Saturday, May 8, 2010

Strawberry Yields

I want to offer a warm welcome to all of my readers... I finally installed a stat counter and I am pretty shocked that so many people are reading. (Okay, so maybe it's just my 3 followers loading and reloading their favorite recipe?!) Anyway I invite you all to become followers!  I know I'm rather sporadic/erratic- but I'm having so much fun sharing with you! Grilling and herb recipes coming up... along with fried green tomatoes and more homegrown goodies. Plus, interior design progress, summer party ideas, shower decor, and more!

We visited Sweet Berry Farm last weekend for a little friend's birthday. (Thank you, Windlers, for a perfect Saturday morning- what a great idea! And Happy B-day to big two year old S!!) While my toddler and is pint-sized buddies scarfed down every berry they could get their hands on, we still managed to come home with a ton of big, beautiful strawberries.
Peak strawberry season is coming to a close- signified by their extreme mark-down at the grocery store. Whether you pick your own or pick up a box at the store, here are some recipes for strawberry yumminess!
A "freezing" tip from my friend Julia: Place fruit on a baking sheet. Freeze overnight then pop individual pieces into a freezer bag. Defrost and use only as much as you need! Thanks, J!!)

Grilled Pound Cake with Strawberries and Mint Whipped Cream (Thanks for the pound cake idea, Romy! It was so delish. As were the fajitas ya'll made... I'll have to share that too.)
Strawberry Preserves
Strawberry Vinaigrette

Grilled Pound Cake with Strawberries and Mint Whipped Cream
1 pound cake, sliced into 1" pieces
1/2 stick butter, melted
2 c strawberries, tops removed, quartered
1/2 cup heavy whipping cream, cold
1 tbsp sugar
1 tbsp mint, finely chopped

Prepare whipped cream beforehand: Pour cream into large bowl. Using cake mixer or immersion blender, whip cream on high until stiff peaks form (about 2-5 minutes.) Gently fold in sugar and mint until combined.
Heat grill. Brush pound cake with butter. Grill 1-2 minutes per side or until charred lines appear. Serve pound cake topped with strawberries and mint whipped cream.

Strawberry Preserves (makes about 2 1/2 cups)
2 lbs strawberries
4 cups sugar
1/4 c lemon juice

Place strawberries in a large bowl. Mash until desired consistency. (I left large pieces of fruit intact.) Add sugar and toss to coat. Pour into a large saucepan. Bring to a boil. Add lemon juice. Continue to cook on high until mixture thickens to coat a spoon. Allow to cool slightly, then pour back in bowl. Cover with plastic wrap, then place in refrigerator overnight or up to 24 hours. Use within one week, or you may choose to can or freeze. 

Strawberry Vinaigrette

  • 1 cup olive oil
  • 1/2 pint fresh strawberries, halved
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon white sugar

Combine all ingredients in a food processor or blender. Puree until combined. Complements a salad of spinach, walnuts, blue cheese perfectly!

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