iso new strawberry recipes

16 years ago

After a few days of rain, followed by 80+ days, my strawberries are in full swing. During strawberry season I usually make shortcake, jelly, and pies with my strawberries. But, I'm looking for a new recipes to add to my old faithfuls. Would you mind sharing your favorite strawberry recipes with me?

I haven't frozen strawberries since sometime in the 80s because I wasn't happy with the outcome. What are your methods for freezing them and for what do you use them after you take them out of the freezer?

I spent a lot of time yesterday plucking strawberries from plants like these.

We used straw to cover the strawberry plants a few weeks ago when there was a late frost warning. Is this why they're called "straw"berries?

Believe if or not, these are just some of the berries I picked.

NOW, about those recipes . . .

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Comments (15)

sheshebop
16 years ago
last modified: 11 years ago
Darn! My strawberries are on their third year, and I have yet to eat more than 4-5 berries total! The birds seem to get them before I do. This year, for the first time, it looks like we might get some (lots and lots of flowers on them)so I hope some day to be able to pick as many as you get. Keeping my fingers crossed.
Your berries are beautiful. Do you remember what kind they are?
eileenlaunonen
16 years ago
last modified: 11 years ago
Strawberry Spinach salad. Use sliced strawberries and baby spinache add this dressing soooooo good! 1/4 cup sugar,3 tablespoons cider vinegar,1 tablespoon chopped onion,1 tsp dry mustard,1/2 tsp salt,2/3 cup oil and 1 tablespoon poppy seeds. Add sugar vinegar onion and mustard and salt in food processor and blend with machine running add oil in a steady steam. when dressing is emulsified blend in poppy seed toss and serve immediately
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mustangs81
16 years ago
last modified: 11 years ago
Those are beautiful!

Trying to take advantage of an abundance of strawberries, I came across a recipe for Strawberry Upside Down Cake. I was hesitant considering the list of ingredients but went back to it after more googling. It turned out pretty good.

STRAWBERRY UPSIDE DOWN CAKE

□ 2 c. strawberries (cut in pieces)
□ 1 pkg. strawberry Jello (3 oz.)
□ 1 pkg. miniature marshmallows (10 oz.)
□ 1 white or yellow cake mix

Grease and flour 9 x 13 cake pan. Spread strawberries evenly in bottom of pan. Sprinkle with dry Jello and evenly distribute the marshmallows over all. Prepare cake mix with 1 cup of water and 2 eggs. Spread over strawberries, Jello and marshmallows. Bake at 350 degrees for 50 to 60 minutes. Let cool and cut into squares. Serve by flipping each piece upside down on to plate. Top with Cool Whip.

My notes: I used 3 cups of strawberries instead of 2 cups.
I substituted strawberry flavored soda for the water.
To add credibility (in my own mind at least), I topped it with homemade whipped cream.
doucanoe
16 years ago
last modified: 11 years ago
I am envious! I wish I hada sunny spot to grow some strawberries!

Strawberry Bisque
From Carnival Cruise Lines

3 c strawberries, washed and hulled
1 ½ c water
¾ c sugar
3 T lemon juice
1 t grated lemon peel
1 ½ c red wine
1 c. sour cream
fresh mint leaves

Directions:
Combine strawberries, ½ c water, and sugar in a blender. Cover and blend the mixture until pureed. Stir in lemon juice, peel, 1 c. water and wine. Stir in sour cream until blended. Chill for several hours before serving and garnish with mint.

Posted 4/07 by Sillysillyme
Strawberry Spinach Salad with Poppyseed Dressing Source: St. Paul Hotel Dressing: 1 c sugar 1/4 c poppyseeds 1/2 c Sesame seeds 1 c salad oil 1/2 c raspberry vinegar dash paprika 1 T worcestershire sauce 1 T minced onion Combine sugar and vinegar and whisk until sugar is dissolved. Add remaining ingredients and chill well. Serve over baby spinach leaves and sliced strawberries. Garnish with brie cheese wedges. (you may want to half this recipe, as it makes a lot of dressing...) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I think this came from someone here, but I didn't note who posted it. It's really good, tho! Scrumptious Strawberry Liqueur 3 c fresh strawberries, stemmed & washed 1\-1/2 c sugar 2 c 100 proof vodka 1 c water 1/2 tsp lemon zest 1 tsp orange zest 1 tsp fresh squeezed lemon juice Crush strawberries and sugar together in bowl. Let stand for about one hour. Transfer to clean 2\-qt container and add vodka, water, lemon zest, orange zest, and lemon juice. Cover and let stand in a cool, dark place for 2 days, shaking frequently. Use a fine\-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container, cover, and let stand for 1 week. Rack or filter into final container. Age for at least 1 month more before serving. Yield: approx. 1 qt. Linda
wizardnm
16 years ago
last modified: 11 years ago
How lucky you are to have fresh berries already!
Here's some recipes to get you started...

