|Strawberry: derived from the word "strewberry' (in
italics) formerly used in England because of the way the berries were
strewn about & dispersed on the plant. The spelling changed to strawberry(in
italics) as the pronunciation changed. The strawberry plant is a member of
the rose family.
|By the Handful
||Frozen Strawberry Sandwiches
||Russian Strawberry Soup with Ice Cream
||Polish Strawberry Soup with sour cream
|Iced Strawberry Soup
||Cold Strawberry Soup
||Strawberry and Ice Cream
||A Strawberry Topping
|By the Handful
| Eating plain, fresh strawberries is one of the best ways to enjoy this summer fruit!
Here are some ideas for enjoying the flavor of strawberries with practically no effort:
|Dip your strawberries:
Add fresh strawberries to:
vanilla ice cream
|Garnish your favorite beverages with one or two:
Daiquiri or Margarita
Wine /Wine Coolers/ Spritzers
Lemon Lime Soda
Experiment with your strawberries-enjoy them year round.A perfect snack, breakfast & desert treat, you can dress them up or eat them plain! You can't go wrong when you serve a fresh, luscious strawberry treat!
|Frozen Strawberry Sandwiches
|1 quart frozen vanilla yogurt
18 graham crackers
|3 cups fresh strawberries, washed, hulled, & sliced
frozen yogurt. Fold in sliced strawberries. Arrange crackers in a 8" square
pan. Spread mixture over crackers. Cover with remaining crackers to make
sandwiches. Freeze until firm. Cut into 9 squares.
|1 10 oz. pkg. frozen strawberries, thawed
1 Tbles cornstarch
|1 banana, sliced
strawberries, reserving liquid. Add enough water to reserved juice to measure
1 1/4 cups; gradually add to cornstarch in saucepan, stirring until well
Bring to a boil over medium heat, stirring constantly.Boil 1 min. Stir in fruit.
Excellent on cheese crepes
|1 pint fresh strawberries, washed and capped
2 cups orange juice
1/2 cup honey
|8 oz sour cream
1/2 cup white wine, optional
|Combine 1/2 of each
ingredient. Put in blender and process until pureed. pour the soup into a
serving container. Repeat using remaining ingredients. Chill thoroughly.
Stir before serving. Serves 4-5
|Russian Strawberry Soup with Ice Cream
|3 cups milk
4 egg yolks
1/4 cup sugar
6 cups strawberries
|2 tbles. confectioners' sugar (optional), sifted
4 scoops good quality vanilla ice cream (about 2 cups
Heat milk to a boil in a heavy-based medium saucepan. In a large bowl, whisk
egg yolks lightly. Add sugar and whisk until thick and smooth. Gradually
whisk in the hot milk. Return mixture to saucepan, whisking. Cool over low
hear, stirring constatntly with a wooden spoon, about 3 mins. or until mixture
thickens. To check whether it is thick enough, remove pan from heat, dip
the spoon into the mixture and draw your finger across the back of the spoon.
Your finger should leave a trail in the mixture that clings to the spoon.
If it doesn't, continue cooking another 1/2 min, and check again. Becareful
not to over cook the mixture or it will curdle. Immediately strain mixture
into a bowl and let it cool to room temperature, stirring occasionally.
Reserve 4 berries for garnish. Puree remaining berries in a food processor or
blender until smooth. Stir puree into yolk mixture. Taste and whisk in confectioners'
sugar, if desired. Chill Mixture thoroughly.
To serve, remove ice cream from freezer so it softens slightly. Halve reserved berries
lenghtwise in thin strips. Ladle the soup into serving bowls and float slice berries
on top, near the edge o feach bowl. Quickly put a scoop or tablespoon of ice cream into center of each bowl. Serve immediately. Serves 4
|Polish Strawberry Soup with sour cream
|1 qt. strawberries, hulled
2 cups water
10 tbles sugar
1 tbles potato starch or corn starch,
dissolved in 2 tbles cold water
|1 cup sour cream
About 1/2 cups sour cream
4 strawberry slices
half the strawberries into a saucepan with the water. Heat to simmer Cover
and simmer about 8 mins., or until berries are soft and liquid red.
Meanwhile, puree remaining berries in a food processor, until smooth, and pour into a bowl. Remove the cooked berries, using a slotted spoon and puree them in a food processor or blender. Add to the puree of raw strawberries.
Add sugar and dissolved potato starch to liquid in pan; heat to simmer, stirring.
Remove from the heat. Whisk 1 cup sour cream until smooth in a bowl. Gradually
whisk the liquid into the sour cream. Stir in the strawberry puree. Chill thoroughly.
To serve, garnish each serving with a dollop of sour cream topped with a
strawberry slice. Serves 4
|Iced Strawberry Soup
|2 pints strawberries
1/2 cup cold water
1/2 cup orange juice
|1/2 cup sugar, or to taste
1/8 teas. ground cardamom
2 cups plain yogurt
Wash and hull strawberries. Puree with the water in blender. Pour mixture
into large bowl: stir in orange juice, sugar and cardamom until sugar is
dissolved Blend in yogurt: Chill.
