Recipe from Taste of Home 4 egg yolks 1/4 cup sugar 1/2 cup Champagne 1/2 cup heavy whipping cream, whipped 1/2 pint fresh raspberries 1/2 pint fresh strawberries In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in Champagne. Place the saucepan over low heat. … Continue Reading →
Recipe from Food Network. For the berries: 2 cups strawberries, cleaned 2 cups raspberries 1 cup blueberries or blackberries 1 cup sugar Pinch salt For the berry puree: 1/2 cup simple syrup 2 cups raspberries Pinch of salt For the pudding: 10 to 15 slices sourdough bread, crust removed 1 pint vanilla ice cream Sea … Continue Reading →
Michigan strawberries are just now appearing in markets (Bigelow Berry Farm, Burda’s Berries and Gibbs Berry Farm) and look so pretty with fresh nasturtium flowers (Uhlianuk’s Greenhouse) in this refreshing salad. From “Plum Gorgeous” by Romney Steele. Vinaigrette: 1 shallot, finely chopped 1 1/2 tablespoons champagne vinegar or white balsamic vinegar Pinch sugar 2 strawberries … Continue Reading →
From cookbook authors Bruce Weinstein and Mark Scarbrough, whose most recent book is “Lobsters Scream When You Boil Them: And 100 Other Myths About Food and Cooking.” Strawberries tone down rhubarb’s prized sourness — especially in this recipe for strudel, just for two. 1 cup sliced fresh strawberries 1/2 cup thinly sliced fresh or frozen … Continue Reading →
From “Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas” by Fany Gerson (Ten Speed Press, 2010). 4 cups fresh strawberries, hulled and cut into quarters 3/4 cup sugar 1/2 cup water 2 tablespoons freshly squeezed lemon juice Combine strawberries and sugar in a bowl. Let sit until strawberries start releasing natural … Continue Reading →
3/4 cup chopped almonds plus 1/2 cup lightly toasted slivered almonds 1 cup milk 1 cup cream 1/2 cup sugar 4 egg yolks 6 to 8 cups strawberries, washed, hulled and quartered. Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes. … Continue Reading →
1 banana 8-10 fresh strawberries, cored 1/2 cup blueberries 1 6-ounce container vanilla yogurt Crushed ice Wash hands. Put banana, strawberries, blueberries and yogurt in blender. Add enough crushed ice to fill up the blender. Blend until smooth. Serve immediately. Yields 2 servings.
This simple sauce is perfect over ice cream or pancakes, or as a topping for chocolate cake, poundcake or cheesecake. You can make it a day ahead or freeze it to use later. 1 (16-ounce) basket strawberries, hulled, coarsely chopped 1/2 cup sugar 1 teaspoon fresh lemon juice Stir strawberries, sugar and lemon juice in … Continue Reading →
Recipe adapted from Russ Parsons, Los Angeles Times. Use your favorite tart or pie crust recipe. 1 pound strawberries 1/2 cup raspberry preserves 1 tablespoon orange juice 1 teaspoon orange zest 1 basic tart shell, baked, or 9-inch deep-dish pie crust, baked 3 tablespoons toasted sliced almonds Cut the green tops from the strawberries and … Continue Reading →
Peppery arugula, sweet strawberries and almonds create layers of contrasting flavor in this simple salad. 1/2 cup almonds (3 ounces) 1 tablespoon sherry vinegar 1 1/2 teaspoons fresh lemon juice 1 teaspoon minced shallot 1 teaspoon sugar 2 tablespoons canola oil 2 teaspoons hazelnut oil 3/4 pound arugula (9 cups), tough stems discarded 1/2 pound … Continue Reading →