries slightly and chop them up a bit. Cook strawberries and syrup about 10-15 minutes, stirring frequently as they begin to bubble. Adjust sweetness with more syrup, to your taste.
Whip cream until fluffy. Butterworks cream whips up quickly, be careful not to make butter! Sweeten if you like.
In individual bowls, split a scone, top with berry sauce and cream. Dream of spring!
Cabin Fever Strawberry Shortcakes
Cabin Fever Strawberry Shortcakes
In the mood for spring food? Since we have these great frozen strawberries, this seems like a good antidote to too much snow! This recipe has a few steps, but don't worry, it goes together easily. While the scones are baking, cook the strawberry sauce. While those both cool, whip the cream. Assemble just before serving. Serves 4 to 6.
Greens with Wild Ginger-Maple Vinaigrette
Greens with Wild Ginger-Maple Vinaigrette
Here's another salad idea. It just seems a shame to do anything else with these gorgeous super tender greens! I found this recipe in The New American Cooking by Joan Nathan. It has a connection to NECI as well; the recipe is one she got from a wild foods dinner they prepared.
1 cup dressing
3 TBSP Peeled, minced wild ginger, or 2 TBSP store bought
pinch of salt
2 cloves garlic
1 shallot, chopped
1 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp sherry
1 tbsp rice wine vinegar
1 1/2 tsp dijon mustard
fresh ground pepper
1/4 c maple syrup
1/4 c oil
2 tbsp toasted sesame oil
Mince ginger, salt, garlic and shallots in a food processor. Whiz in the rest of the ingredients, except the oils. Set aside for about an hour, then slowly whisk in the oils until emulsified. Check seasoning to your taste.
6 C mixed salad greens
a few thinly sliced mushrooms
thinly sliced half-moons of salad turnip
1 pound roasted beets, carrots, etc
Toss greens with a bit of dressing; use it sparingly so you don't overpower the delicate greens. Top with mushrooms, turnip and beets and a grinding of fresh black pepper
Now for dessert...
Strawberry Clafouti
This French custard tart has an unusual name, but it's a lovely and simple treat. Serve warm or at room temperature with a bit of whipped cream.
Butter a 10 inch baking dish, like a pie plate. Preheat oven to 375
Battter:
3/4 c flour
2/3 c maple sugar
3 eggs
1 1/4 c milk
Apple-Strawberry Crisp
Apple-Strawberry Crisp
This recipe is based on one from the Cooking with Shelburne Farms cookbook by Melissa Pasanen and Rick Gencarelli. I've substituted strawberries for blackberries to match the share contents, but this basic recipe really works well with so many fruits.
1 cup packed light brown sugar
3/4 cup packed dark brown sugar or maple sugar
1 1/4 cup whole-wheat pastry flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into 1/4 cubes
1/2 cup rolled oats (not instant)
3 pounds apples, peeled cored, and thinly sliced
3 cups frozen, unthawed strawberries
1/3 cup loosely packed cup light brown sugar or maple sugar
2 TB all-purpose flour
1 tsp ground cinnamon
Preheat oven to 350F. Using a food processor, pulse the light and dark brown (or maple) sugars, flour, cinnamon, nutmeg and salt together to combine. Add the butter and oatmeal and pulse just until the topping is gravelly with pieces of oatmeal still visible. Set aside.
In a buttered 9x13-inch baking pan or other shallow 3.5 - 4 quart baking dish, toss together the apples, strawberries, sugar, flour and cinnamon. Cover generously with topping, using your hands to squeeze together handfuls and pat them into place. Bake for 45-50 minutes until the topping is dark golden brown and the apples are soft.
Strawberry Ice Cream with Cowslem & Honey
Strawberry Ice Cream with Cowslem & Honey
Based on a recipe from Epicurious.com. Makes 1 quart.
3/4 pound strawberries, hulls removed and softened, but not thoroughly thawed
8 ounces Cowslem cheese, softened
1/2 cup plus 2TB honey
1 cup milk
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/2 cup heavy cream
Coarsely chop strawberries and in a blender purée with all remaining ingredients except cream just until smooth. Stir in cream and freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
Wheat Berries with Strawberry Sauce and Yogurt
Wheat Berries with Strawberry Sauce and Yogurt
So, you've made more wheat berries than you ate last night and are wondering what to do with the rest. Why not serve them for breakfast? Of course, this would also make an excellent mid-afternoon snack or evening dessert. Serves 2.
10 oz frozen strawberries
1 TB honey, optional
pinch salt
2 cups cooked wheat berries, warm
plain or flavored yogurt
Place strawberries, honey and salt in a small saucepan over medium heat. Bring to a simmer. Turn down heat and keep at a simmer for 5-10 minutes, stirring occasionally, until strawberries are thawed and heated through. Divide warm wheat berries between two bowls. Spoon strawberry sauce over the top and garnish with a generous dollop of yogurt. Yum!
Chilled Strawberry Cream
Chilled Strawberry Cream
A very simple & quick 3 ingredient recipe submitted by Ann Main to Allrecipes.com. Serves 2.
2 cups frozen unsweetened whole strawberries
1/4 cup confectioners sugar
1/2 cup whipping cream
Place the strawberries and sugar in a blender or food processor; cover and process until finely chopped. In a small mixing bowl, beat cream until stiff peaks form. Fold into berries. Pour into serving dishes. Refrigerate or freeze for 25 minutes.
Tip - allowing berries to thaw a bit before blending may save you time fussing with your blender.
Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping
Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping
Crunchy cornmeal biscuit tops a classic strawberry and rhubarb filling.
Bon Appetit April 1996
Filling
1/2 cup sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cloves
2 cups strawberries, hulled, halved
2.5 cups 1/2-inch-thick slices rhubarb