Fresh Strawberry Sorbet

Recipe courtesy Paula Deen

2 cups sugar
2 cups water
4 pints strawberries, hulled and sliced
1/4 cup fresh lime juice
1/2 cup light corn syrup

Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

Put the strawberries and lime juice into a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.

When the sugar syrup has cooled completely add it to the strawberry puree. Add the corn syrup and stir well. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.
Strawberry Meringue Clouds (Pavlova) Source of Recipe danain\-\-CF 4 egg whites 1/2 teaspoon cream of tartar 1/3 + 1/3 cup granulated sugar 1/2 + 1 teaspoon vanilla extract 2 pounds fresh strawberries, sliced 1 cup heavy whipping cream 3 tablespoons powdered sugar Fresh mint for garnish Preheat oven to 250° and line a baking sheet with parchment paper. Beat egg whites on high speed until they begin to foam. Add cream of tartar and continue beating while gradually and slowly adding 1/3 cup granulated sugar. Continue to beat until egg whites hold a soft peak, add 1/2 teaspoon vanilla and keep beating until they hold a stiff peak and become glossy. Using a large ice cream scoop, drop 6 to 8 mounds of meringue onto parchment paper leaving enough space between to make a well in the center of each one with a spoon. Bake meringues for 1 hour, reduce oven temperature to 225° for 1 more hour then turn oven off and leave door closed for 1 more hour until meringues are completely dry. Carefully remove from parchment paper to a rack to cool completely. (For meringues that are not lightly browned, bake 200° for 1 hour then 175° for 1 hour, turn off oven; dont peek for 1 more hour.) Meanwhile, combine strawberries and 1/3 cup sugar and let stand for at least 20 minutes. Using a chilled bowl and whisk, beat 1/2 of cream until it holds a soft peak then add powdered sugar and the other 1/2 of the cream; continue to beat to soft peak and add 1 teaspoon vanilla. Be careful not to beat past a creamy texture. This processes will make a very stable whipped cream. To serve, spoon some whipped cream into each "cloud" (To soften meringue, let stand for 15 minutes at this point.), top with berries and garnish with more powdered sugar and a sprig of mint. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Strawberry and Orange Curd 8oz strawberries, hulled Grated zest and juice of 1 orange 4oz unsalted butter, diced 12oz Golden Caster sugar (light brown granulated sugar) 4 eggs Place the strawberries in a bowl and mash with a fork. Stir in the orange zest and juice, butter and sugar. Beat the eggs and add to the mixture. Place the bowl over a pan of simmering water and stir until the sugar has dissolved. Continue to cook until the mixture thickens, stirring frequently \- about 30 minutes. Pour into warm sterilized jars and and seal with lids or cellophane covers. Label and store in the refrigerator. (You can also freeze curds.) Light brown sugar will add a flavor of its own. I'm sure plain white sugar would be fine or compromise with half\-and\-half. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I love to make AnnT's recipe for raspberry scones substituting ripe, but still firm, chopped fresh strawberries. I use the smaller berries when I do this. You can either pat the dough out into a circle and cut into wedges or (and this is my favorite) pat the dough into a rectangle (before adding strawberries) and layer the strawberries on top. Gently roll up the dough as you would cinnamon rolls. Slice about an inch thick a lay on a parchment covered cookie sheet to bake. I've done this and used additional sweetened fresh strawberries for what I call "Ultimate Strawberry Shortcake" Also excellent when you make the scones and serve the Strawberry Orange Curd with them. I can't wait for fresh local strawberries to come on here! One of my favorite breakfasts is fresh strawberries and Rice Krispies.... Enjoy! Your berries look wonderful! Nancy
country_smile
Original Author
16 years ago
last modified: 11 years ago
sheshebop - They're Earliglow strawberries and earlier this year than normal.

eileenlanonen & doucanoe - I love strawberries and spinach salad, but I didn't have my own dressing for it before. THanks. (and for the other recipes too)

mustangs & wizardnm - more good recipes to try. I'll probably start with the sorbet. Thanks for sharing.
rachelellen
16 years ago
last modified: 11 years ago
Every year I buy the luscious local strawberries from one of the many plots in the area...I don't have enough good sunny garden room to plant enough for my use.

I make jam, and eat a ton of them fresh in all sorts of ways. But I also fill my dehydrator several times with sliced berries for the hot cereals we eat so much of during the winter. We like a variety of dried fruits as well as the traditional raisins. They are also very nice just to snack on during the Winter, when fruit worth eating is hard to come by. If you have a dehydrator (or a friend who has one you could borrow for the experiment) that would be one thing to do.

