Strawberries???!
Strawberries???
What is the best way to freeze strawberries?
And does anyone have any good strawberry recipes???
Answers:
Strawbery S'mores Tart
CRUST
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING
2/3 cup whipping cream
10 ounces semisweet chocolate, chopped
1 1/2 cups thinly sliced strawberries
1/2 cup marshmallow creme
8 whole strawberries
30 mins Tarts
Chocolate Tarts
Low Sodium Tarts
Heat over to 350. In small bowl, combine all curst ingredients and mix well. Press mixture into bottom and up sides of 9-inch tart pan with removable bottom or 9-inch pie pan. (if using tart pan, place on cookie sheet for easier handling). Bake 10 minutes and cool.
Meanwhile, in medium saucepan, heat whipping cream until bubbles form around edge of pan. Remove from heat; add chocolate and stir until melted. Cook over low heat until all of chocolate is melted, stirring constantly. Cool to lukewarm (about 5 minutes).
Place sliced strawberries in single layer in crust. Pour melted chocolate mixture over strawberries. Place marshmallow creme in microwave-safe bowl. Microwave on medium for 30 seconds or until softened. Stir just until smooth. Quickly drop marshmallow cream by spoonfuls over chocolate layer. With tip of knife, swirl marshmallow creme and chocolate to marble it. Arrange 8 strawberries even around edge of tart. Refrigerate at least 30 minutes before serving to set chocolate.
Strawberry Jam is very easy and will keep forever. It is also very good. Here is an easy recipe
http://allrecipes.com/recipe/strawberry-...
The best way is just to pat them dry and freeze them. I dont recommend washing or slicing them though, because moisture will get into the freezer bag and make a mess. If you have ever bought frozen strawberries at a store, they are usually whole.
As far as recipes, you can make strawberry pies, breads, crumbles, etc. Cut them up in spinach salad with some light yogurt dressing and honey, pair them with chocolate, do whatever. Like the poster before me said, allrecipes.com is a good site.
heres a great strawberry pie recipe...
Easy Strawberry Pie-
Ingredients...
1 ? cups powdered sugar, divided
1 (9-inch) baked pie crust
1 quart fresh sliced strawberries
Sprinkle ? cup powdered sugar in bottom of a pie crust. Place a layer of berries over the sugar, then sprinkle berries with more sugar. Add another layer of berries, then sprinkle with more sugar. Cover and refrigerate.
Optional: You may top with frozen whipped topping
Hope that helps, and Enjoy!
:)
Strawberry Tiramisù
INGREDIENTS
1 pint fresh strawberries
1/2 cup confectioners' sugar
1 cup mascarpone cheese
1/2 cup heavy cream
2 tablespoons coffee-flavored liqueur
18 ladyfingers
1/3 cup chilled espresso
1/2 teaspoon unsweetened cocoa powder
DIRECTIONS
Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.
In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.
In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.
Strawberry Risotto
INGREDIENTS:
2 tablespoons minced onion (or shallot)
3 tablespoons julienned celery
1/2 cup unsalted butter
1 pound rice (preferably Carnaroli, otherwise Arborio)
1 cup good dry sparkling wine (it need not be Methode Champenoise)
Simmering broth, ideally vegetable, though chicken will do
3/4 pound firm strawberries, hulled and finely sliced
4 tablespoons grated Parmigiano.
PREPARATION:
Sauté the onion and celery until well wilted in 2/3 of the butter, then remove them from the pot with a slotted spoon and set them aside.
Stir the rice into the butter and cook over a moderate flame, stirring, for 5-7 minutes. Stir the onion and celery back into the rice, stir to heat through, and add the bubbly. Continue stirring until the wine is completely evaporated, then begin adding broth a ladle at a time.
The rice should be done in about 15 minutes; at this point stir in the strawberries, cook stirring gently for one more minute, turn off the flame, stir in the remaining butter and cheese, cover for a minute, and serve.
Note: If you want to serve individual portions (they do look better) set aside the four prettiest strawberries, split them, and place them on top of the ristto in the bowls, garnishing with either mint or celery leaves. This recipe will serve four hefty eaters, or 6 more normal people. If you’re serving more, set aside more strawberries.
