Strawberry
THREE BERRY GOOD SUMMER RECIPES BY BONNIE STERN,
Although we might t hink of strawberry season as June a nd Jul y there is still plenty of time to enjoy local strawberries. There are varieties that grow throughout the summer, and even into September. Before other berries take over, here are three quick ways to use your local strawberries.
STRAWBERRY ROSE SANGRIA
Rose is a big flavour this year and as strawberries are part of the rose family, including a little rose water ( available at Middle Eastern stores) makes sense. Rose water can be very overpowering so add just a little and only a bit more to taste if necessary — the rose flavour should be subtle. Rosé wine is also very popular now so this sangria hits two high notes.
For those guests who are not drinking alcohol make a non- alcoholic version with the cooked strawberries, rose water and sparkling water or ginger ale. ❚ 4 cups strawberries ( approx. 1 1/2 lbs), hulled and sliced ❚ 1/2 cup sugar ❚ 2 tbsp lemon juice ❚ 2 tsp rose water, optional ❚ 1 bottle rosé (750mL) ❚ 1/2 cup orange liqueur or vodka ❚ 2 cups strawberries, blueberries, raspberries or blackberries or a combination ❚ rose petals, fresh or dried, optional
1. Place strawberries, sugar and lemon juice in a saucepan, bring to a boil, reduce heat and cook 5 minutes. Mash coarsely with a potato masher. Cool. Add rose water. Taste and add a bit more only if necessary — the flavour should be subtle.
2. In a large pitcher, add rosé and orange liqueur to mashed strawberry mixture and refrigerate a few hours.
3. To serve place 1/4 cup fruit in each glass with ice and add sangria. Top with rose petals.
Makes 6 servings. ROASTED STRAWBERRY SALAD WITH GOAT CHEESE AND PECANS
Roasting strawberries intensifies and sweetens their flavour. Roasted berries taste delicious in this salad and would also work well with burrata or as a garnish for a cold summer fruit soup. They are great for breakfast on yogurt or oatmeal and for dessert, try them on ice cream, lemon or vanilla cheesecake or panna cotta. Strawberries: ❚ 2 cups strawberries, halved (about 12 oz) ❚ 1/4 cup sugar ❚ 1 tbsp good balsamic vinegar Salad: ❚ 5 cups baby arugula ❚ 4 oz goat cheese, in small pieces ❚ 12 - 16 roasted whole pecans ❚ 1/2 tsp kosher salt ❚ freshly ground black pepper to taste ❚ 1 tbsp good balsamic vinegar ❚ 1/4 cup extra virgin olive oil 1. To roast strawberries combine berries with sugar and vinegar. Arrange on a baking sheet lined with parchment paper. Roast in a preheated 400F oven 15 to 20 minutes until strawberries are softened and juices are slightly thickened. Cool.
2. Place arugula in a serving bowl or on individual salad plates. Dot with cheese, pecans and strawberries. Sprinkle with salt and pepper. Drizzle with balsamic, olive oil and syrupy strawberry juices.
Makes 4 servings. STRAWBERRIES AND CREAM WITH CHOCOLATE
When I led a culinary trip to Israel last February, it was strawberry season. Chef Tomer Niv made a stunning dessert like this at the end of a fantastic meal he hosted at a villa in Ein Karem. He brought out big platters and we shared, eating together right from the platters. Of course guests can spoon some onto their own dessert plates if your group is a bit more formal. ❚ 4 oz semi- sweet or bittersweet chocolate, chopped ❚ 1/2 cup whipping cream ❚ 1 tsp pure vanilla extract or paste ❚ 2 cups strawberries, hulled and halved (or more) ❚ 1 cup whipping cream ❚ 4 sprigs of mint For chocolate sauce place chopped chocolate in a bowl. Heat cream until starting to bubble (in a small pot on the stove or in the microwave in a glass measure). Pour over chocolate. Shake bowl gently to be sure chocolate is submerged, cover and let stand 3 to 5 minutes. Stir until smooth. Stir in vanilla. Cool to room temperature. ( Any extra chocolate sauce will keep about one month in the refrigerator. If it solidifies simply warm it to serve by placing the container in a bowl of warm water.)
2. Whip cream until soft peaks form. Then whip just a little more. Refrigerate if not using right away.
3. When r eady to s er ve spread cream down t he middle of the platter ( about 12” x 15”). Place strawberries on the cream. Drizzle the berries and the cream with chocolate sauce. Arrange sprigs of mint on the berries.
Makes 4 servings.