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Glut of strawberries

I don't cook with berries often. My local store has $1 per pound of strawberries at the moment and I'd like to venture into making some savory sauces. I may try a strawberry cake too and probably drinks through the weekend.

What would you recommend? I have 4 pounds at the moment and I'd love to burn through them and get another 5 or so tomorrow. Anything that freezes or stores well gets extra points.

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  1. Strawberry icecream, ok not savory or a sauce but so good!!!

    1. Well I'd freeze them whole but hulled and then use them to make instant sorbet/sherbet/ice cream. I do this every summer and make it in my vitamix a meal at a time. Just frozen strawberries, simple syrup and a small amount of milk or yogurt or cream. No ice as it just dilutes the intensity of the fruit flavor.

      1. I've had trouble with strawberry ice cream in the past. Whats the traditional strawberry season?

        1 Reply
        1. re: carrytheone

          Here in Mass it usually early to mid June.

        2. The chia jam at the end of this link- its stupid easy, just reduce or omit the sugar and add black pepper and maybe some lemon juice. It freezes well and can become the base of a savory sauce in the future

          2 Replies
          1. re: Ttrockwood

            Actually I love the idea of the strawberry oat bars. What can I sub for the chia or flax?

            1. re: carrytheone

              In the oat bar recipe portion you can swap an egg for the "chia plus 3TB water". In the strawberry jam portion you have to use chia seeds, nothing else reacts the same way......(chia seeds are common now, trader joes, whole foods, health food stores, and amazon all sell them)

          2. Strawberry Composte (bbcgoodfood has a good one)
            It will keep a month in the fridge

              1. You could just lightly wash and core the berries, dry them off and put on a metal tray in freezer, once frozen put in plastic bags and you can have berries on hand for several months. It's great to do for good quality strawberries, have them year round basically.

                1. Bring berries to a boil with minimal water and a little sugar. Simmer for 1-2 minutes. Thicken with a little cornstarch dissolved in cold water. Freeze this in convenient quantities and thaw it quickly in the microwave to be a hot sauce on waffles (Eggo or homemade), pancakes, or French toast, all winter long.

                  1. Puree, strain, then combine with equal parts aged balsamic vinegar and melted dark chocolate. Refrigerate overnight.

                    Reheat, gently (over a double boiler preferrably) and serve paired with any type of fowl or pork.

                    7 Replies
                    1. re: ipsedixit

                      Wow. Sounds fantastic with pork even though I'm not the biggest pork chop or steak guy.

                      1. re: carrytheone

                        Works esp. well with duck, depending on your berries worth considering thinning out with a bit of Port when reheating.

                      2. re: ipsedixit

                        Sounds fantastic, but it also sounds like it could get expensive quick. What balsamic would you suggest on a bang for buck basis?

                        1. re: ChrisOfStumptown

                          Hmm, hard to say. So many variables to consider.

                          But a safe bet would be the Kirkland brand assuming you already use quite a bit of balsamic vinegar to begin with.

                          Another alternative to Traditional Aceto Balsamico would be to use a regular, unaged basalmic and spike it with uemboshi.

                          1. re: ipsedixit

                            thanks. I have some supermarket balsamic that would work. I also have some Manodori which I dispense with an eye dropper and guard with a machete. I'm glad your recipe is for the former rather than the latter.

                              1. re: ipsedixit

                                I like it very much, however I don't think I have enough experience with vinegar in that price range to make relative judgements. The eye dropper comment was a joke as the vinegar is thick enough that it's easy to pour drops from the bottle. It's got a very nice sweet and sour balance. It's great on berries and I sometimes add a bit to vinaigrette especially when using lemon juice, to get a bit of sweet flavor. I've heard that some people serve nice vinegar as a beverage and would not turn it down that way, but I am not so extravagant. I remember someone describing good aged balsamic as "a transformational ingredient" and that's an apt description in my book.

                      3. Puree hulled berries, then strain the seeds. Bring to a boil in a saucepan and simmer gently until reduced by half. Cool.

                        You can store this concentrated puree in the freezer or fridge for a while.

                        I stumbled on this method for whipping into buttercream for strawberry frosting, and it's amazingly flavorful. I've only used it in desserts, but a little goes a long way, and it's easy to store (takes up far less space than just freezing the berries--I'd estimate 1 cup of berries cooks down to only a tablespoon or so of the puree).

                        1. Last year I made a strawberry pepper sauce for desserts and pancakes. I found it from a farm's Facebook page: https://www.facebook.com/permalink.ph...
                          3 T. Brown sugar
                          1 1/2 t. balsamic vinegar
                          1/8 t. freshly ground pepper
                          6 oz fresh or frozen strawberries
                          1 T. cornstarch
                          1 T. water

                          Combine everything but the cornstarch and water in a saucepan and bring to a boil. Separately dissolve the cornstarch in the water and add to the sauce and boil for another minute.

                          It was insanely simple and really good, but I think it would improve with a teaspoon or two of lime juice to brighten it up and maybe a sprinkle of cayenne. I'll try it that way as soon as the strawberries arrive here this year.

                          1. Make strawberry dust!

                            Slice the strawberries about 1/8" thick and dehydrate them and use the slices in recipes or pulverize the dried slices into strawberry dust you can add to all kinds of things.

                            1 Reply
                            1. re: UncleMorty

                              great idea, I'll have to add that to my dehydrated powder to do list.

                            2. strawberry pie! strawberry rhubarb pie....

                              1. This strawberry bread is good and freezes well. I cut back a bit on the sugar.