I do freeze a number of them as well, for use in fruit sauces and smoothies. I don't add anything, just hull them and freeze them in a single layer on a cookie sheet before putting them into zip lock bags. That way, I can take out only the amount I need. I also eat them with ice cream or make home made ice cream with them. I only thaw them enough to quickly cut & eat or put into the cream though. If they thaw all the way they get slimy and the flavor changes.
ritaotay
16 years ago
last modified: 11 years ago
Not a recipe but, after all my many years, I've found a way to keep the berries 'fresh' for a few days longer... Wash and hull under running water, drain on paper towel, dump into bowl lined with a paper towel, remove paper towel and fold to fit over bowl, get it good and wet, squeeze out excess and place over the fresh strawberries and refrigerate.... If you keep the paper towel damp you'll have 'fresh' berries for about a week... The Driscolls' (sp) last longer than the Dole's...

Rita
murphy_zone7
16 years ago
last modified: 11 years ago
http://allrecipes.com/Recipe/Annies-Fruit-Salsa-and-Cinnamon-Chips/Detail.aspx

Check this out for Fruit Salsa. This stuff is amazing and I can't wait for fresh strawberry season to make it. The recipe calls for raspberries but I use just strawberries along with the apple and kiwi. I also add blueberries. Just be sure to adjust the sugar based on how sweet your berries are.
Sorry for the posted link.. Don't know how to make a point and click link.
Murphy
pat_t
16 years ago
last modified: 11 years ago
I made Cathy's Strawberry Upside Down cake yesterday. Here's the email I wrote to her:

I made it yesterday afternoon. Everyone LOVED it! I shared it with a friend in Texas who cooks and takes something to her small town church every Sunday - she is responsible for bringing something "strawberry" this
coming Sunday, so it worked out well.

I googled "Strawberry Upside Down Cake" and saw that some people just made the cake mix as directed on the box. I only had a lemon cake mix, so that's what I used. I had some strawberry extract on hand that I needed to use up,
so I added a tsp. of it to the cake mix. I also used Sprite instead of strawberry soda. It is REALLY good! Now I'm wondering why I can't do it with blueberries & black cherry Jell-o?!? If I do that anytime soon, I'll
be sure to let you know how it turns out!

Thanks for a really easy recipe - I'm always on the lookout for things like that!
mustangs81
16 years ago
last modified: 11 years ago
Pat, Got your email--thanks for following up and I'm glad that everyone liked it.

I think I will try the Scrumptious Strawberry Liqueur. Not for me mind you but for my CF fiends who might drop by.
denise8101214
16 years ago
last modified: 11 years ago
Cathy, I am a fiend and I plan on stopping by. :)
ruthanna_gw
16 years ago
last modified: 11 years ago
I've posted this recipe before but we still like to make it every strawberry season.

GRILLED STRAWBERRY SUNDAES

1/4 cup orange juice
1/4 cup strawberry spreadable fruit
1 tsp. cornstarch
2 pints strawberries, hulled
2 cups low-fat vanilla frozen yogurt

Preheat the grill to a medium heat. In a medium saucepan, combine the orange juice, spreadable fruit, and cornstarch. Set aside. Thread the strawberries onto 4 skewers. Grill the kebabs, turning once, for 4 to 5 minutes. Meanwhile, place the medium saucepan directly on the grill or on the stovetop over medium heat and bring to a boil, stirring constantly. Cook, stirring, until the sauce is slightly thickened, about 1 minute.

Remove the strawberries from the skewers and stir gently into the sauce mixture in the saucepan. Divide the yogurt among 4 bowls, spoon the strawberry sauce over, and serve.

Notes: Can substitute ice cream for the frozen yogurt if desired. Sauce is best when served hot. Can also be served over sliced angel food or pound cake.
claire_de_luna
16 years ago
last modified: 11 years ago
I've been saving a Strawberry Pretzel Salad recipe for a while now, and today is the day I decided to make it. I can't vouch for it (yet), but there seem to be plenty of people who really love it. Here's the recipe I used:

Strawberry Pretzel Salad

2 cups crushed thin unsalted pretzels
3 tablespoons sugar
3/4 cup melted butter
1 (8 ounce) package Philadelphia Cream cheese
1 cup sugar
1 (8 ounce) container Cool Whip
1 (6 ounce) package strawberry Jell-O gelatin dessert
2 cups boiling water
2 (10 ounce) packages frozen strawberries, thawed
1 (8 ounce) can crushed pineapple (DO NOT use fresh pineapple)

Mix pretzels, 3 tablespoons sugar and butter.
Spread mixture over bottom of a 9x13 inch baking dish.
Bake at 400°F for 7 minutes.
Let cool 1 hour.
Blend cream cheese, 1 cup sugar and Cool Whip and spread over pretzel mixture.
Dissolve strawberry Jello in 2 cups boiling water.
Add frozen strawberries and pineapple.
Chill until partially jelled.
Then pour over the cream cheese mixture.
Refrigerate.
mustangs81
16 years ago
last modified: 11 years ago
Fiends or Friends--all are invited!

iso new strawberry recipes

Comments (15)

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