Serve in chilled bowls garnished with additional sliced strawberries and sprigs of mint, if you wish. Serves 6
|Cold Strawberry Soup
|1 qt. hulled strawberries
1 cup each: whipping cream, fresh orange juice
5 tbles. superfine sugar, or to taste
1/4 cup dark Concord grape juice
|3 tbles. Chambord or strawberry flavored liqueur
3/4 teas. grated lemon rind
Lemon juice to taste
Whole strawberries, mint sprigs for garnish
Put strawberries, whipping cream, orange juice, sugar and grape juice into
food processor or blender. Puree until smooth. Pour into large non-aluminum
bowl. Stir in liqueur, lemon rind, and lemon juice, refrigerate covered
until very cold.
Taste and adjust sweetness. Serve very cold, garnished with strawberries and mint.
|Strawberry and Ice Cream Pie
|1 chocolate flavored pie pie crust (6 oz.)
1 3/4 cup crushed strawberries
2 Tbles. Sugar (optional)
|1 Tbles. lemon juice
1 cup vanilla ice cream, softened
1 container (8 oz.) non-dairy whipped topping
strawberries, sugar and lemon juice in bowl. Spoon in ice cream and blend.
Fold in whipped topping, blend well. Freeze if necessary until mixture will
mound. Spoon into crust and freeze until firm, at least 4 hours. Garnish
with additional berries.
|3 cups sugar
3/4 cups light corn syrup
1 3-oz. pkg strawberry jello
1 cup chopped pecans
|3/4 cups water
2 egg whites unbeaten
1/2 cup flaked coconut
Combine sugar, corn syrup and water in heavy saucepan. Bring to boil, stirring constantly. Reduce heat and continue cooking, stirring only occasionally, to hard ball stage (252 degrees). Beat egg whites until fluffy, add gelatine, beating until mixture forms peaks.back to top
Pour hot syrup in thin stream into beaten whites, beating constantly. Beat until candy loses gloss and holds shape. Fold in coconut and nuts. Pour into a greased 9x9x1/2" pan. When cool cut into 1" or 1 1/2" squares.
|1 1/2 cups sugar
2 Tbles. lemon juice
1 pint strawberries, sliced
|1 envelope Dream Whip, whipped, topping mix
1/8 teas. salt
1 1/2 cups milk
sugar, salt, lemon juice, and strawberries in a bowl. Let stand 10 mins.
blend 1/4 cups of the milk with whipped topping mix, stirring until smooth.
Gradually add remaining 2 1/4 cups of milk, blending until smooth after each
Crush strawberries or puree in electric blender. Slowly stir into milk mixture. Tint with a few drops of red food coloring, if desired. Pour into a 9" square pan and freeze till mushy-about 2 hours.
Spoon into chilled bowl; beat until smooth, but not melted. Return to pan and freeze until firm-at least 4 hours. Garnish with additional strawberries.
12 1/2 cup servings
|1 pkg (8 oz.) Marshmallows
2 tbles water
1 pkg (10 oz.) frozen Strawberries
2 Tbles lemon juice
|1 teas grated lemon rind
1 envelope Dream Whip whipping topping mix
Heat marshmallows over mediun heat, stirring constatnly until marshmallows
are melted.Remove from heat. Add strawberries and stir gently until berries
Stir in lemon juice and rind. Prepare whipping topping mix as directed on package.
Fold into strawberry mixture. Pour into parfait glasses or dessert dishes.Chill about 4 hours. Serves 8
|8 cups strawberries, washed and hulled
1/4 to 1 teas. allspice
1/4 to 1 teas. cinnamon
1/4 to 1 teas. powdered cloves
|71/2 cups sugar
2 tbles. Vinegar
4 oz. liquid pectin
or put thru a food chopper using a coarse blade. In large kettle, combine
crushed berries, spices to taste, sugar and vinegar. Bring to a full rolling
boil over high heat. Boil for 3 mins, stirring constantly. Remove from heat.
Stir in liquid pectin. Stir and skim by turns for 5 mins. to cool to prevent
floating fruit. At this point it is recommended that you proceed with a hot
bath canning method as directed by USDA or cool and freeze the produce for
later use. About 10 6oz. glasses
|A Strawberry Topping
(Different than Strawberry preserves)
|4 cups sugar
4 cups ripe strawberries, washed and hulled
|1/4 cup rum
| In a
heavy saucepan bring to boil 2 cups sugar and 1 cup water. Heat to 232 F.
on a candy thermometer. Add 2 cups sugar and 4 cups strawberries. Do NOT
stir, watch carefully, bring to second boil, cook 18 mins. Gently,
shake the pan back and forth, do not stir. Cool slightly, add rum and
refrigerate overnight. Mixture may be frozen
for later use.
Great on pancakes, waffles, and ice cream
|3/4 cup unsweetened orange or apple juice
3 tbles sugar
|3 cups Strawberries, or blueberries, or raspberries
|Combine fruit juice
and sugar in saucepan. Bring to a boil and boil for 1 min. Remove from heat
and cool. Put berry of choice in blender. Add 1/4 cup of the cooled juice
mixture and process until smooth. Combine pureed berries, remaining juice
mixture, and lime juice. Stir well. Pour mixture into freezer can of a hand-turned
or electric freezer.
Freeze according to machine's directions. Makes 4 cups.