COLLECTION (10) Strawberry Recipes
Joel Ehrlich
Responding to: Claudia Fessel <Claudia...@stud.uno-regensburg.de>
CF> I am crazy on strawberries and now you get them fresh here in Germany.
CF> So would you pleas give me recipes, what you like best to do with this
CF> lovely fruits ???
The strawberry is exceedingly versatile, Here are a few of the ways
I've used them:
Rhubarb-Strawberry Pie No. 3147 Yields 1 9" Pie
3 Cups Rhubarb, Sliced Into 1/3 Cup Orange Juice
1/4" Pieces 1 1/2 Tbls Orange Marmalade
3 Cups Strawberries, Sliced 1/4 tsp Orange Peel, Grated
3/4 Cup Granulated Sugar 1 9" Ready Made Pie Crust
1 1/2 Tbls Instant Tapioca
Preheat the oven to 400 degrees.
Combine the first 7 ingredients in a large bowl.
Let stand for 15 minutes to allow the tapioca to soften.
Place the pastry crust in a 9" Deep Dish Pie Pan.
Add the filling.
Top with a crumb or lattice topping.
Bake for 20 minutes.
Reduce the oven temperature to 375 degrees.
Bake until the filling is bubbly and rhubarb is tender (about 30 minutes).
Cool on a rack.
Strawberry Layered Pie No. 3078 Yields 1 9" Pie
11 Graham Crackers 1/2 Cup Water
2 Tbls Margarine, Softened 1 tsp Skim Milk
2 Cups Water 1 1/2 oz Powdered Whipped
1 Tbls Lemon Juice Dessert Topping Mix,
1/2 Cup Water Strawberry Flavor
2 Cups Strawberries, Hulled 1 Pkg Gelatin Dessert Mix,
2 Eggs, Whites Only Strawberry Flavor
1/4 tsp Cream of Tartar
Crush the graham crackers.
Melt the margarine.
Mix the two together.
Press the mixture firmly into place on the inside of a 9" pie plate.
Chill.
Bring the first measure of water to a boil.
Dissolve the gelatin dessert mix in the water.
Add the lemon juice.
Pour 1/4 of the gelatin into a bowl.
Stir in the second measure of water.
Chill until partially set (about the consistency of unbeaten egg whites).
Turn into the chilled graham cracker crust.
Chill until almost firm.
Add the third measure of water to the remaining gelatin dessert mix.
Chill until partially set.
Set aside a few of the strawberries to be used as garnish for the completed
pie.
Fold the remaining strawberries into the partially set gelatin dessert mix
(the part NOT in the pie crust).
Place the egg whites in a small bowl.
Add the cream of tartar.
Beat until stiff peaks form.
Prepare the dessert topping mix according to package directions.
Gently fold the egg whites into the partially set gelatin dessert mixture (the
one which contains the strawberries).
Fold 3/4 of the whipped dessert topping into the gelatin mixture (the one
containing the strawberries).
Refrigerate the remaining topping.
Chill the gelatin mixture (the one with the strawberries) until firm.
Stir the skim milk into the remaining topping until it is smooth and fluffy.
Spoon the gelatin mixture (the one with the strawberries) into the pie crust
over the layer of gelatin already in place.
Spoon the remaining whipped topping around the edge of the pie.
Garnish with the reserved strawberries.
Keep chilled until ready to serve.
Strawberry Cheesecake No. 1917 Yields 1 9" Cake
1 Ready Made 9" Graham 3 Eggs
Cracker Crust GLAZE:
FILLING: 1 Cup Strawberries, Mashed
19 oz Cream Cheese, Softened 1 Cup Sugar
1 Cup Sugar 3 Tbls Cornstarch
2 tsp Lemon Peel, Grated 1/3 Cup Water
1/4 tsp Vanilla
Preheat the oven to 300 degrees.
Beat the cream cheese in a large mixing bowl.
Gradually add the sugar.
Beat until creamy.
Add the lemon peel and vanilla.
Beat the eggs in one at a time.
Pour into the ready made pie crust shell.
Bake until the center is firm (about 1 hour).
Cool to room temperature.
Prepare the strawberry glaze: Blend the sugar and cornstarch in a small
saucepan.
Stir in the water and strawberries.
Cook, stirring constantly, until the mixture thickens and boils.
Continue boiling, stirring constantly, for 1 minute.
Cool thoroughly.
Spread the completely cooled glaze over the cheesecake.
Chill for 3 hours or more.
Serve.
Strawberry Shortcake Biscuit Cakes No. 3045 Yields 1 8" Cake
2 Cups Flour, Sifted 2/3 Cup Milk
2 1/2 tsp Baking Powder - Strawberries
3/4 tsp Salt - Whipped Cream
2 Tbls Sugar
4 Tbls Shortening
Chill the shortening.
Preheat the oven to 450 degrees.
Sift the dry ingredients together.
Cut in the shortening using a pastry cutter forming pea size grains.
Stir in enough milk to form a sticky ball of dough.
Divide into equal portions, 2 per shortcake biscuit cake.
For each cake, press one portion into the bottom of a greased and floured
(9") metal pie pan.
Spread with butter.
Place the second portion on top.
Bake until done (12-15 minutes).
Cut into wedges (one per portion).
Separate the layers in each of the portions.
Spread whipped cream on top of each layer.
Top each layer with strawberries.
Reassemble.
Serve.
Strawberry Baked Alaska No. 1289 Yields 1 9" Pie
1 Pre Baked Pie Shell Dash Cream of Tartar
FILLING: 1/4 Cup Granulated Sugar
6 Cups Strawberry Ice Cream Strawberry Jam
1 Cup Strawberry Jam Strawberries, Halved
TOPPING:
3 Egg Whites
Preheat the oven to 450 degrees.
