Strawberries Four Ways

Strawberries are one of our favorite summer treats, cute, delicious, and healthy just on their own. Join us at the Arroyo Grande Strawberry Festival this Memorial Day weekend to taste local farmer’s strawberries at the peak of their harvest season. There will be live music, activities, entertainment, crafts, and of course, strawberry treats available for purchase and by the box. However, many people don’t know the great variety of dishes you can make with them strawberries a main ingredient, instead of just taking a few bites and throwing away the stems. Additionally, strawberry dishes don’t even have to be desserts – they can be worked into a savory snack in addition to a mouth-watering dessert. Here are some interesting strawberry meals that you can try out this summer, in addition to classic favorites… Strawberries four ways!

1. Strawberry Balsamic Chutney and Goat Cheese Bruschetta

Take strawberries over to the savory side, while retaining their sweet flavor to balance some stronger tones, in this unexpected and delicious bruschetta. This hor d’ouvres would be perfect for a snack with the family, or to bring and share for a dinner party. Here’s a link to the original recipe, by Barry C. Parsons.

(c) rockrecipes.com

INGREDIENTS

•1 tbsp olive oil

•1 chopped shallot

•1/2 clove minced garlic

•2 cups ripe strawberries, quartered

•1 to 2 tsp honey

•pinch salt

•1/4 tsp ground thyme

•1/2 tsp ground cinnamon

•1/2 tsp freshly ground black pepper

•1 1/2 tbsp balsamic vinegar

•toasted slices of baguette

•4 ounces of goat cheese

  1. In a non-stick saute pan, over medium heat, add the olive oil shallots and garlic.
  2. Sauté just until the shallot is softened but not browned.
  3. Add the strawberries, honey, salt, thyme, cinnamon and pepper.
  4. Sauté together over medium high until the mixture reaches a thick jammy consistency.
  5. In the last couple of minutes of cooking time stir in the balsamic vinegar
  6. Taste the chutney in the last minute of cooking. If it is too sweet you can add a little more balsamic vinegar; if too sour, add a little more honey to taste.
  7. Serve on toasted baguette pieces along with a teaspoon or so of goat cheese.

2. Strawberry Chocolate Chip Buttermilk Pancakes

Picture it – a bright Sunday morning with no plans. Whip up these pancakes, using fresh strawberries from the festival, and enjoy a leisurely breakfast while morning fog melts away into sunshine and the whole family can start their day together. Here’s a recipe for chocolate strawberry pancakes that is sure to satisfy any sweet-tooth:

(c) sallysbakingaddiction.com

INGREDIENTS

•1 3/4 cup flour

•1/2 tsp salt

•3 tbsp sugar

•3 tsp baking powder

•1/2 tsp baking soda

•1 egg

•3 tsp vanilla extract

•1 3/4 cups buttermilk (or add a tbsp lemon juice or vinegar to regular milk)

•4 tbsp melted butter

•1 1/2 cups chopped strawberries

•1/2 cup chocolate chips

  1. Sift together the flour, salt, sugar, baking powder and baking soda.
  2. Whisk together the egg, vanilla extract, buttermilk and melted butter.
  3. Pour the wet mixture over the dry ingredients and whisk together just until combined. Do not over mix. Don’t worry about small lumps. The batter will be thick.
  4. Using a ¼ cup measure, pour batter onto a lightly greased griddle on medium heat; it’s best to cook these slowly. You may need to spread the batter out a little with the back of a spoon but this is usually not necessary.
  5. Sprinkle chopped strawberries on the top, along with a sprinkle of chocolate chips before flipping. Cook for 3-4 minutes per side or until the center is fully cooked.

3. Strawberry Balsamic Walnut Salad with Grilled Lime Cumin Chicken

Adding strawberries, or any fruit for that matter, can easily add great flavor and substance to a protein-heavy salad; giving it a light, summery air that is perfect for a backyard barbeque. Here’s a great recipe we found for a mixed salad with chicken, strawberries, balsamic vinegar, and walnuts:

(c) rockrecipes.com

INGREDIENTS

•2 cups quartered strawberries

•6 tbsp balsamic vinegar

•2 tsp honey

FOR THE CHICKEN MARINADE

•juice of 2 limes

•3 tbsp olive oil

•2 tsp brown sugar

•1 tsp ground cumin

•1/2 tsp cinnamon

•1/2 tsp freshly ground black pepper

•1/2 tsp salt

FOR THE SALAD

•mixed salad greens

•red onion

•red pepper

•sundried kalamata olives

•tomato wedges

•toasted walnuts

Strawberry Creme Cake

Nothing could look more idyllic or taste as pleasant as this strawberry creme cake, recalling sweet summer memories and leisurely picnics. The juicy strawberries, spongey cake, and fluffy, airy creme make this the perfect strawberry dessert, light and tasty while also looking absolutely picture-perfect. Here’s the original recipe from Martha Stewart, and you can also follow along below.

(c) marthastewart.com

FOR THE CAKE

•1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

•1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan

•2 tsp baking powder

•1/2 tsp salt

•1/2 cup sugar

•2 large eggs plus 2 large egg yolks

•1/2 teaspoon pure vanilla extract

•1/2 cup whole milk

FOR THE FILLING

•1 pound strawberries, hulled and thinly sliced

•1/2 cup sugar

•1 tsp unflavored gelatin

•1 1/2 cups heavy cream

Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

Leave Your Mark