As a variation (use the proportions above)
2 shallots, minced
Butter
Strawberries, quartered
Brown rice
1/2 cup dry white wine
Mint leaves for garnish
Simmering broth
Grated Parmigiano (optional)
Sauté the shallot in the butter, and when it has turned golden remove it from the pot with a slotted spoon and set it aside; stir the rice into the butter and cook, stirring, over a moderate flame for 5-7 minutes. Return the shallot to the pot, stir in the wine and cook until evaporated, then stir in half the strawberries and mix with a spoon until they come apart, forming a syrup. At this point finish cooking the risotto by adding broth a ladle at a time. When it’s done (brown rice will take longer than Arborio to cook, 20 minutes or more) stir in the remaining strawberries, a walnut-sized chunk of butter, and, if you want, a few tablespoons grated Parmigiano.
Cover for 2 minutes and serve, with the mint-leaf garnish.
Here you are two recipes with strawberries, thyt are Italian recipes
Hope I helped you...bye!!!
-----Strawberry trifle-----
(serves four)
500g (1lb) fresh strawberries
6 trifle sponges
2 tablespoons of strawberry jam
4 tablespoons of apple juice
1 small lemon
300ml (half a pint) double cream
2 tablespoons of milk
half a teaspoon of vanilla essence or extract
2 tablespoons of caster sugar
Pull the stalks out of strawberries then cut them in half, put them in a bowl.
Cut the sponges in half, spread each half with strawberry jam then press back together again, cut into quarters.
Put them on top of the strawberries and mix together gently, trickling apple juice over them. Cover in plastic foodwrap and put in fridge for about 3 hrs (or until sponges are soft)
Grate the zest from the lemon.
When the sponge mixture is nearly chilled or ready, put the cream into a large bowl. Add the milk, lemon zest, vanilla and sugar.
Beat the mixture until SLIGHTLY stiff.
Spread the creamy mixture over the sponges and strawberries. If you have any strawberries left over, you can use them as decoration on top.
~This trifle is best eaten on the day it's made but any leftovers can be covered with plastic foodwrap and stored in a fridge for up to 2 days.
+++++Strawberry Shortcake+++++
(serves 8)
For the shortcake:
225g (8oz) self-raising flour
1 tsp baking powder
50g (2oz) butter or margarine
25g (1oz) caster sugar
1 medium egg
5 tbsp milk
half tsp vanilla essence
extra milk, for brushing
For the filling:
225g (8oz) strawberries
150ml (1/4 pint) double or whipping cream
3 tbsp greek yoghurt
icing sugar
Heat the oven to 220°C,425°F, gas mark 7. Wipe some cooking oil over a baking tray.
Sift the flour and baking powder into a large bowl.
Cut the butter into small cubes. Add the cubes to the flour then rub them in until resembles breadcrumbs.
Stir in the sugar and make a hollow in the middle. Break an egg into a cup and mix with the vanilla, then pour into the hollow. Mix all the ingredients with a blunt knife, to make a soft dough.
Sprinkle a clean work surface with a little flour, then shape the dough into a ball with your hands. Roll out the dough to make a circle shape which is about 20cm (8in) across. Lift it onto the baking tray and brush with milk.
Bake the shortcake in the oven for 12-15 minutes until it is risen and Golden brown. Rinse and dry the strawberries, then cut them into thick slices.
Take the shortcake out of the oven and onto a wire rack. Whe it is cool, very carefully cut it in half horizontally with a bread knife.
Lift the top layer off and cut into 8 wedges.
Pour the cream into a bowl and whisk until thick, then mix in the yoghurt.
Spread half of the creamy mixture onto the bottom half of the shortcake, then pour the strawberries on top. Spread out evenly, then put the rest of the cream on top.
Lay the eight shortcake wedges on the top. Sift icing sugar over the top of the shortcake.
I freeze them in ziploc freezer bags. I hull the strawberries first, because then they are ready to throw into whatever I am making. Frozen strawberries are great for smoothies too. Just throw in berries, plain yogurt, and grapes or pineapple for a little sweetener to taste.
Strawberry-Rhubarb Pie:
40 min
6 servings
3 eggs, beaten
2 1/2 cups rhubarb, red, 1 inch slices
1 1/4 cups sugar
1 1/2 cups strawberries, fresh, sliced
1/4 cup enriched flour
1 9" pastry crust with lattice top
1/4 teaspoon salt
1 tablespoon butter or margarine
1/2 teaspoon nutmeg
1. Combine eggs, sugar, flour, salt, and nutmeg; mix well.
2. Combine rhubarb and strawberries.
3. Line 9" pie plate with pastry; fill with fruits.
4. Pour egg mixture over.
5. Dot with butter.
6. Top with lattice crust, crimping edge high.
7. Bake at 400 degrees about 40 minutes.
8. Fill openings in lattice crust with whole strawberries.
9. Serve warm- plain, or topped with vanilla ice cream.