Thoroughly chill the pie crust after baking it.
Spread the bottom of the pie crust with the strawberry jam.
Soften the ice cream at room temperature.
Beat the ice cream with an electric mixer until it is smooth and creamy.
Spread the ice cream evenly over the bottom of the pie shell, mounding it in
the center.
Place in the freezer at once.
Prepare the meringue topping while the filling stiffens.
Whip the egg whites in a mixer bowl until very frothy.
Add the cream of tartar.
Continue beating until stiff peaks form.
Add the sugar, one tablespoon at a time, beating after each addition until
stiff and glossy.
Remove the pie from the freezer.
Spread the meringue evenly over the ice cream in the shell, all the way to the
edges.
Bake until slightly browned (4-5 minutes).
Drizzle strawberry jam over the top of the meringue.
Garnish with strawberry halves.
Strawberries Marcelle No. 2142 Yields 2 Servings
1/2 Pint Strawberries, Whole 1/4 Cup Port or Sherry
1 1/2 tsp Orange Rind, Grated 1 Tbls Kirsch
1/2 tsp Lemon Rind, Grated 1/2 Pint Vanilla Ice Cream
5 Tbls Brown Sugar
Combine all the ingredients except the ice cream with the strawberries.
Refrigerate for at least 1 hour.
Soften the ice cream at room temperature for 15 minutes.
Combine the ice cream with the strawberries.
Serve in chilled sherbet glasses with Ladyfingers or other cookies.
Strawberries in Beaujolais Sauce No. 2241 Yields 6 Servings
6 Tbls Sugar 2 Whole Cloves
2 Tbls Water 750 ml Beaujolais Wine
1 3 Inch Cinnamon Stick 6 Cups Strawberries
1 Vanilla Bean, Split - Vanilla Ice Cream
10 Whole Black Peppercorn
Stir the sugar, water, cinnamon stick, vanilla bean, peppercorns and cloves
together in the bottom of a (1 1/2 Qt.) saucepan.
Bring to a boil.
DO NOT STIR AGAIN.
Cook until the mixture is thick and caramel colored.
Remove from the heat.
Immediately pour in the wine (it will foam up).
Stir well until the caramel is melted.
Cook over high heat until the liquid is reduced by half (roughly 20 minutes).
Strain into a bowl.
Discard the spices.
Hull and slice the strawberries.
Pour the wine sauce into a (10") saute (frying) pan.
Bring to a boil.
Add the strawberries.
Cook over high heat until the berries are soft and dark red (about 5 minutes).
Remove to dessert plates using a slotted spoon.
Reduce the sauce over high heat to further thicken it.
Pour over the berries.
Serve warm topped with ice cream.
Strawberry Butter No. 2543 Yields 1 Cup
1 Cup Sweet Butter, At Room Fine
Temperature 2 Tbls Confectioners' Sugar
1/2 Cup Strawberries, Chopped
Use an electric mixer at medium speed to beat all the ingredients together
until until thoroughly blended.
Pack into a small crock or bowl.
Cover tightly.
Refrigerate.
Allow to stand at room temperature for 1/2 hour before serving.
Strawberries w/Orange Champagne Sabayon No. 69 Yields 4 Servings
1/4 cup sugar, plus chilled, plus
1 tbls sugar 2 tbls whipping cream, chilld
3 egg yolks 1 1/2 tsps Grand Marnier or
1 1/2 tsps orange peel, grated 1 1/2 tsps orange liqueur
1/2 cup Champagne or 1 1/2 1 pint strawberries, fresh,
1/2 cup wine, sparkling hulled, halved
1/4 cup whipping cream, mint leaves, fresh
Whisk first 3 ingredients in medium metal bowl until pale yellow and thick,
about 3 minutes.
Set bowl over saucepan of simmering water.
Add Champagne to yolk mixture.
Whisk until mixture is doubled in volume and holds shape on spoon, about 5
minutes.
Remove bowl from over water.
Set over another bowl filled with ice.
Cool completely, whisking occasionally.
Using electric mixer, beat cream with Grand Marnier in small bowl until
almost stiff.
Fold cream and Grand Marnier into sabayon. (Can be prepared 8 hours ahead.
Cover with plastic wrap and refrigerate.)
Preheat broiler.
Divide strawberries among shallow broiler proof bowls or gratin dishes.
Spoon sabayon over.
Broil until light brown, about 2 minutes.
Garnish with mint.
Serve immediately.
Strawberry Grilled Chicken No. 1531 Yields 4 Servings
4 Chicken Breast Halves 1/2 tsp Paprika
2 Limes 1/2 tsp Salt
1/2 Cup Olive Oil 1 1/2 tsp Granulated Sugar
1/4 Cup Lime Juice 1/2 pint Fresh Strawberries
1/2 tsp Cracked Black Pepper 1/2 Cup Orange Sections
1/2 tsp Dry Mustard
Rinse the chicken breasts and pat dry.
Place in a shallow dish.
Squeeze the juice of the limes over the chicken.
Cover.
Refrigerate at least 4 hours (the longer the better).
Preheat the barbecue - it is ready when all the coals have a thick, even
coating of gray ash.
Blend the oil, lime juice, cracked pepper, dry mustard, paprika, salt and
sugar in a small bowl.
Set aside.
Grill the chicken, basting with the lime juice dressing, until the juices run
clear when the chicken is pierced with a fork (about 10 minutes per side).
Add some orange sections to the chicken while grilling.
Remove.
Wash and quarter the strawberries.
Drizzle dressing over the chicken.
Garnish with orange sections and quartered strawberries.
Joel
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