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)
- 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.
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)
- 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
- 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.
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)
- 1 envelope unflavored gelatin
- 1/4 c. water
- 1/2 c. granulated sugar
- 1/3 c. whipping cream
- 2 1/3 c. buttermilk
- 1 cup dry red wine
- 1/4 cup granulated sugar
- 1 pint strawberries, hulled and sliced
To make Panna Cotta:
- 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.
- 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:
- 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.
- Place strawberries in a medium bowl and pour in wine mixture. Let compote cool to room temperature.
- 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!