Your Best Ideas for Using Strawberries
- Cherylptw Feb 20, 2010 03:05 PM
I've recently come across some strawberries especially planted for winter harvesting so they're ripe & sweet. I'd like to use them in recipe applications that are out of the norm so while I love shortcake, tarts and spinach salad with strawberries, I'm looking for something different. Any ideas? And thanks ~
Not exactly out of the ordinary but occasionally when I find my self with too many strawberries at once and they are about to go bad (or very mushy and my kids won't eat them), I use them in this strawberry bread. I usually throw in a mashed banana too. It's very tasty.
You could take a bunch of the berries and make a sauce with them (using sugar, vanilla and lemon juice in addition to the berries). It's great not only on the usual (pancakes and ice cream), but on cottage cheese and a spoonful or two in a glass, topped with chilled club soda makes a wonderful refreshment. Or sweeten tea with it. The sauce can be frozen, too.
super crude and super lazy like me, i like strawberries in a large mug with shaved chocolate, lots of condensed milk and warm peanut butter. takes me back 1978 when my folks first took me and my brother up to the mountains.
this is also a great breakfast for when a new girlfriend sleeps over for the first time - she'll look at it, give you a strange expression, then she'll ask for more (more breakfast).
1/2 Vidalia onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
1 jalapeno pepper with seeds removed and diced
1 large ripe tomato, diced
1/2 cup apple cider vinegar
1 1/2 tspns garlic powder
12 large ripe strawberries, hulled and cut small
Parsley and cilantro
Marinate diced veggies in vinegar for 1 hour. Sprinkle cut strawberries with a teaspoon or so of sugar and let them macerate. Add garlic powder, parsley and cilantro to veggies. Add strawberries. Refrigerate until very cold. Serve with tortilla chips or warm over grilled chicken.
Strawberries and Cream Bread
1 3/4 cups AP flour
1/2 tspn baking powder
1/4 tspn baking soda
1/2 tspn salt
1/4 tspn cinnamon
1/2 cup butter
1/2 cup sour cream
1 tspn vanilla
1 tspn almond extract
1 cup coarsely chopped strawberries
3/4 cup chopped walnuts
Combine flour, baking powder, baking soda, salt, and cinnamon. In small bow, cream butter. Gradually add sugar and beat until light. Beat in eggs, one at a time. Beat in sour cream, vanilla, and almond extract. Stir this mixture into flour mixture only until dry ingredients are moistened. Fold in strawberries and nuts. Grease 4x8 inch loaf pan. Pour mixture into pan. Bake at 350 degree F for 60-65 minutes or until wooden pick inserted in center comes out clean. Let stand in pan 10 minutes. Turn out on rack to cool.
Puree some and add to a balsamic vinaigrette for mixed greens and chevre.
Serve a big bowl of berries along with a bowl of sour cream and another bowl with brown sugar. Dip first in the sour cream so the brown sugar has something to stick to.