4 Awesome, Reliable Recipes for Fresh Strawberries: Simple to Classic to Elegant

The Simple:

Simple: Strawberries with Balsamic Vinegar

What could be quicker, easier and tastier for breakfast than fresh strawberries with a bit of balsamic vinegar accompanied by crunchy rye toast with creamy rich butter.  Not much.  For a simple and quick lunch with strawberries add some goat cheese, nuts and spinach.  Here are the two easy  recipes:

1) Strawberries & Balsamic Vinegar:  (from Star Tribune; Beatrice Ojakangas)

• 4 c. fresh strawberries, hulled
• 1/4 c. brown sugar
• 2 Tbsp. water
• 1 Tbsp. balsamic vinegar

Put strawberries into a bowl, add the sugar, water and vinegar.  Toss gently until the strawberries are coated with the dressing.  Makes about 6 servings.

2) Green Salad with Strawberries & Goat Cheese: (from Eating Well magazine, May/June 2009)

Strawberry & Fresh Spinach Salad

• 1 Tbsp pure maple syrup
• 2 Tbsp. red-wine vinegar
• 1 Tbsp extra-virgin olive oil
• 1/4 tsp salt
• freshly ground pepper, to taste
• 3 c. baby spinach
• 3 cups watercress, lettuce or more baby spinach
• 2 1/2 c. sliced fresh strawberries
• 1/3 c. fresh chives
• 1/2 c. toasted chopped pecans
• 1/4 c. crumbled goat cheese

Whisk maple syrup, vinegar, oil, salt and pepper in large bowl. Add spinach, greens, strawberries and chives. Toss to coat. Top with pecans and goat cheese.  Makes 4 servings, about 1 1/2 cups each.

The Classic:

This cobbler biscuit was so light and flavorable!  It was the best cobbler I have had so far (thanks Lucia).  I poured a little of HeathGlen’s Ginger Lime Syrup over the cobbler, which was outstanding, but I’m sure the Lemon Verbena Syrup is wonderful also (recipe below).  I also added a little cardamom and vanilla to the filling, which took it over-the-top in my opinion (thanks Lisa from www.eatlikethat.com).

Strawberry Rhubarb Cobbler with Citrus Syrup:

(adapted from a recipe posted in the Star Tribune by Lucia Watson of Lucia’s Restaurant in Minneapolis)

Filling:

Strawberry Cobbler with Ginger Lime Syrup

• 1/2 c. sugar
• 2 Tbsp all-purpose flour (or 1 Tbsp cornstarch)
• 3 1/2 c slices rhubarb
• 4 c. hulled and sliced strawberries
• 1 Tbsp fresh lemon juice
• 1/2 tsp freshly ground cardamom
• 1/2 tsp vanilla

Cobbler batter:

• 1 1/2 c. cake flour
• 2 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp salt
• 8 Tbsp (1 stick)  butter at room temperature
• 3/4 c. sugar
•  1 tsp vanilla extract
• 1 tsp almond extract
• 1 egg, lightly beaten
• 1/2 c. buttermilk
• whipped cream or ice cream
• Lemon Verbena Syrup (see recipe), or Ginger Lime Syrup from HeathGlen

Lemon Verbena Syrup

• 1 c. packed lemon verbena leaves (can substitute mint leaves)
• 1/2 c. sugar
• 1/2 c. water

Blanch lemon verbena leaves in boiling water briefly to brighten color, then immediately plunge into ice water to stop cooking.  Place sugar and water in a small saucepan, bring to a simmer, then remove from heat and cool completely. Put lemon verbena and cooled syrup in blender and puree on high for 2 minutes. Refrigerate overnight, then strain through a fine mesh strainer. Keep refrigerated.

 The Elegant:

I have never made Panna Cotta before and the name of it alone was a bit intimidating, let alone the use of  “molds”.  It was actually very, very easy, and what a taste treat.  Intimidated no more.  Try it!

Panna Cotta with Red Wine-Strawberry Compote

(from an old copy of Eating Well magazine, unknown year)

Strawberry Pannacotta; Easy but Elegant

PANNA COTTA

• 1 envelope unflavored gelatin
• 1/4 c. water
• 1/2 c. granulated sugar
• 1/3 c. whipping cream
• 2 1/3 c. buttermilk

COMPOTE

• 1 cup dry red wine
• 1/4 cup granulated sugar
• 1 pint strawberries, hulled and sliced

To make Panna Cotta:

1. In a saucepan, sprinkle gelatin over water; let stand for 1 minute. Add sugar and cream and heat over low heat until steaming, stirring to dissolve sugar. Remove from heat and slowly stir in buttermilk.
2. Pour custard into six 6-ounce (3/4 cup) ramekins or molds. (I used various sizes of what I had available; some were ceramic and some stainless steel). Cover and refrigerate panna cottas until firm, about 2 hours.

To make Compote & Serve:

1. In a small nonreactive saucepan, heat wine and sugar over medium heat until boiling. Lower heat and simmer until reduced to 1/2 cup, about 15 minutes.
2. Place strawberries in a medium bowl and pour in wine mixture. Let compote cool to room temperature.
3. Dip ramekins or molds into hot water for a few seconds, then invert panna cottas onto individual dessert plates. Shake to loosen, then lift off ramekins or molds. Spoon compote around panna cottas. Serve immediately.

Makes 6 servings.

Do you have any favorite, tried and true recipes for fresh strawberries?  Please share if you do…the season is short!

Cheers,

Dorothy